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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 Lynxear

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    Calgary, Alberta
  1. Canadians?

    I suppose I am the thorn here. Carrie...The restaurant is probably fine. My problem occured in their first 2 days of operation. There were several mistakes on my simple breakfast order...I got a bonus of sausages that I did not order, they had problems with the type of rice bread and if I didn't tell them that I had a wheat problem I would have certainly been given the wrong meal (to me given the fact that they serve both wheat tolerant and wheat intolerant patrons it behooves them to find out who their customer is). Sooooo....with inexperienced staff at the time they may have made a mistake in my order...or it may have been a coincidence that I had mild stomach problems 5 minutes after leaving the restaurant. However, it seems I am the only one who had problems so the restaurant, so I would say after being in operation for about 6-8 weeks they are probably safe. Would I go again?....maybe, but then again if you had a similar problem...would you go a second time? For me there are other alternatives in the area. For you....it is up to you to decide.
  2. Canadians?

    I have a clone in Calgary...some think I look like a paramedic from Stars Air Ambulance. No, I have not been back to Splitt since that incident. I went there on the second day they were open. Their staff were not very experienced at all then and perhaps they made a mistake or perhaps it was just a coincidence that I had a problem. I don't know. Either way as you confirmed they are rather expensive and I have no troubles at other restaurants in the area (I usually eat Asian dishes)...so going back has not been high on my list. I wish them luck though.
  3. It is "kinnickinnick brown rice bread" sandwich loaf. My 1/2 toasting could well be the equivalent of nuking it in a Microwave. I found it to be very warm but soft at the endof the toasting. I think storing it in a sealed plastic container is good since no further moisture is lost. The bread really doesn't toast so much as it dries out...so I don't mind cutting it short as far as toasting goes. My next experiment is it use "Rice" wrappers instead of corn or of course the forbidden wheat flour tortillas. I have had them in Vietnamese restaurants with shrimp, carrots and bean sprouts. I kind of wonder if other fillings would work. They are very cheap and taste not bad with dipping sauces.
  4. I may be preaching to the converted but I had to post this idea I LOVE BREAD...I think I told you that before. Well recently I was introduced to kinnickinnick brown rice bread. Now I am not really fond of "raw" non-wheat breads and this is a bit better but not perfect. What I did do though was toast the bread first before making the sandwich....but I did not toast it to the point of making it crispy. I just left it in the toaster for about 45 secs or so and then cancelled the toasting. Then I used my Philly creamcheese as a spread plus some lettuce and a slice of ham and put the sandwich along with another in one of those plastic containers with the snap lids. I put it in a small soft "refigerator" carry case along with some trail mix and apples. I then went out on a birdwatching/photography outting (new hobby). After 4 hours we stopped for lunch....I tested the sandwiches....they were GREAT! Texture/flavour everything. I now can have a sandwich I like....Perhaps it is good the bread is expensive (all of them seem to be {sigh}...this way the sandwiches are an outting treat.
  5. Canadians?

    No....the kinnickinnick bread was not the problem. Actually the only +ve experience from this was being introduced to this bread. It must be the pea flour that gives it the nice texture. As far as the sausage goes I questioned them on this and they say the manufacturer says it is ok. I was a bit disappointed in the manager "Jeff" who I was told was going to contact me...but he never did. I suppose he didn't because I went to their place 2 times afterward to discuss this event. He is supposed to be celiac. Anyway, I won't go there anymore...it is too expensive for me on a regular basis compared to other non-gluten free restaurants nearby where I don't have a problem.
  6. Canadians?

    Well I have determined that it is not the bread....Lakeview Bakery is off the hook. The bread in fact was Kinnikinnic brown rice bread...not bad I bought a loaf. So I went back to the restaurant and talked to the food manager. He showed a suitable amount of concern...but I am not sure it goes much further. Perhaps my stomach upset was not related to the meal...the fact that it occured 5 minutes after leaving the restaurant might have been a coincidence. But I had a similar meal at Phils (they subsitute bread with sliced tomatoes) with no ill effects. I doubt Phils is suitable for serious celiacs but they seem fine for my level of wheat intolerance
  7. Canadians?

    Hi Rusla Then it was THAT BREAD...I knew it was too good to be true. The texture was too perfect. It is probably a mixture of Spelt and Rice. The brown bread was "chocolate brown"...far browner that I have seen brown rice bread before. I'm going to Lakeview to check what is in that bread tomorrow. Apparently they never advertised this bread as gluten free according to Jeff at the restaurant but now they do. Hmmmmm....I know I am not celiac but having been off wheat for 2 months makes me more sensitive to it now it seems.
  8. Canadians?

