njbeachbum

almond breeze all the way! i use the chocolate to mix my protein shakes and the vanilla flavor is great with a very lightly sweetened cereal, like rice or corn chex :-)

what you need to understand is this: consuming gluten triggers an autoimmune response by your digestive system. this response is characterized by inflammation of the lining of the small intestine. years of active celiac = years of chronic inflammation, which leads to the destruction of the villi. once your diet is free of gluten, the response stops, as does the inflammation. this allows your villi to heal (quickly or slowly depending on your age and years of active, untreated celiac disease). once the villi are substantially healed, and you are glutened, it will only trigger the autoimmune response again. this means inflammation (which usually causes recognizable digestive symptoms) and possibly some villi damage. the most substantial damage to the villi occurs when you are suffering from CHRONIC inflammation, which means a fairly steady exposure to gluten directly from your diet or from cross-contamination.

key is this - minimize your gluten exposure, and your villi will stay healthy and happy. occasional setbacks are normal, but the longer that you are on the diet, the less frequent these should become.

i hope this helps your understanding

posted the exact same thing about a week ago: Open Original Shared Link

i think betty crocker frostings are all gluten free "as is" currently... read the label... if it doesn't say wheat, barley, rye or oats then it's gluten free. that is their policy :-)

happy frosting...

hey no problem... i just know that i eat their gummi bears with no problem at all. like a whole bag in one sitting, lol

just FYI:

Are Haribo products gluten free?

Most Haribo products are gluten free. The following Haribo products are NOT gluten free: Black Licorice Wheels, Red Licorice Wheels, Sour S

mind boggling! it still stuns me to this day how clueless some doctors have been about celiac disease through the years. just glad that it is finally being recognized...

makes me wish i was more informed about celiac disease (i really knew nothing about it) over the years since i was misdiagnosed with crohn's for 14 years or so... when i was diagnosed with small intestinal crohn's disease, the doctors were throwing around the term "gluten sensitive enteropathy".... but they tried medication for crohn's instead of putting me on a test gluten free diet for a few weeks. this was back in 1994 so the bloodwork wasn't quite "official" yet.

i'm just glad i found a doctor who figured it all out at the end of 2007!

thanks for sharing :-)

ok i tried another two concoctions last night... same mix of dry ingredients, with pamela's baking mix, brown rice flour and cornstarch:

(1) i used italian seasonings & grated romano cheese in the dough, then layered some turkey pepperoni and grated cheese in the middle before cooking. also topped with dried basil, dried minced onion and black pepper before cooking

(2) added a little more sugar and vanilla extract to the dough; then added brown sugar to the egg (and a dash of canola oil) and mixed it in my magic bullet blender. then i dumped in the dry ingredients and mixed the dough in there (which worked quite nicely). i poured it into the cereal bowl for baking and topped it with a sprinkle of sugar and cinnamon. this one came out really really tasty for a sweet muffin type of snack. i also had some leftover vanilla frosting from cupcakes i made this weekend and i was in heaven

Old Bay - YES it is gluten free

https://www.celiac.com/gluten-free/index.php?showtopic=2191

Emeril's - YES it is gluten free

https://www.celiac.com/gluten-free/index.ph...rt=#entry259660

Not sure about Lawry's... you could probably search the discussion here from the main page. Also, you'll wanna know that all Mrs. Dash varieties are gluten free... says so on the website. they have a lot of good mixes and they are really tasty for spicing up a plain broiled or sauteed piece of chicken, fish or beef.

plain brown rice is fine and according to this from the website, chicken of the sea products should be fine:

Are Chicken of the Sea products gluten free?

All Chicken of the Sea products are gluten free, with the exception of Ahi Tuna Steak in a Grilled Herb Marinade, Ahi Tuna Steak in a Teriyaki Sauce, Salmon Steak in a Mandarin Orange Glaze, Mandarin Orange Salmon Cups, Teriyaki Tuna Cups, Crab-tastic! (imitation crab) and Tuna Salad Kits, which depending on size contain either bread crumbs or crackers.

just looking at the betty crocker website today which is updated for the gluten free product line! there's lots of good info there... here is something i found in the faq section; does the third answer mean that all of the frostings are currently gluten free and just need to be relabeled in the fall? i would LOVE to bake my devil's food birthday cake on July 3rd and top it with a real, whipped, delicious vanilla frosting! Mmmmmmmmmmm

Q: What products are available gluten free from Betty Crocker

i also LOVE quinoa.... when i make batches of rice in my rice cooker, i'll add in a cup or so of quinoa to give it a different flavor and boost the protein and fiber. also, the in combo with the rice it is easier on your stomach!

i also take acacia fiber (heather's IBS tummy fiber).... i noticed that it really calms down my digestive system. i don't take it every day, but i'll use 2 tsp. to 1T every other day or so. i will begin using it daily or twice a day if i feel glutened, as it does keep my tummy from completely spazzing out! it's really the only fiber supplement that i would really trust to be gluten-free of all that i researched...

