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mamaw

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Latest Celiac Disease News & Research:

Everything posted by mamaw

  1. mamaw
    Ian's makes ready made gluten-free onion rings....our gang likes them... I keep a couple bags on hand but usually make my own...for ready made I think they are good....I bake them on a crisper so they keep the crunch....
  2. mamaw
    thanks I will be calling on you I'm sure....
  3. mamaw
    I haven't tried the brand you mentioned but Sam's Club carries a gluten-free meatball made from chicken they are CASA Brand... ALso very good....
  4. mamaw
    wow, you are having great success....Isn't it just awesome when good things come about from a nasty illness.....I think I'm learning a lot from you on dehydrating foods & I love the site you prefer to....I'm just waiting for Santa now.....(wink)
  5. mamaw
    Our vote is the King Arthur Flour gluten-free Chocolate mix...betty crocker & Aldi's are cheaper but if you want great try KAF
  6. mamaw
    Bartful, Exactly ...... some schools have failed ..... We have a few private schools in the area & they are doing a wonderful job of serving nutritional balanced lunches that look amazing... kids with food issues are getting the best of the best...but these schools cost a lot of cash!
  7. mamaw
    My vote goes to Chlorine too..... we have the same problem...
  8. mamaw
    Back in our neck of the woods the lunch plan was the Obama Plan since it was Michele Obama who put into action... had nothing to do with politics.....but since "the Plan" became reality our school kids have suffered so it isn't so great for everyone....A beautiful full salad bar was taken away in place of a hot dog.....
  9. mamaw
    By law the schools have to provide a hot meal ... Our schools are not so good& can't say we trust them..... we have lunch monitors who have no training....to prevent cross contamination.....the elementary school was better than the high schools....but things got worse with the Obama lunch plans... Our high school...
  10. mamaw
    thanks so much.... interesting site.......
  11. mamaw
    I agree Alfred is going about this in the right way but as he knows & we all know there's a lot to learn....... & SMRI 's post before this one is also correct.... I've been eating gluten-free oats since they first appeared in our world which has been many years now but I still can only eat 1/2 cup once/twice a week...
  12. mamaw
    Alfred there are companies that do sell gluten free oats .... until you are ready to produce your own gluten free oats....
  13. mamaw
    I think you can post it.....
  14. mamaw
    thanks for the tip about using parchment....I think this has been the best thread in months, way to go!!!! I'm pretty sure one will be at our house shortly....too bad canning season is over for this year....I would love to try the fresh tomatoes!!!! Since I got hubby on board now we both are sending hugs to you.....(wink) Keep posting !
  15. mamaw
    I started to research & find that most only have the screens & the solid mats are extra.. Do you have both? I guess I'm wondering how you did your chili or items that have a good bit of liquid? You have peaked my interest so much .......so I don't know whether to hug you or not! My interest is peaked that ...
  16. mamaw
    thanks, I was thinking that that one was the top of the line.. Now to check around for the best pricing....you perked up my interest.... envy you right now!!! One thing I don't own & want.....keep posting to let us know what you are making!!!
  17. mamaw
    wow, that is wonderful... Can you give us some recipes that you have done & also what brand of dehydrator? I always wanted one but was never sure which ones were good.... & I never thought of meals... way to go.....
  18. mamaw
    hello & welcome.... it could be several reasons .... too much liquid try 1-3 tbsp. less liquid,,,, incorrect amounts of flour, gum & starches....can make a loaf very heavy..... a tip I learned is to lay the bread on its side after it is removed form the pan, this will help to keep top from sinking....
  19. mamaw
    I too have read recipes wrong but your combination of flours & such sound like you will get a healthy bread..... We eat salba seeds in everything because they are tasteless.... but if in throwing in some in a baking recipe be careful not to add to much.... I use them a lot in smoothies, scrambles eggs & things like...
  20. mamaw
    I have spoken to the dietician at length over four hours on more than one occasion...nope they are not a lot of help unless they are themselves celiac.... Almost twelve years ago when first dx'd I was set up with a dietician , she knew nothing nothing nothing.....I walked away shaking my head in disbelief...... I'm sure some...
  21. mamaw
    yes scary for sure! restaurants ( some) add pancake flour to scrambles eggs to make an omelet fluffier... SO always check... I recently found out some places are now doing the same thing with mashed potatoes.....Another thought always ask about mashed potatoes real or boxed to see if they are truly gluten-free....
  22. mamaw
    NCFA does a lot of things in the Philly area...you can join their mailing online & they send out updates... Alice Bash is wonderful.... We have drove from the Pittsburgh area to Philly for some of their events... I don't know of any doctors in the Hackensack area ......
  23. mamaw
    I use tinkyada lasagna noodles ...I don't change anything.... I do use a BIG pot when cooking & I gently stir them around to keep them from sticking together & I take them out a minute or two early, rinse in cold water & drain very well so not to water down my homemade sauce....I feed this to gluten eaters...
  24. mamaw
    We use organic white chia seeds....Salba brand .....lately some brands have been recalled but not this one.... many use chia seeds in place of eggs in recipes.....
  25. mamaw
    If you have a gluten-free bread you eat just cube it up dry it out in a 200 degree oven to crisp & dry it out. USe whatever amount you need... Then we like just plain stuffing not with sausage, cranberries & extra stuff. SO I cook in butter onions, parsley, salt & pepper until soft & add it to the bread.. I use chicken...
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