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wahmmy

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

Everything posted by wahmmy

  1. wahmmy
    I like Kitchen Basics for stock. I use Watkins chicken and beef soup and gravy bases in place of bouillon. The Watkins chicken, beef and cream soup and gravy bases are gluten-free. The others are not.
  2. wahmmy
    If you're looking for natural remedies, Nature's Way Sambucus (black elderberry extract), Umcka and Nutribiotics' grapefruit seed extract are staples in our home during cold and flu season. Also, we up our intake of Vitamin C, D3 and L-Lysine. Hyland's Flu Care is also good, but I don't think it's lactose-free. And Sinupret is really good for upper resp...
  3. wahmmy
    I agree with above. You could have issues with the other but if you had the positive blood test, I'd say that means your body needs to be off gluten, even if you have issues with the other. It it were me, I'd get off gluten as soon as I had the biopsy and then deal with the other potential issue.
  4. wahmmy
    I didn't know this! Why in the world ...???? Thanks for the heads up. I'm not close to Canada, but I need to go back and specify U.S. Lea & Perrins on my recipes!
  5. wahmmy
    The nearest Whole Foods is several hours away, so I stock up when I go. Thanks!
  6. wahmmy
    Recreating recipes to be gluten-free takes a lot of trial and error, usually. Flours that work for one may not work for another recipe, if you under mix or overmix, depending on the ingredients and recipe type, it can be a disater. Thankfully, it gets easier and easier! A lot of good suggestions on here. Pamela's chocolate chip cookie mix is the...
  7. wahmmy
    We don't have that brand in our stores. I'll have to keep my eye out when we travel.
  8. wahmmy
    Short grain rice is a good sub, esp. brown rice. I like to use buckwheat groats for my barley sub in stews.
  9. wahmmy
    Try using Pamela's bread mix and flour blend, you'll have to adapt it some but it works nicely.
  10. wahmmy
    At the very minimum, they should be warmed. If you warm it up in the microwave between some paper towels (unless you have a tortilla warmer, use that) for several seconds, it will make it soft enough to roll without breaking. It will most likely break, however, when she picks it up to eat it. You may want to wrap it in wax paper after rolling it because of...
  11. wahmmy
    We use Bragg's Liquid Aminos in place of soy sauce. It's great! But, if you are sensitive to soy then that would also be a problem.
  12. wahmmy
    Thank you!
  13. wahmmy
    Not sure about the Old El Paso brand of enchilada sauce, I make my own now and it's so much better than anything out of a can. Very easy, too. My recipe is below. Hope you feel better soon! Open Original Shared Link
  14. wahmmy
    I'll have to try this for the rolls in the muffin tin! Thanks!
  15. wahmmy
    Thanks! I probably will, unless I hear something different today. I hesitate to eat Hershey's, but I do let them have the regular kisses. I read that the mint truffle kisses were okay, and found a gluten-free recipe using them, but like I said above, haven't been able to find anything about the Irish creme.
  16. wahmmy
    If you are looking for a mix, Chebe pizza crust mix is the best, IMO. I mix it up in my KitchenAid, not with forks as it suggests. I use the paddle until it starts to get moist, then do the rest with the dough hook. Tinkyada has the best pasta, but if you are looking for mac & cheese like Kraft, Annie's has a good gluten-free box mix. Amy's rice mac...
  17. wahmmy
    Someone gave us a lot of Hershey's Irish Creme kisses at Christmas and I keep forgetting to ask if anyone knows if they are gluten-free or not? The kids are bugging me about them, so I googled it and looked it up on the forums and I'm not finding much on it. The website doesn't even have these listed. We don't have the bag, they were given with some other...
  18. wahmmy
    I've been wanting to try the vinegar recipe, will have to. I was going to also suggest using extra virgin coconut oil as a butter replacement. Might work.
  19. wahmmy
    Enjoy Life has chocolate chips that meet your requirements. I'd use flax gel for egg replacement, don't use xanthan gum and go with guar for corn-free, use almond milk in place of any dairy. Oil -- extra virgin coconut oil or canola in place of any butter that might be in a recipe, then find a mix like Pamela's baking mix that doesn't have dairy in it (Pamela...
  20. wahmmy
    Here you go, with photos. I didn't get it quite as brown as I'd like, but it was good. Patience, patience! Open Original Shared Link
  21. wahmmy
    I've had better. It's not bad, a little bland, and it's not hard to make. But I find the best bread comes from scratch. There are lots of recipes out there for good gluten-free bread.
  22. wahmmy
    I can get it pretty brown when I have the time to cook it at very low heat (gas stove, lowest flame) and cook for an hour or so, stirring constantly. I also use a cast iron skillet when I make it. It works better.
  23. wahmmy
    I realize this is late in posting, but in case it might help at all for future use, I agree that Schar is the best. The table crackers are most like saltines but they also have some called "snack crackers" that would work, but they are a little different. If you can't find them locally, vitacost.com carries them.
  24. wahmmy
    It depends on what I'm making as to what flour I use. I'll use brown rice flour, sweet rice flour, arrowroot starch ... the list goes on. As for cream of chicken soup, or any "cream of," I use Watkins Cream soup and gravy base. For cream of chicken, I make one recipe of the thick cream gravy and one recipe of the chicken gravy from the Chicken soup and gravy...
  25. wahmmy
    Yes! I'm actually planning on making my gumbo this week and posting the recipe on my blog. I use brown rice flour and butter for my roux and it takes a loooong time with constant stirring, but I get it done. It's not quite as dark as it was before being gluten-free, but it does the job and has that nicely browned roux smell. I'm editing this to say you...
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