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bakingbarb

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Latest Celiac Disease News & Research:

Everything posted by bakingbarb

  1. bakingbarb
    I have only been gluten free since last October, which now that I say that I realize its almost a year! At first I was pretty frustrated and thats pretty normal. There are lots of great books out there. I'm gonna start a new thread just on cookbooks!
  2. bakingbarb
    I just want to add that I have had some very bad experiences with some friends and the people here helped me work through it. BUT I will say about those "friends" I don't consider them friends at all anymore because they refuse to try and they act like I am such a burden because I want to eat somewhere nicer then Jack in the box! It isn't as simple as that...
  3. bakingbarb
    I am with you on this one. I just thought maybe it was too much fiber at one time BUT "it" ended up being something else I ate (probably Wendy's) My daughters 16th birthday is coming up and although she hasn't been diagnosed yet, I would like to make her a black forest cake. (It is only a matter of time before she is diagnosed.) I am going to try a gluten...
  4. bakingbarb
    What are bentos?
  5. bakingbarb
    I just found out for our bbq we are going to have a sauce contest! I make a pretty mean traditional sweet sauce, well Idk if its traditional? I make it fairly thin with lotsa vinegar. What I like about your sauce is no vinegar but the coffee is a great idea and all the other components that I like in a sauce are there.
  6. bakingbarb
    You and I are pretty much in the same boat. I don't bake like I used too, homemade pizza crust was a weekly affair at our house. New pans for muffins, breads etc. I use parchment paper if I can. I don't travel with food only because I haven't smartened up yet! I do have Lara bars with me at all times though BUT if we are going somewhere I eat first...
  7. bakingbarb
    I am going to have to try your recipe. We have a huge bbq each summer and we always have homemade bbq sauces. The apricots though are one of my fav things to put into bbq sauce. THanks for sharing.
  8. bakingbarb
    I hear there is a little pizza place in Kenmore/Juanita that does gluten free pizza. Open Original Shared Link They have good reviews so I plan on heading over there soon. I see they have gluten free spaghetti and meatballs! Gosh but I am hungry just thinking about it.
  9. bakingbarb
    I don't know why but you made me lol a lot! I was hungry, what can I say. I don't eat much during the day usually and I only work part time but Wed is a full day and I was on the road and I and I and i..... you get the idea. Lara bars live in my purse but they are only so filling. It would seem I need to figure out something better for Wed when I...
  10. bakingbarb
    I think of pork loin as the driest meat out there. It is a fact that they contain so much less fat then they used to that pork dries out easily. There have been many cooking mag articles regarding this. Cooks Illustrated suggests brining with salt water. 1/4 cup salt dissolved in enough water to cover the pork, leave in the brine for a couple of hours. Rinse...
  11. bakingbarb
    I am not sure if I got glutened or if it is the ice cream I ate. Tummy feels yucky, kinda hurts like it would if I ate gluten and have spent too much time in the bathroom. Yesterday I had lunch at Wendys, I had a frosty, baked spud with "butter" and sour cream and a chili. I can usually have the spud and chili no problems so I am thinking frosty? Or the...
  12. bakingbarb
    I don't know why the forum is closed, they had some pretty decent info on there. I think its been down for awhile then. It could have been a great resource. Let us know how you do with this. I have given up on selling home baked goods "legally" as it isn't possible for me to do so. If someone wants to buy something I bake I am not going to tell them...
  13. bakingbarb
    I contacted P & G because Millstone is pretty common brand around here, plus my daughter wants to drink the flavored coffees. I didn't want to drink them and get sick (although I dont tend to drink flavored but just in case). Here is the response: Hi Barb, Thanks for contacting us. I'm happy to let you know there is no gluten in any of our...
  14. bakingbarb
    I was going to do the home based baking business but the rules here are this; a kitchen not used for any other purpose ever, separate entrance from the rest of the home, separate bathroom and its own appliances. One option is to find a local kitchen that rents to others, for example there is an ad on craigslist here for a fully certified kitchen. If you...
  15. bakingbarb
    I agree with your complaint that the Mars candy company website isn't as complete as it should be BUT at least they tried. Hershey on the other hand hides it completely. Poor website yes but you all forgot something, its better then a complete hide or ignoring totally. Oh and did you want to add anything about tootsie or was complaining the only thing you...
  16. bakingbarb
    We decided we are taking a huge taco salad. One of the ladies is bringing a large fresh fruit platter so one way or another I will be eating. I emailed the hostess and told her and her only concern was if I would have enough to eat. We will probably bring some snacks too. I really like the idea of the grill pan to bring. I know at the big box stores...
  17. bakingbarb
    I am so sorry for your loss. This must be such a difficult time for you, please know that you have many friends here for you. There is so much information to take in at first and I will say it is quite difficult for so many people at first, myself included. The first thing I did was stopped eating most foods and started eating very simply and no packaged...
  18. bakingbarb
    I have to say this thread has stunned me a bit. Originally I was worried about how the man in my life would react but he loves me so he takes care of me. He isn't as careful as I would like with bread crumbs but he tries very hard and he cautions me about food all the time. He doesn't want me sick. I will say that I can see people not being understanding...
  19. bakingbarb
    Of course I love my candy, especially chocolate. BUT I worry about hidden contamination so I have been learning to check labels and then company websites. Here is good news I think, Open Original Shared Link "All Tootsie products are gluten-, peanut-, and nut product-free. Tootsie does not use wheat, barley, rye, oats, triticale, spelt, or any of their...
  20. bakingbarb
    We have been invited to our first BBQ this weekend and I am not sure how I am going to cope. I will be bringing my own food mostly and I will be keeping snacks in the car for just in case and I will bring my own drinks! My friends are pretty understanding but it scares me because I so don't want to be sick. Any suggestions? And staying home isn't...
  21. bakingbarb
    Your post is making cry so hard. My Dad has been sick for years and he was one of those healthy strong men his whole life. Or so it seemed, he always had terrible gas, he ran to the bathroom and heaven help the person that got in his way and years back he stopped drinking coffee and using ketchup because he thought they hurt his stomach oh and he always had...
  22. bakingbarb
    Yes, we have eaten many an apple slice fried this way. We used to eat them for breakfast all the time. I swear I was June Cleaver reincarnated for awhile, I cooked almost every meal from scratch and complete meals at that! I am so over that!!! Just cannot do it anymore.
  23. bakingbarb
    Thankfully I am the one that did almost all the shopping and almost all the cooking/grilling so I know what was on my grill and thankfully its clean. Plus I burn the heck out of it before I cook on it, nothing lives through that! BUT you are so right, it isn't something I would have really thought about. I am a bit worried about grills though, we...
  24. bakingbarb
    This is the recipe my friends on the bakingcircle make. It is a King Arther flour recipe. SUB out the flour for a gluten free flour blend, add xanthan gum-I'm guessing 1 1/2 tsp or maybe 2, I would have to go read the guidelines first though. Increase the baking powder to 1 tsp. Sorry though, no rum in the recipe but you could add rum to it. Open...
  25. bakingbarb
    I agree about the potato flour, too heavy. Also this one surprises people, butter isn't always the best thing in a cake. Oil makes a much softer crumb, try half oil and half butter, although I think 1 1/2 cups is a bit too much in the first place. What chocolate did it call for and how much?
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