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sa1937 last won the day on April 29 2013

sa1937 had the most liked content!

About sa1937

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    South Central Pennsylvania

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  1. I have those pans/sheets! I got them at Bed. Bath & Beyond. Love them!. They wash off nice because nothing really sticks to them. I don't think I have made muffins in them. I make the little hash brown and egg things in them & they come out great.

    Karen, when you make the hash brown/egg thingies, do you use a paper liner? And if not, do you spray or grease the pan first?

    I got mine today, as well as another 8-1/2 x 4-1/2" loaf pan for bread. I know for bread I do not spray or grease the pans and the bread falls right out without sticking.

  2. Are you using artificial sweeteners in your muffins or cupcakes? I made some muffins from Pamela's Baking & Pancake Mix and used Splenda for the sweetener and they stuck to the paper liners much worse than when I use sugar. I've never tried spraying the liners with non-stick spray.

    I've fallen in love with USA Pans and ordered the muffin/cupcake pan, which should be here today. Since they are so non-stick, I'm considering making muffins without using liners.

  3. I have been told by my Allergist that it can take up to 6-8 weeks to be completely Gluten free. Is this correct? I am thinking it will take much loner than this. And how do I go about knowing that I am 100% Gluten Free?


    I have no idea unless your allergist thinks it's going to take 6 to 8 weeks for you to learn the ins and outs of eating gluten-free ??? I started reading labels as soon as I had a positive celiac panel so as to not buy things I knew I would not be able to eat. I cleaned out my pantry the first week after my endoscopy and got rid or or donated foods I could no longer eat. And then I tackled personal care products. While there's definitely a learning curve, I didn't find this to be overwhelming.

    You might want to check this list of safe and unsafe foods so you become familiar with what you can eat and ingredients you have to watch for. And if you stick with naturally gluten-free foods, you'll have a whole lot less labels to read.

    Living Gluten-Free for Dummies by Danna Korn is a book you might find helpful.

    While it may be confusing at first, just hang in there and it'll definitely get a lot easier.

  4. You might want to think of very simple meals like meat or fish, potato, veggie and salad, for example. No recipes required. I know you are also concerned about the cost of gluten-free foods. Use the Google search button at the top of your screen and put in words like budget meals, cheap meals, etc. A lot of topics will come up.

    Also check out the recipe section for suggestions on Lunch and Dinner. It'll keep you busy for a month of Sundays.

  5. You don't necessarily have to give up cereal for breakfast. General Mills has a number of Chex cereals that are gluten-free (obviously not Wheat Chex) and Kelloggs has come out with gluten-free Rice Krispies (the box is clearly marked gluten-free). They're available is most supermarkets as well as Wal-Mart.

    I gave up dairy products for awhile when I first went gluten-free, however, I did buy Lactaid milk, which has the lactose removed.

    Breakfast doesn't necessarily have to be breakfast-type foods...it can be leftovers from last night's dinner, for example.

    You might want to check the "What's for Breakfast" topic for more ideas.

  6. Welcome, Robby! I don't have Sprouts, Trader Joe's, Whole Foods or any of those type of stores where I live. I just shop at regular supermarkets. Any time you start buying prepackaged gluten-free foods, you will find they are expensive and some aren't even very good.

    Your best best is to stick to whole foods...things that you can find at any supermarket or even Wal-Mart. Think fruits, veggies, meats, dairy (if you can tolerate it) with the occasional gluten-free pasta and bread. Hopefully you can cook ? That'll bring the cost down considerably.

    You might find it helpful to check the Newbie 101 Info.

  7. :lol: :lol:

    I think it's a great idea--it will keep you off the streets.

    If Lisa only knew exactly what you had to do to tweak that thing so it came out like that...

    um, you did write it down, right?? :unsure:

    Well, that's true...it does keep me off the streets! laugh.gif And gives me something to do, too, instead of cleaning my house!!!

    I have copious notes on many breads I've baked...but am still searching for that *perfect* elusive loaf.

  8. 137. I counted.

    I admire your delusional hopeful pursuit!!

    and that IS one good-looking loaf of bread, lady!

