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Sun, Jan 18th, 2015, 10:39 PM #376
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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.
"There are more important things--friendship and bravery...."
-Hermione Granger
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Wed, Jan 21st, 2015, 09:30 PM #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.
Last edited by Granger; Wed, Jan 21st, 2015 at 09:32 PM.
"There are more important things--friendship and bravery...."
-Hermione Granger
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Thu, Dec 17th, 2015, 12:53 AM #378
Bump
Thought I would try to revive this thread!
SilkHave a great life!
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Thu, Dec 17th, 2015, 12:07 PM #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."There are more important things--friendship and bravery...."
-Hermione Granger
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Fri, Dec 18th, 2015, 12:32 AM #380
^ You're welcome, Granger Thanks for your contributions to the thread!
I will have to look for the Pillsbury GF dough in my area.
SilkHave a great life!
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Mon, Dec 21st, 2015, 04:19 PM #381
I'm new to this but why so many people want gluten free
Cooking and Baking Queen
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Mon, Dec 21st, 2015, 10:20 PM #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.
"There are more important things--friendship and bravery...."
-Hermione Granger
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Tue, Dec 22nd, 2015, 04:17 AM #383
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).
SilkLast edited by Silk; Tue, Dec 22nd, 2015 at 04:22 AM.
Have a great life!
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Tue, Dec 22nd, 2015, 07:13 AM #384
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Thank you for the new term Silk!
"There are more important things--friendship and bravery...."
-Hermione Granger
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Tue, Dec 22nd, 2015, 09:08 PM #385
^ 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.
SilkHave a great life!
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Tue, Dec 22nd, 2015, 10:13 PM #386
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The cookies are really good. Super soft and not crumbly.
"There are more important things--friendship and bravery...."
-Hermione Granger
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Tue, Dec 22nd, 2015, 11:23 PM #387
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
SilkHave a great life!
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Wed, Dec 23rd, 2015, 09:18 PM #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.
"There are more important things--friendship and bravery...."
-Hermione Granger
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Wed, Dec 23rd, 2015, 11:51 PM #389
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!
SilkLast edited by Silk; Thu, Dec 24th, 2015 at 12:23 AM.
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Thu, Jan 28th, 2016, 03:41 PM #390
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Found this, thought some might be interested
http://www.onegoodthingbyjillee.com/...0-seconds.html
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