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Member Since 25 Mar 2008
Offline Last Active Jul 16 2009 07:40 AM

Topics I've Started

Saginaw, Mi

30 June 2008 - 02:05 PM

I am attending a conference this weekend in Saginaw, MI. I am packing my own food as much as possible but I will probably be eating out one or two nights. I was diagnosed with Celiac a little over 3 months ago and have pretty much been avoiding restaurants so far & just allowing my body to heal. Any suggestions on what restaurants are in or around Saginaw that I could try eating at? I know there is risk involved any time you eat out, but some places are known to be better than others.

Sweet & Sour Sauce

11 June 2008 - 01:41 PM

I'm looking to buy some sweet & sour sauce. I really want some Chinese food and I'm going to try making my own, but I drench everything in sweet & sour sacue. I never bought any before-I always went out to eat for Chinese-so I have no idea if it typically contains gluten or not. What are some companies/brands that make gluten free sweet & sour sauce?

Taco Shells

06 June 2008 - 04:48 AM

I am looking for a good "soft" taco shell as a replacement to flour shells. I know you can buy soft corn shells, but I really don't like the taste of corn shells. I bought some shells at a local health food store and they are pretty good but they always crack and fall apart by the time I'm halfway through the taco. Annoying for me, but especially for my family. I'm the only one with Celiac and they're trying to go mostly gluten free for me, but it's hard for them to put up with a shell that falls apart every time when they could have the real flour thing. Anyway, any suggestions on how to prevent the cracking and breaking of shells?

I also tried making my own shells using a recipe I got off this site. They're actually quite good but it took FOREVER to cook them. After making the shells, I poured them into a frying pan, waited until the edges started pulling away and kept flipping them every 2 minutes until they looked done (per the instructions). Then I had to wait for the pan to cool down before I could cook another one, otherwise the shell would crack and break. I used 2 separate pan, but still it took me a few hours to make a batch. Is there any way to speed up this process or use the oven? Like I said, the shells were great but it took way too long.


Nuts Cross Contamination?

17 May 2008 - 02:32 PM

I know nuts are a good snack but I'm not sure where to buy them/ what brand to buy because I'm concerned about the potential for cross contamination wherever they are processed. I know you can just buy peanuts still in the shell to be safe but I want more of a variety of nuts. Plus, they're not so good for traveling because they make a mess. So I'm wondering what others have done to address this issue. Is there a particular brand of nuts that are processed in a way that reduces or eliminates cross contamination concern?

Hair Gel

08 May 2008 - 09:24 AM

I am looking for a new gluten free hair gel. I don't use the stuff a lot, just a little here and there to keep mischievous hairs in place. I was using Redken rewind styling paste but it clearly lists wheat protein and wheat starch in the ingredients. Any suggestions on what I could replace it with?

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