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JNBunnie1

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Everything posted by JNBunnie1

  1. JNBunnie1
    I think that's a good idea Centa. We have gluten so infrequently on our dishes that we just wash and toss the sponge, or I'll wash anything glutened with paper towel really good first and save the sponge. But the basic consensus is that dishes are safe as long as they don't have scratches.
  2. JNBunnie1
    1. I ate Tinkyada pasta with meat sauce for two meals of the day the first three months gluten-free. No matter how tired you are and how much you don't want to cook, there's an easy standby for you that IS gluten-free. If you're really busy, just get some gluten free deli meat and a package of cheese and roll it up and dip in mustard or whatever you like...
  3. JNBunnie1
    I saw on a Tv show the other day where they pureed spinach and cauliflower and stuff and put it in normal foods where the color wouldnt show, like cauliflower and carrots in mac&cheese and spinach and kale in brownies. They got the idea from some lady calls herself the 'sneaky chef'. I think she's got a book.
  4. JNBunnie1
    Joss, I've read that gluten is literally addictive from people here on the board. It might be the cross-contamination stuff was keeping your system addicted?
  5. JNBunnie1

    ARCHIVED Diagnosed Myself

    JNBunnie1 replied to Nanjkay's topic in Doctors

    You might try finding some fermented veggies, but you may have trouble digesting those too. I would cook all your veggies and any fruits that give you trouble for now, and if your chicken soup is helping keep it up. Oh, I read here that Swanson broth isn't safe, try Pacific. And a vitamin B supplement, a lot of people advocate a sublingual B12 so that you...
  6. JNBunnie1
    I have not, but I would hazard a guess that maybe you could rinse it and then toast it, and then grind it?
  7. JNBunnie1
    HAHAHAHHAHAHAHAHAHAH!!
  8. JNBunnie1
    Cookie dough, if this helps at all, look at it this way. Every tiny little speck of gluten you've ingested your entire life already HAS damaged you, just as much as the stuff on the cheese you were talking about. Think of your intestines as a barren wasteland of broken machinery and haggard workers that's barely functioning to keep you alive, but once you...
  9. JNBunnie1
    First, thank you for your vociferous defense of me Fiddle-Faddle, but I actually wasn't the original poster, I was merely a passerby. Second, I did not call for anyone to be removed from the board, neither did I call for an apology. I merely stated that I considered something abusive. I said that because (DestinyLeah's) post was so clearly misunderstanding...
  10. JNBunnie1
    Did you even read the original post? I'll leave it to the board moderators to decide if this qualifies as abusive or not, but I think it was.
  11. JNBunnie1
    My favorite story is when I was eating at Ruby Tuesday's and I wanted to know if the artichoke dip (or whatever dip) was safe, and the poor waiter didn't know for sure, so he cut the ingredients off the box and brought it out to me at the table!
  12. JNBunnie1
    I recommend the Enjoy Life chocolate chips for everyone, they're fabulous and they have only cocoa powder and cocoa butter in them, that's it, no soy! Enjoy Life makes food free from the top eight alergens, dairy soy gluten blah blah I forgt the rest, oh, nuts too.
  13. JNBunnie1
    Just from my own experience dating- laser tag is a fabulous first date! We've been together for a year, just had our anniversary! Plus, coffee is naturally gluten free, so is every outdoor activity on the planet (unless you're at a chili cookoff). Once she already likes you after all the fun, she won't care about your freaky food habits. I say this from the...
  14. JNBunnie1
    I would suggest to them that they frequent this website, and that they get in touch with their local celiac support chapter, if there is one in their area.
  15. JNBunnie1
    Looky what I found on Miss Roben's website: Ice Cream Cones Source: Jennifer Rochester (from Internet, minor modifications by Miss Roben's) large egg (OR 1 heaping Tbsp baking powder, 1 1/2 Tbsp oil, & 1 1/2 Tbsp water) 1/4 cup sugar or Ultimate Sweetener 2 Tbsp oil dash of salt 1/4 cup water 1 tsp vanilla 1/4 cup cornstarch...
  16. JNBunnie1
    Hahahahaha! Fortunately, my parents taught me that ice cream is NEVER boring! Especially when you make chocolate chip cake from GFP and make strawberry compote and put vanilla ice cream on top... Now that's some nice birthday sundae!!!!! Had that back in April on my b-day. I wouldn't mind an ice cream cone, but I'd rather have mine on a hot brownie.... mmmmm...
  17. JNBunnie1
    WOW! Cookies last a whole week in your house? You can have my boyfriend come over, he'll take care of that for ya!
  18. JNBunnie1
    BAking gluten free is generally healthier for you, although has more calories. As far as I know, adding gluten to gluten-free flours doesn't have much effect, but none of us would know becuase we don't use gluten, although there may be a baker on here with gluteny families. Just remember to keep your gluten pans and gluten free pans and (utensils) separate...
  19. JNBunnie1
    My tongue does that ridgey circles tender thing too, it always crops up when I eat slices of apple with peanut butter. I think I'm allergic to that combination of foods? It doesn't happen with just apples or peanut butter, only together, and not every time I eat it either, but that is the only time it happens.
  20. JNBunnie1
    Trail mix with nuts and dried fruit, and I'd make a crapload of chicken and pasta salads, because they don't need heating. Can you have dairy? Bring a big thing of plain yogurt with applesauce or frozen cherries mixed in.
  21. JNBunnie1
    You know, the way you keep getting more and more reactions to foods that were 'ok' before sounds like you have leaky gut syndrome to me, I'd google that. Course, I'm no expert, you could have a parasite or something.
  22. JNBunnie1
    Try sorghum.
  23. JNBunnie1
    BArb, if you don't want to go out and get a mix, here's a recipe i made a while ago that SO YUMMY! It's on the homepage of this site, you scroll down and click on the "gluten free recipes" link. For the gluten-free flour I'm pretty sure I just used white rice flour. This doesn't really rise much...... Much more like a brownie than anything, but soooooo good...
  24. JNBunnie1

    ARCHIVED New Here

    JNBunnie1 replied to Joss's topic in Coping with Celiac Disease

    I agree with revenwoodglass, Joss, the most accurate way of testing someone is to see if they feel better gluten-free. You got sick when you had it again, that has been enough for me, I'm not officially diagnosed.
  25. JNBunnie1
    Yes, apparently I'm "special". Yeah, my brother in law still makes fun of me. It's starting to wear on my nerves.......
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