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Juliebove

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Everything posted by Juliebove

  1. Juliebove
    My daughter likes the Ener-G Rice Starch bread.
  2. Juliebove
    I pretty much gave up on baking. When daughter was first diagnosed, i ran out and bought every kind of gluten-free flour I could find and eventually wound up throwing most of them away. Now I keep a basic four flour blend, sweet rice flour (I can get it on the Asian food aisle for cheap) and a white or brown rice flour. I use pretty much just what I have...
  3. Juliebove
    We just ate there tonight! Daughter had mainly things from the salad bar. Had some cottage cheese for her protein. She did take a piece of ham but didn't eat it as she didn't think it tasted right. Had a small amount of the ice cream.
  4. Juliebove
    I have diabetes. My liver never wakes me and I have never heard such a thing. What you probably heard was about a liver dump. The body expects food in the morning and if it doesn't get the food, it dumps glucose, making blood sugar go higher.
  5. Juliebove
    Regular oatmeal is not considered gluten free. Because of the way it is grown, transported, etc. it is prone to cross contamination. Get some gluten free oatmeal. Costs more but it's worth it.
  6. Juliebove
    McDonald's fries do not have a coating. There is wheat and dairy in the oil they use. That has been much debated here on many threads.
  7. Juliebove
    I wish there was something in there that daughter could/would eat. Either she's allergic to something in there or she just wouldn't eat it. Like the nuts and seeds.
  8. Juliebove
    That's why you can't go by lists and must read all ingredient lists.
  9. Juliebove
    Easy vegetarian meals would be beans and rice or beans and pasta. Black bean soup is a good vegetarian meal. If your recipe calls for chicken broth, use vegetable broth instead. I make a pasta salad that's really good! I use a package of Tri-Color pasta, cooked and cooled, then add some bell pepper in assorted colors cut in chunks, chunks of cucumber...
  10. Juliebove
    Not all salsa is gluten-free and any of the other foods could have been cross contaminated.
  11. Juliebove
    You have to read every label. I find that in general, organic foods tend to be gluten-free simply because there are usually less ingredients, but...they certainly can contain gluten. Amy's pasta sauce is very good, although expensive and gluten-free. Muir Glen is also gluten-free, cheaper, but IMO, tastes bad.
  12. Juliebove
    This is very old news. They haven't claimed them to be gluten-free for several years.
  13. Juliebove
    I use Tinkyada. Bring heavily salted water to the boil, add the pasta, then stir and set the timer for 2 minutes less than what the package says is the recommended cooking time. Take one piece out when the timer goes off. Run it under cold water to cool it, then taste. As soon as it is just barely done, drain it well. I don't bother to rinse mine.
  14. Juliebove
    Of course there is a chance of cross contamination on a deli slicer, especially if the deli makes sandwiches. I never buy that kind. Only the prepackaged.
  15. Juliebove
    50's are bad. That's a hypo. But there is much we don't know. Are you type 1 or 2? What (if any) meds or insulin are you using? What are your meals like? Can you give examples? If you are type 2 and perhaps even if you are type 1, you could be eating too many carbs at a time, particularly of the fast acting kind, like white rice and having a...
  16. Juliebove
    Either have him taste a piece, or put one on a plate and cut into it with a knife. I would use a paper plate and plastic knife so you don't gluten your real stuff.
  17. Juliebove
    Lynnwood also has Old Spaghetti Factory. They have gluten-free pasta.
  18. Juliebove
    I use Rachel Ray's spaghetti pot for all of my pasta. I fill it almost all the way to the top with water and add a lot of sea salt for flavor. I then bring the water to a full boil, put in the pasta and stir. With spaghetti or some of the longer pastas you may have to wait a minute or two for it to soften enough to stir. The only time it clumps together...
  19. Juliebove
    Their chicken is not gluten-free. I will not order chicken in a restaurant unless I know they make it from scratch. Better to have a hamburger patty.
  20. Juliebove
    Nope. Won't eat there.
  21. Juliebove
    Okay. Thanks! I usually use rice pasta. Use a quinoa/rice pasta for tuna casserole (I guess I don't put the water into the sauce for that), a quinoa/corn pasta for minestrone and that's about it. I used to buy straight corn pasta. Now I usually get Tinkyada rice pasta.
  22. Juliebove
    I don't rinse any of my pasta unless I am making a pasta salad and want it cold.
  23. Juliebove
    Whole foods would be your best choices. Fresh fruit and vegetables, plain meat, eggs, most cheeses. Prepared foods can be tougher.
  24. Juliebove
    When I was growing up, I was always told to drain my pasta well before putting the sauce on it. Then as an adult, I remember one of my friends telling me that not only did she drain it really well, but rinsed it to get all the starch off. This struck me as odd because pasta is starch. Then recently on watching cooking shows, I have heard never to rinse...
  25. Juliebove
    Daughter and I both have IgG food allergies. Those are different than yours. Not life threatening but we sure do get sick from them! She used to be allergic to bananas. She has since outgrown that allergy but we were told not to let her have them more than twice a week and not on consecutive days. Smoothies can be made without bananas. Not sure about...
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