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Member Since 08 Jun 2006
Offline Last Active Aug 13 2009 08:33 AM

Topics I've Started

Terrific Experience On Royal Caribbean!

12 July 2009 - 02:03 PM

I just wanted to sing the praises of Royal Caribbean, Rhapsody of the Seas. My husband and I took an Alaskan cruise last month, and we had an absolutely fantastic time.

In the Windjammer cafe there was always gluten free poundcake.... something I'd never had before, and LOVED!

Our waitstaff, in the main dining room, was excellent. Every night they had my own gluten-free bread waiting for me at the table, and they went over each menu with me in great detail. Dining in the ports proved challenging, but we were always able to get back on the ship for snacks and meals if necessary.

I admit I was totally nervous about being so far from home with limited options, but we really had a great time and I had no cross contamination issues at all.

For breakfast, I had pancakes & french toast. Yummy. =)

I would highly recommend RC if any of you are considering a cruise!!!

Give Me Your Best Vegan gluten-free Chocolate Cake Recipe, Please?!

12 July 2009 - 01:51 PM

My daughter just turned 8 last week and is having her bday party this coming Sunday. Originally I had planned to make a regular cake in a shaped pan, for her guests, and then a bunch of her favorite cupcakes.

However, she informed me that she wants the BIG cake to be gluten free.

The problem I have is that most cakes I've made, thus far, have been from Cherrybrook kitchens mixes - and they would never hold up to a cake mold. I'm using the giant cupcake pan (the flat one, not the 3d one) so I can decorate it for a Pinkalicous party.

My daughter, while not a vegan herself, is allergic to eggs and dairy - so a vegan gluten-free cake is the only way for us to go.

Are there any tried and true recipes that could hold up in a molded form?? I so want this to be super special for my little dolly, as it's her very first "friend birthday." Her first real party... ya know??

Thank you, ever so much, for any help or advice you could offer!

Vegan Baking Help - Please! =)

27 January 2009 - 05:04 PM

So, I tried making a vegan sugar cookie for my kiddos this evening. and they didn't turn out quite like they should.

Here's my question/problem.

I used Arrowhead Mills gluten-free flour blend, and that blend has baking powder in it. The recipe called for baking powder... so I added it. Do you think that could be why my cookies didn't turn out??

Basically, they spread out really far, to more than twice their size....and were really really thin. They didn't hold up.

The recipe was NOT a gluten free recipe.... but I did add teaspoon of Xanthan gum, thinking it would be necessary. I just don't know.

Can anyone help??? I'd surely appreciate it.

Really Sad... Testing Update

11 September 2008 - 07:29 AM

My 3 year old has been tested, every year, for Celiac since it runs in our family. His pediatrician is wonderful and is keeping a good eye on him.

The test results came back, and again... they are negative as can be for Celiac. However, RAST allergy testing shows that he's allergic to WBRO. Unreal.

He's also allergic to peanuts, eggs, dairy, and soy.... we already knew that. His numbers are rising, however, instead of the opposite. It turns out he's also allergic to corn and tomatoes.

He's had eczema trouble for a while now, and even with use of RX steriod lotions and creams.. it doesn't go away. That's probably because he was eating wheat/corn... etc.

I'm so devastated. I really really hate food allergies.

Yummy Risotto Pie

06 September 2008 - 03:10 PM

I made this pie this evening... and it was SOOOO good that I had to share. For the record, I'm vegetarian... but for the time being, still consume eggs and dairy. This gluten free vegetarian dish contains both, so it's lacto-ovo.

My husband even liked it.... so, I consider it a HUGE success!! =)

I got the recipe from The Gluten Free Vegetarian Kitchen by Donna Klein.

Zucchini Risotto with Rosemary and Marinara

* 1 1/2 cups arboria rice
* 2 tblns extra-virgin olive oil
* 2 large onions, finely chopped
* 3 medium zucchini, chopped
* 3 tablespoons fresh rosemary (or 1 tablespoon dried)
* 2 large cloves garlic, finely chopped
* salt and fresh ground black pepper, to taste
* 3 eggs, lightly beaten
* 3/4 cup freshly shredded parmesan cheese
* 1/4 cup skim milk (I used rice milk, because I don't drink cows milk....)
* 3 cups gluten free marinara sauce
* Fresh Rosemary sprigs (optional)

Preheat oven to 350F. Lightly grease 10-inch quiche dish or pie plate.

In a large stockpot filled with boiling salted water, boil rice for 8 minutes and drain well.

In a large non-stick skillet, heat oil over medium heat. Add onions and cook - stirring until softened. Add zucchini, 2 tablespoons of the rosemary, garlic, salt, and pepper; cook, stirring for 5 minutes. Remove from heat and let cool.

Add rice, eggs, 1/2 cup of the cheese, and milk to the skillet; mix well to thoroughly combine. Transfer to pie plate. Bake, uncovered, for about 35 minutes, or until set and beginning to brown. Sprinkle with remaining cheese and bake for 5 minutes, or until cheese is melted.

Meanwhile, in a medium saucepan, bring the marinara sauce and remaining rosemary to a simmer over medium heat, stirring occasionally. Cover, remove from heat, and let stand for 10 minutes to allow flavors to blend.

To serve, cut the pie into 6 equal pieces. Ladle equal portions of marinara onto each of 6 serving plates and top with a piece of pie. Serve at once, garnished with fresh rosemary sprigs, if desired.

(6 main-dish size servings, or 8 side-dish servings)

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