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Return to ->Ask the Cook

  1. What can I use to make dressing for Thanksgiving?

  2. Can I make my own chicken nuggets and then freeze them?

  3. I hate to cook! Do you have any recipes for no-bake desserts?

  4. How do I convert a recipe from grams to ounces?

  5. What are some safe foods I can order in a restaurant?

  6. How can I make gluten free gravy?

  7. Can I "sour" soymilk or rice milk by adding vinegar to it?

  8. Why is corn considered gluten free when it does have gluten in it?

  9. What can I use to bread fish and chicken?

  10. Where can I buy gluten free flours at a discounted price?

  11. Are there any soups I can eat at restaurants, like vegetarian vegetable or oriental broth soups?

  12. Do you have any suggestions of ‘natural’ food colorings I can use?

  13. How can I incorporate more fiber into my diet now?

  14. Are the commercial trail mixes gluten-free?

  15. Can I substitute dried herbs for fresh?

  16. My home made candy is too sticky to cut. Why?

  17. What can I use to make sandwiches?

  18. How much xanthan gum or guar gum should I use?

  19. Do you know of any good cookbooks, or websites, that would have recipes that don't contain any starch products?

  20. I'm looking for a good pasta recipe. Can you help?

  21. Do I really need a separate toaster and pots and pans?

  22. Is there gluten in wheat sprouts?

  23. What's the purpose of these ingredients?

  24. I've learned how to "lighten up" my gluten free foods...

  25. When I make rice pasta, it falls apart and gets mushy. Are there any other kinds of pasta I can try?

  26. Do charcoal briquets contain gluten?

  27. Is balsamic vinegar Gluten free?

  28. Can celiacs eat gluten free foods deep-fried in 'non-transferable oil' with gluten containing foods?

  29. I am celiac. Can I move towards a vegetarian diet?

  30. I ruined my muffins. What can I do with the crumbs?

  31. How can I get my baked goods to rise a bit more?

  32. May I substitue guar gum in any gluten-free recipe calling for xantham gum?

  33. How can I make gluten free pierogies?

  34. Do you have any ideas for school lunches?

  35. Is sushi gluten free?

  36. How can I use rice milk to make a pudding?

  37. What is Gianduja Paste and is it gluten-free?

  38. Can you recommend a good bread machine?

  39. What is Methocel?

  40. Are gluten free pastries healthier than pastries made with wheat flour?

  41. Is Splenda gluten free? It contains maltodextrin.

  42. How do you convert recipes from grams to ounces?

  43. Do I really need a separate set of pans?

  44. What is Gluten Free certification?

  45. Can we use gluten containing beer in our smoker when we cook outdoors?

  46. Is there a gluten free product like "Bisquick"?

  47. How can I make cornbread dressing with cornmeal?

  48. Are there any companies that make gluten free condensed soup? There are so many recipes that call for condensed soup, that it is sad that we cannot use them.

  49. What are rice and millet semolina?

  50. Do you have a good gluten free recipe for ravioli?

  51. I’ve heard there are gluten-free bakeries in different cities. How can I found out if there is one near me?

  52. Which cooks gluten free foods better - a convection oven or a toaster over?

  53. Do you have any suggestions on how to adapt an old nut roll or poppy seed roll to gluten free?

  54. Do you have any suggestions for making gluten free phyllo for use in Greek recipies? Thanks

  55. My son and husband like to hike. Can you suggest some ready-made quick foods for meals that they can put in their backpacks for the day that don’t need heating or refrigeration?

  56. Is there a GF flour that I could use to make bread that does not contain potato starch, corn starch, corn flour, or sugar (sweeteners of any kind, but stevia)?

  57. I would like to make a pot of bean soup for my husband who has Celiac disease. I wanted to know if I could use dry Northern beans? Thank You.

  58. What is the shelf life of guar gum?

  59. What is defatted wheatgerm and is it GF?

  60. What can this child with multiple allergies eat?

  61. I want to convert a recipe but the pudding is coming out soupy. What should I do?

  62. What can I order at the restaurant?

  63. Would you have a good chili recipe that is gluten free.

  64. What's that strange after taste?

  65. Does it matter if I use whole or skim milk powder?

  66. Do you have a recipe for ice cream sandwiches?

  67. Why do celiacs use flaxseed in their cooking?

  68. I have a question about cross contamination and teflon pans.

  69. I have disappointing results when baking. What am I doing wrong?

  70. What's the difference between guar gum and xanthan gum?

  71. Why do my baked goods crumble or stick?

  72. How do I teach my daughter what she can and cannot eat?

  73. Do I need to make my family eat completely gluten-free, too, to prevent any cross contamination?

  74. What is the best gluten-free pasta to use?

  75. How can I pack a sandwich for lunch?

  76. Where should I store my gluten free baked goods?

  77. How do you bake foods that are both low-salt and gluten free?
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