Guest guest Posted June 19, 2001 Report Share Posted June 19, 2001 What about Idaho Spuds? Those are gfcf, and you can buy them in the grocery store. They are quite cheap and come in three sizes. a > Is there a particular brand of potato flakes that anyone uses? > I was using the bob's red mills, but you can only find small packs > and not in my HFS, so the regular store doesn't carry all the time; > also a little pack like that is pretty expensive, compare to what > regular flakes cost... Is there a site on the Web where I can buy in > bigger quantities for cheaper? > Or is there an EASY way to make them at home? :-) > > Thanks, Cristina-WA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2001 Report Share Posted June 19, 2001 > What about Idaho Spuds? Those are gfcf, and you can buy them in the grocery > store. They are quite cheap and come in three sizes. > > a I thought all brand sold in stores were not GFCF!!! And I actually thought I looked ad Idaho Spuds as well!!! Thanks, I'll look it up again, I must have been blind!! :-) Thanks, Cristina-WA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2001 Report Share Posted June 19, 2001 I just bought Barbara's brand which looked to be ok to me. Am I wrong, anyone???? We live down south...not sure if it's a national brand or not. On Tue, 19 Jun 2001 15:02:04 -0000 " Cristina P. " writes: > Is there a particular brand of potato flakes that anyone uses? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2001 Report Share Posted June 19, 2001 I don't bother to peel at all, and the most nutritious part of the potato is just under the skin that gets thrown away if you peel. I cut the potatoes up small to lessen the boiling time, then mash them skins and all. No one ever complains. Kate Sampson wrote: > I use my apple corer/peeler /slicer. They cook faster > because the pieces are smaller, and it only takes > about 5 min. to prepare potatoes for boiling. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2001 Report Share Posted June 19, 2001 But you can use the leftovers for potato salad, potato cakes (just adding eggs, sorghum and seasonings, and fry,) or just reheat for lunches. Lolita >We just peel, boil, mash with a hand masher, adding a little bit of >margarine and darifree. I save a little time by not peeling too many >extras, just the number of potatoes we'll actually eat with no leftovers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2001 Report Share Posted June 20, 2001 I think most store brands of potato flakes (and potato pancake mixes, etc.) contain sulphites to maintain whiteness. I buy Barbara's potato flakes ( a health food store brand) by the case for this reason. And they are white enough for us, by the way. Lorilyn Quote Link to comment Share on other sites More sharing options...
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