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missy'smom

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Everything posted by missy'smom

  1. missy'smom
    The Triumph Dining cards I ordered came in the mail just after I posted. On the card for Japanese cuisine it lists MSG in the I cannot eat section and wasabi in the please check section. Also in the please check section is packaged roe, which is sometimes used in sushi. MSG is OK if produced in the U.S., according to these cards.
  2. missy'smom
    What was in the sesame sauce? This sounds suspect to me as it could contain soy sauce. I know you didn't get the crunchy rolls but in my experience, they are using tempura batter for those, which includes wheat flour and potato starch or another starch(not made from rice, that I have ever heard of). Just FYI. Did the rolls contain fake crab meat? This...
  3. missy'smom
    I am within their range, according to UPS. We have a Great Harvest here but deffinitely not Gluten-free. I tried accessing both websites mentioned and couldn't get the one Great Harvest mentioned and the other, only the homepage came up but none of the features worked. I'd love to give it a try if it's reasonably priced as you said.
  4. missy'smom
    I have to use the sesitive skin bandages too. Same reason as everyone else.
  5. missy'smom
    Welcome!
  6. missy'smom
    That's aweful! How insensitive! Sounds like she took out her frustation with the friend on you. She's shown you her true colors. I've run into people like that. I'm a very forgiving person but I wouldn't go back.
  7. missy'smom
    You might want to start with the lesser amount of water that she calls for- 2 1/4 c. and see what the consistency is like. You could cook her soup mix in a saucepan and see how thick it gets first. I haven't tried her recipie but the soup mix might not be as thick as the condensed canned soup is. If you find that it is thinner than the condensed then you...
  8. missy'smom
    I recently asked my local health food store Rainbow Blossom if they could order a product that they didn't have in the store. They said no problem and no extra charge if it was available from the supplier(s) that they use. Unfortunately, they couldn't get that particular item. But you might want to ask.
  9. missy'smom
    "Do alot of people if they still eat gluten while having the disease stay skinny?" I was very thin while eating gluten, skin and bones most of my body but with a hard, round tummy and looking pregnant in my mid section. I've always been very small but don't think that I've actively had Celiac Disease my whole life. My weight and body frame might just be...
  10. missy'smom
    Thank you. I'll have to check their products next time I go shopping. This may make my world a little bit bigger and more convenient.
  11. missy'smom
    I used to do this with wheat bread and never had it get soggy just had to put it in twice or set it to a darker setting. I imagine it would be the same with gluten-free bread. I'm sure you know this already but make sure you use a gluten-free toaster
  12. missy'smom
    I made playdough for a pre-school class using a recipie very similar to the one Carriefaith shared and it turned out well(mine was with wheat flour, otherwise the same). I made a new batch every 2 months or so and changed the color according to the season. It keeps very well if you seal it up. If you find that it is a little sticky, add a little less water...
  13. missy'smom
    Has anyone tried this mix? My husband found some on sale and brought it home. What can I expect? Any advice?
  14. missy'smom
    Thanks. That's good to know!
  15. missy'smom
    This happend to me often before I started the gluten free diet. I'd also feel a little nauseated after a BM. I haven't had that problem since going gluten free. I was very C all the time pre gluten-free, even though I had regular BM's, but am only occasionally C since going gluten-free. Plantime, I also felt like that sometimes pre gluten-free.
  16. missy'smom
    Thanks, I'll keep my eye out for that.
  17. missy'smom
    Thanks Guys.
  18. missy'smom
    I always make my own with unflavored gelatin and juice. I use a leaf gelatin. If you want instructions on how to use it you can ask. Here are two recipies that I make for my son and I. Citrus Terrine You can make this with a combination of any of the three citrus fruits if you don't want to use all. It can also be halved and put in a smaller casserole...
  19. missy'smom
    Hi Geoff welcome to the boards. Thank you for sharing your story. You are a lucky man. There is a Vietnamese restaurant near my home and the owner is wiling to work with me but I need to learn more about the ingredients first and get some dining cards.
  20. missy'smom
    One of the issues I'm trying to check up on in Japanese food is the presence of barley. There is a barley tea called mugicha(mugi meaning barley and cha meaning tea). To be able to say that all miso is safe would be difficult because some are made with barley(mugi miso) or mixed grains. This particular one is from a certain region in Japan. These two...
  21. missy'smom
    Carrie Faith I'm an ISFJ too.
  22. missy'smom
    Haven't checked these out yet but I took the Meyer's Briggs for a job once and the results I got back was me to a T! So much so I still have the pages that describe my personality. It's amazing and very interesting. I wonder how they come up with these things. Sorry about your bad experience with the microwave.
  23. missy'smom
    Welcome
  24. missy'smom
    I'm not questioning the gluten free status of your soy sauce, just providing some information. Koji yeast is "A natural sweetener, known as an important ingredient for sake. Rice, barley, soy beans, or bran are steamed and then fermented with aspergilli, which changes the starch in such grains into a glucide." This comes from a Japanese cookbook that...
  25. missy'smom
    I don't want to scare you. I love Japanese food but, I agree that Japanese is harder than it seems. My hubby is Japanese and I speak a little and have a basic knowledge of ingredients and cooking methods but am still researching the gluten issue. We're still trying to determine how safe miso soup is because of the presence of barley. As with processed...
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