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lpellegr

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Latest Celiac Disease News & Research:

Everything posted by lpellegr

  1. lpellegr
    I have a recipe for crockpot swiss steak that uses an envelope of Lipton's onion soup mix, but next time I'm going to substitute some dried onion and some beef boullion powder, and I'll bet it comes out pretty much the same. You could try that. I'm guessing a tablespoon or two of the onions, and maybe enough boullion powder for 2 cups' worth of liquid ...
  2. lpellegr
    I start testing it for doneness at about half the recommended cooking time, and then every minute or two after that. It only takes a minute for it to get over cooked. Rinsing it does help because unlike wheat pasta, rice pasta holds a lot of the starch that cooks out which can make it slimy. If you're putting it into a casserole like baked ziti or mac...
  3. lpellegr
    I make bread just so I can make it into crumbs, but there are less labor-intensive substitutes. For breading meat or fish, you can use crushed Rice Chex, or potato chips, or something else that bakes up crunchy. One of my cookbooks recommends making corn bread or muffins and crumbling those as toppings. As a filler for meat loaf or meatballs, you can substitute...
  4. lpellegr
    Tapioca is usually available there too. I have had no problem with Flying Horse brand for any of these flours. Much cheaper, isn't it?
  5. lpellegr
    Wow. That was shockingly insensitive. If you can't imagine gluten "flying" around from a tortilla, or the amount of cross-contamination on a glove affecting the cheese and lettuce, then you lack imagination and experience. Good luck to you in your gluten-free life, because with this cavalier attitude you will surely someday hurt yourself or someone else...
  6. lpellegr
    NJ's a pretty big state, so it all depends on where you are. I think if you're going to eat at a diner your best bet for avoiding gluten is eggs, especially hard-boiled or fried so you can see that there's nothing else added to them. Watch for omelettes - some places add pancake batter to the eggs to bulk them up. Bacon and ham are maybes, and if you get...
  7. lpellegr
    PCR tests for the presence of nucleic acid, so you can verify the presence of wheat with the proper controls, but can you quantify contamination? Can it detect 1 wheat kernel in a truckload of oats? Which gene are you testing for? Is it something expressed in the wheat seed or in the stem/leaf portion? Is it specific for a gluten protein gene? I think...
  8. lpellegr
    Yup, I posted Bette Hagman's Vinegar Crust. That one works really well and acts and tastes just like a "normal" crust. I just thawed and used a ball of this crust from last Thanksgiving (yes, 2009!) and it was fine.
  9. lpellegr
    It's not unusual to find grains of some kind of grain in bags of lentils or beans or split peas. I have seen recommendations to spread them out on a plate and carefully sort, removing anything that isn't a pea or lentil, then rinse them carefully to remove any remaining dust from the grain. I wouldn't expect that to make it completely gluten-free, but maybe...
  10. lpellegr
    Always amazed at the people who use mass quantities of almond flour, considering the price.
  11. lpellegr
    Agreed - cut back on the water added. You can always add more, but can't remove it. If it calls for 1 cup, start with 3/4 and add more only if it's too stiff for the beaters once all the dry stuff is incorporated. Lower the oven temp by 25 - 50 degrees and bake it longer (5 min at a time, and then check). It's not foolproof, but it helps. I haven't had...
  12. lpellegr
    Try adding less water than it calls for. I find with most of her bread recipes that if it calls for 1 cup, I end up using about 3/4 cup. Also try lowering the temp to 375 or even 350 rather than 400, and bake it longer, 5 minutes at a time. Knock on the top of the bread and wait for it to sound solid. Put it back if it still springs back when you touch...
  13. lpellegr
    Stick with it until you have the procedure done, then regardless of what it shows, if you feel better eating gluten-free, then that's what you should do. More and more evidence is coming out that humans in general have trouble processing wheat, and many health problems are starting to be linked to wheat. Don't go broke buying gluten-free breads, bagels...
