Jump to content

  • Welcome to Celiac.com!

    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):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Want Crispy French Fries

jennyj

Recommended Posts

jennyj Collaborator
jennyj
Posted

I am really craving french fries. I love(d) McDonalds french fries and miss them so much. Anyone know how to make them at home that taste like them?? :(

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

Celiac.com Sponsor (A8-M):


Guhlia Rising Star
Guhlia
Posted

Ore-Ida fast food fries... They're the closest thing... Broil them. They are gluten free.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Agreed.

Ore-Ida's Fast Food Fries are awesome. They only take like 10-15 minutes in the oven and they're crispy!

CarlaB Enthusiast
CarlaB
Posted

If you're in the midwest, Skyline Chili has great fries. It's the only thing they fry there, so no danger of cc.

jennyj Collaborator
jennyj
Posted
  • Author

Thanks for the tips. I am going to try them tomorrow.

jackie4 Apprentice
jackie4
Posted
I am really craving french fries. I love(d) McDonalds french fries and miss them so much. Anyone know how to make them at home that taste like them?? :(

If you have Red Robin by you their fries are awesome- Just tell them no seasoning!!

skipper30 Enthusiast
skipper30
Posted

We found out that our Red Robin doesn't use a dedicated fryer!! :o

We loved their fries too!!

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

Celiac.com Sponsor (A8-M):


Guest nini
Guest nini
Posted

If you have a Publix near you they have Publix brand french fries in the freezer section that I think are better than McD's fries

VydorScope Proficient
VydorScope
Posted

Personaly I cut up WITH SKIN ON 3-4 potatoes and deep free them in oil at 400 degrees for about 15 mins.

Then season to taste if you want, good to do this when you first pull them out of the fryer and they are still wet with oil.

eKatherine Apprentice
eKatherine
Posted
Personaly I cut up WITH SKIN ON 3-4 potatoes and deep free them in oil at 400 degrees for about 15 mins.

Then season to taste if you want, good to do this when you first pull them out of the fryer and they are still wet with oil.

I find the crispiest fries are fried in two stages. First I fry them at about 300°F until they float, and then at 400°F until they are brown and crispy.

Coconut oil fries them up crispier than any liquid vegetable oil.

uclangel422 Apprentice
uclangel422
Posted

If you have an In & Out, get their fries and ask for them Well Done!

Very tasty.

jenvan Collaborator
jenvan
Posted

Our favorite favorite fries are Alexia. There are so many great kinds and they are all delicious!! Open Original Shared Link

CarlaB Enthusiast
CarlaB
Posted
If you have an In & Out, get their fries and ask for them Well Done!

Very tasty.

Oh, haven't had those in years!!! Penn Station out in the midwest does the same thing -- freshly cut fries, and it's the only thing they fry!

I used to eat In & Out fries when I was pregnant with my first kid. Funny thing, the burgers always made me sick. Back then I didn't know anything about celiac, but I sure couldn't stomach anything with wheat when I was pregnant with her! So, I ate lots of the fries.

VydorScope Proficient
VydorScope
Posted
Coconut oil fries them up crispier than any liquid vegetable oil.

I have not tried coconut oil, I use canola oil and it works to my tastes at least. :) I do not think my store carries coconut oil, if they do I might try it if the price is comparable.

If you have an In & Out, get their fries and ask for them Well Done!

Very tasty.

I SOOOOO miss In-n-Out :( Used to eat there all the time when lived in NV. :(

jennyj Collaborator
jennyj
Posted
  • Author

Thanks for all the ideas. We live in a very small town in the middle of rural Missouri so we don't have any of those places. I wish we had a little more urban areas close to us.

Nate Apprentice
Nate
Posted

I too deep frie the frozen ones. The shoestring in paticular turn out just like McDonalds fries and takes 10 minutes.

Horribly bad for you, lol

N

popoki321 Rookie
popoki321
Posted

I use the Ore Ida shoe string fries. I bake them in a 450 oven...

I use a metal cookie sheet lined with parchment paper. That trick seems to make them crispier than usual.

Good Luck.

jennyj Collaborator
jennyj
Posted
  • Author

YYYYYIIIIIPPPPPIIIIEEEE!!!!!!!! I had my fries. I bought the Ore Ida crispy ones. MMMMMMMMMMMMMMMMMMM :P

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I SOOOOO miss In-n-Out :( Used to eat there all the time when lived in NV. :(

Rikki Tikki Explorer
Rikki Tikki
Posted
Oh, haven't had those in years!!! Penn Station out in the midwest does the same thing -- freshly cut fries, and it's the only thing they fry!

