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psawyer

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

Everything posted by psawyer

  1. psawyer
    I eat them from time to time, with no problems. The crusts are pre-made and the store uses dedicated pans and cutters. The first time I walked in and watched while it was made. Now I just call ahead for pick up.
  2. psawyer
    All topics start out with blue boxes. When they have nine or more replies, they are "hot" and have a green box. Pale boxes mean you have read all the posts. Bright boxes (with a red button) mean there are unread posts. The pencil indicates that you have made at least one post in that topic.
  3. psawyer
    Twas lovely, and there was a beautiful red sunset to go along with it. High tomorrow is expected to be 25C. Yeti? Anteater? Platypus? Just typical expected visitors here in psillyville. Nothing is too strange for us.
  4. psawyer
    No strange animals here, but we have put the bird feeder away for the season, and have reclaimed the deck for human use. The table is set up, and we are going to enjoy nachos and cheese under the umbrella. It is only April 2, right?
  5. psawyer
    I used to eat them regularly without issues, but have not had any in a long time--at least a year.
  6. psawyer
    In another topic a while back, it was stated that to "denature" gluten with heat, it must be held at no less than 650 degrees for at least 30 minutes.
  7. psawyer
    We recognize that this is a concern, and intend to make this clearer to new members. Your personal information is not visible to any member other than yourself.
  8. psawyer
    As they said to you, General Mills will clearly label any gluten-containing ingredient in any of their products by naming the grain. Many other companies have the same policy. A partial list includes Kraft, Unilever and Con Agra.
  9. psawyer
    Arrrrrggh! You can choose your friends, but you're stuck with your $#@%$*! relatives. I like the cat litter idea. It reminds me of a story a young member here told a while back about teaching her school friends a lesson about "picking it off and eating." They (her friends) had, once again, got a pizza to share, and told her to just pick off the...
  10. psawyer
    Posts by new members need to be approved by a mod. Sometimes we are a bit slow getting to it.
  11. psawyer
    This is a popular topic here. At any restaurant there is always a risk of cross-contamination. Fast food places may be a higher risk. At McDonalds, the fryers are physically separated and operated by different staff. The fries and hash browns are fried in dedicated fryers at the front of the store by the window crew. Everything else is fried in the back...
  12. psawyer
    "Shared facility" means that, somewhere in building, there is gluten. If you allow any gluten-containing products into your home, then your home is a "shared facility." If any of those gluten-containing products are eaten using utensils from your kitchen, then you have "shared equipment." For those of us who are extremely sensitive to trace quantities...
  13. psawyer
    Personally, I would not worry. Flavor is almost never a source of gluten, and when it is it is almost invariably declared as malt flavor or malt extract.
  14. psawyer
    Caramel color is one of those celiac urban myths that just won't go away. Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide: [Emphasis in original]
  15. psawyer
    Hydrolyzed protein is a concern if the source is not given. In this case, the source is clearly stated as soy, so it is gluten-free.
  16. psawyer
    We don't freeze it. Bread and partially baked pizza crusts are stored in the fridge in extra-large Ziploc storage bags.
  17. psawyer
    Pizza crust recipe Crouton recipe
  18. psawyer
    PIZZA CRUST This is transcribed from an enclosure that used to be in the Gluten Free Pantry French Bread and Pizza mix. 1 box GFP French Bread and Pizza mix (w/ enclosed packet of yeast) 1-3/4 cups lukewarm water or milk 1 tsp cider vinegar 1 Tbsp sugar or honey 1/2 tsp salt 1/3 cup olive oil (or melted butter) 2 eggs plus 1 egg white Preheat...
  19. psawyer
    Preheat oven to 375F. 6-12 slices day-old gluten-free bread, cubed (GFP French bread is great) 3 tbsp extra virgin olive oil 6 cloves garlic, minced 1 tsp dried basil ½ tsp dried oregano In a bowl, toss bread cubes with oil, garlic and herbs. Spread in a single layer on a baking sheet. Bake in preheated oven for 15 to 20 minutes (may take longer ...
  20. psawyer
    We also use this regularly. We make the bread in a bread machine. We also make great pizza crusts from it. We use a recipe that was once included in the package, but no longer is. I will post it in the recipe section, and then come back here to post a link. We make cro
  21. psawyer
    My fellow Canadians, just to highlight the differences, in Canada Lea & Perrins Worcestershire Sauce is NOT gluten-free. The first ingredient is malt vinegar.
  22. psawyer
    During the early stages of the gluten-free diet, your intestines are healing. Until that process is complete, you may have adverse reactions to just about any food. The time to heal varies with age and the extent of the damage. I was 46 at diagnosis with advanced villous atrophy. It took a few months for me to get back to normal.
  23. psawyer
    W00t!
  24. psawyer
    I am here, trying to hard to think up an appropriate adjective that begins with a P.
  25. psawyer
    What Tiffany said, as usual, is right on the money.
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