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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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Nikki2777 last won the day on June 3 2016

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  1. Funny - I was going to say 'hands down' on Canyon Bakehouse (rye style) and Trader Joe's. Honestly, I think TJ's is the closest to what I remember 'real' bread tasted like, I just wish the slices weren't so small. But I guess that's what you need to do if you don't have gluten to hold a big slice together!
  2. We use Herb Ox just fine - I do not believe that Better than Bouillon is gluten free. Can't remember what on the labelling made me avoid it, but I'd love to try it if someone can tell me I'm wrong.
  3. Visiting 3 countries in one week

    In Paris, there are a couple of 100% gluten-free bakeries (one is Helmut Newcake, near the Madeleine, and the other is Chambelland) and there is a wonderful restaurant called NoGlu - it's in a small pedestrian arcade called passage des Panorames, I think, and a little hard to find, but worth it for a true French meal in a dedicated facility. If you're willing to risk it, there are a few creperies that do buckwheat crepes very well and they clean everything (at least they did for me) - one in the Marais (called Breizh) and another on the rue de Charonne - I think that one is called Crêperie Bretonne Fleurie de l'Epouse du Marin. Other than that, I recommend buying readily available fresh fruit and vegetables.
  4. Visiting NYC and also fast food meals ideas

    You've probably already been here (I hope the trip went well) but to have an updated record of places, I'll add to this list (not everything I can think of, but some favorites) -- Little Beet - W. 50th street and elsewhere; 100% gluten-free, delicious fresh food. Mostly busy at lunchtime, but I hear they also have a more dinner-oriented restaurant on Park Avenue South Pizza'rte - W. 55th Street (near the MOMA) - they have a very good thin crust gluten-free pizza and seem to make it carefully Dulce Vida Cafe - Lexington between 82nd and 83rd - small Colombian cafe that has Gluten Free empanadas and other dishes, prepared safely -- at least the times I've been. Sometimes the waitstaff isn't too knowledgeable, so ask for a manager. Hu Kitchen - There's one on lower 5th Avenue and another on Lex or 3rd near 86th Street -- Paleo cafeteria, and therefore all Gluten Free. Delicious and lots of choices. Pappardella - Italian on the Upper West Side - They seem to do a big gluten-free business. Also have gluten-free garlic bread Senza Gluten - Italian restaurant in the village - 100% gluten-free, but really good non pasta entrees for your non-celiac friends. Most burger places are easy choices, and many have dedicated fryers for the fries -- Bareburger and Five Napkin Burger are great chain choices and easy to find. The Counter is also good. Beware - Since prior poster mentioned a food truck (which I will try to find), I will say you have to be wary - There's a green food truck with multiple locations in midtown that has falafel, etc. in pita or in bowls. They even advertise on the side "Gluten Free options" and something about free of cross -contamination. That is a lie! One day I decided to try them, so I ordered and then watched as the food preparer used her gloved hand to open up pitas for others' orders, then use that same gloved hand to reach into the bins to get the veggies, etc. When I asked if they had separate bins for my veggies I was told no -- so clearly the pita bits that transferred into the veggies from other peoples ' orders would end up in mine. I had to argue with the owner (?) to get my money back and told him he needed to take that sign off his truck. But in general, NYC restaurants are very gluten-free aware and helpful.
  5. My favorite pastas are generally corn or corn/quinoa based. Le Veneziane is one, there's another, Bionature (?) in orange and yellow packaging, there's actually a fresh gluten-free pasta, RP's fresh pasta, that's very good. I also like Thai Rice Noodles and there's a Rice Ramen at Costco that makes really good sesame noodles. I generally don't use sauce (prefer olive oil, parmesan, garlic and spices), so no suggestions there, but I recently bought a jar of Vodka sauce from Trader Joe's that looks like it should be safe - though it doesn't say gluten-free on the label. Will try it soon.
  6. Cooking in other people's kitchens

