StephanieGF

I was just wondering if anyone else has tried this product? I am looking for something to help with Corn CC when eating out...

I use to go here back in my pre-gluten free days. I have no idea how they would handle gluten cross contamination. I will say that back when I did eat there, it was very good indian food.

I so wish Udi's would find something else to use as a "mold inhibitor." My family can eat Udi's but I can't because the mold inhibitor contains HFCS. You might have a corn sensitivity or one to corn sweeteners?

Hmm... I react to Quinoa quickly with a tummy ache, not the same a gluten for me, but very painful. Do you eat Quinoa regularly? Many people here react to Quinoa, especially if it was not rinsed enough. Old spices that might have been used when you where cooking with wheat flour could also be the source... maybe? I also react to nuts occasionally...

People occasionally love to post the "oak barrels being corked by wheat flour thing," but I really think it is urban legend. I have asked several people I know who are very knowledgeable about wine, and no one had ever heard of that practice. The only place I have read that is here. Maybe someone somewhere in the world does that, but I think any commercially...

Really? I would put money on King Arthur's. That said, it could be many other things...

I've seen a few DC threads, but I'm looking for a restaurant that has a gluten free menu or is very accommodating and educated about CC near the Verizon Center in DC, preferable in walking distance. Any suggestions? Thanks!

Quite a few of us (myself included) have strong reactions to Quinoa, even when it is perfectly safe (gluten free.) So try cutting that out and if you improve, the you can add it back in with a known gluten free brand and see if you can tolerate it.

We have had great success with ATG pizza crusts by using a pizza pan that has little holes in it and letting it preheat in the over and then slide the pizza on the hot pan. If you let the pizza crust defrost for about about 10-15 minutes, it works even better. Sometimes we will broil the top of the pizza for the last minute to get all of the toppings bubbling...

It's exactly like the cereal you linked to, but nothing added in the way of sugar, salt, "enriched" vitamins, etc. I mix mine with yogurt or use it as a topping for sorbet or frozen yogurt.

It's puffed rice, but it also has sugars and other stuff added. The OP wants a pure (unsweetened) rice puff. The difference in calories is significant when you add all of that sugar.

Well, I eat Natures Path Rice Puffs everyday without issue. I realize that it is made on equipment that processes wheat (this company is quite diligent and won't label them as gluten free, where other companies might) but I think the must do a pretty good cleaning job. That said, everyone is different, so who knows how you would react. I do wish someone...

Wow, that sucks. I like redbridge as it is. A more watered down redbridge is not going to be so good. Are all states going to get this new version? What needs to change is silly laws, not the beers.

Is the Foreman non-stick? I have heard (from here) that non-stick is very hard to de-gluten. Something to do with the small scratches in the surface. You may have to replace it or get new plates it they can be replaced. It never hurts to call the company and ask.

Yeah, I had unbelievable dizzy-like problems before going gluten free. IT is the reason I tried eliminating so many things from my diet. I can not eat any gluten, just the slightest CC gives me intestinal problems and the ataxia. I am surprised by how few doctors know gluten can cause such problems. You are very lucky to find someone who did.