Re: Me again...with more questions

[Guest guest]

I just use a mix, for everything. It's the Xanthan amounts that I switch up. Right now I have two favorites. Bette Hagman's Featherlight Mix, which you can mix yourself our buy pre-mixed, and a mix of 2 1/2 C Rice flour (brown or white is fine); 1 C Potato Starch Flour; 1 C Tapioca Starch Flour; 1/4 C Cornstarch; 1/4 C Sorghum Flour; 2 Tbsp Xanthan Gum

From: SillyYaks [mailto:SillyYaks ] On Behalf Of Margie RNSent: Thursday, January 12, 2006 10:42 AMTo: SillyYaks Subject: Me again...with more questions

Hi again!I'm just wondering how you know what types of 'faux flour" to use for all the different types of recipes? I mean, I've heard different recipes going around, and they all seem to be using different types of flour. How do you know which one to use to make a cake, and which one to use to ... say ... coat a pork chop or something? Or, is this just another thing that comes with experience?I'm jealous of all of you that say you have restaurants or health food stores to go to - we are such a small area that there's nothing "unusual" here - just regular ol' grocery stores. (Only 2 actually!) Although, they are building a new WalMart - will that help me? Will I be able to find things there when that opens ?BTW, is anyone near my area of the world? I'm in PA - right on the Mason Dixon Line in Waynesboro - which is near Chambersburg PA, and Hagerstown MD.Thanks for any help....again!MargieIn South Central PA...on the Mason Dixon Line

[Guest guest]

I just use a mix, for everything. It's the Xanthan amounts that I switch up. Right now I have two favorites. Bette Hagman's Featherlight Mix, which you can mix yourself our buy pre-mixed, and a mix of 2 1/2 C Rice flour (brown or white is fine); 1 C Potato Starch Flour; 1 C Tapioca Starch Flour; 1/4 C Cornstarch; 1/4 C Sorghum Flour; 2 Tbsp Xanthan Gum

From: SillyYaks [mailto:SillyYaks ] On Behalf Of Margie RNSent: Thursday, January 12, 2006 10:42 AMTo: SillyYaks Subject: Me again...with more questions

Hi again!I'm just wondering how you know what types of 'faux flour" to use for all the different types of recipes? I mean, I've heard different recipes going around, and they all seem to be using different types of flour. How do you know which one to use to make a cake, and which one to use to ... say ... coat a pork chop or something? Or, is this just another thing that comes with experience?I'm jealous of all of you that say you have restaurants or health food stores to go to - we are such a small area that there's nothing "unusual" here - just regular ol' grocery stores. (Only 2 actually!) Although, they are building a new WalMart - will that help me? Will I be able to find things there when that opens ?BTW, is anyone near my area of the world? I'm in PA - right on the Mason Dixon Line in Waynesboro - which is near Chambersburg PA, and Hagerstown MD.Thanks for any help....again!MargieIn South Central PA...on the Mason Dixon Line

[Guest guest]

I just use a mix, for everything. It's the Xanthan amounts that I switch up. Right now I have two favorites. Bette Hagman's Featherlight Mix, which you can mix yourself our buy pre-mixed, and a mix of 2 1/2 C Rice flour (brown or white is fine); 1 C Potato Starch Flour; 1 C Tapioca Starch Flour; 1/4 C Cornstarch; 1/4 C Sorghum Flour; 2 Tbsp Xanthan Gum

From: SillyYaks [mailto:SillyYaks ] On Behalf Of Margie RNSent: Thursday, January 12, 2006 10:42 AMTo: SillyYaks Subject: Me again...with more questions

Hi again!I'm just wondering how you know what types of 'faux flour" to use for all the different types of recipes? I mean, I've heard different recipes going around, and they all seem to be using different types of flour. How do you know which one to use to make a cake, and which one to use to ... say ... coat a pork chop or something? Or, is this just another thing that comes with experience?I'm jealous of all of you that say you have restaurants or health food stores to go to - we are such a small area that there's nothing "unusual" here - just regular ol' grocery stores. (Only 2 actually!) Although, they are building a new WalMart - will that help me? Will I be able to find things there when that opens ?BTW, is anyone near my area of the world? I'm in PA - right on the Mason Dixon Line in Waynesboro - which is near Chambersburg PA, and Hagerstown MD.Thanks for any help....again!MargieIn South Central PA...on the Mason Dixon Line

[Guest guest]

Ok... what's Xanthan gum?  What does it do?  When would I use it?  What else do I need to know about it that I don't know to ask? Margie In South Central PA...on the Mason Dixon Line I  just use a mix, for everything. It's the Xanthan amounts that I switch up. Right now I have two favorites. Bette Hagman's Featherlight Mix, which you can mix yourself our buy pre-mixed, and a mix of  2 1/2 C Rice flour (brown or white is fine); 1 C Potato Starch Flour; 1 C Tapioca Starch Flour; 1/4 C Cornstarch; 1/4 C Sorghum Flour; 2 Tbsp Xanthan Gum

