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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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.
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The Funny Pages - Tickle Me Elbow - The Sequel

2,226 posts in this topic

We're having fish and chips and they get floured then battered. We're having it again in two days and I asked my husband if he wouldn't be too paranoid to keep the flour for two days. He said it was fine since it's all going in the fryer anyway. I said it'll go into the cleansing... fryer. :lol: omg I crack me up when I get a good pun in!


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    • Hi Jmg - which store? 
    • I’d be interested in hearing what you’re eating, gluten wise, that causes you to feel bad.
    • Sadly there are a bunch of reasons why it hasn't been treated yet. 1. The doctor who I asked to check my iron levels isn't my regular GP, so when everything came back "in the normal range" she didn't think anything needed to be done. 2. It took a month for me to get a copy of the actual results because record requests are, apparently, that slow. 3. The normal range for iron saturation percent has, inexplicably, been lowered from the previous range of 15-50% down to 10-45%, meaning my 12% result was suddenly not considered low. 4. After I finally got my results, saw that my ferritin level was only 27 and my serum iron was only 38 (both just barely in range) I contacted my regular GP who agreed that I should be treated with an iron infusion. But since she doesn't offer those in her office she would need to find a place to refer me. 5. Then my health insurance carrier changed in the middle of all of this and that added the extra wrinkle of the referral needing to be covered by the new health plan, which I wasn't going to be getting a new card for until mid-June. The upshot is that I have an appointment on Monday to see a hematologist that I saw once before about something completely different who may or may not decide that my iron level needs treating. Either way, I suspect I'll still have a wait even after that appointment before I get actual treatment for the deficiency. In the meantime I'll be trying not to scratch myself bloody in the 90 degree heat. Fun times.
    • Go for it!  If you are converting the recipe from a gluten-containing recipe, hold back a few tablespoons of flour until you are confident that the dough is the right consistency.  Reduce the sugar a few tablespoons too as this particular bread flour already has some added sugar. Chill the dough well before baking.  Use a silicone mat or parchment paper.  gluten-free cookies can stick, plus less mess!  
    • Thank you. I will try arrow root starch. Might try the Nutiva also. I wonder how the cookies would come out if I used Pamela's bread mix for the flower?  I know that pamela's baking mix would be the correct choice, but I have a lot of pamela's bread mix.    
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