mbrookes

We'll make a southerner out of you yet! Glad you enjoyed your breakfast.

I saw a bumper sticker that said "I wasn't born in the South, but I got here as soon as I could." They must have discovered grits, too.

Try garlic cheese grits as a sde dish with pork.

Thanks for the help. I think I will try adding a little Kitchen Bouquet. That should do for the color and not have much taste.

Wenmin, I have also ruined stuff with burned roux; that was the reason for my question. Your recipe sounds like what I do, except for using the spoons to stop cooking. I will try that.

Are you looking for snacks or a meal?

Snacks:

Glutino pretzels with a mustard/honey dip

Nuts (read the ingredient list; some IDIOTS put wheat in canned nuts)

Most dips (artichoke, cheese, chili) are good with Glutino crackers

Stuffed mushrooms (adjust the stuffing to make it legal)

There are hundreds of good snacks.

If you need to feed a big crowd for a meal try this:

Make your regular lasagna recipe, but use eggplant slices sauted soft instead of noodles. Tastes better than the artificial noodles. Add a salad and bread sticks made with Chebe mix. Foe dessert make Betty Crocker brownies and frost with coconut/almond canned frosting.

OK. A lot of my pre-celiac recipes start with "First you make a roux" Help! Can any of you make a dark roux with non-wheat flour? I guess I'm looking for gluten free Cajuns. I can make a light blond roux, but hve not succeeded with a dark one.

I like using the corn tortillas, but my problem is that they only come in large amounts. I may eat two or three a week, but the rest get old. I wish they came in smaller packages.

I am very fortunate in that I react only to gluten. I use all of the listed products with no problem. Notice that these products are gluten free only; they do not pretend to have no ingredients that someone might be sensitive to. Just figure out which ones bother you and avoid those.

I think I posted this earlier, but here it is again:

Mix up as much white corn meal as you want to with 1/4 teaspoon salt, 1/2 teaspoon baking soda and 2 teaspoons baking powder for each cup of meal. Keep this in an airtight container or a heavy zip lock bag.

When you want cornbread, use one cup of mix, 2 eggs,2 Tablespoons oil and 1/2 cup buttermilk. Bake as usual.

Add 2 Tablespoons sugar to the cornmeal mix if you like sweet cornbread.

I use Community Coffee and have never had a problem.

If you like a little heat, try simmering a can of French-style green beans with about a half can of Rotel tomatoes.

I have to tell my good story. A few nights ago a dear friend had a big cocktail party. When I arrived she quietly said " there are dips and some pork tenderloin in the kitchen. Make your plate in there" She knew I always take crackers in my purse, and she was protecting me from cross contamination. I know how lucky I am to have such support from all of my family and friends.

I don't know about the Hickory Farms cheese balls, but they are sooo easy to make. That way you can be sure they are OK. Google cheeseball recipes and you will have many to choose from.

I agree with lovegrov. They can't leave out everything that someone might be sensitive to. That leaves pretty much nothing. We just have to resign ourselves to reading labels every time and realize that we are (bottom line) responsible for ourselves.

Lactose is in anything made from milk... cheese, butter, ice cream. If those foods don't bother you, look for another culprit.

Try soaking waterchestnuts in gluten-free soy sauce (La Choy is safe) and wrapping in bacon. Bake until the bacon is done.

An antipasta plate with olives (several types) cheese, gluten-free salami, roasted red peppers (from a jar)and pickled asparagus (Sam's has it in a jar and it is safe)

I would handle it the way I handle questionably old leftovers in the refrigerator: If in doubt, throw it out. If it's a good cutting board, you might consider giving it to someone or to a charity resale shop (such as Goodwill or Salvation Army)

Five Guys have safe fries and they are GREAT! Since potatoes are the only thing they fry, there is no chance of CC in the oil. By the way they also , in my experience, are very good about making sure the burger patties are not CC by someone else's bun. They will happily use fresh gloves to fix your order. No, I don't get a kickback... I just appreciate them.

Read the earlier post about old threads. This is a problem. I'm trying to train myself to check the date of posts, but I frequently forget. Please be careful about resurecting old posts.

Last time I looked at Lipton onion soup it listed barley as an ingredient. I think the recipe has recently changed because the older ones in my pantry do not list barley.

I talked to Kroger customer service. They said their Carbmaster yogurt is gluten-free. The have a ton of flavors, mostly very good.

I seem to remember the same thing happening with "fat free" a few years back. Foods that had NEVER contained fat were suddenly advertising themselves as fat free. Just a way to cash in on diet de jour. With the new publicity for gluten free brought about by fad dieters, we will probably see more opportunists.

BethM55, I see no reason why yellow cornmeal wouldn't work. I use the white mainly because I grew up with it.

HelpMe, using the cornflower will give a more "cakey" texture, which again is more Yankee. I do use cornflower and yellow meal when frying catfish.

Gumbo is almost always made with a roux (flour and fat) so I had resigned myself to never again eating one of my very favorite foods. Then...Eurika! I discovered by accident (conversation with a server) that the gumbo in one of my regular restaurants(Sal and Phil's, Jackson, MS) does not use a roux. They thicken with cooked down okra. The gumbo is wonderful, and I have eaten it several times with no reaction. If you find yourself in Jackson, try their gumbo. They also will grill their redfish with no flour, just seasonings.

I love those people!!!!

Our local Thai restaurant (Thai House, Jackson, MS) is really good as well as safe. The owner came out and talked to me about it. There is only one section on the menu that I can't have, the battered and fried things. Soy sauce is on the table, but not used in cooking.

I use Olay face wash and moisturerizer regularly with no problem. Course, I don't eat it!

I hope y'all know how lucky you are to have Whole Food near-by. The closest one to me is 4 hours away in New Orleans. I may make a run down there and stock up on all the goodies I hear about from y'all.