Guest guest Posted January 18, 2000 Report Share Posted January 18, 2000 Hi, ! Okay, I read the pie dough recipe but now the good part! What do you have sugar and dairy free and chocolate free to go IN the pie crust???? Love, Lynne Locatell wrote: > From: Lynne Locatell <pooch@...> > > - I looked up yarrow root and its great medicinal qualities and then > it dawned on me - do you mean arrowroot? Arrowroot is a starch as far as I > know and tapioca, too - complex carbo but thanks - looking forward to > more recipes! > > > > > >From: Fain <slfain@...> > >> > >>TWO QUESTIONS: Geoff or , won't xanthum gun substitute for the corn > >>starch??? > > Hi - Xanthan gum is a binder which improves the quality of a > >gluten-free product. It prevents spreading, while baking cookies for > >instance, and helps with the crumbling problem (associated with > >gluten-free cooking) and improves elasticity. I don't think it can be > >used as a thickening agent. However, if you want to stay away >from > >corn and rice products, you might want to try yarrow root as a thickening > >agent. FYI: Shilling extracts made by McCormick and Co. are > >gluten-free. Following is a recipe for gluten-free pie crust. You may > >have to experiment a bit to find the flour combination that suits you > >best. (I'll be sending more soon. I like the idea of having > >recipe-sharing.) > >...............................................................................\ .. > >...................................................................... 2 > >c gluten-free flour (see flour conversion table I sent earlier) 1 1/2 > >tsp sugar (optional) 3/4 tsp salt 1/2 sp baking powder 1 tsp xanhan gum > >1/2 c + 2 Tbs shortening or butter 1 egg (or equivalent egg substitute) > >1/4 c water (or amount that allows you to work with the crust) 1 1/2 tsp > >rice or cider vinegar Measure flour, sugar, salt, baking powder and > >xanthan gum into a large mixing bowl. Cut in shortening until particles > >are the size of small peas. Mix egg, water and vinegar. Add liquid to > >flour mixure and mix with fork until all flour is moistened and dough > >clings to side of bowl. Choll dough before rolling it out. Roll out onto > >parchmen paper, butcher paper or waxed paper. > > ------------------------------------------------------------------------ > GET A NEXTCARD VISA, in 30 seconds! Get rates > as low as 0.0% Intro APR and no hidden fees. > Apply NOW! > 1/975/0/_/532797/_/953091286/ > ------------------------------------------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2000 Report Share Posted March 14, 2000 - I looked up yarrow root and its great medicinal qualities and then it dawned on me - do you mean arrowroot? Arrowroot is a starch as far as I know and tapioca, too - complex carbo but thanks - looking forward to more recipes! > > >From: Fain <slfain@...> >> >>TWO QUESTIONS: Geoff or , won't xanthum gun substitute for the corn >>starch??? > Hi - Xanthan gum is a binder which improves the quality of a >gluten-free product. It prevents spreading, while baking cookies for >instance, and helps with the crumbling problem (associated with >gluten-free cooking) and improves elasticity. I don't think it can be >used as a thickening agent. However, if you want to stay away >from >corn and rice products, you might want to try yarrow root as a thickening >agent. FYI: Shilling extracts made by McCormick and Co. are >gluten-free. Following is a recipe for gluten-free pie crust. You may >have to experiment a bit to find the flour combination that suits you >best. (I'll be sending more soon. I like the idea of having >recipe-sharing.) >...............................................................................\ .. >...................................................................... 2 >c gluten-free flour (see flour conversion table I sent earlier) 1 1/2 >tsp sugar (optional) 3/4 tsp salt 1/2 sp baking powder 1 tsp xanhan gum >1/2 c + 2 Tbs shortening or butter 1 egg (or equivalent egg substitute) >1/4 c water (or amount that allows you to work with the crust) 1 1/2 tsp >rice or cider vinegar Measure flour, sugar, salt, baking powder and >xanthan gum into a large mixing bowl. Cut in shortening until particles >are the size of small peas. Mix egg, water and vinegar. Add liquid to >flour mixure and mix with fork until all flour is moistened and dough >clings to side of bowl. Choll dough before rolling it out. Roll out onto >parchmen paper, butcher paper or waxed paper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2000 Report Share Posted March 14, 2000 >From: Fain <slfain@...