Author: Sorting Last Post on Top ↓ Message:
MIZSTEAKS's Photo MIZSTEAKS SparkPoints: (43,785)
Fitness Minutes: (32)
Posts: 7,441
10/11/09 1:17 P

My SparkPage
Send Private Message
Reply
That's another reason I like quinoa. LOL! The phytate content is so low compared to other grains/seeds that it only takes a soak of about 7 hours to do it. That way I can decide in the morning if that's on the menu and have time to fix it. With other grains (before I got off all of them) it took pre planning and soaking overnight. Hard for a spontaneous scatter brain to manage!

No idea on the rice pasta problem...sorry.

Nance in Oregon

"Don't judge your success by how far you still have to go, judge it by how far you have already come."
Dr. Bob


Strive to be a glowworm, Cause a glowworm's never glum....

How can you be gloomy with the sun shining out your bum?!
TELLITFORWARD SparkPoints: (10,826)
Fitness Minutes: (30)
Posts: 2,557
10/10/09 1:47 P

My SparkPage
Send Private Message
Reply
I haven't toasted quinoa yet, but do soak it after rinsing. That does seem to make a difference, too. I wonder if anyone knows how to make rice pasta not clump together. Also, it doesn't taste good the next day, and I hate to throw out leftovers.

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
MIZSTEAKS's Photo MIZSTEAKS SparkPoints: (43,785)
Fitness Minutes: (32)
Posts: 7,441
10/10/09 10:31 A

My SparkPage
Send Private Message
Reply
Mark, it was seeing this post yesterday that inspired me to join the team! LOL! I felt the same way about quinoa until I learned to rinse it and toast it. It smells to me like peanut butter during the toasting process and is much better flavored after cooking compared to before. Have you tried doing that? It's fast...15 minutes in a dry fry pan over medium heat.

Nance in Oregon

"Don't judge your success by how far you still have to go, judge it by how far you have already come."
Dr. Bob


Strive to be a glowworm, Cause a glowworm's never glum....

How can you be gloomy with the sun shining out your bum?!
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
9/29/09 4:11 P

My SparkPage
Send Private Message
Reply
I have made something very similar with rice. I am not a big fan of Quinoa. It is to earthy flavored for my taste.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
TELLITFORWARD SparkPoints: (10,826)
Fitness Minutes: (30)
Posts: 2,557
9/26/09 1:36 A

My SparkPage
Send Private Message
Reply
I don't use recipes much, but I made quinoa with McCormick taco seasoning, Cheddar cheese, green chilies, turkey and onion and red pepper. I made a huge pan for a potluck, but for normal consumption I would gues about 2-3 c. quinoa, 2 c. cooked turkey, 1 Tbsp. taco seasoning, 2-4 ounces chilies, a small diced and sauted onion and half a pepper, diced and slightly sauteed.
I just mixed it all together and baked it about min25 at dg350. I'm a shoot from the hip cook, but everyone at the potluck liked it.One lady wanted the recipe and was annoyed that I couldn't exactly tell her. I have to taste as I go. Out here, we use lots of spice, so I'm sure I used lots of chilies, but not everyone likes as much of it as we do. You can add more cheese if you want, or omit it if you are trying to lower calories, but my guys wouldn't eat it without.

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
9/14/09 7:01 P

My SparkPage
Send Private Message
Reply
Elena, that sounds good.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
ELENASAN's Photo ELENASAN Posts: 1,368
9/14/09 7:03 A

My SparkPage
Reply
I had some asparagus and ricotta in the fridge and came up with this:

Veggie & Cheese Quiche

2 large eggs
2.5 oz ricotta cheese (a little more than 1/4 cup)
1 cup skim milk (you can use whole)
1/2 cup chopped asparagus
1 small green bell pepper, chopped
1 very small onion (about 1.7 oz), chopped
1.5 oz Swiss cheese diced or shredded
2 Tbsp grated cheese (I use Romano)
1 slice 2% American cheese
1 Tbsp chopped chives
1 tsp minced garlic
tsp olive oil

Put the chopped veggies in the microwave on high for about 40-60 seconds -- long enough to soften them and get out some of the liquid.

Preheat oven to 350.

Beat the eggs, add ricotta and milk. Mix well. Stir in Swiss and grated cheeses, and garlic.

Use oil to grease the bottom and sides of a casserole. Put veggies into casserole. Pour egg/cheese mixture over it. Tear up slice of American cheese and lay on top at even intervals. Garnish with chives.

Bake for about an hour, until the cheese starts to brown and the eggs are cooked. Cut into 4 servings.

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=753955

Elena


 Pounds lost: 12.0 
 
0
12.5
25
37.5
50
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
9/8/09 5:45 P

My SparkPage
Send Private Message
Reply
Elena, That sounds good, thank you.

Spicy Southwest Baked Beans
SERVES 4
Ingredients
1 cup chopped onion
1/2 cup chopped green bell pepper
1 jalapeno pepper, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
2 (15 ounce) cans pinto beans, rinsed and drained
1/4 cup sliced sun-dried tomato, softened
1/4 cup light brown sugar, packed
1 teaspoon cumin
1/2 teaspoon dried thyme leaves
1 bay leaf
1/2 teaspoon salt
Directions

1.Saute onion, bell pepper, chili and garlic in oil in large skillet until tender, about 8 minutes.