I used to eat In & Out fries when I was pregnant with my first kid. Funny thing, the burgers always made me sick. Back then I didn't know anything about celiac, but I sure couldn't stomach anything with wheat when I was pregnant with her! So, I ate lots of the fries.

Am I confused? I thought In & Out burgers were gluten-free :huh:

eKatherine Apprentice
eKatherine
Posted
I have not tried coconut oil, I use canola oil and it works to my tastes at least. :) I do not think my store carries coconut oil, if they do I might try it if the price is comparable.

I buy LouAna brand at Walmart for frying and general cooking purposes. It is flavorless, and can be reused for frying. I think last time I looked it was $2.68 for 30.5 ounces.

gfp Enthusiast
gfp
Posted
Thanks for all the ideas. We live in a very small town in the middle of rural Missouri so we don't have any of those places. I wish we had a little more urban areas close to us.

parboil the fries before frying ....

To get the McDo "flavoring" you can add some beef stock to the water you use to parboil make sure they are dry as the water will evaporate off and make sure the pan is less than 1/3 full for safety.

Higher temp oils are best and you also adsorb less fat the faster you fry, parboiling means you get the crunchy outside and soft inside.

Buying the right potatoes is also a good start.... you want older potatoes and softer.

However overall I prefer Vincents leaving the skin on for most things ..and the only real thing I eat McDo style fries with is raw meat, either tartar or carpaccio for the texture.

BBadgero Newbie
BBadgero
Posted

Got to buy those fries and try to deep fry them, but I have been symptom free after eating McD's fries - I read they say there are no detectable traces of gluten - they cause issues for some?

gfp Enthusiast
gfp
Posted
Got to buy those fries and try to deep fry them, but I have been symptom free after eating McD's fries - I read they say there are no detectable traces of gluten - they cause issues for some?

We covered this about 5 times but ....

1) The analysis they chose is a bit of a cop out, in other words aiming to give a negative.

2) Who really knows ... I mean with CC its always a risk and McDo's are hardly the least rushed in prep etc. so even if they are truly gluten-free then the risk of CC is reasonably high.

We all hear stories of them using the dedicated frier for some other product but also if a bit of bread falls in they are not going to notice and if they did wouldn't throw out the oil so its a risk everyone should take for themselves. (IMHO)

swittenauer Enthusiast
swittenauer
Posted

Thanks guy, now I'm craving fries! I guess I know what I'll be having for dinner.

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. knitty kitty
      - knitty kitty replied to mamaof7's topic in Parents, Friends and Loved Ones of Celiacs
      6

      Help understand results

      That test is saying that your daughter is not making normal amounts of any IGA antibodies. She's not making normal amounts of antibodies against gliadin, not against bacteria, not against viruses. She is deficient in total IGA, so the test for antigliadin antibodies is not valid. The test was a failure. The test only works if all different kinds of antibodies...
    2. knitty kitty
      0

      Vitamins I Take

    3. knitty kitty
      - knitty kitty replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      10

      Insomnia help

      @hjayne19, So glad you found the information helpful. I know how difficult my struggle with anxiety has been. I've been finding things that helped me and sharing that with others makes my journey worthwhile. I like Life Extension Bioactive Complete B Complex. It contains the easily activated forms of B vitamins needed by people with the MTHFR...
    4. trents
      - trents replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Positive biopsy

      Welcome to the celiac.com community @pothosqueen! Can you be more specific about which IGA test was run that resulted in 114 score and said to be "normal" and could you please include the reference range for what would be normal? By the size of that number it looks like it may have been what we call "total IGA" but that test is not usually run...
    5. pothosqueen
      - pothosqueen posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Positive biopsy

      Upper endoscopy last week resulted in positive biopsy for celiac disease. The IgA they ran was normal (114). Does positive biopsy automatically mean definitive diagnosis?
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,992
    • Most Online (within 30 mins)
      7,748
    Elizabeth xxx
    Newest Member
    Elizabeth xxx
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Help understand results

