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About ccbergren@yahoo.com

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  1. Does anyone have any names of celiac friendly restaurants in BA? We are going in February of 08> Thanks!
  2. I am so glad to hear about Red Robin; I live in West Chester so Exton is really close. There is going to be a gluten free baking class in Hockessin Delaware at Everything But the Kitchen Sink. If you are interested I can send you more details. It starts at 6 p.m. Carol
  3. Has anyone tried Whole Foods Sundried tomato and garlic bread? It is wonderful. Even friends who are not celiacs have asked me to buy it for them. The only trouble is Whole Foods is often out of it, but they told me I could order it. It keeps well in the freezer and makes great panini. Carol
  4. Like Jenvan I use sweet rice flour and I love it. It is less likely to create lumps than wheat flour. I use the brand Mochiko which is about a dollar a box in the oriental stores and they also have it in health food stores at a considerably higher price.
  5. Has anyone tried the new Cuisinart Bread machine? On Amazon the description says it includes gluten free recipes .Does anyone think bread machine breads are better than those made by Hand? Thanks, Carol
  6. I would like to know which company if any makes gluten-free chicken, beef, and/or vegetable bouillon cubes. Thank you!
  7. Thank you so much for the list; it's fantastic. It's the best one I've seen and I have been looking at gluten-free lists for two years!
  8. The tagliatelle made by Glutano are eggless , but they certainly taste as if they have eggs as ingredients. They are excellent. I found them at Wegman's, but you can also order them. As far as flour blends, I have had good luck with Bette's Gourmet Four Flour blend. I have made three regular recipes with it:1) Banana chocolate chip muffins ;2) Jacques Pepin's plum cake;3) an apple cake from Richard Sax's Classic Home Desserts. They all turned out extremely well. I always add some xanthan gum.
  9. I have read that most blue cheeses are made with bread mold and are not safe for people with gluten intolerance. However, I also read that some are made with copper salts and are safe for celiacs. Is there any one who can tell me if this is true and if so, which cheeses are safe? Thanks!