Deby's and Outside the Breadbox make good crusts, although they are Denver companies and I don't know where their distributions stops.
My next favorite is Schar, which were on the east coast months before being here in Denver, so it's likely you can get them. They are 3rd because they are thicker and slightly dry/chewy, but they are good none the less and get bonus points for being non-refrigerated.
Last is Kinnikinick (sp?) which are square and good, but very thick and high in calories comparatively. They are also very sweet.
I have some pizza mix to roll my own, but haven't had the courage yet to mix.
As far as recipes, warm the crust, remove then we use 1/2 bottle of Meditalia (King Sooper/Kroger) "Roasted Egplant Tapenade" (tomato allergy) and coat the crust, rip up or shred some cheese, add toppings (raw generally, all vegetarian), more cheese and bake at 375
Have kids? Pre-winter "snow"ball fight!
We use a Gluten Free Pantry bread mix for bread machines in a very nice rice/bread cooker we received as a gift- and are ALWAYS fighting the middle. Flipping, etc. doesn't seem to help and the size and consistency of the void varies in seemingly unaddressable ways.
Ah well, the crust is the best part anyway! Let us know what you figure out.
I've tried several gluten free pastas but I can't get any of them to turn out decent when cold- they are either stiff and dry or mush once cold. I've been to two gluten free food fair type events and both had great cold pasta on sample.
The first time I brought the product (bagged pasta salad kit) home thinking I'd finally found the perfect base for gluten-free pasta salad, and it turned out stiff and dry despite following the package. It was soooo good at the sampling, perfect texture and everything. The flavor was still good, but the noodles themselves were like bits of dry rubber.
So the other day there was some potato flour pasta on sample, and I know that stuff is mushy even when freshly cooked. But the sample was, again, great texture cold.
I finally realized I must be doing something wrong- boiling my pasta per instructions, drain, rinse and dump in a tupperware, then throwing that in the fridge. It doesn't seem to matter if I leave it bare or make mac and cheese or add oil, once it hits the fridge unless you microwave it exactly it turns gross.
So what are some tricks to getting perfect cold consistency to gluten free pasta?
So I've been gluten free for about seven years and have lots of other food issues. I need Mayo packets to carry with me on an upcoming trip, but I messed up and ordered Kraft "Fat Free" Mayo packets instead of Kraft "REAL" Mayo packets, and there is not enough time to fix it.
So the packs I've got seem to make me sick, and everyone in the world seems to have switched to cheap corn-syrup based mayo substitute. Heck, my cat won't even lick the FF Mayo packets! So anyway, "everyone is the world" is not totally hyperbole, I've been into 17 different restaurants, bars, and gas stations that I've never been in in YEARS, asking each one "do you have mayo packets?" "can I see one?" No one had the Kraft brand, so I haven't forked over the gobs of money I was ready to, in order to score a few handfuls for my trip.
There are however two possibilities, and I'd like to hear from anybody who is highly sensitive, knows what's in these, or has a reaction (like I do) to wheat derived vinegar.
The first is Subway light mayo, packaged by Subway. This looks like the best stuff, but I don't want to play russian roulette to find out if the vinegar is wheat, mixed, or whatever.
The second is Heinz, found at a 7/11. It has corn syrup, but it looks more like it might be mayo, however the vinegar is listed as "White Distilled Vinegar" and I don't know what that means.
Anyone with inside info, please let me know!
I pack my own food all the time too. I know the drill- cold, pretoasted gluten-free bread sandwiches with cheese and margarine that hasn't been refrigerated for 10 hours, YUM. I carried both breakfast and lunch with me just this morning because I needed to take my truck in for service and didn't know how long I would be waiting. I guess I don't get your point, as stated I'm already expecting to cart a backpack full of gluten-free food with me, as I do, all the time, seemingly everywhere I go. Hell, at least I'll get to bring a cold pack with me, unlike the airport.
But the first day is just the usual inconvenience. There is no guarantee that I'll get to pack my lunches each day in my own kitchen. There is no guarantee that I'll get to come home for dinner, nor how long I'll be so occupied. It's possible that I'll be put in a position where I have absolutely NO CONTROL over my food sources, preparation or handling. That's scary as hell to me, no matter how remote the possibility, the possibility itself is terrifying.
Hello all! OK, so I'm starting to freak out. Here is the deal- I'm super sensitive to gluten, having been gluten free for some 5 years now and also (like many others) allergic to other things (corn, carrots, green pepper, some mushroom types). To make matters more difficult I'm vegetarian. Luckily we maintain a 99% gluten free (and 100% veggie) household and are very strict about contamination when preparing gluten. We live in a small town in Colorado and the nearest restaurant offering gluten-free fare is more than an hour's drive, not that I eat at any of them anymore as I've been sick more than a few times. Sick for me means at least a day lost to frequenting the toilet, gastro-intestinal pain, and mental fogginess- and that's if the dose is small. Usually if there is contamination it is days before I'm back to normal.
My whole life is arranged around being "normal", I don't work so I don't have to miss meetings or days of work anymore, I don't go anywhere because there is always food, I take everything I need for meals anytime I go out, the last time we flew I packed a backpack with 3 meals and snacks for each day of travel. Normally when I travel, I do so in an RV because I can bring boxes of my own fare that way, and have a toilet no matter what. Only by being obsessed with the minutia of my food today can I have a normal tomorrow, even if it ruins today.
So hopefully that gives you an idea of where I am, to frame what I'm so freaked out about- I got pulled for jury duty. I've done jury duty before, in fact I've been a foreperson. Of course that was back when I had a professional career and wasn't gluten intolerant. Now I'm imagining the bookbag of gluten free meals because I don't know what will happen during the day, and being sequestered, or having a scheduled lunch where there is no possibility of me obtaining food... all the scenarios, right down to getting glutened on the second day of the trial and not being able to hold my bowels or concentrate through court the next day...
It's embarrassing to consider explaining this to a judge in front of 30 people I'll probably never see again- and I'm not embarrassed by much. It's always a tough decision to risk explaining too much to someone who asks about the disease, and here I'm facing making sure it's real to complete strangers but also trying to ensure that it will be taken seriously, but not as grandstanding to get out of jury duty. There is a layer of pride too- that I should be able to be strong enough to endure in order to serve like a normal person, that I shouldn't let this affect my ability to live... I just don't know that that is possible when I have no control over my situation, and the last thing I want is to take the responsibility and then fail to see it through.
Of course it is certainly possible I won't even get called, which would be disappointing in it's own right, but in the mean time I've got three weeks to kill freaking out about all the possibilities and ramifications.
So has anyone else been through Jury Duty with allergies? Any suggestions besides dragging a loaf of Udi's and my best "Hot peppers, dish-soap and broken glass" elucidation with me?