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Thread: Everything GLUTEN FREE foods thread!

  1. #376
    Coupify! Granger's Avatar
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    Here is the link to the sandwich bread.
    http://www.glutenfreecookingschool.c...andwich-bread/

    I mix in bowls as described, put in bread maker without the paddle for the gluten free setting and bake an extra 15-20min after that.

    It turns out best using Bob's Red Mill flour (no sinking). Other flours are fine but sometimes the loaf "sinks" in the middle. Slice after it has cooled.
    Last edited by Granger; Wed, Jan 21st, 2015 at 09:33 PM.
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  2. #377
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    So I tried the Pillsbury pie crust and made spinach and feta mini quiches...they turned out nice.

    I baked at 10 min at 425 and then dropped temperature to 350 and covered with aluminum foil, so the pastry didn't burn, for another 5 min (I don't know if I needed to drop temperature...but it made sense to). Filling, 5 eggs, 1/3 cup milk, 1/3 cup feta, 1 cup of shredded spinach, [garlic powder, minced onion, salt and pepper to taste].

    Quite filling and yummy. My daughters each had 1 for dinner and I had two and was full. Made 12 total.

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    Last edited by Granger; Wed, Jan 21st, 2015 at 09:32 PM.
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  3. #378
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    Bump


    Thought I would try to revive this thread!

    Silk
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  4. #379
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    Thanks Silk! I made GF pumpkin and pecan pies for Christmas using the Pillsberry dough above in my previous post. The tester pies are gone and the Christmas pies are in the freezer.

    Yum! If anyone has a tried and tested pie crust recipe that's gluten-free I am interested. Now that I've mastered the Pillsberry crust I'm ready to up my game. I know Pillsberry is spelt wrongbut I'm trying to use my microphone more so I waste less time typing.
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  5. #380
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    ^ You're welcome, Granger Thanks for your contributions to the thread!

    I will have to look for the Pillsbury GF dough in my area.

    Silk
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  6. #381
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    I'm new to this but why so many people want gluten free
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  7. #382
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    My daughter is medically diagnosed with Celiac disease. We don't want gluten free. She cannot eat it because her body thinks it is a pathogen.
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  8. #383
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    Quote Originally Posted by Cassie521 View Post
    I'm new to this but why so many people want gluten free
    I describe myself as gluten sensitive.* I can and do eat some foods with gluten, but when I eat too much gluten, I feel foggy, get headaches, and have skin problems. There’s also some research that shows gluten is link to a variety of health issues, including asthma and eczema (I have both!). Ideally I would love to be totally GF but not quite there yet


    *I just learned that there is an official term for this: non-celiac gluten sensitivity (NCGS).


    Silk
    Last edited by Silk; Tue, Dec 22nd, 2015 at 04:22 AM.
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  9. #384
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    Thank you for the new term Silk!
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  10. #385
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    ^ You're welcome, Granger. I'll just keep saying I have a gluten sensitivity, tho' - to keep it nice and simple

    p.s. I found both the Pillsbury GF pie and pastry dough and the chocolate chip cookie dough at my local store- don't know how long they've had them since I never looked for it before! Expiry dates were not good - Dec and Jan respectively, so I'll wait until I know I have some time to use them.

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  11. #386
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    The cookies are really good. Super soft and not crumbly.
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  12. #387
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    Thanks, Granger I read a good review on them also - and I see there are lots of positive comments on the pillsbury US site:

    http://www.pillsbury.com/products/gl...p-cookie-dough

    How many cookies would you say a container yields - say 2" cookies? And what kind of expiry date is typical - 2-3 months or more? I think I read in that review that the dough can be frozen and you can just scoop out what you need

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  13. #388
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    A dozen and a bit (I think I remember 16) per container. You may get more (maybe 2 dozen), but I make big 2" cookies. 😉 probably more like 3".

    An expiry that is a month-6wks away is good. I will keep in fridge if that is the case. Earlier, just throw in the freezer.
    Last edited by Granger; Wed, Dec 23rd, 2015 at 09:19 PM.
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  14. #389
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    Thanks, Granger! It's pricey, eating GF - I don't know how Celiac families like yours manage...

    Oh, and I'll add - it's time-consuming because of needing to make lots of things from scratch!

    Silk
    Last edited by Silk; Thu, Dec 24th, 2015 at 12:23 AM.
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  15. #390
    Mastermind Natalka's Avatar
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    Found this, thought some might be interested

    http://www.onegoodthingbyjillee.com/...0-seconds.html
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