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bbuster

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by bbuster

  1. bbuster
    I am a Chemical Engineer for a Fortune 50 company. I've been doing this for over 25 years, and on the fun side of it, I volunteer as a speaker (and demonstrator) at various school career days and Engineering Week events. I've given presentations about engineering to kids from kindergarten through college freshmen at a local technical college. I especially...
  2. bbuster
    My son didn't have GI symptoms before diagnosis, and he still does not. That's good and bad. Good in that it's a little more convenient, but bad in that you don't get feedback when he accidentally eats gluten. It takes a long time to learn and incorporate the diet. Mistakes will be made along the way. (I think that's why it took a good 6 months to get...
  3. bbuster
    He did start to grow, but only went from less than 1 inch per year to almost 2 inches per year. He was so far behind, that would not catch him up. We gave it a year after getting his antibodies negative with the gluten-free diet (that took about 6 months). After that we consulted with an endocrinologist, and after a panel of tests she (endo Dr.) said he...
  4. bbuster
    Hope it goes well. Answers are a good thing!
  5. bbuster
    check this out: Open Original Shared Link 365 (at least) gluten-free crockpot recipes
  6. bbuster
    My son was diagnosed with Celiac at age 10. He had no GI symptoms, other than he threw up easily when he was nervous. The main thing that prompted me to get him tested was short stature - he was less than 1 percentile for height, and we had ben through about every other possible test. His bloodwork was positive for Celiac (not super high, but definitely...
  7. bbuster
    I have actually frozen leftover pancake batter - thawed it very carefully using a combination of microwave (low - defrost), stirring, and sitting out. The pancakes came out fine - honestly could not tell the difference. They tasted better than reheating frozen pancakes (which I used to do).
  8. bbuster
    There is a St. Louis area support group for eating gluten-free on Yahoo.com called stlouisalerts. They have a pretty extensive restaurant list, or you can join (just need a free yahoo account) and you can post a question. I'm not from St. Louis, so sometimes when they talk about a restaurant and give the address, I don't know what area it's in.
  9. bbuster
    1) add more flour - if you are making the full recipe that calls for 2 1/4 cups, add another 1/4-1/2 cup 2) if you are using butter or margarine, consider using all shortening instead 3) bake a little longer and/or hotter so they are light brown all over
  10. bbuster
    You better believe it!!! I have 2 teenagers - I make cookies all the time!
  11. bbuster
    The Joplin tornado was so far out of the realm of normal. It wiped out the two large grocery stores that carried gluten-free foods. They no longer have a health food store. (I'm not sure if this is tornado related ot not). And they had a gluten-free bakery which just closed. So the nearest options might be Springfield (75 miles) or Kansas City (farther...
  12. bbuster
    Yes - this is legit. I live in Springfield and via Barb, who leads the Celiac Support group in Branson, which overlaps with the Springfield group, I got in touch with Rita in Joplin. Rita leads the Joplin Celiac support group (I think it's new). Anyway, Rita put me in touch with someone in Springfield who was going there today, so I was able to collect...
  13. bbuster
    This is just like the Tollhouse recipe, except 1/2 the butter and salt, and of course the addition of Xanthan gum. I make the Tollhouse recipe a lot, except I use 1/2 margarine and half Crisco, and I always add more flour - at least another 1/4 cup and maybe 1/2 cup extra. Also, I normally use about 1/4 cup almond meal as part of my flour. So for your...
  14. bbuster
    OK - I have a different answer from the other posters so far. Firsy of all, I have not been in your situation. My son's bloodwork and endoscopy were all positive, although not strongly so. (I hope that means we caught it early?? We'll never know because he did not have classic symptoms). If it were me, I would ask myself "do you really need a formal...
  15. bbuster
    That sounds good - would you mind sharing the recipe?
  16. bbuster
    There is a St. Louis area Celiac support group on Yahoo (stlouisalerts), and I have seen several postings on gluten-free food/drink at Busch Stadium. Check it out. All you need to join is a free Yahoo account, and you can research and also post questions. I subscribe to it (get email alerts on postings) because I have relatives in the area and go there...
  17. bbuster
    I make quite a few desserts, but my kids and their friends' favorites are always chocolate chip cookies and brownies. For fun I mix different kinds of chocolate chips -- semi-sweet chunks, minis, milk chocolate and white chocolate -- (and plenty of them) all in the same batch of cookies, and put a plain M&M on top of each one before baking. Brownies...
  18. bbuster
    One other comment - with a square or rectangular stone, you could do the parchment paper over a cookie sheet for the first bake to make the pizza crust as large as possible. I have done this as well.
  19. bbuster
    My pan does not have holes, but it doesn't matter because I'm only using it to hold the dough until it bakes enough to peel off the parchment paper. My large pan and the stone are the same size - I think 16-inch diameter. I normally make a "New York" style crust, so it is fairly thick, and I always load on the toppings. This size pizza will feed 2 adults...
  20. bbuster
    I'm no expert, but in my son's case, from the time the doctor decided to do an endoscopy and when we did it was a time lapse of maybe 7-8 weeks. From memory I was thinking 2-3 weeks of eating gluten before the scope was sufficient.
  21. bbuster
    I love, love, love my pizza stone. But I use a hybrid technique. First, I take a large pizza pan, cover with parchment paper, and spread the gooey dough on that. I put the whole thing (pan and all) on top of the stone, which I just leave in there to get hot. After about 5-6 minutes when the crust starts to brown on top, I take it out, peel off the parchment...
  22. bbuster
    Most health food stores carry gluten-free items, and most will special-order items for you if they don't already carry it. But with the internet you can always buy mail-order items yourself. The hard part is deciding what to buy, but eventually you figure out what things you like and don't like. And don't overlook local grocery stores or Wal-Mart - you...
  23. bbuster
    Hope all is well there. We saw pictures of Joplin and it is terrible! The news said the hospital there took a direct hit. Springfield got the thunderstorm, but the tornado activity went south of us. After it passed there was a huge double rainbow!
  24. bbuster
    Scott City - north of Sikeston 20 miles or so. I still have a sister and my mother living in SEMO, so I have made the drive on HWY 60 from Springfield through Dexter many, many times. I've seen the sign for Fisk. We are lucky that Springfield is big enough to have some health food stores to buy gluten-free supplies. We even have a local support...
  25. bbuster
    I'm originally from a small town just south of Cape Girardeau, but have lived in Springfield, MO since college. GO CARDINALS!!!!
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