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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    I forgot to mention that if you're going to mix your own gluten-free flours and do your own baking, the cheapest place to get most of the flours is an Asian grocery store. I get white rice flour at 3-1 pound bags for $1 - Bob's Red Mill can't beat that and the Asian flour is much finer. They also have tapioca, potato starch flour, and sweet rice flour just...
  2. lpellegr
    I made the rounds of all the local health food stores at first, getting potato starch flour here, brown rice flour there, but online is the easiest if you're trying to assemble the assortment of flours used in the Connie Sarros and Betty Hagman cookbooks. You just have to resign yourself to paying more for gluten-free food - once you're over that, buying...
  3. lpellegr
    The ingredients for Welch's grape soda look okay but you never know what lurks in the flavorings. Anybody know if it's safe? I have such a craving......
  4. lpellegr
    Whole Food's gluten-free bakery Prairie Bread is great - seeds and nuts all over it. It doesn't fall apart before I finish my sandwich, which my homemade breads inevitably do. Their pizza crusts are good enough to serve to non-celiacs too (but at that price they can buy their own).
  5. lpellegr
    It's not glamorous and gourmet, but I believe La Choy teriyaki sauce is gluten-free, as is their soy sauce. Should be easier to find than brands you can only get at health food stores.
  6. lpellegr
    I usually have leftovers because I do a lot of cooking from scratch, but for days when I don't have anything available I keep a drawer at work stocked with individual size cans of tuna and Bush baked beans (buy a manual can opener if they don't have pull-tab tops), Nut Thins crackers, squeeze tubes of peanut butter (but these can be hard to find), soups in...
  7. lpellegr
    Anybody in need of a good meal in Central Jersey can check out the Lambertville Station restaurant in Lambertville, NJ, across the Delaware River from New Hope, PA. Our company just had their Christmas lunch there and although I had been there before, this was my first time there as a celiac. I called ahead to see if they could accomodate me, and when I...
  8. lpellegr
    I'm in the Trenton area. I would love some fresh mozzarella, but I don't eat anything without a label on it, and all the ones with labels just say "vinegar". Still looking for gluten-free ricotta. I'll have to see if Wegman's or Whole Foods or Wild Oats has any that are safe, when I feel like doing all that investigating. I was hoping the community here...
  9. lpellegr
    I know Sargento's ricotta is safe, but I can't find it around here (central NJ). Has anyone eaten Sorrento brand or Shop-Rite brand safely? I have Tinkyada lasagna noodles, now all I need is the cheese...
  10. lpellegr
    I have also found variations in generic Claritin (loratidine) - I took one store brand for a month with no problem after checking the ingredient list. Then I switched to a different store brand, and on the 3 days that I took it (it took a while to make the association) I had the deepest, darkest depression! I never had that as a celiac symptom before, but...
  11. lpellegr
    As I made gluten-free pie crust for Thanksgiving and wonder whether my in-laws' brand of turkey will gluten me, I was thinking over some actually funny moments courtesy of gluten-free food. Like the first time I tried to make gluten-free cookies and had to eat it as handfuls of crumbs from the pan where I vainly attempted to make bar cookies of the remaining...
  12. lpellegr
    I have learned to like grits as a hot cereal, with milk and sugar or honey or brown sugar - I suppose polenta would work, too. Takes about 10 minutes to cook so I save it for weekends. Bob's Red Mill Mighty Tasty hot cereal is good, too - much more interesting than the cream of rice type cereals. But I do miss McCann's Irish Oatmeal.
  13. lpellegr
    I know it's kind of late to be weighing in on this topic, but I found that thinking outside the box for breakfast works, especially if you don't have time or transportation to go to a restaurant. I looked for individual packages of things that don't need refrigeration and bought a big fanny pack to carry enough food for a day. For breakfast I have had individual...
