|
|
Sheri,
You have the BEST ATTITUDE ever! When I made my hubby baked spaghetti last night...I had to have some  It's tough! And YOU are like "I'll just feed it to my fam". WOW! You are AWESOME! Now I really wish I were your twin... 
Thanks for the positive tude!
Love,
Ruchie
--------------------
Formerly known as Ruchie
Print
Remind Me
Notify Moderator
|
|
|
First of all - in wheat free baking - you must start with a good flour. I use Bette's Gourmet Four Blend Flour. You can substitute any recipe that contains wheat flour with this blend 1:1. http://www.glutenfree-supermarket.com/flourblend.aspx It gets quite difficult when you start trying to substitute other flours for your regular recipes. On Yahoo is a group for Celiac Disease that has a lot of recipes - you should join (even if you do not have Celiac). Good Luck Anne
Print
Remind Me
Notify Moderator
|
|
|
"WE will enjoy your spirit and party with it" SHELL! That is ADORABLE! 
--------------------
Formerly known as Ruchie
Print
Remind Me
Notify Moderator
|
|
|
Quote:
"WE will enjoy your spirit and party with it" SHELL! That is ADORABLE!
hehehe 
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Print
Remind Me
Notify Moderator
|
|
|
--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
Print
Remind Me
Notify Moderator
|
|
|
Hey there Ruchie! Good to hear from you again. We can do this together, yeah?
--------------------
So much baking, so little time.....
Print
Remind Me
Notify Moderator
|
|
|
THANK YOU! You would laugh, because I love to smell the food instead. To me that is almost as good as eating it. My husband and in-laws look at me and laugh. It is hard baking regualr goodies, but love to see and hear people's reactions to them. That is just as good as....
Thank you again for your kind words!!!!!!
Sheri
--------------------
So much baking, so little time.....
Print
Remind Me
Notify Moderator
|
Re: PEANUT
#102100 - 08/27/04 10:26 PM
|
|
|
|
Peanut
Reged: 02/09/03
Posts: 182
Loc: England
|
|
|
Kandee,
Thank you again for more wisdom. I know that we can't get all of the flours that you can in the states. I am still hunting things down over here is sunny old England. I have a recipe for millet tortillas, but can't seem to be able to track down millet flour. Do you know what would be a suitable sub as far as flour goes? Right now we have Dove's GF flour, Buckwheat & white rice flour. When we get our owh house, we will get the flours that need refrigeration. The fridge in the house is underneath the counter and is TINY compared to the one I had when I lived in the states. LOL!!
Cheers,
Sheri
--------------------
So much baking, so little time.....
Print
Remind Me
Notify Moderator
|
|
|
Hi Peanut, if you are still looking for some wheat free recipes, I have a few. I'll post them up one by one. Copy/paste, copy/paste, here I go!
--------------------
It's never too late to be what you might have been.
Print
Remind Me
Notify Moderator
|
|
|
Vegetable Stock
1 lb leeks, washed very well, diced
1 ˝ lbs carrots, diced
1 ˝ lbs onions, diced
2 tablespoons olive oil
2 bay leaves
2 teaspoons olive oil
2 bay leaves
2 teaspoons thyme
1 large bunch fresh flat-leaf parsley
3 quarts water
In a large stock pot heat oil over medium low heat. Add vegetables and sauté, stirring occasionally, until softened but do not brown, about 5-10 minutes. Add herbs and water and bring to a boil. Reduce heat and simmer, covered, skimming as necessary, about 45 minutes. Strain and cool. Stock freezes up to 3 months.
I can't remember where I got this recipe, but I freeze it in 2 cup containers, then thaw and add wild rice for soup. Very tasty!
--------------------
It's never too late to be what you might have been.
Print
Remind Me
Notify Moderator
|
Posts
