little-c

Yes, your introduction is catchy. Thanks for raising awareness. If we all do our bit, gluten-free will not be a foreign language anymore. Good luck with your presentation!

Thank you for that very detailed report.

Do you mean bd's Monolian grill? The one with the allergy free zone?

Yes, sorry I wasn't more specific. Just wondering how it worked and if anyone had a good/bad experience there. I've never been.

first of all, i love your pic little_c Thanks!

i would also enjoy eating somewhere that is allergy friendly. i was so excited when the pizza chain around here started carrying a gluten-free rice crust pizza, and they seemed knowledgable on CC issues. but, when i found out i couldn't eat dairy...had to cross that off my list. so, someplace that can deal w/ multiple intolerances would be great, i don't care what kind of food - i would eat it!

Thanks for answering my question. All of your wishes are also on my wish list. I'm lucky to live in Milwaukee which does, in fact, have an all-gluten-free grocery store. I would LOVE to have a coffee shop. I think if I were to start my own business, I'd have to do something that had appeal to the non gluten-free world to be able to have a larger customer base. You know a butcher shop could be totally gluten-free and the rest of the world wouldn't even realize it. I think sometimes when something is labelled gluten-free (even though we love it and know it tastes good) those that are not gluten intolerant think the food will taste bad and won't even be willing to try it.

I have a question for you...

What type of gluten-free related business would you like to see start up in your neighborhood / hometown?

little_c

I've just purchased my first bag of Featherlight Blend flour. I looked at the ingredients and there's seemingly no binder in it such as guar gum or xanthan gum.

My question is, do you substitute featherlight one for one with wheat flour in a recipe? Is that all I need to do? Do I need to add xanthan gum, too? If so, how much?

I'm trying to convert a traditional christmas cookie recipe.

Thanks for your help.

little_c

I have to agree that this diet forces you to be creative. There really is a lot of good, tasty food out there that's gluten-free. Unfortunately, some things cannot be re-created. There's gluten in everything for a reason! I'm 8 months into this and I've learned that my tastes have changed. I still have days when I feel deprived, but have a whole new list of favorite foods to enjoy.

Please forward your plan to me at ktank@wi.rr.com

thank you,

little_c

It usually takes at least two days fo rme to react, as far as I can tell, and itlasts from 2 weeks to a month depending on how much gluten I got.

I'm so sorry. That's an incredible amount of time. It's too bad those who see gluten-free as a 'diet choice' don't realize how serious this is.

I'm curious because I've been thinking about trying dairy free for a while but I'm afraid to. What do you use as a calcium supplement if you're not eating dairy? I'm afraid of osteoporosis.

Thanks.

My reaction usually starts about 2 hours after eating offensive foods. The effects usually last 24 - 48 hours. I've spent whole weekends recovering from a Friday night glutening. Yuk.

Hello All,

There is a group in Chicago... its called the MetroCeliacs... We try to meet once a month with a cooking class, a potluck or easy meals, a speaker... and more... and then we also plan a Supper Club outing at Chicago restaurants once a month.

I am one of the two founders of the group. It has been a busy summer for myself as well as the other founder Jen. We are looking to have an event-filled Fall... Feel free to join us.

If you would like to see more about our group, check out our blog

Open Original Shared Link

And if you are interested in knowing more and getting on our evite list, please email Tanya and Jen at

MetroCeliacs@yahoo.com.

Hope you find some one near you! Have a great day!

Tanya

MetroCeliacs

Chicago

Hello there:

I'm from Milwaukee and get to Chicago occasionally. I will watch your website for restaurant reviews before my next trip. I was there last month and ate at Jack's American Blend on Halstad. I called ahead to discuss their gluten-free options and Connie (co-owner) was so helpful. The meal was perfect and delicious. Everyone, including the wait staff, was extremely accommodating. Your group should consider going there on an outing. It's a fun and celiac-friendly place with great food and an extensive martini menu.

I highly recommend it.

little_c

Hello All,

There is a group in Chicago... its called the MetroCeliacs... We try to meet once a month with a cooking class, a potluck or easy meals, a speaker... and more... and then we also plan a Supper Club outing at Chicago restaurants once a month.

I am one of the two founders of the group. It has been a busy summer for myself as well as the other founder Jen. We are looking to have an event-filled Fall... Feel free to join us.

If you would like to see more about our group, check out our blog

Open Original Shared Link

And if you are interested in knowing more and getting on our evite list, please email Tanya and Jen at

MetroCeliacs@yahoo.com.

Hope you find some one near you! Have a great day!

Tanya

MetroCeliacs

Chicago

I have a pizelle maker, which is like a waffle iron, but a makes thin, lacey, round product.

