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All responses Most smiled responses
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Not yet, sorry! Still working on GF cake recipe development...
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Typically I shy away from packaged flour mixes, because I like to have control over which flavors I am using, and not every mix works best for every situation. That being said, I've had good luck using Bob's Red Mill All Purpose GF mix for pancakes/waffles and as a generic thickener for sauces, etc.
But as far as cake mixes, brownie mixes, bread mixes, etc., I prefer to use my own. For example, I love the flavors of buckwheat and amaranth, which are unlikely to show up in most packaged mixes, and I tend to vary the starch:flour ratio of my GF creations depending on what I am making. It may seem more intimidating trying to assess how to use the many different GF flours out there, but I feel that it gives one more freedom - and more tweaking ability to develop a successful recipe. -
In your tea? Wow that's awful! I highly recommend checking out celiac.org, they have a huge wealth of information of what is and isn't gluten free, as well as how to read labels for potential gluten contamination. Triumph Dining also has huge books listing gluten free products and restaurants, but it does cost $.
I would check out my friend Kimberly's site at http://www.glutenfreeislife.com/, she is constantly giving reviews and updates about gluten free products.
Another tip is to ask your grocery store's customer service. The major grocery store chains where I lived in the States all had pamphlets listing out everything gluten free in their stores, including some less obvious products like which deli meats were ok, etc. -
It all depends on the specific brand, as with any processed food one cannot make a blanket statement as to whether or not a type of product may or may not contain gluten. Different companies may have differing manufacturing processes. My best advice is to always check the labels, and when in doubt, contact the company and ask. Good luck!
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haha no. I do have an apron though. But that's because I make a lot of messes when I cook, I have a little bitty kitchen.
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Oh my gosh there are so many things I love here, I love the scenery, the food, all of the great character, but I would have to say my favorite is the people. Everyone that I have met has been the epitome of polite, welcoming and friendly. I love how no matter where we go or what we do we are greeted with friendly conversation, and everyone has been so incredibly patient with us and our attempts with the language. It has made a huge impression on us and really helped during our transition.
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Actually the rationale for the name was pretty simple - I'm Jenn, and it's the food I make, so it seemed fitting to call it my cuisine, especially since I end up changing recipes so much (or making them up entirely) that I often end up adding a bit of my own flair to my cooking.
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Jenn Cuisine
Jenn Cuisine’s Bio
*Mostly* gluten-free adventures
