petlover

TanyaL, have you tried the corn or quinoa pastas? I think they taste as good as the wheat. Be sure to cook according to the directions or maybe 1 minute less. They are not as sturdy as the wheat, but they taste great and don't stick to your teeth like the rice.

TanyaL

I don't like the corn pastas but haven't tried the quinoa ones. However I am ever so grateful for corn tortillas. I eat a ton of Mexican food.

chairjogger

Pilsbury, the regular cake and brownie mix company has a good brownie mix. Check your local grocery store. Up high on shelf in two differant store in a yellow box. They also have a yellow cake mix..both gluten free. Bisquick has a a gluten free product. It has the taste as same orininal recipie as the crumb cake breakfast brown sugar once on original brand box..yum! First 3 weeks I starved. Getting better. If you are not sure of your brand just google it. Diagnosed 3 years ago and hard to find. Now bloggers have taken out the hard work out of finding things.

Patchesnposies

These are some of the best chocolate chip cookies I have found since going grain free:

http://www.theprudentwife.com/fabulo...tly-sugar-free

I used honey and the Enjoy Life brand Dairy/Soy/Gluten Free Chocolate Chips. YUMMY!

I also make Flax meal bread and my family loves it.

Golden Flax Meal Bread
2 cups Flax Meal (I alternate using golden and the darker brown meal)
5 Eggs
1/2 cup Water
1 Tbs Honey
1/3 cup Ghee or Butter softened/melted
1 Tbs Baking Powder (or you can use 1.5 tsp Baking Soda)

Mix dry ingredients. Then add wet ingredients and combine well. You can grease and use a loaf pan, but I usually melt lard or ghee in the bottom of a cast iron skillet. Pour in the dough (I double the recipe, too) and bake at 375 for 20-30 minutes and it comes out very similar to corn bread or a dense wheat loaf.

Deb

Patchesnposies

These are some of the best chocolate chip cookies I have found since going grain free:

http://www.theprudentwife.com/fabulo...tly-sugar-free

I used honey (instead of stevia) and the Enjoy Life brand Dairy/Soy/Gluten Free Chocolate Chips. YUMMY!

I also make Flax meal bread and my family loves it.

Golden Flax Meal Bread
2 cups Flax Meal (I alternate using golden and the darker brown meal)
5 Eggs
1/2 cup Water
1 Tbs Honey
1/3 cup Ghee or Butter softened/melted
1 Tbs Baking Powder (or you can use 1.5 tsp Baking Soda)

Mix dry ingredients. Then add wet ingredients and combine well. You can grease and use a loaf pan, but I usually melt lard or ghee in the bottom of a cast iron skillet. Pour in the dough (I double the recipe, too) and bake at 375 for 20-30 minutes and it comes out very similar to corn bread or a dense wheat loaf.

Deb

riutzelj

If you don't also have allergies to corn, potatoes and rice most of the commercial mixes will do you well.
On the west coast, there is "mama's Almond Blend" and Mama's Coconut Blend" which can be used cup for cup like regular flour. I just made a wonderful Gingerbread made with Stout that held up beautifully and had a nice texture. Course it does need gluten free stout to be really all gluten free. That is this year's new desert for Thanksgiving.
Gingerbread with a Hard Lemon Sauce.
i use Sorghum flour for breading with a bit of Tapioca starch mixed in. Makes for nice fried fish and chicken.
Remember that in the healing phase your body needs easily digested vitamins particularly calcium and Mg ( liquid or liquid capsules) and a good liquid multiple. Not all doctors will tell you this. Read the research from Europe. they never stopped researching and treating celiacs there the way the USA did after WWII. We are just starting to catch back up here.

Joyce DeBacco

Wow, I don't check in for a day and so many responses. Thank you.

To the poster who makes Chocolate Chip Cookies subbing the regular flour with GF flour, that's what I did, but everything spread across my cookie sheet into one big blob. I had to scrape it off and eat it with a spoon. It tasted just like the regular cookies though. I just wish I knew how to keep them from spreading.

As for the other suggestions, I'm going to check them all out. I've mastered making my own brownie mix though, which saves me a bit of money as the storebought mixes are a little pricey.

irishrose

Joyce, have you added the xanthum gum? It does make a difference. It's expensive, but a bag goes a long way. Let the dough set a few minutes to absorb some of the moisture from the eggs. Use half shortening and half butter. Butter tends to spread more, but tastes so good. Add a little extra flour. Add some coconut flour - it seems to absorb moisture better and it's so finely ground it improves the texture. I haven't opened my almond flour yet. Experiment with different brands of rice flour - some are less grainy. The next time I mix up my flour, I'm going to write down the proportions I use. A friend needs it for her daughter.

wanda lou

Wow so many great ideas, I really like the betty crocker gluten free brownie mix... add a scoop of vanilla ice cream and drizzle with choc... yum yum

I made the gluten free bisquick biscuits and just about choked to death, they were very dry.... not going to make them again. I do use the bisquick to make gravy.

Joyce DeBacco

I went to those sites mentioned above. And, of course, the links led me to other sites and so on. Anyway, I found a chocolate chip cookie recipe that called for unsalted butter and kosher salt. Now those items are not a staple at my house and I don't want to buy them just for one recipe. So I was wondering if I could substitute regular salted butter and use regular salt but a little less than the kosher salt called for. I know recipes are modified all the time, but I don't want to do it if it will ruin the end result. What does everyone think?

As for gravy, I use a little of my gf blended flour instead of straight cornstarch.

And, yes, I added the xanthan gum to my cookies but maybe I should add more.