  14. lpellegr
    Thanks all - for future reference if anybody searches this site, Earth Fare in Athens is a good place to shop for gluten-free frozen foods, cereals, crackers, etc. It helped that I was in a motel with a fridge and microwave. There is an Outback Steakhouse a few miles out of town, and the chocolate thunder from down under was the highlight of my trip! I...
  15. lpellegr
    The Asian market I go to has rice flour in 1 pound bags, 3/$1. This is also a much finer flour than Bob's Red Mill, not at all gritty. They also have sweet rice flour, potato starch flour and tapioca equally cheap, so if you are making up the gluten-free flour mixes on a regular basis this is the way to go. From what I hear the ones from Thailand at least...
  16. lpellegr
    From "The Gluten-Free Gourmet Cooks Fast and Healthy" by Betty Hagman Easy Pizza 1-1/2 c Betty's flour mix 1-1/2t baking powder 1t xanthan gum 1/2t salt mix dry ingredients above and set aside. Add 1t sugar to 7/8c warm water, stir in 1 packet of rapid-rise yeast. Wait for it to bubble slightly. With a hand mixer, beat 1 egg, 1T oil, and...
  17. lpellegr
    I started out avoiding maltodextrin too, but in products made/sold in the US it has to be made from corn. MSG is for flavoring and has been used safely in Asia for centuries, but there are sensitive individuals. Some mayo might be not gluten-free because of modified food starch, but I think some products could be not gluten-free because of the vinegar they...
  18. lpellegr
    Speaking of quiche, the original Moosewood Cookbook has a cauliflower-cheese pie with a grated potato crust. Time-consuming to make, but the potato crust is dynamite for quiche. Grate enough potato for 2 cups, salt it and let it drain for 10 minutes. Mix with one egg and some grated onion and pat into a greased pie pan. Bake at 400 for 45 min then use...
  19. lpellegr
    I got tired of hunting all over the local health food stores or going online and paying shipping charges, so I finally took the advice of Chinese friends and went to a big Asian grocery store. Rice flour, 3-1 pound packages for $1! Tapioca and potato starch flour ditto. Now I go there and stock up instead of paying the scandalous prices from the health...
  20. lpellegr
    Check out www.celiacchicks.com. They review bakeries and restaurants that can do gluten-free. Here's one in Arizona: Aspire Market 16455 N. Scottsdale Road Suite 107 Scottsdale, AZ 480.348.9124 Check out their website and see if it's worth the trip.
  21. lpellegr
    Has anyone had problems with gluten-free recipes from the major cookbooks? I have the Gluten-Free Gourmet series, the Wheat-free,Gluten-free Reduced Calorie Cookbook by Connie Sarros, and Gluten-free Baking by Rebecca Reilly. I used to make a lot of normal breads and pizza and cookies etc in the days before my diagnosis, so I am trying to make a lot of...
  22. lpellegr
    One of the posts in the foods/products section started with a question about people's 3 worst gluten-free foods ever and is full of "bests" and "worsts" and is a lot of fun to read through. Most of the opinions agree, but there are occasional people who like what everyone else hates. It might help you out. It would be good to have a ratings section with...
  23. lpellegr
    Just as another point of view, I have been using the vacuum sealer and find the bag doesn't always stay sealed over long periods in the freezer (like a month or two). I have been double sealing them to try to avoid that. The vacuum on the model I have is strong enough to crush some of the items I've tried to freeze, like homemade hamburger buns and shortbread...
  24. lpellegr
    If that's the case it would make my life easier. I try to keep up with the latest dos and don'ts but I hadn't heard this one as a definite. They don't sell undistilled white vinegar to consumers, but you never know with manufacturer's raw ingredients. There are a lot of things in ingredient lists that I can't buy at my local store. But then again, who...
  25. lpellegr
    From a postcard I got from the Celiac Sprue Association: For FDA to define "gluten-free" they need your input to the questions below. Your letter or e-mail must address these items to be useful to FDA. Details in Federal Register Vol 70 No. 137 Tuesday July 19, 2005. Information, links, and e-mail submission at www.csaceliacs.org 1. What should "gluten...
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