JennyC

I buy the Lactaid brand for my son. They are made by the Tylenol company. They do not test the pills for gluten, but they track outside ingredients and there is no gluten-containing ingredients in Lactaid. This is the same principle why when Tylenol sends you their gluten free list only some products are on there. For example, Tylenol grape, Tylenol cold cherry. Many more flavors are gluten free, they just don't test every single one of their products. My son takes the Lactaid frequently, and is very sensitive, and does not react to them.

If you have three drinks I really wouldn't worry about it, but if you're not comfortable breastfeeding after drinking dump your milk while drinking and four hours or so after you stop. The peak amount of alcohol is in your milk four hours after drinking.

Go out and have a GREAT time!

After a year of emailing them they finally got back to me and said its fine however the butter they use is called butter oil. Its full of chemicals thats for sure. they were not sure of this is gluten-free... I still have not tried the popcorn it just makes me nervous. Which theatre chain did you write to...

It was Century 16, a Cinemark theater. I called Cinemark and the best I could do would leave a message. I could not even talk to a live person. They promise to call you back in an hour, which obviously did not happen. Then I decided to call the theater directly and the message stated to go online for theater times, then hangs up! This process took up half my lunch break.

So, I plan on taking my son to see his first movie in a theater and I would like to know if the popcorn is gluten free. I called the cinema that owns the theater we are going to and I did not get a call back! (Don't you love that.)

Thanks!

First of all, celiac disease is not an allergy, it is an autoimmune disorder. My son tested positive for tTG (which indicates celiac disease), but tested negative for a wheat allergy. Your daughters are very young. Testing for celiac disease is not reliable until they are AT LEAST 24 months old. If you want an official diagnosis, if they are old enough, you would need to put them on a heavy gluten diet for at least one month prior to the blood work and biopsy. However, you don't need anyone's permission to but your children on the gluten free diet. You should do whatever is best for you and your children.

Every can of condensed cream of mushroom soup that I know of contains gluten. I am also pretty sure that French's fried onions also contain gluten. Progresso and Health Valley cream of mushroom soups are gluten free. Since they are not condensed, you might want to thicken them with cornstarch and water. Some people use Funions (sp?) instead of the French's fried onions.

Also, make sure your mayo and other condiments have not been contaminated with gluten.

Gluten should be introduced between 4-6 months. Some studies suggest that if you introduce gluten too early or too late it will increase the child's likelihood of developing celiac disease. Blood tests are not supposed to be reliable until children are at least 24 months old.

Maybe add a little salt in the mix?

I personally don't like any of Bob's mixes, I have some flour left over that I mix a little into others to try and get rid of it. I don't like the taste of the garbanzo bean flour.

I have the same problem! We live near the BRM store and right after my son was diagnosed my mom bought me a 25 pound bag of the BRM gluten free flour mix and some other mixes. The bread, brownie, biscuit mix, cookie mix, pancake mix and flour mix are horrible. The only mix that is tolerable is the cornbread mix. I REALLY dislike garbanzo and soy flours. I have even offered to give the flour away, but now it's getting too old.

As for improving the bread, maybe try adding quality vanilla?

Congratulations!!!

We eat that kind of food, but we also learn from our experiences. Some manufacturers seem to have a higher CC risk, so after a couple of bad experiences we avoid them, like Frito-Lay.

Well I'm not sure what exactly her book calls for, but I will list the staples in my house. I have a few books and they are all about the same. I use corn starch, potato starch, and tapioca starch/flour. I use both white and brown rice flour. You should also get a bean flour. There are many to choose from and they seem interchangeable in recipes. I think sorghum is the best, but fava bean is also good. I REALLY dislike garbanzo and soy flours. I also use a bit of potato flour in my flour mix, but it is probably not essential. I would also get either almond or flax meal. I like the flavor of almond meal. You will also need a dough enhancer like xanthan or guar gum, and some recipes call for egg replacers, but it's usually optional. I know it's a lot. You can buy in bulk from Bob's Red Mill, but I am not sure about shipping rates.

wow, ok, thanks so much everyone!

now i know how to make a crust! i have never made one before. i usually use a pre-made one but now would like to make it myself so it can be gluten free.

now i have to perfect the filling!

Here's the filling recipe I use. I love it. It's mellow and so creamy. I think it may be a little more work than other recipes, but I think it's well worth it.

Pumpkin Pie Filling:

1 1/2 cups canned pumpkin

1/2 cup brown sugar

2/3 cup heavy cream

7 tablespoons sweetened condensed milk

6 1/2 tablespoons evaporated milk

1/4 teaspoon vanilla extract

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Pinch ground clove

Pinch salt

2 eggs

1 egg yolk

Equipment: 9-inch pie pan

Preheat the oven to 350 degrees F.

Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.

Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve

I love Christmas too, especially now that I have a child. I love the preparation. I go all out. I usually make a large variety of pies, cookies and candy. I also LOVE black Friday shopping. In fact I was browsing black Friday websites a couple minutes ago. I like to get most of my shopping done that day. I usually start shopping at 5:00am.

I don't understand why no company makes gluten free cheese crackers...or fruit loops! Those are two things my son misses very much. I tried to make cheese crackers, but I didn't roll the dough thin enough, so they were not crisp.

A couple Uncle Ben's rices are gluten free. You should call them and they'll give you a list. I buy Lundberg risotto for busy nights. It comes in a box with seasoning. glutenfreeda.com has lots of rice recipes. Walmart brand scalloped and au gratin potatoes say gluten free on the box.

If you can tolerate dairy products, but not plain milk, maybe you should try Lactaid milk or supplements. Celiac disease destroys the villi, which is where lactase is produced, so it is possible that you will be at least temporarily lactose intolerant.

As for tortillas, I have yet to find one that is really good. I have been told that help and teff tortillas are good. I think I will buy a tortilla maker and make my own.

I make bread from scratch. There is a definitely a consensus around here that the gluten free flax bread is great. Here's a link to the recipe:

Open Original Shared Link

I second the gluten free pantry pie crust mix. It's great and each mix is big enough for two double crust pies. Most pumpkin filling recipes should be gluten free. Just make sure you read all labels.

Ore-Ida has a gluten free list, and many fries are gluten free. If you deep fry them, the extra crispy fast food fries by Ora-Ida should come close to the real thing.

(You should research McDonald's for yourself. Their fries contain wheat, but when they test they come up as gluten free. Some people eat them, some do not. It's a personal choice.)

Yes, you should use xanthan gum when you bake, 1 tsp for each cup or 1.5 cups of flour. Are you using a flour mix? This happens to me too, and I fix it by adding more flour. I usually end up adding .5-1 cup more flour than the recipe calls for. Add flour until the dough is thick. Test the amount needed by baking a couple cookies at a time until you get enough flour in. This always fixes the problem for me.

Thanks. I was especially curious about turkey.

Coffee mate is made by Nestle. They will disclose gluten in their ingredients, so all you have to do is read the label. I happen to have the hazelnut flavor right here and it states it is non-dairy, lactose-free and gluten-free.

LOL!!

just thought i'd share my opinion on the ener-g bread. i bought a couple loaves when first dx-ed a year ago (been sitting in my pantry since. was very desperate for bread last week, so i ripped open a bag to make some tuna melts. kinda like eating your food on a paper plate, except you're eating the plate! anyway, i survived that one.

so i decided i had to do SOMETHING with that bread...so i used it as bread crumbs in a delicious turkey meatball cacciatore soup recipe that i saw on the rachael ray show. turned out FABULOUS! very moist and flavorful meatballs! i threw the rest of the bread in the freezer and will be using it up on my next batch! so if you have a loaf or two stashed away, there is hope!!

I imagine lots of people have a loaf or two stuffed away! We have had a loaf for about 4 months, but it's still good. I think I'll use it for bread cubes and use it for stuffing. I think I read Ener-G bread makes good stuffing.

I'm not sure how this applies to their plain yogurt, but when I contacted them they said that they use gluten as a stabilizer. Yoplait and Tillamook are gluten free.

Has he recently been vaccinated? My son broke out in hives from the flu shot, and reacted poorly to the MMR as well. Do you give your son peanuts often? If not, maybe it is a peanut allergy and you should get him tested for allergies. I think I have read on here that some people cannot tolerate tapioca. What grains were in the bread? Sorry I could not be more help.

What do you substitute for the french fried onions in your green bean casserole? I tried using "Funyons" and they disintegrated!! THanks.

I was thinking about this as I read this thread. I think I will try frying some onions. Maybe I will experiment using a thin batter on them, but they could be better without. Hmm. This requires experimentation.

In regard to Thanksgiving in general, we will be going to my grandmother's house. She originally said she wanted to stuff the turkey, and I was a little hurt because she's usually so great about my son's diet. He's the only one gluten free, but I really wanted him to eat hot food on Thanksgiving. It turns out that she is fine with me stuffing the turkey with gluten free stuffing and she will make regular stuffing in the oven. I will also bring other side dishes that my son most likely won't eat. I will most likely also make a pumpkin pie and a chocolate mousse pie.

In addition, to their labeling policy, if you call the number they gave you and choose a couple different options there is a list of GLUTEN-CONTAINING candies from Mars. M&Ms (except Crispy) are not on there, so they are gluten free.