Animal crackers are open because this was my first time getting those and had to inhale one asap. 10/10. My period started today too so Im gonna go ham later.
You can also place your rose at countyroadbakery.com (look for the CRB COOKIE CLUB page)
Over $5 per bag for a giant melted pretzel ball! It’s only 5.5oz, how can they possibly fuck this up so bad? Every bag is like this.
Dear Glutino product quality team, this is not acceptable.
So I live in the US, and was diagnosed with Celiac almost a month ago, and have been trying to stay GF. I just bought some Cheerios because the box is labeled gluten free, and was told they were safe; just to find out that it's actually not due to cross contamination. I only found out after my stomach started hurting and double checking online. Did some more research, and despite being told Rice Krispies would be safe, they also usually aren't. I've also seen people say that even GF labeled Kellog's stuff isn't trustworthy. If I can't trust GF labels, how can I know for sure what's safe? Instead of having to look at multiple websites to find a consensus, what's the best go to source I can trust to be accurate?
My baby's first birthday is coming up and I want to continue the tradition from my childhood of baking our birthday cakes. I'm a gluten eater but my spouse has celiac, so we have a GF kitchen. So if we're baking at home, it's gotta be gluten-free. I don't want to risk a from scratch recipe as my past GF baking attempts have not been super successful.
What's the best GF box cake mix out there? Preferable chocolate but definitely open to other flavors if something else is better.
gluten free cinnamon sugar donuts… this is my first time making donuts. they were very good!
It’s impossible to find so I want to spread the word in hopes that it gets more popular. It’s so good that even people with no dietary restrictions like it.
A fair bit more presentable than the last one I posted. Having a third item to separate the fried batter blobs and transfering the marinara into a clean ramekin after microwaving go a long way visually.
Not pictured, chick-fil-a sauce for the fries and pickles.
Curds and pickles were fried using the same method, dry dredge in Bob's 1-1, dipped in batter, dropped into oil.
Batter is like…
Half cup of Bob's 1-1
1/8 tsp baking soda
Montreal seasoning
Salt
3/4 of a can of soda water
1/4 cup of bread crumbs (I used kikkoman) added right before you start frying. You want the batter to be runny, and the bread crumbs will absorb batter the longer it sits.
The baking soda and soda water give you a crust that will not get soggy. It stays very crunchy and airy, zoom in on the cross section to get a good idea on texture. If you add too much baking soda it will taste bitter though. Bread crumbs add a second/different crunchy texture. It is nice but it would also be the first thing that I could cut from the recipe if I wanted to simplify it.
Cheese curds and pickles are slightly damp so they benefit from a dredge in flour before batter is applied. Dry sticks to wet and wet sticks to dry. Freezing your cheese curds for a half hour before frying helps a bit with melt out, but it won't replace proper temperature control and not overcrowding the oil.
Draining on paper towels for like 30-60 seconds then transferring to a wire rack in a warm oven helps cuts down on oil in the final product and keeps your fried foods fresh while cooking in batches.
Lots of room to improve. I feel like the texture was really nice, closer to real bread. I am so sick of the bread I buy from supermarkets.
I actually made my sourdough starter using a blend of Ragi flour. It took me about two weeks to grow the starter to where I was happy, but was basically just water and flour in a jar with some time.
Just got these from Whole Foods on a whim and they’re SO GOOD! They’re expensive and smaller than a regular Ritz cracker but they’re nice and buttery and crispy. Great to pair with cheese.
I noticed the packaging had changed and was immediately suspicious. How rude!
So I have had Tates before but wow it’s been awhile and I’ve found a whole new love for these. I’m going to try their snicker doodle (they call it something different) and lemon and I’ll report back. They also had several glutino products which was nice. Much better options than my local superstore.
Now on to the ones I hadn’t had yet:
This pizza is the best I’ve had yet in Toronto. I like Oggi a lot but I find the crust to be tough and it can hurt the roof of my mouth. Yes you pay the gluten tax but it was fantastic.
This toppits fish was also very very good. Flaky fish, a little dry, but pair it with a sauce of your choice and that’ll solve that. It is also certainly not exempt from the gluten tax by any means.
I’ll also report back on this spinach ricotta pasta from pietros once I try it. Even if it is good, oh my is it expensive. I was just craving things I haven’t been able to have in awhile.
Next time I’m there I’ll be trying out some of the desserts they have as well.
I’ll be going broke, but hey, they call it gluten tax for a reason! I’d love if anybody else in the GTA know about any gems! Take care for now beautiful people!
Hi, I found a recipe I want to try online but it needs a can of Salsa Verde. Can you tell me what you use or know to be safe? I am currently unable to make my own Salsa Verde and need suggestions, please!
Er mer gerd this was amazing. Do yourselves a favor and make this. Not pictured was a scoop of vanilla ice-cream that I had with it, also strongly recommended.