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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About bbuster

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  1. My husband and son are travelling soon and have a layover there.  Does anyone know if Uno's in O'Hare has gluten-free pizza?  Any other options for a hungry young man?
  2. Hot spinach artichoke dip is easy to make - lots of recipes out there for it.  Serve with tortilla chips.
  3. I just want to say that I applaud that you are trying.  I am always thrilled to have another choice (although we are far away in the Midwest).   While a lot of the comments here seem negative, I think it just underscores the importance of getting it right.  As you will learn as you research, it will probably be necessary to have separate pans, etc. for gluten-free stuff, or at least disposables such as parchment paper (which I use all the time because gluten-free batters are so sticky).  I personally do not use regular flour whatsoever, so as mentioned multiple times, flour in the air and thus settling on surfaces will have to be addressed.   Good luck to you!!
  4. I don't have Celiac but my son does.  When we get together for BBQs, etc with friends I always bring the desserts and they are all gluten-free.   Crowd favorites of both the kids and adults that are pretty easy to make:   chocolate chip cookies coconut almond flaxseed cookies brownies french silk pie pecan bars raspberry pecan bars scones (the ones I make are cranberry-white chocolate with orange zest) carrot cake cupcakes chocolate cupcakes   It's taken me some trial and error to get these "just right" but none are particularly difficult to make. When making cupcakes it's hard to keep them from falling, but much easier if you make mini-sized ones.
  5.   So happy to hear things are improving.  When I went with my son to talk to food services, they were very helpful and offered to special-order pretty much anything he asked for.   With regard to what to say to people, I usually say my son has an autoimmune disorder and even a crumb of bread or speck of flour is enough to make him sick.  If they ask questions you can say more, but you don't really have to.  While times are changing, a lot of people hear the term gluten and don't exactly know what it means.  (I sure didn't before my son was diagnosed.)  Some people just won't believe that a tiny amount would cause a problem, but if they push that issue just confidently assure them that it DOES, and you can't chance your health, both immediate reaction (if you have it) and long-term effects.   And rest assured, there are many people out there going through the same thing - seek out resources to help you, and this forum is a great place to start.   Good luck and hang in there!
  6. Go talk to the food services manager as soon as you can.  More and more colleges are aware of Celiac and other dietary restrictions, and have solutions.  That was the case at my son's university.
  7. My son loves ZonePerfect bars.  Not all flavors are gluten-free, but the ones he likes are Double Dark Chocolate and Fudge Graham (despite the name these are ok!)  I eat them a lot myself!
  8. What's New In Tampa?

    Planning a family beach vacation in the Tampa/Clearwater area for early June.  Any restaurant suggestions?
  9. For an actual loaf of bread, this is our favorite. But more often I make rolls or breadsticks, using a couple of other recipes. I use the Featherlight flour mix in a LOT of other recipes as well. The Featherlight mix is simply: 1 cup each white rice flour, tapioca flour, and corn starch, plus 1 TBSP potato flour (NOT potato starch). If I'm out of potato flour I use ground up instant mashed potato flakes, or else just skip Featherlight Bread Bette Hagman's recipe Dry Ingredients featherlight flour mix 3 cups Xanthan gum 2 1/4 tsp unflavored gelatin 1 1/2 tsp Egg Replacer 1 1/2 tsp salt 3/4 tsp sugar 3 tbsp dry milk or almond meal 1/3 cup yeast 2 1/4 tsp ground flax seed (optional) 3 tbsp Wet Ingredients eggs 1 plus 2 whites margarine or butter 4 1/2 tbsp vinegar 3/4 tsp honey / molasses 3 tsp water (more or less) 1 1/2 cups @ about 110oF. blend wet ingredients (reserve some of the water) add dry ingredients - mix on high 3 1/2 minutes put in pans, cover with plastic let rise in warm place about 60 minutes bake 50-60 minutes at 400oF cover with foil after 10 minutes to prevent over-browning
  10. Takala gave a great response. Most of the flours I use are more about texture than taste, but sorghum is one that I use a lot to give a really nice flavor to baked goods of all kinds. Of course it is blended with some of the other flours (white rice, brown rice, tapioca, potato starch, etc. depending on what I'm making).
  11. Gluten-free carrot cake is pretty easy. I make it by substituting gluten-free flour (usually 1/2 sorghum, 1/4 white or brown rice, and 1/4 tapioca or potato starch) plus about 1 tsp Xanthan gum per cup flour. Another tip is either bake extra layers (like a recipe that you would normally bake as 2 layers, split into 3) or else bake as cupcakes. They won't rise as much as regular cakes, so baking smaller quantities will help you get it fully cooked through.
  12. Gluten Free Flat Bread?

    My KitchenAide Stand Mixer is my best friend!
  13. Gluten Free Flat Bread?

    I have used this same recipe except sorghum flour instead of brown rice flour. It's very good and pretty easy. The key is to spread it really thin.
  14. Boozy Pudding

    Good plan!! LOL With French Silk you can't use the old "the alcohol cooks out of it" excuse!
  15. Boozy Pudding

    I add Kahlua to my French Silk Pie recipe, and my teenage daughter revels in telling everyone there is ALCOHOL in it!!