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I normally use spaghetti squash or zoodles (zucchini noodles made with a spiral slicer).
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THIS. So much this.
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Today I found that I was able to sit in an auditorium with my foot up on the seat in front of me and my knee bent to my chest and I was still able to breathe, lol.
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Yup, currently on it and have lost over 60 pounds in under 5 months. It's easy to follow, and convenient for a busy lifestyle (I'm a consultant so I'm at a different client, sometimes 2 clients, every day).
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You can't convert weight to volume like that. A cup is 8 FLUID ounces, not ounces in weight. http://www.foodista.com/question/FFFGDX35/how-many-cups-is-24-oz-of-pasta#
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Started in July, so I've lost a little over 60 pounds in a little less than 5 months.
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Seconding Gluten Free Girl - she's never done m wrong (her Thanksgiving dinner rolls are to DIE for).
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OMG, So. Many. Times.
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I'm probably a bad person to answer this, since I prefer homemade for almost everything, but maybe you'll still find this helpful. ;) All-Purpose Flour: 350g almond flour, 350g brown rice flour, 150g tapioca flour, 150g white rice flour, or King Arthur's GF AP flour Pancake Mix:…
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For stuffing, I've either used the recipe on the back of the Bell's seasoning box and used Udi's bread, or I've made cranberry and cornbread stuffing from my own recipe. Very tasty either way! Also, corn starch for the gravy (or just leave it jus style). I also make a crustless, dairy-free pumpkin custard instead of pie.…
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Right after I went GF 7 years ago, I gained a bunch of weight. Considering I wasn't absorbing nutrients properly while I was still eating gluten, it makes sense to me why I would have gained after I stopped essentially poisoning myself.
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So true. I can't understand how anyone with an intolerance or Celiac can stand being anything other than 100% gluten free - it's way too painful for me to even consider!
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Tinkyada, but make sure to follow the directions on the box or you'll get mushy pasta (cook it more like rice than pasta).
