Comments for Gluten Free Cooking School http://www.glutenfreecookingschool.com Lessons and Recipes for the Gluten Free Cook Sun, 14 Mar 2010 18:33:28 +0000 http://wordpress.org/?v=2.9.1 hourly 1 Comment on Spinach and Mushroom Lasagna (GF,CF,SF) by Heather http://www.glutenfreecookingschool.com/archives/spinach-and-mushroom-lasagna-gfcfsf/comment-page-1/#comment-18289 Heather Sun, 14 Mar 2010 18:33:28 +0000 http://www.glutenfreecookingschool.com/archives/spinach-and-mushroom-lasagna-gfcfsf/#comment-18289 Do you have a preferred lasagna noodle? I fear them. ;-) Do you have a preferred lasagna noodle? I fear them. ;-)

]]> Comment on Starting a Gluten Free Diet: Free Menu Plan by Baby Scales http://www.glutenfreecookingschool.com/archives/starting-a-gluten-free-diet-free-menu-plan/comment-page-1/#comment-18116 Baby Scales Wed, 10 Mar 2010 22:16:58 +0000 http://www.glutenfreecookingschool.com/?p=770#comment-18116 I think it would be awesome if school menus had gluten free menus.. I mean, even a gluten free option! My poor daughter never gets to eat lunch because we have NO idea what any of the stuff is made with! -Sylvia I think it would be awesome if school menus had gluten free menus.. I mean, even a gluten free option! My poor daughter never gets to eat lunch because we have NO idea what any of the stuff is made with!
-Sylvia

]]> Comment on Gluten Free Pizza: Homemade Gluten Free Pizza Crust by kim http://www.glutenfreecookingschool.com/archives/rolling-in-dough-homemade-pizza-crust/comment-page-1/#comment-18109 kim Wed, 10 Mar 2010 18:00:55 +0000 http://www.glutenfreecookingschool.com/?p=459#comment-18109 I have used spelt flour, both white and whole grain for years. I am type O blood type and had put my clients on it all the time for those grain intolerant like us Type "o"'s. Rice and spelt flours almost always worked. Spelt will rebuild the body from autoimmune and degenerative disorders too. I have used spelt flour, both white and whole grain for years. I am type O blood type and had put my clients on it all the time for those grain intolerant like us Type “o”’s. Rice and spelt flours almost always worked. Spelt will rebuild the body from autoimmune and degenerative disorders too.

]]> Comment on No More Naked Burritoes: Gluten Free Flour Tortillas by Jess http://www.glutenfreecookingschool.com/archives/gluten-free-casein-free-flour-tortillas/comment-page-2/#comment-18107 Jess Wed, 10 Mar 2010 17:38:26 +0000 http://www.glutenfreecookingschool.com/archives/gluten-free-casein-free-flour-tortillas/#comment-18107 bulk barn also has a gluten free all purpose flour in bulk there, it works well I have been using it for the past year since my daughter has been diagnosed with Celiac and my son has been diagnosed with autism. bulk barn also has a gluten free all purpose flour in bulk there, it works well I have been using it for the past year since my daughter has been diagnosed with Celiac and my son has been diagnosed with autism.

]]> Comment on Your Gluten Free Bread Baking Questions Answered by Holly http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips/comment-page-1/#comment-18088 Holly Wed, 10 Mar 2010 04:07:34 +0000 http://www.glutenfreecookingschool.com/?p=446#comment-18088 I am so happy you are on here! I am wondering if anyone else notices the strange taste in many gluten-free baking products? I originally found it in Glutino bread and then in Mariposa products, and most recently in plain-old rice bread and the brownie mix I buy at Trader Joes. To me it's an awful taste and smell and I have wasted plenty of food and money because it's intolerable to me, and I cannot figure out what it is, even sitting with recipes side by side. It's not acidic, more just, very very unnatural. Any ideas? Am I just crazy? (probably). I am so happy you are on here! I am wondering if anyone else notices the strange taste in many gluten-free baking products? I originally found it in Glutino bread and then in Mariposa products, and most recently in plain-old rice bread and the brownie mix I buy at Trader Joes. To me it’s an awful taste and smell and I have wasted plenty of food and money because it’s intolerable to me, and I cannot figure out what it is, even sitting with recipes side by side. It’s not acidic, more just, very very unnatural. Any ideas? Am I just crazy? (probably).

]]> Comment on Finally, Really Good Sandwich Bread: Our Favorite Gluten Free Bread Recipe by Nads http://www.glutenfreecookingschool.com/archives/finally-really-good-sandwich-bread/comment-page-6/#comment-18082 Nads Tue, 09 Mar 2010 23:09:59 +0000 http://www.glutenfreecookingschool.com/archives/finally-really-good-sandwich-bread/#comment-18082 All I can say is thanks sooo much Mary Frances and Jodi for this recipe as well as all variations!!! ***Elke I can imagine that you are frustrated but please don't bail on this recipe...I would actually suggest following the exact recipe (including flour mix) before trying any substitutions and then experiment from there. FYI different flours have different results, and varying flavors, also vinegars. I also noted that you mixed for only 1-2 mins? The suggested time given was more like 4-5 mins. Not sure about the yeast...I always use a thermometer to check the temp of my water. All I can say is thanks sooo much Mary Frances and Jodi for this recipe as well as all variations!!!

