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About Wakeboarder

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  1. I am attending a conference this weekend in Saginaw, MI. I am packing my own food as much as possible but I will probably be eating out one or two nights. I was diagnosed with Celiac a little over 3 months ago and have pretty much been avoiding restaurants so far & just allowing my body to heal. Any suggestions on what restaurants are in or around Saginaw that I could try eating at? I know there is risk involved any time you eat out, but some places are known to be better than others.

  2. I also have sleeping issues and I want to try taking some magnesium to see if it will help-I've heard good things about it. But I have no idea how much magnesium to start out taking? Any suggestions?

    If it helps, I do have some trouble getting to sleep but it's not horrible. The real problem is that I spend all night waking up every 1-3 hours. Don't know if that would make a difference on how much magnesium I should take. I am also taking a Vitamin B supplement right now.

    Any suggestions would be greatly appreciated.

  3. I am looking for a good "soft" taco shell as a replacement to flour shells. I know you can buy soft corn shells, but I really don't like the taste of corn shells. I bought some shells at a local health food store and they are pretty good but they always crack and fall apart by the time I'm halfway through the taco. Annoying for me, but especially for my family. I'm the only one with Celiac and they're trying to go mostly gluten free for me, but it's hard for them to put up with a shell that falls apart every time when they could have the real flour thing. Anyway, any suggestions on how to prevent the cracking and breaking of shells?

    I also tried making my own shells using a recipe I got off this site. They're actually quite good but it took FOREVER to cook them. After making the shells, I poured them into a frying pan, waited until the edges started pulling away and kept flipping them every 2 minutes until they looked done (per the instructions). Then I had to wait for the pan to cool down before I could cook another one, otherwise the shell would crack and break. I used 2 separate pan, but still it took me a few hours to make a batch. Is there any way to speed up this process or use the oven? Like I said, the shells were great but it took way too long.


  4. I know nuts are a good snack but I'm not sure where to buy them/ what brand to buy because I'm concerned about the potential for cross contamination wherever they are processed. I know you can just buy peanuts still in the shell to be safe but I want more of a variety of nuts. Plus, they're not so good for traveling because they make a mess. So I'm wondering what others have done to address this issue. Is there a particular brand of nuts that are processed in a way that reduces or eliminates cross contamination concern?

  5. I don't know if baking powder typically contains gluten or not. I'm guessing not, but I'm new at this so I'm trying to double check everything before letting it into my body. I can't contact the manufacturer for the baking powder I have right now, so I am trying to just check the ingredients themselves. So far, everything has been okay but I can't seem to find out what sodium aluminum sulfate and monocalcium phosphate are made of and if they contain gluten. Anybody know?

    Ditto for a box of instant mashed potatoes. The only ingredient I haven't been able to track down yet is sodium metabisulfite. Again, any advice/knowledge/experience you guys have would be greatly appreciated.


  6. I am looking for a good gluten free soy sauce. I was looking at La Choy soy sauce today and it did not list wheat as one of the ingredients. I have the list of companies that do not hide gluten in their ingredients and ConAgra is one of those companies. I believe La Choy is a subsidiary company of ConAgra, so since wheat, barley and rye are not listed, that means it is safe to eat right? It just seems almost too easy...

  7. I was just diagnosed with Celiac and I am trying to sort what is ok for me and what is not. I think the word "overwhelming" would be an understatement. I was told by someone that I should not use any pots or pans that have previously held/cooked gluten becuase it can cross-contaminate the gluten-free food that I use. Even if the pots/pans have been thoroughly scrubbed or gone through the dishwasher, they said that the high heat used in cooking can cause minute amounts of gluten in the pan/pot to leech out and contaminate the food. This seems strange to me and so far in my research, albeit very limited, I haven't been able to find out anything about this. Has anyone heard about this before or had any personal experience with it? And if so, does it matter what kind of container you are using: ceramic vs. stainless steel vs. non-stick, etc?