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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 TimSpfd

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  1. Look for the Trader Joe's brand Gluten Free Granolas too. They have 3, Cranberry Maple Nut, Loaded Fruit & Nut, and a Tropical Fruit and Nut. I like the maple best, the others have some coconut that I am not as fond of as a flavor. These are also dairy free. I was shocked when I wandered through the cereals aisle and found these.
  2. Gluten Free Bakery Seattle!

    I was in North Seattle for an event last weekend and went by Da Vincis. They make bakery items and some entree type things plus a full coffee service with milk alternatives. Fantastic stuff and very nice staff. They make a bunch of different pizzas and have some salads including a chicken one that was great. The desserts are wonderful too, and no problems with anything. Worth going out of the way for - it's at N 100th and Greenwood. Prices were reasonable too, no more than any good quality local bakery.
  3. In the US check for a local chocolatier, many smaller companies use purer chocolate recipes than the big ones that have to worry about shelf stability more. I work for one such and have never had any problems with our solid chocolate items. There are risks for cross contamination here, and many items that do contain gluten. Always avoid anything with rice in it - rice crunch bars etc. The rice they use with chocolate is malted (barley) to keep it crisper. Also watch out for items with other ingredients such as nuts or fruit since those may have gluten from a previous processer. I wont post my employer here but if you search for "chocolate allergy information" it will show up on the first page. I've made an effort to put together a page for our website that gives the info as best as I can determine.
  4. Feeling Left Out

    I used to get cravings for Chinese Food too. PF Changs doesn't work for me because I don't do soy or dairy either. So I learned to make my own. Fried rice isn't very hard at all. La Choy sweet and sour sauce is gluten free (read the label anyway) and there are some other alternative sauces out there. I have a deep fryer and use a banana (yes really) based batter to make myself chicken pieces for the sweet and sour or homemade lemon sauce. It really sounds like you do need to get out into a gluten free environment. Do you have a gluten-free support group where you are? See if you can find a room mate or two to share with that are also gluten-free. I hope your business takes off. Good luck
  5. Completely Healed?

    Great to hear some other stories. I didn't start feeling "normal" until perhaps a year and a half after my blood test. I also went through the stages of having other things be ok and then start to cause intolerance problems. I now am avoiding dairy, soy, and nuts in addition to the gluten. It's a hassle but it is definitely worth it to feel really good. Every so often I think "oh well maybe I'm not totally intolerant of dairy" (or one of the others) so I will eat a piece of cheese. While it doesn't give me a serious reaction the way gluten does, it does make me feel like crap for a day. Not worth it, and I can tell I feel like crap because I actually feel really healthy all the time these days. I'm finally back to exercising regularly. My stamina is back close to where it was before my body flipped the gluten off switch. I'm back up to 125 push ups 3 or 4 times a week plus crunches and some other stuff. With the lower body fat percentage I have now, the muscle gain is actually noticeable. At 40 I feel healthy and in the best shape I've ever been in physically. There really is light at the end of the tunnel, so stick with it and keep listening to your body. Eventually you will have worked out all the things that are causing you trouble and the world will start looking like a very sunny place.
  6. I use the vanilla every day. Since I can't do dairy or soy it's great that this product is available. I usually mix mine with cran-raspberry juice, sometimes with rice milk added in for calcium. I also do the same and add Citrucel for fiber much of the time. It's also great mixed into a smoothie with some variety of ice cream type stuff.
  7. Sorry about the delay in response I only get in here once in a while. I fridge it and it keeps well for at least 5 days (I've never had one take me longer than that to eat ) I actually prefer it either right out of the oven or after it's been refrigerated for a while. If you keep the liquid content in the berries down and get a good boil going on them before pouring into the pan then it sets nicely and there isn't any of the runny wetness that can cause the bready part to go too soggy.
  8. Whey protein is good, if you can have eggs you might consider the egg white proteins. The egg whites have a different profile of proteins. Using both can broaden the types of proteins you have available for muscle building. Try to maximize the complex carbs as you can. Most gluten free baked things will help there. Gluten Free Pantry angel food cake mix is good and has both protein and carbs.
  9. Hi, I use Citrucel. It's a methylcellulose and says gluten free right on the label. I've used it for months now with no problem. I usually mix it with cran-raspberry juice and the protein powder I use - Jay Robb's Vanilla Egg White Protein. That generally by itself may not be enough, but mixed with some higher fiber foods it's fine. I include refried beans in my diet, and other beans are also high fiber.
  10. Tcby

    I sent TCBY an email once and received back a reply saying that all the flavors that don't include obvious gluten like cookies and cream are gluten free. However, I have had to give up on them - the dairy still bothers me too much and even their sorbets cause me some discomfort. One other thing to watch for - in the TCBY stores I have been in, when it's time to change flavors in a machine they run it down and then put in the next flavor - rarely if ever washing the machine out between flavors. This can lead to cross contamination problems if they switch out flavors very much. Often the vanilla and chocolate machine is always some variation of those two flavors so would be the safest. You may want to ask about that though.
  11. Hi, I am loving this recipe so wanted to share. The boysenberries have been coming in here, and I've gone through a flat of them making cobblers. When I was growing up we had cobbler pretty often, and this recipe makes one that takes me right back there - it's as good or better than any I've had. 1
  12. Namaste "blondies" Mix

    Let us know what you think. I love these. Our local grocer carried them once then stopped. Fortunately the grocer offers a discount on special orders so I order them a case at a time (6 to a case). I usually eat mine totally plain, but white chocolate chips would be great. I tend to use less oil than the mix calls for.
  13. Has anyone been eating the Safeway brand potato chips or corn ships they list here? I have yet to find a potato chip that isn't cross contaminated. It would be great if theirs are ok. Thanks for getting the great list, I will definitely be making a trip there soon.
  14. Chapstick

    Both of those make my lips burn when they are chapped. I have ended up using petroleum jelly (Vaseline). It works well.
  15. Flavorings can mean absolutely anything unless it is otherwise illegal. So it can certainly be a wheat product but unlikely to be heroin. From Wikipedia (not a guaranteed acurate source for info, but better than most stuff out there) "Two isomers of the aldohexose sugars are known as glucose, only one of which (D-glucose) is biologically active. This form (D-glucose) is often referred to as dextrose, especially in the food industry. " So dextrose is actually a type of sugar. "Glucose is produced commercially via the enzymatic hydrolysis of starch. Many crops can be used as the source of starch. Maize, rice, wheat, potato, cassava, arrowroot, and sago are all used in various parts of the world. In the United States, cornstarch (from maize) is used almost exclusively." So dextrose is potentially made from wheat (especially in countries other than the US) but unlikely in the US. The 2006 food labeling law regarding wheat products may be a help on this. From this I wonder if this also must apply to any product labeled with glucose as well?