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Karen B.

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Everything posted by Karen B.

  1. Karen B.
    How could I have forgotten about the Tasty Bites Line? If you like curries, they are great for traveling. If you're going to have a fridge on the other end, add mozzarella to their Kashmir Spinach and it makes a great dip! (another one I've had to chase my co-workers away from) Open Original Shared Link
  2. Karen B.
    I know the three we keep on hand are Healthy Chioce Country Vegetable Soup Healthy Chioce Chicken With Rice Soup Healthy Chioce Split Pea & Ham Soup My hubby likes the Healthy Choice Beef & Vegatable which wasn't gluten-free but they changed and now it is. He still checks the label each time. Also, Progresso Lentil Soup is gluten-free...
  3. Karen B.
    I agree with transferring them to a ziploc as soon as you get them home. Their cookies are good but the bags don't seal well. The Mi Del gingersnaps and animal cookies are part of my stash I keep on hand during hurricane season. Katrina made me realize that if I ever had to evacuate, it would be good to have safe food to take along.
  4. Karen B.
    The Mi Del animal cookies are good enough that I had to chase one of my co-workers away from them. She can est the cheaper regular stuff. They also work well for banana pudding cookies.
  5. Karen B.
    When I went on vacation, I took along corn tostada shels (packed in my luggage in a rigid plastic box) and cans of refried beans (check label to make sure it's gluten-free. Also took along Nile Spice cup of soups in black bean flavor, red beans -n- rice flavor, etc. I know the bean flavors were gluten-free, but as always, check in case of changes. Another...
  6. Karen B.
    toothpaste... When I was first diagnosed, Aim toothpaste was the culprit. Who would have thought? Some of the new calcium added orange juice or other OJ that they process into something special can catch you unaware. Casa Ole uses flour in their refried beans (definintely not true Mexican food!) and I've found a bit of flour tortilla in my corn...
  7. Karen B.
    I've used the gluten-free Pantry Favorite Sandwich Bread in 4 inch springform pans to make buns and they turned out really good. The downside is you end up making a bunch of buns at one time and it takes time for yeast bread to rise. I recently tried Fast and Fresh Hamburger Buns and I'm impressed. You mix and make one bun at a time, spoon it into a...
  8. Karen B.
    Chebe bread can be great but one trick I've learned is after baking, wrap it in a flour sack towel (or something else non-terry cloth) and let it sit in your colander for at least 12 hours so it can breath. Otherwise, the tapioca flour can go gummy and chewy. After a day or so, you can transfer it to a ziploc bag. I keep mine in the microwave so the cat...
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