mango sorbet in a hurry - recipe

[Laura]

Well, I was about to make full blown mango ice cream, but my blender
broke in step one, which meant I had about 1.5 cups of mango chunks to
do something with!

I had my mango chunks, partially frozen (if you buy a bag of frozen
mango chunks, you can put it in the fridge for about 2 hours to thaw
it slightly).

I added 1 tablespoon of coconut milk

1 tablespoon honey

Then I blended it with my wand blender (I would have used the regular
blender if I hadn't just broke it!)

It turned into a beautiful creamy smooth sorbet that was HIGH on mango
flavor and LOW on sugar! The girls loved it and we three split the
1.5 cups - three ways.

I highly recommend this with any frozen fruit of your choice. It's
quick, easy, and healthier than most frozen treats! Do not use frozen
fruit that has been pre-sweetened, however.
-
Laura

[Georg & Linda Valla]

Great idea, Laura. I'm going to try it. I love mango.

[Bob and Christi]

To my smart friends,

I'm getting frustrated with the bread situation. I feel like I don't give
my kids too many options, especially for lunches. I already shop at 4
different stores, and my Whole Foods is about 45 mins away (it's much better
then the 1 1/2 hrs I used to travel) but even when I get them special bread,
they don't really like it and end up throwing it away.

So I've decided to buy a bread machine and try my hand at that. (I'm really
not too talented in the kitchen, but trying) (and special foods make it way
more complicated) So I was wondering, can anyone recommend a good bread
machine and some good mixes? I've been looking on Overstock, and see some
good machines, such as a Wolfgang Puck one which seems to have a g/f
setting. So, that might be perfect, and also see some g/f cookbooks. Any
good books out there? And premix recommondations would be helpful.

One more question. We are also egg free. I've tried the egg replacer for
brownies, and it was a flat greasy mess. I'm afraid to try that again. I
heard applesauce is a replacement for eggs, does anyone know the conversion?

I love getting my emails from this group. It's always something
usefull...and love to see others struggling like myself..hehehe.

Christi

[Laura Schmitt]

I have used a couple different bread machines.  I use a Breadman Ultimate, now (I think that is what it is?)  I have had it for a few years and it works fine.  I have tried many mixes and many homemade recipes without the egg.  They don't all work without egg!  You can see my reviews
http://glutenanddairyfree.com/reviews.html
for egg free, I prefer Breads From Anna's mixes and I prefer using milled flax seed instead of EnerG egg replacer.
There are many recipes and mixes to try, of course.  Enjoy your new breadmachine!  Let us know if you get one with the gluten free setting, and if so, how you like it!
-
Laura

[Talia Rose]

I have never had any luck with applesauce replacement - it leaves the
centers mushy if you use too much. we like "egg replacer" much better. it is
made by ener-g foods, who by the way, has fantastic gf English muffins and
decent bread, oh yes and pretzels!!! we order online. also they have a
baking powder that works great in gf cooking - makes things fluff up very
nicely.
talia rose
www.organicgrace.com

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[JOHN-KAREN GUDGEL]

Hi Christi,
 
I won't be any help as far as a bread machine recommendation.
However, I heard that Anna's bread mixes are supposed to be pretty good (although you can email them regarding how the egg substitute works with their mixes. the Bread mix I have contains directions for both Oven Method and Bread Machine. I haven't tried mine yet; so I will let you know.
 
I agree that there aren't many choices out there for decent tasting bread. There is a gluten-free bakery in Colorado Springs,CO "Outside the Breadbox" who makes an Egg-free Oat bread which isn't too bad. We like their breads. I don't know if they ship outside our state.
 
Also, do you have Carol Fenster's Cooking Free cookbook? There is a recipe on page 36 "Hearaty Sandwich Bread" which I have made and it does taste pretty good. You can use either 2 eggs or 1/2 cup soft silken tofu. This cookbook has several other bread recipes and even includes general guidelines for making bread with a bread machine. If you don't have this cookbook, let me know and I may be able to scan this recipe into a word document and send it to you.
 
Hope you all are doing well.
 
Karen

 

 
> From: Boband...@yahoo.com
> To: glutenand...@googlegroups.com
> Subject: Bread maker/bread

[Susan Sellner]

I love Anna’s bread mixes. All of my wheat eating friends think it is fabulous, too. Following the directions on the package is simple.  I make the yeast bread into sandwich rolls by scooping the dough from an ice cream scoop to greased cookie sheets leaving space between scoops to rise. Then I cover the scoops with aluminum foil (spray the foil with pam to keep it from sticking to the top of the rolls) and place the pans in a warm place to rise as directed. Then I bake in a 375 degree oven for 15 to 20 minutes. If I press on a roll and it springs back it is done. Cool on racks and eat fresh or freeze. We take out what we want on an as needed basis, microwave for 30 seconds for one roll and slice in half to use as the perfect sandwich roll. Company always chooses Anna’s bread over any gluten stuff available. I have done the same thing with the yeast free bread mix but it comes out more like biscuits which is also tasty.

> </html

[Laura Saunders]

Hi - I don't know how old your children are, but here is something we use often. Frozen waffles.  There are several brands that are gluten/caesin free.  I think they are egg free, too.  They are great for quick sandwiches - especially almond butter and jam because the goop goes into the waffle holes.  I will be interested in looking at everyone's suggestions about bread because I have struggled with finding the right one myself.  Good luck.  Laura --- On Wed, 7/29/09, Bob and Christi <Boband...@yahoo.com> wrote:

[Greg Lummis]

Christi,

First of all. In my opinion you are MUCH better of making bread than buying it. Whenever I buy GF bread it's kind of slimy/rubbery. The bread I make tastes much better than anything I've bought. I use the same recipe every time. I just change the ratio of flours I use to mix it up. I have an old Panasonic bread machine and I bake my bread for a setting of 3 hours. I'm sure every machine is different though. I found that when you first start baking you need patience. It is trial and error for the first few times. In my experience the biggest factor is getting the right thickness/consistency down. I know you don't eat eggs but you can use applesauce or vinegar as a sub I'm told. Perhaps someone else can help more with that one.

• Use at least 3 different kinds of flours . I typically use buckwheat, corn and rice flour, and some courser stuff like flax meal or corn meal, Seeds,  etc...
• My machine has a little thing that adds the yeast after the dough is warmed (45 mins later) . I DON'T use it. I find that generally GF bread starts out too thick for it to mix properly afterwords. So, I add the yeast to pre-warmed milk and then mix with the rest of the batter from the start. The machine warms it for 45 minutes. I find it rises better.
• Cool it, slice it, then put it in the freezer

1 Cup Milk
2 Eggs
2 Tbsp oil
1 tsp Vinegar
2 Cups GF flour (different kinds)
3 Tbsp Sugar
2 or 3 tsp's Xanthan gum (preference...I usually use 3)
1 Tsp salt
1.5 tsp yeast

Feel free to to ask any questions

Greg

[Karen McGraw]

Hello,

Google Better Batter and order a small box to try out. This flour is
wonderful for bread, muffins, rolls etc.
You will not be disappointed.

K

----- Original Message -----
From: "Bob and Christi" <Boband...@yahoo.com>

[Susan Sellner]

The gluten free waffle idea is fabulous. I have often made a cashew butter and jam sandwich using waffles for the bread. It tastes great.

Susan

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