Comments for Gluten Free [Cooking School] http://www.glutenfreecookingschool.com Lessons and Recipes for the Gluten Free Cook Thu, 08 Jan 2009 12:18:09 +0000 http://wordpress.org/?v=2.7 hourly 1 Comment on About by Jessica Abel http://www.glutenfreecookingschool.com/about/comment-page-1/#comment-7478 Jessica Abel Wed, 07 Jan 2009 16:01:27 +0000 #comment-7478 I have to give an A+++++ for the Yummy sandwhich bread. My son was so excited when I pulled it out of the oven, he said " It's just like real bread" and it does taste so much like half all purpose flour and whole wheat flour bread. I will be making some for a friend that has celiac disease also, just so she will know it can be done. And there is no need to knead, I love this part. Thank you Mary Frances Jessica I have to give an A+++++ for the Yummy sandwhich bread. My son was so excited when I pulled it out of the oven, he said ” It’s just like real bread” and it does taste so much like half all purpose flour and whole wheat flour bread. I will be making some for a friend that has celiac disease also, just so she will know it can be done. And there is no need to knead, I love this part. Thank you Mary Frances
Jessica

]]> Comment on Breakfast on a Budget - Cream of Corn Cereal by jen http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7472 jen Wed, 07 Jan 2009 05:11:13 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7472 I, too, usually down a bowl of rice chex for breakfast. When I have time, I love to dice potatoes and make hash browns with eggs and ham. I, too, usually down a bowl of rice chex for breakfast.
When I have time, I love to dice potatoes and make hash browns with eggs and ham.

]]> Comment on Breakfast on a Budget - Cream of Corn Cereal by Mary Frances http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7464 Mary Frances Wed, 07 Jan 2009 00:07:33 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7464 Carolyn, The gluten free cakes that I've made have all been just as sturdy as a normal cake so I would think that they could handle the fondant. I use a flour mix of 1 part sorghum flour: 1 part brown rice flour: 1 part tapioca flour. For each cup of flour I add 1/2 tsp. xanthan gum. Carolyn, The gluten free cakes that I’ve made have all been just as sturdy as a normal cake so I would think that they could handle the fondant. I use a flour mix of 1 part sorghum flour: 1 part brown rice flour: 1 part tapioca flour. For each cup of flour I add 1/2 tsp. xanthan gum.

]]> Comment on Breakfast on a Budget - Cream of Corn Cereal by Andrea http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7462 Andrea Tue, 06 Jan 2009 20:45:36 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7462 I'd like to chime in about the General Mills GF Rice Chex as well! It's definitely worth the price: $2.75/box versus what I normally pay for a box of GF cereal. Far more affordable than the usual GF fair. I like to add a variety of nuts, unsweetened coconut and honey to pump up the flavour and nutritional value! It's not available here in Canada so when friends from the US come to visit they always bring me a cart full. I'm currently on box 3 of a 7-box gift set! I also like to switch things up a bit and have GF oatmeal, grits, quinoa, a variety of dry cereals from Nature's Path, brown rice with warm milk and honey, yogurt, fresh fruit and homemade muffins and quick breads when I've got the time to make them. I usually follow this up with a probiotic/Kefir chaser for good measure! Keeps the tummy happy for the better part of my morning. Andrea I’d like to chime in about the General Mills GF Rice Chex as well! It’s definitely worth the price: $2.75/box versus what I normally pay for a box of GF cereal. Far more affordable than the usual GF fair. I like to add a variety of nuts, unsweetened coconut and honey to pump up the flavour and nutritional value! It’s not available here in Canada so when friends from the US come to visit they always bring me a cart full. I’m currently on box 3 of a 7-box gift set!

I also like to switch things up a bit and have GF oatmeal, grits, quinoa, a variety of dry cereals from Nature’s Path, brown rice with warm milk and honey, yogurt, fresh fruit and homemade muffins and quick breads when I’ve got the time to make them. I usually follow this up with a probiotic/Kefir chaser for good measure! Keeps the tummy happy for the better part of my morning.

