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Karen B.

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Everything posted by Karen B.

  1. Karen B.
    It's not out of the oven yet, but I'm very glad I dropped the rack down a bit. I didn't expect it to rise so high! It still amazes me to turn out such a big loaf (about 7 inches tall in the oven) from my dinky little loaf pan (about 3 inches tall). I tell them at my office that baking is essentially a chemistry experiment. The challenge is to have...
  2. Karen B.
    Only potential issue I can add that hasn't been covered already is prescription drugs and OTC supplements. You might want to re-check them. I had my first ever case of DH after getting a supplement from GNC that wasn't gluten-free and it took them a few days to admit it.
  3. Karen B.
    I'm making Bob's Red Mill gluten-free Bread mix for the first time today and it calls for one egg plus egg whites to equal 3/4 cup. Then it calls for 1/4 cup oil or melted butter. There were four egg yolks left over and I couldn't help wondering why not skip the oil, add 5 whole eggs and call it good. I hate wasting eggs yolks and I buy the kind that...
  4. Karen B.
    For you it's BLT, for me I was dying for bologna on white bread with Miracle Whip. Gluten Free Pantry Favorite Sandwich Bread is the closest thing to plain old white bread I've found in a Mix. Pamela's Wheat Free Bread Mix was good all week not refrigerated and not toasted (unusual for a gluten-free bread) GFP French Bread Mix makes a great crusty...
  5. Karen B.
    You have the opposite problem that I have -- I make gluten-free baked goods and give 3/4 of them away because they go bad before I can eat them. Not a problem with a tenn boy in the house! I've made good buns from the GFP Favorite Sandwich Bread Mix using 4 inch springform pans. If they come out too tall for buns, I take slices of bread from the middle...
  6. Karen B.
    I intend to try this chocolate cake recipe because it sounds really yummy. But, I have to mention that Namaste cake mixes make an 8-1/2 by 11 cake pan, 2 layer cake or 24 cupcakes and the Whole Foods in my area sells them for around $5.99. Their Spice Cake is terriffic, their chocolate cake is really good too. Their Vanilla cake has specks in it because...
  7. Karen B.
    Dipping the crust reminds me of one of the food fads I started at work soon after diagnosis -- Pizza Tacos. I needed an easy-to-fix lunch that was gluten-free so I started bringing corn tortillas, mozzarella cheese and pepperoni to build the tacos, then microwave them and dip them in pizza sauce. At first a couple of people laughed at the idea of Italian...
  8. Karen B.
    It looks cute. Are you going to make it red on B-day? Or stick with yellow?
  9. Karen B.
    Raechel, a gastro doc told me that the enzyme that helps you digest diary is manufactured at the tip of the villi that are damaged, so most Celiacs have a problem with dairy at first until they heal up. Some people are dairy intolerant and no matter how long they are on a gluten free diet, they still won't be able to eat dairy comfortably. I was lucky,...
  10. Karen B.
    If you want to try something different sometime, try putting your cornbread batter into your waffle iron. I like to add cheese corn and jalapenos to the cornbread batter for more flavor. Only try this if you can remove the plates and wash them. But the great thing about cooking your cornbread in the waffle iron is you can heat it up in your toaster later...
  11. Karen B.
    My favorite pizza crusts are 1- Regular Chebe dough made with Parmesan rolled out thin and baked before adding toppings. The extra cheese in the crust really adds to the pizza and the crust has enough strength to be eaten by picking it up instead of using a fork. When I have time, this is my favorite. I like to divide the dough in fourths and press...
  12. Karen B.
    These are some of the shelf stable gluten-free foods I keep on hand for evacuation (or shelter in place) For immediate need: Lots of packages of Nut Thins crackers (plain flavors like Almond or Pecan) peanut butter Underwood Deviled Ham (Open Original Shared Link) Sardines (only if everyone likes them because they are VERY fishy smelling) Hormel...
  13. Karen B.
    Definitely Tinkyada, my co-workers can't tell the difference. The corn pasta fell apart on me and it tasted more like an enchilada cassarole than Italian. DeBoles came out gummy for me but judging by a previous comment, maybe I didn't give it enough water. I like the taste of the Ancient Harvest Quinoa pasta but I'd never mistake it for regular pasta....
  14. Karen B.
    I can relate! I think I lived on Tasty Bites and Dinty Moore for lunch for the first 6 months. At work, they joke that if we have to shelter in place, go to my office for meals. But I started keeping a few items as backups in a file drawer for those times when lunch falls through or I work late and need to eat something. Everyone else can order out pizza...
  15. Karen B.
    If OJ is too acidic, you might want to try something I've gotten hooked on -- OJ & sparkling water. It makes a great drink and it's much healthier than sodas.
  16. Karen B.
    ---- I REALLY SHOULDN'T COMPUTE BEFORE COFFEE. SORRY FOR THE REDUNDANT POST BELOW. I HADN'T READ THE REST OF THE CONVERSATION. ---- Our local Celiac group sent out a warning last June about the enhanced juices. Below are the responses they received from Tropicana: TROPICANA PRODUCTS. Thank you for contacting us about a Tropicana Product. We do...
  17. Karen B.
    Aside from the obvious fresh fruits, vegatables and meats that I knew were gluten-free, I always used to take along my Hormel list so I could purchase convenience items that I knew were safe. Open Original Shared Link Now, I pretty much know what to look for but I always buy turkey sausage, Benecol (butter substitute), Eggland Best eggs (because they...
  18. Karen B.
    As far as what restaurants are good in the area, why not go to a local Celiac meeting and ask those Celiacs that have been eating out where their favorite place to eat might be? Open Original Shared Link My record on gluten exposures has been very good after the first year. It took me awhile to feel comfortable with being as picky as I have to be and...
  19. Karen B.
    Can't help you on the Dunkin Donuts but suffer no more for lack of pasta -- get some Tinkyada pasta by mail order or at Whole Foods, Wild Oats or whatever you may have near you. It's gluten free and the taste and texture are the same. It's fooled my non-Celiac friends. Open Original Shared Link That's the easiest itch to scratch!
  20. Karen B.
    I'd have to agree with you. I've had great success with eating out at restaurants so long as I do my prep work, call ahead, talk to the chef or manager and let my server know the critical issues. And the places that get it right -- I treat like gold!!! (i.e. be really nice and leave a good tip) then when you go back, they remember you and look out for...
  21. Karen B.
    I got sick from their corn tortillas. I didn't know back then how sensitive cross contamination could be and I'm sure they probably grilled them in the same place as the flour tortillas.
  22. Karen B.
    They didn't used to list it, the waiter that told me said it was a "trade secret". But this was when I was first diagnosed. I've left them alone since then. I think the McDonalds french fries lawsuit may have gotten their attention about keeping secrets where food contents are concerned.
  23. Karen B.
    I have found gluten in bargin mayo, check the ingredients. And as Momma Goose mentioned, is the mayo from your pre-Celiac days? Or does someone else use it with regular gluten containing bread? It seems impossible that one bread crumb can make us ill but it really can be that sensitive. You may need to replace your condiments or if you are sharing a kitchen...
  24. Karen B.
    Arrrggghhh! Don't remind me. I have a gluten-free sub for Shiner Bock but not for Corona! :-)
  25. Karen B.
    Don't know where your location is but the most delicious gluten-free bread I've ever tasted was at Keili's in Seattle WA (now called DaVincci's Cafe). Open Original Shared Link We went there on vacation and the whole place is gluten-free. They had great pizza, sandwiches, scones, etc.
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