Comments for Gluten-Free on a Shoestring

Comment on Bruschetta by Gluten Free on a Shoestring on Facebook

Gluten Free on a Shoestring on Facebook — Sun, 05 Feb 2012 02:05:23 +0000

Hugs & Cookies, there is a link at the top of one recipe directing you to the other. It should be pretty clear from that

Comment on … & White Chocolate Frosting by Nicole

Nicole — Sun, 05 Feb 2012 01:45:04 +0000

I love it, Kristi! It feels so good when you have that sort of success – where everyone agrees that it’s just plain good. Not “good for gluten-free.” Just … good. Full stop.
Anneke asked a question on the Community site about basic guidelines for freezing and storing breads, etc. a few weeks back. Scroll down for my answer – I think it covered all the bases.
Bread machines are completely unnecessary. Some readers swear by them, and that’s great that they find them useful. For me, the whole existence of a huge machine to make bread suggests that you need one to make bread, since it’s otherwise unattainable. I don’t like that suggestion – and I don’t want to store the thing.
Brian loves those white chocolate cupcakes. Enjoy, my friend!
xoxo Nik

Comment on … & White Chocolate Frosting by Kristi

Kristi — Sun, 05 Feb 2012 01:30:53 +0000

Hi Nikki, guess what? Russ walked in the door and tasted the bread and said “wow, this is good bread”. So no more frozen bread for us. I am going to search your site for storing, etc. I used the microwave to rise the bread (like you described in the book) and it worked great.

Yes, I want to get the USA pan and cookie sheet too. I also want to get a French Bread tin.

Thanks so much. OH! My neighbor, who has Celiac, came over and loved the bread. She couldn’t believe I made it without a bread machine and our gluten eating neighbor said it was yummy too!

Maybe cupcakes are next. They sure look amazing.

Comment on Bruschetta by Katherine Kelley on Facebook

Katherine Kelley on Facebook — Sun, 05 Feb 2012 01:12:24 +0000

You really make me feel like this whole gluten free thing is manageable.

Comment on … & White Chocolate Frosting by Nicole

Nicole — Sun, 05 Feb 2012 00:29:19 +0000

Hi, Kristi,
I forgot how close in age Jonny and Mitch are! I’ll pass on the birthday wishes. He’s such a happy birthday boy. All smiles today.
I’m so glad you got an oven thermometer! It really makes a huge difference, especially when it comes to yeast bread. Most ovens are off by at least 25 degrees, and some as much as 50 or 75 degrees!
Making yeast bread can be kind of crazy-making in the beginning, but it goes away and becomes second-nature. You start to know what to look for, what it should smell like and feel like at different stages. I’m not sure what size loaf pan you’re using, but you might want to consider one of these USA Pans loaf pans, since they’re a bit more snug, which helps gluten-free breads rise nicely.
Sounds like you’re off to a great start! And I bet the bread tastes like sweet success. :)
xoxo Nikki

Comment on Maple Blueberry Doughnuts with a Lemon Glaze by Nicole

Nicole — Sun, 05 Feb 2012 00:23:20 +0000

I haven’t made them dairy-free, Tellie, so I really don’t know. You’d have to experiment, maybe with soy yogurt.

Comment on … & White Chocolate Frosting by Kristi

Kristi — Sun, 05 Feb 2012 00:03:14 +0000

PS: it came out great but next time I will let it rise a bit more. For my first time I give it a B+ and I give the recipe an A+. Taste’s great!

Comment on … & White Chocolate Frosting by Kristi

Kristi — Sat, 04 Feb 2012 23:34:26 +0000

Happy Birthday Jonny! Wow 8 years huh? Mitch turns 8 on March 1st. They are so close in age. Please give him a squeeze from the crazy lady on the “other coast”.

So guess what Nik? My house smells heavenly. I am baking White Sandwich Bread from your book (now Jordan’s. She made it quite clear that it is hers and not mine and I must ask to borrow it).

Anyway, I was not getting good results with some of my other baking attempts because my oven was 25 degrees off. Wow. So I listened to you yell at me in the White Sandwich Bread recipe on page 105 to go get an oven thermometer. Really? You gotta yell? Ok, you were right.

I can’t wait to try it. It rose so nicely in the microwave just like you said it would. Ahhhhhhh. Russ said it smells nice…hope it tastes as good!

However, I screwed up and cooked it at 400 instead of 375. This is a result of multi-tasking and being nervous about baking. ARGH. It looks so good though so hopefully I won’t have wrecked it. If I did, I am going to promptly make another loaf before Russ gets home! ;-)

More later.

XO Kristi

Comment on Maple Blueberry Doughnuts with a Lemon Glaze by Tellie

Tellie — Sat, 04 Feb 2012 23:06:47 +0000

No dairy for me…any recommendations for the yogurt?

Comment on … & White Chocolate Frosting by Nicole

Nicole — Sat, 04 Feb 2012 16:26:50 +0000

Hi, Kimberly,
I don’t post any nutrition information, as this is not a diet-focused site. Feel free to browse the Resources page here for some direction on that.
xoxo Nicole