These make terrific cones if you roll these around a cone shape while they are still warm. They crisp up in just a minute and then you can go on to the next one. When using for ice cream though I always dip the tips in melted chocolate and let set before filling (so they don't leak when ice cream starts to melt)

Another way I use them is to place them in a custard cup while warm and the edges gather up in a ruffle. When they are cool you can remove them and serve ice cream or fruit or pudding in them. They look like a cute little basket.

I use this kind of shell for cannoli too because to me its easier than deep frying each one.

Katydid: Since summer arrived (my first since diagnosis) I've been craving an ice cream cone! I never thought of using a pizelle maker. Can you list the recipe you use? I have a friend who makes pizelles and just might make me some cones if I give her your recipe. Thanks.

Thanks everybody. They all sound yummy.

Hello:

I'm assuming that many of you eat green/fresh salads on a regular basis. I've discovered that they can be really filling and satisfying if I vary them from day to day and make them with LOTS of ingredients. I'm hoping you will take a minute to give me (us) your recipe to add to my collection. Here's my latest mix:

baby romaine lettuce mixture

iceberg lettuce

spinach leaves

raw sunflower seeds

raw pumpkin seeds

walnut halves

mandarin oranges

diced red bell pepper

apple slices

dried cranberries

sliced grape tomatoes

raw carrot slices

shredded cheese, any type (Sargento is gluten-free)

Sometimes I cut up leftover chicken to top it off.

I use Kraft organic raspberry viniagrette dressing.

The result is a mixture of savory and sweet! Yum.

Enjoy

I'll respond to my own post with the answer I got from Kemps in case anyone else has the same question:

"All Kemps products are gluten-free unless they contain a bakery item (things like cookies, cake, brownies, Graham crackers and pie pieces.) The modified food starch in all Kemps products is cornstarch. The only exception is Kemps frozen yogurt, in which the modified food starch is tapioca, which is also gluten-free."

So, I'm not sure what made me sick. I hate not knowing!

I'm newly diagnosed also. I did have a positive biopsy, so no question with me. My next step was to see a dietician to get tips on how to follow a gluten free diet. You need to be sure that it's a dietician that knows about celiac.

I also recommend that you read "Celiac Disease: A Hidden Epidemic" by Peter H.R. Green and Rory Jones. Dr. Green is the foremost expert on celiac disease. I just finished reading it. There's an explanation of the disease, the diagnosis process, how to cope, how to read labels, etc, pretty much any angle you can think of. I checked it out from the library.

And, the internet has tons of information. This site in particular has great info and this forum has helped me cope.

You'll need to do an inventory of your kitchen foods and cookware. Out with the old, in with the gluten free. And, you'll need to find sources for gluten free food. This site is a good one, also Whole Foods has bakery if there's one near you. I've also found that there are quite a few mail order bakeries for gluten free stuff if you just search. Hopefully you live in a celiac friendly area. If you don't the internet will be a godsend.

Good luck in adjusting to your new lifestyle. It takes time and patience. The good news is you'll feel much better.

Hez:

I know what you mean. Even if you're at a safe restaurant, it kind of takes the joy out of eating out when you're worried that the food will make you sick. It's such an alien feeling to me, being newly diagnosed. My husband and I used to eat at restaurants a lot. Since I've been DX'd eating out is a tense experience. That's what I hate most about this disease is that it's made food an enemy instead of something to be enjoyed. I know I have an adjustment period and things should get easier. But, really, how can eating in a restaurant get any easier when it's a new experience and staff every time? It makes me angry.

That was hilarious! I haven't laughed that hard in a looooong time! I laughed so hard the dog had to come and make sure I wasn't in trouble!!

Thanks for sharing.

Last night I had Kemp's Fat Free cottage cheese and mandarin oranges. I then settled into my easy chair to read Dr. Green's Celiac Disease book. After about two hours I got D. Shortly after that, coincidentally, I read in the book that fat free products should be examined carefully because they're always suspect. That was news to me.

I'm thinking now that I probably got glutened from the cottage cheese. I threw the lid away, so I couldn't look at the ingredients. There was no ingredient info on the Kemp's website so I sent them an email, but haven't gotten a reply yet.

Does anyone know if this product is gluten free?

Thanks.

My name is an reference to celiac disease. I went through three months of testing for various issues when they ultimately found celiac. At the same time I was also going through repeat mammograms and a breast cancer biopsy (testing for the 'big C'.) Had no clue they would ultimately find celiac, so I coined it 'little c.' So far, no 'big C' in my list of maladies!

I have one word for regular Bud or any other regular beer...POISON.

Re: vodka... vodka's made from many different sources. Potatoes, corn, wheat. I know that the distilling process is supposed to get rid of the gluten, but to be on the safe side I'm sticking with either potato or corn based vodkas from now on. Usually the vodka labels will say what it's made from. As for flavored vodkas, that's another story. Just like anything else, you either have to check the label or contact the manufacturer to find out if the flavoring is gluten-free.