Buckwheat Queen Recipe Reviews (Pg. 1) - Allrecipes.com (18629506)

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Buckwheat Queen

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Vegetable and Tofu Stir-fry

Reviewed: Sep. 18, 2014
Great stuff! Used Tamari instead of soy for a gf version. Method is spot on. Thanks for sharing.
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Manella's potato béchamel bake (Creamy Scalloped Potatoes)

Reviewed: Aug. 29, 2014
Manella gave me this recipe on the buzz once. I used my GF béchamel which uses oil, GF flour and cow's milk. I cheated and pre-cooked the potatoes in the slow cooker (until half done) then followed the instructions. Man were these good. Thanks Manella!
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Alla Checca

Reviewed: Aug. 29, 2014
Classic. Can't go wrong. Thanks for sharing.
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Boiled Water

Reviewed: Aug. 28, 2014
This was a big hit at my pot luck. Everyone raved on about it. I followed advice of other reviewers and added the water to the cold pot and then put it on the heat source. I imagine this helped give it a better bubble because it did bubble quite a lot. Thanks Seth for sharing this recipe. I would never have thought of it on my own.
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Scratch Cream of Chicken and Wild Rice Soup

Reviewed: Aug. 23, 2014
Delicious and hearty! Thank you semigourmet for this recipe. It hits the spot. I had to use GF flour and no one even noticed. Simple and very concise directions. The taste was straight forward and not too seasoned. I don't know what chicken base is so I left it out. Definite keeper. Everyone enjoyed it even when reheated the next day. Thanks again.
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The Best Gluten Free Brownies Ever...Seriously

Reviewed: Aug. 18, 2014
I tried this recipe using 3/4 cup of GF flour blend - without any gums added - and enjoyed the brownies very much. I don't care for the use of xanthan gum and by reading the other reviews mentioning that the batter seemed "glob-like" or "sticky" felt this was because of the gum and chose to omit it altogether. I used an 8X8 square baking dish (approx. 2 inches high) and they cooked evenly throughout in approximately 30 minutes. The end product was crumbly. I imagine this was due to the lack of any binders. I will definitely use this recipe again. The taste is in fact delicious just like a traditional brownie. Perhaps the next time I'll use some arrowroot or sweet rice flour to help bind more. Thank you Lindsay for sharing this recipe.
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Gluten Free Pie Crust

Reviewed: Aug. 18, 2014
This worked perfectly. I did use cocoa flavoured GF crispy rice cereal instead of Chex and cocoa powder and sugar. It held up perfectly to my cheesecake. Thanks Johnnycakes for this great idea! UPDATE 18/09/2014. This recipe works with GF corn flakes too! I added 2 Tbsp of cocoa though. Thanks again Johnnycakes.
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Gluten-Free Boulangerie: Some Bread for the Table

Reviewed: Aug. 17, 2014
Never fail recipe for real crunchy artisan gluten free bread. I've tried this with many different alterations (arrowroot instead of sweet rice flour; milk powder instead of egg substitute; honey and molasses instead of sugar; sorghum for the garfava flour-it is a forgiving recipe that comes out wonderful and tasty every time.
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Gluten-Free Donuts

Reviewed: Aug. 15, 2014
Definitely a keeper recipe! If you are looking for a "feed that craving" donut this is for you! The fact that it is GF is simply a plus, but will satisfy anyone; celiac or not. The coconut flavour is not overpowering which is something I was concerned about. They are easy and fast to make. The ratios of flours and liquids are right on as are the instructions. I used a soup spoon to drop the batter in the oil and they held together perfectly. The first half of the batter I used as directed, then I added about 1 Tbsp of baking powder and that lightened them up even more. The original recipe yields a light and delicious donut. The addition of the baking powder rendered even more light and delicate giving it the stretch and airy texture you get with yeast donuts, the kind that simply melt in your mouth. I ended up with 15 donuts, each about 2.5 inches in diameter. Thank you Michelle2s for this fantastic recipe. No need to cry when passing by the donut shop anymore! :-)
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Brown Rice Flour Blend

Reviewed: Aug. 4, 2014
Works perfectly and leaves you to add any gums at a later time. Thanks for sharing.
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Quick and Easy Carrot and Chickpea Salad

Reviewed: Jul. 15, 2014
Perfect summer salad. I made this using dried chickpeas that I soaked overnight then boiled in a pressure cooker for 15 minutes instead of canned. It had a tex-mex taste to it, perhaps the cumin and parsley gave it that twang. :-) I tasted it immediately after mixing all the ingredients and then let it sit in the fridge for an hour before serving. It is definitely much more flavourful after melding. Its flavour is not overbearing in any way. I served this with a light quiche type savoury pie and it was a perfect compliment. I will serve it on a bed of spinach leaves the next time! Thank you Manella for sharing.
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Zucchini and Leek Savoury "Torta" - Gluten Free Version