2.Combine onion mixture and remaining ingredients in 1 1/2 quart casserole.

3.Bake at 350 degrees, covered, 30 minutes.

4.Uncover and bake 15-20 minutes or until liquid is nearly absorbed.

5.Discard bay leaf.

I used 1/4 tsp Cayenne Pepper in place of the Jalapenos and added 1 tsp ground coriander and 1 Tbsp Paprika. It was liked by all. I also used dried beans that I soaked overnight.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
ELENASAN's Photo ELENASAN Posts: 1,368
9/7/09 7:46 A

My SparkPage
Reply
I had a bunch of bell peppers in my yard this week so I made stuffed peppers.

20 oz ground turkey
1/2 c. uncooked whole grain brown rice
5 large or 10 small bell peppers (about 20-25 oz.)
small onion
herbs and seasonings of your choice (I used parsley, chives, and thyme)
My gluten-free BBQ sauce (recipe on sparkrecipes.com -- you can substitute tomato sauce, salsa, whatever)

Cook rice according to directions on package.
Chop onion and cut tops off of peppers--remove seeds.
Mix the rice, ground turkey, onion and seasonings.
Stuff peppers and place them in casserole with about a half inch of water in the bottom. Brush tops of peppers with BBQ sauce.
Put a lid on casserole and bake about 40 minutes or so at 350 F. You can add more BBQ sauce toward end.

One of the small peppers is only about 150 calories
(makes 5-10 servings depending how big your peppers are).


Elena


 Pounds lost: 12.0 
 
0
12.5
25
37.5
50
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/27/09 3:55 P

My SparkPage
Send Private Message
Reply
Check on Amazon.com. There is one place (Berry Farm) that is $3.30 for a 4 oz bag. I usually get about a years worth of baking with that amount. That price sure beats the $14 I pay at the heath food store. But look at the shipping charges before you make a purchase.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
ELENASAN's Photo ELENASAN Posts: 1,368
8/26/09 8:03 A

My SparkPage
Reply
I having a dickens of a time finding xanthan gum locally. The one store that has it only carries large quantities at astronomical prices. So, who here has bought it online? What sites are reliable and have smaller quantities (4-8 oz)? (I also prefer mom-and-pop places to big corporations, if possible.)


Elena


 Pounds lost: 12.0 
 
0
12.5
25
37.5
50
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/25/09 2:23 P

My SparkPage
Send Private Message
Reply
I thing the original recipe was from gingerlemongirl.com

Best Chocolate Chip Cookies
Positively the absolute best chocolate chip cookies.

Ingredients:

8 oz. unsalted butter, softened
1 tsp. salt
2 tsp. gluten-free vanilla
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 1/4 cups Jowar (Sorghum) Flour
1 cup white rice flour (Glutenous or sweet)
1 tsp. baking soda
1/2 tsp. gaur gum
2 cups walnuts, broken (optional)
2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 375 degrees.
Line baking sheets with parchment paper or aluminum foil.
Beat butter until soft and fluffy.
Add salt, vanilla, and both sugars.
Beat until smooth.
Add eggs and beat.
Combine both flours and baking soda and gaur gum.
Add half the flour mixture to the butter mixture and beat on low.
Scrape down bowl with a rubber spatula.
Add remaining flour.
Fold in walnuts and chocolate chips.
For best results, chill mixture for 2 hours.
Scoop into heaping tablespoon-size balls and set, 2 inches apart, on baking sheets.
Flatten to about 1/2-inch thickness and bake 12-14 minutes or until browned all over.
These cookies should be crisp; do not under bake.
Let baked cookies stand a few minutes before transferring to a wire rack to cool completely.
These freeze well.

Yields 30-35 3-inch cookies

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/22/09 12:06 P

My SparkPage
Send Private Message
Reply
That sounds like a good addition.


Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
ELENASAN's Photo ELENASAN Posts: 1,368
8/22/09 8:13 A

My SparkPage
Reply
BLUEJAYJC: Okay, I'll add that note to my own recipe and try it next time. Thanks.

Elena


 Pounds lost: 12.0 
 
0
12.5
25
37.5
50
BLUEJAYJC's Photo BLUEJAYJC Posts: 50
8/21/09 6:04 P

Send Private Message
Reply
ELENASAN I tried the Blueberry Cream Cheese Bites and they were awesome! I did add 1/2 t of vanilla and 1/4 t lemon juice since you said they needed something.
Thanks!

1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/21/09 3:47 P

My SparkPage
Send Private Message
Reply
I made this last night. I used Wide Rice Noodle that I got at the Asian Market.