  14. lpellegr
    If you can afford a Palm PDA (the Z22 may be the cheapest), you can go to Clan Thompson online and get a subscription to a gluten-free database that includes all kinds of brand-name groceries and foods from specific restaurant chains. Maybe by now they have it for smartphones. It does cost some $, but when you're just getting started it really helps, especially...
  15. lpellegr
    This recipe always works like normal pie crust for me: Vinegar Pastry by Betty Hagman. This makes two crusts. 1 c white rice flour 3/4 c tapioca flour 3/4 c cornstarch 1 t xanthan gum 3/4 t salt 1 T sugar Combine all of the above. Cut into it: 3/4 c shortening. Blend together: 1 egg, lightly beaten 1T vinegar Add this to the flour mixture...
  16. lpellegr
    I was wondering if anyone had ever made the peanut butter/egg/sugar cookies substituting Nutella for some or all of the peanut butter. Nutella probably has more sugar and less nut content than peanut butter, but it sounds like it would make very decadent cookies if it works! I'll probably try it eventually, but wondered if anyone here has already tried...
  17. lpellegr
    Here's something quiche-like and quick. Make it on Sunday and eat it all week. Vegetables: I thaw frozen chopped spinach, but you can use any cooked veggies you have around. Cheese: shredded swiss or cheddar or feta or whatever you want. Meat: Bacon or ham if you have it and want it, if not leave it out. Grease an 8x8 baking dish or a pie plate....
  18. lpellegr
    Make sure they are very dry. I make some of Betty Hagman's loaves that crumble easily just for crumbs. When the bread is cool I slice it, cut the slices in cubes, let them dry out a few hours or overnight, then put into the oven at 250, checking and stirring them every 30 minutes. When all the cubes are completely dry and crunchy, they can be stored like...
  19. lpellegr
    I haven't been ushered out, but I have been told in more than one restaurant in the US that they couldn't come up with anything safe for me (when I know darn well they could have). If you can possibly shop and cook, you might be better off with fruits and vegetables. Maybe canned tuna, eggs, nuts. It must be really hard when you don't know the language...
  20. lpellegr
    If you like your cornbread to be on the coarse and gritty side (which oddly, I do), try adding some Bob's Mighty Tasty Hot Cereal in place of some of the cornmeal. Lots of texture in your corn muffins that way. What brands of cornmeal do people feel safe using? I have had trouble finding some that I feel are really gluten-free. Our grocery store hung...
  21. lpellegr
    Some ideas for food that doesn't need heating: Hummus with carrots or gluten-free crackers. Cheese and fruit. Salad - pile all the veggies (lettuce, leftover cooked veggies, shredded carrots) and some cheese in a big container. You can add cooked chicken and/or chopped hard-boiled egg if you can refrigerate it. Bacon is also awesome. Either add...
  22. lpellegr
    I grew up with fish breaded with Rice Krispies, and Rice Chex (well crushed!) substitutes well. Use thick fish filets (like haddock), dip in melted butter, shake in bag of crumbs. When all done, dump the rest of the crumbs over the fish and drizzle with the rest of the melted butter. 400 degree oven for 20 min, there you go. The kids fight over who gets...
  23. lpellegr
    And so simple. I found out that if you put Rice Chex and chocolate chips in your mouth at the same time, it's awesome. Like a Kit Kat.
  24. lpellegr
    I got a gluten-free pizza there last year and it was GREAT! It was huge, the crust was awesome, and my gluten-eating teenager loved it too. I had to wait a little for it, but it was well worth it. I was really surprised, since I wasn't expecting much, but I'd eat it again anytime. I asked them about the crust, and they said it's D'Iorio's. I looked it...
  25. lpellegr
    I found some Annie's and Kraft salad dressings in individual packets at minimus.biz, and you can easily look up which of those are gluten-free. This was about 5 years ago but you can still find them. Also look at foodservicedirect.com.
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