mbrookes

I throw a few slices of bread (any kind you like; I use Udi's) in a food processor and grind it to the size crumbs I want. If you want dry bread crumbs, put the sliced bread in a slow oven (about 250) and bake until dried out all the way through and lightly browned. This is how I use up the end pieces from a loaf. 

Lisa, I have done that, too. I guess I was looking for  a lazy way out. Recipe is for tomato casserole:

1 T oliveoil

3 (14.5 oz) cans seasoned diced tomatoes, undrained

1 cup chopped onion

1 green bell pepper, chopped

3 cups herb seasoned stuffing mix

3 T brown sugar

2 t Cajun seasoning

3 cups grated sharp cheddar cheese

salt, pepper, garlicpowder to taste

Saute tomatoes, onion and bell peper in olive oil over medium heat for 6-10 moinutes. Add everything else. Bake in 9X13 casserole at 350 degrees for about 30 minutes.

This is great with any meat, especially pork. Serves 10-12.

One of my very favorite recipes calls for herb flavored stuffing mix. Is there a gluten free one? Where can I order it? If I can find a stuffing mix that works, I'll share the recipe.

I always ask them to put on clean gloves to fix my potato and chili. No one has ever minded and I've never had a problem later.

I look at shared facilities this way: You mentioned a husband. Does he have any regular bread in the kitchen? If so, you have shared facilities. Do you use the same pans to cook in? If so, you have shared equipment. I am not a super-sensitive, so I don't worry about shared facilities, but I do consider how hard a specific substance would be to clean off a machine in the case of shared equipment.

Adalaide, how wonderful to hear a voice of reason. Most (I never say all) Celiacs must ingest the gluten for it to be harmful. This should relieve us of worries about shampoo, shoe polish, grocery bags and a host on non-edibles.

If there is wheat used, it must be labled. There would be no reasonable need for rye or barley.

I use Castleberry's chili on my hot dogs. And have you tried the Udi's hot dog buns? I love them, and that way I can have a "real" hot dog.

I find that letting the pastry "rest" in the refrigerator for about 2 hours before rolling it out really helps. I think the gluten free flours (I use cup4cup by Williams Senoma) absorb the liquid more slowly, so the rest period helps.

I only have a problem when I over-indulge. Your system may be especially sensitive to anything since you are so recently gluten-free. Give it a little while and try again. Several things that made me sick at first do not any more since my system has had time to heal.

I have made mayo for years the way Mama did:

Start with 1 egg, beaten with electric mixer until light yellow

Add 2 cups oil (I use Wesson, but it will work with olive or corn to avoid soy) This is important: add a drop of oil at a time while beating until it begins to emulsify. Then pour in a very thin stream until all used.

Add salt and lemon juice to your taste. If it tastes too oily, you probably need more salt.

At this point, add any flavorings you like such as mustard powder, chili powder, or finely crushed fresh herbs.

Just got back from a Texas trip. We discovered Mr. G's Pizza in the old section of Bryan that is now an area of cool specialty shops... several antique shops. Mr. G's has gluten free pizza. They make their own crust and the "supreme" has tons of toppings. More good news? It is wallet friendly. It costs no more than a regular pizza. They also had Red Bridge beer which went mighty well with the pizza.

When we travel through Greenville we always eat at Larkins. They have the only gluten free She-Crab Soup I have found, and it is devine. Sorry I don't know of any other places, but that one is a winner.

I tried it and thought it was awful.My husband was washing dishes and asked what the awful smell was. I won't buy that again, but I would lov e to find a good chicken noodle. Any ideas?

I love salty, crunchy snacks. Two of my favorites are Glutino Bagel chips and Glutino pretzels. Potato chips (Lays) and Fritos are right up there.

I have had no trouble with any distilled spirits exceptthe sour mash bourbons such ar Jack Daniels and Jim Beam. That is probably just a quirk of my system.

Be careful with tequila. I find that it tends to make my clothes fall off.

I called the company to see where to get them. I was told that no one within 50 miles of my zip code carried the gluten freeRice Krispies. I spoke to the manager at Kroger, and he said he would try to order them. No success yet. I guess it is a regional thing. Here (Mississippi) we often do not have access to products readily available in other areas.

At least they have a gluten-free section. My Walmart mixes it all together (gluten-free cereal on cereal isle, gluten-free bread on bread isle etc.) I do not shop at Walmart for that and other reasons.

AHA! Another fruitcake lover. We are few and far between. I make my own fruitcake using my grandmother's recipe only substituting Cup-4-Cup flour for the regular flour. It comes out perfect. Now if only it didn't have several thousand calories per tiny slice.....

I saw on Udi's web site that they are now making a baguette. Has anyone tried it? Is it good? You can't order it yet, but I thought if they are good I would ask my health food store to order some.

In case they are not good, do any of you know of a good baguette I can order? We don't have a Whole Foods anywhere in my state.

For cocktail-type parties I always take some gluten-free crackers in a little pouch in my purse. The small zipper bags from make-up give aways are perfect. That way I can nibble the crackers plain or get some cheese from the undisturbed end of a chunk of cheese. Fruit and vegetables are usually available because so many people are weight conscious. Just watch out for stray crackers on the veggie plate. Also, so many chip-type things are safe... plain potato chips and Fritos come to mind.

Mainly, relax and have fun. After all, wine and distilled spirits are gluten free!!!!

I know how overwhelming the gluten free diet can be in the beginning. All of us here had a beginning. I have been gluten free for almost six years, and I promise, it gets much easier.

All I want to do right now is encourage you because I remember the frustration and, yes, fright, that I would never be able to enjoy food, eat with my friends, cook for family... and a host of other things.

You are in the right place at Celiac.com. These people helped me soooo much. Ask away. Someone here will be able to answer you. One word of caution... look at the dates on the threads. Some are years old and totally out of date.

Use common sense. Read all labels. Eat a lot of fresh foods (they taste better, anyway). Rye and barley are not such a problem as they are very limited in their uses. Wheat, however, turns up in the darndest places. Stay vigilant. You have friends here who will cyberly (new word) hold your hand all the way.

Can't tell you how much I envy those of you with a choice of grocery stores. Here in the boonies (Jackson,MS) we only have Kroger and one local chain. If they ain't got it, you don't get it. We will have a Whole Foods sometime in 2014, and I can't wait!!!!!

I have been gluten free for six years, and YES, an accidental exposure to gluten brings a swift and extremely unpleasant reaction. And, 1desperateladysaved, it is a very strong motivator.

I have learned so much from you people on this site. I don't know how I would have ever gone from my original "I will never be able to eat anything" to "It's just routine" without y'all. Thanks a million times.

Is Gevala really coffee? Wait, I'm thinking of Postum. That has grain, but I don't know what kind. I know I'm safe with my Community with Chicory.