Shortcut Swiss Steak
(Low-Fat Recipe)
Prep Time: 15 min.
Cook Time: 25 min.
1 pound boneless beef top round steak, 3/4 inch thick
3 tablespoons cornstarch
1 can (14 1/2 ounces) Swanson Beef Broth
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1 cup cut-up canned tomatoes
1 medium onion, cut into wedges
1 stalk celery, sliced (about 1/2 cup)
4 cups hot cooked medium egg noodles (about 4 cups dry), cooked without
salt
Slice beef into very thin strips. In bowl mix cornstarch and 1 cup
broth until smooth. Set aside.
In medium nonstick skillet over medium-high heat, cook beef in 2 batches
until browned, stirring often. Set beef aside.
Add remaining broth, sugar, garlic powder, tomatoes, onion and celery.
Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until
vegetables are tender-crisp.
Stir cornstarch mixture and add. Cook until mixture boils and thickens,
stirring constantly. Return beef to pan and heat through.
Serve over noodles.
Makes 4 servings
TIP: To make slicing easier, freeze beef 1 hour.
Nutritional Values Per Serving:


Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
CL0V3R's Photo CL0V3R Posts: 581
8/19/09 5:04 P

My SparkPage
Send Private Message
Reply
a quick update on those spinach balls! The family loved them!! I did put a bit of glutenfree flour in, and also rolled them in the flour - delicious!
Thanks for that recipe

My weight in kg's


 current weight: 198.0 
 
229
207.5
186
164.5
143
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/19/09 3:56 P

My SparkPage
Send Private Message
Reply
Elena, Try using a mix of cornstarch and potato starch for the gluten free flour. I use that for biscuits and they hold together. Also a tsp of xanthum gum might help it hold together.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
CL0V3R's Photo CL0V3R Posts: 581
8/17/09 4:03 P

My SparkPage
Send Private Message
Reply
sounds gorgious those balls!! i'll try them for my dinner party on wednesday night!!

My weight in kg's


 current weight: 198.0 
 
229
207.5
186
164.5
143
ELENASAN's Photo ELENASAN Posts: 1,368
8/17/09 2:20 P

My SparkPage
Reply
My friend Ruth makes really good spinach balls and came up with this GF version for me. Even people who don't like spinach like these.

1 10-oz package frozen spinach
1 egg, beaten
1/4 c. melted margarine (you can use butter)
1 medium onion, chopped fine
1/2 c. grated parmesan cheese
1/2 c. gluten-free potato flakes
1 tsp rosemary
1/4 tsp pepper

Combine all ingredients and mix well. Roll into balls about the size of small walnuts.

Put in refrigerator overnight (or at least 2 hours to set). Then preheat oven to 350 and place balls on a greased baking sheet.

Bake about 30 minutes, until brown on bottom. (Balls may flatten in gluten-free recipe but they still taste great.)

Makes about 30 balls.

Nutrition info at
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=728015


Elena


 Pounds lost: 12.0 
 
0
12.5
25
37.5
50
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/14/09 4:41 P

My SparkPage
Send Private Message
Reply
Thank you Blue Jay

I have not tried this yet but I used to love cobblers in my pre gluten free days. My kids always rave about the cobblers that they get at school.

Peach Cobbler
From Glutenfeeda.com
Makes about 16 servings
Ingredients
2 cups gf flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup sweetened flaked coconut, toasted
6 Tablespoons unsalted butter, cut into small pieces
1/2 cup milk
2 egg yolks
4 pounds peeled peaches, sliced
1 cup brown sugar
6 Tablespoons gf flour
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon cinnamon
Dash of salt
1 Tablespoon sugar
Directions
In a food processor blend gf flour, sugar, baking powder and salt. Add coconut and butter. Pulse until mixture resembles coarse meal.
In a separate bowl, combine milk and egg yolks. Remove 1 tablespoon of this mixture and set aside.
With food processor on, gradually pour remaining milk mixture into feed tube. Pulse until just blended.
Dump mixture out onto a piece of plastic wrap. Press into a 6" square. Cover and chill for about 30 minutes.
When chilled, place dough between 2 sheets of wax paper. Roll out to a 14"x10" rectangle.
Preheat oven to 350 degrees F.
In a large bowl, combine peaches, brown sugar, 6 tablespoons gf flour, nutmeg, cinnamon, and salt.
Spoon into a lightly greased 13"x9" baking dish. Remove one sheet of wax paper from dough. Turn and place on top of peaches. Remove top layer of wax paper. Press dough into edge of dish so that peaches are sealed in. Brush pastry with reserved egg/milk mixture and sprinkle with 1 tablespoon sugar. Cut several 2" slits in dough to allow steam to escape. Bake for 35 minutes or until crust is golden. Let cool for 30 minutes before serving.
Tips
We used The Gluten-Free Pantry’s Country French Bread Mix for the gf flour in this recipe.
To toast coconut, place coconut in a dry skillet over medium heat. Watching carefully, toss until lightly browned.
To peel peaches, place in a pot of boiling water for about 1 minute, then plunge into ice water. Skin should easily come off.


Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
BLUEJAYJC's Photo BLUEJAYJC Posts: 50
8/14/09 2:42 P

Send Private Message
Reply
WOW so many good sounding recipes here! I want to try them all.
Here's my contribution:

BERNICE'S CABIN COOKIES
1 Cup peanut butter
1 Cup brown sugar
1 egg,slightly beaten
1 tsp. baking soda
1 Cup chocolate chips

Mix together 1st 4 ingredients & then add chocolate chips.

