Jump to content

lpellegr

Advanced Members
 View Profile  See their activity

  • Posts

    749

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by lpellegr

  1. lpellegr
    Last year I took a Bob and Ruth tour of Scotland, Ireland, and Iceland. Bob and Ruth are a couple who go along, and Bob arranges ahead of time for meals to be gluten-free, then rechecks with the restaurant staff before every meal, which sometimes leads to some last-minute changes. It was fun - we had an itinerary and tour guides and most meals were included...
  2. lpellegr
    I had a coupon for Schar bread, which noted that I should look on the shelves, not in the freezer. I found the Gluten-Free Artisan Baker Multigrain Bread as stated, at room temp on the shelves, and took it home without high expectations. It was double-bagged, sealed into an internal bag surrounded by a normal bread bag, and it says to store at room temperature...
  3. lpellegr
    Many of the homemade gluten-free flour recipes do include potato starch (not potato flour) in them, such as Bette Hagman's flour mix. I think you'll see it often in the older recipes before people started experimenting with flours with more protein (sorghum, millet, etc). It is indeed a useful additive in the right proportion.
  4. lpellegr
    I just got a box of Cheerios for the rest of the family, and they say "gluten-free". Which made me wonder how did they do it? I react to oats, ironic after eating 3 bowls of Cheerios every day for 30 years, so I avoid them, even gluten-free, but I was curious. Did they actually use gluten-free oats, and would there be sufficient supply? Wouldn't they...
  5. lpellegr
    I took a cruise on the MS Amsterdam, and as they recommended I contacted them about gluten-free food 90 days ahead of time. They sent me a form to fill out about what gluten-free items I wanted - pancakes, pizza crusts, bread, muffins, etc, for each day of the trip. So did I get that? Heck no. In the main (fancy) dining room I got 2 pieces of toasted...
  6. lpellegr
    This site is a year's worth (and more!) of gluten-free crockpot recipes. I like the ones I have tried so far, and you'll see lots of feedback for each one. Open Original Shared Link
  7. lpellegr
    The Thai Kitchen soups in the little bags are easy to make without cooking. Squeeze the bag to break the rice noodles into smaller pieces (just to make it easier) and pour the noodles into a cup. Add hot water to cover, add seasonings, and just let it sit until the noodles are soft. Some of the seasoning packages are a little hard to open, so you might...
  8. lpellegr
    A small crepe place near me offered gluten-free crepes, and yes, she had a pitcher of gluten-free batter, but she could not dedicate one of the crepe bakers (like a big round stone) to the gluten-free crepes, so I let her know that she couldn't call them gluten-free. I don't think she even has that on her menu any more. Some restaurants need more education...
  9. lpellegr
    Yes, the hostess mentioned an iPad, but when the waitress didn't offer it as an option, I figured they might not be prepared to deal with this. Knowing what I know now, I would make sure to ask for the iPad, but really, is it so hard to print the allergy list from the website and just hand it to a customer as they walk in? The food was not worth going back...
  10. lpellegr
    Not the perfect loaf, but with trial and error I found recipes that suit different needs. One crumbly bread that is good for making bread crumbs. A few loaves that are good for slices. Biscuits, French bread, crumpets, pizza dough. Keep playing around, and make a lot of different recipes until you find some keepers. I have never found one that gives...
  11. lpellegr
    I agree that it's nice to have the ability to check on multiple allergens, but I wasn't offered an iPad, and I was not planning to go there, I stopped in because I saw the place in a mall I had not been to before and remembered that they could do gluten-free. I didn't know I would have to do homework before I could eat there. I have eaten at restaurants...
  12. lpellegr
    I usually use a flour blend from Bette Hagman's cookbooks, so I did the calculations for what they use in the ATK cookbook and got: 80% of the total is my flour mix, 20% is brown rice flour, to substitute for making their mix. This approximates their blend (although without the milk). I found their bread recipes tasted good but the bread was very heavy...
  13. lpellegr
    I made the ATK sandwich bread recipe (not in a breadmaker) and found it incredibly dense. I can't imagine trying to bite into two slices of it with a filling. It does indeed taste good and it toasts up really well, but soft it is not. I tried the multigrain bread recipe, cutting the psyllium powder from 3T to 2T and that seemed to help, but it's still...
  14. lpellegr
    If you don't see the words "wheat, rye, barley, oats" you should be fine. Sometimes you see corn gluten, but that won't hurt you unless you have issues other than celiac disease. Iams dry is safe.
  15. lpellegr
    I stopped at a Red Robin yesterday for the first time in about 10 years, because I knew they could do gluten-free, but the hostess told me they no longer print the information because "all the allergy information is on our website". So when I sit down there, there is no information I can use on the menu, and I have to either rely on the server's memory or...
  16. lpellegr
    Good luck, and thanks, however, you'll have to take the word of the restaurant that something is totally gluten-free because you won't have a physical reaction to indicate cross-contamination. At least you'll be able to look at menus and processes and see where some of our difficulties lie. Make sure you get a good list of ingredients to avoid from this...
  17. lpellegr
    Your son might be able to keep his hunger under control by adding more protein (meat, eggs, cheese), and eating fewer carbs (bread, pastry, pasta). I'll stay full much longer after 2 eggs scrambled with cheese and spinach than after a bagel or several bowls of cereal. Making pasta for him is a nice gesture, but the gluten-free pastas out there usually have...
  18. lpellegr
    The quoted passage from the book doesn't refer to Celiac symptoms at all, but to malabsorption of starch and the fermentation and gas that can go with that problem. That's an entirely separate problem from the immunological reactions that occur with celiac disease, so that passage pretty much has no relevance for us.
  19. lpellegr
    If you eat Rice Chex and chocolate chips together, it's a lot like a KitKat. Mmmmmm.
  20. lpellegr
    Basmati is great for soaking up interesting sauces, so put it under stews and Indian food or chili. I like the Chicken Makhani from Open Original Shared Link, but it has a lot of ingredients. In addition you can make rice salads or pilafs - there are hot or cold rice dishes with raisins and nuts, carrots and celery, cinnamon and garlic (sounds odd, but...
  21. lpellegr
    King Arthur Flour makes some nice ones in a variety of sizes. The special bread pans they make for gluten-free bread are also worth the investment.
  22. lpellegr
    To avoid any cross-contamination from your own baking, how about assembling a gift basket with store-bought packages of cookies and treats? That way she gets something safe from someone who obviously cares about her much.
  23. lpellegr
    Top your fish with a mix of crushed Rice Chex or gluten-free Rice Krispies and melted butter and you will have a lovely crunchy topping. Bake at 400F for 15-20 minutes, depending on the thickness of the fish.
  24. lpellegr
    The 5 qt (and I think the smaller size) can handle a 4-cup bread recipe when I double a 2-cup recipe, so you should have no problems making 2 loaves at a time or 1 large loaf. If you do a lot of baking consider getting a second bowl so that you can make another recipe while the first one is being washed (I'm too lazy to wash by hand sometimes). Also consider...
  25. lpellegr
    I once had a very tiny kitchen with a rack hanging from the ceiling that was the only space we had for pots - hang them from hooks to save cupboard space. He ate your soup, no matter that it didn't look like you expected - he's a keeper!
×
×
  • 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.