>>>TWO QUESTIONS: Geoff or , won't xanthum gun substitute for the corn>starch??? Hi - Xanthan gum is a binder which improves the quality of a gluten-free product. It prevents spreading, while baking cookies for instance, and helps with the crumbling problem (associated with gluten-free cooking) and improves elasticity. I don't think it can be used as a thickening agent. However, if you want to stay away from corn and rice products, you might want to try yarrow root as a thickening agent. FYI: Shilling extracts made by McCormick and Co. are gluten-free. Following is a recipe for gluten-free pie crust. You may have to experiment a bit to find the flour combination that suits you best. (I'll be sending more soon. I like the idea of having recipe-sharing.) ....................................................................................................................................................... 2 c gluten-free flour (see flour conversion table I sent earlier) 1 1/2 tsp sugar (optional) 3/4 tsp salt 1/2 sp baking powder 1 tsp xanhan gum 1/2 c + 2 Tbs shortening or butter 1 egg (or equivalent egg substitute) 1/4 c water (or amount that allows you to work with the crust) 1 1/2 tsp rice or cider vinegar Measure flour, sugar, salt, baking powder and xanthan gum into a large mixing bowl. Cut in shortening until particles are the size of small peas. Mix egg, water and vinegar. Add liquid to flour mixure and mix with fork until all flour is moistened and dough clings to side of bowl. Choll dough before rolling it out. Roll out onto parchmen paper, butcher paper or waxed paper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2000 Report Share Posted March 14, 2000 Re: rheumatic Re: recipe >From: Lynne Locatell <pooch@...>>> - I looked up yarrow root and its great medicinal qualities and then>it dawned on me - do you mean arrowroot? Arrowroot is a starch as far as I>know and tapioca, too - complex carbo but thanks - looking forward to>more recipes! Yes, of course I meant arrowroot.......had to recheck what I sent you, and am embarrassed that I made that mistake - it is actually a typo/brain fog thing. And yes, it is a starch, but not CORN which is a no-no in so many diets. Sometimes you have to go with the lesser of the evils..........sorry about the mistake....>> >> >From: Fain <slfain@...>>>>>>>TWO QUESTIONS: Geoff or , won't xanthum gun substitute for the corn>>>starch???>> Hi - Xanthan gum is a binder which improves the quality of a>>gluten-free product. It prevents spreading, while baking cookies for>>instance, and helps with the crumbling problem (associated with>>gluten-free cooking) and improves elasticity. I don't think it can be>>used as a thickening agent. However, if you want to stay away >from>>corn and rice products, you might want to try yarrow root as a thickening>>agent. FYI: Shilling extracts made by McCormick and Co. are>>gluten-free. Following is a recipe for gluten-free pie crust. You may>>have to experiment a bit to find the flour combination that suits you>>best. (I'll be sending more soon. I like the idea of having>>recipe-sharing.) >>................................................................................>>...................................................................... 2>>c gluten-free flour (see flour conversion table I sent earlier) 1 1/2>>tsp sugar (optional) 3/4 tsp salt 1/2 sp baking powder 1 tsp xanhan gum>>1/2 c + 2 Tbs shortening or butter 1 egg (or equivalent egg substitute)>>1/4 c water (or amount that allows you to work with the crust) 1 1/2 tsp>>rice or cider vinegar Measure flour, sugar, salt, baking powder and>>xanthan gum into a large mixing bowl. Cut in shortening until particles>>are the size of small peas. Mix egg, water and vinegar. Add liquid to>>flour mixure and mix with fork until all flour is moistened and dough>>clings to side of bowl. Choll dough before rolling it out. Roll out onto>>parchmen paper, butcher paper or waxed paper. >>>>>------------------------------------------------------------------------>GET A NEXTCARD VISA, in 30 seconds! Get rates >as low as 0.0% Intro APR and no hidden fees.>Apply NOW!>1/975/0/_/532797/_/953091286/>------------------------------------------------------------------------>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2000 Report Share Posted July 31, 2000 Thanks for the websites a. Yes Aug. 9th is my B.D. I will be 51 and earned every year of it. Jeannette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2000 Report Share Posted July 31, 2000 Jeannette, I don't know a recipr but whenever I need one I try this place first: Searchable Online Archives of Recipes : www.soar.berkeley.edu/recipes try this link, I it helps Barb -----Original Message----- From: olsonsej@... <olsonsej@...