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glutenada's Achievements
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It's not too late. PM me your contact information (email address, company name and/or website, etc). I can make sure an exhibitor packet gets out to you. I'm on the exhibitor committee too.
Great! Thank you
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Hi Colleen,
Is it too late to sign up to be an exhibitor? Where would I find information on this?
Thanks! Looking forward to it
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The Honey Kix made me pretty sick. Bloating, terrible upset stomach, and other intestinal issues. That was after 1 bowl - I won't be eating them again.
Strawberry Rice Chex made me slightly nauseous so I think I'll be staying clear of that as well. I'll be sticking with the designated gluten-free cereals...
Sorry it didn't agree with you either
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I've not had this problem with our son - he always ate what was put before him. But I go through a food-aversion cycle a few times each year. The last one I had lasted 3+ months.
Nothing sounded good and I ended up just eating whatever so I wouldn't pass out. Not one solitary food in the entire world appeal to me during these times. And I end up nearly gagging at food that I normally enjoy.
Typically after a few weeks, this subsides and I'm back to eating what I typically do.
Not sure if this is something that your daughter could be going through...
I'm on a very restrictive diet. I have extreme oral allergies so most fruit and veggies are out. Corn and all grains are out. Beans, brown rice, onions, garlic, shellfish, etc, etc - add to this that I HATE pork (unless it's cured - ham, bacon, sausage) and I'm left with red meat, chicken (breast only - hate dark meat) a few veggies and things like eggs, bacon, hashbrowns. That gets might tiring sometimes and I think that helps lead to my aversions.
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We're a bit behind in our town here. I was only able to find the Honey Kix - the others are still old packaging/old ingredients.
So I got a box of my usual Rice Chex and those Honey Kix. They made me horribly ill. One small bowl and I'm done with them. Not sure if it was cross-contamination or what but I spent the remainder of the day running to the bathroom every 20 minutes and with a seriously bloated tummy.
I think that I'll personally stick to the verified gluten-free items only. Not worth the agony of finding out something wasn't "clean" enough.
Bummer. I was really pumped about something new and different!
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We eat eggs/bacon/potatoes in one form or another every morning.
I have a problem with most grains so cereal is out.
Typically it's scrambled eggs, slices of bacon, and some breakfast potatoes. I mix it up with omelettes and quiche now and then and a few times a month, I'll add pancakes or waffles.
Yesterday I made a breakfast pizza with scrambled eggs, bacon pieces, and montery jack/mozzarella cheese. Yum!
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No long eyelashes here.
- just call me Stubs
lol.
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We're taking our 4th annual trip to Disneyland January 25-31. We buy the City Pass and will spend 3 days at DL, 1 at Universal, and 1 day at The Wild Animal Park near San Diego.
This year we're staying at the Homewood Suites. All rooms have kitchens so I can cook up breakfast and dinner there.
I LOVE going to Disneyland. The first year there I ate my way through each day. I was 2 years into being gluten-free and it was simply amazing that there were gluten-free options for me. Pizza, burgers, fries, etc. Yummers!
I'm not sure what DWorld area is like, haven't been there in years, but in the years we've been going, the places with the kitchen are comparable to non-kitchen hotels and allow for saving money on eating out as well as a way to eat gluten-free when not at DL.
Have fun!!
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Another blogger user. I have several blogs there and just started a new one devoted to living life gluten-free (view my profile to see it).
I agree with the others - easy easy easy to set up and super easy to use. And I've personally *never* had an issue of any kind with the system. Of course, now that I've said that... lol.
I'm happy to help if you need some assistance!
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I am the one with the celiac disease, but my entire house is gluten-free (husband and 16 yo son). When the diagnosis came in, hubby said that we were not going to monkey around with it and was the main proponent of removing everything w/gluten from our home.
I tossed out cast iron, teflon, pizza stones, wooden spoons, toasters, etc, etc, etc. Better safe than sorry, imo.
It's just so much easier to have a "clean" house. I cannot even imagine the difficulty in maintaining gluten-free status in a contaminated kitchen.
The boys bring in mac-n-cheese and top ramen and that's it. They both are good about cleaning up after themselves and making sure I don't get contaminated.
For awhile, I was OK with them bringing bread in for sandwiches and such, but it's just too easy to stick that contaminated knife into the butter or jam or other spread and after a few poisonings, that was the end of that.
HTH
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I'm actually trying my hand at lefse this week. With all the other Christmas baking I did, I didn't have time to get that.
I'll post here when I am successful!
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Being a full-blood Norwegian, I grew up in a family that was always making Norwegian favorites. Klub, Krumkake, Julekake, Lefse.
Since going gluten-free 6 years ago, I've missed these favorites. So I started fiddling around and managed to create them gluten-free. Yay!
Julekake
Julekake is a Christmas bread that has candied fruit and cardamon in it. Makes the best piece of toast you'll ever have. Yummers!
Use your favorite bread mix. Until I made my own, I was using the gluten-free Pantry's favorite bread - works like a charm.
