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Member Since 26 Mar 2008
Offline Last Active May 27 2008 10:42 AM

Topics I've Started


26 May 2008 - 07:44 PM

Hey guys. I am desperate to find a proper balance of flours that most closely resembles proper perogies. If you are Ukrainian, polish whatever and have found a way to remaster the perfect home-made perogy dough please help. I think it is the thing I miss the most and I can't seem to get the consistency right.

"dusted" Chicken Wings

18 April 2008 - 08:48 PM

It's my boyfriends birthday this weekend and one of the biggest things we are missing since going gluten free is wings. I make my own sauce always but the dusting is what I am curious about. Does anyone have a suggestion of what will work out as close to flour as possible? It would be such a huge help. Undusted wings would be fine for me but it's his birthday so I need to start figuring out options that will work for both of us! :rolleyes:

The Varying Ranges?

26 March 2008 - 05:59 PM

Hey all I'm new to the forum but I've been doing some digging around and it brought me here. I'm only 26 and have always had a "sensitive stomach" as it's said in my family. I was just wondering what other peoples ranges were as far as symptoms? My cousin in the US was diagnosed with celiac as a child and it was my understanding forever that it is a label only for people almost like an anaphylactic allergy. But given my medical history and all the unanswered questions I'm thinking that this might actually be my problem as well. Is there a distinct separation between celiac and what may be gluten sensitivity?

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