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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    Brown rice pasta seems to be the sturdiest, and Tinkyada is the best easily available brand. But don't cook it as long as they tell you - start with half the time it calls for, and then check every minute. It takes very little time for rice pasta to overcook. It's also best to rinse it when you're done because it gives off a lot of starch and will stick...
  2. lpellegr
    Homemade split pea, lentil, or bean soup. These are best put in the fridge to thaw the night before or even 24 hrs ahead because they're so dense. Homemade mac and cheese with Tinkyada pasta (only cook the elbows 12 minutes, regardless of what the package says). Tinkyada lasagna also freezes well if you don't overcook the noodles. Just about...
  3. lpellegr
    I have been using the Shop Rite store brand of onion soup mix with good results. Their label doesn't show any gluten, but for all I know it's the same story as the Lipton. In any case, I haven't had a reaction to it, so looking for store brands might work for people.
  4. lpellegr
    Don't give up, you'll find something. If you're a Sam's Club member they have generic Cetirizine (Zyrtek generic) that is gluten-free. If you can't find generic Claritin, try looking for generic Zyrtek. A lot of the CVS products are gluten-free, and check other generics from the big chains like Rite-Aid. You might not get immediate help if you call at...
  5. lpellegr
    Yeah, also not impressed with Applebee's. I was taking a road trip to FL and wanted one nice dinner out. I looked up their gluten-free list online, saw that they had one, but it wasn't like an actual gluten-free menu. When I got there the hostess had no idea what I was talking about, but she found a manager who did. The manager brought me a binder with...
  6. lpellegr
    I have started teaching a gluten-free class for newly diagnosed people to help them get started, because we all know how little useful information your doctor has. This forum is my biggest recommendation for new people to get answers, thank you all very much. But I'd like to have a list to hand out of items that are gluten-free and easy to find in a grocery...
  7. lpellegr
    Here's a pasta dough recipe from Bette Hagman's Gluten-free Gourmet cookbook. This is pretty good. I don't think your dough will hold together without xanthan gum. 1/3 c tapioca flour 2 T potato starch flour 1/3 c cornstarch 1/2 t salt 1 T xanthan gum 2 large eggs 1 T vegetable oil Beat eggs and oil together. Combine dry ingredients, then add...
  8. lpellegr
    Put chops in an oven-safe pot or casserole, dump on a can or two of sauerkraut, put lid on, bake at 400 F for 1 hour. Serve with mashed potatoes. Can also do this in the crockpot and use other cuts of pork.
  9. lpellegr
    Here's a link to someone who researched Indian food before eating in India, and what to avoid. In the comments section there is more info on how hing can be sold as the resin, or ground with some kind of flour. Also has good info on what's likely to be cross-contaminated. Open Original Shared Link
  10. lpellegr
    I forget where I saw that hing was not acceptable, but it might have been on my Triumph dining cards. It's possible that some brands are okay but others are not. Or it could be outdated info. Until I know otherwise, I'll avoid it.
  11. lpellegr
    Asafoetida, also called hing, is something we can't have. So that might be your answer.
  12. lpellegr
    Handful of peanuts and raisins. Crunchmaster or Nut Thins crackers and hummus. Apple slices with peanut butter. Greek yogurt with honey or fruit. Cottage cheese alone or with apple butter. Slices of cheddar cheese and fruit. Generally, something with protein plus something plant-derived in combination seems to keep me full longer than anything with...
  13. lpellegr
    Iams dry cat foods don't have wheat gluten.
  14. lpellegr
    Sounds awesome! But if you don't feel like going to all that work, I find that eating Rice Chex and chocolate chips together tastes an awful lot like a Kit Kat.
  15. lpellegr
    Be careful with soba noodles - some have wheat flour in them as well as buckwheat. Read the labels.
  16. lpellegr
    Who is the gluten-free person - is it you or one of the kids? If it's you, one solution is to make similar but separate meals - you share the sides and veggies, but make a gluten-free portion or equivalent for yourself while making them the usual (being careful to avoid cross-contamination). This requires educating the family about how to keep from getting...
  17. lpellegr
    It's cereal - it counts as breakfast!
  18. lpellegr
    It has been a while, but what I remember about the noodles, was a big glob of butter and a spoonful of minced garlic sizzling on the metal plate, then the noodles on top of that with soy sauce, sizzling enough to put a little crispness on some of the noodles. Maybe some sesame seeds? Maybe some sesame oil?
  19. lpellegr
    Agreed, the Hershey Park gluten-free pizza was incredible! I wish it was available everywhere.
  20. lpellegr
    Cross-contamination is what you're asking about. Yes, Lay's potato chips are nothing but potatoes and salt and oil, but what else passed through the packaging lines that they share with other products? Just the smallest crumb or dust from a food containing gluten will be enough to contaminate your supposedly "safe" food with enough gluten to give you a...
  21. lpellegr
    Just for the record, Six Flags Great Adventure in NJ is the same way with gluten-free food. Basically, I'm on my own. And on a completely unrelated note, on the website Damn You Autocorrect I saw where someone's phone had autocorrected Six Flags to Sex Flaps. Now I can't think of these parks without giggling.
  22. lpellegr
    Cold sesame noodles. Cook up whatever gluten-free pasta you like, make this sauce, add cooked chicken or turkey (even lunchmeat), bits of scrambled egg, julienned cucumber, or any cooked or raw veggie you have around. Here's the sauce, just be sure to use safe soy sauce: 4 T peanut butter 4 T sesame oil Mix those, then add 6 t of sugar (teaspoons...
  23. lpellegr
    I have worked with a lot of Bette Hagman's recipes, and had to modify quite a bit to get good results. These seem to help: Reduce the water from 1 cup to 3/4 or even less. You can always add more if needed. Reduce the oven temp from 400 to 350 and bake a little longer if need be. The crusts don't get as dark and I think it bakes more evenly. Knock...
  24. lpellegr
    I'm glad it works for you! We have Bette Hagman to thank - this is from the first gluten-free cookbook I bought, "The Gluten-Free Gourmet". It really is good. Save all the scraps after your crust is made, bake them separately, smear them with grape jelly and pretend you have Poptarts!
  25. lpellegr
    Oscar Mayer are gluten-free. Some of the kosher dogs might not be, I seem to recall, but Canadian ones might be different.
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