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

What A Mess!

imsohungry

Recommended Posts

imsohungry Collaborator
imsohungry
Posted

O.K. people...I've just had "one of those days" in the kitchen.

I bought a bag of Ener-G pretzels for two dollars locally the other day. They were so good I thought, "I'll bake some pretzels of my own. It'll be more affordable in the long-run."

I mixed the dough, and placed it in a Ziploc bag with the bottom corner clipped off so that I could squeeze out pretzel sticks. Well, the first bag I used was a dollar-store storage bag, and as soon as I added the pressure to squeeze...the bottom blew out of the bag. :o The dough shot out and landed in a blob.

Undiscouraged, I then pulled out a name-brand bag, and again, another mess. <_< So, by this point I was peeved-off, and it became my "mission" to make the stupid pretzels one way or another.

I rolled out the dough on wax paper...the dough clung to the waxed paper. I then scraped the dough "paste" off the wax paper with my fingers and rolled it up. Unknowingly, the wax paper had torn and was being rolled up in tiny shreds with the dough. I didn't care...I decided to eat it anyway. So I threw those stupid pretzel rolls on the pan, and shoved it in the oven.

They tasted horrible. And I ate them all (more or less just to make a point).

Next time I'm craving pretzels...I'll stick with what I know...and pay the stinkin' two bucks! :rolleyes:

Happy baking everyone! -Julie (Does wax paper have gluten?) ;)

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

Celiac.com Sponsor (A8-M):


ArtGirl Enthusiast
ArtGirl
Posted

Oh, that's too funny. Thanks for the laugh :P

Seriously, how sad. I would have eaten them, too, after all that trouble.

Joni63 Collaborator
Joni63
Posted
O.K. people...I've just had "one of those days" in the kitchen.

I bought a bag of Ener-G pretzels for two dollars locally the other day. They were so good I thought, "I'll bake some pretzels of my own. It'll be more affordable in the long-run."

I mixed the dough, and placed it in a Ziploc bag with the bottom corner clipped off so that I could squeeze out pretzel sticks. Well, the first bag I used was a dollar-store storage bag, and as soon as I added the pressure to squeeze...the bottom blew out of the bag. :o The dough shot out and landed in a blob.

Undiscouraged, I then pulled out a name-brand bag, and again, another mess. <_< So, by this point I was peeved-off, and it became my "mission" to make the stupid pretzels one way or another.

I rolled out the dough on wax paper...the dough clung to the waxed paper. I then scraped the dough "paste" off the wax paper with my fingers and rolled it up. Unknowingly, the wax paper had torn and was being rolled up in tiny shreds with the dough. I didn't care...I decided to eat it anyway. So I threw those stupid pretzel rolls on the pan, and shoved it in the oven.

They tasted horrible. And I ate them all (more or less just to make a point).

Next time I'm craving pretzels...I'll stick with what I know...and pay the stinkin' two bucks! :rolleyes:

Happy baking everyone! -Julie (Does wax paper have gluten?) ;)

Joni63 Collaborator
Joni63
Posted

LOL! I give you an "A" for determination! You did end up making those pretzels one way or another.

Why are pretzels so darn expensive anyway? I bought a bag of Glutino for $7.00. Same size I could buy for 99 cents with gluten.

I had a bad kitchen day too. I made Scalloped Potatoes and ended up spilling the contents inside of my oven door (between the inside and outside glass). I have no idea how to get it apart to clean it properly so for now my glass looks two-toned.

Guest j_mommy
Guest j_mommy
Posted

I would do the same thing...eat them just for the principal of the matter!!! Chalk it up to being a monday!!!LOL

jerseyangel Proficient
jerseyangel
Posted

Oh you poor thing! :lol: Reminds me of my first gluten-free Thanksgiving--I was attempting to make piecrust and didn't realize that gluten-free crust is best rolled between palstic wrap. I had to scrape the dough off the counter with a pancake turner, and fit the pieces into the pan with my hands. :huh::huh:

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

Oh, my!!!! I'm sorry you had such a frustrating time, but oh, the way you wrote about it is SO funny!!!! :lol:

Where on earth do you find gluten-free pretzels for 2 bucks? They are $7.99 here ON SALE. :ph34r:

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

Celiac.com Sponsor (A8-M):


sickchick Community Regular
sickchick
Posted

LMAO!!! :lol:Brilliant!

tarnalberry Community Regular
tarnalberry
Posted

try getting a pastry bag? that's a tough one! I hope you get the pretzels to work out. all the instructions for them I've seen had them rolled out and then laid in the appropriate shape from a long roll of dough

imsohungry Collaborator
imsohungry
Posted
  • Author

Glad, if nothing else positive came out of my fiasco, that at least I provided a smile to those who can empathize with me. ;)

I will remember your tip Tiffany.

