Comments on: Understanding & Choosing Gluten Free Flours, Part 1: Density http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/ Fabulous Food Made Healthier - gluten-free and refined sugar-free Sat, 11 Feb 2012 15:00:14 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: AmyK http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/#comment-16665 AmyK Sat, 09 Apr 2011 00:14:59 +0000 http://newsite.simplysugarandglutenfree.com/?p=2671#comment-16665 Hi Amy, I just came across you site and am very excited. My daughter has celiac disease and eating gluten free for the last 3 years. Although I cook GF pretty well, I have not had much success with baking breads and would have loved to have been part of your gf baking class. Will you be doing any again soon and online? Or do you know of any in the Southern California area? My daughter is considering this as a career and she and I would love to get more experience baking. Hi Amy, I just came across you site and am very excited. My daughter has celiac disease and eating gluten free for the last 3 years. Although I cook GF pretty well, I have not had much success with baking breads and would have loved to have been part of your gf baking class. Will you be doing any again soon and online? Or do you know of any in the Southern California area? My daughter is considering this as a career and she and I would love to get more experience baking.

]]> By: Tonya Weathers http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/#comment-14974 Tonya Weathers Mon, 07 Feb 2011 03:20:17 +0000 http://newsite.simplysugarandglutenfree.com/?p=2671#comment-14974 I was cleaning off my counter and was about to throw away Plano Profile Magazine and happened to puruse thru quickly and happened upon your article - The Sweet Secret. I don't want to sound weird, but I feel like you and I are destined to be friends! A year ago I started a journey after seeing a chiropractor. She told my husband and myself to stop eating sugar and gluten. It has been a challenging year to try and figure out how to adjust recipes and find solutions that taste good that my two teenagers will actually eat, too. I am sooooo excited to try your recipes!!!!!! Do you still have any spots left for your baking class tomorrow night at Plano Rec Ctr? I hope so!! I will contact the phone numbers to get a login and try to register. I feel like this is a turning point in our life and what I've been looking for to help me figure out how to be successful with gluten-free/sugar-free eating. I'm on a cloud!!! I was cleaning off my counter and was about to throw away Plano Profile Magazine and happened to puruse thru quickly and happened upon your article – The Sweet Secret. I don’t want to sound weird, but I feel like you and I are destined to be friends! A year ago I started a journey after seeing a chiropractor. She told my husband and myself to stop eating sugar and gluten. It has been a challenging year to try and figure out how to adjust recipes and find solutions that taste good that my two teenagers will actually eat, too. I am sooooo excited to try your recipes!!!!!! Do you still have any spots left for your baking class tomorrow night at Plano Rec Ctr? I hope so!! I will contact the phone numbers to get a login and try to register. I feel like this is a turning point in our life and what I’ve been looking for to help me figure out how to be successful with gluten-free/sugar-free eating. I’m on a cloud!!!

]]> By: Chris http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/#comment-10916 Chris Thu, 11 Nov 2010 01:40:26 +0000 http://newsite.simplysugarandglutenfree.com/?p=2671#comment-10916 <a href="#comment-3650">@Amy</a>, I don't find a website for MyPyramid.org, but there is one for MyPyramid.gov, is that what you meant? However, I went to MyPyramid.gov, and their database did not have either sorghum or millet. I did, however, find nutritiondata.self.com, which had sorghum, millet, teff, rice flours, and quinoa. It has nutritional content, protein analyzation, and glycemic index. I think it would be interesting to put together a table comparing the different flours' nutritional properties and protein makeup. Also, the website food.com will let you enter and save recipes and gives you a nutrional analysis of the whole recipe. Keep up the good work! I am 9 months into the gluten free thing but still feeling like a novice. @Amy, I don’t find a website for MyPyramid.org, but there is one for MyPyramid.gov, is that what you meant? However, I went to MyPyramid.gov, and their database did not have either sorghum or millet. I did, however, find nutritiondata.self.com, which had sorghum, millet, teff, rice flours, and quinoa. It has nutritional content, protein analyzation, and glycemic index. I think it would be interesting to put together a table comparing the different flours’ nutritional properties and protein makeup.

Also, the website food.com will let you enter and save recipes and gives you a nutrional analysis of the whole recipe.

Keep up the good work! I am 9 months into the gluten free thing but still feeling like a novice.

]]> By: Kristine G http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/#comment-9855 Kristine G Wed, 06 Oct 2010 16:21:30 +0000 http://newsite.simplysugarandglutenfree.com/?p=2671#comment-9855 <a href="#comment-3652">@Kestlyn</a>, I know this is an old post but just wondering if you've figured out how to get your bread to rise? Last week I made the same loaf as you (before reading your post) using millet instead of sorghum. I let it "rise" all day and the baked it. It tasted like sourdough bread and was delicious however it only rose about 2 inches like yours. It was more like a deep dish pizza crust :) @Kestlyn,

I know this is an old post but just wondering if you’ve figured out how to get your bread to rise? Last week I made the same loaf as you (before reading your post) using millet instead of sorghum. I let it “rise” all day and the baked it. It tasted like sourdough bread and was delicious however it only rose about 2 inches like yours. It was more like a deep dish pizza crust :)

]]> By: Amy http://simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/#comment-9840 Amy Wed, 06 Oct 2010 15:15:27 +0000 http://newsite.simplysugarandglutenfree.com/?p=2671#comment-9840 <a href="#comment-9833">@Kristine G</a>, That's part of the learning process...you'll be amazed at how much you start to intuitively know about gluten-free flours after all that experimenting. Have fun! @Kristine G, That’s part of the learning process…you’ll be amazed at how much you start to intuitively know about gluten-free flours after all that experimenting. Have fun!

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