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jerseygrl

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

Everything posted by jerseygrl

  1. jerseygrl
    I'll be using salt and pepper to when dusting. Do you think corn starch will taste significantly different, or just slightly?
  2. jerseygrl
    Cog = Coq *silly desenders*
  3. jerseygrl
    I am making my specialty dish for the first time since the girls have been gluten-free. Its Cog Au Vin (chicken in wine sauce) Now, I usually dust the chicken in flour first. I think I am still going to do that, just switch the flour. The first step is to dust the chicken with flour and then brown in butter. Any recommendations? In my pantry is: Potato...
  4. jerseygrl
    Uur = Our Need more coffee
  5. jerseygrl
    True, I don't like a soggy crust either But why doesnt a wheat crust get soggy --- you don't prebake a wheat crust....? Uur pizzeria (and most, I think) don't prebake theirs. *hmmmmm..pondering.....*
  6. jerseygrl
    It seems every pizza crust recipe I've seen, including the box mixes, require that after you spread the dough in the pan, you need to pop it in the oven for 10 minutes, take it out, put on sauce, cheese, etc. and then put it back in the oven. A local italian restautant knows our situation and takes great precaution when we bring a prepared gluten-free...
  7. jerseygrl
    Our 6yo Daughter is one of those "Silent Celiacs" -- at least in terms of physical discomfort. She's been gluten-free for about 4 months now. And I am starting to be able to tell when she has been glutened. She gets incredibly irritable, mopey (depression?) and unhappy. Then these outward emotions subside in about 4-6 hours. So I wouldn't rule out your...
  8. jerseygrl
    Ah, just saw post #12. Van Harden, THAT's IT! Open Original Shared Link To order -- Open Original Shared Link :D
  9. jerseygrl
    Well this is a little coincidental. My name is Kellie too, and I just got back from poduck Iowa! Sadly, my MIL passed away suddently in Lakota, and we all had to scurry to pack in 12 hours. My daughters are the anti-gluten ones. So it was not fun trying to prepare food for them on an old farm house in the middle of nowhere. I did stop at Whole Foods in...
  10. jerseygrl

    ARCHIVED Omg.....

    jerseygrl replied to JerryK's topic in Coping with Celiac Disease

    Hi Sans- Your review of Sterk's was convincing -- just ordered hot dog buns and bread from them! Thanks.
  11. jerseygrl
    NoGluGirl -- I didnt say you gave inaccurate info, I was just wanting to find the source of your information. And in fact, I later found one of several sources on my own (Clan Thompson did have it, I just looked in the wrong place the first time) and I praised your accuracy in my post #11. Please don't be offended...I was so excited about the possibility...
  12. jerseygrl
    Sarah, you described our youngest to a tee. Except that she was overweight, constantly eating because nothing was being absorbed. I am happy to say that for the most part, Claire is a happy little girl now, and I can always tell when she gets a little gluten in her Boy, can we tell the difference!
  13. jerseygrl
    Thanks, Slacker OMG, did I just read correctly -- the link I posted before (Open Original Shared Link) listed in February that McDonalds fries are now gluten-free...!!!! Did I miss this news somewhere?
  14. jerseygrl
    Oh, Pauline. Are you saying I might like them now? Are you tempting me to go where I've never roamed before? heh heh NGG, you are right. Found this interesting site-- Open Original Shared Link
  15. jerseygrl
    Noglugirl, I just checked my CSA gluten-free product listing notebook and my Clan Thompson software program, and I dont see Cocoa Pebbles, Fruity Pebbles or the Dora Cereal anywhere. Can you give me a source on this Thanks!
  16. jerseygrl
    Wow, couple of surprises here....didn't know about those cereals you listed. Both girls are going to be thrilled with this. Claire doesn't care for the Enviro gluten-free cereals, but she'll probably do flips over the Cocoa Pebbles -- still kinda junk, but at least it's different Today I put a slice of cheese in her lunch -- used a cookie cutter...
  17. jerseygrl
    Pauline, my folks had a similar rule with a caveat -- we could choose one food that we NEVER, EVER had to eat. Mine was Brussel Sprouts. I still, to this day, can't stand them. Oddly enough, my mom served them about 1x a month
  18. jerseygrl
    Thanks to you both for your input. I know there is no easy answer, guess I just needed to vent. It gets so old -- day after day after day of hoping she will try something new. I don't make a big deal about something new on her plate, I just add it non-chalantly. Had to giggle on the comment Cam' s Mom had about not even saying the CH word Claire...
  19. jerseygrl
    Last Tuesday, my MIL died suddenly in Iowa. Stunned, we booked our flight out the next day for a week -- me, Hubs, and our 2 girls (Megan age 9, GI, and Claire age 6, Celiac) Claire was dx'd in December. So we are newbies to the Celiac and Intollerance thing, but are coping fairly well. So, I'm frantically packing and then it dawns on me -- OMG, what...
  20. jerseygrl
    Ah, I found this on allergygrocer.com: Tapioca Starch: (also known as tapioca flour) Very fine powder with soft, airy, starchy texture. It is white in color & has no aroma. It is made from the Cassava plant. It adds chewiness & elasticity (springiness) to baked goods. It lightens baked goods & can cause them to brown quickly. Tapioca...
  21. jerseygrl
    Thanks RG. I did go to our health food store -- no such luck, although they did have tapioca flour. But like you, I was hesitant to substitute with it. Guess I will try a store about 20 miles away. I'd like to make this tomorrow, so too late for a web order.
  22. jerseygrl
    I am going to make the Bette Hagman's Pizza Crust. But I can't for the life of me find Tapioca Starch. What is it, can it be substituted in this recipe? Thanks! 1-1/2 cups gluten-free flour mix (3/4 cup white rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch) 1-1/2 teaspoons baking powder 1 teaspoon xantham gum 1/2 teaspoon salt 1 teaspoon...
  23. jerseygrl
    I have the Zojirushi X20. It has a homemade cycle that you can customize and save to memory -- it's really easy to do, not complicated at all. On the Gluten Free Panty site, I looked up my machine model, and here were their recommendations for when using their mixes: Warm: 10 minutes Knead: 18 minutes Rise 1: off Rise 2: off Rise 3: 55 minutes Bake...
  24. jerseygrl
    I tried this recipe in my Zoj-X20 and it came out wonderful! I also do everything mama does for a smooth look. I really like the texture to this bread. Here are the settings I use on my machine: Warm: 10 minutes Knead: 18 minutes Rise 1: off Rise 2: off Rise 3: 55 minutes Bake: 55 minutes The texture was the best I've seen. This will really...
  25. jerseygrl
    Okay, the flavor of the bread is great. But I goofed. The loaf is all mis-shapened on the top *sigh*, which is why I got a bread machine, heh heh. But tell me.....it seems like whether out of the oven, or in a bread machine, the gluten-free breads I bake are always a little gummy. Am I not baking it long enough? I go by the recipe, but this seems to happen...
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