      By knitty kitty · Posted

      That test is saying that your daughter is not making normal amounts of any IGA antibodies.  She's not making normal amounts of antibodies against gliadin, not against bacteria, not against viruses.  She is deficient in total IGA, so the test for antigliadin antibodies is not valid.  The test was a failure.  The test only works if all different kinds of antibodies were being made.  Your daughter is not making all different kinds of antibodies, so the test results are moot.  Your daughter should have the DGP IgG and TTG IgG tests done.   The tests should be performed while she is still consuming gluten.  Stopping and restarting a gluten containing diet can make her more sick, just like you refuse to eat gluten for testing.  Call the doctor's office, request both the IGG tests. Request to be put on the cancellation list for an appointment sooner.  Ask for genetic testing.   Celiac disease is passed on from parents to children.  You and all seven children should be tested for genes for Celiac disease.  Your parents, your siblings and their children should be tested as well.  Eating gluten is not required for genetic testing because your genes don't change.  Genetic testing is not a diagnosis of Celiac disease.  Just having the genes means there is the potential of developing Celiac disease if the Celiac genes are activated.  Genetic testing helps us decide if the Celiac genes are activated when coupled with physical symptoms, antibody testing, and biopsy examination. It's frustrating when doctors get it wrong and we suffer for it.  Hang in there.  You're a good mom for pursuing this!  
    • knitty kitty
      Insomnia help

      By knitty kitty · Posted

      @hjayne19, So glad you found the information helpful.  I know how difficult my struggle with anxiety has been.  I've been finding things that helped me and sharing that with others makes my journey worthwhile. I like Life Extension Bioactive Complete B Complex.  It contains the easily activated forms of B vitamins needed by people with the MTHFR genetic variation often found with Celiac disease.   Avoid B Complex vitamins if they contain Thiamine Mononitrate if possible.  (Read the ingredients listing.)  Thiamine Mononitrate is the "shelf-stable" form of B 1 that the body can't utilize.  B vitamins breakdown when exposed to heat and light, and over time.  So "shelf-stable" forms won't breakdown sitting on a shelf in a bright store waiting to be bought.  (It's also very cheap.)  Thiamine Mononitrate is so shelf-stable that the body only absorbs about thirty percent of it, and less than that is utilized.  It takes thiamine already in the body to turn Thiamine Mononitrate into an active form.   I take MegaBenfotiamine by Life Extension.  Benfotiamine has been shown to promote intestinal healing, neuropathy, brain function, glycemic control, and athletic performance.   I take TTFD-B1 Max by Maxlife Naturals, Ecological Formulas Allthiamine (TTFD), or Thiamax by EO Nutrition.  Thiamine Tetrahydrofurfuryl Disulfide (TTFD for short) gets into the brain and makes a huge difference with the anxiety and getting the brain off the hamster wheel.  Especially when taken with Magnesium Threonate.   Any form of Thiamine needs Magnesium to make life sustaining enzymes and energy.  I like NeuroMag by Life Extension.  It contains Magnesium Threonate, a form of magnesium that easily crosses the blood brain barrier.  My brain felt like it gave a huge sigh of relief and relaxed when I started taking this and still makes a difference daily.   Other brands of supplements i like are Now Foods, Amazing Formulas, Doctor's Best, Nature's Way, Best Naturals, Thorne, EO Nutrition. Naturewise.  But I do read the ingredients labels all the time just to be sure they are gluten and dairy free. Glad to help with further questions.  
    • trents
      Positive biopsy

      By trents · Posted

      Welcome to the celiac.com community @pothosqueen!   Can you be more specific about which IGA test was run that resulted in 114 score and said to be "normal" and could you please include the reference range for what would be normal? By the size of that number it looks like it may have been what we call "total IGA" but that test is not usually run without also running a TTG-IGA. Total IGA tests for IGA deficiency. If someone is IGA deficient, then the celiac-specific IGA tests like the TTG-IGA will be inaccurate. Was this the only IGA test that was run? To answer, your question, yes, a positive biopsy is normally definitive for celiac disease but there are some other medical conditions, some medications and even some food proteins in rare cases that can cause positive biopsies. But it is pretty unlikely that it is due to anything other than celiac disease.
    • pothosqueen
      Positive biopsy

      By pothosqueen · Posted

      Upper endoscopy last week resulted in positive biopsy for celiac disease. The IgA they ran was normal (114). Does positive biopsy automatically mean definitive diagnosis?
    • hjayne19
      Mallorca Guide

      By hjayne19 · Posted

      This is great thank you very much @Scott Adams
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.