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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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About 2new2celiacs

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  1. Hi you guy's!!!! Thank you very much for your help, I did purchase the Kraft brand and found Barbara's brand gluten-free rice crispies. I have not had the time to make them yet, hopefully this weekend! Thanks Stef for the list. Always nice to have bars for on the go. Take care all ~Sarah
  2. Thnks Richard! Ok, I have to admit...The bag of marshmallows that I buy are store brand and they contain modified food starch. I just assumed that if the store brand did, they all did. Geez, I remember my parents telling me as a kid..."whenever you assume things you make an *** out of you and me". lol They were right, I feel silly that I did not even bother to check the other brands. I do use Crest, so I am ok. Thanks agaian ~Sarah
  3. Wow! I am still fairly new to this forum and for the most part, have felt very welcomed and happy to know that there are so many kind and understanding people who have been dealing with the same issues that I have been dealt. I am grateful to those of you who use this as a positive exchange as well not using this as a place to judge or scrutinize others. In regards to Reds survey, I was surprised to see that there was some posts made that seem to have taken offense to what was asked. I am not sure why you seem offended or felt the need to comment in the negative fashion that was taken in your response. If you do not want to share,but why be so unnecessarily rude when it was presented as a choice survey? As a new celiac who does not know allot but taking the time to learn and will continue to learn until the day I leave this earth, I am most grateful to people who have,who continue and are willing to learn to try and figure this thing out. It seems to me so far, that celiacs has been around for quite some time and any studies that have been made or will be made are a benefit in all of our cases. Therefore, I am happy to see such interest and again should stress that if you feel uncomfortable sharing your info that seems quite anonymous and harmless, then that is your choice, but I felt that it was unnecessary to come off rude to someone that is trying to learn how this effects each and every person. So many of us seem to have similar complaints where as others with celiacs have little to no symptoms at all. In my opinion, I find this all very interesting and would feel terrible if someone was made to feel disouraged or ashamed for a question or concern they may want to ask or share. Sorry to have be so blunt, however, it just took me by such surprise that I could not help but stand up and speak. Thank you, Sarah
  4. Hello everyone, I am having the worst craving for "Rice Crispy bars" and have been on the mad search for marshmallows. I just can't seem to find any that happen to be gluten-free. Does anyone know of such a thing or a good substitute? Also, I was told that I should change my toothpaste due to the fact that it possibly contains gluten, can you tell me what you use (gluten-free)? Thank you for any help you can give!!!!! ~Sarah
  5. Citric Acid

    I would be very surprised if citric acid was truly harmful to celiacs. I am a Mountain Dew fanatic and it so happens to contain citric acid. Although, I know it is one of the worst sodas out there for my body's sake , I have never had any reaction what so ever. Also, my dietician made it very clear that this was indeed safe for me to consume.
  6. I too just got the manna from anna bread mix and reluctently tried it. I made mine in an old bread maker that was passed down my way a few years back and I am not really sure how to use it other than to put it on what ever bread type I am making, so to make this short, I just did my best . OH MY GOODNESS!!!!! I LOVED THIS SO MUCH! I sound dramatic I know, however, I almost cried when I went to check on it during the rise cycle and saw it rising to "real bread" size! And the wonderful crust... I am so happy! After it cooled, I slabbed a mound of butter on it and sat back and enjoyed. It truly is wonderful and in my opinion, very close to the "real thing".
  7. Great Egg Bread Recipe

    You are very welcome Just use plain potato starch. Most of these recipes in this book call for just cornstarch and potato starch. That is why I felt so at ease with her book. I can find these at my local grocery store and it just made it so convenient. Take care, Sarah
  8. Great Egg Bread Recipe

    Hello and forgive me for taking so long to respond Once again I should say this is a recipe from the The Gluten Free Kitchen Recipe Book by Roben Ryberg, I'm telling you, that this book really helped especially when I was first diagnosed and lost!! Ok, here it is... 1/4 c. shortening 3 Tbl. honey 2 eggs 1 packet of yeast (1 Tbl.) 1 c. unflavored yogurt 1/2 c. potato starch 1 1/2 c. cornstarch 1/2 tsp. baking soda 1 tbl. baking powder 2 tsp. xanthan gum 3/4 tsp. salt 1 tsp. vinegar Directions: Preheat oven to 350 degrees, combine all ingredients and mix well to remove all lumps. (The dough looks pretty wet, but it's ok) place dough in greased loaf pan and smooth the top with wet hands. Bake for 40-45 minutes, until it has browned lightly and check with a toothpick to test the doneness. I have found that when you use a heavy duty bread loaf pan instead of a glass or disp. aluminum pan the results are much better. Good Luck and let me know what you think.
  9. Geographic Location

    Hi all just checking to see if my change went into effect. -Sarah
  10. Survey

    1. Do you have Celiac Disease? Yes 2. Do you have Type I Diabetes? No 3. Sex Female Good luck with your Project!
  11. Great Egg Bread Recipe

    Thank you so much! I am planning a trip into town this evening to stock up on my gluten-free supplies and this weekend is booked for baking. I am exited to try your recipe since I have had all flops with my own except for the egg bread recipe. I just realized I am such a dinger, I never posted the recipe. If any of you would liek this recipe, please let me know. I found this in a cookbook by Betty Ryberg. This lady is amazing! I think I stated earlier that she herself has Celiacs and I need to correct myself, she has a close friend who has celiac disease and she began baking and experimenting for this person. p.s. I will try the potatoes, thank you. I'm Norwegian, can you tell? LOL! Thank you again, Sarah
  12. Hi Tammy! Did you see the other post? Thank you again! I love Ceasar salad and your recipe sounds great! If you have a chance to look, I would really appreciate it. Thanks much and have a great day! -Sarah
  13. Thank you ! Thank you! Thank you! I am such a happy lady today! I never thought for the life of me that a food item could make me this happy, but, I am a stirfry queen these days thanks to celiac disease and now I can have the "REAL THING" yeah! Thanks Tammy for finding this, I am very greateful to you! -Sarah
  14. I have bought a few of their side dishes for my family who are not gluten-free, and those are the "lomein noodle" dishes, these I do not bother to check the labels of course, because I know the noodles are off limits for me. They are placed on the same shelf next to the "rice noodle dishes" so make sure you are checking the labels and the "gluten free" sits right under the ingredients. I am pretty leary of sauces, since I seem to not agree with most, however I did purchace the gluten-free version of soy sauce and use that quite a bit. I do not know how to make teriyki sauce and to be honest with you, I really did'nt know the base was soy...hehehehe Do any of you know how to make TERIYAKI SAUCE? I miss this soooooo much! Thank You, Sarah
  15. OOPS! My mistake, I went and checked the flavor that I have been using and it is the "Hot & Sour". I have not been able to find a teriyaki that is gluten-free have you? I have made myself believe that "Hot & Sour" is teriyaki (my favorite sauce in stir fry's prior to gluten-free). I still follow directions on package but, add the chicken and veggies and use less liquid. Another product that is good as well as labeled gluten-free (this one I have not double checked and I have had no reaction) is "Tasty Bite" Peas Paneer & Basmati rice. In laymen's terms:Green peas & paneer cheese simmered with onions, tomatoes, spices and herbs which again states it has no gluten and I have had no reaction. It is vegetarian, Gluten Free, no preservatives, kosher and has a long shelf life. It takes 3 minutes to prepare and 2 minutes to heat in the microwave. I found this at a place called the "World Market" they are kind of like a "Pier One", however, they sell allot of imported food too. www.tastybite.com Sorry for the mistake, -Sarah