Posts by katbalou

the king Arthur chocolate cake is very good, too. not dry like most gluten free products are and actually holds up for more than a day. I make 2 layers, fill it with twinkie filling, and glaze with chocolate ganache. just like a big...

having been gluten free for 7 years now and a retired chef,  in my opinion the King Arthur mixes and flours are the best for infrequent gluten free bakers. a few things to remember also - be very careful of cross contamination....

haven't made them in quite a while. I was searching for the handwritten recipe from one of my mom's friends and couldn't find it. so I googled it. anything I make doesn't taste the same anyways as it's gluten free now. close, but...

http://www.yankeemagazine.com/recipe/for/jordan-marsh-blueberry-muffins/19057 http://www.cooks.com/rec/view/0,2356,153183-235201,00.html here's a couple of them. I remember them being blue.

http://www.ener-g.com/egg-replacer.html try that maybe or ground flax seed mixed with water. can't remember the ratio off hand, sorry. kathee

congratultions! place looks beautiful and not that far away. just curious - wines have added sulfites or naturally aged?

you might want to check if Udi's or kinnickinick(sp?) makes a premade commercial crust. it'd be way easier than making your own. and safer in celiac terms. or King arthur makes a good mix , too.

cross contamination with utensils that may have touched other gluten items. need to have seperate containers of sauce so that the gluten molecules don't get transferred as some people have violent reactions to even the slightest...

please be careful with cross contamination. gluten free flour does not work the same as regular flour in a yeast risen dough. it does not hold shape, it is more batter like. pm me with any questions, been daignosed with celiac for over...

trust me I am very grateful to be here! no negativity at all about that. phatch, I found his website and it looks pretty interesting . thank you!