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hannahp57

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Everything posted by hannahp57

  1. hannahp57
    My husband bought me a big bag of the pamela's bread mix and flour blend instead of the pancake and baking mix i am used to. just curious but can the bread mix be used for banana bread, or muffins, or pancakes like the other mix? im happy either way because im gonna have bread!! but its an awfully big bag >_>
  2. hannahp57
    Flavored chex mess with me pretty bad... but without a product name/info of the rice noodles no way to say for sure that it couldnt be them... could even be both
  3. hannahp57
    there are a number of things that could have gone wrong... 1.)her ingredients could have had gluten or been contaminated from the other gluten containing things in that kitchen 2.)she could have put your cookies on the same baking sheet without thinking about it 3.)the utensils may not have been cleaned as thoroughly as is necessary. if she used wooden...
  4. hannahp57
    i would be angry too! you have every right to confront her (and the principal since it looks like that will be necessary). make sure she knows the severity of it! surely she doesnt want him to feel left out
  5. hannahp57
    Dairy and cheese are safe for many celiacs though if you have had many GI symptoms, you may need to give it time before they are okay for you. i was diagnosed in aug of 06 and in december i tried dairy again successfully... if you have problems with dairy then you can narrow it down to a lactose issue or a casein issue. oats are safe if they are certified...
  6. hannahp57
    deboles noodles will work as well for lasagna you could bring a warm side dish or there are many different desserts that are very easy to make gluten free. i make a chocolate cheesecake that is soooo good. it doesnt have anything very different in it except tapioca starch. i cruch up cookies and mix with butter for the crust
  7. hannahp57
    Open Original Shared Link give these a shot! i havent tried these yet but pamela's mix has never disappointed me...(and the pic looks delicious) hope this helps let us know how your cookies turn out
  8. hannahp57
    is there one thing in particular you have been eating? say m&ms or a certain brand of chocolate chips. if you have tried many different chocolates with the same reaction then maybe chocolate is a no go, but i have had semi sweet carob chips and they are a pretty good sub, texture is different but we gluten intolerant! so qwe're used to it right? lol...
  9. hannahp57
    I am allergic to MSG along with my gluten intolerance. I was eating cape cods chips for a while because there website declared them to be gluten free. some flavors would give me horrid stomach pains while others were perfectly fine. then i read on this forum that autolyzed yeast was another word for MSG...so now i have another word to look out for during...
  10. hannahp57
    I wrote them as well... I have a neice who may have celiac disease and then there are all these others kids that i hear about on here and that i have seen back in my hometown. i think if general mills pulled it off why cant Girl Scouts? i would love to be able to buy cookies from them again! the only thing i worry about is their being able to safely bake...
  11. hannahp57
    did anyone see her bread baking experiments?! she baked in her crockpot!! i am SO going to have to try that... just like she said. for the neatness factor haha
  12. hannahp57
    i buy bob's red mill. they are my favorite oas ever (including my pregluten free days when i used quaker). I made no bakes a few months ago with them and found myself just putting an or two in my mouth raw here and there. good flavor and they are nice and thick which makes for chewy granola bars or oat cookies:) hth
  13. hannahp57
    Hot Weather Potato Salad Ingredients 3 lbs red potatoes, bite size pieces 1 small red onion 1 (2 1/4 ounce) can black olives, drained 2 cups tomatoes, bite size pieces 1/3 cup extra virgin olive oil 2 tablespoons italian seasoning 1/4 teaspoon salt 1/2 teaspoon ground pepper found this one on recipezaar.. it looks easy enough and is...
  14. hannahp57
    maybe tmi lol but maybe you'll be more comfortable talking about it. bm talk is not uncommon around here before gluten-free days i would go once a week max for a while, then followed by D for a couple days. then i might have "regular days" for a week or so... but i would always go back to not having any set schedule. after having been on the gluten...
  15. hannahp57
    i never heard if it before today. is it like a database or more like a blgsite?
  16. hannahp57
    the trick is to keep reminding yourself that it will NOT be worth it. and then if at all possible you sould try to give yourself a gluten free equivalent. if you're a picky eater (like me) this may not work every time because sometimes "its just not the same" and that isnt good enough lol. when i first went gluten-free that is what i was saying all the time...
  17. hannahp57
    When i first got married (only a few months ago) i made only a couple things and mixed them up every week. one was pretty basic and is extremely easy. make a hamburger patty and pit it on a big square of aluminum foil. then slice up veggies. it was usually onion, potatoes, carrots, green beans, corn and/or peas. also you can put seasoning directly on the...
  18. hannahp57
    campbells has a safe list posted on their website. i would google "campbells gluten free" and see what links show up
  19. hannahp57
    I did the same thing with lasagne noodles very recently! it was my first time to make lasagne without my momma there. i didnt even consider the fact that she usually covers the whole top of hers with more red sauce... and since it almost always spills out i decided i would rather have an easier clean up than extra red sauce so i skipped the top layer of...
  20. hannahp57
    I react to MSG every time i have ever eaten anything with it listed on the ingredients. it isnt quite the same as a gluten reaction which is why im not worried that i made with gluten. i think i just cant tolerate it for some other reason... maybe you cant either? if you have reacted to it that is. it IS possible
  21. hannahp57
    Outside of fresh fruits and vegetables and meats what are you eating? has your kitchen been completely wiped clean of gluten? meaning you should have rid it of: wooden utensils and citting boards, toasters having been used for gluten breads, porous pans such as cast iron and non-stick. you should make sure if you are in a shared container you are using separate...
  22. hannahp57
    this thread is kind of old.. but i had one to share! i decided earlier in august that i was going to make some biscuits and gravy for my hubby beofre he got home from work ( he usually gets home around 8am or so). anywyas i decided to use what was left of my regular bleached wheat flour since he hardly ever gets wheat products at home and its just sitting...
  23. hannahp57
    i know this may seem obvious... but: When you called did you confirm that it was indeed a gluten free pasta that you were ordering? if so, then yes i would call because they did something wrong and they should know before it happens to someone else. you could also inquire aboutn the handling, cooking, delivery etc. where cross contamination is VERY likely
  24. hannahp57
    have you tried any other brand of oats? i get bob's red mill whole grain rolled oats (gluten free labeled of course). also how long have you been gluten free? i was pretty sick before i got diagnosed and the first time i tried oats i got sick. i waited a couple years until i was feeling 100% and tried them again. now i can eat them whenever i want ...
  25. hannahp57
    i get the fatigue too! its starts about hlaf an hour to an hour after and lasts for DAYS. the lest time i got glutened it was on a monday...and i started working that friday and my head was still foggy from exhaustion. you definitely are not alone!
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