JennyC

Bells? That's a great idea! How do you crate-train? I had dogs growing up but they were never trained well. I really want to raise this dog right.

Thanks guys! I would have replied sooner but I've been busy cleaning up poop. Sorry if TMI.

Thank you so much for all of the replies! We did get a 10 week old collies puppy last night named Ty. He is great! He is such a lap dog, although I know he will get too big for that soon! I already comes to his name, and seems to understand when I tell him "no." We will also start obedience class at the end of the month. And he's a gluten free dog!!! No cross contamination from him! I love that my son can feed him.

There seems to be a favorite recipe around here. It's what I make at home and it's great! Here's a link to an earlier thread about this bread!

Gluten Free Flax Bread

https://www.celiac.com/gluten-free/index.php?showtopic=28633

Celiac disease is an autoimmune disease because your body mounts a response to gluten complexed with your tTG molecules. If you have active celiac disease, meaning that you are consuming gluten, then you may be more likely to get sick since your body is using energy to attack itself, so it has less energy to protect itself against pathogens.

I've discovered a great way to roll out pie crusts.....put the crust between 2 pieces of saran wrap, plop it on the (clean) kitchen floor, put a large cast iron frying pan on top of it, then step into the pan and put all your weight on it, move your feet around a bit in a circle inside the pan, and the result will be a pie crust just about right for the pie plate. You could also put the dough in a 12" cast iron pan, then put a 10" pan on top of it, and use the same procedure. Works for me!!

Just make sure no one sees you do this,they will think you're nuts for sure.

I love it! I might just try that next time!

Thank you!!! You all have been very helpful! I am considering a smooth collie. The herding instinct is something to consider. From what I have read, the dogs typically stop that behavior as they mature. I have also read that they are supposed to be great family dogs.

I am thinking about getting my five year old son a dog. I would like a medium sized dog ( about 20-60 pounds) that is not too high strung. We have a medium sized yard, so the dog would have room to run around. So far I am thinking about a golden retriever, but they get a little larger than I would prefer. I am grateful for any advice!

I think gluten free crust needs a little help--namely eggs! I use gluten free pantry pie crust mix, but I add an extra teaspoon xanthan gum and it turns out great.

I was told they quit production in June. Also I was at Whole Foods last night in Portland Oregon and their product is still on the shelves, both the chicken nuggets and the corn dogs. I am really wondering how much gluten is too much? How much can we imagine mainstream food contains? If 200 ppm is 99.98% gluten free I highly doubt many mainstream foods have gluten amounts below that. Again, I'm feeling really confused about all of this. It seems like once I feel like I get this diet under control, something else comes up!

Ok. I just got off the phone with Wellshire. Apparently, they only need to comply with the USDA, meaning their products have to be under 200 ppm. In light of the upcoming FDA definition of gluten free, and maybe also the anaphylactic reactions, they are making steps to comply with the presumed FDA definition of gluten free, which will likely be 20 ppm. Apparently they have been aware of this problem and have not made new product since June 2008. They are switching manufacture plants, and they hope to be up in running sometime in January. Each day they will manufacture product, they will be the only product made, and they will swab test the lines to be sure that they are under 20 ppm. Apparently still not dedicated lines?!

Can we trust them again?

I was thinking about never buying this product again, but then I started to think that most products we buy, especially mainstream, may very well have gluten amounts equal or above the recent Wellshire value. How likely is it that microwave popcorn is under 20 ppm? What about cocoa pebbles? I feel really confused right now.

I like Pamela's chocolate cake mix, but not the vanilla. I have been told that Authentic Food's makes a good vanilla cake mix, but I've not tried it yet. I think vanilla cake must be one of the more difficult things to master...

I am furious! There were rumors about this earlier this spring, so I called Wellshire Kids. I was told that they test their products and they come back as negative. My son eats their dinosaur chicken nuggets all the time, multiple times per week! This may help to explain his high-normal tTG last May. I refuse to buy their products until they get this under control--if ever!

From the article:

Gluten found in 'gluten-free' products

The Tribune bought three popular Wellshire Farms products advertised as "gluten free" and sent multiple samples to a lab for testing.

Chicken Bites: Tested at 204 parts per million and 260 ppm

Chicken Corn Dogs: Tested at 116 ppm and 2,200 ppm

Beef Corn Dogs: Tested at 191 ppm and 1,200 ppm

Wellshire Farms provided the Tribune with its own testing results, conducted in the spring. Their results showed: chicken nuggets tested at 200 ppm, chicken corn dogs 150 ppm, and beef corn dogs 120 ppm.

