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Member Since 18 Sep 2013
Offline Last Active Today, 04:37 AM

Topics I've Started

Places To Eat In Atlanta...

17 June 2014 - 01:35 PM

My oldest is going to Celiac camp next month - she's so excited to not have to think about food for a whole week!!


I will be driving her to Atlanta and dropping her off the next day.  It's a ten hour drive (no stops) so I'll pack food for the car - we can wing it.  My husband and I will drive out again to pick her up on a Friday and spend that night and all day Saturday in Atlanta then drive home on Sunday.  So, several meals worth of time.


Anybody from the area (or traveled there) and can give me some decent places to eat that are safe for my girl?  I'm not sure which area of town we will stay so many options would be great!



What Do You Keep At School?

03 February 2014 - 12:27 PM

Do you have a box of treats/rewards/birthday snacks/etc that you keep at school?  I'm trying to think of what to send.


I will have a couple of Go Picnics for the nurse to use in an emergency, but the teacher would like something for the unplanned birthday party.  I was thinking of little bags of M&Ms, skittles, and tootsie pops.  Anything else that would work?


Our school requires all things to be labeled and get approval from the nurse so I couldn't make brownies/cupcakes/etc to wrap and send for the freezer.  We do have a dedicated gluten-free baker in town, but her cupcakes (as awesome as they are) aren't cheap and I don't think frozen cupcakes are as delicious as M&Ms!

Pasta Play...

27 January 2014 - 01:17 PM

Would you let your *almost 8 year old* do a craft with pasta for Girl Scouts?  Pasta would be spray painted white first and the activity is decorating it with Sharpie.


I already told them that she can't do it, but now I'm wondering if I'm overthinking.  She would have access to soap and water when finished.  This kid is a chronic lip picker - which is what concerns me.  I could sit next to her during said activity, though, and make sure she keeps her hands off her face.


PS - it's "bow tie" pasta so I can't even find that shape in gluten-free in my area (and I live in a major metropolitan area!).

Health And Beauty Aid Overhaul...

29 December 2013 - 06:55 PM

Hello.  I'm interested in what you all use for the following items.  Please note that the celiacs in the house are kids so I'm looking into the cheaper options (they can buy the Red Apple lipstick when they're shelling out their own money!).


Shampoo and conditioner

Leave-in conditioner

Body wash

Bar soap

Shaving cream


Chapstick/Lip Goo

Hand soap


Bug spray


In the past we've always leaned toward the more natural ingredients, but I'm willing to push that aside, for now, while the girls still heal.


Thanks.  I've been slowly researching things company by company, but thought this might be a quicker way to get to the bottom of my needs and then decide what will work for us.

Help Me Perfect My Breadmaker Bread...

19 December 2013 - 01:45 PM

After trying several different recipes I found one that my family actually enjoys using Namaste Perfect Flour Blend.


Ingredients 3 ½ cups Namaste Perfect Flour Blend 1 ½ cups milk 1 tablespoon cider vinegar 2 tablespoons oil 2 tablespoons honey ½ cup cornstarch, arrrowroot or tapioca starch 1 teaspoon salt 3 eggs 1 tablespoon yeast


  1. Combine wet ingredients and place in breadmaker.
  2. Combine dry ingredients (except yeast) and add to breadmaker. Make well in top of flour mixture and add yeast. Close breadmaker.
  3. Bake on medium crust, 1 to 1 ½ lb or gluten free bread setting. (Settings vary by breadmaker). Cool completely before slicing.


I use the cornstarch option because it's what I have on hand.  I've tried canola, veggie, peanut oil - all with the same results.  Add extra honey for a mix.


Here's my question - my family always ate organic multigrain bread.  You know the stuff...you could actually taste the twigs and berries inside.  How can I modify this to make it more multigrain-esque?  We like this bread because the texture is great and it's freaking awesome with butter while it's still hot (my family of five could totally eat half a loaf at dinner if it's hot!)


Food chemistry isn't my thing so I go for simple recipes, but if you have ideas on mixing it up I'd really welcome that.  Thanks!