modiddly16

How do you cook them? Any differently than the package directions? We didn't put the whole tablespoon and a half of salt into the cooking water, as that seems excessive. Perhaps that was a factor. Maybe East coast water vs West coast water. Anyway, thanks for your reply, and I'm glad the product works for you!

Yea I just cook them per the package with some salt, not the amount on the package though, just enough to get it to boil like you would anytime you're cooking!

I actually love these and haven't had any of the complaints that you have here. I think Conte's products are definitely worth trying. To each his own I reckon!

I've been a Celiac for over 6 years, I've been dating my current boyfriend for about a year of that. Him and my last 2 boyfriends have never given me anything but complete support. Has it been difficult at some times? Absolutely. But if a person cares about you and is a large part of your life, they shouldn't have any problems accepting and supporting you for who you are. Celiac Disease is a part of who we are. I don't expect my boyfriend to always eat my diet and never eat anything with gluten and I make sure he knows that when he eats that, even if I'm around, that it doesn't bother me and for him not to feel badly. In all actuality, my boyfriend loves that I'm a celiac because it's made me a good cook!! If someone isn't going to show you love, compassion and support...do you really want them in your life? It's a life altering disease...but you can tolerate it with minimum life interruptions once you get a handle on it.

Dear God woman! You say Captain Crunch is gluten free? Which flavor/which version of Captain Crunch? Crunch Berries? Peanut Butter? Captain Crunch Plain? Please respond ASAP!

msb

Msbookie@netzero.net

Please notice how old this thread is.....they're not confirmed gluten free and to the best of my knowledge...never were!

It's weird...on that Gluten Free facts website, they list the cadbury creme eggs as gluten free. There are so many different comments about these, if they are or if they aren't...I just avoid them because I don't know anymore!

You sound like me last year!! A lot of the weddings, my friends knew about my situation and they came to me about what I could or couldn't eat. In some cases, if I was familiar with the caterer or venue, I wouldn't eat and tell them to not worry about it but I found that in most cases, the caterer and the bride/groom were completely willing to work with me. Chances are, if you're invited to their wedding...they care enough about you to make sure you have something to eat. If you're a guest of someone at a wedding...I typically, politely, told them not to get something for me and hid food in my car

I'm almost 7 years gluten free and I react very strongly to oats...whether its one oatmeal cookie or an entire bowl of oats. I'm not really that sensitive anymore either (to cross contamination and things). I've given it several test runs to rule out coincidences and just figured its not worth it any more!

I've never avoided products that I don't consume that have gluten in them. I can honestly say that I've never been glutened by my shampoo or hand soaps, but it is your choice. Many people choose to take more precautions than others!

where exactly is this place in Maryland?

Sad news.......Gluten Free Source in Dillsburg, PA is closing their doors in March after 4 years I'll really miss their store when I travel home to visit my family.

Sad news.......Gluten Free Source in Dillsburg, PA is closing their doors in March after 4 years I'll really miss their store when I travel home to visit my family.

to the best of my knowledge all M&M's are gluten free except the crispy ones!

Smirnoff is a gluten free vodka,with exception of the malt drinks. It's actually derived from corn. In reality, ALL distilling alcohol is gluten-free unless gluten is added after the distilling. Distliing takes out the harmful proteins. I know several extremely sensitive people who drink wheat- or rye-based liquors

I believe I've posted about Pizza Sorrento as well. I second the recommendation!

wow I eat Utz and Van's waffles all the time and have never had any issues! I get really sick off of Crystal Light though, but I don't think that has anything to do with a gluten issue. Might be the appertain?

Not all Whole Foods are going to have these. Sweet Sin is a bakery in Baltimore, MD...they only ship a certain distance from their main bakery. But if you can get them at your Whole Foods....they're fabulous!

are there still Oats in these?

It always concerns me when you go to a restaurant and they tell you they can make something with "real eggs".......I mean, what were you putting in there before?!

IHOP is a no-go for me. I don't usually avoid places that may have cross contamination but IHOP doesn't seem like they have any clue about what we suffer from, nor do they seem to be trying. I think we're just better off having breakfast at our own house!