Follow the directions and add 1 cups of candied fruit (or you can use raisins), 2 Tbl grated orange zest (you can also just take a small orange and run it through the food processor - use the whole thing, rind and all) and 1 1/2 tsp cardamom. I like lots of fruit so I tend to use a bit over 1 cup.
Bake as directed. I adore this bread and make many many loaves at Christmas. It's the one time of year I enjoy a piece of toast with every meal.
Krumkake
You'll need a krumkake iron for this. There are 2 types you can purchase: stovetop and electric. My grandma made hers over the stove and anything worth making is worth doing right, so I also own a stovetop version. Apparently the electric one is easier and faster to use but half the fun is slaving away for hours over the stove! lol.
You can pretty much follow your standard Krumkake recipe, just using gluten-free flour instead. I prefer Tom Sawyer flour for all my baking needs, it consistently provides excellent results. Open Original Shared Link
2 eggs
1 cup sugar
1/2 cup butter
1 1/2 tsp cardamom
1 1/2 cups flour
1 cup milk
Beat eggs and sugar until thick. Add butter and cardamom and blend. Stir in milk and flour and beat until smooth. Let stand 15-20 minutes before using. This makes the dough more sticky and produces a better cookie.
Fry on krumkake iron until golden brown. Typically you can pull the cookie off the iron and then wrap around the cone but these are a bit more fragile so I start them rolling on the cone right from the iron.
Let sit on cone until cool and then gently remove.
Enjoy! You can fill them with whipped cream or eat them plain. We always snarf them down plain. Nothing like the delicate crispiness of a fresh Krumkake.
Klub
Klub is a potato dumpling. It is very hearty and filling and we serve it with lots of butter or sliced and fried the next morning with butter and maple syrup.
When we made these gluten-free, surprisingly, everyone enjoyed them MORE than with traditional flour. The general consensus was that they were not as heavy and better textured.
The basic ingredients are as follows:
potatoes
flour
chicken broth
bacon or ham or ham hock
oats
salt
Peel potatoes and either grate them or grind them up (we typically grind them with a manual food grinder - that's half the fun!).
Basic rule of thumb: 2 potatoes, 1/2 cup flour, handful of oats, approx 1/2 cup chicken broth. Plus whatever meat you'd like. We usually grind up leftover ham from the night before. Klub is a traditionally a meal we make when we have pork leftovers from a previous meal.
Mix it up by hand until you get a sticky dough that will keep it's shape. Add salt as desired. Add more flour or stock as needed until you get a nice thick, sticky mess.
Form into balls (large meatball or baseball sized) and then roll into flour to coat.
Boil on stovetop in a large pot of hot water until cooked through: 45-60 minutes.
Serve hot with butter. We plop these whole onto a plate and put a nice slab of butter on the side. You cut off a bite with your fork and add a smidgen of butter. Yum-o-licious! The bacon/ham is a nice treat.
If there are leftover, slice them and fry them in butter the next morning. Serve with butter and syrups. Totally delish!
I prefer Tom Sawyer flour and I get my oats from a certified gluten-free place - that's all they do and the owners themselves are celiacs so they are safe to eat. These can be made w/out oats if you cannot tolerate them. It's still good!
Open Original Shared Link
Open Original Shared Link
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2 tricks I have learned over the years making breads, muffins, etc.
Double the eggs and the baking powder.
Eggs are a great binder and the extra baking powder gives more lift. I rarely need to add Xanthan Gum.
That's about exactly what I was going to post.
I always include an extra egg. Haven't tried doubling BP yet.
That extra egg works magic on most every recipe!
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Unfortunately, I cannot have onions, garlic, peppers or beans or tomatoes. These cause a variety of issues from oral allergies to an inability to be able to digest. Tomatoes just cause me a whole host of problems :/
Because of this, I can eat very few soups. I'm also allergic to shellfish so clam chowder is out.
Last night I was trying to find something to make for dinner and while foraging in the freezer, found my stash of ground buffalo. I decided that I would make a soup. Since I'm limited in what I can eat, it had to be a creamy soup and I decided that a cheesy potato soup would be just the thing.
1 pound ground meat, your choice
3 or 4 potatoes, I love using red or yellow so I don't have to peel them
2 Tbl gluten-free chicken bouillon
water
2 cups milk
1/3 cup corn starch (or some other gluten-free flour)
1 bag frozen peas and carrots
8 oz cheese
salt/pepper to taste (maybe 2 tsp salt, 1 tsp pepper)
Brown meat and drain off fat. Dice potatoes and add to meat - add just enough water to cover potatoes/meat and boil until potatoes are soft.
Add peas & carrots and let heat through. Add salt/pepper and chicken bouillon. Stir to blend.
Mix cornstarch with milk and add to pot. Stir until soup starts to thicken and then add your grated or chopped cheese.
Stir until cheese is melted and serve. Yummers! I had some homemade cheese crackers that I tossed on top - perfect.
