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lpellegr

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Latest Celiac Disease News & Research:

Everything posted by lpellegr

  1. lpellegr
    If you volunteer to work at one of these you get free admission. I did that at the Meadowlands event on Sunday, and "work" is really too strong of a word to describe the minimal duties I had. Lots of vendors giving out samples (egg rolls, woohoo!), but not many coupons. There were 4 beer companies, lots of cake/brownie/cookie vendors, Cabot cheese, King...
  2. lpellegr
    Everybody experiences different levels of reaction to food from shared lines. Here's your hint that maybe in your case, you want to avoid foods that alert you to their being made on shared lines. Many foods have no such warning, so you take your chances. The more you eat non-processed foods (in essence, stuff in its original form that doesn't come in a...
  3. lpellegr
    On the other hand, I got sick whenever I ate plain Lays or Fritos, so I crossed all Frito-Lay products off my list. This was 9 years ago, and they might have improved cross-contamination control, but I'm still going to avoid them. Sorry if this is a duplicate - my computer is acting strangely.
  4. lpellegr
    It would help if we had an idea of what you ARE eating, so we can offer alternatives. Try looking into the Paleo diet or the early stages of the South Beach diet. Do you cook for yourself and just need new ideas? Look around this site for many. Do you eat foods from restaurants and prepackaged foods and need to learn to cook? Do you just need inspiration...
  5. lpellegr
    They should be unless there is gluten in the seasoning or the oil they are cooked in is also used to cook something with gluten. Check with the manufacturer. So far I have not had any problems with plain (unflavored) pork rinds.
  6. lpellegr
    This product is full of proteases, so it looks like the aim of it is to break the gluten protein down into tiny pieces, presumably too small for the immune system to recognize as gluten. Depending on when you take it and how long it takes for these enzymes to work, and whether they work at stomach acid pH at all, it could help somewhat, but considering that...
  7. lpellegr
    Post the recipe and we'll have a better idea. I know many older recipes put the yeast in with the dry ingredients, which works most of the time, but as the other posters noted, if you're not sure of your yeast's age it doesn't hurt to proof it and add it in with the wet ingredients. Saves ending up with a squat dense loaf because the yeast was pooped out...
  8. lpellegr
    Your recipe should tell you that. Many of the gluten-free recipes mix the yeast with the dry ingredients, but some don't - it should say in your recipe.
  9. lpellegr
    Hi Nancy! Welcome to the forum. Do you have a question for us, or would you just like to share? Cooking from scratch is a good idea because you will be able to avoid a lot of gluten that way. If you read through this forum you should be able to find lots of ideas for meals for your son, and lots of advice on how to keep him gluten-free. Good luck!
  10. lpellegr
    The Gluten Intolerance Group educates restaurant owners (or anyone who serves food to the public) about how to do gluten-free. Try them. Open Original Shared Link
  11. lpellegr
    You're right that the texture is different, and you will probably never find any gluten-free bread with the texture of typical commercial gluten bread. Gluten-free baking takes a lot of experimentation to find what you like, and eventually you will get used to this type of bread or decide that you can live without it. For myself, I find that I just don...
  12. lpellegr
    If you can find Mexican Coke, that's sugar-sweetened, no corn syrup. We have a little produce store that carries odd international things and the Mexican Coke is one of our prime reasons for going there!
  13. lpellegr
    Just read that the former Chevy's location at the Mercer Mall in Lawrenceville will be replaced by an Outback Steakhouse and Bonefish Grill! Good to have more gluten-free options. If you're in that vicinity, make sure to check out the Wildflour Cafe on route 206 in Lawrenceville - very good and all gluten-free.
  14. lpellegr
    It's good. You can also substitute it for at least part of the cornmeal in a cornmeal muffin recipe, if you like muffins on the slightly gritty side (which I do).
  15. lpellegr
    You can eat perfectly healthy and fine on a gluten-free diet with minimal processed foods. I eat meat, eggs, dairy, veg/fruits, potatoes, and occasionally rice or pasta, but I have pretty much lost interest in bread and pasta. Chex cereal, Nut Thins crackers, gluten-free pretzels sometimes, slices of homemade bread in the freezer (rarely used unless I need...
  16. lpellegr
    Items for when you don't have a refrigerator or microwave: Jif to Go peanut butter cups or chocolate-peanut butter cups with some Nut Thins or gluten-free pretzels or apple slices. Smartfood and Pirate Booty are gluten-free. Be careful of potato chips - I always feel glutened with Lays, probably cc from shared lines. Lara bars or Nature Valley Protein...
  17. lpellegr
    Any advice on Heidelberg? I may be going to a conference in November and need to find safe food for just a few days, within walking distance of the convention center. The conference registration asked about dietary restrictions, but who knows whether they can accomodate gluten-free.
  18. lpellegr
    The problem with the gluten-free Rice Krispies is that instead of just taking the malt out of the old ones, they made these out of brown rice. They are not as crisp and taste different from the regular ones. They should call them Rice Chewies or Rice Toughies, nasty little buggers.
  19. lpellegr
    Just a shout-out for The Bald Strawberry, gluten-free bakery and cafe. Had a chance to check it out while visiting. The menu is small, but the waffle pizza I had was great - the usual pizza toppings on a hot, fresh, crispy waffle. They make salads, pizza, etc, and they have cookies, pastries, and bread for sale. They also have options for dairy and egg...
  20. lpellegr
    I was unfortunate enough to try the Eco-Planet ones. OMG how horrible that was. I knew it was going to be bad when I tried to break one in half and I had to struggle with it. The crust is dense, like a brick, and twice as thick as a Pop-Tart's crust should be. The icing looks like it has been hand-applied by toddlers, and has no taste, and a texture like...
  21. lpellegr
    From the smell of the flour and the label (harina de platanos, or something like that), I expect it probably is from plantain. In strongly flavored muffins (cinnamon, banana, sugar) it was undetectable, so I'll probably just substitute it in here and there in other recipes unless I find something meant just for banana flour.
  22. lpellegr
    Yup, the Mighty Monkey Wrenches go to nationals pretty much every year. I think they and their alliance came in second last year. They are partnered with a school for the deaf so they also do outreach and education about that. I tried searching banana flour, but even when I use "banana flour" in quotes I still mostly get recipes with flour and with...
  23. lpellegr
    Thanks - how do I find them? I made banana-nut muffins, which seem perfectly usual with 1/3 banana flour, but with all that sugar and cinnamon, who would notice any difference. Good to see the FIRST logo and quotes - my son was on 2016, the Mighty Monkey Wrenches for 3 years, and even though he has graduated high school, we are still looking forward to...
  24. lpellegr
    Any recipes using banana flour, or tips for substituting? From what I've seen it can substitute for up to a quarter of the flour in a recipe, but I was wondering if there are recipes that feature banana flour for texture or flavor. Yeah, I could throw it into a banana bread recipe, but could you even tell? Somebody proudly bought me a bag, and I want to...
  25. lpellegr
    I have not tried it, but I have a feeling rice noodles would absorb too much liquid during the cooking time in a crockpot and get pretty soggy. But give it a try - the worst that happens is that you eat soggy mac and cheese, and that's probably still pretty good. Give us the recipe if it works!
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