[Guest guest]

Ok... what's Xanthan gum?  What does it do?  When would I use it?  What else do I need to know about it that I don't know to ask? Margie In South Central PA...on the Mason Dixon Line I  just use a mix, for everything. It's the Xanthan amounts that I switch up. Right now I have two favorites. Bette Hagman's Featherlight Mix, which you can mix yourself our buy pre-mixed, and a mix of  2 1/2 C Rice flour (brown or white is fine); 1 C Potato Starch Flour; 1 C Tapioca Starch Flour; 1/4 C Cornstarch; 1/4 C Sorghum Flour; 2 Tbsp Xanthan Gum

[Guest guest]

Ok... what's Xanthan gum?  What does it do?  When would I use it?  What else do I need to know about it that I don't know to ask? Margie In South Central PA...on the Mason Dixon Line I  just use a mix, for everything. It's the Xanthan amounts that I switch up. Right now I have two favorites. Bette Hagman's Featherlight Mix, which you can mix yourself our buy pre-mixed, and a mix of  2 1/2 C Rice flour (brown or white is fine); 1 C Potato Starch Flour; 1 C Tapioca Starch Flour; 1/4 C Cornstarch; 1/4 C Sorghum Flour; 2 Tbsp Xanthan Gum

[Guest guest]

I asked this group not to long ago if anyone had the " GF Flour for Dummies "

that I could read. I got a great summary from one of the members. I can

look it up when I get home and give credit to the person and let you know

where to find the thread in the archives.

Wal-Mart will help. They are labeling things GF already. I do most of my

shopping in the " normal " grocery store, so hang in there. It is doable once

you get the routine down.

On Thu, 12 Jan 2006 10:42:17 -0500, Margie RN wrote

> Hi again!

>

> I'm just wondering how you know what types of 'faux flour " to use

> for all the different types of recipes? I mean, I've heard

> different recipes going around, and they all seem to be using

> different types of flour. How do you know which one to use to make

> a cake, and which one to use to ... say ... coat a pork chop or

> something? Or, is this just another thing that comes with experience?

>

> I'm jealous of all of you that say you have restaurants or health

> food stores to go to - we are such a small area that there's nothing

> " unusual " here - just regular ol' grocery stores. (Only 2 actually!)

> Although, they are building a new WalMart - will that help me?

> Will I be able to find things there when that opens ?

>

> BTW, is anyone near my area of the world? I'm in PA - right on the

> Mason Dixon Line in Waynesboro - which is near Chambersburg PA, and

> Hagerstown MD.

>

> Thanks for any help....again!

>

> Margie

>

> In South Central PA...on the Mason Dixon Line

>

>

[Guest guest]

I asked this group not to long ago if anyone had the " GF Flour for Dummies "

that I could read. I got a great summary from one of the members. I can

look it up when I get home and give credit to the person and let you know

where to find the thread in the archives.

Wal-Mart will help. They are labeling things GF already. I do most of my

shopping in the " normal " grocery store, so hang in there. It is doable once

you get the routine down.

On Thu, 12 Jan 2006 10:42:17 -0500, Margie RN wrote

> Hi again!

>

> I'm just wondering how you know what types of 'faux flour " to use

> for all the different types of recipes? I mean, I've heard

> different recipes going around, and they all seem to be using

> different types of flour. How do you know which one to use to make

> a cake, and which one to use to ... say ... coat a pork chop or

> something? Or, is this just another thing that comes with experience?

>

> I'm jealous of all of you that say you have restaurants or health

> food stores to go to - we are such a small area that there's nothing

> " unusual " here - just regular ol' grocery stores. (Only 2 actually!)

> Although, they are building a new WalMart - will that help me?

> Will I be able to find things there when that opens ?

>

> BTW, is anyone near my area of the world? I'm in PA - right on the

> Mason Dixon Line in Waynesboro - which is near Chambersburg PA, and

> Hagerstown MD.

>

> Thanks for any help....again!

>

> Margie

>

> In South Central PA...on the Mason Dixon Line

>

>

[Guest guest]

>

> BTW, is anyone near my area of the world? I'm in PA - right on the

> Mason Dixon Line in Waynesboro - which is near Chambersburg PA, and

> Hagerstown MD.

Your best bet will probably be the co-op in Frederick, MD. It's

what . . . . an hour away? It's a nifty little store and has a

variety of GF items.

Where I grew up, an hour was halfor one third of the drive to decent

shopping.

A google search turns up a Healthway in sburg, WV. I've never

been there.

ygg

[Guest guest]

>

> BTW, is anyone near my area of the world? I'm in PA - right on the

> Mason Dixon Line in Waynesboro - which is near Chambersburg PA, and

> Hagerstown MD.

Your best bet will probably be the co-op in Frederick, MD. It's

what . . . . an hour away? It's a nifty little store and has a

variety of GF items.

