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About Dorikat

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  1. Leira - I actually tend to use just a 1/2 cup of clam juice, and then adjust with flour (As you did) or more clam juice as necessary. Boy, do they hit the spot!
  2. From a fellow celiac that seriously missed some down-home Rhode Island love...I don't know if you already found a recipe, but these have come out perfect for me, I can't even tell the difference from the real thing (and neither can my non-gluten-free friends!) Recipe for summer happiness: Rhode Island Style CLAM CAKES (gluten free!) 1 cup white rice flour 1/2 cup tapioca flour/starch 1/2 cup corn starch 2 tablespoons baking powder 1 teaspoon salt 1 tablespoon sugar 1 cup milk 3/4 cup clam juice 1 cup minced clams Combine the wet and dry ingredients and stir in clams. If batter is too thick, add milk. Drop into hot oil (375) by the tablespoon, they usually flip themselves. Remove from oil and drop on paper towels. Salt. Enjoy!
  3. Hi! I have recently been diagnosed with celiac as well, so I've been doing a lot of research on this. I LOVE Chinese food, and I am unsure of whether or not I will be able to communicate with my favorite Chinese restaurant that I can't have ANYTHING with MSG or (wheat based) flour. From what I have researched so far is that Kikkoman soy sauce IS gluten-free. (http://surefoodsliving.com/2007/05/01/kikkoman-soy-sauce-claims-its-ok/) Maybe it would be easier to communicate to the owners that you can only have Kikkoman soy sauce? As I said, I'm still testing the waters. My next hurdle is going to be coping with eating at my Italian boyfriends house...