mbrookes

Thank all of you for your input. It seems it is as I suspected. Triumph needs to update their cards. Tomorrow I will contact them and at least maybe get my money back. I hope they will do a little more research and redo the cards.

I just recieved the Triumph dining cards I ordered and I am upset. They list blue cheese as a no-no. Also they say to avoid any form of food coloring, natural or artificial flavoring or modified food starch, That about covers all food in a restaurant.

I have been eating all af those ingredients with no problem. What's the deal here? Are those actually dangerous and I have been misled, or are the Triumph cards out of date?

Hormel pepperoni stix are gluten free, so there's a protien. They are individually wrapped and don't need refrigeration.

When I tried it I didn't have bread crumbs, so I used chopped toasted almonds. What a good dish! Next I'm going to try thr same thing with broccoli.

Irish daveyboy, you are wonderful. I have learned that I can always trust your information and advice. That is a good thing!

Thanks. I will try the gluten-free Pantry. I have to order the Chebe (and I do love it) so it will be the second attempt.

That does sound good, and I can do a cookie crumb crust ( I use MiDel ginger snaps) but I need a regular crust for cobbler or chicken pot pie. HELP!

I know this has been discussed before, but every pie crust I have tried has been awful. I am generally a very good cook and have been able to convert most of my recipes to gluten-free, but every pie crust I try is crumbly, sandy or otherwise just awful. Can some one help me?

Last week I did fried catfish filets and got raves:

Mist filets with water. (I use a spray bottle I bought at a beauty supply store)

Salt and pepper liberally.

Dredge in yellow cornmeal. (I use plain grocery store, but look for gluten-free if you are particularly sensitive. I have had no problems with the regular store brand.)

Fry in hot (360 degree)deep peanut oil until golden brown and floating.

This gives you a down home southern fish.

I make my own sometimes for a treat (when I feel like splurging on the calories) I use heavy cream, sugar and vanilla. Really good. Adjust the proportions to suit your taste.

Thanks,irish daveyboy. I think I'll surprise my man tonight with an Oriental dinner. Spring rolls and your fried rice to which I will add a few sauted shrimp.Add a Thai cucumber salad (marinate thinly sliced cucumbers and red onion in vinegar, sugar and red pepper) and I'm all set!

Gluten free CAN be good and varied!

What is groundnut oil? Peanut oil?

There really is a lot of bad info floating around. When I was diagnosed 2 1/2 years ago the hospital diatician they sent to talk to me said "I don't know much about this. Your best bet is the internet" Boy, was she right. I have learned all my survival skills from this and similar sites.

The Grainless Baker makes a really good hamburger bun. I order them at www.thegrainlessbaker.com. They also make a really good baguette that I use for garlic toast and for dipping in seasoned olive oil. I have served the baguettes to company and been asked "I thought you couldn't eat bread," so nobody knew they were gluten-free.

Go the the Betty Crocker site and click on gluten free Bisquick. They have a bunch of recipes.

Good for you, lovegrov. It's so great to see some common sense!

Luvs2eat has a good recipe, very typical deep south (I live in Mississippi, so I KNOW deep south!) Try cutting back on the sugar and add a pinch of salt. Buttermilk is best, but if you don't have any add about a tablespoon of vinegar to your milk and let it sit for a few minutes.

Our local Mellow Mushroom has started advertising a gluten free pizza. I'm worried about cc because of all the regular pizza they make. Has anyone tried a Mellow Mushroom? Results?

For now I only eat pizza I make at home, but it would be nice to have it as an eat-out option.

Oh, I meant to ask: Why did Chelsea have a gluten-free cake ? Does she have Celiac, or is she one who is doing it to lose weight? That's the first I heard about the cake.

I happened to see that Today show. The source person did point out that most Celiacs actually gain weight when they go gluten free. She did not say why, but in my case it was because food was no longer running through me as fast as I could eat it. It stuck around long enough to become fat!

I am another Chebe enthusiast! For Easter I had the whole family (grown children, spouses, little ones) for dinner and served Chebe rolls with the meal. I didn't say they were anything special and everybody loved them and wanted to know where they could get those great rolls. I was so tickled to tell that they were gluten free!!!!

Thanks for the info on other ways to use the bread. I will definitely try some pocket type sandwhiches.

What a great idea! We haven't had a party like that, but I have done two cocktail parties at my house where all the food was gluten free. No one knew a thing! Some close friends did ask "Can you really eat all that?" They were amazed at the variety and fun foods that were gluten free. A real eye opener for some.

I think it is important for us and our friends/family to know we are still more alike than different.

If you live around Greenville, SC, let me tell you about Larkins on the River. I was there about a week ago and the food is fabulous. They don't have a gluten free menu, but I understand that the lady who owns the place has Celiac, so all the waiters and the chef are fully informed and very helpful. They even served gluten-free bread. It is a tad expensive, but not out of line for a fine dining experience.

The worst ever was some kind of gluten-free frozen pie crust. Just awful taste and grainy. Must have been made of sand.

Another bust was Pamela's biscuit mix. Just bore no relation to a biscuit!

Several of you slammed the Midel cookies, but I love their ginger snaps.

A new treat I just found is Kind Plus Cranberry Almond bar. Also, the Atkins Endulge candy bars are safe (at least I haven't had a problem and the ingredients sound all OK)

I foud it at Kroger, right along side the regular Bisquick.

I haven't tried it yet, but I did notice that the biscuit recipe called for adding shortening, which the original does not. To me, that says you may not be able to use all the old Bisquick recipes without modification.

Any one used it yet?

If I were going out with a guy who told me he had Celiac disease and couldn't eat gluten I would hit the internet and amaze him with my understanding. Many of us females are hard wired to be care-takers, so I really don't see a problem. Unless, of course, she is totally self-absobrd in which case ...lose her quick.