Bake at 350 degrees for 10 minutes until golden but still soft. Cool on cookie sheet for 5 minutes before removing.

These are really easy to make, and if you like peanut butter cookies and chocolate chip cookies you're sure to like these.

I got this recipe last month when we were on vacation and staying in a cabin in Montana. A friend who knew I am GF brought them when she came to visit us.
emoticon

1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/9/09 11:55 A

My SparkPage
Send Private Message
Reply
Apple Puff Up Pancakes
 
1 large Granny Smith Apple
3 eggs, room temperature
1/2 cup milk
1/2 cup GF all purpose flour mix
1/4 tsp Salt
1/4 tsp Vanilla
2 TBSP Butter
1/4 cup dark brown sugar
1/4 tsp cinnamon
Lemon Juice
Powder Sugar
 
Preheat oven to 450. Place rake in center of oven. Peel, core and slice apple. Mix eggs, milk, flour, salt and vanilla until smooth.
 
Melt butter in a 10-inch cast iron skillet over medium heat. Spread apple in pan and cook for 4 minutes. Turn over and cook 3 more minutes. Sprinkle with brown sugar and cinnamon. Remove from heat and stir apples to lightly coat with sugar. Top with batter.
 
Bake 15 minutes or until mixture puffs up and is golden brown. Remove from oven and cut into four wedges. Sprinkle with lemon juice and powder sugar.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=719730


Edited by: 1GRNTHMB at: 8/9/2009 (12:32)
Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/27/09 12:47 P

My SparkPage
Send Private Message
Reply
One of my favorite meals before going gluten free was Chicken Fried Steak. After 15 years and trying a couple of recipes I finally found one that is good.

Celiac Safe Texas Style Chicken Fried Steak and Cream Gravy Dinner
© Catherine A. Garretson-Bilnoski Aug 7, 2008
Chicken fried steak is steak prepared like fried chicken. The dish is said to have originated in South Texas, a region largely known for cattle production, and it is sometimes called country fried steak. Less tender cuts of beef are used, and chicken fried steak is almost always accompanied by mashed potatoes- both are topped with a cream gravy. The cream gravy may be called country gravy, white gravy, or pepper gravy in different regions.
Gluten-Free Chicken Fried Steak
3/4 Cup Cornstarch
3/4 Cup Brown or White Rice Flour
3/4 teaspoon baking soda
1 1/2 teaspoon Salt
2 teaspoons Pepper
3/4 teaspoon Paprika or Chili Powder
2 medium eggs
1/4 Cup Milk
4 Round Steaks or 2 Sirloin Steaks
oil for frying
1.If using sirloin, cut each steak in half. Loosely cover each steak with plastic wrap, and pound wrapped steaks with a meat mallet until they reach 1/4 inch thickness.
2.Pre-heat oil in a electric deep fryer to 300 degrees.
3.In a large bowl, whisk eggs and milk to make a wash
4.In a second large bowl sift (or mix) cornstarch, rice flour, baking soda and spices
5.Dip each steak in egg wash, then cover with dry mix
6.Deep Fry in pre-heated fryer for two minutes, flip steak with tongs, and continue frying another minute or until coating is gloden brown.
7.Serve accompanied with mashed potatoes and top with cream gravy.(below) Serves 4.
Gluten-Free Cream Gravy
1 1/2 Cups Milk, divided
2 Tablespoons Corn Starch
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.Warm 1 Cup Milk in a small saucepan over Medium Low heat. Add Salt and Pepper.
2.In a mug or small bowl, mix remaining 1/2 Cup milk and cornstarch
3.Increase the heat to bring the milk to simmering, DO NOT BOIL MILK
4.Immediately add cornstarch mixture to simmering gravy, return to simmer for about 1 minute while stirring gently, remove from heat.
5.Let gravy stand for 3 minutes, gravy will thicken as it cools.
Notes About Gluten Free Chicken Fried Steak
Brown rice flour makes the coating a more natural color than white rice flour. Paprika makes a milder dish than chili powder. The classic Southern tradition requires that chicken fried steak be pan fried. To cook steaks traditional style: put 1 inch of oil in a skillet over medium to medium high heat. Cook breaded steaks, uncovered, for 3-5 minutes per side, turning once during cooking.

Note: I also added 4 oz of chopped fresh mushrooms sauteed in 1 Tbsp of butter to the gravy.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/25/09 4:09 P

My SparkPage
Send Private Message
Reply
Flour Mixes,
Transferred from another thread.

The reason why there are so many different mix combination is that different authors of the cook books have developed different mixes for different recipes. The often have done a lot of research into coming up with the right mix for each type of recipe.

I was always really disappointed in baking with the standard rice flour blends that were used until recently. When I bought Carol Fenster's Wheat-Free Recipes & More cook book I discovered that I could make really good baked items. The difference is the addition of sorghum and bean flours that she used. These are now the staple in most commercial mixes such as the Bob's Red Mill All Purpose Gluten Free Baking Mix. the follow is the different mixes she has in her book:

Carol's Sorghum-Corn Flour Blend
1 1/2 cups sorghum flour
1 1/2 potato starch or corn starch
1 cup tapioca flour
1/2 cup corn flour

Carol's Bean Flour Blend
2 1/2 cups garbanzo/fava bean flour
3/4 cup potato starch or cornstarch
3/4 cup tapioca flour
1/2 cup sorghum flour

Note: Be careful purchasing corn flour. It is often a blend of wheat and corn. It is best to make your own by purchasing white corn-meal and grind it in a coffee grinder.

