Gluten-free Life

Discussion in 'Camping, Hiking, Cooking' started by Gary Knowels, Nov 6, 2012.

  1. Evan Burck

    Evan Burck Fudge Dragon

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    dude... spaghetti squash. seriously.
     
  2. Gary Knowels

    Gary Knowels Active Member

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    Matthew,

    I love GF Joes, having been there many times as a kid and recently. in Mountlake Terrace there is a GF store called Mana Mills that is pretty good.

    Where do you get the hamburger buns and are the fresh or frozen?

    I don't like the quinoa pasta, but I really like the Trader Joe's corn pasta, especially at $1.39 for 1 lb bags.

    I don't care for Udi's stuff, I find them all to be really dry. I just bake breads using Maninis mixes instead. I haven't found a store bought bread that I liked yet, even at the local bakeries. I'll give Great Harvest a try and see how they are.

    I'm obsessed with Maninis, their multiuso flour is perfect. i substitute it 1 for 1 into many standard wheat flour recipes and thing come out perfectly. I used it to make a roux for thickening chowder and made perfect pie crust with it. PCC and Whole Foods in Seattle carry their fresh pastas and they are amazing.
     
  3. Alex MacDonald

    Alex MacDonald that's His Lordship, to you.....

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    Elk: it's what's for dinner...
     
  4. Gary Knowels

    Gary Knowels Active Member

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    I wish I had some elk meat! By far my favorite red meat, well maybe not if pork is considered red meat. I grew up eating elk and I miss it.
     
  5. Matthew Kaphan

    Matthew Kaphan Active Member

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    Gary,

    I get the buns at GF Joes and they're frozen. It looks like they're available from quite a few stores in the Seattle area. Check their website:

    http://canyonbakehouse.com/

    M
     
  6. dryflylarry

    dryflylarry "Chasing Riseforms"

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    I agree! It is great as a substitute! Cut in half, put face down on a cookie sheet with a bit of water on the sheet, steam it in the oven, remove and strip out the spaghetti squash! Easy.
     
  7. Evan Burck

    Evan Burck Fudge Dragon

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    I just poke holes in it and bake at 400 for an hour. I seem to get better results that way.