Azzie

Cheesecake Crust 2 cups (1 8-ounce bag of Mi-Del Arrowroot Cookies) - finely ground 1/2 tsp cinnamon 1 stick of unsalted butter - melted non-stick cooking spray (I use an olive oil spray) Filling 2 8-ounce packages of cream cheese, softened (Philadelphia Cream Cheese is fine) 3 large eggs 1 cup granulated sugar 1 pint Daisy sour cream Dash of vanilla extract (McCormicks brand) Optional: zest of 1 lemon Makes 6-8 servings Preheat oven to 325. For the crust, combine cookie crumbs, cinnamon and butter with a fork till moistened. Lightly coat bottom and sides of 8 inch pan with non-stick spray. Put the crumbs into the pan and pat them into the sides (about 1 inch up the side) & bottom of the pan. Refrigerate for 5 minutes For the filling, beat cream cheese till smoth. Add eggs, 1 at a time, mixing well. Gradually add sugar, beating till creamy. Add sour cream & (optional lemon zest) and vanilla. Pour filling into crust-lined pan. Set the pan into a larger pan that is filled with water so that the water rises about halfway up the exterior of the cheesecake pan. Bake 45 minutes. Then turn oven off and let sit in the oven for an hour. Cheesecake should be jiggly. Remove from the water pan; cool 30 minutes, then refrigerate 4 hours

Does anyone know if Vaselne or any brand of Petroleum Jelly is gluten free? If not, what is the ingredient that contains gluten? Thanks! I use it on my lips.

Well, my point in asking was that 99% of the time, I do completely control my own food and therefore I know that I am 100% gluten free. In the 1% of the time where I am in a restaurant and have to trust the staff after explaining that I can't have gluten, it's always possible that there's cc. I figure ordering a salad cuts down on the chances of cc and if the study is true, then even if there was a crumb or 2 maybe it would not matter. I would not be taking in 50 mg daily, only on rare occassions when I eat out, which I try to avoid these days.... However, I will keep telling servers that I can't have any croutons or bread actually touch my food....... One time I asked if there was any wheat in the soup. I was assured there was not & then it was served to me with crackers!! Someone else linked Dr. Peter Green to this study and said that there is more info in his book. I've placed a hold on the book at the library and plan to read it soon...........

Oh -- well, his post actually said MG but there's no link to the actual research..so I'll have to do some more searching I guess. Maybe it's micrograms then...... (bummer) If anybody has a link to the research or to any source, please let me know. thanks. I just want to check it out to be sure.

Never mind -- it's working now!

How do I get my signature to work? I chose "Blue" Bold, and 7 font but it shows the codes.

test

just testing

Hi, I just wanted to get other opinions on this. On another celiac forum, someone mentioned recent research in which the amount of gluten that most celiacs can tolerate was identified. I think it was 50 mg. I'm not sure. In any case, the person on the other website did an experiment in which he figured out that 50 mg is a sizable amount of crumbs, maybe a quarter teaspoon, big enough to be visible. So my question is, Is a salad that has only had the croutons picked out of it contaminated or safe? The experiment he did seems to indicate that it would be safe. Thanks. Shirley

Maltodextrin is safe (it isn't actually "malt") and is made from corn. The only vinegar that is not fine is malt vinegar. Distilled is ok, cider vinegar is ok. Stay away from malt vinegar. I have heard that modified food starch is not much of a concern now since they would be required to list wheat if it contained wheat (per Jan 06 labeling law, I believe). I still worry about it myself though a little. If in doubt, don't do it. Modified corn starch should be ok since it's corn starch. And I know corn starch is safe. Hope this helps. I'm kinda new myself but have learned a lot in the last few months since diagnosis.......

I agree. This is what I've heard also....... Thanks for the replies on the ground beef.

Does anyone know if Value Blend ground beef made by Swift & Co. is gluten-free? The label includes both natural flavor and modified food starch. However, at the bottom of the label, they've included in bold "contains soy." So it seems to follow (in my mind at least) that if it contained other allergens such as wheat, those would be listed too. Does anybody know for sure? Thanks.