Reviewed: Jul. 15, 2014
A very light and delicate savoury treat. I served this with Manella's chickpea and carrot salad and it was a perfect compliment.
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Cream of Brie Soup

Reviewed: Jul. 14, 2014
I've made this three times now. Each time I used vegetable stock out of preference and white rice flour due to health issues. I tried it with less cream the first time because I was afraid it would be heavy due to the amount of fat in the brie, but it turned out to be lighter than expected. The second and third time I used the whole amount as instructed and in fact, it was lighter than a usual "cream of vegetable" soup. The first time I used a popular industrial brand of brie and it was somewhat bland and somewhat bitter. In my next attempts I used a local, organic brand and found it much tastier and less bitter. The third time I added a large bunch of fresh spinach when sautéing the onions and celery and it is to die for! Thanks so much for sharing your recipe. I would never have thought of this on my own.
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Powdered Sugar

Reviewed: Jul. 13, 2014
This actually worked! Thanks, it saved me when making some buttercream frosting. I used potato starch for health issues. I blended 1 cup sugar plus 2 Tbsp potato starch at a time. Worked like a charm. Thanks for sharing.
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Greek Lentil Soup (Fakes)

Reviewed: Jul. 13, 2014
I made this in the slow cooker (2 hours on high) for my family and everyone loved it. I just threw threw soaked lentils and all the ingredients in the pot and turned it on. This is the traditional Italian way of making lentil soup. The vinegar at the end is the advice that you should heed. It doesn't actually change the flavour, just enhances. I used apple cider vinegar. We'll be using this recipe again. Thank you.
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Apple Crisp

Reviewed: Jul. 5, 2014
GLUTEN FREE VERSION: Very good apple crisp. I chose this recipe because it was one of the few that was oatmeal free. I made this with gluten free flour (1/4 cup sorghum flour, 1/4 cup white rice flour and 1/8 cup tapioca starch). The nuts made a great topping; both crunchy and flavourful. Thank you for sharing.
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GNOCCHI DI PATATE (Potatoe dumplings)

Reviewed: Jul. 2, 2014
Worked perfectly! I used baked potatoes. Mine was a mixture of sweet and regular potatoes (leftovers from crockpot baked potatoes made the day before) and believe it or not they came out wonderfully. I subbed GF flour for wheat flour. I also used rice semolina (course ground rice flour) for dusting. Tossed it with burro e salvia (sage and butter) for a light primo. Thank you for the recipe Manella. The proportions and method are perfect.
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Hot Pink Lemonade

Reviewed: Jul. 2, 2014
This is good. I made two batches. One batch was made as is and I liked it but thought it was too sweet. My kids on the other hand loved it-so it gets 5 stars. The kids also put it in the blender with some ice cubes. The second batch I used less sugar and left out the ice cubes to turn it into granita. I cooked the blueberries and then strained them before adding to the simple syrup. Thanks for the recipe Candice S.
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Gluten-Free All-Purpose Flour Mixture

Reviewed: Jul. 2, 2014
Tried and true! I use this for most everything all the time. I have also subbed superfine white rice flour in place of the brown and it works perfectly. I have a 5 litre jar with this ready in house always. I use this cup-for-cup in cakes, cookies and sweets. For crepes I take away two tablespoons adding buckwheat flour to the mix. For savoury and bread recipes that I am converting I typically use 3/4 cup of this mix to 1 cup regular wheat flour adding 1/3 cup of another flour (sorghum, millet, quinoa or similar) because it adds some flavour and nutrients. Thanks for sharing.
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Gluten-Free Flour Mix

Reviewed: Jul. 2, 2014
Sorry, I really wanted this to work out but it just didn't for me. I didn't add as much xanthan gum as listed; it seemed superfluous. I've tried many different alternative flours and combinations and this was by far the worst. I used this mix in many recipes that I had previously used white or brown rice flour based mixes and this one just didn't do what it says: replace wheat flour cup-for-cup. From breads to cakes; cupcakes and pancakes everything came out chewy, tough and gummy. With the last of the batch I made crepes and even those came out chewier than they should. The xanthan gum also lumps up in it. I had read that sweet rice flour is not to total more than 20 percent or so of any gluten free flour blend. This statement seems true. The xanthan gum simply makes it worse-gummy and rubbery. Sweet rice flour is already so glutinous (sticky) it should be enough to eliminate the need for other gluten replacers. Also, adding the salt and sugar makes need to then adjust the recipe your are working with. Thank you for posting though. I'm sorry it didn't work out for me.
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