***Elke
I can imagine that you are frustrated but please don’t bail on this recipe…I would actually suggest following the exact recipe (including flour mix) before trying any substitutions and then experiment from there. FYI different flours have different results, and varying flavors, also vinegars. I also noted that you mixed for only 1-2 mins? The suggested time given was more like 4-5 mins. Not sure about the yeast…I always use a thermometer to check the temp of my water.

]]> Comment on Open Comments: What is your greatest gluten free need/challenge? by Beth Strand http://www.glutenfreecookingschool.com/archives/open-comments-what-is-your-greatest-gluten-free-needchallenge/comment-page-2/#comment-18049 Beth Strand Mon, 08 Mar 2010 22:54:06 +0000 http://www.glutenfreecookingschool.com/?p=913#comment-18049 Judy, There is a very frequent concurrence between thryoid disease and celiac. You might want to have your thyroid checked. Just a thought, Beth Judy,
There is a very frequent concurrence between thryoid disease and celiac. You might want to have your thyroid checked.
Just a thought,
Beth

]]> Comment on Finally, Really Good Sandwich Bread: Our Favorite Gluten Free Bread Recipe by Elke http://www.glutenfreecookingschool.com/archives/finally-really-good-sandwich-bread/comment-page-6/#comment-18047 Elke Mon, 08 Mar 2010 22:39:15 +0000 http://www.glutenfreecookingschool.com/archives/finally-really-good-sandwich-bread/#comment-18047 Shawna. I used Bob's Red Mill instead of the recommended flour. I tried it AGAIN this weekend and it did not turn out well again. I don't like the flavor, and the loaf rose really, REALLY tall in the oven (I even cut the yeast by half) and then it totally caved in. You do have the oven directions correct, although I would recommend checking on the rising of the bread in the warm over every 15 minutes and then checking periodically while you are baking. I had to pull mine out of the oven after 45 minutes. I posted earlier as well about the problems I've been having with this bread. If anybody has any suggestions, I would greatly appreciate it. Otherwise I'm going to bail on this recipe as it is not working for me. Shawna. I used Bob’s Red Mill instead of the recommended flour. I tried it AGAIN this weekend and it did not turn out well again. I don’t like the flavor, and the loaf rose really, REALLY tall in the oven (I even cut the yeast by half) and then it totally caved in.

You do have the oven directions correct, although I would recommend checking on the rising of the bread in the warm over every 15 minutes and then checking periodically while you are baking. I had to pull mine out of the oven after 45 minutes.

I posted earlier as well about the problems I’ve been having with this bread. If anybody has any suggestions, I would greatly appreciate it. Otherwise I’m going to bail on this recipe as it is not working for me.

]]> Comment on How to Use Bean Flours by Mark http://www.glutenfreecookingschool.com/archives/how-to-use-bean-flours/comment-page-1/#comment-18041 Mark Mon, 08 Mar 2010 17:59:35 +0000 http://www.glutenfreecookingschool.com/?p=409#comment-18041 I would use bean flour all the time (I even have a Wondermill), but yeah, beans and bean flour give me some issues. I mean, they're not huge issues, but enough to where I don't eat them all the time (I might still once in a while, though). I do have some pretty bad issues if I mix celery salt with bean flour; it cleans me out for several hours. Well, at least I think that was the combination. I would use bean flour all the time (I even have a Wondermill), but yeah, beans and bean flour give me some issues. I mean, they’re not huge issues, but enough to where I don’t eat them all the time (I might still once in a while, though).

I do have some pretty bad issues if I mix celery salt with bean flour; it cleans me out for several hours. Well, at least I think that was the combination.

]]> Comment on How to Use Bean Flours by Andrea Kennedy http://www.glutenfreecookingschool.com/archives/how-to-use-bean-flours/comment-page-1/#comment-18025 Andrea Kennedy Mon, 08 Mar 2010 05:34:56 +0000 http://www.glutenfreecookingschool.com/?p=409#comment-18025 I have had great success using equal parts brown rice flour and great northern bean flour as a mix to replace all purpose flour in pancakes. Wow! So fluffy and yummy. I grind my own grains in my Nutrimill. We've eaten beans for years and I know how dirty they are. The first time I ground the beans I patted them with a damp paper towel and then dried them with a dry paper towel. The next time, I washed, soaked and then dehydrated them in food dehydrator. Then I ground them. They actually smelled beanier than ever, but I couldn't taste a beany taste at all in the finished product. But I am wondering about digestibility. My mom complained of bad heartburn after eating some pumpkin bread I made with 1/2 spelt and 1/2 bean flour. Has anyone experienced digestive problems from using bean flours? I have had great success using equal parts brown rice flour and great northern bean flour as a mix to replace all purpose flour in pancakes. Wow! So fluffy and yummy. I grind my own grains in my Nutrimill. We’ve eaten beans for years and I know how dirty they are. The first time I ground the beans I patted them with a damp paper towel and then dried them with a dry paper towel. The next time, I washed, soaked and then dehydrated them in food dehydrator. Then I ground them. They actually smelled beanier than ever, but I couldn’t taste a beany taste at all in the finished product. But I am wondering about digestibility. My mom complained of bad heartburn after eating some pumpkin bread I made with 1/2 spelt and 1/2 bean flour. Has anyone experienced digestive problems from using bean flours?

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