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Member Since 01 Oct 2004
Offline Last Active Jan 27 2015 04:27 PM

Posts I've Made

In Topic: Chef That Wants To Borrow Your Shoes...i'm Taking A Walk

27 January 2015 - 04:27 PM

Good luck, and thanks, however, you'll have to take the word of the restaurant that something is totally gluten-free because you won't have a physical reaction to indicate cross-contamination.  At least you'll be able to look at menus and processes and see where some of our difficulties lie.  Make sure you get a good list of ingredients to avoid from this site and check for them.  If you want something deep-fried, ask what else is cooked in the oil.  Ask whether pasta water is added to a sauce.  Tell them you can't take the burger off the bun or pick the croutons out of the salad and see how they react.  Expensive, exclusive restaurants will often be more accomodating, but many of us can't afford it but would be more likely to go to something like Friday's or Ruby Tuesday.  Consider the level of training at the restaurant - many cheap chains will be lousy with cross-contamination even if they say they can accomodate you.  Note also the reactions of servers/chefs when you ask for gluten-free - there is everything from concerned compliance to eye-rolling disdain.  If you get a chance, take along someone who has been gluten-free for a long time who can point out things you might not think of.  If you're ever in central NJ I'll be happy to be your guest at expensive restaurants  :lol: .

In Topic: Bob's Red Mill Xanthan Gum - Is It Safe?

27 January 2015 - 02:12 PM

Hi All, My 31 yrs ago my son was diagnosed with celiac, he was at deaths door, but were able to "fix" him, thank God. I just got a Kitchenaid 600 pro mixer, and I want to make him a bunch of bread to freeze and have handy. He hates all the store bought ones he has tried. He is just sooo intolerant I'm afaid to try any "gums", I want to use unflavored gelatin. Can anyone tell me how much to use per loaf?  My son has a family of four and career, but is always hungry! I also plan to get the pasta attachment, to make him gluten-free pasta. I could use any and all tips, and maybe some easy bread recipes, I have Trader Joe's gluten-free flour, with no gums in the ingredients. HELP........Thanks...a loving mom, Celeste ( He CAN eat yeast)

Your son might be able to keep his hunger under control by adding more protein (meat, eggs, cheese), and eating fewer carbs (bread, pastry, pasta).  I'll stay full much longer after 2 eggs scrambled with cheese and spinach than after a bagel or several bowls of cereal.  Making pasta for him is a nice gesture, but the gluten-free pastas out there usually have simple basic ingredients (no gums!) and are much easier to have on hand when you want them.  Try a few and figure out whether you prefer corn (falls apart quickly), rice (Tinkyada is good), quinoa, or other types of gluten-free pasta.  Don't worry too much about xanthan gum.  It will be hard for your bread to hold together just using gelatin or eggs or other non-gum methods.  Feed him natural, unprocessed foods for a while until his guts heal, then you can try something with more exotic ingredients like xanthan gum (which you can find in all kinds of foods - even candy and ice cream).

In Topic: Low Gluten Flour + Gluten Does Not Create Celiac Reaction?

27 January 2015 - 02:05 PM

The quoted passage from the book doesn't refer to Celiac symptoms at all, but to malabsorption of starch and the fermentation and gas that can go with that problem.  That's an entirely separate problem from the immunological reactions that occur with celiac disease, so that passage pretty much has no relevance for us.

In Topic: Gluten And Dairy Free Sweets?

27 January 2015 - 02:02 PM

If you eat Rice Chex and chocolate chips together, it's a lot like a KitKat.  Mmmmmm.

In Topic: White Basmati Rice Recipes Or Ideas

04 January 2015 - 12:11 PM

Basmati is great for soaking up interesting sauces, so put it under stews and Indian food or chili.  I like the Chicken Makhani from http://crockpot365.blogspot.com, but it has a lot of ingredients.  In addition you can make rice salads or pilafs - there are hot or cold rice dishes with raisins and nuts, carrots and celery, cinnamon and garlic (sounds odd, but it works!) with various dressings.  Look up Persian Rice or rice with raisins.  Here's an example http://cooking.nytimes.com/recipes/8837-rice-with-raisins-and-cinnamon.  There are also recipes for basmati rice pudding.  Now I'm hungry.