If soup is too thick, add a bit of water to thin it out.
This is fast (took about 30 mins start to finish), hearty, and can be made with any milk you'd like. Soy, rice, goat, etc.
Enjoy!
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We moved from AZ back to WA last year and one of the things I really miss is the Picazzo's gluten-free pizza in Phoenix area.
I recently was in the Lakewood, WA area and we got a gluten-free pizza from Garlic Jim's. I had a few bites and that was enough for me. I found it to be WAY too heavy on the beans and kinda beany textured. Yurgh. It turned me off pizza for a bit.
Picazzo's opened a location in Portland, Or and I want to take a day trip down there just to get a pizza. It's SO good.
Open Original Shared Link
I guess I'm just one of the odd ones for not liking GJ's pizza :0
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This is something we're planning to do.
We're starting small and will be getting one of those small coffee hut type buildings later in the year and will be offering fish & chips and chicken strips. We live in a coastal town in western WA and there are no real fish & chip places here.
The plan is to bill it as just fish & chips (and chicken strips too) and that oh, it happens to be gluten-free. We're not looking to push it as a gluten-free place to eat. I routinely make these foods for family and friends and everyone sucks it down, claims it's better than the gluten-containing version.
From there, we're looking to eventually move to the greater Seattle area where I would like to open a diner. Again, just yummy food that appeals to everyone.. and oh, it happens to be gluten-free.
I am the only celiac in my family (so far anyway) and I consistently cook for the entire family (13+ people) and make everyone eat gluten-free. Even my picky picky dad loves what I create and that's where I figured that if *he'll* eat it and love it, so will the general public!
Anyway, I can hardly wait for mid-summer when we have things ready. It's been a dream of mine to open a restaurant since I was a teen. Selling the mixes and baked goods is great, but my real longing is to serve food for meals!
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Ooh, celery and water chestnuts would be great.
Same with 'shrooms! Yummy
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Add me as another person who is both a celiac and has wheat allergy.
Getting into rye/barley/etc isn't as traumatic for me as getting into wheat. I get intestinal distress within 10 minutes and have to make a run for the nearest bathroom. I also get a funny taste in my mouth and my tummy hurts. The next day I feel like I've been kicked in the gut and cannot eat for most of the day.
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This is something I make several times a month. It's so easy to do and I serve it alone - my guys gobble it down.
Here are ingredients needed:
rice
bacon (or other meat - chicken, pork, or no meat if desired)
frozen peas/carrots
few eggs, slightly scrambled
gluten-free soy sauce
Cook up some rice ahead of time. I typically do 2 cups rice/4 cups water in my rice cooker.
Dice and fry until crispy 4-?? pieces of bacon. Use as many, or few, as you'd like. I typically do 8-12 pieces. If using another meat or no meat, you'll want to use a few Tbl of oil.
Remove the bacon and quick-fry the eggs. Dump in the bacon and rice and douse with as much soy sauce as desired. I typically use 1/4 cup or so. quickly stir it together so each grain of rice is coated. Once this is done, add the peas and carrots. Fry until these are heated through and serve.
That's it. Super quick. Super easy.
I like to toss in diced chicken once the bacon is cooked. I dice it super fine so it only takes 5 minutes or so to cook. Then add the eggs and go from there.
Super yummy
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Is the person you're living with your BF? If so, do you kiss him after he eats but before he brushes his teeth?
That's a source of gluten that a lot of folks don't think about. I am fortunate that my husband and son are OK living in a gluten-free house as as the rest of my family members, but when we got out or hubby and son go to Taco Bell or something, I've learned to have him brush those teeth before I'll go anywhere near him.
Same goes with sharing straws or cups of liquid. We used to drink from each other's beverages but no longer. I keep mine to myself and if we're splitting one somewhere, I"ll drink my share first and then pass the remainder on to him.
Little things that you might not think of can be a big source of problems..
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I used to get sick everytime we ate at PFC's, but after the 5th or 6th trip (over several years) I finally figured out what the problem was.
They bring out that normal soy sauce/mustard/pepper combo thing at the beginning. I would ask for gluten-free soy sauce so they would go get that and then USE THE SAME SPOON that had been in the non-gluten-free soy sauce to prepare the sauce.
Now I ask for a new bowl, no spoon, no other added ingredients. That has solved the problem for me.
HTH
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Port Angeles, WA here!
I rarely eat out as there is very little choice here, but we've found a few places that know about celiac disease and work to get me food I can eat.
Alder Wood Bistro is one such place.
Open Original Shared Link
They even offer gluten-free crackers.
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These folks sell oats that are certified gluten-free.
Open Original Shared Link
I bought a huge box and have been making all kinds of cookies and eating bowls of oatmeal. YUM!
No Bake Cookies. One of my personal favorites and finally, I can enjoy them again!
Washington State?
in Introduce Yourself / Share Stuff
Posted
I'd be for a picnic! That would be a blast.