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About little_c

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    Wisconsin, USA
  1. 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!
  2. Happy birthday and may God bless you today!

  3. Thank you for that very detailed report.
  4. 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.
  5. Anyone have an opinion on Mongolian Grill?
  6. 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.
  7. 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
  8. Business Venture?

    I have a question for you... What type of gluten-free related business would you like to see start up in your neighborhood? little_c
  9. I've been away from blogging and went in to check my entries today. I was surprised to see that my last blog was a year ago when I wrote about my first Thanksgiving after diagnosis. My, how time flies! Since this year's Thanksgiving has just ended, it's a good time to compare the experience a year later. It's been a crazy year of ups and downs in my personal life. Having to adapt to a new lifestyle added to the trauma. However, living with celiac has definitely gotten easier over the last year. Thanksgiving poses special problems for celiacs because so much of the traditional menu has gluten ingredients. This year I felt like a seasoned pro and had no trouble with cooking the meal. I adapted what I could and made myself alternate items where appropriate. I had guests bring those items that I didn't want to deal with (like stuffing.) I didn't lament the loss of traditional foods, as my cravings for them have all but ceased. (I had a few instances over the past year where I accidentally ingested gluten and got very ill. The memory of that is enough to stop any urge to 'cheat' on the diet.) I'm still sometimes making two versions of items (like gravy,) but have now starting creeping gluten-free foods into the mainstream menu. I didn't make a big deal about it, guests aren't the wiser and they loved the food. I've switched to using fresh turkey from the local butcher instead of frozen to avoid any burst gravy packets. I stuff it with onions and herbs. I've replaced certain baking dishes with new ones to avoid cross contamination. And, I use Whole Foods frozen gluten-free pie crusts for my pumpkin pies which are enjoyed by all. (I'd like to add here that I'm thankful to Whole Foods for operating their gluten-free bake house. I don't know what I'd do without it!) Overall, now that I've been gluten-free for more than a year, it just seems more natural to cook a gluten-free Thanksgiving meal and it's becoming second nature. This year I'm even looking forward to doing some Christmas baking. Last year I was too distraught to try. Over this past summer I had success with a few gluten-free baked items and that's given me the courage to try to adapt my favorite cookie recipes to gluten-free. I use Authentic Foods featherlite rice flour blend which has a great flavor and comes out flaky. I'm still not an expert at it (it's taking me some time to figure out the right amount of xanthan gum to use,) but I think I know enough now to give full-blown holiday cookie baking a try. The moral to my story is that learning to be gluten-free takes time. It's a complicated process that poses challenges every day. But, as time goes on, it becomes easier as you find your favorite sources for food and learn new cooking techniques. Even traditional favorites can still be enjoyed with a little creativity and adaptation. This year I'm thankful for my health and for all those businesses that produce gluten-free food!
  10. 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
  11. 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.
  12. Well, it's here. This will be my first holiday season going gluten-free. I took on cooking the thanksgiving dinner for 11 so I could control the gluten. That's really easier in some ways than going somewhere else. My family has been good about accommodating me, but it's hard to trust that someone else's cooking is not cross contaminated. My sister's OK, but my mom does not get it at all! All she keeps saying is 'you can't eat anything anymore.' Well that would be true if I ate like she does. As far as thanksgiving goes, it's really not that bad to modify. I'm using a Food TV recipe from Giada for Turkey w/citrus & herbs de provence. The turkey's stuffed with lemons, oranges, onions & herbs. Sounds like it will be juicy. I was never a big stuffing fan anyway, so I won't really miss it. I was going to make gluten-free stuffing, but decided I'd save myself the trouble. The family's bringing Stovetop so all I have to do is make sure it doesn't touch anything on my plate! They're also bringing green bean casserole for themselves and I'll be making steamed green beans as another alternative. I have a gluten-free pie crust from Whole Foods for the pumpkin pie. I've been making my own pumpkin pie filling for years, and am glad I can still follow that recipe. It's so tasty. There are a couple of other naturally gluten-free veggies and sides on the menu. I'm sure I won't feel deprived. One of the things I'm thankful for this year is that mashed potatoes are naturally gluten-free!! Christmas cookie baking is a tradition that I'm sorry to have to give up. That was one of my favorite things about the holidays. I haven't even tried making any gluten-free bakery yet, and I doubt if I'll try this year. I have my son recruited to mix dough for the regular cookies that I'll bake. I will use them for our open house and my family. I'm the only gluten-free one in my entire extended family. I get sad when I think of all the traditional cookie favorites that I can't eat anymore. I know I can try to adapt them, but I'm just not up for it. So it's like having a first holiday after someone dies. You are sad that it can't be the way it was and miss them. I'm trying to stay positive, but I have my down moments. I'll have to start building new traditions. I wish I could have chosen to change my traditions instead of doing it because I have a disease. Oh well, that's life. The trick is to roll with the punches and adapt to change. Here's to another new stage in learning to live with "little c." Cheers.
  13. 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.
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