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About kochac

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  1. tarnalberry - that's a good point, too. I was taking a different calcium supplement before so I don't think it's the Ca, but I switched to Caltrate to get additional minerals as well, so maybe it is the Mg...that would make some sense. Although I still hope it was a reaction to something else entirely so that I don't have to waste this whole bottle of pills I just bought!
  2. Interesting that this should come up right now...Caltrate is on the gluten-free list at glutenfreedrugs.com and it looks to be gluten-free (they actually list "corn starch" as an ingredient so I'm guessing that's their binder), but I just started taking it and it seemed like it was making me sick, so I've stopped for now...once I feel 100% better I'll go back to it and see if it was really the culprit or not. I also want to call their customer service, just haven't had a chance yet...really it seems like it should be gluten-free, so I'm hoping something else was my issue. Does anyone else have experience with this product?
  3. hi, a friend of mine gave me a package of Bob's Red Mill Cinnamon Raisin Bread Mix to try out, which was really sweet of her, but unfortunately one kind of bread that I never cared for even pre-gluten-free was cinnamon raisin! I looked at their website to see if there are other recipes using this mix, but didn't see any. I like almost any kind of muffin, so I was thinking of trying to convert it to that...except the regular bread mix uses yeast, so I don't know what to do about that. Any ideas? Worst case, I will just make the cinnamon bread and I'm sure it won't be that bad. :-P
  4. I made something just like this for dessert on Christmas Eve this year, and it was great so...go for it!! The only difference in the recipe I used was that the eggs were separated and beaten, which may have made it fluffier but definitely made for extra work. Let us know how yours turns out.
  5. I'm familiar with Living Without because they sell it at my health food store, but recently saw an ad for a magazine that's entirely gluten-free, called Gluten-Free Living. Does anyone know anything about this and whether you can buy it in stores? From their website all I see is information on subscribing, which I don't want to do without ever having seen a copy. thanks!
  6. Thanks, I'll look for that at my next trip to Whole Foods. I forgot to mention in my first post that one of the reasons I loved Pamela's mix so much was that it was so versatile, so bonus points for any dairy-free mixes that can also can be used to make muffins, crepes, and maybe even cookies.
  7. Hi everyone, I used to make pancakes from Pamela's mix almost every week and absolutely loved it but these days I seem to be reacting to lactose, too...anyone who's also DF/gluten-free have any recs for pancake mixes to try?
  8. Thanks everyone! I made a few changes to my draft and sent it off, and already got a response back saying no problem, she has a celiac in her family and also one of her son's friends is one. Isn't wonderful how we're taking over the world?? I'll still be careful of course, but I'm feeling pretty confident now that everything will work out.
  9. I've just been invited to dinner at a professor's house and I want to go. They're from Spain so I feel like most of what they cook should be naturally gluten-free, based around potatoes, rice, and corn. However, I feel like I should give them advance warning about my celiac just to be on the safe side, but I'm not sure exactly how much detail to go into. Here's what I have so far: (this is going to be an email response to the email invitation) "I'm happy to accept your invitation. I should let you know that I have an autoimmune disorder called celiac disease, which amounts to an allergy to gluten. Gluten is a protein found in wheat, barley, oats, and rye, and products made from them (less obvious ones include soy sauce and beer). Generally I don't have many problems with Spanish food because I can eat potatoes, corn, and rice with no problem whatsoever, and certainly I don't need to eat everything that you serve, so feel free to still have things like bread and crackers. I just wanted to let you know in advance so that if I ask what something is made from, it doesn't come as surprise. Thanks and please feel free to ask me any questions you may have about what I can or can't eat. See you on Friday!" Is this too much info? Not enough? what do you do in situations like this? Thanks!
  10. Hi, I came across this recipe from the McCormick's website that I'd like to try making gluten-free:\ CHOCOLATE GINGER CAKE Makes 12 servings. Prep Time: 10 minutes Cook Time: 40 minutes INGREDIENTS 2 1/2 cups flour 1/3 cup unsweetened cocoa powder 1 tablespoon McCormick
  11. I haven't gotten a chance to try it yet, but Roben Ryberg has a lebkuchen recipe in her newest book, You Won't Believe it's Gluten-Free!, with 4 variations: corn-, oat-, rice- or potato-based. Looks simple enough. You could look for it in your bookstore/library, or I could post one here if that's okay with the mods.
  12. Hi all, I see there are a couple sort of similar threads here but I thought I'd start a new one to explain my specific situation. I started having GI and other celiac symptoms (chronic fatigue, moodiness, etc.) about two years ago and have been gluten-free for a year and a half now. There's no question in my mind that it's celiac disease because it definitely runs in my family and cutting out the gluten solved everything - until now. For the past few weeks I've been having mild diarrhea, weepiness for no reason, and am starting to be concerned. I haven't changed my eating habits at all so I don't think it's a question of cross-contamination or hidden glutens or anything like that. I tried cutting out dairy for a few days but didn't notice any change so I've gone back. Does anybody have any experience with situations like this? My sister was lactose intolerant before she knew she was a celiac, but once she cut out the gluten she was able to digest lactose again so if that's it it seems weird to me that it would happen in the reverse order - why would cutting out gluten make me intolerant to a new food? Thanks for any thoughts/advice you have.
  13. I have found a brand of butterscotch chips that is gluten-free - not sure about CF and I don't have a bag here to check. The brand is Shurfine, and it's one of those cheaper brands so I'm not sure how widely available it is. (I'm in south-central PA). But on their website, www.shurfine.com, it looks like you can e-mail them to ask if there's a retail location near you. I hope there is one - I was so excited to find them! And your recipe looks good.
  14. They're new and kind of expensive, so I haven't been able to try them yet, but have been drooling over pictures of the new Glutino "granola" bars. They sell them at gluten free.com. If anyone tries them, let me know if they're as good as they look! Okay, so I'm having trouble making the link work, but if you do a search for "glutino organic bars" it should come up...these are newer than the apple, cranberry, chocolate kinds that were more of a "Nutrigrain" bar. The chocolate and peanut one looks amazing!
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