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Lisa16

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Everything posted by Lisa16

  1. Lisa16
    Hi everybody! I am looking for some good ideas for CF and gluten-free candy that I can make at home. What have you had success with? Thanks!
  2. Lisa16
    How interesting that Van Gogh shows up on almost every list! He had a hard time living off his art during his life time. I love him too-- there is a power in his paitings. I also love (trying not to repeat): Gustav Klimt-- the juxtaposition of hard and soft, his mythic women Fernando Botero-- for his humor and his rotund goddesses Botticelli-- the...
  3. Lisa16
    I made them last night just to see and they were delicious. I used green onions instead of the regular kind. My boyfriend, who is from Sri Lanka, called them pokara and ate four. It is interesting how vastly different cultures can have such similiar dishes! Happy experimenting! (oh yes-- I didn't precook the potato because I used a fine grater--...
  4. Lisa16
    Maybe this would work: 3 big potatoes, peeled 1/2 onion 1/2 to 2/3 cup potato flour 2 to 3 eggs Salt and pepper. Grate the potatoes and mix it all up. I would fry the potatoes a bit (drain and cool) before adding to the batter to make sure they are done all the way (I don't like it when the potato doesn't cook.) Good luck!
  5. Lisa16
    Domata flour has dextrin and I don't know how close to a sugar that is, but it is gluten-free and CF too. I like it quite a bit. I also have a box of "nearly normal" flour here and it looks to fit the bill too. But it does have something called expandex in it and I don't know what the heck that is. I have also ordered a box of better batter flour...
  6. Lisa16
    Oh, you can use the potato flour in gluten-free bread (it is called potato bread and it is delicious) and rolls. I would also consider using it with leeks to make a kind of leek soup I like-- treat it like dehydrated potatoes. You could also use it to make fried fritters with green onion, indian-style samosas, batter for onion rings and even pancakes...
  7. Lisa16
    It is my understanding that they are actually different products made from different parts of the potato. The starch (bland-- no potato flavor) is made from a slurry usings the skins and the potato flour (which tastes like potatos) is made using the potato itself. It is heavier. Only use the potato flour when you don't mind having the potato taste in...
  8. Lisa16
    Thanks Janet! I actually have a box of better batter on the way from Amazon. When it gets here I will try the soy and cocnut yogurt-- that's a pretty good idea! I used the nearly normal flour for mine. But I basically got something very like a dense bad biscuit-- the flavour of a KFC biscuit but without the moisture or rise. A margerine lump....
  9. Lisa16
    Hi all! Tonight I attempted gluten-free croissants, but I tried to make them CF too by using margerine instead of the butter, cottage cheese and cream cheese in the recipe below. Bad bummer. Bad! So what could I try to substitute for the dairy in these? Thoughts? Here is Kate's recipe: gluten-free Croissants Recipe makes 14 small-medium...
  10. Lisa16
    Ah, but we survived in spite of it all. That is no trivila matter. And here we are today to help educate people. I, for one, plan to give my suffering a purpose. :-)
  11. Lisa16
    41 years-- official diagnosis. DH and positive response to diet. But like many people here the back story goes like this: 8 years tested with "barium big gulp" for intestinal problems. Motility issues found. 17 years diagnosed with IBS-D. 33 years-- positive celiac panel (blood work), but "negative" biopsy-- released into the wild to eat...
  12. Lisa16
    Oh I made these-- used PF Changs shrimp dumpling filling instead (carrots, green onions, ginger, shrimp, sesame oil and soy sauce). I did not have gelatin, which may have changed things a bit, but this dough really works well. I fried mine, but they could go in the oven too. The dough is more like the bready kind of dim-sum, if you know what I...
  13. Lisa16
    here is one of my new favorites: Avocado salad: 3-4 ripe avocados 1 vine-ripe tomato (cut into chunks) 1 scallion (green onion) sliced thin Dressing: 1 vine-ripe tomato (core it-- roasting optional) the white bottom part of a scallion a splash of fresh orange juice (or grapefruit-- this keeps the avocado from turning brown) liquify in a...
  14. Lisa16
    Thank you David for all of your hard work-- I have it bookmarked and I will try something new everytime I cook! Bless you for amassing all fo this information-- wish I had your energy! Lisa
  15. Lisa16
    I have never had any luck at all with the mixes. They were all too dense or else they "settled" so that there was a visible division between the top and bottem of the cake. It is so easy to make it from scratch and doing ti was totally worth it-- you will get light and fluffly. You don't have to fuss with room temp eggs either. I would say to maybe...
  16. Lisa16
    I have an 2008 email from ACT Restore, confirming that their products are gluten free.
  17. Lisa16
    I noticed this too-- plus there was a marked absence from the grocery shelves here. I also notice they have taken off the COA statement about "made in a plant that also processes...." Uh-oh. I have been thinking about these in terms of flying flour. It seems like this would be a very hard thing to keep gluten-free. For example, in my grocery, the packages...
  18. Lisa16
    For me, when I am not able to cook my own food, things can get pretty hairy. Think of it as an adventure! In your case, I would make up some hummus crackers or wraps ahead of time and bring them in a tupperware. If you can eat meats, ditto. This is actually fine (I have done this)-- if they are made up, they will go through. I would make a whole...
  19. Lisa16
    Happy Birthday! Thank you for everything you do here.
  20. Lisa16
    Hi kimis! I make an angelfood cake about once a week from scratch. It is very easy and turns out well because there is so little flour. I have it memorized. Here is the recipe: Preheat the over to 350. Beat 12 eggs white together with 1 tbs of water 1 tbs of lemon juicce 1 tsp of vanilla 1 tsp of cream of tartar Once the egg white become...
  21. Lisa16
    I wrote to the Produce Marketing Association (they determine the PLU codes) and here is the reply I got: Hi Lisa, I heard back from the Information Resource Center and they suggested you contact the specific label supplier. I don
  22. Lisa16

    ARCHIVED Rice Crispies

    Lisa16 replied to ranger's topic in Coping with Celiac Disease

    Hi-- I recently saw a post here where the poster thought some brands of craisins were coated in a gluten mix to keep them from sticking together. Maybe it isn't the rice krispies? May you glutening be mild and brief!
  23. Lisa16
    Hi! Maybe this is actually an opportunity to take care of a few problems at once. Going to a nutritionist who really knew his stuff helped me. I things things like weight watchers aren't really designed for celiacs, and our diet is special. How many points does a gluten-free waffle get, for example? More probably. You need a specialist. Missy...
  24. Lisa16
    I have really good luck making angel food cake using domata flour (or a substitute). You could make it in glass bread pans and give people a slice. Then you could put some berries or fruit on top. I don't know how many people you have in there, but 1 cake takes 12 egg whites. Good luck!
  25. Lisa16
    Hi everybody! I got this reply today from the red cross about donating and receiving blood. I also asked about organ and tissue donation, but they do not do that. I will ask the organization she referred me to and post the response once I hear from them. Subject: Blood Donation Size: 9 KB Hi Lisa, Those who have celiac disease may...
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