radiantrapunzel1

  On 11/16/2011 at 4:28 PM, samie said:

I plan on making turkey, yams, green beens ( if i can make gluten-free green bean cassorle but got to find a recipe for that), try to make a good stuffing thats gluten- free. Also trying to find some good pie love pumpkin pie and maybe gluten-free dinner rolls. This will be the first thanksgiving gluten-free for me and my daughter.

Samie- I use the Campbell's Green Bean Casserole recipe, but here's what I do so it's gluten-free:

I use La Choy soy sauce or Tamari sauce, I either make my own condensed mushroom soup or I use the can of Progresso's mushroom soup and drain my green beans and nix any extra water. As far as the French's Fried Onions, I use (get ready for it....).....FUNIONS. They work perfect. My DH and my in-laws say they like it BETTER with the Funions and they're really the only ones I fix the GBC for; I just make it gluten-free b/c I don't make ANYTHING that's NOT. LOL. Hope this helps ya!

Bought 3 boxes here in Warner Robins, GA at Kroger's. Bought a loaf of the new Nature's Own Gluten-Free White Bread as well.

Hey, all. So, while I was in Kroger the other day, I saw this:

Open Original Shared Link

It was located in the organic section and was NOT frozen! They had white and whole grain. I bought the white loaf and OMG. It is AWESOME!!!! I made a sandwich with it that night and lemme tell you....it was just like pre-celiac. I cried. My husband tried it and like it, too!

It runs about $5.59 a loaf and it's fairly good size. Not like a normal loaf, but hey! A bread company is now making gluten-free bread for us!!!! Go out and getcha a loaf. You won't be sorry!!! I called the customer service line and thanked them.

The naan recipe was WONDERFUL! Very tasty indeed. Thank you for posting!

So, as I was browsing the gluten-free section of Betty Crocker's webpage, I came across a recipe for gluten-free pizza crust. It called for "Bisquick Gluten Free Mix." I scrolled further down the page and this is what I saw:

"NEW Product - Coming Soon!

Gluten-Free Bisquick

  On 3/25/2010 at 1:23 PM, sa1937 said:

I'm glad to hear good feedback on Elizabeth Barbone's Easy Gluten-Free Baking. I picked up this book on a whim as I needed to add something to my order to get free shipping.

She has a whole section at the end entitled "Tastes Like" that includes some very popular items like graham crackers, ginger snaps, Thin Mint GS Cookies, Oreos, Twinkies, vanilla wafers, saltines plus lots more. I haven't tried anything as I'm not yet gluten free but am looking forward to using the recipes from her book.

Have you tried any of her yeast bread recipes?

I haven't tried the yeast breads...YET. EVERY recipe that I have tried in that book is AWESOME, except for one. The vanilla cake didn't turn out as good as my own recipe, but the others were FABULOUS. I've had to tweak a few things, though. For example, the Nilla Wafers: make them smaller than stated because they do indeed spread and cook just a tad longer. Other than that, I HIGHLY recommend the book.

  On 3/21/2010 at 2:06 AM, kyga said:

I like to make casseroles, etc. that use Bisquick or Ritz crackers. I'm relatively new to the gluten free thing, and every time I think of making something, I have that moment where I hit my forehead and lament that I cannot make that item.

As far as Bisquick goes, I know there's gluten-free biscuit mix but would it still work if I didn't make biscuits with it but used it in a recipe for something else? Part of the reason I like Bisquick is that it's lower in fat and it seems like gluten-free biscuit mixes all involve shortening. Suggestions there?

I make a couple dishes that involve crumbled Ritz crackers. Any decent substitutes?

Thanks so much! You all are helping me through this adventure in cooking!

This tastes JUST LIKE RITZ. I let my "normal" husband and mom try them and they actually liked these better! Recipe is by Elizabeth Barbone. I highly recommend her cookbooks.

"Ritz-y gluten-free Crackers"

DRY STUFF:

1 1/4c white rice flour

1/2c cornstarch

1/4c sweet rice flour

1t salt

1t baking powder

1/2t xanthan gum

2 1/2T sugar

WET STUFF:

1/2 stick COLD butter, cut into 1/4" pieces

1 lg. egg

6T heavy cream (I used evap. milk)

3T melted butter to brush tops of crackers

Kosher salt, for sprinkling

1. Whisk dry ingredients together in lg. bowl

2. Using fingers or pastry cutter, cut in butter until mixture looks like a course meal.

3. In a separate bowl. mix together egg and cream until smooth. Pour egg mix over dry ingredients. Stir w/ a fork until dough forms a loose ball.

