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Sharon Marie

Member Since 21 Nov 2007
Offline Last Active Feb 20 2011 01:13 PM

Posts I've Made

In Topic: Just Wondering Who's From Minnesota

08 February 2010 - 09:18 AM

I am from the little town of Blooming Prairie, Mn. One great thing about this forum is that it makes one realize they are not alone with any of their strange symptoms.
I appreciate you all!

In Topic: How Do You Respond To Things Like This?

04 February 2010 - 07:54 PM

Thank you so much for the recipes I can't wait to try them! Lo carb and gluton free! Exactly what I need!


there are LOTS of options for making gluten free pizza thankfully, so your sister won't need to be inconvenienced by your disease.

Here's one recipe http://www.genaw.com...dish_pizza.html

Here's another http://www.examiner....its-Wow-in-Gold

And cake is easy too! I use almond flour or coconut flour for baking now. Both are gluten free, and low carb too! ;-) I recently made my own almond flour (because it's so expensive). I bought a bag of sliced almonds, and then ground them up in my coffee grinder to make flour. Works awesome, and only cost me like $2.50 instead of $10!

Here's a really good recipe for coffee cake

2 cups almond flour
3/4 cups Splenda (or equivalent of whatever sweetener you prefer, I use Stevia mostly now)
1 tsp cinnamon
2 sticks butter, cold
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 egg
1 tsp vanilla extract

1 8 oz pkg cream cheese, softened
1/8 cup Splenda
1/2 tsp vanilla
1 egg
1/2 cup raspberries (I used frozen)

Preheat oven to 350F

In a large bowl, combine flour, splenda and cinnamon; cut in butter until mixture resembles coarse crumbs (do not at this juncture decide to go play in the yard with the dogs for a few minutes while the mixer does the work for you!)

Add to the remaining crumb mixture the baking powder, soda, salt, sour cream, egg and vanilla. Blend well. Spread batter in an 8x8 inch baking pan.

For the topping: in a bowl, combine cream cheese, splenda, and egg, bled well. Pour over batter in the pan. Carefully spoon the raspberries evenly over the cream cheese mixture. Sprinkle ground almonds or crumbs over the top.

Bake for approx. 50 minutes, or until set (I think I had mine in for a full hour). Cool completely before serving.

It's very very yummy! I modified this recipe from the Watkins website

In Topic: Grain Free Diet

30 January 2010 - 06:28 AM

I am thinking I have become intolerant to all grains. All the nutrition sites say that grain is an important part of our dietary intake. Thank you for your input.
I need all the advice I can get on this topic.

In Topic: Question About Cross-contamination

28 June 2009 - 01:52 PM

Here is a good post on cross contamination, I hope it is helpful.

Cross-contamination is when gluten-free food comes into contact with food that does contain gluten. Unfortunately, there are many ways for cross-contamination to happen in homes and restaurants. Here are a few safety tips to help prevent gluten accidents:
• Don’t prepare gluten-free foods on the same surface used to prepare foods with gluten unless the surface has been thoroughly cleaned. (In restaurants, ask the chef to wipe down the grill before preparing your order.)

• Make sure utensils have been thoroughly cleaned after preparing gluten-containing foods. Even better, have separate sets of utensils for gluten-free food preparation.

• Don’t use the same toaster for gluten-free bread and regular bread. If your home isn't entirely gluten-free and you can only have one toaster, try to make it a toaster oven and get extra trays from the manufacturer for gluten-free toasting.

• Don’t use the same sifter for gluten-free and regular flours. Clearly label the gluten-free sifter to avoid mistakes.

• Don’t deep-fry gluten-free foods in the same oil used to fry breaded items. This is a particular risk in restaurants. You'll need to ask whether breaded and unbreaded items are fried in the same oil.

• Watch out for crumbs in spreadable condiments (such as jellies, butter, cream cheese and dips) being shared in a household. Either have a duplicate container for the celiac person, or make sure the non-celiacs always dip into the container with a clean knife. (In my house, we put a clean knife out with each condiment, and my husband and stepdaughter use the clean knife to put some of the condiment first onto their plates, and then they use their own knives for spreading it onto their bread.)

• Avoid using gluten-containing flours in kitchens where gluten-free food is prepared. Wheat flour can stay airborne for many hours and contaminate surfaces, utensils, and uncovered gluten-free food. In general, foods prepared in any place that is not gluten-free are at risk for contamination (for example, when equipment is inadequately cleaned after producing gluten-containing foods).

Also you need to ask food handlers to wash their hands before preparing a gluten free meal.
Hands are a great way to cross contaminate!

In Topic: Question About Cross-contamination

28 June 2009 - 01:45 PM

My husband eats gluten and we don't have a dishwasher. We use the same cutlery and plates and glasses etc. but we both have our own teflon pans, because it's one less thing to think about. I mostly just cook stirfrys for myself so I'm good with one pan, not a major investment I thought. :)


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