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10-13-2006, 08:51 AM | #1 | ||
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Kind regards, KimS formerly pakisa 100 at BT 01/02/2002 Even Small Amounts of Gluten Cause Relapse in Children With Celiac Disease (Docguide.com) 12/20/2002 The symptomatic and histologic response to a gf diet with borderline enteropathy (Docguide.com) |
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10-13-2006, 06:27 PM | #2 | ||
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http://etext.library.adelaide.edu.au...chapter35.html
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Kind regards, KimS formerly pakisa 100 at BT 01/02/2002 Even Small Amounts of Gluten Cause Relapse in Children With Celiac Disease (Docguide.com) 12/20/2002 The symptomatic and histologic response to a gf diet with borderline enteropathy (Docguide.com) |
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11-18-2006, 04:10 PM | #3 | |||
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Powdered sugar has cornstarch in it. If you are like me and can't have corn, you can make your own powdered sugar for frostings in a coffee grinder. I use a Cuisinart mini-chopper/grinder with the sharp blade side down. This is a great inexpensive little kitchen gadget that is useful for mincing fresh herbs and onions, or powdering dried herbs, or grinding rice for cream of rice, etc.
Put sugar in grinder in small amounts, about 1/4 cup at a time. Grind until it becomes powdered. You will end up with more than what you started with. The cornstarch used in commercial powdered sugar is to keep it flowing or to keep it from lumping. How it works is that the powdered sugar absorbs moisture from the air and clumps. Your homemade powdered sugar will not be as fine as commercial powdered sugar, so you probably won't need something to substitute for the cornstarch unless you are worried about it clumping if you store it. In that case, I've read you can add 1 Tbsp of arrowroot or potato starch to 1 cup of homemade powdered sugar. Claire
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Two identical copies of DQ1; HLA-DQB1*0501, 0501 Last edited by diamondheart; 11-18-2006 at 05:33 PM. |
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03-09-2007, 01:25 PM | #4 | |||
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This is yummy!! Soft, springy, moist...I used coconut milk for the milk and made cupcakes. I frosted a couple of them, but found I liked them better without the frosting.
I couldn't taste any coconut flavor, or the mayonnaise, either. Next time I think I might use lemon extract instead of the vanilla. This was submitted by Amy at http://allrecipes.com/Recipe/Gluten-...ke/Detail.aspx Quote:
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03-15-2007, 09:52 AM | #5 | |||
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I just made a delicious chocolate cake. The original recipe called for shortening. I used 1/2 olive oil and 1/2 coconut milk instead (in the same quantity called for for the shortening). It worked beautifully. We have a lovely light and fluffy chocolate cake
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. A day to day lunch pictorial |
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03-15-2007, 11:55 AM | #6 | ||
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You post you made a delicious chocolate cake and don't post the recipe or link. How could you?
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Michelle gluten intolerant, dairy (whey) and pork allergic, B12 deficiency diagnosed 10/06 mom to Beth . and Samantha . , both gluten and dairy intolerant |
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03-16-2007, 04:23 PM | #7 | |||
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LOL, I just wing it anymore, so I couldn't tell you a recipe. I just add a bit of this and a bit of that and I have made it to that point where I can bake beautiful Gluten free, dairy free, sugar free desserts without even needing a recipe! It's a beautiful thing
I will pay attention next time and write it down. I just made up a cookie recipe today that is sinful! mmm....
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. A day to day lunch pictorial |
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