6 Comments

We'd love to hear yours!

1. Amber K said: on December 6, 2010

   I had no idea that M&M’s might not be GF. Wouldn’t surprise me, but that’s kind of a bummer.

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   • Jules said: on December 7, 2010

     It is a bummer. The latest from M&Ms though (thanks to my friend Sarah over at CeliacInTheCity) is that only the “speckled” ones and the mint ones are run on the same line as the pretzel M&Ms. I haven’t heard anything directly myself … M&M/Mars won’t call me back after my “official inquiry” – Hmmmm …??!
     It would be nice for M&M/Mars to make an affirmative allergy statement. We’ll see! You can always call them for yourself and see where you get – that’s the best way to be sure of the gluten-free status of any product. M&M’s customer service phone number is 800-627-7852.

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2. Linda said: on December 7, 2010

   Great job appearing on the news, Jules! You surely look very comfortable in front of the camera, too. Your gingerbread house is adorable and your Challah is gorgeous, too. Thanks for sharing the recipe with us!

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3. adit said: on December 10, 2010

   I am definitely making this tomorrow. I am having friends over for Shabbat dinner and was planning on buying a non gf challah, but will make this instead so that I can have some too.

   Jules, I also wanted to ask you if your flour is interchangeable with all recipes?? There is a cookie recipe I am dying to make (cinnamon roll cookies) but dont want to go through the expense of making the dough and wasting 6 cups of flour (what the recipe calls for) and have it not come out.
   Here is the link to the recipe

   http://blogs.babycenter.com/life_and_home/12-days-of-cookies-cinnamon-roll-cookies/

   Thanks for any input you can give me.

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   • Sue said: on December 10, 2010

     I’d love to know the answers to both of these!! Please email me and let me know how the challah comes out and the answer to the question about Jules’ flour. I haven’t figured out how to track replies to comments….
     Thanks!!

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   • Jules said: on December 10, 2010

     Wow – that recipe looks so yummy! I might have to try it myself!!! Regarding using my flour in other recipes, it is usually a 1:1, but sometimes you might find that it helps to add a bit more leavening like baking powder. This recipe calls for 6 cups of flour, and only 2 tsp. baking powder and 2 tsp. baking soda. I’d guess it might help to up that to 3 tsp. baking powder and keep the 2 tsp. baking soda as is. If you are concerned about dedicating this much flour to one recipe without first testing, why don’t you half the recipe this time? It should be pretty easy with these measurements (for 1/2 of 3 eggs, use 1 whole egg + 1 white).
     Let us know how it goes – would love to get to taste these!!!

     Reply