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Subscribe to forums RSS#961 Sun 27 Jan 13 6:44am
TerryKay
Occupation Beer Reviewer, Freelance Writer and Pole Dancer at Peppermint Hippo.
- From London
- Member since Sun 06 Dec 09
Re: THE gluten-free thread
The only decent gluten free or celiac friendly beer I've had. http://youtu.be/I3fJ0KG9b-s 
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#962 Mon 18 Feb 13 7:28am
The White Rabbit
- From Sydney, Australia
- Member since Tue 22 Jun 04
Re: THE gluten-free thread
Just spotted this, a gluten free (and free) online magazine http://issuu.com/gfscallywag/docs/glute … stmas_2012
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#963 Tue 09 Apr 13 2:37pm
MsPablo
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Occupation Just being me
- Member since Fri 28 Mar 08
Re: THE gluten-free thread
Been using tapioca flour (manioc) for coating chicken - nice crust and flavor.
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#964 Tue 28 May 13 12:36pm
The White Rabbit
- From Sydney, Australia
- Member since Tue 22 Jun 04
Re: THE gluten-free thread
Burgen brand bread now do a gluten free version. Very good and is actually good untoasted.
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#965 Tue 28 May 13 1:30pm
MsPablo
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Occupation Just being me
- Member since Fri 28 Mar 08
Re: THE gluten-free thread
I've been using Cup4Cup - a gluten-free flour blend formulated by the pastry chef for The French Laundry. It's great for baking cookies, pizza, pasta, cakes, muffins, etc. It contains xantham gum and milk products. Yesterday, I used it to make The French Laundry's chocolate chunk cookies and fresh pasta for spinach ravioli.
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#966 Mon 10 Jun 13 3:26pm
MsPablo
-
Occupation Just being me
- Member since Fri 28 Mar 08
Re: THE gluten-free thread
I adapted Jamie's 'Cheat's Pizza' recipe from Thirty Minute Meals last night. I used Cup4Cup flour, 1 tsp. baking powder, 2 tsp. olive oil and 1/4 C. more water than the recipe states and a pinch of salt to the dough, pressed it in to a enameled cast iron Le Creuset pan. I used the last of my pizza sauce, sliced onions, crisp bacon, mushrooms and cheddar for toppings. The other adjustment was to cook it at 232 C./ 450 F. after it cooked on the stove a bit and then broiled just briefly so the edges would not burn. My broiler is almost too hot, if that's possible.
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