Comments on: A Well Stocked Pantry is a Celiac’s Best Friend http://switch2glutenfree.com/gf-recipes/a-well-stocked-pantry-is-a-celiac%e2%80%99s-best-friend%e2%80%a6/ Life when switching to Gluten Free Mon, 06 Sep 2010 15:17:33 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Margaret Greene http://switch2glutenfree.com/gf-recipes/a-well-stocked-pantry-is-a-celiac%e2%80%99s-best-friend%e2%80%a6/comment-page-1/#comment-229 Margaret Greene Mon, 09 Mar 2009 09:27:29 +0000 http://switch2glutenfree.com/?p=266#comment-229 Soy sauce: try Tamari Japanese soy sauce. Another staple: Marigold Swiss Bouillon - vegetarian and gluten free. I am not sure if you can get in in the USA ( I live in England) Soy sauce: try Tamari Japanese soy sauce.

Another staple: Marigold Swiss Bouillon – vegetarian and gluten free. I am not sure if you can get in in the USA ( I live in England)

]]> By: seamaiden http://switch2glutenfree.com/gf-recipes/a-well-stocked-pantry-is-a-celiac%e2%80%99s-best-friend%e2%80%a6/comment-page-1/#comment-83 seamaiden Sun, 01 Feb 2009 20:04:23 +0000 http://switch2glutenfree.com/?p=266#comment-83 Yeah, La Choy is gluten-free and cheap but I won't use it in recipes where the flavor comes through... the flavor is terrible. It is widely available though. Any health food store (Esp. Whole Foods) should carry San-J, which costs more but is much better. Make sure you get their wheat-free variety. I prefer the low-sodium as tamari is quite salty. You can also use Bragg's liquid aminos although they give a very healthy-hippie flavor to the dish. Also, for going out for sushi, Kari Out (www.kariout.com) has individual packets of wheat and gluten-free soy sauce. Hope this helps. -Sea Yeah, La Choy is gluten-free and cheap but I won’t use it in recipes where the flavor comes through… the flavor is terrible. It is widely available though. Any health food store (Esp. Whole Foods) should carry San-J, which costs more but is much better. Make sure you get their wheat-free variety. I prefer the low-sodium as tamari is quite salty. You can also use Bragg’s liquid aminos although they give a very healthy-hippie flavor to the dish. Also, for going out for sushi, Kari Out (www.kariout.com) has individual packets of wheat and gluten-free soy sauce.

Hope this helps.

-Sea

]]> By: Patti Anastasia http://switch2glutenfree.com/gf-recipes/a-well-stocked-pantry-is-a-celiac%e2%80%99s-best-friend%e2%80%a6/comment-page-1/#comment-81 Patti Anastasia Sat, 31 Jan 2009 20:49:55 +0000 http://switch2glutenfree.com/?p=266#comment-81 San-J Wheat Free Tamari is gluten-free and delicious. It comes in regular and reduced-sodium versions. It's worth finding. If your grocery store doesn't carry it, ask them to. San-J Wheat Free Tamari is gluten-free and delicious. It comes in regular and reduced-sodium versions. It’s worth finding. If your grocery store doesn’t carry it, ask them to.

]]> By: Ajasgarden http://switch2glutenfree.com/gf-recipes/a-well-stocked-pantry-is-a-celiac%e2%80%99s-best-friend%e2%80%a6/comment-page-1/#comment-79 Ajasgarden Sat, 31 Jan 2009 00:50:48 +0000 http://switch2glutenfree.com/?p=266#comment-79 Matt, I'm the same way, I just use regular, whole bean soy sauce, not worrying about the wheat, since I use it in such small amounts. Pay a fortune for Kikkoman Organic. So tasty!! The Pamela's AP Mix you can buy both online and in the store is really good. I usually use Bette Hagman's basic mix: 6 cups white rice flour 2 cups potato starch 1 cup tapioca starch It tastes just like white AP flour and works 1-1 in regular recipes with a little guar gum. I haven't worked too much with sorghum flour, but have heard it's great! Thanks for the tips! I'll check out that book, too! -Lindsay Matt,
I’m the same way, I just use regular, whole bean soy sauce, not worrying about the wheat, since I use it in such small amounts. Pay a fortune for Kikkoman Organic. So tasty!!
The Pamela’s AP Mix you can buy both online and in the store is really good. I usually use Bette Hagman’s basic mix:
6 cups white rice flour
2 cups potato starch
1 cup tapioca starch
It tastes just like white AP flour and works 1-1 in regular recipes with a little guar gum.
I haven’t worked too much with sorghum flour, but have heard it’s great!
Thanks for the tips! I’ll check out that book, too!
-Lindsay

]]> By: Matt http://switch2glutenfree.com/gf-recipes/a-well-stocked-pantry-is-a-celiac%e2%80%99s-best-friend%e2%80%a6/comment-page-1/#comment-78 Matt Fri, 30 Jan 2009 22:52:49 +0000 http://switch2glutenfree.com/?p=266#comment-78 good base, i use lachoy soy sauce and its alright, doesnt have the bite of some other ones but im ok with it for flour, theres a book "1000 gluten free recipes" by fenster, and there is a good GF flour mix that is based off of sorghum and it comes out well, just have to find the sorghum (1.5 c sorghum, 1.5 c potato or corn starch, 1 cup tapioca flour). im not sure how it works if you just substitute it in (probably wouldnt work exactly right) but in the recipes in the book it works wonderfuly. also "beth's all purpose flour" from gluten free pantry works great as a direct substitution but its a little expensive (my moms great MM cookies never came out well with the other mixes we try and they came out taste wise perfect with this and the texture was fine, just flattened out more when cooking and got crumbly in a few days but o well) -matt good base,

i use lachoy soy sauce and its alright, doesnt have the bite of some other ones but im ok with it

for flour, theres a book “1000 gluten free recipes” by fenster, and there is a good GF flour mix that is based off of sorghum and it comes out well, just have to find the sorghum (1.5 c sorghum, 1.5 c potato or corn starch, 1 cup tapioca flour). im not sure how it works if you just substitute it in (probably wouldnt work exactly right) but in the recipes in the book it works wonderfuly.

also “beth’s all purpose flour” from gluten free pantry works great as a direct substitution but its a little expensive (my moms great MM cookies never came out well with the other mixes we try and they came out taste wise perfect with this and the texture was fine, just flattened out more when cooking and got crumbly in a few days but o well)

-matt

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