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About Kntrygrl

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    Somewhere in the Southern Country, USA
  1. I will remember that brand name. Problem is that I have a step-father that puts up fig preserves every year and I am overloaded with them. I have searched for a recipe to use all of the preserves that I have and this is the one I came up with. Just still struggling with trying to bake things I can eat and taste good too.
  2. [Problem with all these chains is that they think having a gluten-free menu is enough. They don't realize that they have to train thousands of employees about cross contact, etc.
  3. I have had good experiences with Chili's in our local area. The limited selection sucks as does the gluten-free menu. About the only thing that I can get there is the "Oldtimer" burger (no bun) but at least it does not make me sick.
  4. I have seen this recipe and want to make it a gluten-free recipe but I believe I have read where the non-gluten-free flour and gluten-free flour substitution is not identical. Anyone know how to convert this? 2 cups fig preserves 3/4 cup shortening 2 eggs 1 cup white sugar 2 cups all-purpose flour 1 teaspoon vanilla extract 1/2 teaspoon baking soda 2 teaspoons baking powder
  5. That's awesome!
  6. Thank you!
  7. Hi. I am new to gluten allergies and to this forum. Thanks for your post. I love sushi and learned that the immitation crab meat had gluten but wondered why some of the sushi rolls still made me sick. I thought it was the seaweed since I had seen some gluten free seaweed wraps in a store, but since I don't know how to make my own sushi I did not buy them. Should I just stay away from the rolls in a restaurant? I like Ebi but really loves the rolls too.