Jump to content

  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Paper Baker Bags For Sending Your Bread To The Kitchen

tiffjake

Recommended Posts

tiffjake Enthusiast
tiffjake
Posted

Gues the topic says it all. I read about paper baking bags that you can put your bread in and send it back to the kitchen for them to warm it up....but I can't find the post now.....anyone know what I am talking about???

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


penguin Community Regular
penguin
Posted

I think you're talking about toaster bags, here's a link to some good ones:

Open Original Shared Link

jerseyangel Proficient
jerseyangel
Posted

Hi Tiffany--QVC has them too, in a set:

Open Original Shared Link

Just click on the item #--I couldn't get the exact page link to work.

Judyin Philly Enthusiast
Judyin Philly
Posted

Jersy told me to get them and i did to take to CA

I did the link just now and got the video to work too.

They are a 'life saver' when traveling esp.

i can't recommend them enough...

I use mine all the time.

it's more $$ in the beginning but don't know of anyother ones that offer that many bags for the $$ and never saw the cooking sheet or microwave liners anywhere else.

It's a great deal and great product.

judy

VydorScope Proficient
VydorScope
Posted

Soooooo what do you do? You say "Here is my yucky, gritty, falling apart gluten-free bread, just toast it and I will make my own BLT"? :huh::blink::huh:

mouse Enthusiast
mouse
Posted

Judy recommended the bags to me and I love them. What do you mean Vincent about "yucky, gritty, etc" bread? :lol: I love my K bread and have sandwiches for lunch at least 3 times a week. Sure beats the yucky bread maker mixes I used and no matter how I tried to doctor them up, they were still yucky. OH, and with the K bread I make French toast for the whole family and they love them. :lol:

VydorScope Proficient
VydorScope
Posted
Judy recommended the bags to me and I love them. What do you mean Vincent about "yucky, gritty, etc" bread? :lol: I love my K bread and have sandwiches for lunch at least 3 times a week. Sure beats the yucky bread maker mixes I used and no matter how I tried to doctor them up, they were still yucky. OH, and with the K bread I make French toast for the whole family and they love them. :lol:

Cant have the K-Bread, cuase son is egg alergic, and not found any good store bought breads yet. I have bread machine and some times make some but mostly just forgo bread.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mouse Enthusiast
mouse
Posted

Vincent, is he allergic to the whole egg or just the whites? I am allergic to the whites and if I get too much I throw up. So, when I order an omelet out, I ask for one whole egg and two yokes and that works for me.

VydorScope Proficient
VydorScope
Posted
Vincent, is he allergic to the whole egg or just the whites? I am allergic to the whites and if I get too much I throw up. So, when I order an omelet out, I ask for one whole egg and two yokes and that works for me.

Egg yolk, but the doc siad that he would likely out grow it by age 5, so we hoping. :D

Judyin Philly Enthusiast
Judyin Philly
Posted

Vincent, I don't know if you travel often, but it was a life saver in CA when i went to my MIL house and i used her toaster and put my begals in them and had something fast to eat in the am. If you go to anyones house, you can make grilled cheese sandwiches in them too. I haven't tried. OF course, now if can't eat cheese so maybe p/b..

Also went to a resturant for breakfast and they did omlette in separated skillet and not on the grill and gave them my bread and they put it in their toaster..

I think you could find lots of uses for them.

judy

tiffjake Enthusiast
tiffjake
Posted
  • Author
I think you're talking about toaster bags, here's a link to some good ones:

Open Original Shared Link

Hey Chelse, that link didn't work.....but I am going to order the ones from QVC, so I am guessing that they are the same things....Thanks so much everyone! You guys are "meal-savers" !!!! I am going to Vegas in a month and I really wanted to take my own bread and bagels and stuff!

Hi Tiffany--QVC has them too, in a set:

Open Original Shared Link

Just click on the item #--I couldn't get the exact page link to work.

Thanks JersyAngel! I will be ordering these today!

Judyin Philly Enthusiast
Judyin Philly
Posted

tiffjake-

I liked getting the whole set b/c at my mother in laws house there were gluten crumbs everywhere..I mean she is a neat person but if i was getting my food ready i'd put the large cookie sheet size down and do my food preparation there..it would be good to use in a hotel too..to put on the counters because who knows what was there even after a 'fast cleaning' by the cleaning staff.

have a good trip.

judy

tiffjake Enthusiast
tiffjake
Posted
  • Author
tiffjake-

I liked getting the whole set b/c at my mother in laws house there were gluten crumbs everywhere..I mean she is a neat person but if i was getting my food ready i'd put the large cookie sheet size down and do my food preparation there..it would be good to use in a hotel too..to put on the counters because who knows what was there even after a 'fast cleaning' by the cleaning staff.

have a good trip.

judy

They are on the way! Thanks Judy!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. TheDHhurts
      - TheDHhurts posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Anybody have issues with popping corn kernels and cross-contamination?

      I'm wondering about popping corn kernels - the kind you make with an air popper or on the stovetop (not microwaved popcorn or pre-popped and bagged stuff). I know these kernels are naturally gluten free, but I can't help but wonder about the risk of cross-contamination with gluten, either in the growing stage or during processing. So, I'm curious...
    2. Stegosaurus
      - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

      i used to get cold sores frequently before I went gluten free. Then I only got them when stressed. Then I cured my gut dysbiosis, and haven't had one in 20 years.
    3. dixonpete
      0

      There is a difficulty getting hookworm larvae into the US

    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess...
    5. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442
    Jessie Howard
    Newest Member
    Jessie Howard
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • TheDHhurts
      Anybody have issues with popping corn kernels and cross-contamination?

      By TheDHhurts · Posted

      I'm wondering about popping corn kernels - the kind you make with an air popper or on the stovetop (not microwaved popcorn or pre-popped and bagged stuff).  I know these kernels are naturally gluten free, but I can't help but wonder about the risk of cross-contamination with gluten, either in the growing stage or during processing.  So, I'm curious what the community here has to say about this. 
    • Stegosaurus
      Canker sores

      By Stegosaurus · Posted

      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      Pear Bread

      By Aretaeus Cappadocia · Posted

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      Pear Bread

      By Harris · Posted

      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
×
×
  • Create New...