I agree that commercial mixes can be more expensive but I sometimes have difficulty finding some of the ingredients locally (such as sorghum flour). So the commercial mixes have there place.

Mark
Use cornstarch when you want a crispy texture and potato starch when you want a smoother, lighter texture.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/25/09 3:28 P

My SparkPage
Send Private Message
Reply
Chicken Fingers

I tried these the other night. I used Lemon Lime soda like Sprite but a generic brand.

Sesame seeds add crunch and cayenne adds spice.
Ingredients:
2 cup rice flour
½ tablespoon paprika
¼ tablespoon cayenne
2 tablespoon white sesame seeds
1 quart cold soda water
4 single chicken breasts-cut into strips
Vegetable oil for deep frying
Salt to taste
 
Directions:
In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and deep fry until golden brown, about 5 minutes. Season with salt.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/25/09 3:23 P

My SparkPage
Send Private Message
Reply
That sounds really good

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
ELENASAN's Photo ELENASAN Posts: 1,368
7/23/09 7:54 A

My SparkPage
Reply
Since I'm traveling next week, I wanted to use up cream cheese and blueberries (yes, I've still got lots of them), so I found UNEEKNITTER's cream cheese bites Sparkrecipe

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=361528

and substituted blueberries for chocolate chips.

1 8-oz package neufchatel cheese, softened
1 whole egg
1/4 cup sugar
1/4 cup blueberries

Beat egg. Mix in cheese and sugar. Fold in berries.
I put it in non-stick mini cupcake tin. Bake 25 minutes at 350 or until cheese browns on edges and is firm in the middle. Cool, then refrigerate.

I think I'd add about a half tsp vanilla next time (it needed SOMEthing), but they're good and the calorie count is fairly low, even if you eat 2 of them. (I'm guessing you could use egg beaters if you want it lower and less fat/cholesterol)

Made about 13 little cakes.

Elena


 Pounds lost: 12.0 
 
0
12.5
25
37.5
50
SHELLYSHOCKED's Photo SHELLYSHOCKED SparkPoints: (22,381)
Fitness Minutes: (5,918)
Posts: 3,796
7/22/09 3:54 P

My SparkPage
Send Private Message
Reply
emoticon yummy

 Pounds lost: 3.3 
 
0
14.625
29.25
43.875
58.5
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/21/09 8:25 P

My SparkPage
Send Private Message
Reply
That sounds really good.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
ELENASAN's Photo ELENASAN Posts: 1,368
7/20/09 7:29 A

My SparkPage
Reply
We're getting really sweet and cheap blueberries right now, so here's a recipe I made last week. You can use any fruit or nut.

Apple Blueberry Walnut Crisp

1 cup diced apple
1 cup blueberries
2 tbsp chopped walnuts
1/4 cup butter (you can use margarine)
3/8 cup Bob's All Purpose Gluten Free Baking Flour
1/4 cup brown sugar
Optional -- 1/4 tsp cinnamon, nutmeg or spice of your choice.

Preheat oven to 400 F.

Dice apples and put all fruit into a greased casserole dish.

Mix flour and sugar. Add walnuts. Add spices if desired. Melt butter and add to dry mixture. Spoon over fruit.

Bake 30-40 minutes, until the fruit's bubbling and the topping clumps. Topping will get crisp as it cools.

Makes 9 small servings (1/3 of a cup).

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=691276

Elena


 Pounds lost: 12.0 
 
0
12.5
25
37.5
50
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/18/09 7:00 P

My SparkPage
Send Private Message
Reply
Very interesting web site.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
SANCTUARIA's Photo SANCTUARIA Posts: 183
7/16/09 11:52 P

My SparkPage
Send Private Message
Reply
This may be a little out of the box, but I love unusual ingredients and have been looking for a way to use agar agar. So when I came across this gorgeous "norecipe" site, I was intrigued by the author's *special diets* subcategories. He actually has 37 gluten free recipes - some are a bit avante garde. I can't wait to attempt some concoctions in my own kitchen (the kasha corn fritters ... my mouth is watering). The recipe I was first drawn to is called Red Bean Pudding with Blueberry Sauce. And I think the Blueberry Sauce is general enough to post without infringing on anybody's turf ;).

Blueberry Sauce
10oz package of frozen wild blueberries
agave nectar to taste
(thaw and whir in blender with agave)

For the pudding (like panne cotta with coconut milk), I'll direct you right to his site:
http://www.norecipes.com/2009/05/11/red-
bean-pudding-recipe/


ELENASAN's Photo ELENASAN Posts: 1,368
7/15/09 7:07 P

My SparkPage
Reply
Re: pesto -- I haven't tried it on rice pasta yet, simply because it's summer and I don't want to eat hot stuff.

