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cellery

Poll: What's Your Choice of the Chains?

I am shocked at Pizza Hut's popularity. I honestly cannot stand the sweetness of their pizza base..

What Do You Grab for a Midnight Snack?

Gluten-Free Tuesday: One Bowl Chocolate Cake

Hey quick question (or two).
Instead of using the mixture of cornstarch & rice flours, would it be okay to just use a regular gluten free flour? You know the kind that's a bunch of different GF flours mixed together and sold as 'basic GF flour'?

Also, is cornstarch the same as corn flour....?
(I'm Irish - Constantly baffled by the American terms on this site =P)

Shamrock Shake Returns to Select McDonald's, But Disappoints This Year

Do people think that green is a really appetising colour or something?
I'm starting to see the inevitable green ketchup, green cake, green soup (no, not pea soup - soup with green dye in it), and I'm pretty sure I saw green spaghetti hoops too.
Ewwwwwwwwwwwwwwwwwwwwwwww.

Even worse, it's in Irish supermarkets I'm seeing this.
WHY?!

How Much Should You Tip on Pizza Delivery?

I live in the west of Ireland and we do NOT tip here... Is that bizarre, or do other places do the same?
I mean, we tip in restaurants etc. but never for a delivery pizza...

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

I'd really love it if you could post the GF bread recipe.
I'm not a celiac (technically) but I don't eat gluten, aside from the occasional bit of oats..
Gluten seems to give me allergies identical to hayfever, so it was really surprising that my "hayfever" went away within a week of cutting gluten out of my diet.

All the bought GF breads I've tried have been dire. They have no substance whatsoever, and I have yet to find a tasty GF bread recipe that WORKS.

Pleeeeeease post it =P

Your Favorite Grilled Cheese Sandwich

I looove using a mixture of ketchup and bbq with honey sauce, under a good layering of goats cheese, with fresh chorizo, and chopped onion.

Utter. Heaven.

Gluten Free Cake Substitution?

I don't know which country you live in, but here in Ireland we have Odlums' Tritamyl flour, which is absolutely perfect.
There's a variety of plain gluten free flours out there which work the same as normal flour (but be sure to sieve it well, as it can be a bit lumpy...)

I do all my baking gluten free, and find it's not much different as using regular products. Execpt maybe slightly more expensive..

NB: Check the ingredients list on the white chocolae you're using to make sure it's gluten free.

Gluten Free flours: oh my god, there's SO many!

Okay, so both I, and my mom are gluten intolerant, and I was recently looking at gluten free recipes online and noticed that nearly all of them use about 3 different types of flour combined, most of which I had never heard of..

I always just substitute the regular flour in recipes for Tritamyl Flour (made by Odlums, but I'm not sure what the equivalent would be in different countries) which just an all purpose gluten free flour, and all of my foods come out fine (and don't taste "gluten free"... YAY!) but is using a mixture of flours more effective, or just more expensive?

discuss =P

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