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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    Okay, I have some answers to my own question, for everybody else's information. I called them 2 days before (there's a number on their website somewhere) to request the gluten-free meals, and on the flight they knew which seat I was in and had my meal on the cart with the rest. I got rice (95% white, 5% wild) with a nice fish filet and some bok choi, a...
  2. lpellegr
    I'm flying next week, going to Birmingham via Frankfurt, and wondered if anyone had had experience with gluten-free meals on US Airways. I'm going to assume that it might not be edible and pack extra food accordingly, but I'd appreciate any thoughts from someone who had been there and done that. One good note, though - the conference I'm going to provides...
  3. lpellegr
    When making my own bean or lentil or split pea soup, I have frequently found random grains in the dry beans, so it wouldn't surprise me if canned beans were contaminated to some extent. Be wary of canned soups.
  4. lpellegr
    I tried gluten-free oats at some point after I went gluten-free, and I had the same symptoms as with gluten, so for some of us we just have to avoid oats. It does suck, doesn't it, having to still check the label even when it says gluten-free. It's possible that a new oat challenge would work for me after 8 years, but I'm not willing to chance it.
  5. lpellegr

    ARCHIVED Panera Bread

    lpellegr replied to quincy's topic in Gluten-Free Restaurants

    I would hesitate to eat at Panera simply because they bake bread there with gluten flour, and I would expect the air to be saturated with flour dust, which would contaminate everything there. So eat there if that doesn't bother you, but if you have doubts about any particular food, like the chicken, you are safer skipping it. That's a good general rule...
  6. lpellegr
    Based on those amounts, I'd guess that it contains 2 c of flour total. Good luck! Don't add all the water until you see how the dough looks - keep back about 1/4 cup. The dough should be thick and sticky, but not runny. If it looks too thick, add more water, about a tablespoon at a time and mix it in.
  7. lpellegr
    The dry milk they add is to increase the amount of protein, since most of the substitutes (especially rice, tapioca, and potato flours) don't have much protein, and it helps the bread retain its structure. You have to know that you will probably never find any replacement bread, especially homemade, that has the soft, spongy texture of store-bought white...
  8. lpellegr
    But what recipe did they use that gave them a dough that wasn't sticky? Can't remember the last time I had gluten-free dough that you could roll like that.
  9. lpellegr
    Oooh, I have to look this up for the next time I'm in Philly! Thanks!
  10. lpellegr
    If it's too hot to cook and you don't have refrigeration where you'll be, then the easiest thing is to bring individually wrapped things, like cups of tuna and applesauce, a bag of crackers, a little hummus, carrots, etc. Even refrigerated things like yogurt, cheese sticks, and hard boiled eggs will keep for a little while at room temp. Roll up lunchmeat...
  11. lpellegr
    Based on some of the recipes I make, I'd give this a try: Mix the tapioca, brown rice, sorghum, and potato for a total of 2 cups (I'd use 1 cup of brown rice and split the other cup between the rest). 2 or 3 T of ground flaxseed meal, a T of sesame seeds, 1 t of salt, as many sunflower seeds as you like, 2 t of xanthan gum. Mix all those ingredients...
  12. lpellegr
    Just wondering why sugar is no good but honey is okay? Sucrose is glucose + fructose, and honey is full of fructose, which signals your liver to make fat, so you're not gaining any health benefits by substituting honey for normal table sugar.
  13. lpellegr
    Hershey Park is very good with gluten-free. I had the best gluten-free pizza EVER at Hershey Park - I don't remember the name, but it's near the big flume ride. And it's a really nice park.
  14. lpellegr
    You also have to consider that since plenty of labels don't say anything about other things that might share the lines or factory, you could be eating things that "may contain traces of wheat" all the time without knowing it, so while it's good to avoid the potential contamination that they tell you about, it still won't keep you 100% safe. That said, if...
  15. lpellegr
    Because of shared packaging equipment, it's not uncommon to find a grain or two of something in a bag of dried beans, peas, or lentils, so it wouldn't surprise me if some of that made its way into canned beans. I will buy the dry beans/peas/lentils, pour them into a dish, sort through them to pick out anything that isn't supposed to be there, then repeatedly...
  16. lpellegr
    We always scooped up ice cream with pretzels, and my mom salted her watermelon. Cottage cheese with apple butter is familiar to those in the PA dutch regions. I used to really like to put hot mashed potatoes on a slice of heavily buttered rye bread (pre-celiac, alas).
  17. lpellegr
    I like Lubriderm. Easy to find.
  18. lpellegr
    In the absence of bacon, scooping up your ice cream with salted pretzels is also lovely.
  19. lpellegr

    ARCHIVED Bacon Sundae!

    lpellegr posted a topic in Gluten-Free Restaurants

    Anyone know if the Burger King bacon sundae is safe? I expect it would be, but...
  20. lpellegr
    Thaw it, slice it thin and put into a ziploc bag. Douse with interesting ingredients, squoosh it around until all chicken is coated, and let marinate in fridge for an hour or more. I like olive oil, cider or wine vinegar, worcestershire sauce, garlic powder, onion powder, and salt, but all kinds of things work. You should have some kind of oil and some...
  21. lpellegr
    Get a colander dedicated just for gluten-free pasta because you'll never get the old one clean enough. Always wash your hands before you handle your food or eat, because you know that somewhere, some time, you might have touched something gluteny, like the fridge handle. Cleaning surfaces before you eat or prepare food should help keep cross-contamination...
  22. lpellegr
    I have made the Ginger Lemon Girl bread a lot, and it's really good, in a dense whole-grain kind of way. I follow her recipe except for the Sure Jell, which I leave out, and use 3 whole eggs instead of two whole eggs and two egg whites. I use butter instead of margarine. The trick is to know how much water to use - never use all of the water a bread recipe...
  23. lpellegr
    Leftover meatloaf and New Jersey strawberries. Or maybe potato salad.
  24. lpellegr
    It could be the vegetable cellulose - they may have made that from wheat. You may have to call them. Simplest thing is to just not use any product that says it contains wheat.
  25. lpellegr
    Since ELISA tests use antibodies against the protein of interest, you may or may not need whole protein depending on the particular antibody chosen and its antigen. So an ELISA could pick up a fragment of a protein if the test was designed with the proper antibodies to do so. Can't make a generalization, however. A gluten protein broken up into smaller...
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