Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


lobita

Member Since 16 Jun 2008
Offline Last Active Oct 21 2010 06:38 AM
-----

Posts I've Made

In Topic: Asian Markets

04 March 2010 - 11:38 AM

I have never had success baking with rice flour. I have decided that it is because of the properties of rice. I know it is less expensive than other glutenfree flours, but sometimes we have to spend more to get the qualities we want. This is why we save receipts, so the excess cost can be deducted from taxes.

Rice flour really shouldn't be the sole flour used in gluten-free baking. It should only be a component of your baking flour, which should have a mixture of all different kinds of flours like millet, sorghum, tapioca, potato, etc. Maybe pick up "Gluten-Free Baking" by Analisa Roberts. It's a good book to get started with gluten-free baking until you get a feel of what flour ratio should go into your recipes.

In Topic: Arcadia Biosciences Receives $855500 Grant to Fund Next-Stage Developmen...

15 February 2010 - 09:09 AM

Thank you for posting this interesting article. I found it fascinating. I also found it very disturbing. Did anyone else?

I'm not sure more genetically modified food is what the world, and especially the gluten-free community, needs right now.

I'm right there with you. I remember reading years ago about how scientists were trying to cross-pollinate wheat with corn to make a heartier corn plant. I was terrified, but haven't heard anything else about that.
I wonder why the scientific community is so quick to come up with complicated fixes rather than try to find out WHY celiac disease is 4x more common now than it was 50 years ago. Doesn't that tell you something is wrong with the growing industry of processed foods? But I guess that would upset too many people in that multi-billion dollar industry.

In Topic: Walmart Labeled Item "Gluten Free" But States May Contain Wheat!

01 February 2010 - 07:44 AM

I was at Wal Mart today. I have been buying the Walmart brand honey ham sandwich meat because it alway said "gluten free." They are coming out with new packaging.

The old packages say "gluten free," the new packages don't. Now, they have added Spanish translations of the ingredients list instead.

Wally World knows where their bread is buttered.

I had given up luncheon meats until I found that one. Now, I don't know that the ingredients have changed, but it does make me wonder.

I guess I will be buying the Hormel brand that clearly states it is gluten free - even the turkey breast.


Argh! That sucks! I always loved to buy Wal-Mart's lunch meats because of the gluten-free label. Another one bites the dust, I guess.

In Topic: Eating Inexpensively But Still gluten-free

01 February 2010 - 07:32 AM

Here's a tip Teacher:
Shop at Wal-Mart for more than just non-grocery items. A lot of the Great Value products actually say gluten-free on them, and they are MUCH cheaper (one of the best GV gluten-free products is soy sauce).
And I cut my costs WAY down with another more controversial method. I live in Chicago and there is a sizeable Indian population here. They stock their stores with a lot of alternative flours, like sorghum, rice, millet, etc. I buy my flours from the markets at a MUCH lower cost than at stores like Whole Foods and use them in my baking. The problem is that many of the flours have allergy warnings on them, that they are either processed in shared facilities and/or equipment that wheat is on. It's a gamble that some rather not take in the gluten-free community, but I've been on the diet for longer than a decade and consuming those flours for much of that time and I've rarely had a problem.

In Topic: Las Vegas Strip Gluten Free

27 January 2010 - 01:21 PM

I will be visiting Las Vegas for the first time March 6-10. I have planned everything from flight to hotel to shows, but Im having trouble with restaurants. I need places that will be safe and gluten-free so that my trip is not ruined. Has anyone been to Las Vegas on a gluten-free diet? Which restaurants have a gluten-free menu or have an accomidating chef? THANK YOU so much for any help!!

I know there's an Outback on the strip and I ate at a Chipotle(I've not had problems with their burrito bowls with no tortillas and no meat, but some have, so that's up to you). A short cab ride away is a PF Changs.
Also, if money isn't really a problem, I ate at an upscale restaurant in Harrah's (can't remember the name, but it over looks the strip) and the chef was fantastic about gluten-free there. I just told the waiter and he asked the chef and the waiter came back with all the choices from the chef. I'm assuming it was pricey, though, because I was there for a work function and no prices were on the dinner menu I saw.