Re: can this be exciting and fun instead of depressing and difficult?

[Guest guest]

Optimistic and realistic.

Two things that seem to be nearly impossible (but have been done):

croissants and baklava (this is created more easily than croissants, which

really need wheat to get the layers right).

Anything else you can do gf, with the right recipe. Just don't be suprised

that you might not find the right recipe (at least for you) on the first

try!

> -----Original Message----->

>

> hi all, i have been looking at several gluten-free cookbooks----and

> there seems to be a recipe for just about anything you could want to

> make---doesn't necessarily seem like someone with CD will have to go

> without---it just needs to me homemade. the variety of flours is

> amazing----and they can be combined in so many different ways. i have

> decided that we are going to look at this as an adventure instead of a

> problem----am i being optimistic, or am i in denial?

> christine

---

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[Guest guest]

Optimistic and realistic.

Two things that seem to be nearly impossible (but have been done):

croissants and baklava (this is created more easily than croissants, which

really need wheat to get the layers right).

Anything else you can do gf, with the right recipe. Just don't be suprised

that you might not find the right recipe (at least for you) on the first

try!

> -----Original Message----->

>

> hi all, i have been looking at several gluten-free cookbooks----and

> there seems to be a recipe for just about anything you could want to

> make---doesn't necessarily seem like someone with CD will have to go

> without---it just needs to me homemade. the variety of flours is

> amazing----and they can be combined in so many different ways. i have

> decided that we are going to look at this as an adventure instead of a

> problem----am i being optimistic, or am i in denial?

> christine

---

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[Guest guest]

Optimistic and realistic.

Two things that seem to be nearly impossible (but have been done):

croissants and baklava (this is created more easily than croissants, which

really need wheat to get the layers right).

Anything else you can do gf, with the right recipe. Just don't be suprised

that you might not find the right recipe (at least for you) on the first

try!

> -----Original Message----->

>

> hi all, i have been looking at several gluten-free cookbooks----and

> there seems to be a recipe for just about anything you could want to

> make---doesn't necessarily seem like someone with CD will have to go

> without---it just needs to me homemade. the variety of flours is

> amazing----and they can be combined in so many different ways. i have

> decided that we are going to look at this as an adventure instead of a

> problem----am i being optimistic, or am i in denial?

> christine

---

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[Guest guest]

Our local thai place has little with soy in it (and all is made from

scratch, so they can use salt or fish sauce instead -- their fish sauce is

wheat and soy free; they use no tofu at all). The sauce with the basil

rolls has something with wheat in it, but they also have a gfsf chili sauce

you can have instead (and the basil rolls are safe). Both soups are gf/sf,

as are all the curries - even the rice noodle dishes are fine.

Nothing deep fried - but really, very little of the menu is off limits

(several ice creams have food starch and are made by another company, but

the coconut ice cream and teh mango and sticky rice are both fine).

> -----Original Message-----

>

> Also, most of the Thai recipes I have tried don't use soy- you might

> be able to make Thai at home and enjoy it, if you don't feel safe at

> the restaurants. (totally understandable, those kinds of reactions

> are scary!)

---

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[Guest guest]

You are absolutely right about not getting it right the first time. I, who made wonderful bread from scratch and fluffy buttermilk, baking soda biscuits before gluten free, had my first attempts totally squashed. The bread had a big hole in the middle and the biscuits were like hockey pucks. Eventually, I got it right with my family laughing all the way. It became a challenge because we took the whole house gluten free. It's been 4 1/2 years and we are doing just fine, thank you. Although I do thank my lucky stars for a few mixes, like Kinniknick's pancake mix to ease the stress once in a while. Shirley in San Diego"K. Oland" wrote: Optimistic and realistic.Two things that seem to be nearly impossible (but have been done):croissants and baklava (this is

created more easily than croissants, whichreally need wheat to get the layers right).Anything else you can do gf, with the right recipe. Just don't be suprisedthat you might not find the right recipe (at least for you) on the firsttry!> -----Original Message----->>> hi all, i have been looking at several gluten-free cookbooks----and> there seems to be a recipe for just about anything you could want to> make---doesn't necessarily seem like someone with CD will have to go> without---it just needs to me homemade. the variety of flours is> amazing----and they can be combined in so many different ways. i have> decided that we are going to look at this as an adventure instead of a> problem----am i being optimistic, or am i in denial?> christine---[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

I did the same (and I used to make 4 or so loaves a week of whole wheat

bread, usually in a bosch mixer), plus WW rolls and pizzas, etc). Some of

the early mixes I tried (after opening and then freezing for crumb use some

premade bread) were pretty awful. No one here would eat them (but they were

successfully hidden in thanskgiving dressing later on). We had squashed

loaves (hocky pucks that didn't rise and those that did and collapsed when

done) and starch blocks (that crumbled into bits if you looked at them

wrong). We ate a lot of cornbread at first.

