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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 RDR

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  • Birthday 05/14/1968

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  1. Both Shabtai Gourmet pastries and Aleia's cookies are not only gluten-free but free of soy, corn and rice as well...and taste great!!!! They're good options to have for those customers with multiple allergies.
  2. Brothers uses Steel-cut Australian Oats. None of the products in their facility contain gluten of any kind so there's no chance of cross-contamination on that front. Also, the only ingredient in the fruit crisp package I have in my hand is 100% freeze-dried apples. The company doesn't use Sulfites or Sulfates, as Chinese companies tend to do. There's no mention of China on their packaging. Brothers also has a concession at Disney, which makes them more than just a fly-by-night company to deal with. Their products are also certified Kosher. I love the Black Pepper potato crisps but not the standard flavour and the Apple Crisps are heavenly .
  3. Just wanted to let you know there are a couple of gluten-free/CF ice cream options out there in the stores. I actually eat Breyer's Lactose-free vanilla with no reaction. There's also a coconut milk based ice cream line from Turtle Mountain (it's called Purely Decadent) that can be found in many supermarkets. The Breyers comes in a standard Breyers largish container the Purely Decadent in pints.
  4. Hi, all! Just wanted to tell you about a company I just realized I never mentioned here. I just received an email from Brothers All-Natural (a company I've been buying from for a while) and they have a new product coming. First off, I frequently buy Brothers Apple Fruit Crisps (I also used to buy the strawberry prior to realizing I had a strawberry allergy) and their potato crisps. Now it seems while my back was turned they seem to have released a series of fruit and oats cereals . So fat they have mixed-berry and strawberry-banana (neither of which I cam try due to my strawberry allergy unfortunately ) and they just announced next up is Apple-Raspberry (which I'm dying to try!). They're listed as Peanut/Tree Nut Free, Gluten Free, Soy Free, Dairy Free, non GMO, Vegan, and Kosher (as I believe are all their other products). They can be found on their homepage right here.. I'm in no way related to the site in any way just a fan of their snacks .
  5. has not set their status

  6. I felt the same way when I was forced to go gluten-free, it got worse when I was diagnosed with multiple food intolerances and allergies. The good thing about it was as time went by more and more foods were being created with us in mind. Candy: I swore by Reeses and Ghiradelli (before being diagnosed for Corn), both are gluten-free. Now I buy my chocolate through Santa Barbera Chocolate Co. They carry chocolate lines free of many different allergens. Pastries: I swear by Shabtai Gourmet. They make everything from Ring Dings to Jelly Rolls. All fair priced with free shipping and very VERY tasty. If it's just Gluten you're looking at there are MANY options out there for you in the very supermarket you shop...most likely even in the restaurants you eat. Just don't be afraid to ask someone there in the know what they have available.
  7. Last passover I bought products from a company called Ness. There was a link on the box to Hoffners Glutenfree. I went there to find cookies, bagels and even english muffins which always seemed to be out of stock. The website went down earlier this year and there seems to be no information where it went. Does anyone know if it was bought out or they moved or what exactly happened? I still see Ness cookies for sale on All-in-Kosher but I wonder if it's new stock or last years.
  8. DownWithGluten, thanks for the page. Looking over it now hoping for the best . Not sure if I can take the Mucinex due to the warning specifically against chronic bronchitis as well as my reactions to ingredients. Gonna run it by my Dr and hope for the best. Mushroom, I reacted to Prednisone as well in the past. when I get this my Dr just throws his arms up in the air saying "so what haven't we tried yet?".
  9. Thanks Tarnalberry . I honestly have been at the end of my rope with this. I'll see if I can find any in my area.
  10. I wasn't sure which section to ask this in so I hope this is the right one. I'm currently experiencing a bout with the flu that's turning into a bronchitis which isn't surprising since I get bronchitis every year around this time. My doctor has no antibiotics he can give me that I haven't reacted to, he suggested going natural or just see if my pharmacist has any ideas what would be free of my allergens...he doesn't. Anyone know of anything that would be safe for me to take with the allergies/intolerances listed above and below? I'm desperate and feel like death warmed over.
  11. I use Carol Fenster's sorghum/potato starch/tapioca as my main. I still miss my old gluteny all-purpose flour but this comes closest taste-wise for me to the old stuff. I've recently been getting heavy into baking exclusively with potato starch and honestly as a lone flour it impresses me a lot. I like baking with coconut flour but haven't really gone beyond a few basic recipes with it. I still need to do more with it soon. Next stop, almond flour !
  12. I found a listing at for a bunch of dairyfree cheese substitutes. It can be found here. Hope it helps, the first recipe is a ricotta/cream cheese/marscapone substitute.
  13. "INGREDIENTS: Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural Almond Meal (may appear as brown flecks), Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Baking Soda, Sea Salt, Xanthan Gum." Pamela's Baking and Pancake mix has baking powder, baking soda, xanthan gum and buttermilk already in it. I'm not entirely sure but I'm thinking that may be the problem. Since the recipe doesn't usually call for any leaveners or gums maybe that's making the difference.
  14. Roben Ryberg's books and Carol Fenster's books are perfect in this respect. Especially Roben's newest "You Won't Believe It's Gluten-free" and "Gluten-free Kitchen" and Carol's "1000 Gluten-free Recipes" and "Quick and Easy". Carol even has a website here. with her flour combinations and some sample recipes to try.
  15. What flour combination do you use? I make it with either carol fenster's sorghum/tapioca/potato blend or straight potato starch (which makes it look more like a bread than a fried dough). I bake it in a 8" glass pie plate. I don't bake it more than the given time and make sure the oven shelf is just under the halfway mark. Once done I remove it from the pie plate onto a metal cookie sheet to cool about 5 mins. Hopefully something there will help. It always seems to come out right for me which is actually kind of funny since 90% of my other recipe attempts don't .