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

Katydid

Advanced Members
  • Content count

    150
  • Joined

  • Last visited

Community Reputation

0 Neutral

About Katydid

  • Rank
    Advanced Community Member

Contact Methods

  • ICQ
    0
  1. Does anyone know for sure if Zatarain's Fish-Fri breading is gluten free? The ingredients list only enriched corn flour but I want to be sure. Thanks
  2. I, too, use Bette Hagman's recipe. I think its called Tender Vinegar Pie Crust. I mix all of my ingredients right in my Kitchen Aid; first cutting the shortening into the dry ingredients and then adding the wet and mix until it gathers up in a ball. However, I think the reason this always turns out so great for me is the rolling. I use one of those zippered circles (available at kitchen stores) to roll it out. No splitting, no tearing, just a perfect circle. Couldn't bake a pie without it.
  3. I have been cooking gluten free for over 20 years; and believe me when I say I have never tasted a chocolate cake, gluten free or otherwise, that is as good as Namaste Chocolate Cake Mix. It is available at health food stores or at namastefoods.com. It is dark and rich and moist; and it stays fresh tasting for many days. I have a website gift basket business and it is the most requested item asked for. I am a very discerning cook; but after coming across this mix, I wouldn't dream of using anything else. It is truly wonderful. Good luck!
  4. Hi- Just had to reply to your post as I make a 'lasagna' type casserole all the time and it is absolutely fantastic. Not only my family loves it; but it also gets rave reviews from our celiac group at our potlucks. Just layer the stuff like you normally would....no changes necessary. I'd be happy to email my recipe if you like; and I also have a great french bread recipe that I serve with it. In any event, enjoy the day and have fun. Kay
  5. I just had to reply to your post because it reminded me so very much of my husband's situation. Fifteen years before he was finally diagnosed with celiac, he kept complaining to doctors that it seemed like he was getting the flu every 6-8 weeks, lasting 3-5 days. He would bloat, have D, heartburn, and feel exhausted and weak and achy all over. Over the years, the gap narrowed and symptoms came more frequent until it was almost constant. He finally became very irate with his doctor and told him he didn't want to wait for the autopsy to find out what was the matter with him. That was the turning point as the doctor was taken back a bit and started ordering tests and specialists...and thus his diagnosis. This cycling of symptoms made it very difficult for us to understand, because one day he could have pancakes and be fine, and a week or two later the same pancakes would make him sick. So he is proof positive that, yes, symptoms can come and go. To answer your question about symptoms occuring in youth and then going dormant, I can only add that I have personal friends in our celiac group that this very thing happened to. I also have a nephew who was actually diagnosed celiac as a youngster and then 'grew out of it', only to have it return with a vegence in his 30's. Hope this is helpful.
  6. I am in desperate need of any recipes for cookies, cake or muffins that are free of dairy, gluten, egg and soy. If anyone can help me, I would be so grateful!
  7. Wow! Thanks so much for the great ideas for using my egg yokes. I certainly won't be throwing anymore away. I was particularly excited about the info on freezing them. I had wondered about that, but now I have the directions. How cool! This forum is so marvelous...I just knew someone could help me out. Kay
  8. I have recently been baking a lot of a new French Bread Recipe; not only for bread, but also to make sub sandwiches It is absolutely marvelous. The only problem is it uses 3 egg whites and I don't know what to with all the egg yokes, short of putting them down the garbase disposal. Does anyone have any recipes to help me use up my egg yokes instead of throwing them out? Many thanks. Kay