    Well I was right.....it is in that shopping mall on Elbow Drive and 75th Ave SW in the SW cornor...newly renovated. I went and had lunch there and here are some of my comments: 1. from their menu "All of our menu items with the exception of beverages are considered to be gluten and lactose free. Bread products are available gluten free upon request, please ask your server for details. We use only the freshest, low fat, health conscious ingredients where possible." comments: You have to be carefull here. The restaurant caters to a normal eating crowd as well as a celiac/lactose intolerant crowd. BUT the default is the normal crowd. The staff did not ASK me if I was wheat or lactose intolerant ... I had to tell them. The staff are exceptionally friendly and "Jeff" visited my table and we had a short chat. My impression is that they are very new at this game BUT they are open to suggestion for improving their operation...not being really celiac I could not comment on their setup....most of you could do a much better job of that....I would bet that Jeff would give you a tour of the kitchen. 2. Their rice bread You pay $2 more for having a rice bread alternative. Either white or brown rice bread. I commented to him that I had not much luck with rice breads. He said that theirs come from Lakeview Bakery...I was not aware that they make a gluten free rice bread of any kind....All I ever had from there was an inedible white rice loaf frozen made by Kingsland(??). So I decided to try this toast. I was told that they had 2 work stations in the galley....one for gluten...one for non-gluten 3. I had their "All Day Breakfast" consisting of Two eggs, two strips of bacon, hashbrowns & toast normally for $6.00 but add $2 for the toast being rice toast. What arrived was a rather nice plate with what I would describe as Home fried potatoes (much better than hash browns) I also got a bonus of 2 maple sausages (nice taste...I assume the filling was gluten free) and some fruit garnishes along with my eggs, toast and bacon. Add another $2 for a bottomless cup of coffee (a little weak for my taste) and the whole billl came to $10.00 less tip. Comments: I enjoyed the meal BUT I had a mild stomach upset about 10 minutes after I left the place. I don't usually have that after a meal....Does Lakeview Bakery make a gluten free bread? The toast was like those small german square loafs of rye bread. It had excellent texture...not at all like any rice/tapioca/corn bread I ever tasted...or maybe the sausage. The upset didn't last long....but it bothered me a bit. 4. The coffee I was served came with Parmalat cream....Lactose free??? 5. They have a number of pancakes/waffles/pie crusts...I assume wheat-free but not stated 6. Prices for entries range from $9 - $15 Add $2 for rice bread where applicable Overall the staff were very pleasant and I think open to suggestion. The meal I had was pretty good.....except for the stomach upset a while later...I have suspicions about that rice bread from Lakeview bakery...I will check that out soon. They are new....need to get experience for their staff who should ask questions before they take an order IMHO. Would I go again? I think so but it is not so cheap that you could go daily.
  9. Canadians?

    here is a newspaper article on the restaurant Splitt restaurant Actually I think it is within 15 min walking distance for me. There was a pub that was under renovation until a few days ago....if I am correct it is on the southwest cornor of a small shopping mall at 75th ave SW and Elbow drive. Hmmmmm....I am getting hungry....it is noon....I will head that way... I'll check it out and see if their prices are reasonable or if they charge the earth....
  10. Canadians?

    I don't know the address...but it occured to me that it might be a nice place to get to meet eachother.
  11. Canadians?

    I was watching Canada AM and apparently a gluten/lactose free restaurant, Splitt Restaurant, has opened in Calgary. They have been open for 3 days now and already they are taking reservations because they are so busy. They decided to not advertise themselves as being gluten/lactose free for marketing reasons. The two owners were on the program...each has one or both of gluten/lactose problems. Interesting...I don't know the address yet.
  12. hmmmmm....I have been wheat-free for 2 months now and have had an annoying 10lb weight gain since then. I attribute the weight gain to the gluten-free breads I have tried. A small loaf of this stuff weighs about 900gms (2 lbs)...an equivalent sized wheat flour loaf would have weighed less than 450gms(1 lb). I have two slices/day either with eggs (I love eggs on toast) or just with peanut butter. I did this in the past with wheat bread too. I figure each slice of gluten-free bread is at LEAST the equivalent of 2 slices of whole wheat bread...probably more. ALSO....the gluten free breads are full of tapioca starch, cornstarch, rice flour and potato starch....the first two are certainly thickeners....my observation is that my stools are certainly solid and while I am not constipated....bowel movements are certainly fewer.... I will lay dollars to donuts that the tapioca and corn starchs are the reason for this and are a major reason for my weight gain....I will prove it to myself by cutting down on gluten-free breads (as I said earlier....I am a bread-aholic, so this is a challenge)
  13. Whooping Cough

    I had Whooping cough when I was about 5 years old. I barely can remember having it but I do know at that time I received no medication but was quarinteened for a couple of weeks until the problem cleared itself up.
  14. I have been looking for a good rice/beans recipe for a long time. Most that I have tried combined the rice and beans, alright but they were tasteless. This dish is soooooooo tasty you will want to make it again, again and again!!! Here is the basic recipe (I modified it ....later on that) ************************************************************************************* West Indian Rice and Beans 2 1/2 cups (about) canned vegetable broth 1 15- to 16-ounce can kidney beans, drained 1 cup canned unsweetened regular or light coconut milk 1 tablespoon minced seeded jalapeño chili 1 teaspoon dried thyme 1/4 teaspoon ground allspice 3/4 cup medium-grain white rice 1 cup thinly sliced green onions Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapeño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes. Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve. Serves 2. Bon Appétit March 1997 *********************************************************************************** Serves 2!!! I have a big appetite and there is enough for 3 people easily as a main dish....serves 4 as a companion dish for say baked chicken. My changes 1. Substituted chicken broth for vegetable broth 2. Chili Garlic sauce from Huy Fong Foods Inc. (one tablespoon)...it is one of those deadly red chili sauces made of Chili, distilled vinegar, garlic, salt, potassium sorbate, and sodium bisulfite instead of the seeded jalapeno chili. 3. used 1/4 tsp of ground cumin instead of allspice 4. Thawed 15 frozen cooked shrimp and added to the pot along with the green oinion. 5. I added all of the broth at once rather than a little at a time....I don't like trying to mix it in a little at a time later and it stayed moist. After the cooking time....I covered the pot and let is cool down before eating.... 6. add lots of pepper and a little salt before eating.....yummmmmmmmmmm!!!!!! Hope you like this as much as I did.
  15. I wish I had thought of this earlier. THIS WOULD HAVE BEEN THE IDEAL SOLUTION Have the whole class make their project using corn flour!!!! here is a recipe for the glue using corn flour. PAPIER MACHE GLUE with corn flour If everyone used corn flour then your son would be able to participate with no fears or feeling left out or requiring speacial needs.