Jump to content

Karen B.

Advanced Members
 View Profile  See their activity

  • Posts

    573

  • Joined

  • Last visited

  • Days Won

    1

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by Karen B.

  1. Karen B.
    It looks like you need a creamy something, a crunchy something and a fudgy something layered and covered with Cool Whip. Personally, I think some nuts would be good in there too (but I like nuts). Maybe make a recipe of brownies in a jelly roll pan so it comes out thin and crispy? Or bake some gluten-free chocolate cookies? Or crunch up some Heath Bars...
  2. Karen B.

    ARCHIVED Bread

    Karen B. replied to BridgetteB's topic in Coping with Celiac Disease

    My biggest incentive to never cheat is to avoid developing any other immune system problems. https://www.celiac.com/st_sresults.html?p_keyword=related If there is something you are missing, post it here. Chances are someone will have a good suggestion for a substitution. At first, I had to keep telling myself it's like a light switch, on or off, gluten...
  3. Karen B.
    Sun-dried tomato garlic bread (makes stellar grilled cheese sandwiches). Look at the nutritional content though. A lot of their items are sky high in saturated fats.
  4. Karen B.
    Maybe this will help? Open Original Shared Link Is it possible you didn't measure enough oil or water into the GFP Favorite bread mix? I could tell the first time I made it that it wouldn't be very forgiving about the measurements. I think it was Beth Hillson (GFP founder) that told our Celiac group that rice flour is very thirsty but takes a while...
  5. Karen B.
    If you have a favorite food that you're looking for a gluten-free replacement, post it here. This is a great place to find out stuff like that. It seems overwhelming at first but it gets easier. What made it easier for me was finding gluten-free food lists on my favorite fast food places and the Hormel gluten-free list convinced me I didn't have to go...
  6. Karen B.
    There is one trick to making chebe not go gummy. It has to breathe. I leave it wrapped in a tea towel sitting in my colander overnight (at least 12 hrs) before I put in an airtight container. The big difference is you have to work to keep rice flour from drying out but Chebe has to have some time to release the moisture. If you put baking powder...
  7. Karen B.
    That's curious...I make the GFP Favorite Sandwich bread and it's chewy and flexible, not crumbly at all. I admit it doesn't have a chance to go stale, I split most of my baking 3-4 ways amoung other Celiacs around me. But it was such a good bread dough that I used it for yeast rolls at Christmas dinner and it makes good burger buns. I wonder if that's...
  8. Karen B.
    Unless you run into one that's also wearing a mask. :-)
  9. Karen B.
    I put a paper plate on top of my food in the microwave because our group kitchen at work has pigs in it that overcook their non-gluten-free food and it pops all over the microwave. I refuse to be their maid and clean up after them so I protect my food from incoming gluten.
  10. Karen B.
    My favorite pre-diagnosis beer was Shiner Bock and Redbridge tastes very similar. The cost was about the same. Hubby pointed out the other day that we can try a Welsh Rarebit again!!! I think it's go good with the Bob's Multigrain bread. Anyone tried making beer bread yet?
  11. Karen B.
    I think you owe the GI doc a call and let him know the extreme reaction your child is having to the reintroduction of gluten. Given his reaction, surely the doc would not want you to continue the challenge. It would be like challenging someone with a peanut allergy to see if they really need an Epi-Pen. Frequently docs do not give you warnings ahead...
  12. Karen B.
    I'd swear I've seen something similar to the melamine lunch kit at our local Asian market. I'll have to go browsing.
  13. Karen B.
    Creative way to get kids to eat their lunch and some good lunch ides for grown-ups in there too. I have one question though. The containers that did hold bubbles, shampoo and so forth may not be food grade plastics -- have you had any problems with flavor cross over? You can get similar container at hiking supply stores made from Nalgene (food safe,...
  14. Karen B.
    I just had a dental checkup and they were amazed at how clean my teeth and gums were. I've always been picky about flossing and such -- I haven't changed anything or increased anything. Maybe if you are eating a diet that eliminates a major sticky substance, less stuff sticks to your teeth. One more good thing about a gluten-free diet?
  15. Karen B.
    Just out of curosity, what are their ages and did you try it with anything or just plain bread? Even toasted with a little butter and honey can make a difference. Also, you might want to try it again later with something else like a PBJ. Sometimes they won't even look at a food that they'll scarf right down later. When I used to babysit, I could get...
  16. Karen B.
    I haven't tried either yet, it's on my wish list for the next mail order. But in the discussion, the cinnamon crackers had two comments (IIRC) one said it was pretty good and the other said it was like corn tortillas with cinnamon & sugar. But I was impressed with the fiber and calorie info.
  17. Karen B.
    AMEN!!! Or let the first sentence and every third one after that be "AND NO CORNBREAD" Even then, I trust their chicken (only if I'm watching) but I don't trust their sides. After they slapped the cornbread on my plate, in spite of telling them I couldn't have it, I told them I now needed a new plate with new sides. So they scrapped the sides off of...
  18. Karen B.
    We were discussing these the other day. 5 grams of fiber per serving... Cinnamon Crackers- kosher-parve Light crispy crunch! A deliciously sweet and crunchy way to snack that will WOW you with every light and crispy crunch! Open Original Shared Link
  19. Karen B.
    Have any of you found that going gluten-free is like learning to drive? At first you worry about everything and gradually you exhaust your worry muscles and learn to relax about a lot of it? Especially now that labeling is better. Relaxed doesn't equal careless but as you get to know more about what to worry about, you also learn more about what not...
  20. Karen B.
    What's your wok made of? If it's cast iron, reseasoning it is not that bad. If cast aluminum, I think a good scrubbing should work. I have a wok but I generally stir fry in my stainless steel skillet. Not traditional but it works.
  21. Karen B.
    I thought Butterfinger is gluten-free?
  22. Karen B.
    Basically, the corn adds a sweet cruncy note to complement the creamy taste of the black beans and the zip of the salsa. I'd try substituting minced jicama, shredded carrots, maybe even diced apple. It may not be textbook Mexican, but neither is pineapple salsa and I though that was pretty good.
  23. Karen B.
    What is the best yellow cake mix? I tried the GFP mix and I was really disappointed in how dry and grainy it was. I guess I'm spoiled to the Namaste cake mixes.
  24. Karen B.
    I did that with the GFP Favorite Sandwich Bread Mix for Christmas dinner and it turned out really good. I've made burger buns out of the French bread mix and that worked out well.
  25. Karen B.
    I was an asyptomatic Celiac prior to diagnosis and my doc had given me Prevacid for the previous 5 years for a sour stomach. What finally triggered the Celaic diagnosis was that I became very deficient in iron and B vitamins to the point that they thought I might have colon cancer. By the time they diagnosed Celiac, it was the good news. :-) Since going...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.