> RA-Supportegroups <RA-Supportegroups> Date: Monday, July 31, 2000 11:46 AM Subject: [ ] Recipe >Does anybody here have a recipe for a pistachio cake? My mom is making me a >B.D. cake and I requested a pistachio cake but she cannot find a recipe for >one. Thanks. > >Jeannette > > > >Our websites: http://rheumatoid.arthritis.freehosting.net/ >http://www.rasupport.webprovider.com/ >Our chat room: www.delphi.com/RheumatoidArth1/start > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2000 Report Share Posted July 31, 2000 Made a mistake the correct link is http://SOAR.Berkeley.edu/recipes Barb -----Original Message----- From: olsonsej@... <olsonsej@...> RA-Supportegroups <RA-Supportegroups> Date: Monday, July 31, 2000 11:46 AM Subject: [ ] Recipe >Does anybody here have a recipe for a pistachio cake? My mom is making me a >B.D. cake and I requested a pistachio cake but she cannot find a recipe for >one. Thanks. > >Jeannette > > > >Our websites: http://rheumatoid.arthritis.freehosting.net/ >http://www.rasupport.webprovider.com/ >Our chat room: www.delphi.com/RheumatoidArth1/start > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2000 Report Share Posted July 31, 2000 a: Well hello fellow Leo!!!! I did get the recipe from somebody on the newsgroup. It is really just yellow cake mix, with instant pistachio pudding and green food coloring and a few other things. It is really really good. I can send you the recipe if you want. Jeannette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2000 Report Share Posted July 31, 2000 Thanks early Ellana for the B.D. greeting. Jeannette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2000 Report Share Posted July 31, 2000 http://www.cakerecipe.com/az/PistachCakeII.asp http://mejac.palo-alto.ca.us/~robin/pistachio.html http://www.ebicom.net/kitchen/page/xmas/pstcake.htm http://www.wisctv.com/recipes/mrfood/recipes-mrfood-990308-073155.html http://www.ichef.com/ichef-recipes/Desserts/3311.html http://www.pistachios.org/html/cake.html http://www.cooksrecipes.com/cake/pistacake.html ----- Original Message ----- From: <olsonsej@...> <RA-Supportegroups> Sent: Monday, July 31, 2000 2:45 PM Subject: [ ] Recipe > Does anybody here have a recipe for a pistachio cake? My mom is making me a > B.D. cake and I requested a pistachio cake but she cannot find a recipe for > one. Thanks. > > Jeannette > > > > Our websites: http://rheumatoid.arthritis.freehosting.net/ > http://www.rasupport.webprovider.com/ > Our chat room: www.delphi.com/RheumatoidArth1/start > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2000 Report Share Posted August 1, 2000 I forgot to add Happy Birthday! Is it coming up soon? ----- Original Message ----- From: a <aA@...> < egroups> Sent: Monday, July 31, 2000 6:45 PM Subject: Re: [ ] Recipe > http://www.cakerecipe.com/az/PistachCakeII.asp > http://mejac.palo-alto.ca.us/~robin/pistachio.html > http://www.ebicom.net/kitchen/page/xmas/pstcake.htm > http://www.wisctv.com/recipes/mrfood/recipes-mrfood-990308-073155.html > http://www.ichef.com/ichef-recipes/Desserts/3311.html > http://www.pistachios.org/html/cake.html > http://www.cooksrecipes.com/cake/pistacake.html > > ----- Original Message ----- > From: <olsonsej@...> > <RA-Supportegroups> > Sent: Monday, July 31, 2000 2:45 PM > Subject: [ ] Recipe > > > > Does anybody here have a recipe for a pistachio cake? My mom is making me > a > > B.D. cake and I requested a pistachio cake but she cannot find a recipe > for > > one. Thanks. > > > > Jeannette > > > > > > > > Our websites: http://rheumatoid.arthritis.freehosting.net/ > > http://www.rasupport.webprovider.com/ > > Our chat room: www.delphi.com/RheumatoidArth1/start > > > > > > > Our websites: http://rheumatoid.arthritis.freehosting.net/ > http://www.rasupport.webprovider.com/ > Our chat room: www.delphi.com/RheumatoidArth1/start > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2000 Report Share Posted August 1, 2000 I'm feeling extremely hungry right now. Thank you all very much! ----- Original Message ----- From: " a " <aA@...> < egroups> Sent: Monday, July 31, 2000 5:45 PM Subject: Re: [ ] Recipe > http://www.cakerecipe.com/az/PistachCakeII.asp > http://mejac.palo-alto.ca.us/~robin/pistachio.html > http://www.ebicom.net/kitchen/page/xmas/pstcake.htm > http://www.wisctv.com/recipes/mrfood/recipes-mrfood-990308-073155.html > http://www.ichef.com/ichef-recipes/Desserts/3311.html > http://www.pistachios.org/html/cake.html > http://www.cooksrecipes.com/cake/pistacake.html > > ----- Original Message ----- > From: <olsonsej@...