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Wonderful Gluten Free White Bread

Reviewed: Apr. 18, 2013
This was wonderful! We have only been GF for 3 weeks, but REALLY missed bread the most. We found it a little salty, but our taste buds have not really adjusted to more healthy, lower suger options yet. Next loaf, I am going to cut the salt to 1/2 tsp, and add 1 more Tbsp of sugar to the dry ingredients. (not the yeast water) for maybe a little sweeter taste. I got lucky and found this recipe after only two other disastrous ones that went to the 4 doggies. Thank you!
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7 users found this review helpful

Delicious Gluten-Free Pancakes

Reviewed: Apr. 15, 2013
This was a great recipe to start with. Didn't have tapioca so just made it without. I used 2 Tbsp of real sugar, instead of a packet, as we can have that. I cut the oil to 1 Tbsp. 2 cups seemed like a lot of liquid, so I made 1 cup "buttermilk" by splashing about a Tbsp of vinegar in a measuring cup and filling it the rest of the way with milk. Sit for a minute or so, and is nearly indistinguishable from buttermilk. I mixed all dry ingredients and then added oil, beaten eggs, and buttermilk. I then began to mix, adding from a cup of water as needed. I only used approx 1/2 of a cup, for a total of 1 1/2 c of liguid besides oil and egg. Read the post about not getting done in the middle, so cooked it long and low on 2 on the stove (with blueberries) and just flipped once. Only me and my son are GF, and I didn't tell my hubby or daughter these were GF. They both thought we had lost our minds and were eating regular pancakes. The only comment was that they were a little more "spongey" than regular ones, but this was considered a good thing by all.
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2 users found this review helpful

Slow Cooker Sloppy Swiss Steak

Reviewed: Jun. 21, 2012
I, too, skipped the browning part. I didn't have Sloppy Joe sauce, so I used a small can of tomato sauce and an equal amount of BBQ sauce. Added a squirt of Tabasco and some soy sauce. I used a frozen bag of carrot medallions, and both the steak and carrots were frozen when I started the Crockpot. Came home to a yummy dish we served over rice!
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5 users found this review helpful

The Perfect Chocolate Chip Cookie

Reviewed: Nov. 24, 2010
These cookies were hard and crumbly (surprising!) and as I was looking for a moist, slightly chewy cookie, we were VERY disappointed The oil could be tasted and gave them a heavy, almost slightly fishy aftertaste. Also, there were almost NO chocolate chips in them. I added almost another cup to the dough after the first bach, so that there was more than about one-two cc per cookie. We have experimented with many different recipes, and my daughter did an experiment for her science fair, and most people (74%) prefer the taste of cc cookies with shortening. That is what I will be using from now on. DO NOT waste your time or ingredients with this one.
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1 user found this review helpful

 
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