I just made cupcakes this weekend for a friend's birthday with Cherrybrook Farms chocolate cake mix and their vanilla icing. They were very good (and I think their stuff is free of all allergens, so that may be another option for you!) One of my gluten eating friends said that it reminded her of a "yankee doodle" snack cake, in that it's a little more dense than a regular cake.

However, I've heard wonderful things about 1-2-3 Gluten Free... some here have said that it is far and away the best cake mix, but I have yet to try. I just don't make cake that often!

Good luck to ya!

ok Liz, all i have to say is - OMG thank you for this recipe! i ran home from work and tried this right away yesterday bc i was so curious as to how it would come out... i made mine like this:

beat up an egg with some olive oil & sea salt in a cup

whisked together the dry ingredients:

2T Pamela's baking mix

1/2 T Cornstarch

1 1/2 T Brown Rice Flour

1/2 tsp baking powder

3/4 tsp sugar

1T Italian Seasonings

poured the egg mixture into the dry ingredients and stirred/folded with a rubber spatula until it was well mixed and slightly doughy... then i sprayed a small cereal bowl with PAM olive oil, dropped the dough in and topped with some dried minced onion, dried basil and fresh black pepper. then 90 seconds in the microwave, and much to my amazement, out popped a moist, spongy, delicious, cake-like bread concoction (and the herbs were a great touch). this could easily be used as a warm bun for a cheeseburger. i was shocked. i made a small sandwich and enjoyed it. this would also be great just dipped in olive oil as a starter with din din. yum!

thanks again!!!

i'm always highly suspect of anything in a food court... particularly sauces (like bbq, bourbon, glazes)... also, unless they used plain water for cooking the rice, it probably had some kind of gluten in whatever broth was used to make it. so sad, but so true.....

sorry, i hope you feel better soon!

i'm going to have to try this when i get home from work today... this is the first time i am seeing this! just out of curiosity... what is the importance of the cocoa in this?

i don't have all of those ingredients at home, so i am going to try it with my gluten free flour blend (potato, tapioca, white rice), and maybe sprinkle some italian seasonings in there with a dash of olive oil... how does that sound????

thanks for the great idea!

i finally picked one up on friday... they didn't have anything in the display case and i asked for it... all of the employees were all confused, then one brilliant girl came out of nowhere with a nicely wrapped gluten-free treat for me. it really was delicious too... i felt like i was eating something that i shouldn't have been eating!

just be careful, not all whey protein powder supplements are gluten free; most have a long listing of ingredients and a lot of the manufacturers won't verify if there is any gluten in there. Biochem Sports makes a certified gluten-free whey protein powder that i use regularly :-)

just a head's up... through Saturday May 9th, Target has Dove Chocolate and Ghirardelli Chocolate on sale for $2.99 (the bags of small Dove squares and the larger, flat Ghirardelli squares). Regular price is $3.69.... anyway, just wanted to let everyone know in case you wanna stock up! i always keep the dark chocolates in my desk at work for my 3pm sweet tooth craving

:-) enjoy

Schar makes a delicious gluten free pizza crust that is sold on the grocers shelf and not frozen (in boxes of two crusts sealed in airtight plastic wrapping). It is the best I've tried, similiar to the frozen Kini crust but a bit thicker and not crumbly at all.

Open Original Shared Link

It shows 130 calories and 3 servings per crust, so that makes 390 calories in one pizza before toppings. Honestly, not that bad considering how filling it is and if you're only indulging once a week or so.

I've been using Flora-Q2 for quite some time... it clearly states gluten free on the box, and has helped me out tremendously. It is a bit pricey (about $50 for 30 pills on drugstore.com), so you can probably get by with taking it every other day.

Yup, what Gemini said

LOL yeah that's kind of extreme! hahaha

ok, imagine my excitement when i found my first box of GLUTEN FREE HONEY NUT CHEX at my local grocery stores. i grabbed 2 boxes immediately and they were awesome. i seriously missed that cereal! yay

great words there lisa... i agree with you 100%. there's two ways to approach this disease... (1) you've been wronged and you'll be bitter and paralyzed and let it control you or (2) you drew an unlucky straw but you're going to make the best of it and control the things that you can and have a positive outlook.

i've chosen (2). i was diagnosed in the fall of 2007, when i was 30 years old (now a few months shy of 32). i was in a serious relationship, then was dating for almost a year and am now again in a serious relationship. i don't feel that having celiac disease has impacted my dating life at all. i am very upfront about it when we go out to restaurants. i try to choose somewhere to eat that i know is safe for a first date, and then i just explain it, very high level... and make it seem like no big deal. the right person (someone that you really want to be with long term) will understand. my partner right now is very understanding, loves to cook and has done a lot to research and understand celiac disease and gluten free living/safety. it's been amazing and i couldn't be happier. i was even given homemade, gluten free chocolate truffles for valentine's day (using ghirardelli chocoloate and other very simple and naturally gluten-free ingredients)... which completely blew me away. so that just goes to show you that there can always be a happy ending... you just have to have a good outlook in order to find it.

keep smiling and living.

:-)