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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 rmaz74

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  1. I'm going to try this tonight! I will let everyone know how it turns out. I sure have missed this old favorite. Becky
  2. OK. I have had celiac disease for 4 1/2 years and have been up to par with the products on the market. What in the world happened to the Gluten Free Pantry? I tried to pull up the website and it says something about Glutino and Gluten Free Pantry. I'm looking for a particular product that GFP had a few years ago called Rice Crumb Coating. It's like gluten-free Shake and Bake. It's really good. And for whatever reason, I can't find it now. Anybody have any ideas? Becky
  3. It's an old German recipe from my grandmother. It's just ground meat, onions and tomatoes, and then boiled in water and tomato sauce. It's a very basic recipe that has many possibilities! My husband and one of my sons are very picky eaters and they love this recipe. I don't keep any regular flour in my house since diagnosis. I don't want the CC. They have been very understanding though and have been very nice when I try something new! I think I will try your recipe, Barb, this weekend! I can't wait! Becky
  4. Thank you for all of your replies. I think I will try both the perogie & gnocci recipes. I completely forgot the xanthan gum. I do have some and use it all the time. I guess that I just didn't think of it at the time. I might try and attempt it again this weekend. I will let everyone know how it turns out. Please continue to bring on the suggestions. Becky
  5. The original recipe calls for one two eggs, 1 teaspoon of baking powder 1 tablespoon of water and enough flour to make a stiff dough. HAH! It's one of those old German recipes where you don't really measure anything. I would think though that it's around 2 cups. I don't know what to think. I used the mix of potato starch, tapioca starch, cornstarch and white rice flour. I'm wondering if a bean flour mix would work better. Let me know what you think! Becky
  6. OK. Ever since I was diagnosed, I have had a pretty easy time adapting most of my recipes to gluten-free. But there is this one that I would love to try again. I just need some help with how to make the dough. Basically what you do is brown ground meat with onion and set aside. Then you make a dough, almost like pizza dough, and cut into 4x4 inch squares and fill with ground meat. You then drop the "filled noodles" into a mixture of water, stewed tomatoes and chili powder. You boil these until the become soft, like noodles. I guess they are kind of like a flattened dumpling also. I tried the other night with Betty Hagman's gluten-free Flour Mix and it flopped! BIG TIME! ! ! I just thought with all of you out there in gluten-free world, you could give me some suggestions. Do you think a pizza dough would work? Becky
  7. Cd & Eczema

    I have been gluten free (except for the occassional cross contamination in a restuarant) for two years now. I have never had a problem with eczema. About a year ago, I developed these bumps on the back of my upper arms. Also, I have an itchy scalp. At my last appointment with my endocrinologist, he said that I had eczema on my scalp. It gets severely worse if I ingest gluten! Does this sound like DH or could it just simply be eczema? Thanks, Becky
  8. I was severely anemic before being diagnosed and had infusions about 3 times per week. The first time I went in, the doctor used Infed and I had a severe reaction to it. I couldn't breath! Please make sure they explain the possible reactions you can have so they will be prepared. I don't mean to scare you either. They did find an iron that I could accept. It's called Ferrlecit. I had those treatments for approximately 4 weeks. My levels finally came up and then I was diagnosed with celiac disease. I have not had any problems with anemia since. Good luck and hang in there! It will get better! Becky
  9. Corpus Christi And San Antonio

    Here is a website of our local CSA support group. www.alamoceliac.org I have not been to any of the restaurants, but a celiac friend of mine has and said they are all wonderful. Also, you might want to contact Michelle Revier who is over the Corpus support group. I bet she would have some recommendations for you. Hope this helps! Have a great time in Corpus - we're going in June and I'm ready to try some of the restaurants there.
  10. Cracker Barrel

    Thanks for the nice reply. I also went to a Cracker Barrel (in Texas) this past weekend and had no problems whatsoever with the wait staff. They were very accomodating. You have to remember that all these restaurants do not have wait staff that are trained to know what allergies people have to all foods. I remember a time when I didn't even know what Celiac Disease was (When I found out that I had it! ! !) Give these people some time! They will eventually come around. Speak with the manager or chef personally and most will be very helpful!
  11. Cracker Barrel

    I'm really sorry for the response you got! Here is the response I received from them. Thank you for taking the time to contact us here at Cracker Barrel Old Country Store. We appreciate receiving your inquiry and we do understand your concern. We are aware that some folks do suffer from gluten intolerance. It is our understanding that, depending upon the person, there are many levels, types, and degrees of gluten intolerance. Please find below a short list of menu items that do not have added glutens: Sugar Cured Ham Pork Chops Carrots Green Beans Grits Grilled Chicken Mashed Potatoes Sweet Potato Casserole Bacon Apples Hamburger no glutens added (without Bun) Corn Applesauce Country Ham Steak Eggs Baked Potato Sliced Turkey Breast Baby Lima Beans Brown Rice Colby Cheese Please let me know if you have further questions or concerns regarding our menu items. Again, we do appreciate receiving your message. We certainly hope to have the opportunity to serve you again soon. Sincerely, Nicole Shaw Guests Relations Representative Cracker Barrel Old Country Store, Inc. Hope this helps! I have eaten there several times and have not had any problems! Hope you have better luck!
  12. Bard's Beer

    I' ve ordered beer online from a brewery in New York state. It's called Ramapo Valley Brewery. It's pretty good. I'm or I was a light beer drinker before being diagnosed. Here is the description it gives on its website about the beer - RVB Gluten-Free Beer This innovative brew is made with neither barley, nor wheat. The main fermentable is amber honey with molasses for flavor, nutrients and color. Noble hops add a touch of bitterness to balance the honey sweetness. Bright golden in color, the flavor naturally has notes of honey and hop. Although this brew is of particular interest for people with Celiac