mbrookes

I take 50,000 iu once a week. This seems to have brought me to normaal, but there is no discussion of ever discontinuing it. It's just a little pill so who cares?

My husband also grows peppers. We make pepper sauce from some of them.

Just wash and cut off the stem end. Fill a jar or bottle (old catsup bottles are great, or Grolsch beer bottles with the snap on tops, Unfortunately, someone else will have to empty Grolsch the bottles!)Heat plain white vinegar to a simmer and pour over the peppers. Put on the tops when slightly cooled.

In about a week you can sprinkle it on peas, greens or whatever.

Pure vanilla should be fine. I use plain ol' McCorkick with no problem. Watch for ingredient labels on "imitation vanilla flavoring"

I'll be in VA Beach for a week this summer. Does anyone know where I can buy Udi's bread or other gluten-free foods there? I had rather not have to pack it and bring my own.

Is there a place in VA Beach to buy Udi's bread? I will be there for a week and really don't want to have to lug it up there. Thanks.

As a deep South person, I also love all the old food. Fortunately, most of it is natulally gluten free... fresh field peas, butterbeans, corn, tomatoes, watermelon. snap beans, yellow squash are coming in now so I'm eating like a queen. Cornbread, the bread of choice with vegetables, is easily made without flour.

Make this for your Southern boy:

Corn Pudding

6 ears white corn, cut off and cobs scraped

3 eggs beaten

1/4 cup sugar

1 1/4 c milk

1 Tablespoon gluten-free flour

a little salt and pepper

Thouroughly mix

Dot the top with butter and bake at 350 for about 45 minutes, until set and beginning to brown. Welcome to Dixie!

The best use I know of for sorghum is Red Bridge beer. I miss my Pilsner Urquel, but Red Bridge is a good substitute!

Oops. I didn't do that right.

I find that I can use a commercial mixture like Pamels's flour for most purposes, but for frying chicken and especially for onion rings I like Oriental rice flour (called sweet or glutinous) It stays crisp when even wheat flour doesn't.

For frying fish I use cornmeal with a little Tony Chachere (Too bad. I can't spell that word) It makes great catfish.

I think my mom who is lactose intolerant and bread is the only thing she can still enjoy is gluten intolerant, but I don't bring it up cuz she loves to bake and it's really all she enjoys. Milk takes more things out of your diet than gluten does.

She still gets VERY sick at her stomach at least once a week and says, "I guess some kinda milk got into my system", but she's so careful, and I think it's the bread.

Also I think my daughter is gluten intolerant, too. She has severe tummy troubles and some weird kind of acne that's not acne, and she lives on pasta, it's the only food she likes. Noodles is her nickname.

If someone had told me bread was making me sick, I'd have look at them like this:

Have you tried Tinkiyada brand pasta? It is very much like wheat pasta in texture and taste.

I would have thought the corn chips would be gluten free but our waitress checked with the cook and they said only what was on the menu is gluten free and that wasn't on the menu.

Did they check the ingredients on the package? Most corn chips are gluten-free, so maybe it was just accidently left off the menu.

So I can once again have my old stand-by sausage-cheese-Bisquick balls. HOORAY!

I just contacted the parent company (Betty Crocker) and was told that the gluten free Bisquick should be in stores by mid-August.

I gained a lot of weight right after going gluten free 2 years ago. Now I'm on Atkins diet and it is working (12 down; 18 to go). I just drank an Atkins shake about an hour ago, and the old cramps have kicked in.

Has anyone else had experience, good or bad, with Atkins products?

I go alot, too. I think mine is becouse I dring so much water. I mean, really all day. I also keep a glass by my bed to sip at night. I have Sjorgen's (sp) and that makes my mouth dry, so I drink... then I wee and start all overe.

I was in the hospital when I was diagnosed. They sent the hospital diatician up to see me. She gave me a booklet and said "I don't know much about this. Look at the internet"

Not to repeat, but it does get better. Once you have had time to heal, you won't believe the difference in your mental outlook. I'm a much better cook than I used to be because now I pay attention and try to match flavors and textures to make up for what I can't have.

This site has been a boon for me. Let us help you. That is how we thank each other... we help someone else. Ask all the questions you want to. No one here will make fun of you or put you down.

I have found the more upscale restaurants to be better able to care for me. I mean the ones with a chef as opposed to a cook. In those places each dinner is usually made to order, so it is easy to leave off something or substitute an ingerdient. I have frequebtly had waiters take my "dining card" to the chef, who then reccommends one or a few items from the menu.

How about this? What if she has celiac, too? There are a lot of us and some of us are really really cute!

Fortunately, dirty rice is so easy to make that a package is really unnecessary.

The spiral cut ham I bought at Sam's was also marked gluten free as was the packet of glaze. It was one of the best hams I have ever had. Hooray for companies that tell us when the food is safe!

It's kind of rough to tell someone to join a support group. There is not a support group (thit I have been able to find) in my whole state! Like it or not, buddies, YOU are my support group, and I can't say how much you have helped me.

Tehana, stick around here. This is a super group of people with untold combined knowledge as well as wisdom.

I eat Amy's mac&cheese frequently and have never had a problem. I mix in some crip bacon or baked ham and it makes a whole lunch.

Grainless Baker makes really good hamburger buns. No one in my area carries them (health food coop is working on it) so I order them from the company. Expensive? Yes, but as the ad says... I'm worth it!

Good recipe, Psawyer. I use something very similar, but since I'm a tad lazy I use garlic powder.

I find it easy to make a whole pile of them at once and keep them in an airtight container. When I want seasoned bread crumbs, I just throw a handful of crutons in the food processor and whirl away.

I make a crumb crust using my old recipe and gluten-free ginger snap crumbs (I like Midel) made in the food processor. It will look too soft when it comes out of the oven, but it will solidify as it cools.

I have used it to raves (no one knes it was gluten free) with key lime pie, lemonade pie and banana pudding.

Also be aware that you have not absorbded what yor body needs for a long time. I give myself (on doctor's orders) a B-12 shot once a month. It started out once a week. I also take prescription strength vitamins and lots of iron.

You WILL get better. The diet will become second nature, and really most food doesn't contain gluten. Eat a lot of fresh vegetables and fruit and grilled meat. If you feel depressed, do something you like. Lie on the couch and listen to music. Read a trashy novel. Watch soap operas. Whatever. You WILL get better.

Get a good restaurant card(the one I use is from the food allergy and anaphylaxis network) and fill in the foods we can't eat. Give it to a manager or your waitperson. I have had greast success with this.no one wants to be sued (and even if I am not a suing person, they don't know this)