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bbuster

Member Since 03 Aug 2006
Offline Last Active Mar 03 2014 11:29 AM
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#781531 Choc Mud Cupcakes

Posted by bbuster on 18 March 2012 - 03:59 PM

would you mind sharing the recipe?
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#767987 What Do You Put In The Lunch Box?

Posted by bbuster on 25 January 2012 - 08:36 AM

Zone perfect are gluten-free??? wow, that makes me smile!

I have posted on this a few times. I swear I don't get kickbacks or anything! :)

Their labels say: manufactured in a facility that processes ...... and wheat. I have called them directly and their customer service rep was very knowledgeable. They have to make this disclaimer, but also said about how they clean thoroughly when changing products. We had a long conversation where she answered every question to my satisfaction and gave me a good feeling that they understood gluten (and other allergens) and knew what they were doing.

Some of their flavors do contain wheat (and maybe barley) but those are clearly labelled as such.

That being said, my son (Celiac) is now 17, and a box of 5 bars will not last him a week! They are his breakfast/lunch/snack of choice - to him almost as good as a candy bar and conveniently portable and always ready to eat. To me, more filling, high protein and generally nutritious.

I think when he goes away to college I am going to have to buy part of the factory that makes them!
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#720518 Need A Good gluten-free Dessert For This Weekend...

Posted by bbuster on 03 August 2011 - 09:48 AM

Another one - this looks and tastes like it took a lot of trouble to make, but really is not hard. Although as we are baking in 100+ temps outside, the thought of turning my oven on....

Petite White Chocolate Cranberry Scones

2 cups gluten-free flour blend
1/3 cup sugar
2 tsp baking powder
1 tsp lemon or orange zest
1/2 tsp salt

1/2 cup butter/margarine
3/4 cup whipping cream
3/4 cup sweetened dried cranberries, coarsely chopped
3/4 cup gluten-free white baking chips

1/2 cup gluten-free white baking chips
2 tsp shortening

Heat oven to 400oF
Combine flour, sugar, baking powder, zest and salt in a large bowl
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs
Stir in cream, mix in
Stir in cranberries and 3/4 cup white baking chips

Knead dough 5-10 times until smooth
Divide dough into 4 equal pieces
Shape each piece into a 8 X 1 inch log
Cut each log into 4 pieces (2 inch each)
Cut each 2-inch piece in half diagonally

Place on ungreased baking sheet at least 1 inch apart
Bake 9-11 minutes - golden brown around the edges
Cool completely

Mix 1/2 cup baking chips and 2 shortening in small microwaveable bowl
Microwave on 50% power for 30 seconds at a time until melted
Stir and drizzle scones with melted chocolate

gluten-free Flour Blend (or use your favorite)
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
2 tsp Xanthan gum
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One more comment - I make a lot of good desserts, but honestly, what everyone seems to go for the most is when I make gluten-free brownies. Nothing special about the recipe, but I top with a very thin layer of chocolate frosting and Heath bar pieces.
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#720514 Need A Good gluten-free Dessert For This Weekend...

Posted by bbuster on 03 August 2011 - 09:38 AM

Here's a nice summer dessert:

Strawberry Pretzel Dessert
3/4 cup gluten-free pretzels
1/4 cup sugar
1/4 cup melted butter

crush pretzels to pieces about 1/4 inch maximum
mix together
press into bottom of greased 8 X 8 inch pan
bake 350 F for about 7 minutes
cool about 1 hour

4 oz cream cheese
1/4 cup sugar
8-9 oz Cool Whip

whip cream cheese and sugar together until fluffy
fold in Cool Whip (add more to taste if you want)
spread across pretzel layer (save a little for garnish if desired)
refrigerate 15 minutes or longer

1 small package strawberry Jello
1 cup hot water
1 large package frozen strawberries (without juice)
or sliced fresh strawberries - about 1/2 pint

dissolve jello in water, then add strawberries
after it thickens a little, pour over cream cheese layer
refrigerate 2 hours minimum

If using fresh strawberries, wash, cut (as desired) and put in freezer
15 minutes or longer to help the Jello begin to set quickly

You can reserve a small amount of the jello mix and add to the cream cheese layer to make it pink.
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#704612 What Do You Do?

