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Bette

Member Since 17 Apr 2005
Offline Last Active Private
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Topics I've Started

Halloween Boo Boo

01 November 2005 - 12:51 PM

Okay I am trying to figure out why I am reacting to a Snickers bar, that I snuck out of my daughters candy last night. I had 2 of the minatures, plain (not the one with the crispies). That's it , I swear :huh: , I am having a definate gluten reaction starting with the big D, this morning, stomach cramping, nauseus, brain fog, and very thirsty.

Has anybody else had a problem with the Snickers bar?

Halloween For The Kids

23 September 2005 - 01:02 PM

Okay , I was just reminded today by running into a store and seeing the isle full of Halloween products already, that it is just around the corner.

How do you handle this holiday for your kids. Whether you allow your kids to go trick or treating or go to a party, there is going to be a lot of candy to sift through.

What do you do? Does anybody have a list handy of all the acceptable candies? I know about Kraft and how they will disclose all ingredients, how about all the other goodies ?

Looking For Recipe For Raw Brownies

15 September 2005 - 06:12 PM

I'm always a fan of sticking to naturally gluten-free things that don't cost an arm and a leg.  For the purposes of this exercise, I'm going to assume that there is no place to *heat* items, but an small insulated lunch bag with an ice pack can be put inside somewhere so that it will stay cool for half a day.  The following suggestions are based on things I take to lunch at work (that don't require reheating, and don't include dairy since I can't have it, and with an attempt at balancing fat/protein/carbs since I can get hypoglycemic symptoms). 

Ususally, my lunch will include three or four of the first set of "snack" items, and one of the "main course" items.

* raw veggies (carrots, bell peppers, zucchini, celery, tomatoes, cauliflower)
* whole fruits (peaches, pears, apples, bananas, berries, cherries)
* nuts (walnuts, almonds, pecans)
* "raw" brownies (pureed dates, almonds, water, cocoa powder)

* cold bean salad (canned beans, chopped onion, chopped sweet pepper, shredded zucchini, diced avocado, diced tomato, salt, garlic powder, cayanne pepper, cumin)
* chicken salad (chopped spinach, diced leftover chicken (breast or thigh), sliced red onion, sliced tomato, dressing of mashed avocado and lemon juice)
* corn tortillas and tuna salad (canned tuna, mashed avocado, tomato salsa, lemon juice, chopped red onion, chopped spinach)
* flax crackers (flax seeds, braggs or water, spices - dehydrated in a dehydrator (you can buy them, but they're much more expensive store bought than home-made)
* chili (yep, it's fine cold) (canned black beans, canned kidney beans, canned stewed tomatoes, canned tomato paste, chopped onion, crushed garlic, ground turkey, chili powder, cayanne pepper, cumin)
* pumpkin bread (regular banana bread recipe converted to gluten-free and using canned pumpkin instead - making use of high protein flours, including soy flour)
* lettuce leaves, deli meat, tomato and avocado slices (a slice of tomato and avocado in the center of a slice of deli meat, rolled up in the lettuce)

<{POST_SNAPBACK}>

I saw a previous post where (Tiffany) had made reference that she brings -* "raw" brownies (pureed dates, almonds, water, cocoa powder). This sounds really good and very nutritious. Tiffany or anybody else please share this recipe :P


Bette

Arrowhead Mills Buckwheat Flour

09 September 2005 - 03:34 PM

I have been playing detective trying to figure out mine and my daughters latest gluten source. I had made buckwheat pancakes last sat. I used Arrowhead Mills Buckwheat flour. My recipe also called for buttermilk. Now I had made these same pancakes all summer long when I was visiting my parents in Oklahoma and not once did my daughter and I have any problems. I had also bought all the ingredients there.

Since I got home, I had stocked up on a lot of the gluten free flours and I had purchased more arrowhead mills buckwheat flour (in Nevada). Last weekend I made us the buckwheat pancakes again and we both had problems almost immediately after eating the pancakes, so right away I knew they had to be the culprit. I looked at the buttermilk I had used (a totally different brand than what I had used in OK.) and sure enough one of the ingredients listed was modified food starch . The brand was Meadow Gold Dairy, so I checked all the gluten free foods list, searched on here and other boards and could not verify if this milk was gluten free. So I was able to contact Meadow Gold and they responded very quickly confirming their buttermilk is indeed gluten free.


??? Now totally perplexed , I checked the flour and even though it says" wheat free, made with gluten free products" It does not state on their label gluten free. I called them and their response is that they do not use any gluten product however their could be cross contamination from the other flours they make.

Looks like there was a discussion on this same topic over the summer see

http://www.glutenfre...wtopic=7283&hl=

So, how many people still use Arrowhead Mills, How many have had problems with it? And why would we not react at first, then have problems after a couple of months ? (Keep in mind the Arrowhead Mills that we did not react to was purchased in the Midwest , had problems with what was bought in the southwest, not sure but they were probably manufactured at different plants). ;)

Links To Previous Threads/post

07 September 2005 - 08:18 PM

Okay, this is probably going to be real simple, but how do you copy and post a link from a previous thread, I see it done all the time and can't figure it out :(


Bette