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Kathe

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About Kathe

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  1. It really is more difficult for Celiac's who have not been extremely ill prior to diagnosis to stick to the diet. Those of us who almost died really get it. Don't cheat. It's not worth the consequences. Check the list of related illnesses on Celiac.com. Kathe
  2. Try Kinnikinnick sesame bagels. They are awesome! Order at kinnikinnick.com Kathe
  3. I'm sure they are fine, as long as you also stay completely gluten-free. Kathe
  4. Hi there Lori - Hope you are feeling better by now. Sometimes I think becoming gluten-free is a process, not an event. I've been gluten-free for 23 years and know I was eating things at first that none of us knew contained gluten. Check your lipstick, vitamins and any prescription meds you are taking. Just because your Dr. prescribes it doesnot mean the med is gluten-free. A newly diagnosed friend of mine was prescribed Prilosec by her gastro. Prilosec has gluten, nexium does not. Also, last time I checked, Fritos are made in a facility that also processes products containing gluten. You may want to cut them out for a while to see if it makes a difference. Restaurants are tricky. Assert yourself in a friendly, positive way and be very clear about needing all your food to be gluten free. I like the line, "If I have any gluten, I will be sick in your restaurant." Good luch to you! Hope this helps. Kathe
  5. I've had good luck with Carol Fenster's suggestions. Bake gluten-free bread at 400 degrees for one hour. Reduce temp to 350 and bake an additional 15 minutes. This gives the bread a great crust, but it cannot be cut into until it has cooled. Kathe
  6. Hey Grump - This is a good French Bread recipe. It does require either regular bread pans or a dual French Bread pan that can be purchased at a kitchen store. The French Bread pan makes a real difference in the finished product, so I encourage you to find one. The results are worth it! Also, Gluten-free bread mixes are not thick like regular bread mixes. You do not, and in fact could not knead them. They must be mixed with a heavy duty mixer. Hand mixers will not work. If the bread mix just settles back down in the bowl when you stop the mixer, you probably need to add 1/4 cup more Gluten-free flour or an extra egg. It may take a few "tries" to get really good results, so hand in there. Hope this works for you. Note: If you are totally frustrated try Kinnikinnick bagels or their Italian white sandwich bread. They are pretty tasty. Gluten-Free Flour Mix 6 cups brown rice flour 2 cups potato starch 1 cup tapioca flour Gluten-Free French Bread* 12/16/07 4