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Member Since 09 Dec 2004
Offline Last Active Jan 25 2005 10:12 AM

Topics I've Started

Bleu Cheese

25 January 2005 - 09:13 AM

Does anyone have any GOOD information about bleu cheese? I have been told that there is a bleu cheese mold that is NOT made from bread but when I contacted the supposed manufacturer they wouldn't tell me anything. Wouldn't even confirm that they made such a thing. Also said their customer list was "propritary". I told them all I wanted to do was find out who manufactured a bleu cheese celiacs could eat. They were no help at all.

I had been told that Maytag bleu was made from non-bread mold so I called them but was told their mold comes from rye bread.

Is this a hopeless cause? Does anyone have any other info?

Puff Pastry

20 January 2005 - 10:30 AM

Has anyone tried to make or found a place to buy gluten-free puff pastry?

I have been rather discouraged making bread type products from scratch. I did make some corn muffins that were pretty good using a mixture of gluten-free flours. But the pizza crust I also made using corn starch, rice flour & tapioca starch was HORRIBLE. Crummbled to pieces & tasted uncooked. ICK :(

Bone Pain

17 January 2005 - 02:39 PM

I've read on this forum or someplace about bone pain associated with celiac. I have been having a pain in my left leg from the hip down to the knee, including the joints but also the thigh bone and only at night. Once I get out of bed it goes away & I am not bothered with any pain during the day.

Anyone have any thoughts on this?

Olive Garden

06 January 2005 - 12:41 PM

I went to Oilve Garden for my birthday & wanted to eat the Stuffed Chicken Breast I saw advertised on TV. I thought "hey, I can eat chicken & cheese". Well I was told the cheese sauce had wheat or flour in it. So I abstained. Well yesterday our local newspaper published the recipe which they said was given to them by a chef at Olive Garden & there was no wheat product of any kind in the recipe. Hmmmm, so why does the same dish in the restaurant contain some sort of wheat product????

What restaurants are typically safe? (Something besides salad please.)

By the way, there is a restautant in Milwaukee, Wisconsin called "Tess" that has gluten free items on their menu. I've been told one of the owners has celiac & understands the issue. Good food too!

Gf Baking

06 January 2005 - 12:33 PM

Everyone says make gluten-free bread in a bread machine. I used to make bread all the time until I learned I have celiac. Any of the gluten-free bread I have eaten is yucky. Dry & tasteless.

I have used Betty Haggman's recipes for biscuits & pizza crust. They are SO hard to work with. Terribly gummy - like wallpaper paste & only taste good when fresh out of the oven.

I'd like to make bread, pie crusts (for quiche & tarts) crepes etc. but I'd like them to taste good. Is it even possible to make some that taste similar to the "real" thing?

Any good recipes out there?

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