Elena


 Pounds lost: 12.0 
 
0
12.5
25
37.5
50
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/15/09 11:28 A

My SparkPage
Send Private Message
Reply
Basic Flax Crackers- Living Raw with Alissa Cohen

Cracker Batter

2 Cups Whole Flax Seeds
(soaked in 2 cups of water for 4 hours or overnight)

2 Cloves Garlic

1/2 of a Lemon, juiced

2 Tablespoons Bragg Liquid Aminos (tastes like soy sauce but gf)

1 Tablespoon fresh ginger

Start by placing all the ingredients in a food processor and blend until well combined, and until the garlic and ginger are completely ground.

Next remove the mixture from the food processor and place on a Teflex sheet on top of a mesh dehydrator screen. Spread the batter into a thin sheet about 1/8 inch thick (or less . . . I like to make these very thin: the 'goopy' substance from the flax seeds holds these crackers together even if they have holes).

Time to Dehydrate. Set the dehydrator to 105 degrees as usual, and leave the cracker batter in the dehydrator for 10 to 16 hours depending on the degree of crispness you desire. Try to flip the crackers and peel off the Teflex sheet after about 7 to 8 hours.

Notes: When you place whole flax seeds in the food processor with the other ingredients, the flax seeds will stay whole. This is suggested just to grind the other ingredients and to blend the flax seeds into the mixture.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/8/09 6:24 P

My SparkPage
Send Private Message
Reply
Cov3r, Powdered sugar, Here in the states is a very fine sugar mixed with corn starch. It is also sometimes called Confectioners Sugar. I think in the UK they call it icing sugar.

1 cup granulated sugar + 1 tsp. cornstarch processed in a blender (NOT a food processor) = 1 cup powdered sugar.

ELENASAN, Thank you for the Pesto Recipe. I love Pesto. Have you tried it on Cooked Rice Noodles?

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
ELENASAN's Photo ELENASAN Posts: 1,368
7/8/09 12:29 A

My SparkPage
Reply
With all the rain last month, the basil in my garden is going nuts, so I've been making this. The nutrition info says it has a lot of fat, but most is heart-healthy oil and nuts.

Pesto

3 cups fresh basil (you can use cilantro)
1/2 cup chopped walnuts (you can use pine nuts or any other kind)
1/4 cup olive oil (I use extra virgin)
1/2 cup grated Italian cheese (I use Pecorino Romano)
2 tsp minced garlic

Combine all ingredients in a food processor until smooth. Thin with water until you get the texture you want (paste for spreading, sauce for pasta).

Makes about a 1 cup of pesto, 16 tablespoon servings

I eat it on plain rice crackers with a slice of grape tomato.

Edited by: ELENASAN at: 7/8/2009 (00:30)
Elena


 Pounds lost: 12.0 
 
0
12.5
25
37.5
50
CL0V3R's Photo CL0V3R Posts: 581
7/7/09 3:15 P

My SparkPage
Send Private Message
Reply
Hi Mark,
any suggestions on replacement for the cream cheese?
and.... what is the diffs between sugar and g/f powdered sugar? (dunno about that)

My weight in kg's


 current weight: 198.0 
 
229
207.5
186
164.5
143
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/7/09 2:54 P

My SparkPage
Send Private Message
Reply
Gluten-Free Carrot Cake with Cream Cheese Frosting

I made this on Sunday for a party for my Father In Laws 60th Birthday. It was my first attempt to make gluten free carrot cake and they turned out really good. I made them into cupcakes. I tried to take a shortcut since gluten free products do not rise much I almost filled the cupcake cups. Big mistake, Make it as the 36 because they actually did rise.

The cake freezes well and the recipe makes one round layer cake, one 13x9-inch sheet cake or 36 cupcakes. Three cups of grated carrots add healthy carotene, a nutrient that the body uses to make vitamin A. Not bad for a cake!
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:
2 cups sugar
4 eggs
1 1/2 cups light olive oil OR your favorite vegetable oil
2 cups all-purpose gluten-free flour mix (see notes)
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped nuts
3 cups freshly grated carrots
4 tablespoons unsalted butter
3 ounces cream cheese
1 teaspoon vanilla extract
2 1/2 cups gluten-free powdered sugar
Preparation:
Preheat oven to 350° F / 176° C

Use two round 9-inch cake pans, one 9x13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
1.Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
2.In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
3.Stir in grated carrots and nuts. Pour the batter into prepared pans.
4.Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
5.While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
6.When cake is cool frost.


Note- I used Bob's Red Mill All Purpose Mix in this recipe with good results. It contains xanthan gum, eliminating the need to add more gum to this recipe. Use your favorite gluten-free flour mix in this recipe and add 1 teaspoon xanthan or guar gum to the recipe IF the mix you are using does not contain one of these baking gums.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
SHELLYSHOCKED's Photo SHELLYSHOCKED SparkPoints: (22,381)
Fitness Minutes: (5,918)
Posts: 3,796
7/5/09 10:13 P

My SparkPage
Send Private Message
Reply
Good one! Never would have thought to make my own buns!
This one I came up with today. Every year when the zuichini is ready we induldge in our favorite fried, batter dipped slices. I have baked them in the oven before and its ok but nothing beats fried zuichini!
Slice the zuichini is rounds about 1/16 thick
In a quart size bowl mix:
1 egg
1/2 c baking flour mix (I used Bobs RM)
2 T water
1/4 t paprika, garlic salt, & pepper
stir together well, should look like pancake batter consistency. Coat zuichini slices in batter.
Place on cookie sheet and bake until browned or fry in hot oil.
No this is not a healthy choice but it is tastey!

