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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 LisaP

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  1. Norway

    Thanks for the response. I leave tomorrow and am very excited. I did my research on wheat starch and from what I have read, I have no issue with it. Usually, the US is behind Europe concerning what is acceptable for a gluten free diet. I asked another Celiac who has a daughter who lives in Norway and she says she eats the gluten free breads provided by the hotel, burgers, and pizza and had no reaction......and she is the leader of our GIG group and very informed about Celiac. I made my gluten free request with American Airlines and have my "stash" just in case they mess up, so I will be just fine. My husband is already in Oslo and I cannot wait to join him. Thanks for your input!
  2. Norway

    I am traveling to Norway next month and know it should be pretty easy to be gluten free? Anyone have any suggstions?
  3. You can get Kraft salad dressings and more from this site in small portion packets. It is not a gluten free site, but it lists all the ingredients, so you can see for yourself. Take your own easy packets along and you can move up from oil and vinegar when you get in a bind! Or have your own mayo, etc. Free shipping for orders of $20 or more.
  4. Legoland In Ca

    Thanks Stephanie. I'll keep an eye out for Mimi's.
  5. La Madeline

    Thanks for the info. I will go tomorrow and check out the tomato basil soup and order a salad with salmon and bring my own dressing. I'll report in tomorrow night! Thanks for all the help.
  6. La Madeline

    Thanks. Was the salmon in the salad or is that another entree all together? I'm can bring my own dressing that is a no brainer. We just always have one person who wants to eat here and I always decline. Maybe I'll give it a try next time. Thx for the help.
  7. Legoland In Ca

    We are going to Legoland for our vacation this year. Anyone have any experience in this area of where to eat? Thanks for the input!
  8. La Madeline

    Anybody done any research with this restaraunt? My office buddies really like to eat here.
  9. I bought one right after I was diagnosed and I bought the "best" I could find. I bought my from the Gluten Free Pantry. I got the #275 Zojirushi Home Bakery Supreme Bread Machine Model X-20. It is fantastic. I have used it for a year. The trick is that this machine lets you set the number and time of the rise cycles. Gluten bread rises 3x. Gluten Free bread only needs to rise once. It's fabulous. It is pretty expensive, but since I use it atleast once a month, it is worth it. I also mix pizza dough and other doughs in it, take them out, shape and bake in the regular oven. It's great. I highly recommend it. It came with a whole bunch of gluten free baking tips and recipes. Not sure about avoiding all the allergens you have to watch out for, but the Gluten Free Pantry makes a pretty good cookie too. Check out their mixes.
  10. Rice Wrappers

    I tried it for New Years and it worked ok. Not great, but ok. I soaked the rice wrapper in a bowl of water until it was soft (a few minutes). Then I put the filling in and rolled it like an egg roll so that the filling is completely covered. Then I put them bottom edge down on a cookie sheet and baked them. My 7 year old loved them, but they were a bit tough to tear with your teeth. So I tried again. And I fried them in a pan on the stove. They were very greasy. I used Olive Oil b/c that is what I had. Maybe another oil would do better. Again my 7 year old loved them and I thought they were ok. On a scale of 1-10, I would give mine a 7. Maybe if you really fry them in a Fry Daddy they would work better. Let me know if you suceed and what you did.
  11. You know, I have grown alot personally after having been diagnosed w/celiac disease about a year ago. This disease has taught me alot. It has taught me to fight for my rights as well as for the rights of others. By profession I am an Interior Designer so I deal with all the codes concerning wheelchair and other handicap accessibility. The way I see it, I am no different. I have a handicap and I have a right to access. I have learned to stand my ground in a restaruant, and I have sent many a plate back to the kitchen as politely as I can, but none the less, I sent it back. I have just as much right as the next person to vacate that place and to make a special request...that does not mean they can handle it, so I try to pick my restaraunts carefully, but I have a right to be there. I have tried many a way of saying what is wrong and get the best reaction when I say,"I have a SEVERE allergy to wheat." Usually, I have the severs full attention at that point. Then I can work out the details. Hang in there. Expect to pay the same price without the bun, because they had to take special care to make yours and the cash register doesn't easily give you a discount in some fast food places. Always say please and thank you and try to make it as easy for the staff as you can. And blow off the idoits that refuse to accommodate you. If they are getting mad at you for politely asking for a burger without a bun imagine what a pain in the neck that person probably is to his family. Be thankful that you are not going home with him! Ha Ha! Hang in there. It will get easier and you will get stronger. Just know with a ratio of 1:133, you will not be the last person asking for the same thing!!!! This is going to be a big deal in about 10 years for all of the food service market as the population gets diagnosed.
  12. I buy the velveeta in the pouches (3 to a box) in the dairy case by the velvetta blocks and then put it over gluten-free pasta. It works better with my kids than an gluten-free homemade or boxed mac n cheese I've made.
  13. The more I learn about food, processing, farming, and health, the more interested I am in choosing organic solutions. I am interested in organic brands of yogert. I know that the plain should be fine from just about any brand but what about flavored ones?
  14. I used the Gluten Free Pantry pie crust mix @ Thanksgiving and had great results. I ordered on line, but I have seen it @ stores that carry gluten-free items. It was really easy to mix together and use. Good luck.
  15. Coffee Cake

    I understand the thing about long story of sick people....We are all recovering ourselves from colds and fevers. More power to ya on your gluten-free cooking experience! I have never used Bob's blend. I have always made my own. But I do not think his flours are superfine ground which is what makes things gritty. I have made cookies, pound cake, biscuits, and other stuff with the flour mix I told you about and the superfine texture of the Authentic flours, has kept things from being gritty. It is lift that you are looking for, that is where guar gum, xanthum gum, yeast and baking power and baking soda come in. That is the hardest part about gluten-free cooking. I have not made a coffee cake, mainly b/c I have not had the need or desire for one yet, but I bet if you ask nicely the two chefs from, one of whom posts on this site and is Celiac, might be able to actually give you a recipe. I have communicated with her on several occasions and have made her chocolate peanut butter balls that were a hit at Christmas with all my family......of which, I am the only gluten-free person. So I figured I was doing pretty good. Ask them and see. I have another source that might be able to give us a tried and true recipe..... let me see if she has something written down where I can post it. Good luck. Let me know what you come up with. P.S. Congratulations on gluten-free for a year. I mark my first year anniversary this month too!