I have a problem, & I'm not sure how to solve it, & it is costing me money
throwing food out. I had a new batch of white flour, & I made chocolate chip
cookies & granola with it, & when I ate the food, I developed abdominal cramp
with loose stool. When I did not eat the food, I was fine. Someone
Hi all,
actually I have 2 questions:
1. is there any way to know by feel if I have all purpose or self rising flour?
That's of course when there's no sighted person around to ask. :)
2. Is it possible to use self rising instead of all purpose flour? Say 1 cup of
self rising for 2 cups of all pur
Tortilla chips made from flour tortillas instead of corn tortillas. If you've
ever had them, you know that they are different. Personally, I think they are
better. Now, what I'm wondering is this: Rather than getting out the deep
fryer for making them, can they be made in the oven? If so, d
y via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 9:54 AM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] Flour?
I have a problem, & I'm not sure how to solve it, & it is costing me money
throwing food out. I had a new batch of whi
it sounds as if you may have a gluten allergy. Make an appointment with
your doctor & ask to be tested for gluten intolerance. Let him/her know
what you have shared with us. Try to stay away from as many processed foods
as you can until you find out what is going on.
I'm so sorry you are going th
gt; Hope you feel better.
> Sugar
> ‘I have loved the stars too fondly to be fearful of the
> night.
>
> Sugar
>
>
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, July 31, 2016 9:54 AM
> To: cooki
edark@acbradio.org]
Sent: Sunday, July 31, 2016 12:29 PM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] Flour?
It sounds like you may have developed a sensitivity to gluten. I think
that's more likely than that the flour is bad or dangerous. Try a
small bag of gluten-free baking m
Thanks to all who responded. I am aware there was a recall of the General Mills
flour, but I did not know the brand of the first bag of flour I had, which I
threw out after being ill. The second I tried was King Arthur's Unbleached, &
still the same outcome. Perhaps it is gluten sensitibity as y
>
> Im not directing this to you, but to your doctor. I have a relative who
> suffers from a gluten intolerance & it is NOT a fad! I can not tell you how
> many times she has ended up in the ER because of cross contamination from
> something that has gluten. Cilliac (sp?) disease is real! I encoura
I spilled boiling water on my foot today. I pulled off my sneaker and sock
as fast as I could and put flour on the burn. That was about an hour ago.
It still burns like he__. I don't know if there are any blisters.
Didn't someone on this list say this worked really, really well, or am I
confu
Sisi, no, you can't use all purpose if the recipe calls for self rising.
However, you can use self rising if recipe calls for all purpose. Self rising
already has salt and baking powder in it. Sometimes, I can tell the difference
in all purpose and self rising by the smell, but never by the touc
9, 2012 4:43 PM
Subject: Re: [CnD] flour question
Sisi, no, you can't use all purpose if the recipe calls for self rising.
However, you can use self rising if recipe calls for all purpose. Self
rising already has salt and baking powder in it. Sometimes, I can tell the
difference in all purpos
e, would you use 2 cups self rising or less? I thought I'd try it with
> a cake, not cookies.
>
> Thanks
> Sisi
> - Original Message - From: "Shannon Wells"
>
> To:
> Sent: Monday, April 09, 2012 4:43 PM
> Subject: Re: [CnD] flour question
>
Don't forget that you already have salt and baking powder in the self-rising
flour.
Marilyn
- Original Message -
From: "Shannon Wells"
To:
Sent: Monday, April 09, 2012 9:16 AM
Subject: Re: [CnD] flour question
Sisi, yes. If recipe calls for 2 cups of all purpose,
Hi Sisi,
I use the same amount of self rising to all purpose.
I think self rising has a saltier taste that's how I tell the difference.
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ember 15, 2011 2:02 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] flour and burns
I spilled boiling water on my foot today. I pulled off my sneaker and sock
as fast as I could and put flour on the burn. That was about an hour ago.
It still burns like he__. I don't know if the
Honey, the best thing to have done would have been to soak your foot right
away in very cold ice water. Steam burns are some of the worst! I prayed
for you.
Dawnelle
- Original Message -
From: "Jean Marcley"
To:
Sent: Thursday, September 15, 2011 3:01 PM
Subject: [CnD]
8:27 PM
Subject: Re: [CnD] flour and burns
Honey, the best thing to have done would have been to soak your foot right
away in very cold ice water. Steam burns are some of the worst! I prayed
for you.
Dawnelle
- Original Message -
From: "Jean Marcley"
To:
Sent: Thursday
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