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AlysounRI

Member Since 10 Feb 2010
Offline Last Active Oct 01 2011 01:15 PM
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Topics I've Started

Bagels

06 October 2010 - 10:04 AM

Hi All:

My workplace does a coffee klatsch every Friday.
I usually keep bagels at work so if I feel like participating, I won't be left out.

So far, I have tried kinnickinnick (did I spell that right?) and they are too dense and heavy. I also tried the Enjoy Life ones and I hated them too (like cardboard).
I would like to try Udi's bagels as they are the closest bread that you can buy (from all the reviews here) that is a really good real bread substitute.

Has anyone tried them? Are they good?
Are they too dense or do they crush down a bit like real wheat bagels?

I would love to hear people's opinions :)
Thanks!

Reading Labels In The UK

04 October 2010 - 06:33 AM

Hi All:

How does one read a label in the UK.
I do eat out in the UK (mostly Indian and Turkish) but I also stay with friend and cook for them.

What are the labelling laws regarding wheat in the UK?
Do they have to declare it?

Thanks for your answers!

Newest Food Network Star Going Gluten Free

22 August 2010 - 02:35 PM

Hello All:

I rarely follow cooking shows ... they make me too uncomfortable too squirmy ...
But the latest Food Newtwork star is named Aarti Sequeria and she makes food with an Indian flair and I was SOOOOOOO happy she won because she is very talented and Indian food is my
all time favorite cuisine to cook at home.

I found this on her blog today. Her first episode of her cooking show was on today.
Turns out she's not celiac but gluten gives her tremendous problems so now her cooking is even closer to my heart.
One of her recipes is for quinoa porridge:

http://www.aartipaar...ng-gluten-free/

And her blog recipe is also very entertaining and I thought some of you might enjoy it very much.

I liked her first show - she made pistachio kulfi pops ... and made it very easy to follow.
She also made a kale salad with mangoes, gorgeous!!
And not so interesting to me were her sloppy bombay joes (turkey with a kind of tikka masala sauce) on buns.

Anyhow I wanted to share. I hope to follow this show for some time to come and see what else she comes up with.

Namaste, everyone!
~Allison

Gluten Free In Dc?

12 August 2010 - 06:37 AM

Hi All:

I am going to a conference next month to DC. I will be there for an entire week and staying in a hotel room.
This is my first big foray into relying mostly on restaurants for a week or so, so I am a bit nervous.
I very rarely eat out.

I'll be mostly about Dupont Circle and in the government area for lunches.
Can anyone give me some good tips on where are good beats to get a safe meal in DC?

Thanks, your help is most (and always) appreciated,
~Allison

Breakfast Cereal Bars

03 July 2010 - 06:04 PM

Hi All:

I found this wonderful recipe for breakfast cereal bars and I wanted to share with people here.
I made them and they are very, very good.
A diabetic coworker of mine called them birdseed bars because I used millet seed instead of millet flake cereal.
I also substituted brown rice syrup for corn syrup which I don't like. But you could use maple syrup too.
The thing I really like about these bars is that they are not very sweet. I made the whitehouse fruit and oar bars recipe that I posted a few month ago and they are far too sweet for me. These are just right for me.

So here is the recipe:

Preheat oven to 350 F.
Grease an 11 x 8 inch shallow baking pan

Ingredients:
1/2 cup butter softened
2 tbs light brown sugar (you could use agave too)
2 tbs light corn syrup (I subbed brown rice syrup because I hate corn syrup, you could also use maple syrup, too)
1/2 cup millet flakes (I used millet seeds)
1/4 cup quinoa grain
1/2 cup dried cherries or cranberries (I love dried cranberries because of the tartness of them)
1/4 cup raisins
1/4 sunflower seeds
3 tbs flax seeds
3 tbs sesame seeds
1/4 shredded, unsweetened coconut
2 eggs lightly beaten

Beat together the butter, sugar, and syrup until creamy
Add all the remaining ingredients and beat well until combined
Turn into the pan and level the surface
Bake for 35 minutes until deep golden.
Allow the pan to cool and turn out the bars onto a wooden surface and cut using a serrated knife.

Nutritional values:
Each bar (assuming 16 bars in all) has 156 calories, 3 grams of protein, 16 grams of carbs, 9 grams of fat, 1 gram of fiber, 54 mg of calcium, and 1 mg of iron

I am going to make these again soon.
I hope some of you try these.
If you use the millet seed, they really come out like birdseed bars but what is wrong with that?
And, best of all, they are not that sweet.

~Allison