 Pounds lost: 3.3 
 
0
14.625
29.25
43.875
58.5
CL0V3R's Photo CL0V3R Posts: 581
7/5/09 11:45 A

My SparkPage
Send Private Message
Reply
ExCellent!!! Mark

My weight in kg's


 current weight: 198.0 
 
229
207.5
186
164.5
143
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/5/09 11:33 A

My SparkPage
Send Private Message
Reply
Ham Burger Buns

I found that using English Muffin Rings really helps to keep the round shape of the buns. Best if used fresh. Freeze leftover buns and toast before using.

Ingredients:
1/2 cup rice flour
1/2 cup potato starch
1/2 cup tapioca starch
2 tsp baking powder
2 tsp sugar
1 1/2 tsp xanthan gum
1/2 tsp salt
2 eggs
1/3 cup oil
1/2 cup milk
Sesame seeds

Directions:
Preheat your oven to 400 °F. Thoroughly mix the first seven dry ingredients into a large bowl. Combine the next three wet ingredients into a separate bowl.
Pour wet ingredients into dry ingredients. Lightly grease a cookie sheet.
Place three rounded tablespoons onto cookie sheet for each bun. Leave a space of about 2 inches between each bun to ensure that each bun has some room to spread while baking.
Sprinkle with sesame seeds. Bake for 15 minutes, or until lightly browned.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
CL0V3R's Photo CL0V3R Posts: 581
7/2/09 4:03 P

My SparkPage
Send Private Message
Reply
Bread Rolls / Bread recipe
I found this recipe and changed it a million times over with different types of flour, and looks like as long as you use the correct quantities, it works like a dream every time - and it's quick and easy too!!

YEAST
1. 1/2 cup warm water
2 teaspoons sugar
4 teaspoon dry yeast
In a small bowl mix the water and sugar, add the yeast then let it stand while you make up the rest.

WET INGREDIENTS
1 1/2 cups of warm water
4 eggs
4 tablespoons (olive) oil
1 teaspoon lemon juice
Mix the above wet ingredients in a bowl and beat well.

DRY INGREDIENTS
2 cups tapioca flour (or tapioca starch)
2 cups rice flour (OR 1 3/4 rice flour & 1/4 soy flour)
2/3 cup powdered milk (I leave this out)
4 teaspoon xanthan gum
1 1/2 teaspoon salt
1/4 cup sugar

Directions:
Add the wet ingredients to the dry, and add the yeast mixture last.

Beat well (by hand) for 2 min. (Add a bit more tapioca flour if needed.) The dough will still be quite sticky.

Allow to rise once in a warm place until doubled ( about 1/2 hour).

Put in a well greased bread pan and bake 350 for 25 min or so.

You can also make delicious buns.

Either spoon onto greased cookie sheet OR form each roll into a ball and flatten a bit. Allow to rise till double, then place on a greased pan.

You can make these into sandwich rolls or burger buns, or even hot dog buns if shaped that way.

Brush tops with egg yolk for a glaze (optional: sprinkle w/sesame or poppy seeds)

PS. Once the dough mixture has risen, try not to disturb it too much (i spoon it lightly into pan)

Hope you all love this as much as I do.


My weight in kg's


 current weight: 198.0 
 
229
207.5
186
164.5
143
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/1/09 5:01 P

My SparkPage
Send Private Message
Reply
As a variation to that, Use Seedless Boysenberry Jelly in place of the honey. That makes it similar to my BBQ sauce.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
ELENASAN's Photo ELENASAN Posts: 1,368
6/30/09 6:35 P

My SparkPage
Reply
Gluten-Free Barbeque Sauce

I missed good Barbeque Sauce but I took a GF cooking class last month and learned this one. They actually used more ingredients--some odd, some extremely salty (I'm also low sodium)--but I played around until I got the taste I wanted.

6 oz can plain tomato paste (no extra ingredients)
1/2 cup cider vinegar
2 tbsp. Worchestershire Sauce (Lea & Perrins is GF)
1-2 cloves (or 1/2 to 1 tsp) minced garlic
1/4-1/2 cup honey (to taste)
chili powder to taste
optional: 1 tsp ground ginger
lemon or lime juice to taste and consistency

Combine first 5 ingredients in a saucepan and stir for 5-10 minutes. Adjust honey and add chili pepper to get the taste you want.
The sauce will be thick. Thin with lemon or lime juice if desired.

This makes about 10-12 oz. (depending how much you thin it) and will keep in the fridge several weeks.

