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kareng

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Everything posted by kareng

  1. kareng
    We have a "mixed" house. Get your own PB jar. Put a big piece of colored duct tape on the lid. The leopard stripe or red or hot pink duct tape means no one else can touch it (or the other way around if that works better). Try to keep the gluten stuff in one are, on one counter. When mine make cold cut sandwiches, they get a plate and get all the meat...
  2. kareng
    When you say "Was gluten free 100% for two weeks, felt like a million bucks and now WHAM. " are you saying you aren't any longer?
  3. kareng
    The problem is - they make a lot - a 9 x 13 pan. Good when you have other people to eat some of them.
  4. kareng
    http://www.bettycrocker.com/recipes/gluten-free-peanut-butter-cookie-candy-bars/1857648e-8c3f-497e-ade3-42b7c9991769 I use about 6-8 oz of semi-sweet chips for the top (not milk chocolate).
  5. kareng
    This appears to be a link to the blood test being developed. This test does require a gluten challenge. It is just 3 days of gluten instead of weeks. Info/articles about this test have been linked to many times on here. She sums it up nicely: https://www.celiac.com/gluten-free/blog/1038/entry-1994-hope-for-a-less-challenging-gluten-challenge...
  6. kareng
    That's why we added the word "chart" to the title! Lol
  7. kareng
    Yeah for new Psilly Yak friends! Tonight we had lasagna ( not crockpot) and Italian casserole. The casserole was soooo good. I used red sauce and made a pesto cream sauce and cheeses. The lasagna was good, too. Salad and Snickers cookie bars for dessert
  8. kareng

    ARCHIVED Yoga?

    kareng replied to Serielda's topic in Introduce Yourself / Share Stuff

    Welcome. Perhaps that is a question for a yoga site? Do you have Celiac Disease?
  9. kareng
    Are you eating a lot differently than before? Sometimes it can just be too much fiber, not enough fiber, too much fat, etc. It can take a while to regulate that sort of thing with any new diet. As an example - Some people suddenly go from lots of fast foods and convince foods to 6 helping of veggies a day - not what the system was used to processing...
  10. kareng
    Actually...I don't think that gluten isn't floating around in your body for months. It's the antibodies your body made to gluten. It also looks like some, or all Celiacs, may continue making the antibodies for a few weeks after you stop eating gluten.
  11. kareng
    What about noodles in broth?
  12. kareng
    Keep eating gluten until after the endoscopy is completed to get the best, most accurate results. He may have just marked it urgent to get a quicker time slot so you can go gluten-free and start feeling better.
  13. kareng
    I am glad that you didn't come on here to make fun of us. Sometimes people do. I thought you should know what some of us were wondering. So.. Cheese and fruit do not contain baking yeast. I do know people who can have wheat but not baking yeast. So they can eat flour tortillas or pasta or banana bread - that don't contain baking yeast. Edited to...
  14. kareng
    I'm not sure why eating fruit and cheese means that yeast used in baking doesn't bother you? Look - I really have to wonder. Would you go on a peanut allergy site and ask " I do fine with peanuts but when I eat Peanut butter I feel bloated. What do you think it is?" It seems odd to me that you want us, people who cannot eat wheat at all, to look at...
  15. kareng
    You posted here! Go to the topic section you want to post in - for example "pre-diagnosis " section. Click the section title and then, near the top is a "button" that says "start new topic".
  16. kareng
    Did you go to the dollar store? Just testing the reading glassses!
  17. kareng
    Maybe the one near the Op has room for a separate kitchen but that is not the norm. They have special training and certification. They have a separate area or counter. The reason they only offer a limited number of toppings for true gluten-free pizza is because they can't realistically have a duplicate container of every ingredient set aside for the...
  18. kareng
    They keep the ingredients separate. That's why it's a limited number of ingredients.
  19. kareng
    So funny. I just now got back from CPK! Put my iPad on and what do I see? Had a lovely large glass of Pinot noir and a margharita pizza. They asked if it was " allergy" or " dietary preference". I wish they would change that to " medical need" but it was great! Very limited menu. The gluten-free menu is just the 4 pizzas. On the regular menu...
  20. kareng
    I think what we are saying is - we don't eat these things, so we wouldn't really even know the ingredients. Perhaps there is something in bread that bothers you that is not in the wraps? maybe yeast?
  21. kareng
    Are you asking what is the difference between gluten bread and corn tortillas? Corn tortillas are usually gluten free.
  22. kareng
    If you are supplementing with iron/ferritin - even in an undiagnosed Celiac, levels may not go down. It may go up or remain the same. The fact is, even with a damaged small intestine, some of the small intestine is not damaged. It is "patchy" damage. So, if 50% is damaged, that means that 50% is still working. If you take a supplement of iron, you have...
  23. kareng
    Some people use Funyons. They were gluten-free last I heard.
  24. kareng
    You could use any nuts or chips with these - just check butterscotch chips - some are made with malt. Flourless chocolate cookies Mix 2 cups powdered sugar, 1/2 cup cocoa, 2 tsp. cornstarch, 1/4 tsp. salt, 2 egg whites (not beaten). Should be thick enough to form balls; if not, add more sugar. Should be sticky and form a imperfect ball. Stir in...
  25. kareng
    I am hunting and pasting - so I will keep adding to this post https://www.celiac.com/forums/topic/105434-cookie-recipes/ https://www.celiac.com/forums/topic/104920-recipes-needed-please/page-2 makes a great pumpkin pie crust. Use chocolate cookies for a cream pie
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