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clbevilacqua

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

Everything posted by clbevilacqua

  1. clbevilacqua
    It's pasta and our Whole Foods has it. It cooks really well-doesn't get mushy if you over cook by 20 seconds! It also bakes well in recipes-I uncook mine a bit if I am going to be baking it, but then I did that with 'regular' pasta pre-gluten-free, too! I will need to check our Walmart for the Kraft M&C sauce-I've been buying the on sale blue box...
  2. clbevilacqua
    I would love to have a good recipe for stuffing, if you are willing to post it. Thanks!
  3. clbevilacqua
    Just wondering what's going on with oats? It is on some countries don't eat lists but ok on others. Some celiacs can eat them some can't (I can eat them occasionally, but my daughter can't touch them). I have read that they do not contain gluten themselves so is it just a cross-contamination risk? or is there a low level immune response that I am not noticing...
  4. clbevilacqua
    I think the commercialization is definately out of control but it will continue to be that way as long as society permits it. Though how each person celebrates is totally within their control. My kids get 3 presents at Christmas (if it was good enough for Jesus, it's good enough for them!) and last year they purchased goats, pigs and chickens through World...
  5. clbevilacqua
    The best raviloi we have had is from Dietary Specialties (dietspec.com) They look, cook and taste like raviloi. Expensive but I really felt that there was no compromise in taste or texture.
  6. clbevilacqua
    There is a good recipe on the Clabber Girl Baking Powder can & website. It does have milk though.
  7. clbevilacqua
    I don't know if it will help, but Aquaphor is an amazing product. You can get it at most any pharmacy (some have it behind the counter even though it is an over-the-counter product). It is the consistency of petroleum jelly but very different in results. It was originally developed for burn victims to maintain moisture during healing of scar tissue. My...
  8. clbevilacqua
    I've taken it with no problems before. I prefer the multi-symptom rolaids though if you have the choice. I hope you get better soon.
  9. clbevilacqua
    For traveling I have found this to be the easiest thing to do (although I have only tried this with white rice): Get 2 large styrofoam coffee cups. Stack them together (for better insulation) and put in the rice and boiling water (don't microwave the water in the styrofoam cups they will melt eventually). Put on the lid and put a folded washcloth or...
  10. clbevilacqua
    It is true that all you need to do for a copyright is put the c in a circle; but if you ever have to defend your intellectual property-you better be able to prove that it is yours and when you came up with it or you run a significant chance of losing it.
  11. clbevilacqua
    Yes I have made it gluten-free. I used Bob's Red Mill (I also added chocolate chips to the top with the pecans, but that's because there is not enough chocolate in my life yeah sure!) I don't see why it wouldn't work with pretty much any mix. Have fun and enjoy!
  12. clbevilacqua
    For those of you who like Kahlua (or other flavored liquors) -here is an easy, but oh so tasty brownie recipe. Follow your brownie recipe as usual except replace the liquid called for with an equivalent amount of Kahlua (or Grand Marnier or, my personal fav, Bailey's Irish Creme). Before baking top brownies with pecans that have been lightly browned...
  13. clbevilacqua
    I forgot to add my 2 cents, too (aren't you excited that I remembered??? )-Writing a cookbook can be fun, but also a pain in the hind end. I bet that you will find that there are a lot of things that you just do automatically when you cook that you will now need to think about and write down-so that others can understand and duplicate the results (that...
  14. clbevilacqua
    If you make 3 or more changes to a recipe, it is considered to be a new recipe. The easiest way to protect you material is to print out your recipes, put them in an envelope, seal the envelope and have the post office hand stamp the envelope closure edges and mail them to yourself. When you recieve the envelope DO NOT OPEN IT. Just file it away. Make...
  15. clbevilacqua
    I don't know if you can find chocolate chips that meet your requirements, as I only need to be gluten-free. But my first year making a pumpkin pie I hadn't yet figured out a crust and used crushed pecans and crushed chocolate chips mixed together. Put them in the bottom of a greased pie plate and microwave them until soft enough (but not melted) to push...
  16. clbevilacqua

    ARCHIVED Save Me!

    clbevilacqua replied to Mal's topic in Gluten-Free Restaurants

    If you ever go into the city, there are some great options. One of our favs when we visit is Rissoteria in the Village. Gluten Free Pizza & breadsticks!
  17. clbevilacqua
    Has anyone tried the Orgran Gluten Free Gluten Replacer? With what results??
  18. clbevilacqua
    I used bitter apple with my dogs for about a day! It didn't bother me but it didn't bother them either-they actually liked it! So I actually tried a "make at home" spray basically of cayenne pepper and vinegar which worked great. Obviously, this will only work on areas that are not absorbent, as it will stain them. My problem was the puppy chewed the...
  19. clbevilacqua
    This looks good, but the recipe calls for raisins, currants and sultanas-I thought they were all the same thing more or less and have always used raisins in a recipe regardless of what of these 3 it calls for. Guess I learned a new one. But I don't think that there is anywhere around me that I can even get sultanas or even find anyone who knows what they...
  20. clbevilacqua
    Thanks for the input everyone-I appreciate the help!
  21. clbevilacqua
    A cookie sheet that has been previously (and is still actively) used with gluten products but has been washed and is not being used at this time for gluten stuff. I guess I'm trying to figure out if parchment paper is porous.
  22. clbevilacqua
    Is parchment paper a sufficient barrier to prevent cross contamination when using something like a cookie sheet? Does anyone know for sure-either from experience or seen a research report? If not, your best guess is also appreciated! Thanks for the help! -Cathy
  23. clbevilacqua
    Has anyone tried putting together a co-op with other celiacs in their area to buy common gluten-free items in bulk? Has it worked and if yes, how do you run it? Thanks for any info!
  24. clbevilacqua
    Robyn Ryberg has an excellent cornbread recipe in her book "The Gluten Free Kitchen" (there are 2-it is the first one). It has a taste and texture similar to a Jiffy mix (pre-gluten-free was one of my kids all time favs). It bakes up great and makes fab cornbread croutons for stuffing. If you don't have the book-let me know and I will get you the recipe...
  25. clbevilacqua
    If I could only own 1 gluten free cookbook it would be "The Gluten Free Kitchen" by Robyn Ryberg. Basic comfort food, and for the most part, easy to follow and make. The best thing is that you don't need a bunch of flours as most, if not all, of her recipes use only corn starch and potato starch. Good cooking! And hang in there as there is a learning...
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