mbrookes

I agree. I am MOST fortunate in that I am not super sensitive. Thank you for not using impolite words, but I think you are over-stating the prescence of barley in salad dressings. If it is a worry, ask for olive oil and lemon juice on the side.

Maybe I did not express myself well. I mean that our attitude is very important in our health and the way we are perceived. I am a person who happens to have Celiac disease. I am not Celiac disease who happens to be a person. Maybe I have been exposed to too many whiners.

Since you are highly unlikely to encounter rye or barley, just tell the server (like you probably always do) that you can't eat wheat or wheat products. Every one is by now used to people with food allergies and think nothing of it. The way you handle the whole thing may make a good impression. Don't make it sound like a disability, just matter of fact.

It is not a disability, and I wish people (yes, including some with Celiac)would stop treating it as such. Most of us live very normal lives and just eat carefully. (oops, I'm on my soapbox again)I am a very normal person who has to be careful what I eat. The fact that I have Celiac does not dominate my life.

My ancestors did not claw their way to the top of the food chain so I could eat twigs and leaves. The reason people get anemic when they don't eat meat is that our bodies are designed to eat a wide variety of foods, including meat, to fill our nutritional needs. I understand that many people do not agree with me, but that's all part of life.

I only recognized a couple of groups mentioned.. Otis Redding and Pink Floyd. I listen mostly to 60's and 70's beach music or Motown-type stuff. But then, I'm old.

I used the sorghum blend from Carol Fenster's 100 Best Gluten Free Recipes. I use that blend a lot.

I have made three different cakes from that book, and all of them were really good. The carrot cake was my non-Celiac husband's favorite, but the cinnamon breakfast cake was really good , too. I made the rum cake for a party and every crumb was gone. I used an old recipe from a friend for the glaze, and it had a lot more rum!

I have not seen those around here. I have been using Udi's and they are OK, but I'm open to a better option. Where in Mississippi are you? I'm in Jackson.

Thanks. I made the cobbler and it is wonderful! I plan to use the same recipe with blackberries and blueberries as they come in.

I eat out a lot and I have had only one similar experience in the three years that I have been gluten free. The waiter at a local restaurant, after I asked a couple of questions, said "I think you ought to eat somewhere else." I left and haven't been back. I'm sorry that I did not ask to speak to the owner/chef. I'm sure he would have been able to feed me and would have corrected the waiter.

Oh, yes. I am sending my peridontist's first born to college. I don't really know about the presence of gluten. I just went by what the hygenist said. I'll check more carefully before I make any more blanket statements.

If by frying you mean deep frying (think french fries, fish, chicken) I use peanut oil. It has a very high smoke point and no discernable taste. It also filters well for reuse.

Great peaches are now coming in from Alabama (the parts not blown away) and Missisippi the parts not underwater.) This has been a rough spring.

I would love to make a cobbler. Does anyone have a good gluten-free recipe?

Actually, it was not the dentist who knew about the gluten. It was his assistant who regularly cooks for someone with Celiac. She was very aware of the possible problem. Better safe than sorry.

Yesterday my peridontist told me the paste they use to clean teeth has gluten in it, so he used regular tooth paste (Crest). Hadn't thought of this so I thought I'd give y'all a heads up on it

His chicken stock and beef stock are gluten-free and really good.

I finally tried Mellow Mushroom and found the pizza to be no better than just OK, but BOY was it expensive! I don't think I'll be going back. A buck seventy five per topping is way out of range with other local pizza places, both chain and indy.

Has anyone tried taking their own bun to Five Guys? Do you think that would work? I would love to be able to eat a burger and fries there.

Actually, I don't eat in my car... or text or use a cell. I only drive. Distracted driving is as dangerous as drunk driving.

It's the same old song... check everything. It gets to be a pain, but not as bad as being glutened.

Don't forget your old cook books. A great many of those recipes (except for baking) are already gluten free or can be made that way easily (thicken with gluten-free flour, be sure ingredients are gluten-free etc.) We still eat most of the things we did pre-celiac.

I do fried green tomatoes (also eggplant) with a mixtre of a little gluten-free flour (commercial mixed like Pamela's) and mostly white corn meal. That works well for me.

Glutened by a steering wheel? Did you lick it? I don't mean to be a smart a**, but doesn't the gluten have to enter your digestive system? I don't think you get glutened by surface contact. Maybe I'm wrong. I do touch my husband's regular bread and carefully wash my hands. I've had no problem from that.

I order from the Grainless Baker... you have to call them, but the products are shown oline. I love their baguettes. They are a little pricey and the shipping adds up. I usually order several things at once to save on shipping. They only ship on Tuesdays, so I usually order on Monday and get my order by Thursday.

Use any firm white fish (Talapia works well) Sprinkle the fish liberally with a seasoning that you like. (I use Cajun spices) Saute in half butter/half olive oil. Cook quickly, turning once, just until the fish flakes.

If you want a rich sauce, reduce cream until thick and add cajun seasoning and crawfish. Put this over the fish.

Butterf8, I love the "birddog"!