I don't know why the newspaper hasn't had an article...I know it just happened last week, but I'm interested to find out more about it myself. I've been waiting to hear more but haven't, so I posted it on here to see if anyone knew anything about it

Taken from the Gluten Free Girl and the Chef: Open Original Shared Link

luten-Free Cinnamon Rolls

You'll see that I have given the flour measurements here in ounces. I bake by weight, with a trusty scale, spooning out flours to exactly four ounces. It makes baking more precise, which is vital to gluten-free baking. It also, however, makes it liberating. Once you figure out the ratios, you don't need someone else's recipes. You can make it up on the spot.

That's my hope, that enough of you start baking by weight that you won't even need to look at my recipes. We can just have conversations instead.

I know that some of you will ask about substitutions. I don't know. If you can't eat almonds, or have an allergy to corn, or have just run out of potato starch, you can substitute other flours, if you use the same weight as the original. I've used brown rice flour, sorghum, teff, and arrowroot powder successfully here too. The ratio is what really matters. Now, personally, I probably wouldn't use any of the bean flours in cinnamon rolls, or mesquite, or anything that smacks of healthy eating. It's a cinnamon roll. Let it be starchy and doughy for one day.

(I've put the flours into cups, which I measured after I baked these. Keep in mind that how you measure a cup may be different than how I do it here.)

These cinnamon rolls can be dairy-free, as well as gluten-free. In fact, the rolls you see here were made with goat's milk powder, so if you need to avoid cow's milk, this is your recipe. You could substitute soy milk powder or rice milk powder, if you can find it.

Other than that, I really don't know. I'm pretty darned happy with these cinnamon rolls. They're gluten-free. That's how I need to eat. If there are ingredients here you can't eat, then it's your turn to adapt this recipe and make these the best cinnamon rolls for your kitchen.

1 1/2 cups water

3 tablespoons sugar

2 1/2 teaspoons active-dry yeast

4 ounces almond flour (1 1/4 cup)

4 ounces corn flour (3/4 cup)

4 ounces sweet rice flour (3/4 cup)

4 ounces potato starch (2/3 cup)

4 ounces tapioca flour (1 cup)

1 tablespoon xanthan gum

1 1/2 teaspoon fine sea salt

1/4 cup brown sugar

1/2 cup milk powder (we used goat milk powder in this batch)

2 large eggs, at room temperature

Filling for Cinnamon Rolls

4 ounces unsalted butter (1 stick or 8 tablespoons)

2/3 cup brown sugar

4 teaspoons cinnamon

3 tablespoons agave nectar (or maple syrup)

1/2 cup golden raisins

1/2 cup walnuts

Cream Cheese Frosting

4 tablespoons unsalted butter, softened

4 tabelspoons cream cheese, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

Activating the yeast. Bring 1 cup of the water to 115

Have you thought of ordering it online?? That's what I did and honestly it wasn't THAT bad compared to what I normally pay to buy gluten free things!

It's just concerning because it was a legitimate business. This guy was out in the community and pretty well-known. It can't even be considered a prank. His website is still up and running too.....I'd love to know if he's had any response to these accusations!

I saw this article posted on a new blog I follow. The story is about a company in Raleigh, NC who claimed to have gluten free bread but was really giving normal bread and pawning it off as gluten-free. I can't imagine how someone could do this, if this story is true. I was wondering if anyone had any insight or knows more about this story!

Open Original Shared Link

Define safe.........

Are we talking gluten free safe? or safe in general. Because while I agree, I've never heard of movie popcorn not being gluten free...I have seen some movie popcorn sit in its container for long periods of time and that butter, is pure evil.......heavenly...but evil

As much as I agree with you that Amy's makes us all sad.......they're not really liars. Their products technically are gluten free, so they can be listed as such. But the cross contamination seemingly gets all of us sick, even those that aren't that sensitive. I've been gluten free for 6 years and Amy's has always made me sick...so I gave up on them. You'd think they'd make changes because I know that this has been a huge complaint for as long as I've been gluten free!

I'm sorry you got sick........we've all gone through the learning curve before we find what works best for us. I know its frustrating because we all want a quick meal, but sometimes its better to just put the time in ourselves and cook!

Although...if Pillsbury would go ahead and make some of those crescent rolls gluten free, that would be the best thing in the world!!

Hope you feel better!!