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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 genieb

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  1. The only Shar product I've tried is the chibata rolls. They were pretty good, but of course expensive. My mom introduced me to Tinkyada pasta a few years ago and when I buy pasta that is the brand I usually get. We love spaghetti squash so I don't use a lot of pasta. My grocery store is just starting to get Shar products in so I will look for the pasta. May give it a try.
  2. Interesting links. Thank you. I have a recipe called Better 'N Fudge that I make with cocoa powder, natural peanute butter (could use other nut or seed butters), honey, dates and lots of seeds and nuts. Some of the "healthy candy" recipes I've tried taste pretty nasty, but we love this one. The old recipes weren't like the ones you linked to so I will definitely go back and look at those better when I have time.
  3. Molasses

    Interesting article. Molasses is a very strong flavor so a little goes a long way. I don't use in in everything but sometimes add 1 Tablespoon if I want to replace brown sugar in baked goods. I have also added 1 or 2 Tablespons to things like chili or bean soup because it does add a depth of flavor.
  4. It was filed in protest of what he considered "frivolous lawsuits." Details here: http://www.msnbc.msn.com/id/20827350/ns/us_news-weird_news/t/nebraska-state-senator-sues-god/
  5. Cookbooks

    This is a bit of a pet peeve of mine and I'm from the midwest where we aren't afraid to speak our minds. No offense intended to anyone. Gluten free cookbooks caused me major problems when I was getting started. I had many years of cooking experience and some pretty decent skills, but was overwhelmed by the strange ingredients and difficult techniques. We lived on steamed veggies and stir fry the first six months until I finally out gluten free cooking isn't rocket science and started figuring things out for myself. To by fair though more and more gluten free cooks are beginning to realize that simple substitutions are possible and the newer recipes are starting to look a lot more "normal." When I first started out talking about this stuff people just told me it wouldn't work.
  6. Cookbooks

    I generally prefer to convert my own recipes because IMHO many gluten free cookbooks make things way more difficult than needed. That said I do have one cookbook I use as my gluten free reference kind of like I use my good old Betty Crocker. It's 1,000 Gluten Free Recipes by Carol Fenster. I've received other gluten-free cookbooks as gifts but they pretty much collect dust.
  7. Broth Powder

    I stopped using the powder/cubes as well as canned broth many years ago due to the high sodium content. At first I looked for low sodium varieties, but finally decided it was easier to make my own. That's something you might think about -- it's not difficult and you can make a big batch and freeze it in smaller containers to have on hand.
  8. You might be over baking them. Many of the gluten free flours do not produce a nicely browned finished product. In face somethings things turn out quite white. So next time check for doneness rather than relying on time or browning and see what happens.
  9. Could be. Breeds and even individual cats differ in hair length, texture and dander. You might also want to look at anything that came with the cat like scented kitty litter. I used to have a lot of trouble cleaning the box until I figured that one out.
  10. Need Advice

    I'm guessing you receive your meal as a benefit because you will be working during lunch. Everywhere I have worked staff were expected to eat with the residents to model appropriate behavior, make sure everyone was served and offer assistance as needed. This was also a good time to get to know the residents in a more informal and relaxed setting. I'm not sure what type of residential program you are talking about but I have worked with abused children, troubled teens and developmentally disabled adults in residential settings and this has been the case everywhere I have worked. Since it could be considered part of your job you may have to mention your dietary restrictions. Approached in the right way, you should be able to work this out.
  11. Our heat wave finally broke a few days ago. In the 80's today, low 60's tonight. But it looks like it's going to start creeping back up into the 90's later in the week. We've not used to this kind of heat this early.
  12. Haven't seen either movie, but we do have a former state senator who tried to sue God -- for real.
  13. Bob really likes the Mesa Sunrise from Nature's Path, but he doesn't like the price. I still buy it for him every once in a while as a treat. When I do we usually pour it into a big covered container and mix it with something cheaper like puffed brown rice then add nuts, seed and dried fruit. For cold cereal he often eats Chex or puffed brown rice or a mixture of the two. Sometimes I make him hot cereal -- brown rice with raisins and cinnamon, buckwheat groats, quinoa flakes, millet, etc. Bob's Red Mill also makes a gluten-free multigrain hot cereal. I wasn't a big cereal eater before going gluten free so it's not a big deal to me, but I do help Bob with his cereal from time to time.
  14. Teff Flour

    I've been wanting to study teff more, but just haven't had time. It is one of the "protein" grains/flours. I do use it in my multigrain flour blend that tastes more like the 7 grain flours I used back in the day. That blend makes really good bread and pie crust. I also tried a chocolate mint cookie recipe with teff flour awhile back that was very good. The recipe came from Bob's Red Mill. A very time comsuming project I've been working on for years is nearing completion, so I'm hoping I'll have more time to play around in the kitchen this fall. Maybe I'll finally be able to try more things with teff.
  15. Seriously?

    I got a little bit of that at the beginning but not much. No one ever says anything like that anymore. Their mouths are usually too full eating my cooking to say anything. I entertain gluten free and send gluten free food to Bob's pot lucks at work and everyone loves it. Over the years I've learned it just easier to take care of ourselves than to expect others to understand.