> > <RA-Supportegroups> > Sent: Monday, July 31, 2000 2:45 PM > Subject: [ ] Recipe > > > > Does anybody here have a recipe for a pistachio cake? My mom is making me > a > > B.D. cake and I requested a pistachio cake but she cannot find a recipe > for > > one. Thanks. > > > > Jeannette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2000 Report Share Posted August 1, 2000 I'm older than both of you..................... I'll be 54, September 25th, and feeling every year of it lately. Happy Pre-Birthday to you both, and may you have many, many more. Ellana ----- Original Message ----- From: " a " <aA@...> < egroups> Sent: Monday, July 31, 2000 8:43 PM Subject: Re: [ ] Recipe > Mine is the 8th. I'll be 46, but feeling like 96! > I hope you get your cake. I never heard of it, but now I have lots of > good recipes to try. > > a > > ----- Original Message ----- > From: <olsonsej@...> > < egroups> > Sent: Monday, July 31, 2000 7:42 PM > Subject: Re: [ ] Recipe > > > > Thanks for the websites a. Yes Aug. 9th is my B.D. I will be 51 and > > earned every year of it. > > > > Jeannette > > > > > > > > Our websites: http://rheumatoid.arthritis.freehosting.net/ > http://www.rasupport.webprovider.com/ > Our chat room: www.delphi.com/RheumatoidArth1/start > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2000 Report Share Posted August 1, 2000 Mine is the 8th. I'll be 46, but feeling like 96! I hope you get your cake. I never heard of it, but now I have lots of good recipes to try. a ----- Original Message ----- From: <olsonsej@...> < egroups> Sent: Monday, July 31, 2000 7:42 PM Subject: Re: [ ] Recipe > Thanks for the websites a. Yes Aug. 9th is my B.D. I will be 51 and > earned every year of it. > > Jeannette > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2000 Report Share Posted August 1, 2000 Thanks Ellana! ----- Original Message ----- From: Ellana L. e <eclarke@...> < egroups> Sent: Monday, July 31, 2000 8:41 PM Subject: Re: [ ] Recipe > I'm older than both of you..................... > > I'll be 54, September 25th, and feeling every year of it lately. > > Happy Pre-Birthday to you both, and may you have many, many more. > > Ellana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2000 Report Share Posted August 1, 2000 Sure fellow Leo! I'd love to have it. It sounds good. Thanks ----- Original Message ----- From: <olsonsej@...> < egroups> Sent: Monday, July 31, 2000 9:14 PM Subject: Re: [ ] Recipe > a: > > Well hello fellow Leo!!!! I did get the recipe from somebody on the > newsgroup. It is really just yellow cake mix, with instant pistachio pudding > and green food coloring and a few other things. It is really really good. I > can send you the recipe if you want. > > Jeannette > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2002 Report Share Posted March 23, 2002 In addition to the small amt of olive oil I left out of the original post, I assume all cronies realize all vegetables should be rinsed (the cabbage in this case0 before eating or cooking. > From: rachael lamkin <rachael_lamkin@...> > Subject: recipe > > great recipe; fasting for spring break and then will > try; thanks for everything! > > r > --- " T. Francesca Skelton " <fskelton@...> wrote: >> Here's a recipe that's easy, filling, low cal and >> gets about 9 veggies and 2 >> fruits into you: >> >> Sweet and Sour Cabbage Soup Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2006 Report Share Posted February 19, 2006 I just hand tighten the lid. It does not need to be heated to sterilize. It sounds too simple to be true. but I have been packing peppers like this since...well a long time! <G> Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlA day without Bill Barnhill is like a day without sunshine!goatclearing@... ----- Original Message ----- From: SV health Sent: Saturday, February 18, 2006 9:12 PM Subject: Re: recipe Gayla - do you tighten the lid or leave some breathing room? Thanks, Shari No virus found in this incoming message.Checked by AVG Free Edition.Version: 7.1.375 / Virus Database: 267.15.7/259 - Release Date: 2/13/2006 Dial Broadband has arrived Nationwide! Up to 5 times faster than traditional dialup connections from $13.33/month! See the demo for yourself at www.BigValley.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2007 Report Share Posted December 18, 2007 This is the recipie I've been using: ..75 C. tapioca flour 1.75 C. brown rice flour these are mixed together with the proper amount of gfg. 2 teas. dry yeast ..25 teas. salt mix all together Add 1.5 Tables. brown sugar and 1 teas. honey to warm water. Pour into flour and mix with a spoon. Bake at 400 degrees until done. Today I used 13 oz. of water. It's baking right now. Dough was very sticky and thick. Lori " I wrestled with reality for 36 years, and I'm happy to say that I finally won out over it. " ---Elwood P. Dowd Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.