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Dylan

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About Dylan

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  1. I was wondering when someone would use the old "SOS" adage....LOL. Your idea sounds even better, the hash browns, that is!! I like sausage better with that recipe too, might have to try it soon. I just don't like the idea of buying a big batch of those flours only to get it XC by the other person in my house....
  2. This one wasn't spicy at all to me....I even had to add a LOT of hot sauce.....It seemed more tomato'ey to me. But yeah, that pic is niiiiicccceeee....
  3. http://glutenagogo.blogspot.com/2007/02/mexican-tortilla-bake-when-i-was.html I used 2 lbs ground beef, 2 cans black olives (I sliced them), bell peppers, onions, and pepper jack and cheddar cheeses. Outstanding. I made this one last weekend and am making it again tomorrow. Works great with sour cream and hot sauce (if you can handle them). Oh, I used La Banderita corn tortillas with ZERO gut issues if yall were wondering....Oh, and don't hate on the musings of a Southern Gent. ;p
  4. Any other advice? I made this last week and am going to again tomorrow....5 out of 5 stars.... http://glutenagogo.blogspot.com/2007/02/mexican-tortilla-bake-when-i-was.html I used 2 lbs ground beef, 2 cans black olives (I sliced them), bell peppers, onions, and pepper jack and cheddar cheeses. Outstanding.
  5. ANY hot sauce is welcome to my dishes. I'm a hot sauce connoisseur. LOL. Glad that hot sauce for the most part is gluten free!
  6. Fun times....I have pretty much zero access to gluten free bread around here. . I've never used another thickener before, so I am hesitant about using one at ALL. Keynote....How would some Ore Ida hashbrowns as a base do? I think it might just turn out pretty darn well (after trying the gluten free breakfast casserole- hashbrowns instead of bread-I just made Sunday). Just put the "toppings" over the hashbrowns? Thanks for the input! I'll try it soon. ~D
  7. http://www.mclwestchester.org/More/FromtheMess/tabid/105/articleType/ArticleView/articleId/200/Marines-Breakfast-Recipe-for-SOS.aspx This recipe is AWESOME, but Gluten FILLED. Please help!
  8. Feeling good at the moment....Gluten free 2 weeks so far....:)

  9. OK....WOW. I made the recipe today, xtra beef, less a few ingredients +oregano. HOLY COW!!! This was AMAZING. I did the spaghetti squash part too. Only a little bit crunchy, but DANG! This was BY FAR the best spaghetti I've ever had. Good thing I have breakfast for the week coming!
  10. This might help a bit, I think I'm going to try cooking the one I posted earlier tomorrow for lunch for the week! http://www.fabulousfoods.com/index.php?option=com_resource&controller=article&category_id=224&article=19943
  11. Do you make it like this: http://www.marksdailyapple.com/how-to-make-the-ultimate-homemade-tomato-sauce/ "Cutting" it with a fork? I've never had it this way but I REALLY want to try it!
  12. Hey Takala, how do yall "designate" times to be in the kitchen? I'm having trouble around the house. When I NEED to eat, the other person happens to be in the kitchen EVERY time. DARNIT! ;p
  13. Wouldn't the all purpose flour have gluten? Just inquiring!
  14. Topic. Sorry. Don't have enough time to search, gotta head out now. Thanks in advance!
  15. Oh no! Sorry to hear! I think it might have been an xc problem. Inhalation maybe? In the future, if you have to make your food at the same time (or close after) all that NASTY flour is in the air, keep tupperware closed until the microwave and then just crack it. Once it's done in the micro....clamp it shut and RUN. ;p The funny part....I actually do this!