Where I grew up, an hour was halfor one third of the drive to decent

shopping.

A google search turns up a Healthway in sburg, WV. I've never

been there.

ygg

[Guest guest]

Hi,

I live in Gettysburg, PA. We have a Gluten-free Group of Gettysburg that meets at the Gettysburg Hospital twice a year. Our next meeting is May 1st in the hospital community room. We started the group with 2 of us a couple of years ago. At our Nov. 2005 meeting we had 50 people! I would check with your hospital, there are several groups in Central PA. Along with our Gettysburg group, there are also groups in burg, York, Lancaster.

Judy

Gettysburg, PA

From: SillyYaks [mailto:SillyYaks ] On Behalf Of Margie RNSent: Thursday, January 12, 2006 10:42 AMTo: SillyYaks Subject: Me again...with more questions

Hi again!I'm just wondering how you know what types of 'faux flour" to use for all the different types of recipes? I mean, I've heard different recipes going around, and they all seem to be using different types of flour. How do you know which one to use to make a cake, and which one to use to ... say ... coat a pork chop or something? Or, is this just another thing that comes with experience?I'm jealous of all of you that say you have restaurants or health food stores to go to - we are such a small area that there's nothing "unusual" here - just regular ol' grocery stores. (Only 2 actually!) Although, they are building a new WalMart - will that help me? Will I be able to find things there when that opens ?BTW, is anyone near my area of the world? I'm in PA - right on the Mason Dixon Line in Waynesboro - which is near Chambersburg PA, and Hagerstown MD.Thanks for any help....again!MargieIn South Central PA...on the Mason Dixon Line

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[Guest guest]

Hi,

I live in Gettysburg, PA. We have a Gluten-free Group of Gettysburg that meets at the Gettysburg Hospital twice a year. Our next meeting is May 1st in the hospital community room. We started the group with 2 of us a couple of years ago. At our Nov. 2005 meeting we had 50 people! I would check with your hospital, there are several groups in Central PA. Along with our Gettysburg group, there are also groups in burg, York, Lancaster.

Judy

Gettysburg, PA

From: SillyYaks [mailto:SillyYaks ] On Behalf Of Margie RNSent: Thursday, January 12, 2006 10:42 AMTo: SillyYaks Subject: Me again...with more questions

Hi again!I'm just wondering how you know what types of 'faux flour" to use for all the different types of recipes? I mean, I've heard different recipes going around, and they all seem to be using different types of flour. How do you know which one to use to make a cake, and which one to use to ... say ... coat a pork chop or something? Or, is this just another thing that comes with experience?I'm jealous of all of you that say you have restaurants or health food stores to go to - we are such a small area that there's nothing "unusual" here - just regular ol' grocery stores. (Only 2 actually!) Although, they are building a new WalMart - will that help me? Will I be able to find things there when that opens ?BTW, is anyone near my area of the world? I'm in PA - right on the Mason Dixon Line in Waynesboro - which is near Chambersburg PA, and Hagerstown MD.Thanks for any help....again!MargieIn South Central PA...on the Mason Dixon Line

No virus found in this outgoing message from ClubFlamingo.

Checked by AVG Free Edition.

Version: 7.1.375 / Virus Database: 267.14.19/231 - Release Date: 1/16/2006

[Guest guest]

Hi,

I live in Gettysburg, PA. We have a Gluten-free Group of Gettysburg that meets at the Gettysburg Hospital twice a year. Our next meeting is May 1st in the hospital community room. We started the group with 2 of us a couple of years ago. At our Nov. 2005 meeting we had 50 people! I would check with your hospital, there are several groups in Central PA. Along with our Gettysburg group, there are also groups in burg, York, Lancaster.

Judy

Gettysburg, PA

From: SillyYaks [mailto:SillyYaks ] On Behalf Of Margie RNSent: Thursday, January 12, 2006 10:42 AMTo: SillyYaks Subject: Me again...with more questions

Hi again!I'm just wondering how you know what types of 'faux flour" to use for all the different types of recipes? I mean, I've heard different recipes going around, and they all seem to be using different types of flour. How do you know which one to use to make a cake, and which one to use to ... say ... coat a pork chop or something? Or, is this just another thing that comes with experience?I'm jealous of all of you that say you have restaurants or health food stores to go to - we are such a small area that there's nothing "unusual" here - just regular ol' grocery stores. (Only 2 actually!) Although, they are building a new WalMart - will that help me? Will I be able to find things there when that opens ?BTW, is anyone near my area of the world? I'm in PA - right on the Mason Dixon Line in Waynesboro - which is near Chambersburg PA, and Hagerstown MD.Thanks for any help....again!MargieIn South Central PA...on the Mason Dixon Line

No virus found in this outgoing message from ClubFlamingo.

Checked by AVG Free Edition.

Version: 7.1.375 / Virus Database: 267.14.19/231 - Release Date: 1/16/2006