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GF bread that actually tastes like...bread!
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draperygoddess
- Rockhopper Penguin
- Posts: 558
- Joined: Mon Aug 29, 2011 6:49 am
- Location: Tennessee
Yes, I agree--my MIL is the BEST. A keeper, for sure (as is her son!).
There is one other family member with a gluten intolerance (my 11-year-old niece), but she has always been a picky eater and probably wouldn't eat the stuff with gluten in it, anyway. I had to remind my MIL that I'm not a big fan of dressing or gravy, so there's no need to do those differently. About the only thing I'll really miss is my SIL's broccoli casserole, which is to die for. I volunteered to make the sweet potatoes, since I can substitute the coconut milk and rice flour much more easily than she can go buy all those ingredients that she'll never use again.
Lesley, I'm sorry to say both recipes have cornmeal in them, but I will keep looking! (My husband is, among other things, a classically trained chef and is pretty good at scouting recipes for me.) For those who can manage, I'll post on another thread.
There is one other family member with a gluten intolerance (my 11-year-old niece), but she has always been a picky eater and probably wouldn't eat the stuff with gluten in it, anyway. I had to remind my MIL that I'm not a big fan of dressing or gravy, so there's no need to do those differently. About the only thing I'll really miss is my SIL's broccoli casserole, which is to die for. I volunteered to make the sweet potatoes, since I can substitute the coconut milk and rice flour much more easily than she can go buy all those ingredients that she'll never use again.
Lesley, I'm sorry to say both recipes have cornmeal in them, but I will keep looking! (My husband is, among other things, a classically trained chef and is pretty good at scouting recipes for me.) For those who can manage, I'll post on another thread.
Cynthia
"Can we fix it? YES WE CAN!" -Bob the Builder
"Can we fix it? YES WE CAN!" -Bob the Builder
I would love any ideas for anything I can eat, given the sensitivities I tested for. I seem to have a very broad range of them and very few foods I can actually eat.
I had a little training in the kitchen in a Cordon Bleu course I took 40 odd years ago, where I learned the basics of French cooking. And I learned a whole lot more by cooking for friends and family.
I seem to be a real challenge for any chef.
I had a little training in the kitchen in a Cordon Bleu course I took 40 odd years ago, where I learned the basics of French cooking. And I learned a whole lot more by cooking for friends and family.
I seem to be a real challenge for any chef.