Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

domineske

Advanced Members
  • Content count

    58
  • Joined

  • Last visited

Community Reputation

0 Neutral

About domineske

  • Rank
    Community Member
  • Birthday

Contact Methods

  • ICQ
    0
  1. our favorite is 'Cause Your Special golden pound cake
  2. I have had really good results using Mr. Ritts flour mix and the recipe from Nestle's chips.
  3. I use Gillian's frozen pie crusts for pumpkin pie all the time. I just follow the Libby's recipe and use the pie crust frozen (not thawed) and they turn out fine. The only problem with Gillian's is finding one that's not cracked. They crack very easily.
  4. What a progressive attitude! What college?
  5. We've had good experiences at Maggiano's (gluten free pasta) and at the White Dog Cafe (very understanding chef.) Good luck.
  6. I would recommend calling ahead for Maggiano's... they sometimes run out of the gluten-free pasta. We also like the White Dog Cafe... the chef was very knowledgable about celiac and was very specific about ingredients (such as the mashed potatos.)
  7. I was in the store buying Cocoa Puffs and the label listed with Oats and Wheat Starch. Is this an old batch or did they change the recipe again?
  8. Be careful of some of the Breyers flavors, such as the checkerboard vanilla & chocolate. They can contain malt flavoring.
  9. I called Pillsbury (800-767-4466) and they said that the Coconut Pecan fosting contained wheat. They said the other flavors did not contain wheat, but they were working with their ingredient suppliers to confirm that there were no ingredients containing oats, barley or rye. They estimated that it would take 2-3 months before they could confirm.
  10. Does anybody know what happened to the Delphi lists? They used to be updated every quarter, but the last one is now over a year old.
  11. Have many folks tried the new cocoa puffs? Any bad experiences?
  12. Corn pops used to be gluten-free and about a year ago they changed the formulation. It took us by surprise. It reinforced the "always check the label rule" for me, which is really depressing because it means "always check the label... each and everytime!"
  13. As Catholics, we've found communion to be tricky. When possible, my daughter receives just the precious blood, but not from the priest's chalice. When they have mass at her school, we bring up the approved, low gluten hosts from the benedictine sisters. If they are not offering communion under both species, my daughter makes a spiritual communion, a simple prayer for those who CANNOT receive communion. Our priest spent time teaching her the prayer, and for us it's an elegant way for her to always be able to participate in communion. I pray that they change the rules, but until then this works for us.