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kejohe

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Latest Celiac Disease News & Research:

Everything posted by kejohe

  1. kejohe
    I've been using carnation for a couple of years now, and they the company confirms that all flavors of their instant breakfast are gluten free EXCEPT the malt flavors.
  2. kejohe
    I have never heard of that brand, but I recently started using a makeup that is made up of micronized minerals, and is supposedly totally gluten-free, but best of all, it's fantastic. I can't buy it locally where I am, so I ordered it online and I love it! For those of us with adult skin problems, it is the smoothest, lightest and best covering makeup out...
  3. kejohe
    Steaming, as long as you're extremely strict about never letting your food touch the liquid, might be okay, but it's risky. But no other cooking method should be used, unless you can find a gluten-free beer. The protiens that cannot be tolerated by celiac cannot be cooked out of foods, so cooking in or marinating in beer will still make you sick.
  4. kejohe

    ARCHIVED Salad Bars

    kejohe replied to terri's topic in Gluten-Free Restaurants

    Remember too that stomach issues don't come only from gluten contamination but also from cross contamination of other sorts as well. Salad bars are notorious for being the cause of Norwalk and other food poisioning diseases. Just because there are so many people using them. I mean really, how many people do you think wash their hands before going up the to...
  5. kejohe
    Here is a recipe that I pulled from the Open Original Shared Link website. I have never tried to make these, but I have a friend who has and she said they were fantastic. She did mention that she added some minced roasted red bell pepper. It's not exactly low fat, but hey... are crab cakes ever low fat? Enjoy! Maryland Style Crab Cakes Ingredients...
  6. kejohe
    Yup, I would say that a large amount of your cake issues are comming from both your elderly oven and the inherited baking pan. If you use stoneware it would improve the flavor greatly, and an oven thermometer could also prove to be a big help too. Regading the butter issue, most baked goods that I have tried, have worked well with just using the butter...
  7. kejohe
    Roux is essential to sauces, gravies and soups, and so easy to make. I posted a demi glace recipe on the old board using a rice flour roux and the last gluten-free class I taught, I showed them how to make the roux as well. I usually just use a straight rice flour roux, which is roughly 60% flour and 40% oil or melted butter, or a good judge of consistancy...
  8. kejohe
    Two questions for ya... 1 - What kind of pan (aluminum, iron, glass, teflon coated etc) are you using? 2 - How old is your oven and is it convection? The reason I ask these questions is because that yellow cake recipe has never tasted metalic at all for me, and I am very sensitive to taste (I'm a chef by education and trade). It taste very buttery...
  9. kejohe
    I find that when people try to think outside the box for dinner and lunch solutions they sometimes try to hard to find something different. What I mean by that is that you can take a salad and make it taste like a new meal every time you make it by just varying the vinaigrette. - Soups, stews and chowders are always good gluten free options and so versitile...
  10. kejohe
    Cakes are usually high in fat and that is what contributes to their tenderness. Open Original Shared Link Here is a recipe for gluten-free yellow cake that Jessica posted a while back. It came of of the allrecipes.com website and is fantastic. I don't care for the mayo, so I substitute the same amount with a half butter half shortening mixture and...
  11. kejohe
    Panko is a Japanese bread crumb that is NOT gluten free. It looks like rice but is made with a light wheat bread, so stay away from it for your own health.
  12. kejohe
    Now that I think about it, Simone, your right about celiac being a lack of the correct gene to digest the gluten protiens so it must have been a response supressant that I read about. My nutrition and food science professor gave me the article about it after she found out my son had celiac, but it was almost 2 years ago that I heard of it, and nothing new...
  13. kejohe
    This is a good question and one that I would like to hear some responses on. I tend to wonder if it may be a bad idea because baby food is too easy to digest. What I mean to say is that when my son was really sick, the doctor actually prescribed a diet high in fatty foods because it is more difficult to digest, so it slows the bowels down and allows for...
  14. kejohe
    Bunnie - Sorry you didn't get a quicker response, I missed your post last time I was on-line. Converting standard recipes to gluten-free can be tricky, but it can also be fun to experiment with. Usually for breads and pastries, a general rule of thumb is that you need to add 1 tsp of xanthan gum for every 1 to 3 cups of flour depending on how chewy you want...
  15. kejohe
    Most Chinese recipes calling for noodles can easily, and un-noticably be substituted with rice flour or tapioca noodles, which can also be found in Asian markets. The gluten-free pantry on-line store has some gluten-free Hoisin sauce and for chili paste you can use Sambal.... I am almost sure its' gluten-free, but it's really, really spicy. I use it for...
  16. kejohe
    Belagisio (sp?) makes a gorgonzola that is inoculated with an enzyme to produce the "blue" streak, but is supposedly never derived from or exposed to bread, and I have used it in a gluten free class I taught and no one in the class had any negative reactions. I really think that with all blue cheeses you need to check with the manufacturer to see if they...
  17. kejohe
    Unfortunately there is no one list that will give you failsafe information. But I can tell you that I know how you feel, my son was dx'd at 1 y/o and I had a heck of a time getting the right answers to all my questions. Here is what I know though - Gelatin is made from animal byproducts and is gluten free. This is not to say that all Jell-O products...
  18. kejohe
    Reactive pans are the ones that will discolor your foods, or give them a metalic flavor, especially when you are using acids like wine, vinegar or citrus to cook with. Reactive pans include, aluminum, cast iron and non-coated copper. Annodized aluminum is okay, but don't use metal utensils when you cook with them (even if the manufacturer says it's okay...
  19. kejohe
    I have heard about the research being done for a gene suppressor... or at least I think that's what they are calling it. It's supposed to act just like Lactaid does for people who are lactose intolerant. It would supress the gene that makes a celiac a celiac so that they could consume gluten without the negative effects. I haven't heard about wether or...
  20. kejohe
    Open Original Shared Link Hi all, I just found this on the Kinnikinnick website and thought some of you who order gluten-free food from them might be intereseted. It's a generic letter to grocery store managers that tells them why they should consider selling the kinnikinnick products in their stores. There is room on the letter as well for you to include...
  21. kejohe
    Hi mca, I'm so sorry your son is suffering so much. My son's doctor gave me the same IBS diagnosis before he decided to test for celiac, so I know how you feel. My suggestion is to keep pushing your doc to test for celiac disease. The thing that sucks is that you have to keep your son on a diet that includes gluten, in order to get accurate results. However...
  22. kejohe
    Hi all.. I haven't tried Connie's pizza recipe, but I have one of my own, and I know that the dough for pizza, like most leavened breads, needs the xanthan or guar gum. That's what prevents the crumbling and gives it the characteristic streachieness of a pizza dough. If you add more liquid, it may help a little, but I'd bet that the dough will just be more...
  23. kejohe
    If your in the "expiremental" baking mode, use your not so good attempts to make crumbs. Or for any gluten-free bread, slice it up and set your oven to the lowest temperature. Lay slices flat and let them dry out, but try not to let them color. Cut off the dark crusts and pulse the remaing pieces in your food processor till they resemble kernels of rice....
  24. kejohe
    Just for everyone elses benifit here is the buttercream icing recipe that I suggested to Stacie, and also you really should try that gluten-free yellow cake recipe, it really is easy and it turns out fantastic everytime. My son loves to eat the batter before I bake it, and he's so cute licking the beaters! Change the type of extract for different flavors...
  25. kejohe

    ARCHIVED Just Yaken

    kejohe replied to a topic in Dermatitis Herpetiformis

    It is a funny poem, and you did a remarkable job using all the smilies... I just figured it was an inside joke or something. But in any case... It made me smile
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