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larry mac

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

Everything posted by larry mac

  1. larry mac
    I've never made anything out of the cookbook part of it. Can't remember much about that. But the thickeners table is very useful. I love cookbooks, but almost never actually make anything in them. best regards, lm
  2. larry mac
    I highly recommend "the Best Gluten Free Family Cookbook" by Donna Washburn & Heather Butt, simply for the "thickeners" section. There is a table in the back of the book that describes the thickening properties of all the gluten-free flours & starches. It's really fantastic. It recommends certain ones for different dishes and such. And also they...
  3. larry mac
    Here's an interesting study that I'm sure everyone's seen, but just in case. I've contacted Culture for Life, a company that sells a variety of starter cultures, inquiring if they have any of these starters. best regards, lm ‘Novel and competitive’ starter cultures identified for gluten-free sourdoughs Open Original Shared Link
  4. larry mac
    That's fantastic. I haven't yet had a gluten-free pizza out. What's the Dallas place? best regards, lm
  5. larry mac
    Dear Shauna, What a terrific post! I wish I had your elegance and graciousness. I thought you explained your particular situation, or category, very well. Yeah, I can see where if you tried just the "reading labels" thing, and it doesn't work for you, you have to take more extreme care. I guess I feel like I don't want newbe's to automatically think...
  6. larry mac
    dbmontana, Your website is amazing! Those are some really beautiful gluten-free breads. I tried to make baguettes and they were a dismal failure. You should be an inspiration to us all. Thanks for posting. best regards, lm
  7. larry mac
    Great going on the sponge idea. I've always loved sourdough, way before it was widely available and I had to go to great lengths to aquire it. I tried adapting some real sourdough culture to gluten-free flours a few years ago, without success. I may give it another shot though, after recently reading where some gluten-free food scientists believe sourdough...
  8. larry mac
    Yes it's very unfortunate that some people are extremely sensitive to very small amounts of gluten. I feel for you as it must make life even more difficult. For practical purposes however, we need some way to identify products that contain gluten ingredients, and those that don't. An additional (but separate) category are products that do not contain...
  9. larry mac
    I miss going to Hooters and having a big 'ol platter of hot wings and a big frosty mug of Fosters on tap! best regards, lm
  10. larry mac
    Good afternoon fellow Celiacs (and non-Celiac gluten free-ers). Hope everyones having a nice day. We're having a small ice storm here in Big D. Now down to business. I'm looking at a Reeses PB Cup ingredient label. I eat them fairly often. Not only are there no gluten ingredients listed, there's not anything that might remotely be of questionable nature...
  11. larry mac
    My two daughters had chronic ear infections when they were toddlers. They were frequently on antibiotics, which can mess up your stomach. Finally made the decision to have the ear tube operations on both of them. It was like a miracle. No more infections, no more antibiotics, no more pain, for them or me. best regards, lm
  12. larry mac
    With all due respect, sugar alcohols are not artificial sweeteners, they are a natural substance, and are what make fruit sweet. And, IMO, the minute amount that would be in a vitamin pill wouldn't be anywhere near enough to be a problem. The suggestions here are pretty extreme advise when the poster has not even indicated she has a sugar alcohol intolerance...
  13. larry mac
    Mannitol is a sugar alcohol. Sugar alcohols contain no gluten. Sometimes when I'm not sure what something is, I look it up on google. It's a very fast way to know just about everything you ever wanted to know about anything. best regards, lm
  14. larry mac
    That is so true. Gluten-free bread products may be called different things and be different shapes, but they all basically taste the same. Only the texture is different. We are just so desperate, that we'll be happy if only the texture isn't too horrible. It's the lessor of two inedibles. lol best regards, lm
  15. larry mac
    Man this is a tough crowd. One person thinks they reacted to a gluten-free product and everyone's ready to dump on it. There's someone out there that thinks they react to gluten-free Corn Chex too. That doesn't stop me from eating it. I can't wait to try this beer made from Barley. Maybe it actually tastes like real beer, the sourghum beer is awful. If...
  16. larry mac

    ARCHIVED Subway

    larry mac replied to Rowena's topic in Gluten-Free Restaurants

    I'm dying to try a sandwich there, but am reluctant to go at lunch when there's a line and it's usually crowded. I'm very comfortable being a Celiac for over 4 years, but still think I might feel a little too much on display doing that. I have tried the $2 gluten-free brownies though. Very tasty. Crispy on the outside and fudgy on the inside. They are...
  17. larry mac
    The FIRST people I would mistrust would be lawyers! It's their job to lie for their clients. The second people I would mistrust would be small independent labs. I can't look that link up right now (I'm on a work computer), so I don't know which lab was used. But I have a story. I worked at Core Labs, an international gas & oil service company...
  18. larry mac
    I'm curious where the 36/64% came from. That's not information that is disclosed on the packaging. Ingredients by law are listed in order by weight. The second largest ingredient is water, which is very heavy in comparison with the non-meat ingredients. I suspect someone just made up those percentages. There are many food products that use TVP as an extender...
  19. larry mac
    jststric, Not only did you most likely provide some useful information to newbes, you did a great service to me personally starting this thread. Everyone needs to know that Taco Bells taco meat contains oats, that's a given. Whether they decide that's an acceptable risk to take is a personal choice. But, in the course of making my reply, I looked...
  20. larry mac
    In no way am I suggesting that these are safe for Celiacs. Having said that, I remember not too long ago that the ingredients only listed "oats", instead of "oats (wheat)". I suspect they changed that to alert us to the fact that oats may likely be contaminated with wheat, ie. there is no actual wheat added as an ingredient. It's a CYA thing. If...
  21. larry mac
    Yes Baily's is the best, but is much more expensive. No I haven't had a problem with it or any others. best regards, lm
  22. larry mac
    First let me say as far as I know, I'm not a super sensitive Celiac. And I really don't know if any liquors have gluten or not. I'm saying no they do not (for me) unless I see evidence otherwise. I can drink whiskey and vodka, and am of the opinion that they are gluten free. This post is more about the quality of some products. I've tried every Irish Cream...
  23. larry mac
    Can't wait for someone to make gluten-free bread that taste like real bread. Even Udi's is a very poor substitute. I wouldn't be bothered just because it has the word "wheat" in it. I like to think I can use reason, and if they say the gluten has been removed, and I can eat it without getting sick, then I will gladly eat it. best regards, lm
  24. larry mac
    If only I could get a gluten-free beer that taste like "American Pisswater", I'd be as happy as a pig in slop. Have never been a beer expert, just give me a MGD, or Coors, or Michelobe. My favorite though, was Dos Equis Amber, not the green. Had just enough taste without being too strong, or having a terrible aftertaste, like Corona. You know it's bad when...
  25. larry mac
    Never had a problem with it. At one time, I would use the Adolphs meat tenderizer that, if I'm not mistaken, had MSG as the main ingredient. I did have a co-worker once that got migrains from it. I love the Seinfeld episode where they are ordering Chinese delivered. And George says no MSG on his, and Kramer says extra MSG on his! best regards, lm
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