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Everything posted by pcv

  1. I have also found that my tolerance to alcohol is lower. I've been following a gluten free diet for about 3 years now and am finally feeling better (its been a long road, but well worth it). About a year ago, I noticed that even after 1 drink, I felt crummy the next day (almost like a hangover), so I've decided not to consume alcohol at all. When I go out, I order tonic with lime (no gin), or if I'm going to a house party, I bring some mocktails that are available in my grocery store. No one has even noticed. Also, I'm always good to be the designated driver.
  2. I've learned so much from this site. I've been gluten free for about 10 months. Like many, since becoming gluten free, I've also found that I'm having other sensitivities. First it was dairy, so I've been dairy free for about 5 months. I've started having issues again (namely bloating and lower back pain), I'm now becoming soy free as well. I was just wondering about these other intolerances. Do dairy and soy cause damage like gluten, or do they just lead to the discomfort? I also wish to thank all those who post here regularly. I found so much comfort here when I was at my lowest point. I don't think I would be where I am today if not for the support I found at this site. For those who are still struggling, I can tell you from my experience that it does get better, but after 10 months, it is still a journey. Thank you so much everyone!!!!!
  3. Hi Kochac This recipe does make enough for a couple of chickens at least. You can half the recipe, or you can make the entire amount, transfer a little bit into a small container to coat your chicken pieces, and save the rest for another time. I hope this helps.....
  4. Celamix bread mix is available in Canada. It is a mixture of gluten free flours (rice, potato starch, etc.). It is available at our Old Fashioned Foods (health food/supply) stores, but I can also find it in my local super market ( Real Canadian Superstore). I'm sure any gluten free flour mix would work just as well.
  5. I have been gluten free since January 2007. I have found so much information, encouragement and compassion on this site, so I thought I would share my family's favourite chicken recipe. I used to make this before I was gluten free, but I think the gluten free flour makes a crispier coating! If you are missing KFC, this may be close enough that you don't feel so deprived. It's also better for you -- not as much salt and it is baked and not fried. Enjoy! KFC Coating Mix In a ziploc bag, mix 2 cups gluten free flour (I use celamix white bread mix) 2 Tbsp. gluten free baking powder 1 Tbsp salt 1 tsp black pepper 4 Tbsp. paprika 1 tsp garlic powder 1 Tbsp. italian seasoning 1 tsp. ground ginger 1 tsp. sugar Mix together in the bag. Dampen your chicken pieces (cut up chicken, sliced chicken breast for chicken fingers or chicken nuggets) using your favourite method (milk, eggs, water). Coat with the above mixture. In a shallow baking dish (a pyrex lasagna pan works well), coat the bottom with oil. Place your chicken in a single layer and bake at 375 degrees for 40-45 minutes or until done.
  6. Here's another great frosting recipe Duncan Heinz Frosting 1/2 cup margarine 2 3/4 cups icing sugar 1/4 cup regular sugar 1 medium egg 1 tsp vanilla or 2 Tbsp cocoa (for chocolate) Beat all ingredients together. If the batch is larger than you need, the remainder can be stored in the refrigerator for a month. This is my family's favourite frosting now. It works great on the celamix cakes. Enjoy!
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