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Shoppers Guide And Canning Question

TiredofTums

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TiredofTums Rookie
TiredofTums
Posted

Hello my new friends. I just bought the Gluten Free Shopper's guide and was wondering if it was worth buying. I have been going in my kitchen and see so much that has wheat flour or corn starch and really am not sure what to buy at the supermarket.

I eat and cook alot with creamed soups and like cream of mushroom soup mixed with many meals, cream of tomato soup for lunch, chicken noodle soup and everything is based with wheat flour. Darn! I do use Argo Corn Starch alot too but am not sure if that is gluten free or not and then some foods are not even labeled with all the ingredients.

I figured by buying this book it will help me in what I can cook and eat and show me the way! :D

Right now I am still eating the gluten products because I am getting ready for the Endoscopy soon and then after that I won't be eating gluten anymore.

just curious though! Because I like to make alot of gravies and cook with many creamed soups to season my foods. What can I use to now to make gravy mixes or creamed soups? That is going to be a toughy! I hope there is a regular grocery store brand of something I can use to make those creamed soups.

In the summer, I do alot of canning too! Make alot of jellies and preserves.

So now I don't even know if regular table salt is safe to use in my canning or regular bags of sugar.

I was even making homemade bread and now that has to be tossed out! LOL! It's not funny but after making all these things and then now may have to toss so much out. Just makes me sick! I worked so hard on that homemade bread. But don't need to get sick either!

I know there are flour brands in here that you can order online but if there is a grocery store brand that would be cheaper.

Wished the products in here were cheaper in price. Worst part is feeding more than one person in my family and our grocery bill is already high enough. Adding things that are in this site would be very high in cost and I just can't afford it!

But is regular sugar and regular salt okay to use or do they have glutens.

Then I have a pecan tree outside that I just got nailed with and make alot of things with them. Are they safe to eat?

Can't wait to get that book I ordered! But it will most likely be next week when it arrives. I am looking forward to seeing this book and using it.

Then I can't wait to see if I will still be able to can! Ohh! Another thing I eat alot is diet jello! I have tons of jello. No labels saying what is in them because I toss the box away! And some I have used in my preserves. May have to trash that too!

I hope that book is helpful!

Once I know what I can buy then I will be on my way to cooking again. And I am one that likes to experiment with recipes.

Everybody in this site has been so wonderful and really very helpful! Hope I too can someday pay that return back to others in here!

Thank-you for all the support you have given me! I really am so grateful to meet such wonderful people in here!

Sincerely,

Linda That Is Tired of Tums

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psawyer Proficient
psawyer
Posted

Table salt and sugar are safe. That includes sugars other than white, such as raw and brown.

We use corn starch and/or potato flour to thicken gravy and similar sauces.

Pecans are gluten-free.

lizard00 Enthusiast
lizard00
Posted

You'll actually find that there are a lot of foods that are naturally gluten-free. It's when you start getting into processed foods that you find just how overused gluten in.

ksymonds84 Enthusiast
ksymonds84
Posted

I have both Cecelia's and Triumph's shopping guides. I find them both very helpful. Alway's check ingredients even if listed in the book because ingredients do change, such as the cambells pace and prego. Cecelia's has a product alert on her website and will tell you when to remove items. I and a bunch of others emailed them about the cambell's change.

RiceGuy Collaborator
RiceGuy
Posted

As was mentioned, cornstarch is good for thickening gravies. In fact, that is what I always used, even before going gluten-free. AFAIK, professional chefs use arrowroot or cornstarch too. You can however, use some flours, like millet, sorghum, or white rice flour. It just depends on your own preference/sensitivities. Potato flour or starch would also work.

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