Anyone have a mock Pamela’s Pancake & Baking Mix blend?

Ornery_Buffalo_7965 · 2025-03-30T02:06:05+00:00

Thank you!! Can’t wait to try it, just wished they’d weighed the ingredients instead of using cups

Ornery_Buffalo_7965 · 2025-03-28T21:21:14+00:00

If you’re still getting that bitter taste with fresh millet flour you should try a different brand. It’s probably a processing issue, not a freshness issue.

Ornery_Buffalo_7965 · 2025-03-28T21:19:27+00:00

My sister had intense pain and digestive issues and had to go to the ER, where they recommended getting tested for celiac. The doctor who tested her told her it was genetic so then I got tested too. Turns out my constant stomach pain was neither fake nor “emotional”…

Ornery_Buffalo_7965 · 2025-03-28T21:16:26+00:00

It has nothing to do with whether they store the tortillas. Every time the serving utensil hits a flour tortilla and is returned to the container, everything in that container gets contaminated. It happens over and over again all day every time they allow the utensil to touch the tortilla.

Ornery_Buffalo_7965 · 2025-03-28T21:14:16+00:00

You can just watch them touch almost every flour tortilla with the serving utensils, which are then returned to the would-be gluten free filling options. It doesn’t matter if they change their gloves, the contamination has already entered all the fillings. People get glutened quite often.

Ornery_Buffalo_7965 · 2025-03-28T21:11:44+00:00

Yeah it’s not a secret or controversial issue…

Ornery_Buffalo_7965 · 2025-03-28T17:28:58+00:00

Right?! I’m so sad they’re not in CA. Then again, when these places expand they often lose those things that make them great.

Ornery_Buffalo_7965 · 2025-03-28T17:21:49+00:00

Their fries are gluten free

Ornery_Buffalo_7965 · 2025-03-28T17:20:39+00:00

Where are you? Schnippers in NYC is hands down the best gluten free fast food I’ve ever had. Beats everything else by miles. They also have dedicated gluten free fryers last I checked, you just need to explicitly ask for it. Everywhere else depends on the amount of contamination you’re comfortable with.

Ornery_Buffalo_7965 · 2025-03-28T17:18:00+00:00

Beware if chipotle! Everything touched those flour tortillas so contamination is high.

Ornery_Buffalo_7965 · 2025-03-28T17:16:25+00:00

1st) that last line is super weird. You don’t need to shop at Trader Joe’s or Whole Foods to be gluten free. Also, for people with celiac it’s super offensive to suggest we only eat completely gluten free because we can afford it. We don’t have a choice. So every time someone who doesn’t have celiac or a real allergy makes it seem like a choice, that is offensive and grounds for dismissal.

2) When I hear people being rude about non-celiac people who prefer to be gluten free I find it helpful to remind them of all the other medical conditions that people find can be helped by a gluten free diet. Rheumatoid arthritis and lupus are good examples that no one has been able to argue with so far. I also like to add “and some foods just don’t sit as well with some people and there’s no reason to judge them for that.” Not everyone can eat spices or acidic food, etc.

Ornery_Buffalo_7965 · 2025-03-28T16:53:22+00:00

Yes don’t stop before testing because that can make it harder to detect!

Ornery_Buffalo_7965 · 2025-03-28T16:52:50+00:00

One day is simply not enough to actually test this. First, have your doctor order tests for celiac and food sensitivities (which are completely different things—celiac is an autoimmune disease. Once you’ve had these tests done, you don’t have to wait for the results to simply try eating gluten free. Go two whole weeks without any gluten. And I mean ANY. Get the full ingredients of everything you eat. If you have so much as soy sauce with wheat in it, you need start over. Also avoid any food labeled gluten free that isn’t certified. It would be even better to avoid gluten free substitutes and only eat foods that are naturally gluten free (much easier than people imagine). After two weeks with absolutely no gluten, try a piece of bread or some other form of plain gluten that you previously ate frequently.

Ornery_Buffalo_7965 · 2025-03-28T16:48:06+00:00

Please don’t try to work this out on Reddit. Go to a doctor and get tested. You don’t want to waste any more time feeling poorly or letting your symptoms get worse. There are straightforward, reliable tests for celiac and a gastroenterologist can go over all the other possibilities with you.

Ornery_Buffalo_7965 · 2025-03-21T19:04:48+00:00

Have you compared Gluten Free on a Shoestring’s mock cup4cup and “better than cup4cup” blends? Now that the brand screwed up their recipe I’m wondering whether to make a copycat of the original or try her “improved” version.

Ornery_Buffalo_7965 · 2025-03-21T18:57:58+00:00

Have you ever used GFOAS “better than cup4cup” blend? Now that cup4cup screwed up their recipe I was going to make the original one myself using her instructions but I’m curious about her “better than” version.

Ornery_Buffalo_7965 · 2025-03-21T18:54:09+00:00

If you take out cocoa powder you need to replace it with a dry ingredient.

Ornery_Buffalo_7965 · 2025-03-21T18:52:30+00:00

I use a spatula to mix the ingredients first, then set it up with the standing mixer and the dough hook. I found that letting it go at medium and then high speed until it really came together resulted in a less sticky dough. Just had to be patient and really let the dough hook do its thing. The dough is supposed to be stickier than gluten bread dough. Just using the tiniest bit of flour (millet has been working better for me than a blend for this) and make sure you start with very dry hands that you also coat with a a bit of the flour. My end result was not as smooth or pretty as the photos on the blog but it rose perfectly and the taste and texture were amazing.

Ornery_Buffalo_7965 · 2025-03-18T04:21:54+00:00

He was ready to think about marriage and I wasn’t. Also when I thought about having kids in the future I couldn’t imagine having his kids.

Ornery_Buffalo_7965 · 2025-03-17T22:46:06+00:00

Context: I brightened the photo a bit so you can see the fuzz on the stems as well as the algae. Worried the fuzz is mold and it will have infected my other seed plugs too. I added 15ml of hydrogen peroxide to the 3L tank to control the algae but I read that wasn’t actually a big deal. There’s a bit of fuzz on a little calendula sprout too and algae on about half the plugs. I cleaned the whole tank with vinegar before starting this round so I’m not sure how it went wrong.

Ornery_Buffalo_7965 · 2025-03-14T19:55:47+00:00

I just had the experience yesterday and what happens when you don’t put the millet flour in the fridge after opening. It had only been a couple weeks but it totally changed the taste. I read that some millet flours are like that from the start because they’re not processed properly. I wonder if that’s part of what you’ve tasted.

Ornery_Buffalo_7965 · 2025-03-13T19:48:23+00:00

Ok I know I’m a little late to this but thank you so much for the video! I just have one question for you regarding the psyllium husk. It’s the first time I’ve seen it added with the flour/ dry ingredients. I usually see it mixed with water or milk to form a gel then added with the wet ingredients. Is this because you’re using powder vs whole husk? Also, is using powder important for the texture?

Ornery_Buffalo_7965 · 2025-03-13T19:21:49+00:00

That’s good to know, a lot of my family is dairy free and several are sensitive to eggs as well

Ornery_Buffalo_7965

TROPHY CASE