New Here - Confused By Weights and Measures!

[Guest guest]

Hi

 

I live in South-East England, and have just signed up - mainly

because all my efforts at making gluten and egg free cakes and bread

have been a bit of a flop (often literally).

 

Being English, I am used to my recipes being in oz or grams, and

British tablespoons. Can I just check with you: Is a cup

8floz/250ml? Also, a UK tablespoon (and I assume a US one) is 15ml

(3 teaspoons) and an Australian one is 20ml (4 teaspoons) - what

nationality are most members?

 

Thanks

Simone

[Guest guest]

Hi Simone ~

 

Can I just check with you: Is a cup

> 8floz/250ml?

 

That is correct.

 

Also, a UK tablespoon (and I assume a US one) is 15ml

> (3 teaspoons)

 

Yes

 

and an Australian one is 20ml (4 teaspoons)

 

Not sure, but I believe so. Any Aussie's here?

 

- what

> nationality are most members?

 

Most are in the US. . .some in Canada. Not sure about the rest. Maybe list

members would be willing to introduce themselves and let us know.

 

Roll call time! It would be great to hear from everyone on this list.

 

LaDonna

[Guest guest]

Hi Simone,

 

I am from Australia and yes an Aussie Tablespoon is 20ml. I know what you

mean about the flops, I also joined because all my cakes that were GFCF and

egg free were disasters.

 

Welcome

Caroline

 

-

" Tea Cozy " <teacups

 

Tuesday, July 02, 2002 9:13 AM

Re: New Here - Confused By Weights and

Measures!

 

 

> Hi Simone ~

>

> Can I just check with you: Is a cup

> > 8floz/250ml?

>

> That is correct.

>

> Also, a UK tablespoon (and I assume a US one) is 15ml

> > (3 teaspoons)

>

> Yes

>

> and an Australian one is 20ml (4 teaspoons)

>

> Not sure, but I believe so. Any Aussie's here?

>

> - what

> > nationality are most members?

>

> Most are in the US. . .some in Canada. Not sure about the rest. Maybe

list

> members would be willing to introduce themselves and let us know.

>

> Roll call time! It would be great to hear from everyone on this list.

>

> LaDonna

>

>

>

>

[Guest guest]

>

> Roll call time! It would be great to hear from everyone on this list.

>

> LaDonna

 

Hi, I'm new here. My name is Kelly and we are in our 3rd week of gluten free

living. My 1 yo nursing daughter was diagnosed with the allergy and so we

are both off of it. In the first week we had symptoms of the gluten and

yeast fleeing our bodies - it was wild. At the end of the first week the

sadness set it -- I missed all my old comfort foods; ww bread, pasta, etc.

 

I am enjoying reading and filing all the recipes posted here - so helpful.

Can't wait to try them. I'm wary of the cheese recipes (flashbacks of awful

soy cheese) but they sound so simple that I am going to try them anyway. I

would like to have some uncheese alternatives for my dairy free, corn free

three year old.

 

Kelly

[Guest guest]

I just wanted to share with you my family's favorite cheese sauce. This makes

the best macaroni and cheese. My kids love this which is amazing because it

used to be that my daughter wouldn't touch any other kind besides Kraft.

Now, she BEGS me to make this. I often triple the recipe and keep the sauce

in the fridge. That way I can make some mac and cheese very quickly.

 

CHEESE SAUCE

 

2 cups water

1/3 cups cooked carrots

1/3 cup white flour (I used half of that amount of cornstarch so that it

would be gluten free)

1/4 cup nutritional yeast flakes

1 T. lemon juice

2 tsp. onion powder

2 tsp. salt

 

Blend all ingredients together in a blender.

 

Pour into pan and stir over medium heat until thickened.

Take off heat and pour into noodles, over vegetables, etc...

 

Some times I will add about 1 tsp- 1 T. of soy margarine to it too. (Just

another option)

 

 

 

Tracy

<A HREF= " http://www.myhomemakersidea.com/tf8819 " >Clutter Free!</A>