    I love my Pullman USA pan--makes crazy high sandwich bread.

    (but it doesn't fit in the toaster. :unsure::lol: )

    Glad you're keeping track of the number of loaves I've baked 'cuz I lost count a year or more ago. I think *delusional* is a good word!!! laugh.giflaugh.giflaugh.gif I just can't help myself!!!

    And thanks to you I finally dragged out that Bette Hagman cookbook that I've had for well over a year and never touched.

    The bread has to be put sideways into my toaster!!!

  9. Let's face it--the quest for the "perfect gluten-free loaf" is akin to the quest for the Holy Grail. Really, just ask Sylvia how many loaves she has made. :D


    So, IH....how many loaves have I made in the past 2-1/2 years? Way too many to count but I have not bought a loaf since before Christmas when I had too much to do to even think of baking. Some successes, some failures and more bricks than I care to admit. But I will not give up.

    So I'll post a pic of my latest success. This is Bette Hagman's Four-Flour Bread. Well, not exactly Four-Flour as I've diddled with the recipe and dumped two batches of her flour mix together, the latest of which included six flours. And I'm still not through with this recipe yet. BTW, this was baked in a 9x4x4" USA pan that I bought from King Arthur Flour. The bread was 5" tall when baked.


    My first ever loaf of gluten-free bread was also Ener-G...and after tasting it (blech!), it went into the garbage. Udi's wasn't yet available where I live. And I've tried Rudi's. Sadly I haven't found Canyon Bakehouse, which my daughter in Denver raves about and is able to buy fresh from Whole Foods (it's made in Loveland, CO, which is just north of Denver). So in the meantime, I'm challenged to keep on baking and searching for the holy grail of gluten-free bread. laugh.gif

  10. I used teff flour without a problem and don't know why Dr. Kalish would include it on a list to avoid. All grains have gluten but not the kind of gluten we have to avoid as in wheat, barley or rye.

    Teff is gluten-free. Check this list of Safe Gluten-Free Foods

    I see that he also has dairy products listed as being unsafe. Unless you have a lactose or casein intolerance, there's no need to avoid them although it is suggested you may have to avoid dairy right away until you have healed. I did right away but was able to add them back into my diet.

  11. Welcome, Renee! A lot of us have been in your shoes as we try to figure out what to eat on a gluten-free diet. Once we get used to it, we find it gets easier and we can eat very well.

    You might find it helpful to check out these topics:

    Newbie Info 101

    And What's For Breakfast

    Also check out the Recipes - Baking & Cooking Tips section...lots of recipes have been posted as well as ideas on meal suggestions. Hope this helps.

  12. Taste of Home (Oct/Nov 2012 issue) had some salads featured, which I found interesting. All start with 12 cups of greens; toss with 2/3 c. bottled dressing...am sure the quantities could be adjusted to suit your needs.

    Beets & Greens

    Spring Greens, 3 roasted and sliced beets, goat cheese, pumpkin seeds and champagne vinaigrette

    Apple & Cheddar

    Spinach, sliced apples, cheddar, garlic croutons and honey-Dijon salad dressing

    Pear & Blue Cheese

    Torn romaine, sliced pears, blue cheese, glazed pecans and balsamic vinaigrette

  13. Welcome to the forum!

    While I never bought a gluten-free shopping guide, I see nothing wrong with using one as long as you also read ingredient labels. It's impossible to publish a guide and expect it to be accurate all the time as manufacturers do change ingredients occasionally and it would be impossible to keep anything like that up-to-date.

    Here's a list that you may want to refer to that includes safe and unsafe ingredients

    You might also want to check out this Newbie Info

  14. Welcome to the forum, Ali! Bob's Red Mill also has rolled oats with a Gluten-Free label on them so be sure to look for that kind.

    Not knowing how long you've been gluten-free, it is suggested that you not eat oats when you are newly diagnosed as a small percentage of celiacs do have an intolerance to oat products even if they are marked gluten-free. I waited until I was gluten-free for 9 months until I introduced them into my diet. Some suggest waiting longer than that.

    Hope this helps!