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
    I found also that it was getting harder and harder to keep the weight off. I decided to try giving up most carbs, which was ironic considering how hard I worked to find gluten-free substitutes for all the cereals, breads, muffins, etc that I used to eat! Upped the protein and fiber, reduced the carbs way back, and it worked. Weight is steady and even a...
  2. lpellegr
    Sorry to say, but your experience is absolutely typical. I find recipes are hit or miss, so when I find one that works, I make sure to mark that page in the book! I have also learned that you will never have bread exactly like normal wheat bread. You might have to go through a period of mourning for the old bread before you finally accept that ready-made...
  3. lpellegr
    Just be sure if you freeze something with pasta in it, like lasagna, use good gluten-free pasta because some of them don't keep well. Tinkyada rocks - I froze gluten-free lasagna with Tinkyada and it turns out beautiful. Also use the elbows for homemade mac and cheese that keeps in the fridge for days without drying out. Haven't tried freezing it yet,...
  4. lpellegr
    You may have to go to a Whole Foods or a health food store to find gluten-free cereals, but Mesa Sunrise is a good flake cereal, and Rice Crunchems and Corn Crunchems are just like Chex - you can even make gluten-free Chex mix with them. I used to eat 3 bowls of Cheerios every day for breakfast, and I haven't found a substitute for that, but lately I decided...
  5. lpellegr
    I love the Clan Thompson list for the Palm - it seemed expensive, but it has been a really good investment. Many times I end up in the grocery store or in front of a vending machine or at a food court looking up what I can eat. The updates are great - it feels better than relying on a year-old printed list. And besides, you can put games on your Palm and...
  6. lpellegr
    Try this: Open Original Shared Link
  7. lpellegr
    I ate a Chinese New Year item last week that seemed to be gluten-free, but I ended up sick all evening. Ingredients were sticky rice, red bean paste (red beans and sugar), dried longan (fruit) and lotus seeds. It seemed to be okay, but I wonder if anyone know if commercially made Asian red bean paste might contain starch to thicken it, like wasabi sometimes...
  8. lpellegr
    If you can tolerate nuts, the Nut Thin crackers are great - non-celiacs beg to share mine. Another great crunchy/salty snack is Lundberg Rice Chips. Haven't found anything to replace Ritz - I did see some crackers on a website that claimed to be that. Maybe search the Gluten-free Mall and other places. You probably won't find them in a store but will...
  9. lpellegr
    For oven baking they sometimes suggest longer time and lower temp to get the insides fully cooked without the outside getting overly crusty. Can your bread machine do that? What if you mix it in there, then put it into the oven to bake? The sugar is there for flavor, browning, and to feed the yeast - it shouldn't affect the wet inside/dry outside problem...
  10. lpellegr
    You have my sympathy. I've tried a bunch of the Bette Hagman recipes and had some spectacular failures (I think some of the recipes need proofreading or more testing), and I've had some good results. I just started using the 4-flour bean mix and haven't had much experience with it, but overall I get better results making buns than loaves. I got the GFG...
  11. lpellegr
    Sadist! Start with 4 glazed donuts and a pile of buttery, greasy croissants, and a butter-soaked toasted english muffin and a whole box of Cheerios (I used to eat 3 bowls every morning)! That should hold me till mid-morning. Then on to the KFC fried chicken (we're not going for healthy on this day) and french fries from every fast food restaurant in the...
  12. lpellegr
    Ewww, orzo pudding? I wouldn't have eaten that before my diagnosis! Definitely write and praise the waitstaff but boo the menu writers and whoever is supposed to educate the waiters.
  13. lpellegr
    Maureen, when did you go to the Whole Foods class? I went to one there in October or November and we tried to get the group there to meet there once a month (with store permission) and never really managed it more than once. That Whole Foods has a good selection of gluten-free foods, including the frozen baked stuff, but a lot of them are scattered and...
  14. lpellegr
    Just watch out for the Aveeno products and some of the Neutrogena, which are also J&J, because a lot of them do have oatmeal extract in them. I knew to avoid the Aveeno, which has oatmeal in everything, but even some of the Neutrogena lotions had it. Read the labels.
  15. lpellegr
    Our Aldi's has all these no-name products I've never heard of, but I have found several things that are gluten-free just by checking the labels. They have pudding mixes and chicken rice soup, for example, that don't list any nasty ingredients like modified food starch or hydrolyzed vegetable protein, and everything is so cheap! But it's a different shopping...
  16. lpellegr
    The Clan Thompson Smartlist of gluten-free food that I buy for my PDA has a ton of Publix products in it, so they do seem to know what they carry. If they don't have a list on their website, maybe yours is still in the mail.
  17. lpellegr
    How about Funyuns? I hear they are gluten-free. Before my diagnosis I had used fat-free onion melba toast, crumbled, in fat-free green bean casserole, but I wouldn't know what gluten-free products could substitute for that. Any ideas?
  18. lpellegr
    Here's a site I just came across, and they link to interviews with some chefs who cook gluten-free: Open Original Shared Link I don't know if these chefs do gluten-free all the time or just for special occasions or for spas, but you might be able to find out more from them or about them. Also consider, once you're established and educated and can do...
  19. lpellegr
    I can't seem to find these by doing a search here, so I'll just ask. Are Armour brown and serve sausages safe? Except for the usual unidentified "flavorings", "seasonings", "spices", etc, they don't look unsafe, but I'd prefer to hear from people who survived eating them without being glutened. This forum is the best place to get the real scoop.
  20. lpellegr
    If you bake from scratch, you will find lots of the odd flours and raw ingredients you need at Whole Foods. Rice flours, tapioca, potato starch flour, buckwheat, egg replacer, xanthan gum, etc. If it's in the Gluten-Free Gourmet cookbooks, you'll probably be able to find it at Whole Foods. And the frozen pizza crusts and Prairie Bread from their gluten...
  21. lpellegr
    Yeah, I wasn't born in Jersey, but I've been in reach of the Philadelphia TV stations all my life and lived in NJ long enough to speak the lingo. Here's the update: I got an answer from the parent company of Axelrod, Crowley, and Penn Maid brands regarding gluten (from the modified food starch): Penn Maid/Axelrod/Crowley Cottage Cheese...
  22. lpellegr
    Some of you Pennsylvania and New Jersey folks might already know this - are the Penn Maid products gluten-free? They list modified food starch in some items, but at the end of each ingredient list they print in bold "Contains MILK". Looks to me like if there was wheat in there they'd say so, but can't make assumptions about gluten, can we? Sour cream and...
  23. lpellegr
    The easiest recipes to have come out "normal" are the moist sweet breads like zucchini bread, or the muffins. Start with those - the muffins usually freeze well so you can microwave a couple for breakfast. These are recipes from the "GFG Cooks Fast and Healthy" that worked for me: Velvet Brownies - taste good, but texture is kind of strange. But hey...
  24. lpellegr
    Sometimes solid shortening seems to work better than oil for prevention of sticking. Try that AND dusting with cornmeal. I had success with the Easy Pizza recipe from the Gluten-Free Gourmet Cooks Fast and Healthy, which contains yeast, but I put it on a greased non-stick pan. That's the best recipe I've found for thick crust - I grew up on Sicilian style...
  25. lpellegr
    Through sheer luck, I think, I got this recipe to work in a cookie press just like the original wheat recipe. I find the easiest way to use a cookie press is to not try to make the individual shapes, but to use the small star-shaped hole (if it came with one) and press out long snakes and then shape pieces of that into circles or "S" shapes or candy canes...
×
×
  • 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.