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clbevilacqua

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Everything posted by clbevilacqua

  1. clbevilacqua
    I haven't tried stevia in the recipe. I use it in drinks and such, but not for baking. Xylitol would probably work too as it bakes much like sugar-you just have to watch that you don't eat all the pudding at once. Rice syrup would probably work although I don't know the exchange ratio. Corn syrup would alter the taste. As to vanilla beans-our Whole...
  2. clbevilacqua
    I have the gluten guard program. If you post all the numbers on the UPC code, I can look it up for you.
  3. clbevilacqua
    Gluten Free Pantry has an excellent vanilla. You can also make your own. Split 1 vanilla bean per shot of gluten-free vodka. Put in a glass jar, cap it and let sit for about 4-6 months for fullest flavor. The vanilla flavor is stronger in homemade so you can generally use less if you want. And you can substitute Splenda in the pudding recipe.
  4. clbevilacqua
    We are going this year and in looking around for hotels I found this website which lists hotels on the route. Open Original Shared Link God bless you and those you hold dear!
  5. clbevilacqua
    Yes, it is free and yes, I provide the ingredients unless someone wants to make their own to take home with them. And no, I do not have a business, and this is not a product as it is only information. I'm not promoting anything or selling anything at all. My extended family are extremely picky eaters and I know what it is like to try and deal with your...
  6. clbevilacqua
    The problem with baking cakes is that the edges bake faster than the middle-regardless of the pans. You need to slow down the baking of the edges. To do this you need thick cotton toweling strips whose width is cut the same as the height of your pans and are as long as your pan is around. Soak these strips in water and then run them lightly thru your fingers...
  7. clbevilacqua
    I'll check next time I go to the store-mine is organic, but in sticks-like butter quarters
  8. clbevilacqua
    I forgot to mention that these make great breadsticks, too. Just make sure you put in a LITTLE bit more flour mix so you can lay it out in sticks. Bake in a 400 oven for about 7-10 min. until lightly browned. Take them out of the ovens and immediately brush with butter, and sprinkle with garlic salt and parmesan cheese. mmm-mmm
  9. clbevilacqua

    ARCHIVED Catering

    clbevilacqua posted a topic in Gluten-Free Restaurants

    I know of several gluten-free businesses who tried to "make it" in places like New York City and LA and there was not enough business for them to operate. What about caterers? Does anyone live close to a caterer that does exclusively gluten-free? Would you trust a caterer who does both? We have an event coming up that is a couple hundred people and I...
  10. clbevilacqua
    I'm going to try this again. I think the original might have gotten bumped-someone thinking I was running a biz or something-NOT TRUE. I often, informally and for free, conduct gluten-free baking classes in my home, which has a dedicated gluten-free kitchen. I will be doing so again for the holidays. I will be demonstrating maple-pecan pumpkin pie, spicy...
  11. clbevilacqua
    I know this sounds picky-but you seem to be very sensitive in your gluten reactions. It only takes 1 gluten protein to cause a reaction. So your boyfriend brushing his teeth isn't always going to do it. And does he drink beer? And do you share a dishwasher or wash dishes in the same sink? Since a gluten protein does break down in normal daily living...
  12. clbevilacqua
    I know from another thread that your daughter is in Boulder and I sent you a PM (at least I think I did-I'm not all that good at this yet). I am in Boulder, too and just starting to address the issues of what happens when our daughter goes to college in a couple years. Besides us, we have several friends with kids in the 14-25 year range that are celiac...
  13. clbevilacqua
    I actually carry a MedicAlert USB stick with my and my whole family's medical info on it. It is great for traveling.
  14. clbevilacqua
    Try this-it tastes great but don't tell anyone what it is made from until they try it-especially kids! Potato Candy Peel and boil a potato in water only until soft. Drain water and mash VERY well, there should be no lumps at all. Add sifted confectioner's sugar until it makes a dough (the first addition of sugar will actually turn the potato...
  15. clbevilacqua
    Pudding mix is a snap to make-and the benefit is then you know exactly what's in it. Make sure you store the mixes is an airtight container (I like the "lock n lock" brand-it is truly airtight). Vanilla Pudding Mix 2-1/3 cups granulated sugar 1-3/4 cornstarch 3/4 teaspoon salt Combine all ingredients until well blended. Store in an airtight 4-cup...
  16. clbevilacqua
    We have 3 Red Robin's within 15 minute drive. All have dedicated fryers for the fries and all offer a lettuce wrapped burger (or any other sandwich-actually had a BLT that way there and it was quite excellent). Obviously, check and see, but I believe that because of the bottomless fries that they serve, they all have dedicated fryers. YEAH!!
  17. clbevilacqua
    For years it has been a family tradition to have homemade pizza on Sunday nights. It took me forever to find a recipe that met both my picky tastes and that of my family (especially extended who don't exactly get the whole gluten-free thing) I am back to making pizza at least once a week for my family. Several people PM'd me for the recipe so I decided to...
  18. clbevilacqua
    That's true that the ADA doesn't apply in other countries-but in looking into ADA issues, I talked with my doctor and he told me I could take food into other countries as medical supplies, which is legally recognized by them. It does require some foreplanning, but it certainly beats trying to read a foreign ingredient list.
  19. clbevilacqua
    You probably don't want to use egg beaters in a cookie recipe-they have onion powder in them. Try All Whites brand or there are organic options, too.
  20. clbevilacqua
    While I wouldn't generally do something like this for myself (gluten-free for 4 yrs), I will stand up for each and every right that my DD (gluten-free for 1-1/2 yrs) has: Our local theater, which has few if any gluten-free options-even in the candy section, refused to allow my DD to bring in her gluten-free food that she brought with her, stating that...
  21. clbevilacqua
    Our grocery store (Safeway) carries Spectrum, but in the refridgerated section so I have just assumed it had to be in the 'fridge. Can it be stored in the cabinet? That would be so much more convenient for me! Or do they have different kinds and I need to just look for the one I can put in the cabinet. Thanks!
  22. clbevilacqua
    If you are staying where you will have electricity-a real life saver for us is an electric water kettle. I don't particularly care for them, but my DD (16; gluten-free for 1-1/2 yrs) loves the Thai Kitchen products.
  23. clbevilacqua
    Hi-I live in Boulder, too. Along with the other restaurants mentioned is one down on Pearl Street Mall named Trilogy. It is owned by identical triplet sisters-of whom 1 is a diagnosed celiac. Since one of her sisters is the head chef, they are quite versed in dealing with gluten free and in fact they have changed much of their menu to be gluten-free. ...
  24. clbevilacqua
    I have never found xantham to make a cookie dough slimy and haven't found the taste with or without it raw to be much different. I do, however, notice a difference when I don't use eggs. Our supermarket has eggs that are pasturized in the shell so you don't end up playing Russian Roulette with salmonella (cases are increasing and if you or someone you know...
  25. clbevilacqua
    Pudding mix is a snap to make-and the benefit is then you know exactly what's in it. Make sure you store the mixes is an airtight container (I like the "lock n lock" brand-it is truly airtight). Vanilla Pudding Mix 2-1/3 cups granulated sugar 1-3/4 cornstarch 3/4 teaspoon salt Combine all ingredients until well blended. Store in an airtight ...
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