Jump to content

lobita

Advanced Members
 View Profile  See their activity

  • Posts

    83

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by lobita

  1. lobita
    I bought a KitchenAid from Costco about a year ago, and I love it. It's totally essential for making breads, in my opinion.
  2. lobita
    That's adorable!
  3. lobita
    Huh, how interesting. I thought I had been glutened by a Beringer Pinot Noir a couple of months ago. I mostly drink South American wines now, and usually don't have any problems. I guess it's a matter of the process at each winery.
  4. lobita
    Ooh, I did a layered bean dip last Sunday for Father's Day, and it went fast. I put pieces of fresh basil leaves instead of cilantro and it gave it a really different, but yummy taste.
  5. lobita
    My favorite is Mountain High, which says it's gluten-free right on the container. It's a super creamy yogurt. Also, the Lifeway brand of kefir clearly marks all of their gluten-free kefirs. Peach is my new favorite from them.
  6. lobita
    I don't have a problem with those sodas, but if you continue to, there's always Sprecher's soda, which are all listed as gluten and caffeine free.
  7. lobita
    Thanks for the replies you guys. It made me feel better.
  8. lobita
    Looks yummie. In my cooking, I always substitute rice flour when it calls for flour like in making a roux or dredging. It's always worked out fine for me.
  9. lobita
    This is probably going to sound more like a rant than a question, but here goes. My bf's sister is hosting a family dinner event this Sunday, which I'm invited to and expected to go to. The problem is that she's totally not sympathetic to my gluten intolerance. Her attitude is she's going to cook what she's going to cook and tough if I can't eat it. While...
  10. lobita
    Thanks for the info! I think the 2:1 ratio is a good rule of thumb, but for different products, will vary. For instance, I made Annalisa Roberts' soft pretzels and it calls for 1 c sorghum, 1 cup combo of the light flours, and it comes out perfect.
  11. lobita
    I've found cakes and cookies can pretty easily be converted from a wheat recipe. It took many years for me to get a good pie crust (adding an egg really helped), and now I love my pizza crust. The most problems I've had is with gluten-free bread. Sometimes it seems to work, sometimes it seems not to. The gluten-free yeast-breads sometimes have trouble rising...
  12. lobita
    I did eat it and I didn't react as far as I can tell, but if I saw the ingredients before tasting the sample, I wouldn't have touched it. So maybe that's more of an emotional response rather than a rational one.
  13. lobita
    I just ate some homemade stirfry which I made with sweet potato starch noodles, and I had no reaction to it. It still could be the culprit in your case...maybe you got a batch that was cc'ed
  14. lobita
    I haven't heard this! This is great news!!! ...Except, I'm allergic to peanuts and the Honey Nut Chex sounds good. Oh well...
  15. lobita
    I was wondering if there'd be any discussion about Toro on the board. I went to a Gluten-Free and Allergy Expo last weekend, and I was encouraged to try some samples made with Toro flour. AFTER I ate a piece, I looked at the ingredients of the flours and was horrified to see "wheat starch" there. I was really surprised that the Expo allowed the vendor...
  16. lobita
    I went to a gluten-free cooking demo this past weekend, and the guy there said he heats up a pan of water in a glass dish in his microwave, then puts the bread on a rack over the water and leaves it in there until it rises. I haven't tried it yet, but it seems like a good idea.
  17. lobita
    Totally agree. Dove has WAY better chocolate than Hershey's.
  18. lobita
    I usually freeze my cookie batter before baking and it tends to keep them from spreading out.
  19. lobita
    For years after I went gluten free, I ate the same thing for breakfast: Rice + honey + dates + tahini sauce (ground sesame seeds) I have no idea why I created this combo, but it was probably making up for something else lacking in my diet. I only eat this once in awhile now. Also, someone else mentioned polenta. That's another thing that's pretty easy...
  20. lobita
    Totally agree about Recipezaar. It's great. I've found that once you get used to using alternative flours to wheat, really anything can be recreated gluten-free (except for doughy, fluffy white bread, I haven't yet created an equal substitute for wheat bread, and it's driving me nuts). Last night I used Recipezaar to find out how to cook mahi mahi (something...
  21. lobita
    Hasselbeck isn't my favorite celeb either, but at least she does bring up celiac disease often. I've heard her mention it several times on "The View," back when I was able to watch it while working from home.
  22. lobita
    I used her chocolate chip recipe and didn't have the liquify problem, but I REALLY didn't like the taste of the shortening in there. The texture and the look were great, but they tasted like something a grocery store bakery would make. Maybe some people like that kind of fakey taste, but not me. I also tried doing the Italian/French bread recipe and was...
  23. lobita

    ARCHIVED Outback

    lobita replied to missy'smom's topic in Gluten-Free Restaurants

    Agreed. Outback is pretty great. And I feel especially safe after the last time I ate there since our waitress was telling us how detailed their Celiac training is for the staff. She said they have to watch a long video with people on it talking about how sensitive they are to gluten and will get very sick if anything non-gluten-free is touching their food...
  24. lobita
    I know! I feel the same way. It's like as soon as you say "gluten-free" people start scrunching up their noses, ready to say "Ewe." My bf is reading up on home brewing gluten-free beer and apparently there is a guy in Australia who's doing it and he entered his gluten-free brews into a contest, but didn't tell them that they were made with gluten-free grains...
  25. lobita
    Absolutely. Their address is: 8343 Grand Ave River Grove, IL 60171 (708) 453-1000 You also might want to check out Rose's Bakery, too. It's all gluten-free. They have awesome eclairs (if you manage to snag one, I don't know why they don't make more of these! They go too fast). They make a pretty fine gluten-free pizza, too. Their address: 2901 Central...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.