Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


kejohe

Member Since 04 Jan 2004
Offline Last Active Aug 28 2004 08:49 AM
-----

Posts I've Made

In Topic: Generic Instant Breakfast

28 August 2004 - 08:49 AM

I've been using carnation for a couple of years now, and they the company confirms that all flavors of their instant breakfast are gluten free EXCEPT the malt flavors.

In Topic: Jane Brand Makeup

10 August 2004 - 09:09 PM

I have never heard of that brand, but I recently started using a makeup that is made up of micronized minerals, and is supposedly totally gluten-free, but best of all, it's fantastic. I can't buy it locally where I am, so I ordered it online and I love it! For those of us with adult skin problems, it is the smoothest, lightest and best covering makeup out there.

This isn't really an advertisement for them, I just really like the stuff.

bareminerals.com

Check it out if you interested!

In Topic: Cooking With Beer?

23 July 2004 - 10:10 PM

Steaming, as long as you're extremely strict about never letting your food touch the liquid, might be okay, but it's risky. But no other cooking method should be used, unless you can find a gluten-free beer. The protiens that cannot be tolerated by celiac cannot be cooked out of foods, so cooking in or marinating in beer will still make you sick.

In Topic: Salad Bars

23 July 2004 - 09:58 PM

Remember too that stomach issues don't come only from gluten contamination but also from cross contamination of other sorts as well. Salad bars are notorious for being the cause of Norwalk and other food poisioning diseases. Just because there are so many people using them. I mean really, how many people do you think wash their hands before going up the to the bar to get their food? And what about airborne contaminates form sneezes and coughs?

I really didn't want to gross anyone out here, but the facts are what they are, and I speak from experience in the food service industry. I think it's safer all around to either have the chef make your salad from fresh stock or if you can, get to the restaurant early, right when they open, so you can make your salad before the hordes start slopping the spoons and tongs everywhere.

In Topic: Crab Cakes

18 July 2004 - 09:38 PM

Here is a recipe that I pulled from the Low Carb Luxury website. I have never tried to make these, but I have a friend who has and she said they were fantastic. She did mention that she added some minced roasted red bell pepper. It's not exactly low fat, but hey... are crab cakes ever low fat? Enjoy!


Maryland Style
Crab Cakes


Ingredients:
1 lb. cooked/cleaned crab meat
3 oz. pork rind crumbs
1/2 cup minced scallions
1/4 cup cream
2 Tablespoons + 2 teaspoons mayonnaise
1 Tablespoon + 1 teaspoon butter
2 Tablespoons fresh minced parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 teaspoons Atkins Bake Mix (or Soya Powder)
2 1/2 cups mixed green lettuce leaves

In large bowl, combine crab meat, pork rind crumbs, scallions, cream, mayonnaise, parsley, salt and pepper. With moistened hands, form into 8 small round cakes; refrigerate 1 hour. On sheet of wax paper, spread Atkins mix (or Soya Powder); lightly dust each cake on both sides. In large skillet, melt butter, cook crab cakes 4-5 minutes on each sides, until golden-brown and crispy. Line serving platter with greens; arrange crab cakes on top.

Makes 8 crab cakes. 3.5 carbs per crab cake.