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StephanieGF

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Everything posted by StephanieGF

  1. 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...
  2. StephanieGF
    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.
  3. StephanieGF
    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?
  4. StephanieGF
    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...
  5. StephanieGF
    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...
  6. StephanieGF
    Really? I would put money on King Arthur's. That said, it could be many other things...
  7. StephanieGF
    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!
  8. StephanieGF
    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.
  9. StephanieGF
    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...
  10. StephanieGF
    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.
  11. StephanieGF
    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.
  12. StephanieGF
    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...
  13. StephanieGF
    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.
  14. StephanieGF
    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.
  15. StephanieGF
    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.
  16. StephanieGF
    Let's not give me something else to be paranoid about. I think as long as you pre-rinse you should be fine. If it is a particularity gluten-y or dirty load, maybe running an extra rinse cycle first would be wise? As for restaurants, I don't know... some of those machines are very hot (kill germs) but don't run very long. IT should be fine unless...
  17. StephanieGF
    Well, how much do you know about these people's individual conditions. Remember not everyone who is gluten sensitive is a celiac! Celiacs can not eat any gluten, ever. But I've read that there is a large portion of the population that could benefit from a reduced gluten or gluten free diet, but that may or may not mean they must avoid it 100%. Just...
  18. StephanieGF
    The chicken seems most suspect to me too. Also, it sounds like you have been eating this salad for a while and the problem started recently, and the chicken is the item most likely to change easily, someone different cooking/handling them, issues being near the bakery, maybe a new seasoning without the label changing. (I know something like that should...
  19. StephanieGF
    I don't eat feta, but I don't think that was the problem. Two things come to mind, it was either just a rich meal and too much cheese or something like that OR it was CC in the kitchen. You said that it was a friend that made this. They truly sound like great friends to go to such an effort. The problem is that even the most well meaning and best...
  20. StephanieGF
    Thanks for posting this! I am wondering what the nutritional info looks like, I can help but be concerned that they have both sodium and salt listed.
  21. StephanieGF
    I would say no. Those non-stick surfaces are porous and I think it would be too risky. I can not picture how foil would give you a very waffle like product either? I agree with the other poster to buy one a dedicated gluten-free one for yourself if you really love waffles or if it is just a temporary craving, try the frozen ones.
  22. StephanieGF
    People also tend to grill wheat hamburger and hotdog buns, even pizzas. I have also heard of people grilling chicken with a beer can or something weird like that. We cleaned our grill by physically cleaning it really well, then burning off the end of an almost empty propane tank that we were going to exchange soon anyway. We got the grill up...
  23. StephanieGF
    I know posters on this board seem to like Con Agra because it has been said that they will list all sources of gluten. I personally would not trust Con Agra, they are the epitome of big processed food and exemplify what is wrong with factory farmed food and processing. You can start to read about them in Fast Food Nation. I will not allow anything made...
  24. StephanieGF
    No problem, I think I read it online somewhere too, otherwise I would not have know either. Toblerone is everywhere, not every grocery store will have the white, but most do. Enjoy!
  25. StephanieGF
    The white chocolate Toblerone bars are gluten free. I have not had one in a long time, but I do keep that in mind if I ever do feel the need to eat a "chocolate" bar. Open Original Shared Link
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