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Member Since 24 Jan 2008
Offline Last Active Jun 21 2015 05:36 PM

#808533 Found A Great Pasta!

Posted by on 04 July 2012 - 11:17 AM

I found a new-to-me spaghetti noodles brand made out of corn at Food Lion in the gluten-free section of their grocery store in NC. LOVED it! AND, very affordable.
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#761839 Burger King Fries Now gluten-free

Posted by on 03 January 2012 - 05:44 AM

From TriumphDining:
Burger King's New Fries ARE Gluten-Free

The folks at Burger King have just confirmed that their new fry recipe, the first change since 1998, is gluten-free. The new fries are thicker, with reduced sodium and a coating that makes them crisper and keeps them hotter. They have been available in all of Burger King locations since December 5.
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#748627 What Are You Cooking For Thanksgiving?

Posted by on 18 November 2011 - 03:23 AM

Found out yesterday, our favorite Indian restaurant will be open on Thanksgiving day. Yeh!!!!!!
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#748483 What Are You Cooking For Thanksgiving?

Posted by on 17 November 2011 - 03:10 PM

I second that!

We'll probably have salad, stuff a Capon with rice and sausage stuffing, do mashed potatoes and gravy, a green been casserole (I'll fry my own onions and made cream of mushroom soup a few weeks ago).

Then again, since I don't have children and my family are going to be out of town, I may tell DP we're having hotdogs and he has to grill them while he's watching football. I'm leaning toward the latter. Maybe I'll make coleslaw. Yep, I'm thinking slaw dogs. To be determined.

SLAW DOGS!!!!! Love it. Love it.
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#748308 What Are You Cooking For Thanksgiving?

Posted by on 17 November 2011 - 03:57 AM

Any of the above willing to share some yummy gluten-free Thanksgiving recipes? I love to try a coffee cake and a spinach casserole. I'm looking for a cornbread recipe too. I want to have a gluten free thanksgiving/birthday dinner this weekend at home with my husband and 3 daughters (daughter age 2 is gluten intolerant). Trying to get the whole family to realize that a gluten free diet is yummy and a healthier way to eat. Thanks!

Copied the spinach casserole recipe. Looks good, mbrooks! Thanks!

Coffee Cake (Gluten-Free)
By Scott Adams
Published 07/26/1996
Gluten-Free Cake Recipes (Frostings)
This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons . - James
cup salad oil ( I use olive oil )
1 beaten egg
cup milk
1 cup gluten-free flour* plus 1 teaspoon xanthan gum
cup sugar
2 teaspoon baking powder
dash of salt
Combine salad oil, egg, and milk. Sift dry ingredients and add, mixing will. Pour into greased 9x9x2 inch pan. Sprinkle with Spicy Topping* and bake at 375 for about 25 minutes.
* Spicy Topping:
Combine cup gluten-free brown sugar, 2 tablespoons gluten-free flour, 2 teaspoon ground gluten-free cinnamon , 2 tablespoon melted butter, cup broken nuts (your choice ). This is best fresh, however if any of it does make it through the first day, it never makes it through the second.
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#748166 What Are You Cooking For Thanksgiving?

Posted by on 16 November 2011 - 03:08 PM

I don't have any family. Period. So for the past few years I have gone with a large group of friends to the American Legion. They put on a huge Thanksgiving dinner. Everything is homemade. Tender juicy turkey, three different types of stuffing, mashed potatoes and gravy, two different sweet potato dishes, several different veggies, cranberry jelly, cranberry relish, homemade breads of several types, and every kind of pie and cake you can think of. All they ask is a donation.

I will be taking my bowl of meat, cauliflower and cheese, and I will enjoy Thanksgiving with my friends. And when we're done, I'm going to get a take-out for my friend Kelly who is homebound with cancer. It's going to be a great day, and I will be giving thanks for my friends, and for the fact that if I stick to my diet I feel really good. And of course I will begiving thanks that Kelly is still with us.

Oh yeah, I will be giving thanks that I finally get a day off!!

Thanks for reminding us what it's all about :)
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#747965 What Are You Cooking For Thanksgiving?

Posted by on 16 November 2011 - 03:35 AM

After much thought and consideration, I've decided to bake my most-beloved gluten-free coffeecake, it always gets rave reviews and no one knows it's gluten-free, and pair it with some Starbuck's salted caramel hot chocolate for me and latte for hubs (no one else will make it over before noon). Probably put out some almonds and sliced up fruit and cheese slices to go with. That's for breakfast.

Next, if they are open, we will all go to our favorite Indian restarant that serves the really thin bread with incredible green and red sauce for an appetizer (they make theirs with lentil flour and no wheat or other flour added) and probably a lamb kabob dish with rice/veggies for main course.

