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Member Since 01 Oct 2004
Offline Last Active Jun 20 2015 08:30 AM

#939206 Chef That Wants To Borrow Your Shoes...i'm Taking A Walk

Posted by on 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: .

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#937812 Flour Canisters

Posted by on 04 January 2015 - 12:04 PM

King Arthur Flour makes some nice ones in a variety of sizes.  The special bread pans they make for gluten-free bread are also worth the investment.

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#921069 Drying Lettuce And Other Greens For Salads

Posted by on 21 June 2014 - 09:25 AM

It does take some effort, but if you tear up your greens into bite-size pieces, wash them in a bowl of cold water, spin them dry (a salad spinner or I have heard you can put them in a clean pillowcase, take it outside, and swing it around!), and put them in a plastic bag with a paper towel, the paper towel seems to maintain just the right amount of moisture and the greens stay good for a week.  It's a pain to do, but it's worth that effort to be able to just grab lettuce ready to go.  I have a salad spinner with a crank on top - crank it up and let it go, shake it to drop water out and mix up the lettuce, crank it again and it's mostly dry.  I have had it many years - cost $7 and I got my money's worth, especially when getting farm shares and too much lettuce.

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#908444 Fast And Easy Way To Incorporate Dark Green Leafy Vegetables

Posted by on 09 March 2014 - 06:27 PM

Use a box of frozen spinach or kale in a quiche - grease an 8 x 8 pan, add the thawed, drained greens (kale might have to be cooked some to soften it, then squeeze out as much water as you can).  Top with meat, cheese, whatever's interesting.  Beat 6 eggs with about 1/4 cup milk and pour over the top.  Bake at 350 for 35 minutes, store in fridge and eat a quarter of it for breakfast every day until gone.  Ta da - greens eaten for the day.

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#906088 Tomato Soup Like Campbells!

Posted by on 15 February 2014 - 10:43 AM

Totally did it, based on some recipes from the internet.


Mix one can of tomato paste with 4 cans of water until smooth (this makes about 4 cups).  Set aside.

Melt 2 T of butter over low heat, add 2 T of cornstarch and mix well to make a roux.

Add the tomato stuff to the roux, turn up the heat and stir until it boils and thickens.  It might look horrible until the end, like it has a nasty rash, but eventually it will turn out smooth and pretty.

Add 1 c milk, 1/4 c sugar (or to taste, but this seems to get that Campbell's level of sweetness), and 1 t salt.  Stir to dissolve the sugar.


The thickness is just right.  Now if only I had saltines...


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#878416 Diet Coke And Other Coca Cola Products

Posted by on 06 July 2013 - 10:35 AM

If you can find Mexican Coke, that's sugar-sweetened, no corn syrup.  We have a little produce store that carries odd international things and the Mexican Coke is one of our prime reasons for going there!

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#872977 The Rice Krispies Conundrum - To Eat Or Not To Eat

Posted by on 06 June 2013 - 04:37 AM

The problem with the gluten-free Rice Krispies is that instead of just taking the malt out of the old ones, they made these out of brown rice.  They are not as crisp and taste different from the regular ones.  They should call them Rice Chewies or Rice Toughies, nasty little buggers.

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#793673 Restaurant Won't Let Me Bring In My Own Food

Posted by on 06 May 2012 - 02:26 PM

I think it might be helpful if your co-workers and supervisors knew about you having to eat gluten-free, because I have found that most are willing to consider that when making restaurant decisions in the future. In fact, I have co-workers come up to me all excited to tell me about a new gluten-free food or restaurant they heard about, because as a celiac sufferer I am an exotic beast to them. There should be no reason to hide it from them. I'd prefer my co-workers think I'm not eating with them because I'm afraid of getting sick than they assume that I'm not eating with them because I'm a snob or have some sort of social problem.

When we go out to an Indian place with a buffet, I avoid the buffet because of cross-contamination fears, but since we have been to the same place numerous times I now know that they can make me chicken tikka masala that is gluten-free. The first time there I showed them a Triumph dining card and asked them to check the ingredients, and they did. I have to wait a little longer for mine to come from the kitchen while they all go to the buffet, but none of us have a problem with that. They also take my needs into account when planning Christmas or other lunches out. If we go out somewhere that I have not been before, I find the menu online and pick out 2 or 3 entrees that look like they are or could be gluten-free, print out my homemade dining card, write down the chosen entrees, and ask if they would check each of them for me. That way I don't have to take a lot of time explaining and looking over the menu once we get to the restaurant.
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#787752 Why Cinnamon Toast Is Better Than Sex

Posted by on 15 April 2012 - 07:04 AM

1. It smells great.
2. It's okay to find crunchy bits.
3. You can do it in front of anybody.
4. You can immediately do it again.
5. It's okay if your face and fingers smell like butter for the rest of the day.
6. You can lick your fingers afterwards and enjoy it.
7. You don't have to wash the sheets; everything just shakes right out.
8. You can tell people about how good it was without squicking them.
9. You can include as many other people as you would like, or do it alone.
10. It won't mess up your hair.
11. It doesn't matter if your legs are shaved or not.
12. No one cares if you leave your house and buy it somewhere else.

