mbrookes

I get Crunchmaster crackers at Sam's and love them. We do not have Costco, but they are in negotiations with our city about a site. I really hope we get one because of all the good reports I hear about it. I was very excited when Whole Foods opened here, but have been totally disappointed. My Kroger carries more gluten-free food that Whole Food and it's a lot cheaper. My Whole Foods employees  that I have talked to don't seem to "get it" when it comes to gluten-free.

Most homes of Celiacs are shared facilities. My husband keeps a loaf of bread in a closed breadbox. Shared facilities right there. Shared lines? He makes a sandwich on the counter and then cleans it up carefully. Shared lines right there. I think it may depend on how sensitive you are and how carefully the lines are cleaned. Each person has to make his own decision.

One problem with gluten free stuffing (and many other foods) is expecting them to be just like what you remember. It usually won't be. Look at it as trying something new, not copying something old. My dressing recipe (that's what we call stuffing) is made of cornbread, as was my grandmother's. No problem. One of the advantages of living in the deep South is that many foods use corn meal rather than flour. I have been told that that is because after the "war of Northern aggression" wheat was not available, so people used corn.

The pie crust is good. I have used it several times for fruit pies and for savory turn-overs. It is easier to handle than the others I have tried. Thank you, Pillsbury.

When I am eating out, I always explain to my server that I am not doing "gluten free" as a fad diet. It will really make me very sick. I have been amazed at how many answer with "Oh, I understand. My father-in-law (sister, cousin, friend) has that too. I'll watch your food carefully."

Nice dream, dear, but I think not. 

A can of roasted peanuts... I guess it was to keep them from sticking together. That was a strange brand that I found on the "weird food aisle" at Tuesday Morning.

I don't think the Celiac blood tests are as reliable as some of you think. My blood tests were "inconclusive", in that one test was totally positive, one was totally negative, one was so-so. Endoscopy, however, showed completely flat villi. Endoscopy is the true test.

Since everything in a Waldorf Salad is gluten-free anyway, I would suggest Googling it and just pick the one that sounds best to you.

Like BlessedMommy, I generally use regular recipes and just change the poison parts. The one gluten-free cookbook I really use is Anne Byrn's The Cake Doctor Bakes Gluten Free. It is great for anything from cookies for the kiddies to a Wedding cake.

Thanks for the recipe, Laura. I will try it out soon. Don't know if I can find the KA flour, but I'll try.

This is why I love this site. Someone, somewhere knows everything. 

That is the tramadol that I use for arthritis pain. I love it. No adverse effects.

Best solution... husband goes gluten free in support of you. That's what mine did. He eats all the gluten he wants out of the house, but my kitchen is gluten free, except for his loaf of bread and hamburger buns. I wouldn't inflict mine on anyone that does not have to have them..

Will a popover recipe work with a good gluten free flour? I generally use William Sonoma's Cup-4-Cup and have been able to use most of my pre-celiac recipes (pie crust, biscuits, pancakes, fried chicken, etc..) but wondered if anyone has been successful with popovers? 

Trick for hamburger buns: I use Udi's. Defrost them in the microwave and then mash them a little flat. Next smear with butter and toast on a griddle or skillet. They are really good that way.

The suggestion to get a freezer is a good one. I just last week put 1/2 bushel butter beans and 1/2 bushel field peas in my freezer for the winter. I buy them at peak season at the Farmer's Market, so the cost is reasonable... less than buying frozen ones. If I have time, I will freeze corn and tomatoes. Tomatoes are not good for salads and stuff after freezing, but are great for cooking.

I find that the crusts roll out better if you refrigerate the dough (wrapped in plastic wrap) for about an hour before rolling. The liquids don't seem to absorb as quickly into gluten-free flour. The rest period lets it absorb completely.

I find that using a free standing (not part of a chain) pharmacy is best. They generally are more interested in the customer as a person and are willing to bend over backwards to help. Ridgeland Discount Drugs in Ridgeland, MS, is an excellent example if you are in the area.

When we made reservations, we said one of us has Celiac.. can you handle that? Their answer was a definite yes.

When we arrived tonight the first person we talked to said " Oh, you have Celiac. I will take care of that."

The waiter said " I understand that you have celiac. What do you like from the menu? We will see how to work it."

I had a fabulous dinner!!! I totally recommend this place!!!!!

I will be in Virginia Beach for  a week in July. Can anyone recommend restaurants that are Gluten Free friendly? I am not super sensitive, so it doesn't have to be totally gluten-free, but just understand CC.

Thanks.

Back to Chinese foods:

Have you tried Thai food? It is as good a s Chinese and they generally use fish sauce rather that soy. Try some of the mixes... many od them are labeled Gluten free. I especially love Pad Thai.

I also have CRS, but I'm turning 70 next month. People tend to cut me some slack because of age! I have a sweat shirt with the Greek letters Chi Rho Sigma on the front. Looks just like a sorority shirt, but people who "get it" seem to like it! 

Sorry, I didn't notice your name. I was mainly replying to those seeking a canned solution. I am in central Mississippi, so "Hello, neighbor".

OK, folks. You need a southern voice here.

Soak dried beans overnight and discard any that float.

Saute the trinity (2 parts onion, 1 part bell pepper, 1 part celery) until soft, not brown.

Add beans and enough water to cook. Simmer most of the day. This can be done in a slow cooker if you don't want to stay home all day.

When beans are soft, mash about a third of them.

Brown a good smoked sausage.

Cook rice. Serve beans over rice and put the sausage on top.

I agree with those who say to toast the buns. That definitely improves the flavor.

Tinkyada pasta is my favorite. I have even made a pasta salad with it and gluten-eating husband thought it was really good.