In the kitchen | Forum profile

QUOTE(peppyre @ Nov 3 2009, 08:54 PM) QUOTE(splinky @ Nov 3 2009, 02:29 PM) made a cherrybrook kitchen gluten free chocolate cake today. i didn't actually follow the directions, but it was better than bad. i used butter instead of a neutral oil. next time i may use milk instead of water. who knows an egg may find it's way in there. the alternative flours seem to have the right fineness of grind but...

QUOTE(flyfish @ Nov 3 2009, 06:29 PM) Is it this brand, peppyre? http://tinkyada.com/ That would be the one. I personally would avoid it if you can. I really have no choice, since there are very few options here unless I stock up when i go down to Trader Joe's. I have also in the past tried the corn pasta, which was horrid and I recommend avoiding. If you are looking for sausages, smokey's, salami's etc, Freybe...

Is it this brand, peppyre? http://tinkyada.com/

hummmm I guess I know what to make next weekend. which is just as well, braising weather is almost upon us.

QUOTE(TaliesinNYC @ Nov 8 2009, 12:21 AM) RPP's tomato risotto is an idea....Migliorelli had plum tomatoes for $1.60/lb., I was going to slow-roast them tomorrow but now I might do something different I'm quite sure you know how to make risotto, but this is how I made it. I wrote it out for a friend who doesn't cook. 1 cup of arborio rice 1 quart or so of chicken stock (I used beef, its all I had,...

QUOTE(TaliesinNYC @ Nov 9 2009, 02:41 PM) hummmm I guess I know what to make next weekend. which is just as well, braising weather is almost upon us. looking at few recipes for that dish. one said to soak the short ribs on water for 1 hour to remove the blood from the bones. It makes the sauce clearer with less scum to skim. good tip.

Although gluten may be your problem it may be one of the individual flours. Personally I have/had a high intolerance to certain wheats (although we never worked out which ones, certainly pizza flour was one but I had no problem with pasta ) causing nettle rash, followed by congestion and feeling extremely hot and itchy (like tearing the skin off type itchy) followed by anaphylactic shock and unconsciousness (I always carry an adrenaline...

QUOTE(prasantrin @ Oct 31 2009, 03:55 PM) Ling (aka Lorna) has done some gluten-free baking on her site. She and Gluten-Free Girl became friends, so Ling does a lot of experimenting. I don't think she would promote crappy tasting sweets, even if she were the one who made them, so I think they'd be worth a try. The recipes might be cross-posted on Gluten-Free Girl, so if you read that blog, you'll probably have...

mrs p's father has serious celiac disease so i know a little about this, but not much. they have a bread machine -- it does a decent job with gluten free flours & it's cheap and easy.

If cornstarch is OK, and you crave fried chicken or other coated fried meats, use cornstarch or a combination of cornstarch and rice flour. (just rice flour might be OK, too, but I've never tried it). I usually do pan-fried lemon chicken with just cornstarch, and it's really good (it's best if you can fry it fully in the pan, but I usually brown it, then finish it in the oven. It's not as crispy, but it's still pretty...