new thread

[Guest guest]

hi pepi!

i would rather have people get checked for lyme and not have it (?? not sure

the dx that is being used to definitely determine that??) than to have them

think they are hysterical, have lyme, and don't go to a doc.

freedom,

kay

>>>anyway she

said that they are seeing alot of people who " think " they have LD but show no

symptoms. It seems that up north LD is the Disease of the month, everyone

thinks they have it, i am not saying that it isnt rampant, BUT, if there are

alot of people out there who are flooding Drs with LD and do not have it, WE

will get a bad rap. They will just drown out our concerns. Just my little

..02 cents worth. Pepi<<<

[Guest guest]

I agree Kay, thought that was what I said but I see it wasnt!! :-)

Pepi

> i would rather have people get checked for lyme and not have it (?? not

sure

> the dx that is being used to definitely determine that??) than to have

them

> think they are hysterical, have lyme, and don't go to a doc.

>

> freedom,

>

[Guest guest]

Hi, I was wondering if anyone has a pie crust recipe to swear by. I have recently tried out two and they were undeniably crumbly. I have excellent luck with everyting else I have baked.... Thanks, Kate wrote: There are 2 messages in this issue.Topics in this digest:1. Online ordering From: piglet950372. Re: Wheat Free Tamari From: Lillyth Denaghy Keogh-QuillanMessages________________________________________________________________________1. Online ordering Posted by: "piglet95037" csilverstein@... piglet95037 Date: Wed Jul 26, 2006 10:27 pm (PDT)There are a few things I'm having a hard time locating, so I'm going to break away from my routine and do some online

ordering.Any suggestions on websites? Any I should stay away from?Thx,CarlaMessages in this topic (1)________________________________________________________________________________________________________________________________________________2. Re: Wheat Free Tamari Posted by: "Lillyth Denaghy Keogh-Quillan" lillythdenaghykeogh@... laurenkelley_55 Date: Wed Jul 26, 2006 11:38 pm (PDT)They use alcohol made out of molasses. _____ From: [mailto: ]On Behalf Of Lillyth Denaghy Keogh-QuillanSent: Sunday, July 23, 2006 2:51 PM Subject: [ ] Wheat Free Tamari I just noticed "alcohol" in the ingredients. I have made inquiries intowhat the alcohol is derived from. I will let you know when I do. (There has been a

HUGE debate about distilled things - alcohol in particular- on celiac.com. I react to distilled grain alcohols even though thedistillation process is *supposed* to remove all the gluten. Because I amsuper sensitive, and because I'd rather be safe than sorry, I categorizeanything distilled as suspect). If you are of the trusting-the-distillation-process camp, please disregardthis email. Lillyth "The theatre, he said, was useful because it ridiculed prejudice, and underthe guise of entertainment it taught virtue." ~Gustave Flaubert Messages in this topic (2)________________________________________________________________________________________________________________________________________________------------------------------------------------------------------------

[Guest guest]

> I was wondering if anyone has a pie crust recipe

> to swear by. I have recently tried out two and

> they were undeniably crumbly. I have excellent

> luck with everyting else I have baked....

I swear by the pie crust recipe (and other dessert

recipes) from Reilly. I discovered her when

all she had out was a small booklet but she now has a

book called Gluten-Free Baking. The lady is a French

trained pastry chef who's child was diagnosed (and

subsequently she was as well). I don't feel

comfortable copying a recipe out of a book and sending

it to an email list, but if you want to try it out,

email me privately. If you decide to just get the

book (which I highly recommend) here are my comments

about her crust:

-Make sure the butter is very cold. I usually cut it

into chunks and then stick it in the freezer for a bit

before cutting with the dry ingredients. You really

need a good pastry blender to do this. Forks don't

cut it as far as getting the meal small enough.

-Refrigerate the crust for at least 30min before

attempting to roll out.

-Roll out between two sheets of saran wrap (believe

me, I've tried everything. While other methods work,

this one is the best, IMO).

-You can add a small amount of cold water if you need

to get the crust to stick together in a nice ball.

But have faith even if its crumbly. As you roll it

out, the butter will start to melt and fuse everything

together (this is what makes a flaky crust, even in

wheat based pie crusts)

-If you're making a pie with a top crust, just double

the single crust recipe. I find her double crust

recipe (which is not just a doubling of the single) to

be too small. And if you have extra crust just

sprinkle some cinnamon-sugar on it and stick in the

oven for a few minutes for an extra treat.

-Don't be afraid to repair cracks etc after

transferring with a finger moistened with cold water.

Keep in mind that you're making a pie crust. Even

wheat ones are very challenging. But this one is

GOOOOD. Even my snobby super picky foodie friends

couldn't tell it was GF. Seriously. One of them made

the crust himself later and was also very successful.

HTH!

ps-I use Bette Hagman's standard GF mix as the base

for this crust but you can use other mixes as well.

__________________________________________________