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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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StephanieGF last won the day on April 22 2010

StephanieGF had the most liked content!

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About StephanieGF

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  1. I was just wondering if anyone else has tried this product? I am looking for something to help with Corn CC when eating out...
  2. Gluten-free Dining In Northern Virginia

    I use to go here back in my pre-gluten free days. I have no idea how they would handle gluten cross contamination. I will say that back when I did eat there, it was very good indian food.
  3. I so wish Udi's would find something else to use as a "mold inhibitor." My family can eat Udi's but I can't because the mold inhibitor contains HFCS. You might have a corn sensitivity or one to corn sweeteners?
  4. Hmm... I react to Quinoa quickly with a tummy ache, not the same a gluten for me, but very painful. Do you eat Quinoa regularly? Many people here react to Quinoa, especially if it was not rinsed enough. Old spices that might have been used when you where cooking with wheat flour could also be the source... maybe? I also react to nuts occasionally too, so maybe the almonds or pecans? Where any of these from bulk bins? Did you make the chicken stock yourself?
  5. People occasionally love to post the "oak barrels being corked by wheat flour thing," but I really think it is urban legend. I have asked several people I know who are very knowledgeable about wine, and no one had ever heard of that practice. The only place I have read that is here. Maybe someone somewhere in the world does that, but I think any commercially available wine will be gluten free. I'm drinking a glass right now. Cheers!
  6. Really? I would put money on King Arthur's. That said, it could be many other things...
  7. I've seen a few DC threads, but I'm looking for a restaurant that has a gluten free menu or is very accommodating and educated about CC near the Verizon Center in DC, preferable in walking distance. Any suggestions? Thanks!
  8. Quite a few of us (myself included) have strong reactions to Quinoa, even when it is perfectly safe (gluten free.) So try cutting that out and if you improve, the you can add it back in with a known gluten free brand and see if you can tolerate it.
  9. Against The Grain

    We have had great success with ATG pizza crusts by using a pizza pan that has little holes in it and letting it preheat in the over and then slide the pizza on the hot pan. If you let the pizza crust defrost for about about 10-15 minutes, it works even better. Sometimes we will broil the top of the pizza for the last minute to get all of the toppings bubbling. It is really good.
  10. It's exactly like the cereal you linked to, but nothing added in the way of sugar, salt, "enriched" vitamins, etc. I mix mine with yogurt or use it as a topping for sorbet or frozen yogurt.
  11. It's puffed rice, but it also has sugars and other stuff added. The OP wants a pure (unsweetened) rice puff. The difference in calories is significant when you add all of that sugar.
  12. Well, I eat Natures Path Rice Puffs everyday without issue. I realize that it is made on equipment that processes wheat (this company is quite diligent and won't label them as gluten free, where other companies might) but I think the must do a pretty good cleaning job. That said, everyone is different, so who knows how you would react. I do wish someone would make an unsweetened (plain) rice puff that is labeled and tested gluten free, but I do not know of one. Sorry.
  13. Redbridge

    Wow, that sucks. I like redbridge as it is. A more watered down redbridge is not going to be so good. Are all states going to get this new version? What needs to change is silly laws, not the beers.
  14. Foreman Cross-Contamination?

    Is the Foreman non-stick? I have heard (from here) that non-stick is very hard to de-gluten. Something to do with the small scratches in the surface. You may have to replace it or get new plates it they can be replaced. It never hurts to call the company and ask.
  15. Yeah, I had unbelievable dizzy-like problems before going gluten free. IT is the reason I tried eliminating so many things from my diet. I can not eat any gluten, just the slightest CC gives me intestinal problems and the ataxia. I am surprised by how few doctors know gluten can cause such problems. You are very lucky to find someone who did.