4. Using your hands, gather dough together and pat into a 1" thick disc. Wrap in plastic wrap and refrigerate for AT LEAST 1.5 hours.

5. Preheat oven to 425. Line 2 baking sheets w/ parchment. Dust a work surface lightly w/ rice flour. Roll dough out to 1/8" thick. Using a round cutter, cut out crackers. Place on baking sheets and prick all over with a fork. Press scraps together and repeat until all dough is used.

6. Bake first sheet for 6-7 min. Remove pan and carefully turn crackers over. Bake for an additional 4-6 min or until Ritz colored (golden brown).

7. Remove from oven and lightly brush w/ melted butter. Immediately sprinkle kosher salt over tops of crackers. Transfer to wire rack to cool. While first sheet cools, bake second sheet.

I use a cutter that looks just like a Ritz cracker, about 1.5" across and this recipe makes about 7 dz. crackers. You can use whatever cutter you want. I warn you: these things are addictive!

Has anyone been to the Destin/Panama City Beach area? If so, where is good to go? We're planning a trip in May, so I'm trying to find out now. Thanks!!!!

Here's the pic my sister sent:

I thought about the cross-contamination issue, as well. Apparently they're training the employees to be very careful and that is one more reason the cookies are being kept in the back, as opposed to in the showcase in many locations.

Hey, all.

I just wanted to let everyone know that Great American Cookie Co. now makes and sells a "chewy chocolate supreme" gluten free cookie!!!!! Had my sister not sent me a pic of it today, I'd never believed her.

She went and talked to the manager. He said that it is available at ALL Great American locations and that if you don't see it up front, ask for it. They are also developing their other flavors, but the chewy chocolate is all they have right now.

Just wanted to pass this info. along.

BTW, the location my sister found it was in Katy, TX. I'll have to make a trip to our mall (Macon, GA area) tomorrow and see if ours has it yet.

Thanks, mesmerize. That was very helpful. Luckily, my favorites are on there! (Key west chicken) Thanks, again!

  Darn210 said:

Anybody got an enchilada sauce brand/recipe that they would like to share?? Had a brand that we love (came in a jar) and can no longer find. Canned sauces taste like . . . ummmm . . . . cans.

Here's the recipe I use for enchilada sauce:

1 c. water

1 beef bouillon cube

1 T cornstarch

Put water, boullion cube and corn starch in a small sauce pan. Bring to a boil and cook about 1-2 minutes, stirring constantly. Then season to taste with chili powder, onion powder, pepper, etc. Should already be salty enough from the boillion cube

To DigMom:

THANK YOU SO MUCH!!! I have passed the word on to 4 others I know of with Celiac. Those mixes are awesome and I can't wait to get my coupon!!!

Hello, all.

My mother and I made a recipe for coconut shrimp that tastes almost like Joe's Crab Shack. We even made the dipping sauce! Here's our recipe:

1 lb. med-lg. shrimp (peeled, deveined)

2 eggs, beaten

1/4 c. cold water

2/3 c. cornstarch

sm. pkg. coconut

1 T. sugar

1 t. salt

1/2 c. rice flour

2 T. coconut flour

Mix eggs and water; set aside.

Place 1/3 c. cornstarch in bowl of shrimp to dredge. Shrimp will look "gluey."

Mix remaining cornstarch, coconut, sugar, salt, and flours.

Heat oil for deep frying

Dip the shrimp in the egg wash, then roll in coconut mixture. Fry until shrimp float.

Dipping Sauce

1 8oz can crushed pineapple (w/ juice)

1/2 c. sugar

1/4 c. red plum preserves

1/2 c. yellow sweet &sour sauce

Mix all ingredients togethers and simmer over low heat for about 5 min.

I was severly anemic three years prior to being diagnosed as a celiac. My hematologist gave me the Tandem supplements and my counts picked up very fast. They are still low, but my gastro. says that should get better once I've been gluten-free for a while. I definitely recommend the Tandem pills for anemia.

I can relate to not having an answer. It has taken me almost three years of doctors telling me that since they couldn't find anything, it must all be in my head and that I just wanted pain meds. A nurse practitioner was the one who diagnosed me. I thank God everyday for her.

MY emotional problem is, I find myself falling into bouts of depression where I hate myself for being sick and putting a hardship on my family. I get angry and then sad when I think about not being able to eat a Fuddrucker's burger anymore.

What I'd like to know is, does anyone else have trouble with depression days and if so, how do you deal with it? I just feel myself getting more and more depressed and I don't like it. I mean, I'm finding all kinds of recipes, substitutions and whatnot, so i's not near as bad as I thought it would. I just need some fellow celiacs to talk to.

I, too, am from the Beaumont area.