  9. As to the question of having a 'normal range' thyroid test and still having thyroid type symptoms, I would like to add the following: I always had very low basil temp in the morning. You need to take it under your arm upon awakening, even before getting out of bed. I was cold all the time and would get these horrible fatigue spells where I was so tired and cold that I actually hurt all over. I had no hair under my arms or on my legs -nice not to have to shave; but I had no eyebrows either. I had great difficulty controling my weight; and also a family history of thyroid problems. For years, my doctors always told me my thyroid was just fine, even an endocronoligist. Then about a year ago, a new doctor tried me on a low dose of Armour, a thyroid med. What a world of difference it made. I am no longer cold all the time and don't have those horrible fatigue spells anymore. I can control my weight just fine now and was even able to loose the 10 pounds which I had been fighting forever. Despite the numbers, sometimes doctors just have to listen to the patient and pay attention to their symptoms. I'm certainly glad I stumbled across one that did. Hope this helps someone. Kay
  10. LETS FACE IT, WE ALL THINK THAT A GI IS THE LAST WORD IN STOMACH AND GUT PROBLEMS, BUT ALL GI'S ARE DEFINITELY NOT CREATED EQUAL. I ONCE HAD VERY PROMINENT GI TELL ME THAT FATIGUE WAS IN NO WAY A SYMPTOM OF CELIAC. YOUR BLOOD TESTS COULD HAVE BEEN FAULTY BECAUSE YOU HAD BEEN ELIMINATING GLUTEN FOR A WHILE. I SAY IF EATING GLUTEN FREE IMPROVES YOUR LIFE QUALITY, THEN THAT IS WHAT YOU SHOULD DO AND QUIT WORRYING ABOUT BEING CONFUSED OR CRAZY. ADDED BONUS; IF IT IS CELIAC AND YOU AVOID GLUTEN, YOU WILL EVEN CONTINUE TO IMPROVE MORE AND MORE.......UP TO A YEAR OR SO. AND AT THE SAME TIME YOU WILL BE AVOIDING SOME OF THE NASTY THINGS THAT CAN COME WITH IT.
  11. I have a celiac husband who is a super high engergetic individual; and the kindest, gentlest and most loving and giving person you could ever meet. So much so that our children often say their is surely an angel in heaven knitting his halo. But when this wonderful man accidently gets glutened. WATCH OUT! You have never seen such a transformation. He becomes extremely depresssed, moody, argumentative, horribly fatigued, very achy, sleepy, has brain fog, chills; and actually acts old. After a few days or so, he's back to his old self again. There is certainly no doubt in our mind about gluten causing depression. .
  12. Gluten free apple pie filling brands - Great Value, Wildnerness and Musslemans are all gluten free (the Great Value brand is Walmart's house brand and actually says 'gluten free' on it The last time I checked, Lipton Onion Soup mix was still gluten free. Hope this helps. Kay
  13. Hey - has everyone interested in this pan seen the Walgreen ad in last Sunday's paper? I think they are national ads. Walgreens has the same identical Pancake Puff Pan in their "As Seen on TV" section. Easier to get to because it seems like there is one on every corner. Cost is 19.95. Kay
  14. When it comes to crumbs for a cheesecake crust, just about any chocolate cookies run through the food processor works really well. I have used Pamelas chocolate chunk cookies for this; but I usually always have chocolate crumbs in the freezer. If I ever have anything chocolate left over and starting to dry out (cake, cookies, brownies, etc) I just remove any frosting and break into pieces and run through the food processor and freeze. and then just add to as I get more. Speaking of cheesecake, Philadelphia Cream Cheese has come out with a prepared cheesecake filling that you just spoon on the crust and chill for 4 hours....no baking at all. I just bought one and I'm so wanting to try it. This post made me think of it. Think I'll just do that tonight.
  15. I have just purchased a book called "THE KID-FRIENDLY ADHD & AUTISM COOKBOOK-THE ULTIMATE GUIDE TO THE GLUTEN-FREE, CASEIN-FREE DIET" by Pamela J. Compart, MD and Dana Laake, RDH, MS, LDN I haven't gotten into it far enough to actually try the recipes yet---still reading; but it seems to be a fairly comprehensive evalutation as to what it is, why it works and how to do it. I bought it to become better versed in the casein-free diet. I have a small gluten free gift basket business and I am starting to get more and more requests for both gluten-free and casein-free. Hope this helps! Kay