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lpellegr

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Latest Celiac Disease News & Research:

Everything posted by lpellegr

  1. lpellegr
    We got one of these or something similar a few years ago when my son was younger. It required full parental input, the parts didn't fit together the way they needed to, some of it never did work, and it wasn't anywhere close to being as easy and fun as the commercials make it seem. Which will not deter a child who wants one, admittedly. On the other hand...
  2. lpellegr
    Speaking as a scientist: modern wheat has been bred with multiple copies of the chromosomes (DNA, genes) that exist in old forms of wheat. It's possible that the older forms of wheat produce less of the gluten protein than do the modern varieties because of having fewer copies of the gluten genes. What I have not seen discussed is whether the amino acid...
  3. lpellegr
    Tidy Cats, the non-clumping kind, does seem to have less dust to it than the cheaper brands of clay litter. Yep, you definitely have to get rid of the wheat litter.
  4. lpellegr
    Here's a crumb topping as an alternative to the crust top: 1/2 c sugar 3/4 c gluten-free flour mix (any) 1/3 c shortening (Crisco, butter, whatever) Cut together with a pastry blender or your favorite method until the fat is in small pieces and everything is blended. Pile on top of the apples and bake. We always triple this for two pies.
  5. lpellegr
    Notice also that the Pacific cream of mushroom soup has garlic in it, which I wasn't expecting. It wasn't bad, but not what I was used to. If the recipe is something where the taste of the sour cream or yogurt (plain yogurt could also work - not vanilla!) could show through and throw off the taste of the dish, you're probably better off making a thick white...
  6. lpellegr
    Breakfast was the last piece of the crustless spinach, bacon, and swiss cheese quiche I made Sunday. Lunch was a bowl of leftover meat sauce over cauliflower instead of pasta (also made Sunday). Dinner will be some of the crockpot turkey Makhani with carrots and basmati rice that I made - can you guess? Yes, Sunday. Whatever hasn't been eaten already...
  7. lpellegr
    Mercer Free School: Gluten-Free Living. Ewing Branch of the Mercer Public Library. 7 - 8 pm, Ewing, NJ 61 Scotch Rd, Ewing, NJ 08628 (Ewing Branch of MCLS) For more info. and to sign up, visit http://mfs.insi2.org...gluten-free.php
  8. lpellegr
    I have found Heinz cream of tomato soup in the English imports section, and it tastes just like Campbells, but is made with rice flour instead of wheat flour. I found it at Wegman's. Now if I could only find some gluten-free saltines to go with it....
  9. lpellegr
    That was great! Between cell culture and celiac disease, cross-contamination takes up a good part of my thinking, but never quite so entertainingly. Thanks!
  10. lpellegr
    I don't use any of the premade mixes, but I can give advice on making your own. For the graham cracker crust, find any good gluten-free cookies and crush them. I used Pamela's pecan shortbread for a cheesecake and it was really good. As far as real pie crust, are you used to making your own, so you understand how to cut the shortening into the flour and then...
  11. lpellegr
    I wouldn't take the chance. It would be too easy to have cross-contamination from other parts of the plant during growth or harvest. I'd save these leaves to eat when every other food on the planet has been consumed.
  12. lpellegr
    I find that adding a little water to the meatballs as I mix them can make them softer when cooked. Part of the reason to include bread crumbs is to absorb moisture. I like mine fried and crunchy on the outside, but if his highness likes soft meat then I recommend cooking them in a crockpot or in a pot in the oven. They will get crunchy on the outside even...
  13. lpellegr
    You can adapt any chicken casserole recipe you have used before, if you know what to sub for flour or condensed soup mix. Pacific Natural Foods now makes condensed cream of chicken, mushroom, and celery soups that are gluten-free. Substitute cornstarch, tapioca, rice flour, or a mix for the flour used, if any. Instead of saltine or Ritz cracker crumbs...
  14. lpellegr
    I tried the new brown rice gluten-free Rice Krispies and found them disappointing. They taste just like the brown rice cereal from Erwhon or any of the other hippie brands that I turned to when first diagnosed. Not exactly like the old RKs in either taste or texture. But they do snap, crackle, and pop. I'll stick to Rice Chex unless I need to make Rice...
  15. lpellegr
    Yes, avoid Applebee's. The way they handle their "gluten-free menu" shows that they don't understand it or how it is used or how it affects customers. I had a similar experience. Just because they have a list of items on line that are gluten-free doesn't mean the restaurant staff knows their butt from a hole in a donut.
  16. lpellegr
    Although I have not tried this yet, I was thinking of making a batch of homemade bread dough, dropping spoonfuls of it into a bowl of cinnamon/sugar and rolling them around to completely coat, then piling all of the balls into the loaf pan and baking as usual. Kind of like monkey bread, could be pulled apart or sliced. Could be that it would be better to...
  17. lpellegr
    I think most of us would just never assume that anything is safe without reading the label or asking a lot of questions. Here's what you want to ask your server if you're contemplating nachos at a restaurant: Do the corn chips have wheat in them? Are they fried in the same oil as flour tortillas or breaded foods? Do they sit on the same counter as flour...
  18. lpellegr
    This recipe is really good - gluten-eaters can't tell the difference. Vinegar Pastry by Betty Hagman. This makes two crusts. 1 c white rice flour 3/4 c tapioca flour 3/4 c cornstarch 1 t xanthan gum 3/4 t salt 1 T sugar Combine all of the above. Cut into it: 3/4 c shortening. Blend together: 1 egg, lightly beaten 1T vinegar Add this to...
  19. lpellegr
    Mmmm, trifle! I was looking for a good pound cake recipe, thanks! And for those of you who don't know what trifle is, it's awesome: layers of pound cake, fruit preserves, and pudding.
  20. lpellegr
    A lot of people think of Campbell's pork and beans when they think baked beans, and those have some wheat product in them last I looked (which was years ago, admittedly). There are plenty of brands that are okay, just read the labels. If you crave something similar to Campbell's, look for Heinz beans. I think they are imported from England, but they are...
  21. lpellegr
    You could also try letting it rise less before putting it in the oven. It seems counterintuitive, but make sure it doesn't go any higher than the top of the pan at its highest point before putting it in the oven.
  22. lpellegr

    ah...I found them!

  23. lpellegr

    ah...I found them!

  24. lpellegr

    You know alot. I want to bake bread like yours. Where do I find you posts?

    Alice

  25. lpellegr
    Give us more details of what you're making so we can help troubleshoot. There are an infinite number of things that can make gluten-free baked goods go wrong. Let us know what you're doing, and we'll see if we can help. Too much liquid and too high a temperature seems to be a starting point for things that get burnt on the outside and stay sticky and soggy...
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