kareng

It took me a while to get to it but - once  again - your theory that “ Pellegra” causes Celiac and we can all be cured of Celiac with lots of vitamins.  I had plenty of niacin and B vitamins but I still got Celiac.  
 

I would like anyone who reads this far to know that this is just a guy’s blog and ramblings. It is not necessarily the view of c dot com.  Celiac dot com likes to offer people a place to vent, discuss,  ask questions, and even ramble.  ?

Posterboy - I do not require nor want a response. 

Sounds wonderful!  Wish I lived closer. 

Oh!!!!!!   I feel so bad for you!  
 

I don’t have all the restrictions you do, but that salmon sounds really good.  I think I will make that soon and invite my dad over.  He would like that and it meets all his dietary issues of low sodium and low carb!
 

if you feel bad, there is No shame in just  doing some light stretching on your back on the mat.  Maybe go back to bed and listen to some soft music for a while.  
 

Many of us love to see your recipes.  So thanks for sharing.  

1 hour ago, Posterboy said:

EnnisTx,

This is about your Peanut issue...Squirmingitch referenced an article from Australia in the grapes thread....and it had something about Peanuts in it...here is a nice link about what is in peanuts that could be causing your reaction(s)....when I got a chance to read up more on it...it seems like it could be what is causing you problems....at least it bares researching some more..

Open Original Shared Link

I hope this is helpful but it is  not medical advise.

Posterboy,

Open Original Shared Link

“. To help minimize risk, the U.S. Food and Drug Administration (FDA) tests foods that may contain aflatoxins, such as peanuts and peanut butter. To date, no outbreak of human illness caused by aflatoxins has been reported in the United States, but such outbreaks have occurred in some developing countries.”

Sounds  like it’s not really an issue with US peanut products.  

Yum!

When you say she was “ cured” , what do you mean?  People with Celiac must always eat gluten-free.  If they stop, the symptoms and damage will return.  Is she still alive today?  Has she been gluten-free her whole life? 

I know what you mean.  When I have lost a pet, it’s the same thing.  You come home and you say hello.  If you hear a noise, you look to see what the pet is doing.  Now. You hear a noise and look and realize it’s just the refrigerator knocking or a grocery bag the A/C blew off the counter.  

The good news is, there are lots of different pets that need a home.  Shelters sometimes have lizards, or snakes, if you want that.  I have gotten guinea pigs from the shelter.  You might not want a furry animal tho.  

Sorry about your pet.  It’s so hard to lose a friend you live with.  

All the cooking sounds great.  

With all the money you were spending on food and expensive soda for these people, maybe it would be about the same to get your own room?  I can’t imagine it’s very safe to room with total strangers - even if you had no food issues.  

12 minutes ago, Wheatwacked said:

 

I know some alcoholics who are gluten free!  What strange logic.  

3 hours ago, ch88 said:

Also a gluten free diet is the only treatment for celiac disease and NCGS. 

So true!  

I never liked the crust anyway!  You can also take some frozen hash browns and thaw and press in an oiled pan.  Give them a light spray of oil and bake them for a few minutes and use that for your “ crust”.

We have video game trucks that you rent for birthday parties here.  Not sure about finances.  

Never seen a marshmallow with gluten

This is a blog section.  Usually this section doesn't get many comments.  You might want to post in the forum.  But to answer your question - S'mores are made with graham crackers.  Regular graham crackers contain gluten.  It isn't hidden - it is listed in the ingredients.

Pepper doesn’t have gluten.  But this is a “blog” , usually, the poster doesn’t want a lot of “advice” or comments.  If they wanted that, they would post in the forum.  So don’t be upset that she doesn’t respond.  

Sorry you got sick.  But that food sounds amazing!  If you lived about 475 miles closer, I would definitely have you make some food for us!

I am just going to answer your question about trusting a non-Celiac.  At the gluten-free bakery I work at, we have people working there who do not have Celiac.  Mostly we try to get people who have some connection to food allergies - either in themselves or a family member.  But a couple of our best employees do not eat gluten-free outside of work.  No gluten or nuts are allowed (we are a nut free facility,too) and you can't eat nuts for hours before you come to work.  There is no gluten for them to mess up and serve. They can't bring a gluten lunch into the bakery.  So I think you could safely have someone without Celiac work there.  Someone who wants to work with food, will enjoy it. 

I think you want to appeal to either everyone and just happen to be gluten-free - like a Mexican truck could do with corn tortillas and no flour ones.  Or you might want to refine yourself to a vegetarian or vegan or paleo or something like that.  That way you get people who don't have to eat gluten-free but want Paleo, for instance.  Or you make something so yummy and different and are the only place to get them - like Poke Bowls or crepes - and no one really knows or cares the food is   gluten-free except those that care about it. Food trucks are really popular right now - even in small towns.  I know my little community is all excited that a food truck is coming for our community party this Saturday.  Another town even further out in KS has a food truck that is very popular - hoagies and meatball sandwiches.  

We use an ipad with a card reader.  But you need some sort of phone service or internet for that.  I have seen artists that go to a lot of outdoor shows use the card reader on their phone.  Might save you a  little in the beginning.

That's my 2 cents.  Good luck.

44 minutes ago, Ennis_TX said:

Not really they have no binders in them, they crumb really easy, this would not work for a biscuit. As a scone this works great, not so much in something that is supposed to be more tough. I made some tough textured dinner rolls grain free that reminds me of those cheap ones in the square packages, deduce that binder in half for a softer biscuit like texture and do more more by whisking the eggs before use. Other options would be my cheddar biscuit recipe might really be a hit with them.

The cheddar biscuit!  That might work.... as long as Mom buys the ingredients. ( and she / me would) Lol

Hey.  Would these be a good non- sweet biscuit?  My son and his Celiac friend are always looking for a nice biscuit to put gravy on or dump chili on.  They use the gluten-free

Bisquick now but it's only "OK".

Those are very pretty!

Instead of writing a blog, maybe you would want to post these questions on the Forum?  Might get more answers that way.

3 hours ago, Cynthia Muckelroy said:

I have thrown away so much food in the last few weeks.  It doesn't taste right.  I just made some cornbread from a mix.  ugh! It didn't taste like the cornbread I'm used to.  But tomorrow I'm going to try a recipe I found online.  I'm from Texas originally and I want cornbread that's not sweet and cake like.  Enough, belly aching! 

If you want to discuss cornbread, maybe start your own thread on the cooking section?  

That’s great!

Have you talked to WF, local groceries , coffee shops and juice places about carrying your products?  The WF and groceries here like to carry local brands - either fresh, refidgerated or frozen.