This Celiac.com 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 Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan 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-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs 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 BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
I think it's wonderful that Wholly Tomato exists. Any resturant that helps with the gluten-free diet is to be appreciated! But like anything else, not every experience is going to be enjoyed by everyone. That's why there are lots of different kinds of resturants. As the gluten free market expands, I think it would be unrealistic to expect to like the food at every resturant. It's just that with gluten-free, there are so few choices, so when one doesn't suit, it's all the more disappointing.
I wonder, since you live in Denver, have you tried Deby's Gluten Free Bakery and Cafe? It is in E. Denver on Trenton and Illif, two blocks east of the intersection of Evans and Quebec. 2369 S. Trenton Way, Unit M. The whole restaurant is gluten free, so no contamination conerns. There is a full breakfast and lunch menu, with pizza too. Plus you can get all kinds of bakery items, plus frozen soup and frozen entrees, take and bake pizzas, fresh ground sausage (lots of varieties), frozen meatballs, plus boxed mixes.
Yes, I am connected to the establishment, so I hope no one minds my posting this. But I knew from your mad face post that you had had a bad experience and I wanted to help.
In the disappointment category, Chipolte rice isn't safe either. I was at one near me and saw the line server scrap the unwanted rice off of the flour tortilla of the person in front of me, and put it right back in the bin.
I had been watching Chipolte to see if they are safe. Since they don't touch the spoons to the tortillas, and many of the items on the line are gluten-free, I had hgh hopes, but it seems this chain isn't really safe either.
Hello all, just to let everyone who has been keeping up with the progress of the bakery, the online store opened. We have four products. Even if you don't want to order, I'd love some feedback. The address is: www.debysglutenfree.com
go to online store
click on mixes
we are working had to meet our opening date for the on site bakery/cafe/retail store. So much has happened to make this exciting. I've been in contact with several health food store managers. I have plans to get the four mixes, as well as other products, into health food and mainstream grocery stores.
Talk has begun to work with a brew master to produce a gluten free beer. This is very preliminary, but I have high hopes that a beer can be made that tastes like what everyone remembers. And I believe this can be done at a reasonable price.
An update for any who have been following the restaurant/bakery opening.
After much waiting with the city, we have been told, verbally that is, that we can have the building permit to start the reconstruction on the bakery site. The construction company is going to pick up the permit tomorrow, Friday, or early next week.
So it's finally happening. You can visit my website at www.debysglutenfree.net to get an idea of the happenings or to keep tabs on when the grand opening will be held.
I've appreciated all of the feedback I've recieved from people on this site. I hope to see some of you if possible. Just mention the forum and I'll make sure you get a nice discount! :-)
Wendy, It's funny that you mention the gluten-free store/business idea. That's exactly what I'm doing! I'm in Denver CO and am just weeks away from opening by bakery/cafe/retail store. The most exciting part is seeing people who are in your situation able to have good food again, and to be able to purchase foods without needing to read every label. I hired a purchasing manager whose job it is to do all of the reading and digging to make sure all of the products we bring in to sell are gluten-free. I also have a CIA grad for a head chef. This is such a blessing because going to cullinary collage and having gluten-free generally don't go hand in hand. She is so talented and passionate about gluten-free cooking. We will offer a line of frozen entries that we are hoping to have picked up by Kroger and or Wild Oats or Whole Foods. I think that will be very exciting for gluten-free customers. I know I would have loved to be able to go to the grocery store and get an entree, or heck, even a cookie, to have something to eat when I needed the convenience.
Personally, I get so tired of cooking and shopping at every store under the sun just to round out my grocery list just so I can go home and cook for my family. I wanted so badly to order a pizza (like the old days, before gluten-free) but that isn't an option.
But soon it will be, at least for people living in Denver :-)
Anyway, I very much related to your story, Wendy. Count yourself lucky that you don't have a whole family of celiacs :-) And as for feeling better, I also respond so strongly if I get glutenized and it only takes a crumb. I went 15 years undiagnosed and then diagnosed myself after my son's were found to have celiac disease. I never come out positive on the antibody test. By blood sugar flucuates badly, from 90 to 150 and all points in between. I'm horribly tired all of the time. Though I can say that supliments help. I also started taking a b complex, sublingual vitamin. My nail ridges are going away, and the half moons near my cuticles are coming back. They used to be on my thumbs only. Now only 3 fingers are missing the half moons. I started noticing an improvement in just a week.
