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lbsteenwyk

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by lbsteenwyk

  1. lbsteenwyk
    celiac3270: would you send me the updated restaurant list? You sent me the list earlier this year and it's been very helpful. You are great to take the time to send this out. lsteenwyk@bellsouth.net
  2. lbsteenwyk
    Thanks, everyone for your suggestions; especially to celiac3270 for including the great post from the Silly Yaks Group. It's a great reference to add to my files!
  3. lbsteenwyk
    Thank you so much for posting this. It's a great resource. Your Doc was awesome to send it to you!
  4. lbsteenwyk
    I've been looking for gluten free bars for my 3 yo to snack on or to take on trips. We've tried a couple that we like, so I thought I would share the info in case others are interested. Larabars are almost all gluten free and are made primarily from ground nuts, dried fruit, coconut. They have no added sugar and are "unprocessed. My daughter really...
  5. lbsteenwyk
    I met Lee Tobin at a conference recently and he gave me samples of some of their products from the gluten-free Bakehouse. The blondies and ginger cookies are very good. I didn't think much of the bread, although my daughter liked it. We tried the pizza crusts later on. They do not have a long shelf life - I kept them in the fridge but they were moldy...
  6. lbsteenwyk
    Terri: Thanks for sharing this with us. My daughter has been eating Stoneyfield yogurt with no problems.
  7. lbsteenwyk
    Your older child's symptoms sound exactly like celiac disease to me. One of my daughter's symptoms was SEVERE constipation. I would instist that your pediatrician to a complete celiac panel on her. Regarding your younger child, be aware that the weight gain can come slowly. My daughter started on a gluten-free diet at 26 months and it took about 6 months...
  8. lbsteenwyk
    Perhaps you could try using one of the basic breads in the book and adding the cheese and olives to get the taste you are looking for. The Basic Four Flour Bean Bread on page 42 might work well. If you added up to 1/4 cup each of olives and cheese, it probably would not change the texture/consistency significantly. You might also try making some changes...
  9. lbsteenwyk
    Matilda: As others have said, it takes time to adjust to gluten free foods and baking techniques. I really recommend you try using bean flour instead of rice flour if you don't like the "graininess" of the breads you have tried. I've been using Bette Hagman's Four Flour Bean Mix lately and it really does make delicious yeast and quick breads. I'll post...
  10. lbsteenwyk
    A study last year showed that most oats in the US are gluten contaminated. Summary of Article on Oat Contamination My daughter loved oatmeal, too, but I took her off of it to be safe. Still searching for a substitute she likes.
  11. lbsteenwyk

    ARCHIVED "celiac Isn't Hereditary"

    lbsteenwyk replied to Emme999's topic in Doctors

    Take your doctor a copy of the NIH Consensus Panel on Celiac Disease. This should educate your doctor. Here's a link: Open Original Shared Link
  12. lbsteenwyk
    I use Valley Rich. They are located in Roanoke, VA. Is your griddle hot enough? Also, your batter should not be too thick. I tried adding Xanthan gum to my pancake batter at first, but I thought they came out much too thick and goey, so now I don't use it and get a much better product. I think using egg replacer helps, too.
  13. lbsteenwyk
    Open Original Shared Link I was dismayed by Ms Edwards negative attitude toward celiac disease. I mean, I'd hardly call it a "death sentence." I also thought she made several misrepresentations about how difficult shopping is, etc. If she's hoping to build her business with this kind of "publicity" I think she'll be disappointed. I actually emailed...
  14. lbsteenwyk
    I developed this recipe myself and we really like it. 1/2 cup gluten-free flour (I use 2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca starch) 1/4 cup sorghum flour 1/4 cup garbanzo flour 2 Tbs ground flax seeds 1 tsp baking powder 1 tsp baking soda 1 tsp egg replacer (optional) 1 egg 2 Tbs canola oil 1 1/4 cup gluten-free...
  15. lbsteenwyk
    You may want to try and find a bread machine that doesn't automatically "shape the loaf" during the second rising cycle. This occurs when the paddle makes a couple of spins after the second rising has begun. Many bread machines do this, but it is bad for gluten free breads because because the dough doesn't form a firm ball, and it just deflates the bread...
  16. lbsteenwyk
    I agree with lotusgem, Bette Hagman's books are excellent. You should have at least one in your library, especially if you are not well versed in how to best use the different flours. Good luck! It takes time and patience to learn a new skill, so if you haven't baked much, don't be discouraged. You will get the hang of it with a little practice!
  17. lbsteenwyk
    Have you used ENER-G egg replacer? It is egg, dairy and gluten-free. You might want to get a copy of Bette Hagman's The Gluten-Free Gourmet Bakes Bread. There are several egg free, dairy free recipes. If you are going to be baking, I recommend having the following flours on hand: Garfava or Garbanzo Bean Sorghum Brown or White Rice Tapioca Flour...
  18. lbsteenwyk
    cdford: Actually I live in NC, so I do know about Southern cornbread. It just doesn't happen to be my favorite, I grew up in Ohio. I prefer the sweeter variety, but I do know how serious southerners can be about their cornbread! lotusgem: I used to make that recipe from the vegetarian epicure all the time. It is very good. I'll have to try your...
  19. lbsteenwyk
    Oscar Mayer now makes mini hot dogs that would probably work well in this recipe. They are gluten free.
  20. lbsteenwyk
    Mamaw: The best cornbread recipe I have found is from The Gluten Free Gourmet Bakes Bread. Here is her recipe: 1 cup Four Flour Bean Mix (see below) 1 cup yellow cornmeal 1/2 tsp xanthan gum 1 tsp egg replacer 1/4 cup sugar 1 tsp baking soda 1 tsp baking powder 3/4 tsp salt 1 cup plain yogurt 2 eggs 2 tbs melted margarine (or butter, or...
  21. lbsteenwyk
    Debbie: Start talking about gluten now with your child. My daughter has been gluten free since 26 months. I have been very up front with her about her gluten intolerance. When we go to the grocery I explain that certain foods have gluten and that she cannot eat those. She is very happy with the substitutes we provide her and actually does not want...
  22. lbsteenwyk
    I want to suggest that the rash on your son's elbows and knees could also be a sign of celiac disease. You should have him tested as well.
  23. lbsteenwyk
    Someone earlier in this post mentioned the documentary "Super-Size Me." I recently watched it, too, and found it very interesting. For those of you who aren't familiar with it, it follows what happens to a man when he eats nothing but McDonald's meals for 30 days. I think it's currently running on Showtime. If you have a chance, do watch this. It will...
  24. lbsteenwyk
    Sharon: Where have you found gluten free fish sticks and chicken nuggets? What is the brand name? Does whole foods carry them? We don't have one close by, but occasionally I am able to visit one in another city. I also want to point out that even though the cost of many gluten free foods is higher, we are saving money by not going out to eat nearly...
  25. lbsteenwyk
    My daughter is also 3 and has been gluten free for over a year. I consider her a very picky eater. She eats no fruit and only limited vegetables. I do think I spend more on groceries now, but it's mostly for the special flours. I splurge for gluten-free tomato soup and cookies occasionally. I make all of my own baked goods since you can do it cheaper...
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