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The zucchini bread sounds good. Does she give out the recipe?
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Re: rice flour
#37808 - 01/15/04 06:36 PM
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Karin
Reged: 02/11/03
Posts: 483
Loc: Southern California
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I used Sorghum last night in my friend's bread recipe. I don't mind that at all. The problem is that most gluten free baked goods are high in fat as the wheat imparts so much flavor they have to compensate with fat. I'm trying to help my friend make hers more IBS friendly and she's going to offer two variations on most of the recipes, low fat and fat full. I sure wish she'd hurry up! I even made a trip up to Boise to cook during my vacation last year, we came up with some good recipes then.
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Re: rice flour
#37809 - 01/15/04 06:41 PM
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Karin
Reged: 02/11/03
Posts: 483
Loc: Southern California
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I just made some blueberry muffins from Carol Fenster's book, Special Diet Celebrations. They were quite good, most of the items that I've made from her book are high quality (better than Hagman's I believe). Even my husband likes her stuff!
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I would be interested in seeing some of your favorite recipes if you have a chance to put them on the board.
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Re: rice flour
#37838 - 01/15/04 09:54 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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I'm going to get it, so hold your hat. I'll post it or email it to you. If it's not made with some fancy mix (that we can't easily get) we're in business.
Kandee
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Re: rice flour
#37840 - 01/15/04 10:06 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Oh Karin, Thanks for that book recommendation. I'll go in and put it on my Amazon.com wish list, HOWEVER, when today in Costco (love their book prices) I said I need to tone it down with buying books this year (a New Year's resolution if you will?) since I just had a book shelf colapse from all the massive amounts of books piled high..........the shelf is not going back up so now I have to find a new spot. I'm NOT book challanged, I'm a d* in home library!!! 
Soooo, if you have an absolute favorite recipe, PLEASE pass on to those of us who can't do wheat. (I've been allergic for 23 years and have cheated, I admit. But I do it for 3 days in a row and OH how I regret it!! Now that I can no longer take the allergy medicine I have to be super careful!)
About the blueberry muffins you made....think they would be almost as good without the blueberries?
Thanks again,
Kandee
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Thanks Kandee. I'll look forward to trying it.
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to eyebser2.. why are you cooking gluten free and wheat free... are you a Celiac.. or just for IBS reasons?
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Re: rice flour
#37917 - 01/16/04 09:00 AM
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Karin
Reged: 02/11/03
Posts: 483
Loc: Southern California
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Kandee: I hear you about the book situation. I tell myself that I will NOT purchase any more cookbooks, but then I find something that catches my stomach and I buy it. I didn't have any blueberries last night so I made them with Craisins. So they were good with a substitute, I did use whites only instead of whole eggs (she usually includes the sub info).
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Re: Here it is.
#37922 - 01/16/04 09:12 AM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Neither.....I cook wheat free because I've been (strongly) allergic to wheat now for nearly 23 years. It has nothing to do with my IBS, because believe me, IF I could, I'd be chowing down on all the wheat products that are IBS safe in this diet.
As for others here going GF/WF I can't speak for them. You'd have to ask them.
Kandee
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