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lpellegr

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Latest Celiac Disease News & Research:

Everything posted by lpellegr

  1. lpellegr
    Try this site. I have found these in a few specialty stores. Open Original Shared Link
  2. lpellegr
    I have had good luck freezing things made with Tinkyada rice pasta. The lasagna freezes well, and I used the spaghetti-style pasta for Chicken Tetrazzini, which has a cream sauce base. I don't keep track of how long things are in the freezer, but everything has come out fine if it's sealed well. I also made a batch of Mrs. Leeper's cheeseburger macaroni...
  3. lpellegr
    In theory, you can have oats, but as the other posters have said, wait a while before you challenge your guts, and then only use certified gluten-free oats and see if you have a reaction. I can't eat them, alas, even when gluten-free, but many can.
  4. lpellegr
    If you're new to gluten-free bread dough, you should know that it's sticky, not kneadable, and hard to roll out in general due to said stickiness. Dust everything generously with rice flour or your gluten-free flour mix to keep it from sticking, or roll between sheets of plastic wrap. Conversely, sometimes wet hands work best for patting dough into shape...
  5. lpellegr
    Since cheese generally has bacterial or fungal cultures added to the milk curds to create the unique flavor of whatever kind of cheese it is (cheddar, parmesan, bleu) you might be reacting to the microbes or one of their products. That would explain why you are sensitive to cheese, which is a fermentation product, and not to plain milk. Even though the...
  6. lpellegr
    I've been cooking and eating gluten-free for nearly 5 years. If you can cook, you will be fine. This is hardest for those who can't cook and depend on eating out, but those of us who can cook and have the ability to make our families cooperate usually do fine. You will make some mistakes and have to find some compromises or give some things up entirely...
  7. lpellegr
    I make bread just for crumbs, since I don't have much use for slices. Bette Hagman's 4-flour bean bread recipe from The Gluten-Free Gourmet doesn't make great bread for slicing, but it makes great crumbs. I make a loaf or two, cut them into cubes, let them air-dry a day or two, and dry out in the oven at 250 for a few hours. Some go into the food processor...
  8. lpellegr
    I tried eating Lay's chips and Fritos - the ingredient list does not contain gluten, true, but I got sick every time I tried. Must be cross-contamination from the factories.
  9. lpellegr
    Yes, sorry to say, you will get weevils in rice pasta, or rice flour or millet flour or cornstarch or just about anything else grain-based that you keep around. Putting the bag in a heavy duty ziploc bag seems to help prevent them. Make sure as soon as you notice them anywhere that you put out a Pantry Pest trap and throw out anything that could be harboring...
  10. lpellegr
    Thanks all - it looks like I'm already using most of your tips to trick myself into eating nasssty veggies. I stir-fry, I use oil and vinegar, soy sauce, hide spinach and kale in eggs with cheese, etc. I'm a super-taster and just think most veggies have horrible bitter or "dirty" taste, and those that don't have gross texture (raw tomatoes - gak!). I was...
  11. lpellegr
    I have always hated vegetables - to me they just plain taste bad. But I force myself to eat them because they are good for me. I prefer to drown their taste in butter, cheese, sour cream, or some other fattening substance that I do like. My salads are full of meat, cheese, eggs, nuts, and anything interesting to overcome the lettuce and veggies. There...
  12. lpellegr
    Not available at Shop Rite on Olden Ave. in Trenton, NJ yet, for those of you in central Jersey. I wonder if they are more likely to show up in stores like that or at Wegman's or Whole Foods? And would they be in the regular baking section or with the gluten-free stuff in the "weird diet food" ghetto of the store?
  13. lpellegr
    Strawberry pie! It's the best time of year for it. This always gets lots of compliments. 1 Qt strawberries - wash, hull, and dry them. 1 prebaked pie crust (I use Bette Hagman's Vinegar crust) Set the prettiest berries point up in the pie crust. Crush the rest with a fork in a separate bowl. Heat 1/2 to 3/4 c of sugar in 1/2 c of water (depends...
  14. lpellegr
    Would this work in an EZ-Bake Oven? Is it the right amount of batter?
  15. lpellegr
    Last I heard, Campbell's beans are not gluten-free. B&M are, though, and imported Heinz from England. You might want to check the Campbell's website - they were not when I went gluten free 5 years ago and I haven't checked lately.
  16. lpellegr
    You'll probably have to try it out and report back to the rest of us.
  17. lpellegr
    You're right that it's cheaper to eat unhealthy. Why does a salad cost more than a burger and fries? Why does a pound of cherries cost more than a pound of - well, most things? I did the same thing and went to meat, eggs, and plants for most of my food, but it costs more than processed foods. Could you possibly save by switching to canned and frozen veggies...
  18. lpellegr
    A Trader Joe's is going in at the shopping center across from Marketfair in Princeton! I forget the name of the center, but it's the one with Lowe's on Rt 1. What good gluten-free things should I look for when it opens?
  19. lpellegr
    Bette Hagman's Vinegar Pie Crust recipe always works for me. It comes out just like a normal pie crust and handles really well.
  20. lpellegr
    Easy hot cocoa in the microwave: Put 2 T of sugar and 2 t of cocoa (more or less to taste, I think this is too sweet) in a mug and add about a tablespoon of water. Stir, microwave 10-15 seconds, then stir until the cocoa, sugar, and water form a smooth syrup, heating a little more if necessary. Add milk to fill the cup and microwave until hot enough...
  21. lpellegr
    Poor baby! I feel for you. I used to think flying was cool, now I dread it every time. You need to indulge in the best gluten-free meal you can find because you deserve some nice treatment, even if you have to do it for yourself.
  22. lpellegr
    This always turns out nice - like a biscuit on the outside when you first make it, but moist inside and easy to slice on the next day. It's from one of Bette Hagman's cookbooks. It's different from most loaf breads, and a little easier for a beginner. You could probably use a commercial rice-based flour mix with similar results. Caraway Soda Bread...
  23. lpellegr
    I wonder what the prices for these mixes will be like? I'm hoping some day to not only see gluten-free things become mainstream, but for them not to cost so much more than "normal" things. That's what keeps me from buying them now.
  24. lpellegr
    I also found barley in Whole Foods lentils - they said they were processed on the same equipment as barley. I wonder if we could find safe lentils in an Indian grocery store? They eat so many kinds of lentils and I don't know if there is less chance of them being mixed with other grains. Any thoughts?
  25. lpellegr
    Can you define "package"? Let us know how many ounces are in each bag so that if we want to reproduce it with different brands than the ones you use we will have some hope of success. And do you let it raise before you bake it? What size are the loaf pans? Thanks!
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