VickiLynn

Here is a chewy granola bar recipe you may like. These are homemade but easy and really good: 1 cup brown sugar(lightly packed) 2/3 cup peanut butter 1/2 cup light corn syrup 1/2 cup butter or margarine, melted 2 teaspoons vanilla 3 cups oatmeal 1/2 cup coconut (optional) 1/2 cup sunflower seeds 1/2 cup raisins 2 tablespoons sesame seeds 1 cup...

My quick supper tonight was diced onions, carrot & celery sauteed in olive oil. I added ground turkey & cooked thoroughly. Next added broth (chicken or vegetable). Swanson is gluten-free, along with a can of tomatoes (in any form you like). While that is simmering I boiled some potatoes for mashed potatoes. When potatoes were done I thickened...

The only time I've ever had tinnitus was when my doctor overprescribed a prescription medication. The ringing was unbearable and only stopped after eliminating the meds after several days. It doesn't seem likely that foods would cause the unusual reaction but throughout my 15 years of being gluten free I have had many weird and unusual symptoms that my...

If you know you feel better on a gluten free diet, with or without an official diagnosis and your doctor doesn't acknowledge that fact, then you need a new doctor. This disease is finally getting "out there" and more and more people are realizing that they truly are what they eat, which means that some people may not choose to get a diagnosis or cannot afford...

I agree. Avoiding cross contamination is really important. I cook with different utensils. Wash my hands constantly when cooking for my husband. If I am baking for the rest of my family I cover my mouth & nose to not breath in the flours that I am using.

It absolutely does get better! Do not give up or give in. After your body is completely healed and you are feeling like a different person you won't want to go back to all the foods that made you sick. I've been gluten free for 15 years. It took 6 years to figure it out. My diagnosis was what saved me from malnutrition. My brother was just diagnosed...

I've used each of these mixes as well. They are great for a quick and easy dessert fix! I try to keep at least one mix in the cupboard at all times.

My suggestion would be to use egg whites instead of whole egg. The whites usually make any recipe have a spongy texture. Have them at room temperature for maximum spongieness (not sure if that's a word). Open Original Shared Link

I remember missing it so bad I could hardly stand it. But...don't give in. This will take time. After 15 years I don't miss it at all. For me, most gluten-free bread mixes are good and I like anything made by Kinnikinnick. In a pinch I make muffins. See my recipe at Open Original Shared Link. These are easy and quick and taste really good. Good luck...

Thanks for checking out my blog. I'm really hoping it will help people dealing with Celiac Disease and being gluten free. The flour that I have come to prefer is Open Original Shared Link, Gluten Free of course. You can buy it in several different size bags or by the case from their website. I can also find it in several larger grocery stores. There are...

I have been gluten free for 15 years and have so many stories like that. There could be many reasons. Gluten free flours are so drastically different from what you are used to and I find the mixes to be expensive and not always so good. Check out my blog (link in profile). I posted a really good muffin recipe that comes from my favorite cookbook The Gluten...

My husband comes from a family of wonderful italian cooks so he is used to homemade sause and every kind of pasta you can think of. He does not like gluten-free pasta. My children, both grown, love it. They are used to my gluten-free cooking and love all things gluten free. My favorite brand is bionaturae. Open Original Shared Link

My diagnosis was 100% positive for Celiac Disease with a blood test 15 years ago. At the time I had lost so much weight I looked emaciated. My hair was falling out and I had many other symptoms. I felt a "little" better after 2 weeks on a gluten-free diet, as much as I could figure out about it 15 years ago. It took 6 months before I felt like I might...

I agree, more water, drop of oil in the water and lots of stirring. Rinsing the pasta is important as well.