Just did not want to cook this year, much. Of course this all depends upon whether said restaurant will be open. Turkey is problematic for me because some companies insist upon adding msg to the liquid they infuse them with to make them "juicier." It's always a research project to find a brand that doesn't.

What is everyone else cooking or doing this year?
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#747963 What's For Breakfast Today?

Posted by on 16 November 2011 - 03:19 AM

Three buckwheat pancakes with water/apple cider vinegar inplace of milk, thanks to gluten-free Manna's recipe and Takala's comment about water tasting just as good, and three slices of turkey bacon with black coffee with a dash of salt and vanilla added to the grounds b4 brewing. Extremely yum!!!!
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#747085 What's For Breakfast Today?

Posted by on 13 November 2011 - 05:10 AM

Corn Chex with apple juice instead of milk, the way I always eat it, half a banana and six almonds along with Tetley UK tea.
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#741144 The What's For Dinner Tonight Chat

Posted by on 23 October 2011 - 03:08 PM

meatloaf with homemade pickles.

Oh, yum!
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#739095 Biscuit Recipe

Posted by on 16 October 2011 - 09:31 AM

OK. Here's my biscuit recipe. I retyped it with my changes and modifications.

Biscuits – photo looks like Grandma’s
You can make these vegan by using only shortening instead of butter, and your choice of dairy-less milk.

2 c. rice flour mix—I use:
¾ c. rice flour
¼ c. potato starch
2 T tapioca flour
¼ c. sweet rice flour
¼ c. almond meal
½ c. amaranth flour

1/2 t. xanthan gum
4 t. baking powder
1/2 t. baking soda
1/2 t. salt
4 T butter
2 T shortening
7/8 c. milk—I usually use coconut milk (don’t forget to SHAKE the can before opening)
2 t. apple cider vinegar (I put this in a measuring cup and then fill with milk to 7/8 line)
Extra sweet rice flour to dust your work surface

Take off your rings. You'll see why later :)

Combine the vinegar and the milk, and set aside while you are mixing the other ingredients together. Mix together the flours, xanthan gum, baking powder, baking soda, and salt with a whisk. Cut the butter into slices, on a plate, and then cut into small pieces with a sharp knife. Rub in the butter and shortening into the dry ingredients with your fingers until pea-sized. Make a well; pour in the milk and mix all together until just combined. The batter will be thick, but it should hold together in one clump. Sprinkle your work surface with sweet rice flour and turn out the dough. Fold the dough over on itself 5 or 6 times, and then shape into a mound and pat down so it’s about 1" thick. Cut out biscuits with a small glass, about 1 1/2", and arrange on an ungreased cookie sheet. Bake 12-14 minutes, until lightly browned. Makes 12 biscuits.

Notes: These little biscuits work just fine for me. I have experimented many times and have come back to the above combination. I grew up in North Carolina and my family did not make sweet biscuits, so I never add sugar. I eat these for breakfast with butter or just jelly and also make cold cut sandwiches with them using fancy mustard. They last all week in a zip lock in the refrigerator and do not get stale.
I searched the internet for a long time before finding the recipe which I have modified. If anyone knows where it came from, please let me know so I can give the author credit.
I do not know if it really NEEDS 4 t. of baking powder because they always come out exactly the same height and size after baked. If anyone knows why they need 4 t. instead of, say, 2t., please comment. Thank you 
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#738915 Ultimate Chocolate Brownies

Posted by on 15 October 2011 - 10:44 AM

I like your reasoning, "It's like a chocolate donut, really." LOL!

Yep. Works for me. Will definitely try these :)
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#722927 What's For Breakfast Today?

Posted by on 15 August 2011 - 05:03 AM

Today I had appam (Indian rice pancakes), carrot/cauliflower curry, and apricot mousse (pureed overripe apricot with a touch of gelatin to make it firm up.). Oh, and piece of chocolate while I made the curry and pancakes.

That sounds good. I had potato and pea curry and flatbread one day last week for breakfast--left overs. Today I was bad and had two pieces of gluten-free vegan blonde brownies with coffee. Got to STOP baking desserts for a while!!!!!
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#722601 The What's For Dinner Tonight Chat

Posted by on 13 August 2011 - 04:14 PM

I'm NOT. Very rare occasion. My husband went to the store, bought fish, salad and fixin's, and is COOKING. YES!
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#720758 The What's For Dinner Tonight Chat

Posted by on 04 August 2011 - 09:57 AM

Grilled Lime and Jalapeno Marinated Flank Steak
Baby Potato, Tomato and Green Bean Salad with Basil Almond Pesto Sauce
Mushrooms Braised in Sherry and Garlic
Lemon Poppyseed Loaf with Lemon Glaze

Could I come over your house for supper? LOL!!!!
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