    I probably bring less than I should, but it's just for me (I'm the only Celiac in my family) and I'll just not eat, or eat a banana and have a glass of wine, if I don't feel comfortable with what's there. It's harder when it involves your kids and them feeling left out. That said, I bought a cheap plastic colander in a bright color, and really thin bright colored cutting boards that I take with me when we travel to anyplace with a kitchen. I will hand wash spatulas, spoons, etc. and any pots or pans to be used (extra points if stainless -- I won't bother with a truly rutted non-stick surface that might have gluten lurking). Occasionally, I've brought our small stainless skillet with me. If I cared about toast, I'd bring toaster bags, I might bring or buy parchment paper. If I don't know that the cook really knows the rules, I watch the prep like a hawk... And always have your kids take the food from the shared bowls, etc., first. That means they can't go back for seconds, but it's the only way if they're sharing a meal. In my opinion, and I don't know how old your kids are, it's best to not try and give them analogues to every food being offered. You can get really twisted up in trying to re-create the foods that everyone else is having so they don't feel left out, instead of showing them that they have their own, good, choices. That they can have fun just by being there for the meal, even if they don't get to eat it. I have a teen with allergies who will be out in the world solo soon and I don't want her dwelling on what she can't have, but understanding that the shared meal is about the people and the conversation, not necessarily the specific foods. I want her to be able to travel in strange lands and get invited to people's homes, without the hosts being afraid they will have to de-gluten the whole place. But I'm big on teaching resiliency. Probably not the kind of advice that you were looking for ;-)
  7. Gluten-free bread at Le Pain Quotidien

    Interesting. I didn't know this about the oats. I will say that you have to be very specific with each PQ in asking how they handle their gluten-free bread. And ask each time even at the same restaurant, as different staff may be there. I find that they vary in whether they cut them on separate, clean surfaces and with separate knives, etc. That said, where I've asked and decided to have the bread, I've had no problems. Now I'm going to try and find out about the oats, though.
  8. Hi - Does anyone here use lipsticks (Enduring Lip Color) by Limelight? Yes, this is one of those multi-level marketing things, but I've seen a color I like and I'm pretty fussy. However, while they say the product is Gluten Free, I noticed Tocopheryl Acetate in the ingredients and had the salesperson ask her supervisors. She tells me it is derived from non-wheat sources, but thought I'd double check if anyone with Celiac uses this product without issues. Thanks.
  9. New England Road Trip with Celiac Daughter

    In New Hampshire, I've had good experiences with the Common Man sandwiches at highway rest stops, believe it or not. Now, I'm not the most sensitive, but they seemed very aware of cross-contamination. It's very useful as most highway rest stops have me reduced to eating a bag of Fritos for lack of other choices. I use Find Me Gluten Free all the time and have made great local finds through it - I read the reviews carefully, and ask more questions when I get there to be sure I trust them. It's a great resource. I find a lot of Italian restaurants will do gluten-free pasta in its own pot, which I then ask them to add a little olive oil, parmesan and garlic, and then I don't have to worry about the sauce. Also a lot of colleges in New England, and college towns are pretty good for finding Celiac-Aware restaurants.
  10. whipped potatoes

    I was told that, too, once (see my post from 2015). been eating them happily ever since as long as they don't add anything to them.
  11. Yes, only some of the Luvo meals are Gluten Free, but the ones that are taste pretty good. Ennis_TX, those miracle noodle meals seem like great options! I'm definitely going to try them. Thanks for the suggestions!
  12. I have had luck with some of the Luvo meals, and a company called Blakes makes some good ones, including a gluten-free Shepard's Pie. There are some frozen Indian meals that are good (TJ's has a Chicken Tikka Masala). Not frozen, but add water and microwave, are some of the Thai rice-noodle 'bowls". I'll post back with more when I remember them.
  13. Reporting back that i have had them several times now, with no problem. I dust off the bag with a napkin before i open it, just in case they used tongs to take it out of the oven, but in general it seems very safe. Seriously - this is a huge win for me, and likely for others. Thank you, Starbucks!
  14. I know they're brand new, but has anyone with Celiac tried the gluten-free Breakfast Sandwiches with Canadian Bacon that Starbucks just introduced? I asked at my local Sbux this morning and while they are packaged on arrival, they seem to be heated up on a new sheet of paper but in a shared oven (microwave?) The barista suggested maybe taking it up to my office and microwaving it there, but couldn't confirm that their 'oven' is a microwave vs. something else. The Starbucks press release says there's no risk of cross-contamination but I know better than to risk it without checking in with you smart folks. A good, readily accessible breakfast sandwich would be life-changing for me ;-)
  15. There's a gluten free drug list you can google; I've used it many times. I take Mylan brand generic Levothyroxine, which was on that list -- that said, I periodically re-check that it's still on there (haven't lately) And while I can't swear I haven't seen any reaction (based on my normal symptoms), my blood tests come back fine.