mbrookes

Has anyone tried the new gluten free flour from Williams Sonoma? The name is Cup 4 Cup. I saw it on another site, but I don't know whether or not to trust the hype. They are saying to use it as is in direct substitution for wheat flour. Since it is Wiliams Sonoma, I know it will be expensive but with the holidays coming up a good baking flour would be wonderful.

I am concerned that you let a jacka** like that upset you. If he had been a family member or close friend I can understand. He's just a jerk you see at work. Forget it!

I use Pacfic condensed cream of mushroom, chicken and celery soups. I have never had a problem with any of them. What problems are you refering to?

I found the Heinz tomato soup at Kroger in the International section. Very expensive as it is made in England. Not tomato, but look for Pacific cream of mushroom, celery and chicken. They are condensed and work just like the poison Campbell's ones do.

It is so easy to blame every little "off" feeling on gluten. I remember about a year ago I thought I was reacting to bourbon. Well, I was, but it was the amount...not the ingredients. Cut back, no problem.

We have to remember to use common sense. Not everything is related to gluten. Even very healthy "normal" people have bad days and get stomach upsets.

I have been gluten free for almost four years and I feel great most of the time.

Pacific makes gluten free cream of mushroom, chicken and celery soups. These are condensed like the Campbell's ones so can be substituted in recipes calling for the soups. Great for us casserole lovers!

You are not eating enough, for one thing. Shop the perimeter of the grocery store. There you will find fresh (unprocessed) fruit, vegetables and meats. Eat a varity of colors. That will give a varity of nutrients. Prepare them simply, without sauces or strong spices. You might want to stay away from dairy for a while to give your intestines time to heal.

Celiac is a rough disease to deal with at first. The depression will lift as you realize that the gluten free diet will allow a wide variety of really tasty foods. If, after a few weeks of gluten free diet of unprocessed fruit, vegetables and meat, you don't see any improvement, return to your doctor. You will need to rule out any furthur complications. I bet you will begin to feel much better soon.

Stay with us on this forum. The support here will get you through the hardest times. The people on this forum, for the most part, are caring experienced people who are living full happy lives.

Pacific makes gluten-free cream of mushroom, celery and chicken. The texture and taste are so like the Campbell's poison ones that you can make all your old casseroles. It comes in a little box, and each carton is equal the the standard can of soup. Hooray for Pacific!

I'm so glad to see the time spreads for some of you. I have usually reacted within 12 hours, but I have been sick since Sunday night and have not eaten any possible bad stuff since Saturday lunch. Could my reaction time be spreading out? Also, this is the worst reaction since diagnosis almost four years age. Do responses to gluten worsen after a long time gluten free?

Try making a crumb crust from Midel's gluten-free ginger snaps. The bright ginger flavor is really good with lemon ice box or apple crumb pie.

I have given up enough... first I quit smoking, then had to go gluten free. I refuse to give up my whiskey. Thank goodness I don't have to!

With so many other choices, why would anyone go to Applebee's? On the site Roadfood, they are refered to as Crapplebee. The food, gluten-free or not , is just not good.

My local Jason's is very careful about cc. The tomato-basil soup is gluten-free and is wonderful.

I go to our local Biaggi's (Ridgeland MS, just outside of Jackson) occasionally. The food is very good and I have never had a reaction from it. They will even bring you gluten-free bread and your own oil to dip it in. I say give it a try!

I used their Pad Thai and had no problem, except that is was so good my non -gluten-free husband wants it again.

Some people will never be satisfied. Admittedly, I am not a supersensitive. I do, however, have a granddaughter with a peanut allergy. Should all peanuts be banned? Or is the food supply actually what is good for most people?

Without getting on a political soap box (which I really love to do!) we need to look at what is the responsibility of the government and what is personal responsibility. If a food lists wheat I don't eat it. I don't care how much wheat. If a person is supersensitive he/she must do what is best for him/her.

I would hate to see Udi's, General Mills, Schar and a host of others stop producing foods I can eat because of too stringent government regulations. And that is what would happen.

Follow me around and eat everything I do. That seems to put a lot of weight on me. (Just a joke. I have the opposite problem)

If you think a bar doesn't clean their glasses, why would you go there? I can think of a lot of things worse than gluten from a dirty glass.

I don't can, but I do freeze. Every summer I freeze field peas and butterbeans that I buy at the farmer's market. I also make pepper jelly to give as Christmas happies.

Before you get a tatto, remember it is permanant. How will it look when you are 65? Probably all wrinkled and sagging. Sure you want that?

love2travel, thanks for the baklave film. It does look like a lot of work....maybe one cold winter day with nothing to do....

One of my favorites is a hotdog. Many hotdogs are gluten free (read the label) and the Udi's buns are good if you butter and brown them in a skillet. Roast the dogs on a fork over the stove eye (this even works on electric stoves turned on high). Put on canned chili (read label again), slaw, mustard, onion... what ever you like.

Baklava. Actally almost anything made with that flakey thin pastry. Is there any way to fake that?

Lightly saute 1/4 cup onion and 2T chopped green pepper. Add a box of Pacific condensed cream of mushroom soup, chopped chicken, a little pimento, salt & pepper. Serve this over canned or fresh steamed asparagus. It's also good over toast. With a fruit salad, this makes a good, quick meal. Even non-gluten-free husband likes it.

That recipe sounds very good. I can't wait to try it... probably tomorrow.