Number of Servings: about 16-20 generous tablespoons

Here's the SparkRecipes link if you nutrition info (or search on ElenaSan)

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=679711


Elena


 Pounds lost: 12.0 
 
0
12.5
25
37.5
50
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
6/30/09 1:36 P

My SparkPage
Send Private Message
Reply
Mom's Lemon Meringue Pie

This is the Lemon Meringue pie that my mom always made when i was growing up. It has been modified to make it gluten free. The crust is the absolute best pie crust I have ever had.
 
Crust (for Two Pies)
2 1/2 Cups Bob's Redmill GF All Purpose Baking Mix
2 TBS Sugar
1 tsp Xanthum Gum
1/2 tsp Salt
2 Cubes Butter (softened)
Water (Up to 1/2 Cup)
 
Preheat oven to 425 degrees.
Spray Pie pan with Pam.
Mix dry ingredients, cut in butter, add water a little at a time until it holds together. Divide in two, press into pie pan. Bake for 10-15 minutes.
 
Lemon Custard,
1 1/2 Cups Sugar
1/3 cup cornstarch
1 1/2 Cups Water
4 egg yolks (lightly beaten)
3 TBSP Butter
1/4 cup Lemon Juice
1 1/3 TBSP Grated Lemon Peal
 
Get every thing prepared. Place Sugar and cornstarch in a sauce pan. mix together, add water. Turn Heat to medium high. Stir until thickened and boiling, Boil for 1 minute. Stir some of sauce into egg yolks then add egg yolks to sauce. Stir and cook for 1 minute. Add Lemon Juice, peal and butter. Stir in and stir until well mixed. Pour into pie shell.
 
Meringue
4 Egg Whites
1/4 tsp Cream of Tartar
6 Tbsps Sugar
1/2 tsp flavoring (If Desired)
 
Preheat oven to 400 degrees.
 
Place egg whites and cream of tartar to mixing bowl and beat until frothy. Add sugar slowly and beat untill stiff and glossy. Spoon onto lemon custard, spread, making sure all edges are sealed. Add flavoring. Bake 8-10 minutes until light, golden brown. Cool.
 
Adapted form an old 1950”s Betty Crocker Recipe

Edited by: 1GRNTHMB at: 6/30/2009 (15:56)
Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
SUPERDUPER26's Photo SUPERDUPER26 Posts: 1,553
6/29/09 1:32 P

My SparkPage
Send Private Message
Reply
I've used everything from Bob's Redmill GF baking mix to straight rice flour and I think I used oatmeal once too. Its only 1T so it doesn't seem to matter much....


 current weight: 181.0 
 
181
175.5
170
164.5
159
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
6/27/09 1:44 P

My SparkPage
Send Private Message
Reply
Thank you. What do you use for the "Flour"?

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
SUPERDUPER26's Photo SUPERDUPER26 Posts: 1,553
6/26/09 2:31 P

My SparkPage
Send Private Message
Reply
Here are 2 of my favorites, Carrot Souffle and Chocolate Bean Cupcakes (I have more on Sparkrecipes, but these are the best 2 I think right now).

Carrot Souffle (makes 2 BIG servings):
4-5 medium carrots
1 egg
2 T brown sugar
1 T "flour"
2 tsp baking soda

Clean and peel carrots- boil in pot of boiling water until soft
Pulverize carrots in food processor until smooth
Add egg, brown sugar, "flour", and baking soda.
Mix well.
Pour into small baking dish, (I use a 6inch baby casserole dish), or greased muffin tins (makes 6-8 muffins filled 3/4 full).
Bake casserole at 350*F for 30-40 minutes or until top looks a little bit dry and middle is set. Bake muffins for 20-30 minutes.

~~~~~~~~~~~~

Chocolate Bean Cupcakes (makes 2 dozen):
1 cup dry black beans, soaked overnight
1/2 cup unsweetened applesauce
1 banana (overripe is best)
1/2 cup brown sugar
2 eggs
1/3 cup white sugar
3/4 cup unsweetened cocoa
1 T vanilla
2 tsp baking soda

Puree soaked beans in blender or food processor until smooth, add applesauce if mixture gets too thick to mix.
Mix in banana, eggs and sugar (and applesauce if you haven't already).
Add cocoa, soda and vanilla, mix well.

Pour into greased or papered muffin tins.
Bake at 350 for 20 min.


***WARNING: The batter will taste terrible and smell funny, but that's okay. I promise these magically transform into totally tasty cupcakes while they bake, just give them a chance!

 current weight: 181.0 
 
181
175.5
170
164.5
159
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
6/25/09 5:55 P

My SparkPage
Send Private Message
Reply
I have started this so we can share our gluten free recipes with each other. Bon Appetit.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
248
235.75
223.5
211.25
199
Page: 3 of (3)   « First Page   ‹ Previous Page 1 2 3

Report Innappropriate Post

Other Gluten-Free and Healthy General Team Discussion Forum Posts

Topics: Last Post:
Question about almond flour 9/26/2013 1:21:46 PM
New to GF 11/30/2013 6:14:00 PM
Shopping for gluten free 9/15/2014 10:24:56 PM
FDA finally made the decision 8/31/2013 1:08:29 AM
Giving up...TMI 11/15/2013 2:34:30 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x12470x26578921

Review our Community Guidelines