mbrookes

I haven't seen any of the buns around here. The Udi's Newsletter said they would be available in late April or early May. Are you lucky people in a test market area? Of course, when the end of the world comes it will take a couple of years to reach Mississippi!

I miss going to our neighborhood bar and having a beer with our friends. (a mixed drink just isn't the same, and in the middle of the afternoon it seems rather hard-core drinker)) Also I miss sharing in the bar food on the table. Even though I don't mind Redbridge, no bars or restaurants around here offer it.

Other things I really miss:

Fried shrimp Po boy

gumbo

Popeye's chicken

All things commercially fried

How much of this make up do you plan to eat? Except for lipstick, I would think that very little would be ingested. From my understanding, Celiacs have problems when the gluten enters the digestive system, not by external contact.

I am suspicious that a few companies are making quite a lot of money by playing on our fears.

I am kind of wary of anything that has that many chemical ingredients. I don't know what half of them are. I try to limit myself to foods that I can actually pronounce.

I make Trash mix with Rice Chex, Corn Chex,gluten-free Whole O's, Glutino Pretzles and nuts (using the old Chex mix recipe) and have no trouble except over stuffing myself.

I find that if I heat my pan as the oven preheats and then put the Udi's crust (with toppings) on the hot pan the bottom of the crust gets good and crisp. We are sort of "back water" where I live, so I have to use whatever I can get. I do envy all of you with access to gluten-free bakeries, pizza places and good grocery stores.

I called and talked to the manager. He went over thye steps that they take to assure safety, and I do realize that sometimes accidents happen. He promised to talk to the staff again about the importance of keeping food strictly separate.

I will try again. I had eaten there before with no problem.

Yesterday I ate from the gluten free menu at P F Chang's. I had their version of General Tso's chicken (can't remember what they called it) Within two hours I realized something was very wrong.

I had not eaten anything except frpm my own gluten free kitchen for several days, so I'm sure that was the source.

Has anyone else had a problem there?

These statistics sound suspicious to me. What research is that based on? Look closely at any statistics that are not supported by research. Ninety percent of statistics (including this) are made up.

I also make crumb crusts with MiDel ginger snaps. For a treat, use half ginger snaps and half finely chopped nuts.

Most cosmetics, in my opinion, are safe unless you eat them. I don't eat shampoo, conditioner, body lotion,shaving cream... or a host of other products. Gluten free living does not have to be as hard as some people make it.

I have also found the pharmacist at my local CVS to be totally helpful in tracking down ingredients in meds, prescriptopn and OTC. I am a CVS fan!

I keep the end pieces of my Udi's bread in the freezer. When I have several I put them in the oven at 300 degrees for about 45 minutes and run through the food processor. Also, cut the pieces into shapes before baking to make "melba toast" for appetizers.

I have the Culinary Institute book, but never use it. Many of the recipes are very complex and call for ingredients that I can't find.

I love the Cake Doctor book. I'm going to make the carrot cake today.

Another book I like is Carol Fenster's 100 Best Gluten Free Recipes.

If you don't have an Ulta nearby, Sephora will do the same thing. I don't know whether or not they carry Bare Minerals, but they do have many different brands to try.

Remember, shared equipment and shared facilities are different.

A shared facility must be declared even if there is no contact. Example, if your kitchen is totally gluten free and your child uses a gluten containing paste in his room with the door closed on a school project, you have shared facilities.

If your husband cuts a regular sandwhich on the counter and thougoughly washes the counter and the knife, you have shared equipment.

A great deal depends on how careful the manufacturer is and on how sensitive you are.

You have a great idea. Good luck!

The thing that would have helped me most? I really needed someone to help me convert old favorite recipes to gluten free. I have gotten pretty good at it now, but I threw out a bunch of failures... some too grim to even mention.

Little tricks that most of us have learned (like carrying crackers in my purse to cocktail parties) would make a good booklet.

I actually like the John's Red Mill, but it is a lot of trouble. I use Udi's and preheat the pan (I don't have a pizza stone) while the oven heats. Pile those goodies high! We love it.

Swanson's chicken broth is gluten-free. Even though it is a bit pricey, I like to use Emeril's beef and chicken. I called the company and they said both stocks (and his seasonings) are gluten-free.

Beefy Rice

Saute onions in oil until soft

Add 1 part rice and 2 parts beef broth. (I use Emeril's. It is gluten-free and really good)

stick in a bay leaf.

Simmer until rice is done.

Amounts depend on how much you want.

This is good with beef dishes (think steak or hamburger steak)

All these months later I still have the same problem. I am not obese, but I do need to lose about 20 pounds. I have tried Atkins for 2 months (lost nothing) I have tried low fat (nothing) . I refuse to give up my one nightly cocktail, but surely that isn't the problem. I am getting very frustrated.

Yesterday I went to a new orthopedic doctor about a foot problem. He looked at my paperwork and said "I see you have Celiac. What do you take for it?" This was a very young (think Doogie Howser) doctor who must have been in med school fairly recently. Don't they teach them about Celiac? OK, he's not a GI specialist, but I would think he would pick up a little basic info somewhere along the way! Is this unusual? Am I being unreasonable?

Keela, we do that too and call it "glop and smear".

We solved the Mayo problem by buying different brands. My husband likes Dukes and I like Helman's, so no problem.

Sounds like it's time far a call to the company. Thanks, y'all. I'll let you know what I find out and give the name of the tea. It really is good, so I hope it's OK.

I know I have read something about this, but can't find it now. Is licorice gluten free? I tried a new (to me) herbal tea with licorice and I feel a little peculiar today. It may be totally unrelated to gluten, but I just wondered about licorice.