Posted by bbuster on 01 June 2011 - 05:53 AM

I am a Chemical Engineer for a Fortune 50 company. I've been doing this for over 25 years, and on the fun side of it, I volunteer as a speaker (and demonstrator) at various school career days and Engineering Week events. I've given presentations about engineering to kids from kindergarten through college freshmen at a local technical college. I especially enjoy encouraging girls to pursue math and science, and engineering as a career if they are so inclined. I did not know any engineers when I was in school, so I enjoy the chance to mentor others.

Married with (2) children, my family is my passion. Since my best friend and then my son were diagnosed with Celiac, I have made it my mission to learn all that I can, and then in turn help people who are newly diagnosed. Fortunately, I love to cook, so this gives me a good reason to experiment.

I tell my friends that if I ever get so fed up with my work that I quit or get fired, gluten-free baking will be my next career. I often bring treats in for birthdays, etc. and I only do gluten-free baking anymore.
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#703381 Any Way To Help Celiacs That Have Been Impacted

Posted by bbuster on 28 May 2011 - 06:28 PM

I didn't see this posted anywhere today... but here is a contact to help Celiacs in the Joplin area.

http://glutenfreewor...-need-our-help/


Yes - this is legit.

I live in Springfield and via Barb, who leads the Celiac Support group in Branson, which overlaps with the Springfield group, I got in touch with Rita in Joplin. Rita leads the Joplin Celiac support group (I think it's new). Anyway, Rita put me in touch with someone in Springfield who was going there today, so I was able to collect a bunch of stuff from myself and and a couple of other people in the area, and get it delivered to where it would be taken care of.

They are mostly asking for non-perishables, but since we are so close, I also baked a bunch of chocolate chip cookies and vacuum-sealed them in 6-packs with a little note of encouragement.

My understanding is that the Red Cross is NOT able to manage any kind of special food needs for people.
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#702943 Gave In And Called Dr For Results..................

Posted by bbuster on 27 May 2011 - 10:14 AM

OK - I have a different answer from the other posters so far.

Firsy of all, I have not been in your situation. My son's bloodwork and endoscopy were all positive, although not strongly so. (I hope that means we caught it early?? We'll never know because he did not have classic symptoms).

If it were me, I would ask myself "do you really need a formal doctor's diagnosis?". If you do for insurance purposes, or for some other reason, by all means seek another doctor. (I would probably seek another doctor regardless, but when you live in rural areas your choices can be limited).

If the only reason you want a diagnosis is "to know", I would start eating gluten-free. When my son was first diagnosed, they referred us to a dietician for consultation, and insurance covered that. But honestly, I already had more information from the internet (a LOT from this board) than she did. So I can't say I gained anything from that visit. (Never went back.) We went to great lengths to see a pediatric GI specialist from Kansas City. In the 3-4 visits we had with him after he did the endoscope, all he did was look at my son's chart, poke his stomach a few places, ask how he was doing, and tell some jokes. Seriously! So I just continued to get my son's Ttg checked at our regular family doctor's office, every 6 months until we went from positive to equivocal to negative (2 negs in a row) and then we backed off to once a year, which we still do as part of his physical. And we don't see the GI any more - I see no point in it.

Right now there is no medicine to cure or treat Celiac, so you don't need a doctor for prescriptions. Many people live their lives as gluten-free without a doctor's note.

And in the future if your circumstances change and you somehow must have that diagnosis, I don't think it takes that long after resuming eating gluten for the body to respond for the doctors to see.

Wish you well with your choices!

