eating with others

[Patricia]

Thanks, Brandy. I am afraid of trying egg whites. I have not had any since 2014 and don't want to rock the boat (it gets rocked easily!).

As for the coffee cake (Blueberry Boy Bait, link above): I have made it with rhubarb or with apples from our garden, it was delicious. I think you could really use any fruit you tolerate. It is always a crowd pleaser - not that we have seen any crowds the past two years....

Here is another dessert I came up with that we now often make if we have guests:
1 can of coconut milk/cream (carefully look at the ingredients, for some reason, a lot of coconut cans have "junk" in them, Target has a "safe" one)
1 bag of frozen mangoes
1 lemon, preferably organic: scrub it really well (to get any potential soy off of it), use the grated zest and the lemon juice
Mix it all together, puree it with a blender, and refrigerate it. You can serve it right away but I find it better after an hour or two. It is a very refreshing dessert. Surprisingly, it does not really taste like coconut. My husband wants to try it out with frozen raspberries next time, haven't done that yet.

Love,

Patricia

[sonja]

Hi Patricia,

That sounds interesting and something I can tolerate. Most food what was mentioned here I can't eat, because it has ingredients I can't tolerate, like sugar.
But 1 can and 1 bag??? I should appreciate it if you or anybody else can be so kind translate this to european measures: kilograms and/or liters.

Sonja

[Patricia]

Hi Sonja,

Good point!

One can of (unsweetened) coconut milk corresponds to 400 ml. One bag of frozen mango pieces weighs 340 g.
I honestly do not think it matters very much if it is a bit less or a bit more.

Enjoy!

Patricia, originally from Switzerland

[Marcia K]

Hi, Patricia. I purchased the cookbook that you referenced as you said it's one of your favorite cookbooks. Do you use the flour blend that is in the cookbook? I've only baked with almond flour because I wasn't sure how I would react to the other flours.

[Patricia]

Hi Marcia,
Yes, I use the basic gluten-free flour mix in the front of the book (brown rice flour, potato starch, and tapioca flour). I knew I was okay eating rice and potatoes, so the only thing I had to try was tapioca. This flour mix is used for most of the recipes. There is another flour mix in the back, called gluten-free bread flour mix with millet flour, sorghum flour, tapioca starch, and potato starch. I have used it to make the focaccia or pizza crust recipes.

I am completely fine eating a pizza made with this recipe if it is just on one day. But one time, my daughter and I loved it so much that we made the pizza again the next day, and that was too much. I know it was the crust and not the toppings because I only put mushrooms, black olives and fresh basil on it and I tolerate those. So now I only make a pizza once every few months. It is truly a special treat for me if I make it. And I just won't have it more often than that. And then I know I can enjoy it without negative consequences.

I seem to tolerate the basic gluten-free flour mix that is listed in the front of the book used for all the other baked goods a lot better. But if I have those baked goods day in, day out, that's not good either. I suspect it might be more the sugar than the flour mix.

I used to bake some recipes with almond flour and loved to have almond butter or cashew butter on rice cakes. Unfortunately, my body decided to add almonds and cashews to my nut allergies. So much for that. So I leave them away.

I tried out several of the cookie recipes before Christmas last year. I loved the cranberry chocolate chip biscotti. You would have never guessed that they don't contain gluten, dairy, eggs or soy.

I hope you will tolerate the basic gluten-free flour mix since most of the recipes are based on it. You could try swapping it for almond flour. I am not sure how it would affect some of the recipes. But I would think it would work with the boy bait or with the banana cake, another really delicious recipe.

Love,

Patricia

[Marcia K]

Good morning, Patricia. Thanks so much for your reply! I will try the flour blend and some of the recipes. I miss pizza, too! I'll have to try it the way you make it. Have a great weekend!

[Patricia]

Hi Marcia,

My daughters are all strictly GF, mostly DF and EF, and one is also strictly SF. They usually put tomato sauce on their pizza and sometimes even some kind of an artificial cheese. I know I would not do well with that artificial cheese (way too many weird ingredients) and I also strictly do not eat any tomatoes anymore. So yes, it's definitely a different pizza than one I would have eaten ten years ago, but I still love it! I usually drizzle it with a safe olive oil, add some oregano, salt, and pepper, and whatever toppings I can have. Mostly mushrooms, black olives, sometimes prosciutto, and after it is baked I top it with some fresh basil. I have also put seafood on it (octopus, canned tuna, shrimps, crab). It is a nice change from the usual

Have a great weekend, too!

Love,

Patricia

[brandy]

Hi Patricia,

Your frozen dessert looks yummy!

I love octopus! I never would have thought of putting shrimp and octopus on cheeseless pizza. That sounds great!

[sonja]

Hi Patricia,
I am sorry but I overlooked the mail, which warned me for a new reply.
Thank you very much for your answers concerning the measures.
Sonja