Posted 28 August 2013 - 06:46 PM
Posted 28 August 2013 - 06:50 PM
And I was at another restaurant and the same thing. They were safe.
Sometimes they have egg whites but they look like there is meringue on them.
You should be Ok, I'm thinking.
"You have problems. There are not enough paper clips, and then you've got world hunger. Your problems are somewhere in between." -DPR,III
Celiac.com - Celiac Disease Board Moderator
Posted 29 August 2013 - 07:36 AM
When I make them at home they're just sugar, cinnamon and a little egg white. Could it be from some sort of cross contamination where someone touched gluten and then the pecans?
Blood tested 8-11 positive, Biopsy 9-11 negative (long story, most gastro drs. are morons)
gluten-free 7-11, Dairy Free (mostly) 8-13 - Everything but butter. Can't live life without butter....
DS - negative blood test, just diagnosed with ADD and other learning disorders, DNA test positive - high risk
Issues related to gluten: depression, low iron, hair loss, positive ana test for lupus, low vitamin D, headache, sinusitis, environmental allergies, brain fog, GI problems, weight gain....the list goes on....
Posted 29 August 2013 - 01:23 PM
Thanks, everyone - was just wondering what the 'normal' way to make them was. So far, no reaction, so I think I'm good.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users