Celiac's I think are notoriously deficient in vitamins. This can cause all sorts of problems. I hate having to remember to take anything, but suppliments are worth the hassle. :-)
Anyway, I hope you will start feeling better soon. Personally, it too me about a year, or maybe two years, to feel confident about the foods I was eating being gluten-free. It's been five years for me. I still have little set backs. Times I don't feel great. Recently I was sure I was being contaminated but couldn't figure out by what. I was about convinced it was corn, and was feeling really depressed about having to give up yet another food group. After seeing my doc, I found it by problems were due to the onset of menopause! I was so relieved. I think it's common to blame any bad condition on gluten-free, but that is not always the answer.
This is a link to another celiac disease forum. There is a thread called our journeys to celiac disease. or something close to that. I know journey is in the title. You can look there for many postings about celiac disease dx.
I hope it turns out Nini! I too love a good corn dog. I was at Sam's club and saw the big pack of Oscar Mayer all beef hotdogs. I had just posted that recipe earlier and that made me want to buythat whole big package so I could make a big batch of corn dogs. But I resisted...this time!
I like to use a mix of flour for cake that has 1 1/3 cup potato starch, 1/3 cup rice flour and 1/3 cup tapioca flour. Add 1 tsp xanthan gum or guar gum and one packet unflavored gelatin.
You can use this mix straight up for any cake recipe.
If the cake recipe calls for eggs substitute egg replacer. Or if anyone knows of an egg free mayo, that would work too. 1/3 cup of mayo for each egg. Light olive oil can be chilled then used for butter.
I know there are some brands of seasoning mixes (mex style) that are gluten-free. I'd just run to the grocery and read the labels on chili and taco seasoning packets and see which ones are gluten-free.
I mix my own at home, but when traveling, I've bought them. Also, friends have invited us over and they have found the gluten-free seasoning packets.
My mix uses:
1/4 cup chili powder
2 tbsp cumin powder
1 tsp corriander powder
2 tsp onion powder
1 tsp garlic powder (or omit this and use fresh roasted garlic, see below)
1 tbsp or 5 cubes gluten-free chicken bullion crushed.
1/2 tsp red pepper powder
1 tbsp dried cilantro
I keep this mix in a bag in the spice cabinet. For Spanish rice, preheat your oven to 450 degrees. Also preheat a cast iron or heavy bottom pan to med high heat.
Place 2 tomatillios (sp? Spanish tomatos) 1 lg green chilie, 2 roma tomatoes, one bulb of garlic, and 1 med yellow onion(skin intact) in a baking pan. Drizzle with oil, cover loosly with foil and place in oven. Bake for 15 to 30 minutes until all are roasted.
While veggies are baking, add 1 cup of dry rice to your cast iron pan. Lightly brown stirring constantly. Add 2 cups chicken stock and 2 or 3 tbsp of the above mix. Boil until most of the water is gone.
Remove roasted veggies from the oven. Skin and chop the veggies, also remove seeds from the tomato and green chili. Stir chopped veggies into the rice. Salt to taste. Spread rice mixture in a casserol dish and bake (covered) in a 400 degree oven for 15 minutes.
Corn dogs are pretty easy to make gluten-free. Mix:
1 cup gluten-free flour (betty Hagman's rice, potato, tap blend is fine)
1/2 cup corn meal
1/2 cup corn flour (finely ground corn meal)
1 tsp baking soda
1 tsp salt
1 tsp xanthan gum
1 egg beaten with 1/2 cup milk
pinch of sugar
Mix until well blended. You may need to add a bit more milk (I don't measure my milk and so I'm just guessing on that 1/2 cup.) You want a batter that will coat your hotdogs when they are dipped, the coating should be about 1/4" thick, any thicker and the batter will not cook all of the way before it burns on the outside, too thin and there will be bald spots where the batter splits away from the hotdog during frying.
Heat oil to 350 degrees. Use corn or safflower oil for even cooking.
rinse hot dogs. pat dry, toss dogs with a little corn starch to coat them. Slide a wooden dowel down into the hotdog about 1/3 of the way. Dip the hotdog into the batter making sure the coating gets on the dowel stick a bit. This keeps the coating on the hotdog better during frying. Place the coated dog immediately into the hot oil. Cook until light golden brown, about 2 or 3 minutes. Drain on paper towels. (if you want to cook a lot of corndogs, don't fry them quite so golden. Just let the coating firm up then remove and drain. Freeze corn dogs on a baking sheet until solid then transfer to a freezer bag. To heat, you can put them in a 400 degree oven or refry them.
If you cannot eat corn, try sorghum flour as a substitute for all of the corn flour and arrow root powder or potato starch as a sub for the corn starch.
Arrow root is good as a sub for potato starch. Tapioca flour makes food chewy, so it would depend on what you are cooking. Potato starch smooths and thickens. Arrow root does't do the smoothing and thickening as well, but it works.