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lpellegr

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Latest Celiac Disease News & Research:

Everything posted by lpellegr

  1. lpellegr
    I doubt I'd trust their gluten-free meal anyway. Bring some backup food whenever you travel, no matter what they offer you.
  2. lpellegr
    I've been going there since I was a kid, but last summer was the first time I cared about getting gluten-free food. On their website they list places in the park for people with special diets, including gluten-free. My favorite was the stands that just make french fries in dedicated fryers - it was wonderful. And the rides are awesome, too! There are...
  3. lpellegr
    I have barely any eyelashes, while my husband, son, and daughter, who do not have celiac disease (kids were tested) have remarkably long, thick eyelashes. Gene expression is not a sure thing.
  4. lpellegr
    I love the seaweed kind! They do not taste at all like anything unusual.
  5. lpellegr
    Tyson roasted chickens are the best! And if you microwave them they stay moist, unlike some of the store-roasted chickens which sit under hot lights all day. I have gotten sick from store-roasted chickens - some have unidentified spices on them and that was probably it. Still trying to educate the husband, who cooks once or twice a week and likes to bring...
  6. lpellegr
    Agreed, the best bread recipes I've tried have both xanthan gum and gelatin, but I haven't seen any with just gelatin. You can also substitute guar gum for the xanthan, and I think there are one or two other alternatives. Xanthan gum is shockingly expensive when you first buy it, but if you're going to bake a lot it's worth it.
  7. lpellegr
    Why limit yourself to traditional breakfast foods? Heck, take a hot dog, a bologna sandwich, a turkey leg. Make a crustless quiche and take a slice in to warm up in the microwave. Have a bowl of spaghetti and meatballs, leftover shepherd's pie, stuffed cabbage. Eat a can of tuna or a bowl of Bush's Baked Beans. Throw in some fruit and it's starting to...
  8. lpellegr
    I read on some website ages ago that some doctors had noticed that many children with celiac disease had large abdomens and flat rears (like me). I was hoping this diet would reduce the large belly (it's not from fat - I think I'm just put together like that, like my mom), but I think I'm just stuck this way. I did notice after a year of gluten-free eating...
  9. lpellegr
    You have my sympathy and understanding - my symptoms (anemia that I wasn't even aware of without a blood test, the world's foulest and most abundant gas, occasional abdominal pain and occasional nighttime nausea, plus cold urticaria where my skin turned red and itchy when cold) have stopped thanks to the gluten-free diet, but I don't get them back immediately...
  10. lpellegr
    And make sure you have your own dedicated gluten-free toaster!
  11. lpellegr
    I got a subscription, but I won't renew it because for me it's not worth it. There are lots of gluten-free recipes, but if they use gluten-free flour it's based on a specific brand, and I prefer to make my own from the Bette Hagman mixes, so I don't know if they will turn out without tinkering. If you want meal recipes there are lots of them, but nothing...
  12. lpellegr
    You'll have to check the ingredient list for each brand and watch out for the usual suspects. Every food seems to vary from manufacturer to manufacturer and even season of the year, so the label is your best bet.
  13. lpellegr
    Gluten-free breads get stale very fast. They won't get moldy any faster, but they will end up as crumbs sooner. Might want to plan to use up the breads in the first 2-3 days and then do bread-free meals after that to avoid disappointment. You can use corn tortillas to wrap sandwich fillings, or scoop them up with gluten-free crackers like Nut Thins. But...
  14. lpellegr

    ARCHIVED Bun Pan

    lpellegr replied to a topic in Gluten-Free Recipes & Cooking Tips

    I got the hamburger bun pan and a few others from the King Arthur Flour baker's catalog - it works great, but since my recipes usually make enough for 8 buns and it only does 6, I use 4" round cookie cutters, greased and floured, on a separate pan for the other two and it works just as well. Every time I get this catalog in the mail and have to look longingly...
  15. lpellegr
    On the front page of the food section of the 3/23/06 Philadelphia Inquirer is an article titled "Hopeful steps for celiac sufferers". It tells the story of Ross Cohen, who was fine cooking for himself but afraid to risk eating out (sound familiar?). The story gives a nice overview of celiac and the difficulty of avoiding gluten and why you want to avoid...
  16. lpellegr
    Some gnocchi are traditionally made with potatoes instead of ricotta cheese - used leftover mashed potatoes and work in the flour and eggs and other ingredients.
  17. lpellegr
    Bette Hagman's Vinegar pastry has worked for me and feels and tastes just like real pie crust. 1c white rice flour 3/4c tapioca flour 3/4c cornstarch 1 rounded teaspoon xanthan gum 3/4t salt 1T sugar mix these together in a bowl. Cut in: 3/4c shortening Blend together: 1 egg 1T vinegar (cider is fine) Stir those into the...
  18. lpellegr
    "Legodary"?
  19. lpellegr
    I haven't been in NYC for a long time, but they used to sell roasted chestnuts in a lot of big cities - you could smell the charcoal or coal that they used to roast them. If they are big round reddish brown nuts with a lighter colored circle, they should be chestnuts and should be safe to eat.
  20. lpellegr
    Wait, I thought A-1 was okay. What makes it not okay?
  21. lpellegr
    Here are some Chili's selections from the Clan Thompson Smartlist: Bacon or Old Timer burger without the bun Baked Potato soup Citrus Fire Chicken and Shrimp - order without seasoning on the shrimp Flamed Grilled Rib-eye, classic sirloin, or NY strip - order "dry-grilled" without garlic toast, savory steak butter, and herb au jus. Guiltless grill salmon...
  22. lpellegr
    Okay, Pennsylvanians might think this is perfectly normal, but I haven't met many other people who are used to eating cottage cheese and apple butter. Looks like dog barf if you mix it up, but sooo good. Also Breyer's vanilla ice cream (with the vanilla bean specks) eaten with pretzels instead of a spoon. And back when I could have rye bread, thickly buttered...
  23. lpellegr
    Are you up for making your own? Bette Hagman's vinegar pie crust recipe actually works, and I have made a killer crust for quiche by grating raw potatoes (catch them in a bowl of water to keep them from becoming odd colors), mixing with an egg, some onion powder, and some salt, patting it into a greased pie tin, and baking about 40 minutes at 400F. It's...
  24. lpellegr
    How about looking into gluten free bakeries that can ship a cake to you? There is one in NY called Happy Happy Happy, and in Philadelphia there is Mr. Ritts. I think they both have websites but I don't have the links at my fingertips.
  25. lpellegr
    I haven't eaten those styrofoam slabs since I was first diagnosed! There's lots to eat out there - if you like salty and crunchy, there's chips, Fritos, Tostitos, Pirate Booty (awesome), some brands of cheese curls, popcorn, etc etc. If you like candy there are plenty out there that are safe - search the web and this site for candy. M&Ms, Snickers...
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