Now my whole grain bread disappears nearly as fast as the old (not as fast,

as I make it one or two loaves at a time and freeze it, so the bread eaters

know that it maybe a while before I decide to make more and they should also

explore the stack of tortillas on the counter). Everything here is now gf -

the energy spent trying to stay mixed is astounding and mistakes constantly

occur.

-----Original Message-----

You are absolutely right about not getting it right the first time. I, who

made wonderful bread from scratch and fluffy buttermilk, baking soda

biscuits before gluten free, had my first attempts totally squashed. The

bread had a big hole in the middle and the biscuits were like hockey pucks.

Eventually, I got it right with my family laughing all the way. It became a

challenge because we took the whole house gluten free. It's been 4 1/2

years and we are doing just fine, thank you. Although I do thank my lucky

stars for a few mixes, like Kinniknick's pancake mix to ease the stress once

in a while. Shirley in San Diego

---

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[Guest guest]

I did the same (and I used to make 4 or so loaves a week of whole wheat

bread, usually in a bosch mixer), plus WW rolls and pizzas, etc). Some of

the early mixes I tried (after opening and then freezing for crumb use some

premade bread) were pretty awful. No one here would eat them (but they were

successfully hidden in thanskgiving dressing later on). We had squashed

loaves (hocky pucks that didn't rise and those that did and collapsed when

done) and starch blocks (that crumbled into bits if you looked at them

wrong). We ate a lot of cornbread at first.

Now my whole grain bread disappears nearly as fast as the old (not as fast,

as I make it one or two loaves at a time and freeze it, so the bread eaters

know that it maybe a while before I decide to make more and they should also

explore the stack of tortillas on the counter). Everything here is now gf -

the energy spent trying to stay mixed is astounding and mistakes constantly

occur.

-----Original Message-----

You are absolutely right about not getting it right the first time. I, who

made wonderful bread from scratch and fluffy buttermilk, baking soda

biscuits before gluten free, had my first attempts totally squashed. The

bread had a big hole in the middle and the biscuits were like hockey pucks.

Eventually, I got it right with my family laughing all the way. It became a

challenge because we took the whole house gluten free. It's been 4 1/2

years and we are doing just fine, thank you. Although I do thank my lucky

stars for a few mixes, like Kinniknick's pancake mix to ease the stress once

in a while. Shirley in San Diego

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

I did the same (and I used to make 4 or so loaves a week of whole wheat

bread, usually in a bosch mixer), plus WW rolls and pizzas, etc). Some of

the early mixes I tried (after opening and then freezing for crumb use some

premade bread) were pretty awful. No one here would eat them (but they were

successfully hidden in thanskgiving dressing later on). We had squashed

loaves (hocky pucks that didn't rise and those that did and collapsed when

done) and starch blocks (that crumbled into bits if you looked at them

wrong). We ate a lot of cornbread at first.

Now my whole grain bread disappears nearly as fast as the old (not as fast,

as I make it one or two loaves at a time and freeze it, so the bread eaters

know that it maybe a while before I decide to make more and they should also

explore the stack of tortillas on the counter). Everything here is now gf -

the energy spent trying to stay mixed is astounding and mistakes constantly

occur.

-----Original Message-----

You are absolutely right about not getting it right the first time. I, who

made wonderful bread from scratch and fluffy buttermilk, baking soda

biscuits before gluten free, had my first attempts totally squashed. The

bread had a big hole in the middle and the biscuits were like hockey pucks.

Eventually, I got it right with my family laughing all the way. It became a

challenge because we took the whole house gluten free. It's been 4 1/2

years and we are doing just fine, thank you. Although I do thank my lucky

stars for a few mixes, like Kinniknick's pancake mix to ease the stress once

in a while. Shirley in San Diego

---

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