Comments for ethanknepp.com

Comment on Gluten-Free Stromboli by Ethan

Ethan — Mon, 29 Mar 2010 22:21:59 +0000

The Celiac Group is aware of my site and many have checked out my site’s photos, but a presentation would be a good thing to try.

Comment on Gluten-Free Stromboli by Margot Knepp

Margot Knepp — Sun, 28 Mar 2010 20:58:09 +0000

Looks very professional! Have you taken pix to the support group? Like a power point presentation1

Comment on Gluten-Free Stromboli by Kyra

Kyra — Fri, 26 Mar 2010 16:28:09 +0000

Looks yummy! I wish I were there to eat it….Now can you please post some updates on the kiddos as well as some pictures?

Comment on Allergy Free White Cake by State College Celiac Support Group with guest Lisa Lundy | ethanknepp.com

State College Celiac Support Group with guest Lisa Lundy | ethanknepp.com — Thu, 18 Mar 2010 03:26:54 +0000

[...] come speak with our group and it was nice to finally meet her . If you remember from one of my Allergy Free White Cake post, she suggested a recipe to try when I was making the allergy free cake for my friends [...]

Comment on Gluten-Free Pizza by Ethan

Ethan — Fri, 05 Mar 2010 23:26:46 +0000

Thanks! Yeah I have tried many pizza recipes over the past 3 years and this one is by far the best tasting and best texture. I hear all the things you are saying with regards to trouble working with the dough… but that’s the nature of most gluten free doughs. They are so sticky and aren’t able to be worked with them like traditional doughs.

I do use the millet flour version of the recipe… it gives it a better texture and doesn’t shrink as indicated in the original recipe. So give that a try. The parchment paper and glad wrap is also the key to getting a uniform crust with a (sudo high rising edge). Leave the edge with a higher amount of dough, this will create the nice digorno-like appearance after cooking. I also think that a pre-heated pizza stone also helps.

Try making it again using my tips in this comment and in the original post. Let me know how it goes.

FYI, you can also use this same recipe to make stromboli as well!!! I should post some photos of a stromboli.

Comment on Gluten-Free Pizza by Crystal

Crystal — Fri, 05 Mar 2010 20:46:32 +0000

I’ve been making this recipe for about a year now, and it has never looked like that! Yours looks absolutely amazing…just like a digorno. My crust never rises like this and is a nightmare to spread out on my pizza stone. Although the flavor is incredible, it is very thin. Do you use the version with Millet flour? Maybe that is the difference. I have only ever tried the brown rice mix variation. I do appreciate your tip about using the base of a pot/pan. I will definitely try that! Any tips or suggestions would be appreciated! Thanks!

Comment on Gluten-Free Cinnamon Rolls by Karen

Karen — Sat, 20 Feb 2010 00:06:13 +0000

The cinnamon rolls look great! I have been making them too lately. They are turning out better than I expected. The last ones that I made I used the GF Classics recipe. They are good. I will have to check out this recipe.

Comment on Visit to Curiosity Connection by Kyra

Kyra — Wed, 03 Feb 2010 01:09:55 +0000

Looks like loads of fun! WHEN you come to visit me in Houston, you’ll have to check out the Children’s Museum – it rocks! Nice that you and Casey could enjoy your dinner in peace.

Comment on Visit to Curiosity Connection by Ethan

Ethan — Tue, 02 Feb 2010 16:44:42 +0000

Yes, 1 hour was long enough. Tyler started getting tired near the end.

Comment on Visit to Curiosity Connection by Margot Knepp

Margot Knepp — Tue, 02 Feb 2010 13:13:00 +0000

I’m glad you went and checked it out. Too bad you are only allowed an hour, was that enough time? Nice pictures, looks like they had fun!