ILhsmomof3

Wow...that's weird. How'd this post get down here? Oh, well...the wonders of the message board! LOL

I bought some cake frosting from General Mills, which I thought was supposed to label sources of gluten as allergens by company policy. No mention of gluten in the allergy statement, but it has wheat starch as an ingredient! So, we tossed it. Am I right in thinking that wheat starch contains gluten? I know, I know, ...DUH! Look before you drop in the...

I went to Subway recently and requested the meat and veggies from a sandwich, but put into a salad dish, since my son is allergic to the wheat. The girl looked at me and said, "oh but we have white bread and oat and honey bread." I could tell she was trying to be helpful so I smiled and said gently, "well those are all made from wheat flour, though." At...

Howdy, all! I'm really not looking forward to trying to keep my son away from his great-grandma's stuffing this Thanksgiving and Christmas! I am going to attempt to replicate it with gluten-free bread that he likes, but her recipe is "a little bit of this, and some of that, and just enough of that so it looks about right"... AARGH! I need measured amounts...

I have trouble with my crusts being really dark and ... hmmm, let's say...bricklike when I bake bread, but I usually cut them off and use them as crumbs for topping casseroles and stuff. And I definitely second the featherlight hamburger buns from the Bette Hagman cookbook. They're easy to take with us when we want to go to Grandma's, etc. Blessings...

Glad to be of assistance! Honestly, I get so much info and support off this board, it's nice to be a help to somebody else. LOL Anyway...when I make the featherlight bread, it keeps its texture and flavor for probably three days. After that it starts to get a little stiff, and I usually end up trying to freeze some, or use it for garlic toast or toasted...

Hi! We have a couple Bette Hagman cookbooks, and the first (and only) bread my boys like so far is the Featherlight bread. In her books, it says that she uses the Egg Replacer as an extra leavening ingredient, and it is "always optional unless this is the only leavening used in a recipe." From the Egg Replacer box from Ener-G Foods, it says, "...[it] mimics...

Thanks for the advice, guys. As for the question about bleeding...my son had some blood in his stool. Not much, but enought that we were worried and got him in to see the doc. After all the testing, the ped GI said that celiac isn't known to cause bleeding. But he thought that our recent diet change had caused some irritation, and that's where the bleeding...

Hi, all! I've been lurking for a while. My son, age 7 1/2 was dx back in June with celiac. We went to the family doc because of some bleeding, were referred to a ped-GI specialist, did the endo-/colon-oscopy with some biopsies and x-rays as well, and here we are in the land of celiac disease! He and one of his brothers (the middle child) are on a gluten...