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#778620 Help!

Posted by on 05 March 2012 - 02:39 PM

Rice Guy's likely right. If you substitute different things, the loaf you get will be different from the original recipe. This could be good or bad, depending on how it turns out. If you're planning to make most of your family's bread, you'll eventually have to experiment to get these breads to come out right and you can expect some failures while you experiment. I tried a lot of recipes before settling on a few for specific uses - one for crumbs, one for sandwiches, etc. Expect a few of them to not work out, but remember you can always take a stupid loaf and make it into bread crumbs or croutons while you try again. You might also find it easier and cheaper to eat less bread - if you depend on bread less, than you can bake for pleasure instead of as a chore. Good luck!
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#778254 Help!

Posted by on 04 March 2012 - 09:11 AM

This flour is used because it has a relatively high protein content. I think you could probably use any other bean flour (including soy) if you have it, or sorghum or millet. If you don't have these around (because everyone always has these around, right? :rolleyes: ) you could probably use brown rice flour. You might want to add a little more protein in the form of 1 t of gelatin or 1/4 c of dry milk powder, or increase the xanthan gum slightly (1/2 t - 1 t) to help it hold together.
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#733446 Pie Crust

Posted by on 23 September 2011 - 04:00 PM

This recipe is really good - gluten-eaters can't tell the difference.

Vinegar Pastry by Betty Hagman. This makes two crusts.

1 c white rice flour
3/4 c tapioca flour
3/4 c cornstarch
1 t xanthan gum
3/4 t salt
1 T sugar
Combine all of the above. Cut into it: 3/4 c shortening.

Blend together:
1 egg, lightly beaten
1T vinegar
Add this to the flour mixture.

Add ice water, 1 T at a time, and toss with a fork until it holds together when squeezed without being crumbly or sticky. Divide in 2 and wrap with plastic wrap and refrigerate for 30 min. At this point you can freeze it.

Roll out between pieces of rice-floured wax paper or plastic wrap, remove the top one and invert into the pie plate. Finish and bake as usual for your pie recipe. Bake all the scraps as well, spread them with jelly, and pretend they're pop tarts. A frozen ball of this stuff keeps pretty well, so you can make a pie now and one a few months from now.
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#727427 Best Pasta For A Baked Pasta Dish?

Posted by on 02 September 2011 - 05:22 PM

Brown rice pasta seems to be the sturdiest, and Tinkyada is the best easily available brand. But don't cook it as long as they tell you - start with half the time it calls for, and then check every minute. It takes very little time for rice pasta to overcook. It's also best to rinse it when you're done because it gives off a lot of starch and will stick together, which would be okay in a casserole. Tinkyada elbows make great mac and cheese, but only cook them 12 minutes. Their lasagna also works well, and both of these freeze well.
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#662757 Micronized Gluten

Posted by on 23 December 2010 - 06:04 PM

Gluten is a protein (actually several proteins), a chain of amino acids. The antibodies that give us celiac disease recognize short fragments of gluten, and antibodies can often identify a protein from just 3 or 4 amino acids in sequence. I don't care how small someone tries to break down gluten, unless they can reduce every gluten molecule in a food to its individual amino acids (which isn't going to happen) I'm not eating it. Plus, if you broke down the gluten protein in a food to that extent, it would no longer perform the usual functions of gluten, like chewiness and stretchiness and holding a loaf of bread together. So from a scientific point of view, don't hold your breath waiting for a miracle gluten treatment. My brain translated "micronized gluten" to "weaponized gluten" when I first saw this. It's good that you're diagnosed and can finally start healing, but focus on learning to avoid gluten as stringently as you can. We would all be ecstatic if something came along to make regular bread edible for us, but for now it's just a dream. Sorry.
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#656462 How About Bread Crumbs?

Posted by on 26 November 2010 - 04:27 PM

I make bread just so I can make it into crumbs, but there are less labor-intensive substitutes. For breading meat or fish, you can use crushed Rice Chex, or potato chips, or something else that bakes up crunchy. One of my cookbooks recommends making corn bread or muffins and crumbling those as toppings. As a filler for meat loaf or meatballs, you can substitute cooked rice, grated vegetables, or gluten free oatmeal if you can tolerate that. To make crumbs from bread, cut or tear slices into cubes or small pieces, spread out on a tray to dry somewhat, then put into a 250 degree oven and stir every 30 minutes until they are evenly dry and slightly brown. If they are dry enough, you can use a food processor or blender to make crumbs and store them at room temperature. If you're not sure they are dry enough (you don't want mold), you can store them in the freezer.
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