Subscribe: Comments on Gluten-Free Gastro-Gnome: Gluten-Free, Quick and Easy
http://gf-gastrognome.blogspot.com/feeds/7835975661175749806/comments/default
Added By: Feedage Forager Feedage Grade B rated
Language: English
Tags:
elwoodcity nice  find strains  flour  gluten free  gluten  good  great resource  nice  resource tend  salba  sounds great  sounds  strains oats 
Rate this Feed
Rate this feedRate this feedRate this feedRate this feedRate this feed
Rate this feed 1 starRate this feed 2 starRate this feed 3 starRate this feed 4 starRate this feed 5 star

Comments (0)

Feed Details and Statistics Feed Statistics
Preview: Comments on Gluten-Free Gastro-Gnome: Gluten-Free, Quick and Easy

Comments on Gluten-Free Gastro-Gnome: Gluten-Free, Quick and Easy





Updated: 2014-06-15T19:10:34.345-06:00

 



Is there any way to find out which strains of oats...

2008-06-25T15:50:00.000-06:00

Is there any way to find out which strains of oats contain gluten-like proteins?



I mentioned Salba as an example of a new type of f...

2007-07-30T12:44:00.000-06:00

I mentioned Salba as an example of a new type of flour that fewer people have had experience with. I actually had never heard of Salba until looking at this book.

Sorghum has really good protein content, but it could be better with vitamins and minerals than it is. It sounds like Salba would be a good addition.

What is it like to bake with?



Hi ElwoodCity,It is very nice that you have also e...

2007-07-30T11:59:00.000-06:00

Hi ElwoodCity,
It is very nice that you have also experience with Salba. How do you use it? I found that it is possible to replace a big part of the flour in recipes by Salba. I have made delicious muffins and pancakes with Salba already. Furthermore, it is an easy way for celiacs or like you, anyone with gluten-intolerance, to replenish vitamin and mineral intakes, since it contains lots of omega-3s, vitamin A and C, iron, calcium, folate, and magnesium!! Life is easier than you think it is..



I was very interested to read your comments on oat...

2007-07-27T23:42:00.000-06:00

I was very interested to read your comments on oats, as that is exactly what I had feared. Good review, as well. I've preferred Bette Hagman's books for breads so far, but Carol Fenster has some good culinary tricks up her sleeves as well.
-Sea of
www.bookofyum.com



Yesterday I saw a comment left by Mike Eberhart on...

2007-07-25T09:40:00.000-06:00

Yesterday I saw a comment left by Mike Eberhart on the blog "I am gluten free", saying that flour mixes don't give consistently good results, and that one should tailor the ratio of flours for each recipe. I saw that and thought, "Wouldn't that be nice if we all had that kind of understanding of the properties of each flour type, that we could all do that!" It's a bit beyond most of us, I'm afraid.



Sounds like a great resource. I tend to get overwh...

2007-07-24T18:46:00.000-06:00

Sounds like a great resource. I tend to get overwhelmed with the variety of GF flours as well, and how to combine them. It's alot to take in!

Karem
http://glutenfreefoodreviews.com