Patti and Bellyfat,

Ha! thank you for your stories. :P Oh, dear, sweet Patti, another woman of excellence in all of your baking attempts...

Good for you for getting that stinkin' pie crust in that pan one way or another! B):D

My mother and I have a great sense of humor together:

My mom called yesterday, "Hey sweety what ya doing?

Me: "Can I call you back? I'm scrubbing pretzel dough off the wall."

Mom: "Now, get the trashcan near-by because that can be sticky, and you don't want to have to mop too."

Me: (very sarcastically) "Oh look...it's rising right there on the wall and counter!"

Mom: Good grief, Julie! :rolleyes:

Me: Heck Mom, I may not even need a pan. Maybe I'll just bring the portable heater in here and bake the dang dough on the wall. I'm sure the blob on the countertop will cook nicely too. <_<

Mom: Surely, your not serious? :huh:

Me: No mom :rolleyes: ...just peeved-off.

Mom: Well dear...if all else fails, level it off, and make a sink backsplash. :lol:

Me: Honestly mom, I've got to go now, I still plan to eat this gunk.

Mom: Enjoy your gunk...but no need to share...keep that crap at your house. :huh:

Have a lovely day! -Julie ;)

P.S. the small bag of Ener-G pretzels that I paid two dollars for was purchased at a small local health and vitamin store.

Cheri A Contributor
Cheri A
Posted

((hugs)) That reminds me of the bricks I've made for bread in the past that were horrible! It also reminds me of the first few tries at cookies that spread all over the cookie sheet and looked a bit like butter brickle candy. <_<

I tried to make some soft pretzels once. She liked them at first, and then didn't like them anymore. I just made sticks though.

jerseyangel Proficient
jerseyangel
Posted

:lol: "a sink backsplash" :lol:

At least you can have a good sense of humor about all this--that's half the battle! :D

Juliebove Rising Star
Juliebove
Posted

I did the same thing. What I learned was that I can make somewhat big soft pretzels using a mix. I can't make little crisp pretzels.

JNBunnie1 Community Regular
JNBunnie1
Posted

Hi Cheri. I realize this is off-topic, but I'll be your friend forever if you give me the recipe to the freaking wonderful-looking bread in your picture!!!!! If it tastes as good as it looks, that is....

imsohungry Collaborator
imsohungry
Posted
  • Author

Julie,

What mix do you use?

Hey Cheri...that bread does look good...wanna share??? ;)

-Julie

JNBunnie1 Community Regular
JNBunnie1
Posted
Julie,

What mix do you use?

Hey Cheri...that bread does look good...wanna share??? ;)

-Julie

This is funny, my name is Julie too... Maybe it's a baker gene or something....

imsohungry Collaborator
imsohungry
Posted
  • Author
This is funny, my name is Julie too... Maybe it's a baker gene or something....

HA! B) Maybe we'll all end up gluten-free baking geniouses! Although, after my blow-out of dough all over the counter and walls this week, I've decided I'm a slow learner. :rolleyes:;)

Julie

Cheri A Contributor
Cheri A
Posted

Hi Julies!!

Sure, I'd love to share!! It's a Bette Hagman recipe. I had to tweak it a bit because of Carleigh's egg & milk allergies. Here's the link to the recipe. I follow it to a T except I preheat the oven to 200 degrees and then put the bread pan in the oven to rise, click off the oven. Let rise for about 20 minutes (just to the top of the bread pan) and then kick the oven back on to 400 degrees and bake for 20 minutes. She loves it!

I've also hear great things about Lorka's bread here, but haven't tried it.

Open Original Shared Link

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,671
    • Most Online (within 30 mins)
      7,748
    Paul1567
    Newest Member
    Paul1567
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.