amelie1980's Profile

Since the bride prefers several cakes to a big tiered one, might I suggest a GF chocolate cake that I made for my own wedding? I made 6 or so in advance and froze them; it worked out beautifully.
http://www.lactosefreegirl.com/2010/01/flourless-chocolate-cake.html

I just clicked on the link for the chickpea, barley and zucchini salad with mint and feta, but the picture that goes with it is from another salad. Could you post the link to the recipe that goes with that picture? It looks delicious!

I tried this recipe last summer (it was posted over 3 years ago). It didn't work too well for me, though it's possible I sliced the vegetables too thick; I also needed to leave it in the oven longer than stated to get it cooked through.

I was surprised to see this post today, though, as usually recipes aren't recycled unless it's in a round-up post...

lillies: lactose is NOT water-soluble! If it were, there would be no such thing as lactose intolerance. It needs the enzyme lactase to be broken down into two smaller molecules, glucose and galactose, which can be absorbed by the intestine.

Some aged cheeses and natural yogurts contain "friendly" bacteria that produce lactase, and the lactose in those products has already been broken down, which is why those with lactose-intolerance can eat them.

I'm totally bookmarking this for future reference. (Although, you know that pumpkins and squashes are actually fruit, right?)

I recommend "The Art of Living According to Joe Beef - A Cookbook of Sorts", which has a whole section on smoking.

Leafy vegetables do better with high humidity.

I only make non-dairy chocolate mousse, since I'm lactose-intolerant. My favourite recipe is adapted from Nigella Lawson and I posted it here (http://amelieschoice.blogspot.com/2010/06/chocolate-mousse.html); the Kitchn also has a good one made with olive oil (http://www.thekitchn.com/thekitchn/dessert/recipe-chocolate-mousse-with-olive-oil-and-sea-salt-093146), which I top with lavender salt.

Neither one is vegan, but you can buy pasteurized eggs in the shell to make this if you're worried about raw eggs.

I think it's great that you want to make something gluten-free. Just remember that gluten isn't only in wheat - it is in other grains, such as spelt, rye or farro, and can cross-contaminate a lot of store-bought ingredients!

Also, about the Babycakes book... The first edition had a misleading headline, because even though none of the recipes use wheat, a lot still use spelt and therefore contain gluten. SOME recipes are gluten-free, but you have to double-check.

I think the first paragraph of the article is misleading. As is said later on, SOME cheeses are okay for people who are lactose-intolerant. Usually, the more aged the cheese, the less lactose in it. That being said, since there are different degrees of lactose intolerance, some people might still be unable to digest the lactose in some foods like fresh cheeses, some yogurts, etc. Also, in reply to Deuce... NO, there is not the goat or sheep option. ALL mammal produce lactose in their milk. Goat milk DOES have lactose in it.