Bev
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#655705 Breads

Posted by bbuster on 23 November 2010 - 10:05 AM

My (Bette Hagman's) pizza crust recipe says to use dry milk powder or almond meal, so maybe you could try that. I use either or both, depending what I have on hand, and can't really tell the difference in the outcome.
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#655227 Your Favorite Dessert Recipe?

Posted by bbuster on 21 November 2010 - 02:09 PM

If you love chocolate, this is hands-down, one of my favorite dessert recipes EVER!

Flourless chocolate cake:

http://allrecipes.co...-II/Detail.aspx

I was thinking about trying this in little mini-muffin pans. Has anyone ever done that? Suggestions on how much to reduce the baking time?
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#652674 Good Gluten Free Cookbooks?

Posted by bbuster on 11 November 2010 - 01:37 PM

1) I'm a big fan of Bette Hagman in general. The Gluten-Free Gourmet Bakes Bread is my staple for most of what I bake (not just bread). It has my son's favorite bread, pizza, brownies and chocolate cake.

2) I recently checked out 1000 Gluten-Free Recipes by Carol Fenster. This book had EVERYTHING - appetizers, salads, main dishes, etc. besides breads and desserts. Good explanation about flours and such. Also a section of gluten-free recipes that don't use any "special" ingredients.
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#651103 Thanksgiving Desserts

Posted by bbuster on 04 November 2010 - 06:04 AM

I don't know what our Thanksgiving plans are yet, but recently on a quest for some new desserts, I have found some that everyone liked. I like that they are all small/individual as opposed to a big pie or cake.

1) coconut cookies (I put caramel and chocolate chip cookies inside)
2) white chocolate chip pumpkin cookies
3) pumpkin spice mini cupcakes - I top these with a half cream cheese, half cool whip frosting so it is light, then top with either pecans or heath bar pieces
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#650828 What Does "Gluten-Free" Really Mean?

Posted by bbuster on 02 November 2010 - 06:20 PM

Legislators have to deal with this.


and that's where it gets REALLY scary!
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#641569 How Do You Handle Going To A Wedding?

Posted by bbuster on 23 September 2010 - 01:30 PM

Depends on your relationship to the wedding couple.

We will be attending a wedding and I didn't want to bother the bride, so I contacted the groom's mother (that was easy because she is my sister) and got the name of the caterer. Then I called the caterer and said I had some questions about the menu for such-and-such wedding on Oct 2. The caterer gave me an abrupt "and who, exactly, are you?" and I told them I was the aunt of the groom and had a son who needed gluten-free, blah blah and they were very polite and went through the menu and ingredients with me so I got the info I needed.

Good to know that caterers are not giving out secret wedding menus to strangers!!

So if you know the bride's parents you might contact them, but if not I would have contacted the bride and told her I would take care of what I needed, I just wanted to know who the caterer is. Based on calling them, you can decide if you think it is safe to eat there or you need to make other arrangements.

As you say, the bride has plenty to worry about, and however well-meaning, some things might get lost in the translation anyway.

Good luck!
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#632673 What Is Your Favorite gluten-free Cookbook For Cooking For A Family With Youn...

Posted by bbuster on 18 August 2010 - 07:24 AM

I really just use a cookbook/recipes for baking.

My favorite is Bette Hagman's The Gluten-Free Gourmet Bakes bread.

Good collection that includes my son's favorite bread and pizza crust. Also a nice section in the beginning that explains different types of flours, etc.

I know lots of people like a bread machine - I actually prefer using a loaf pan and oven so I can keep tabs on the rising and baking; also, I usually pull off several small portions and freeze to bake later - making a fresh single-serve bun or roll.
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#631063 Taco Bell

Posted by bbuster on 12 August 2010 - 06:03 AM

News to me but I'm sure my son would like to give them a try - thanks for the tip!!


Well, last night my son went to Taco Bell for the 2nd time in a week to get Cantina steak tacos, so I guess he likes them too! I assumed they would be hard shell, but they are soft corn tortillas with steak and whatever else in them.
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