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
    Lasagna made with Tinkyada pasta freezes well in individual portions. I have also had good luck with their pastas with cream sauces in the freezer. Eggplant parm works, too. Potatoes seem to come out of the freezer a little odd, but other than that stews and soups work. With enough sauce or liquid, you can avoid freezer burn.
  2. lpellegr
    This probably isn't the kind of reply you were looking for, but you might also want to think about gradually phasing most of those bready foods out of his diet. You can eat sandwich fillings with your fingers (lunchmeat) or a spoon (tuna salad) and no bread, you don't have to have toast frequently, or muffins or bagels. Eggs and yogurt are good for breakfast...
  3. lpellegr
    The ice cream truck just came through my neighborhood for the first time this year! I could kill for a Choco Taco, but since I know that isn't going to happen, what have you found that's safe? What prepackaged ice cream novelties can we get from that truck? Any brand name stuff that I might be able to find?
  4. lpellegr
    Of your choices, the closest sub for white rice flour would probably be the King Arthur mix. You could sub just the brown rice flour, but it would probably come out a little different because it would have more protein and fiber, so maybe denser. You could try substituting half brown rice flour, 1/4 tapioca, and 1/4 potato starch to make it more like a...
  5. lpellegr
    Yogurt, fruit. Yeah, the pickin's can be slim at a convenience store.
  6. lpellegr
    Astonishing. I hope they can stay in business, they're having money issues. I would kill for a gluten-free Tastykake lemon pie.
  7. lpellegr
    I make bread just so I can have bread crumbs. I make Bette Hagman's 4 flour bread, which doesn't make the best slicing bread and crumbles fast, but it makes great crumbs. To go from loaf of bread to bread crumbs: Cut the bread into 1/2 inch cubes. Let dry in a bowl or on a cookie sheet overnight if you have time. Put the cubes into the oven at 250 F and...
  8. lpellegr
    Some of this is already out there, for example this site and the Clan Thompson site. I don't know if newly diagnosed people would be willing to pay someone for things they can get for themselves, but maybe some are not able to pull it together for themselves. I went to the bookstore immediately and got cookbooks and other books about being gluten-free,...
  9. lpellegr
    Congratulations! You're past the hardest times, and soon all of the things that seemed so difficult about this diet will be so routine you won't even notice until someone asks you to go out to eat. I'm going on 7 years and I still keep count. Isn't it nice to feel better?
  10. lpellegr
    Similar one, which I use for mac and cheese: 3T butter or fat of your choice - melt on low heat. 2T cornstarch or gluten-free flour mix (I find the mix thickens more) Stir together until all lumps are out. 1t salt (1t ground mustard powder) Add 2 c milk. Raise heat and stir continually until it starts to boil, then lower heat a little and cook for...
  11. lpellegr
    It took me a while to convince the people at Shop Rite this morning that the organic farro does not belong on the gluten-free shelves with the organic quinoa from the same company. The customer service woman kept protesting, "But it's organic". I finally got a manager to remove it, but they took the quinoa, too, because it "didn't belong there". Sigh....
  12. lpellegr
    I got glutened, and the only suspects I can think of are a full-size Snickers bar (which isn't likely and hasn't hurt me before), and some cheap canned crab. I was surprised when I opened the can, because the crab was just small white crumbles with occasional bits of shell ground in with it for realism. I'm betting some of that "crab" was surimi crabmeat...
  13. lpellegr
    I don't go out to eat often, but I accept these additional charges. Not everyone has them, but I can totally understand how much more they have to spend on something like gluten-free pasta compared to regular (especially because they probably pay way less for regular than I do, but don't get much discount on gluten-free). If it bothers you, you can probably...
  14. lpellegr
    If you don't have xanthan gum to hold the flours together, you won't be able to make bread that works. While you're still looking around for the ingredients you need, see if you can find gluten-free bread mixes to get you through. They will be expensive, but designed to work. Baking gluten-free bread is an art that takes time and many failures to get right...
  15. lpellegr
    In a pinch you can make mini pizzas using hash brown patties instead of the usual crust. When I first started eating gluten-free I made these for myself while the rest of my family had english muffin pizzas, and they all sat and stared at mine, waiting for me to share and ignoring their own pizzas. You can't pick them up, but you can cut them up with a...
  16. lpellegr
    I use the whole mix but make it on a big rectangular baking sheet like a Sicilian pie, then cut it into 12 pieces and freeze what I don't eat. I can take a piece out in the morning and it will be thawed by lunch. I think your best bet is to make the whole mix at one time, either two round or one huge rectangular crust. I have not tried this, but often...
  17. lpellegr
    You can take things that aren't liquidy easily enough. Roll up lunchmeat and cheese for lunch, with some Nut Thins and fruit. Those flat packs of tuna should make it through, along with Babybel cheeses. Nuts, dried fruit, Snickers bars, hardboiled eggs - all can go for a few hours without refrigeration. Carrot sticks, peanut butter on celery. Yogurt and...
  18. lpellegr
    Same here. I don't substitute in store-bought gluten-free stuff for regular, I just do without, with a few exceptions. I cook from scratch, leaning toward Paleo, make my own bread and cookies but not much of it. I buy Tinkyada pasta, but don't eat it often. About once a month a waffle or bagel. I try to avoid carbs, and it costs less to skip all that...
  19. lpellegr
    Try Clan Thompson's web site: www.clanthompson.com has lists for Blackberry and other smartphones. I used to use their app for Palm PDA, and it covered a lot of brand name foods, plus restaurant chain foods. You pay a yearly subscription, and they release updates several times a year. It was very useful back when I was a celiac newbie. They also have...
  20. lpellegr
    Gluten is a protein (actually several proteins), a chain of amino acids. The antibodies that give us celiac disease recognize short fragments of gluten, and antibodies can often identify a protein from just 3 or 4 amino acids in sequence. I don't care how small someone tries to break down gluten, unless they can reduce every gluten molecule in a food to...
  21. lpellegr
    I came across this. More and more health blogs are picking up on scientific evidence that wheat is responsible for and linked to a lot of chronic illness, not to mention obesity. Here's a guy who challenges people to go gluten-free for January 2011 and see if it makes them feel better in any way. His website for it: www.glutenfreejan.com. There is also...
  22. lpellegr
    I could be wrong, it might just be Fiddlehead, not plural. In any case, it was very good and they knew what gluten-free meant! Good central NJ choice.
  23. lpellegr
    I have used a lot of bad words trying to get Spritz cookies to come out of the press and stick to the pan, regular or gluten-free, over many years. Rarely does it work exactly as it should. Now I just use the shapes that make a single long "snake" or bar and cut those into pieces. I was so lazy I just rolled out the last batch between sheets of plastic...
  24. lpellegr
    When you buy "normal" bread crumbs they are at room temp and seem to keep forever. The trick is to make sure they are dried out. Mold and bacteria need moisture to grow, so if your crumbs are thoroughly dry you can keep them on the shelf. I used to keep them in the freezer, but I started leaving the crumbs (or the dried cubes I was too lazy to pulverize...
  25. lpellegr
    I bought tickets to a Linkin Park concert, and didn't realize I was getting General Admission, i.e. standing room on the floor in front of the stage! That would be awesome, dude, if I wasn't 51 and not really up to standing through an entire concert of three bands with my winter coat and a thousand screaming dancing teenagers (yeah, I'll be screaming with...
×
×
  • 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.