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About wally000

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  1. I've tried it, and it's really not too bad. It's got the hop-y beer taste I miss, but it's very light. Dark beer was always my favorite. If you like light beer, or can just get excited about the idea of having beer again, then Bard's is awesome.
  2. Once I went out to eat with my family at pretty nice restaurant in San Francisco. After I went through my whole bit about how I will get sick if I eat anything with wheat in it, our waiter made a trip to kitchen to see if my dish could be prepared without wheat. He came back and assured us that it would not be a problem. He returned a half hour later saying that they had actually run out of the main ingredient in my lunch, and could I please select something else. No problem. When he came back with our food, all of the vegetables on my plate were lightly breaded. I asked the waiter about the veggies, he went back to the kitchen again to ask the cook. When he returned, once again, he confidently said "I double checked with the chef, and there is absolutely no wheat in that dish. It is made with flour." Even though I ended just watching everyone else eat while I went through way too many glasses of iced tea, I really just felt bad for the waiter. I had made him run all over the restaurant on what turned out to be his first day. It was surprising that the chef did not know what flour is made out of - especially at a nice restaurant.
  3. Hi! This is my first post... I have been gluten-free for almost two years. During that time, I have relied on this site and the information all of you have posted to answer many of my questions and pick me up on any 'bad days'. So...Thank You! Since I have gotten so much from your tips, I wanted to share my favorite tool dealing with the gluten-free diet - just 'cause it might help someone else out there, too. My boyfriend's mom got me a subscription to Cooking Light Magazine and it has been the best present I have ever received. Most of the receipes are either already gluten free, or very easy to adapt once you know the products you can eat (like, use quinoa or rice instead of couscous...). I find enough new receipes to try each month that I have something different and delicious to eat almost every night of the week. Since I am gluten free, lactose intolerant, can't handle soy or lots of oil AND a vegetarian, that says a lot. It has made eating and cooking fun and enjoyable again for me. I get ridculously excited every time a new issue arrives in the mail, it makes me remember that there are still so many wonderful things we can eat. Sometimes the smallest things help the most. Thanks again for all of your posts! Wally