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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 been getting it at Brookshires. I'd be surprised if Kroger, Albertsons, and Tom Thumb weren't carrying it. best regards, lm
  2. larry mac
    Thank you for posting that list. I'm shocked at all the gluten ingredients in the rubs. It looks like they buy a commercial rub. There's way too many ingredients for them to mix all by themselves. I'm wondering how often that's done by BBQ places. We don't have Famous Daves here (that I know of). But we do have many BBQ places. BBQ is king here in Texas...
  3. larry mac
    I'm very curious what gluten ingredients are in the BBQ beef and pork meats. Would you please post this. Thanks. best regards, lm
  4. larry mac
    I use those foods or products and haven't had a problem in almost four years. Obviously I'm not an extremely sensitive Celiac. best regards, lm
  5. larry mac
    I've used all kinds of corn tortillas and have never had a problem. Same with the crispy corn taco shells, crispy tostada shells, Tostidos, plain Fritos, and plain Cheetos (they are also made from corn). I've just never had a problem with any corn products that I've tried. I make nachos almost every day. It's my gluten-free comfort food (and goes great...
  6. larry mac
    I don't hold myself up to be any kind of expert, but I suspect if your brownies were too dry, they were either baked too long, or the batter was lacking in moisture or oil. Last time I made these mine were too wet. I should have baked longer. Next time I am also using three eggs. Not to make them moister, but to make them more cake like. I like cakey...
  7. larry mac
    That's great Beth. Did you bake the crust first? best regards, lm
  8. larry mac
    I think there's also another more recent thread on this topic. best regards, lm
  9. larry mac
    I've been noticing a decline in freshness for quite some time with the bread (never had the bagels). Drier bready part, tougher crust. In fact, only my first ever loaf was spectacular. The rest have just been better than any other kind of gluten-free bread. It does make pretty good grilled cheese sandwiches though. You should never keep any kind of...
  10. larry mac
    I think the Betty Crocker chocolate chip cookies are awesome. I put extra chips, and lots of pecans. Real butter of course. Refridgerate the dough so it won't overly spread. And I like crispy cookies, so I cook mine longer. They will not stay crispy unless you store them in heavy duty tupperware type containers. The ones that are kind of expensive,...
  11. larry mac
    I've found the local eateries use mainly small white tortillas for making tacos. These are usually made fresh daily. I've spent 8-9 days each of the last two years in Guadalahara, Tequila, and Arandas (and the towns in between). We usually eat at small local cafes, open air restaurants, and street venders. Basically street tacos. Very tasty and cheap...
  12. larry mac
    It's less than $4.00 here also. I've made pancakes, adding some flax meal, blueberries, and pecans for a little boost in nutrition and texture. Came out great. best regards, lm
  13. larry mac
    That surprises me. I've made cookies several times from the BC CC product, and have had excellent results every time. Super simple to make. I add extra chips and lots of nuts. The only problem I had, was you need to put the dough in the fridge for a few minutes and in between batches. Otherwise it may spread out too thin when cooking. But that's the same...
  14. larry mac
    I've tried many brands of gluten-free hamburger buns, and these are the best so far IMO. Nice look, kind of a swirly, kaiser top. Wheat, soy, dairy & nut free. 100% whole grains. Lots of interesting ingredients. Contains eggs. From Loveland, CO. best regards, lm
  15. larry mac
    With all due respect, I feel it's important to note that people are also known to not become sick from distilled grain alcohol. I wish there were data to indicate what percentage of Celiacs are sensitive to distilled grain alcohol. I suspect it's very low. best regards, lm
  16. larry mac
    Redbridge is widely available here. Walmart, and any large grocery stores have it. Of course Whole Foods and Central Market carry it. I would love it if it tasted like Coors. I don't like a beer with a strong aftertaste, especailly if it's also a bad aftertaste, like the original Redbridge, which was terrible IMO. The new reformulated version is much better...
  17. larry mac
    Our local Celiac group went there and described it the same as this post (except the dumb manager part lol). Appearently, the manager is notified and handles the process personally. best regards, lm
  18. larry mac
    Somewhat off topic. I've been having a $1 hot fudge sundae with whipped cream and chopped peanuts about 2-3 times a week all summer long. Pretty good, and cheap. best regards, lm
  19. larry mac
    I agree that Udi's is the best. All others I've tried are basically inedible IMO. Having said that, I don't think it's as good as it was the first time I had it. Don't know if that is a result of them ramping up production to satisfy demand or what? It seems drier and less soft, with a tougher crust. As someone mentioned, it does make the best grilled...
  20. larry mac
    I've never had any kind of problem with poisin ivy. Don't know of any specific incident where I actually touched it, but have been around it many times. I played in the woods by our house all the time as a kid. Yesterday, I noticed some growing on my pool switch, and carefully cut it down. One time, I noticed it actually growing into my front door from...
  21. larry mac

    ARCHIVED Taco Bell

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

    Please correct me if I'm mistaken, but I think Taco Bell taco meat (not the so-called street tacos meat) contains oats. Probably as part of the thickener. Since oats can be contaminated with wheat, they might be reluctant to call it gluten-free. Personally, I think the level of potential contamination resulting from this small an amount of oats would be...
  22. larry mac
    Now that's a hearty meal! Sounds so rich, so good. Real food. best regards, lm
  23. larry mac
    With all due respect, this statement is eroneous. The goya website actually say's "ingredients are gluten free but MAY be susceptible to cross-contamination". That's a big difference, at least to me. I see no reason to limit my foods to those only processed in a gluten-free facility. Especially dried beans. Frankly, that's one of the last things I'd worry...
  24. larry mac
    One more good thing. You are fortunate to be allowed to use your FMLA in such a manner. I work for a cheap company. I had a motorcycle accident a few years ago and was off work for 3
  25. larry mac
    Oops, sorry 'bout that Julie. I assumed, incorrectly, that the gluten-free version would be more similar to the regular kind. best regards, lm
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