I'm so sorry that happened. I would be furious too. Please don't beat yourself up. Things like this can happen to anyone. I really hope your daughter does not really get sick.

Also if your daughter ate Cheetos out of a bowl shared with the rest of the party, the Cheetos may have been cross contaminated at the party. We buy Walmart brand Cheetos. They say gluten free on the bag.

I'm going to try this recipe:

Open Original Shared Link

Last Thanksgiving I made rolls from Pamela's bread mix, using the sweet bread recipe. I did not want to make rolls that taste like the bread I usually make. They were a nice change and they were quite good.

lbd, welcome to the board. I don't think anyone here has a prejudice against anyone with "gluten intolerance." We all must navigate the same diet together. I'm sure that you have noticed that sometimes there can be passionate debates around here. That is because everyone goes about diagnosis and the gluten free diet a little differently, and people generally have strong feelings about some topics.

I too have a background in science. One BS in molecular biology and I will get my second next year in clinical laboratory science (I will be the one running the laboratory tests). There are hoops the scientific community must go through for a reason. It is to ensure their research techniques and results are valid, and to protect people. If he refuses to jump through these hoops, it leads one to believe he might fall short of those hoops.

There is a certain process that scientists and doctors go through in order to communicate their findings to the scientific community and and to start the process of getting their method approved for clinical use. Publishing in a scientific journal is the very first step. It enables one's peers to critique and evaluate one's work. Often first attempts to publish are even turned down because of their method design or lack of evidence for their conclusion. Then one must apply for grants for clinical trials and there are tons of hoops to jump through in this process.

So why has he skipped all of this and jumped directly to the money making part?

thanks y'all! i'm gonna have to try a test batch of all these recipes to decide which would work best w/ the cake.

Jenny, have you ever made the frosting, then decided you wanted to add more cocoa? would it work adding additional cocoa at the end?

I love chocolate, and I think there is more than enough cocoa in the frosting. If you did want to add even more chocolate and it got too thick you could thin it out with milk. Also remember to beat it at a high speed until you get the texture you want, after the consistency it right. If dramatically improves the texture.

Happy baking!

I managed to pick my son up a little early and we picked up some gluten free Bellagios pizza. We took it to his grandma's house for dinner and so that she could see him in his costume. We went trick-or-treating in her neighborhood and then we drove to the Reed College neighborhood for more. There were lots of kids and many of the houses were giving out candy. It was great and he got tons of candy. Most of his candy was also gluten free. I was surprised. Although he did end up getting some crackers and he was sure they were not his because he does not eat gluten. Then he wanted to know how they got into his basket.

We bring our own food, just to be safe. I like to cook my own anyway, so that we can have leftovers. Here are some recipes that I love:

Sweet potato souffle

Open Original Shared Link

Scalloped Yukon gold and sweet potatoes

Open Original Shared Link

Raspberry & white chocolate cheesecake (I use Kinnikinnick graham crackers crumbs, coca powder and sugar for the crust.)

Open Original Shared Link

I also brine my turkeys. It makes a fabulous turkey!!!

I brine the turkey overnight, then I cook it upside down for for about half the time then flip it. (Gravity forces the juices downward toward the breast.)

1/2 gallon apple cider

2-32 oz containers chicken broth

1 cup Kosher salt

fresh garlic, rosemary, sage, thyme, and savory.

I love this recipe. I use it everytime I make frosting. You should be able to substite the butter with shotening or df spread. You could also use any kind of milk as a replacement.

SERVES 24 , 2 cups

Ingredients

1/2 cup butter, softened (you can use margarine but the flavor will not be the same)

2 2/3 cups confectioners' sugar

1/3 cup half-and-half cream or milk (can use unwhipped whipping cream in place of half and half)

1 1/2 teaspoons vanilla

CHOOSE ONE OF THE FOLLOWING

1/3 cup unsweetened cocoa powder, sifted (for light)

1/2 cup unsweetened cocoa powder, sifted (for medium)

3/4 cup unsweetened cocoa powder, sifted (for dark rich)

Directions

1. Cream the butter in a small bowl.

2. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.

3. Beat with an electric mixer, until the desired texture is achieved.

4. **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

Last time I contacted Branchs, they would not claim any of their products are gluten free.

Can I ask a question here: I had fairly high/positive results for gluten intolerance through Enterolab, and those results also showed gluten induced small intestinal malabsorption (at the moderate level).

My question is: Because I have this malabsorption, does this equate to having villi damage (which might mean Celiac)?

You absorb nutrients using your intestinal villi. Malabsorption in implies villi damage, as related to celiac. And yes, you would have to do a gluten challenge to get the celiac panel. I hope this helps.