Andrea

]]> Comment on Breakfast on a Budget - Cream of Corn Cereal by Carolyn Patrick http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7459 Carolyn Patrick Tue, 06 Jan 2009 16:33:07 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7459 Hello Mary Frances, General Mills has a gluten-free cereal now. It is Rice Chex. A cup of that with milk and fruit is a good nutritious breakfast. Enjoy your emails. Carolyn Hello Mary Frances, General Mills has a gluten-free cereal now. It is Rice Chex. A cup of that with milk and fruit is a good nutritious breakfast. Enjoy your emails.
Carolyn

]]> Comment on Breakfast on a Budget - Cream of Corn Cereal by carolyn http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7458 carolyn Tue, 06 Jan 2009 16:03:55 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7458 I have a Cake question for you. Will my GF cake hold up if I ice it with fondant, instead of traditional frosting? I have a party that I'm planning for and I need to make a small GF version of the big cake that is being made. Fondant is what the other individuals have chosen to use and knowing that GF baking is often different than regular baking I just want to know if you think that the cake will hold up under the weight of the fondant. Thanks I have a Cake question for you.

Will my GF cake hold up if I ice it with fondant, instead of traditional frosting?

I have a party that I’m planning for and I need to make a small GF version of the big cake that is being made. Fondant is what the other individuals have chosen to use and knowing that GF baking is often different than regular baking I just want to know if you think that the cake will hold up under the weight of the fondant.

Thanks

]]> Comment on Breakfast on a Budget - Cream of Corn Cereal by carolyn http://www.glutenfreecookingschool.com/archives/gluten-free-cereal-cream-of-corn-mush/comment-page-1/#comment-7457 carolyn Tue, 06 Jan 2009 15:41:13 +0000 http://www.glutenfreecookingschool.com/?p=504#comment-7457 I really like using Amaranth as a cereal. I got it from Shauna James' book. It's hearty and leaves you feeling full and ready for the day. I really like using Amaranth as a cereal. I got it from Shauna James’ book. It’s hearty and leaves you feeling full and ready for the day.

]]> Comment on About by Jessica Abel http://www.glutenfreecookingschool.com/about/comment-page-1/#comment-7450 Jessica Abel Tue, 06 Jan 2009 07:27:01 +0000 #comment-7450 Thank you, Mary Frances and Kate. I am sorry about that Mary Frances, I thought I had looked over all the recipes for conventional oven directions my mistake. Your recipes look best so far and I can't wait to try them. My son has patiently been waiting for some good bread that he can eat. We just got the ingredients this weekend. I did try a loaf last week without xanten gum and it turned out like what you get at the store(too crumbly ) Tahnks for your experimenting. Thank you JEssica Thank you, Mary Frances and Kate. I am sorry about that Mary Frances, I thought I had looked over all the recipes for conventional oven directions my mistake. Your recipes look best so far and I can’t wait to try them. My son has patiently been waiting for some good bread that he can eat. We just got the ingredients this weekend. I did try a loaf last week without xanten gum and it turned out like what you get at the store(too crumbly ) Tahnks for your experimenting. Thank you JEssica

]]> Comment on About by Kate http://www.glutenfreecookingschool.com/about/comment-page-1/#comment-7446 Kate Tue, 06 Jan 2009 02:08:14 +0000 #comment-7446 Jessica, Baking GF bread is nothing like wheat bread. The dough has a consistency more like cake batter, you put the dough right in a greased loaf pan and bake it as soon as it has risen to the top of the pan. Also, make sure you mix all the dry ingredients (esp xanthan gum) well before adding any liquid. Good luck! Jessica,
Baking GF bread is nothing like wheat bread. The dough has a consistency more like cake batter, you put the dough right in a greased loaf pan and bake it as soon as it has risen to the top of the pan. Also, make sure you mix all the dry ingredients (esp xanthan gum) well before adding any liquid. Good luck!

]]> Comment on About by Mary Frances http://www.glutenfreecookingschool.com/about/comment-page-1/#comment-7445 Mary Frances Tue, 06 Jan 2009 00:43:08 +0000 #comment-7445 <p>@Jessica Abel: </p> Check out the recipes and comments on the two sandwich bread recipes that are listed in the right sidebar. The comments include lots of great tips for cooking gluten free bread in the conventional oven. @Jessica Abel:

Check out the recipes and comments on the two sandwich bread recipes that are listed in the right sidebar. The comments include lots of great tips for cooking gluten free bread in the conventional oven.

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