Hi all,
Now that winter is here, I'm trying to make myself soups for lunches. I have a crockpot soup recipie that I haven't made in a couple years, but it is basically a meatball soup. Of course the meatballs have breadcrumbs in them.
So I'm wondering if gf breadcrumbs would stand up or make the meatballs soggy if used in the soup. I could make the meatballs without bread crumbs, I suppose, but frankly, meatballs with bread crumbs taste better IMHO!
THoughts?
Katy
Food/Cooking Thoughts?
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kate_ce1995
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- Posts: 1321
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I'm sure you'd have to try it be sure, Katy.
I doubt I'd care for the gf breadcrumbs in the meatballs, but everybody's different. I just never found any gf substitute that satisfied me, except for one kind of cookies and I now I can't even remember their name or the brand. I'm kinda glad. They were "pricey".
Any chance you'd settle just for cooked ground beef. Guess not, now that I think about your comments. Wish I had a better suggestion for you.
Love, Shirley
I doubt I'd care for the gf breadcrumbs in the meatballs, but everybody's different. I just never found any gf substitute that satisfied me, except for one kind of cookies and I now I can't even remember their name or the brand. I'm kinda glad. They were "pricey".
Any chance you'd settle just for cooked ground beef. Guess not, now that I think about your comments. Wish I had a better suggestion for you.
Love, Shirley
When the eagles are silent, the parrots begin to jabber"
-- Winston Churchill
-- Winston Churchill
Katy,
If you can find any of Anna Saboski's, (Manna from Anna), bread, or bread mixes, I'll guarantee that you won't be able to tell the difference from wheat based bread, for most purposes. She has a GF version, and a GF, Corn-Free, Yeast-Free version. It's light, soft, moist, and has a great texture - unlike all other GF breads, (which are best used as doorstops). It's pricey, but it's worth it, if you like bread.
If you can't locate any, and want to try some, let me know, and I'll send you a package of mix. The only one I have is the GF, CF YF version. Like most members here on the GF diet, I've learned to live without bread, so I still have a few packages of mix in the freezer.
Tex
If you can find any of Anna Saboski's, (Manna from Anna), bread, or bread mixes, I'll guarantee that you won't be able to tell the difference from wheat based bread, for most purposes. She has a GF version, and a GF, Corn-Free, Yeast-Free version. It's light, soft, moist, and has a great texture - unlike all other GF breads, (which are best used as doorstops). It's pricey, but it's worth it, if you like bread.
If you can't locate any, and want to try some, let me know, and I'll send you a package of mix. The only one I have is the GF, CF YF version. Like most members here on the GF diet, I've learned to live without bread, so I still have a few packages of mix in the freezer.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
I've found that I really like the taste and texture of Food for Life's Raisin Pecan bread. It doesn't fall apart, and while it is on the heavier side, I like it for breakfast or a snack. Has the texture of a dense zucchini or banana bread - and it doesn't fall apart when you toast it! It's made from brown rice, which I find is always so much better than anything made with white rice (might as well call it bread crumbs instead of bread). It does have yeast, though, and I'm still trying to figure out if I can handle that or not. If you don't have a yeast allergy, this is a really good bread to keep on hand. I got it at my local Whole Foods store. (Pricey, but worth it for me.)