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sharps45

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by sharps45

  1. sharps45
    I bought three boxes of them- regular, frosted, and apple cinnamon. The first two were just fine, the apple cinnamon hammered me. GM tests so many boxes out of each days production, takes a sample from each box and uses the average of the bunch for their tested sample. So there could be several boxes in each group that are higher than 20ppm, but because...
  2. sharps45
    The Sunday before Christmas I started getting 'that' feeling- and hurried home to the comfort of my bathroom. I had very powerful cramps and watery discharge for the rest of the day (and night) along with occasional vomiting. The next day only the diarrhea (like every 15 minutes)- and so on now for the last 8 days. It has occasionally stopped for a few...
  3. sharps45
    For turkey gravy, I'd go with cornstarch. For other, thicker gravy I always use sweet rice four, because it's not as gritty as other rice flours. I've never heard of using tapioca flour for gravy. But give it a try with some of the drippings and find out!
  4. sharps45
    I made a French Silk pie for my daughter today for Thanksgiving, but she has come down with shingles and won't be able to make it. I'm afraid it will go to waste (rather than my waist), so I'm wondering if I can freeze it successfully. I haven't put the whipped cream on yet. Any ideas?
  5. sharps45
    Thanks for the tips! I knew someone here would have the answer. Now where's the muffin mix...
  6. sharps45
    How do you make muffins where the blueberries or chocolate chips don't sink to the bottom? I love the King Arthur Flour muffin mix, but thick as it is, everything settles out. Please help!
  7. sharps45
    I guess thanks for all the responses. To be truthful, I have to admit to myself that I don't want to commit to the diet. I guess I just want it to go away, or for science to solve the problem so I can take a pill or something! I get diarrhea often, but it's not incapacitating. I can't put on weight, but that's okay. I know there are possible future side...
  8. sharps45
    I'm 16 and a junior in high school. I've been diagnosed with celiac for 2 years, but I've never gone onto the gluten-free diet. But now I have stomach pains constantly, and my doctor has told me the diet would get rid of them. I can handle the diet when I'm home. My problem is school lunch. I don't want to stand out or have the lunch people make a special...
  9. sharps45
    We just got back from a Caribe cruise on Princess. I notified them in advance of our dietary needs, and it was a great experience! We had the traditional dining, and the head waiter and table waiter both were very attentive and helpful. We could have nearly everything on the menu made gluten free! (except for the pasta dishes unfortunately). They brought...
  10. sharps45
    I've just made the crust out of gluten free graham cracker crumbs, using the directions on the cheesecake package (usually with less butter, as the gluten-free crumbs seem to soak it up more than regular crumbs). Then, because I'm the only gluten-free in my house, I freeze the pieces, then seal them with the vacuum packer. They last for months!
  11. sharps45
  12. sharps45
    I purchased a new term policy 18 months ago, and disclosed that I had celiac. The premium doubled! What do you do? If you don't disclose it, and they find out, no one will cover you. I don't know about cancelling it. At 50 anything but term is a waste of money.
  13. sharps45
    Trix is pretty good, at least I've never had a reaction. Also I do the Chex stuff, and there's a store brand of cocoa puffs type cereal thats all corn, also. I can't remember the manufacturer, but they're called cocoaroos. I also like the berry kix, though no one in my town sells them, so I pick up a bunch when I find them.
  14. sharps45
    Made waffles from the Tom Sawyer flour and a recipe off their website for Xmas morning and they were absolutely great! Not crumbly and very tender. I was also able to save a couple for the next day- popped them into the toaster and still great! Maybe try some.
  15. sharps45
    I've always loved marble cake mixes, so as I pour the batter into the pan, I save about 1/4 cup in the mixing bowl, mix in a tbs of cocoa into the last bit of batter, then mix it into the cake once it's in the pan. (yellow cake mix, of course)
  16. sharps45

    Happy birthday and may God bless you today!

  17. sharps45
    Bought them here in Utah for $4.49. Yellow mix only so far. Went home and cooked it up and... Don't know what I did wrong, but very gritty! Taste and texture just fine, but gritty, like something didn't mix well (I've run into this using course rice flour, so maybe that's the problem). I'm curious to see if anyone else has had this problem.
  18. sharps45
    We've always had a family recipe for a fried rice that uses butter and bacon grease. cook 4-6 slices of bacon. remove meat and leave grease in pan add 1/4 cup butter or margarine, melt into bacon grease add 2 cups cooked white rice (we've always been Uncle Bens people) salt and pepper to taste (if you salted the rice while cooking, omit the salt) add...
  19. sharps45
    Dinty Moore Beef Stew, Berry Kix, Trix, Western Family Cocoa Moos, Kraft Macaroni and Cheese (use your own gluten-free noodles), Kirkland brand canned Roast Beef ( I like this shredded in a taco shell), Harvest Creek canned turkey breast (sandwiches, salads), most of the Prego, Bertoli, and Ragu sauces (I like to pour Bertoli alfredo sauce over gluten-free...
  20. sharps45
    To Amy- The two biggest worries about thanksgiving are the stuffing and the gravy. Offer to bring the turkey, stuff it with some of the gluten-free stuffings found in the forum, and make your own gravy with sweet rice flour (not the regular, this kind is much finer) or cornstarch. We too travel, and I've always found it easier to just make what I know is...
  21. sharps45
    After much experimentation, the following recipe is the one that I and my family like best. 1 coffee mug ( I prefer a small bowl) 4 Tbs featherlight flour mix 1/4 tsp xanthum or guar gum 4 Tbs sugar ( I like a little extra) 2 Tbs Hersheys Cocoa 1/8 tsp salt 1/8 tsp baking powder 1 egg 3 Tbs milk or substitute 2 Tbs melted butter...
  22. sharps45
    Thanks for the tip on the choco chips. I'm using Hersheys cocoa, so that should be high quality. Instead of the cocoa and sugar, could you use like Nestles choco milk mix? I've used it successfully in icings that I didn't want too chocolatey.
  23. sharps45
    I must be missing something, because this recipe tastes so bland to me and my family. Maybe it's using regular milk instead of the others (which I don't have in the house). I've added some salt, which helped, and upped the sugar a wee bit, but still something is just 'off'. Can it be the soy milk or etc? Also, the choco chips just dropped to the bottom...
  24. sharps45
    In my usual rotation I have Crispix, Trix (keep an eye on each box ingredients to be safe), gluten-free Rice Chex, and Western Family Cocoa Moos (like cocoa puffs). Western Family also has a corn pop like cereal that doesn't list anything bad in the ingredients, yet below says it contains wheat. I'll have to drop them an email. I was raised on cold cereal...
  25. sharps45
    I've used two different yeasts, both supposedly new, but I'll check them. Always gluten-free recipes
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