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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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  1. I wonder how the Bisquick will taste? So far all of the gluten-free biscuit things I have tried have been oddly sweet and nasty. I remember making something a few times called Impossible Pie. It wasn't a sweet pie but a dinner thing made with hamburger. My grandma sent me the recipe. Would be nice to have something like that as an option again. As I recall, you mix it all up then bake it and the Bisquick stuff goes all to the top or bottom. I can't remember which now.

    I never had much use for Hamburger Helper. I used to sometimes make macaroni, beef and tomatoes or mix hamburger with mac and cheese though.

    Hopefully it'll taste great! The only gluten free mix I've tried is their Brownie Mix and my son and daughter-in-law couldn't tell the difference (I added extra chocolate chips and nuts, too). I have a yellow cake mix in my pantry so that'll be the next thing I try.

    I think the Hamburger Helper mixes will be one using potatoes and the other two are rice-based. Never was a fan of Hamburger Helper but I'm rethinking the convenience food thing since I can't just run to the store and pick up something quick (like Stouffer's, not that they're great but convenient to have an emergency meal on hand when I positively don't have time to throw something together).

  2. Thank you for posting this, I actually wrote that article wub.gif

    I am very excited too, and while I didn't really use it before on a daily basis, I liked having it on hand for certain items, and impossible brunch pie smile.gif I think it is great to know that large companies are making items available in the mainstream. And I believe with General Mills, they will only actually label it 'gluten-free' if it is made in a dedicated facility.

    For example their cookie crisp cereal and Trix are gluten-free, but not made in a dedicated facility so they are not labeled as being gluten-free. Though I have had booth and I am pretty sensitive and have been fine.

    Great article! I was so happy to stumble across it while googling for something else. Your photo looked so familiar. smile.gif

    I remember a brunch pie, too...like quiche only easier. I also made some type of a coconut impossible pie (dessert).

    I didn't know about cookie crisp or Trix. How about Kix? Is it gluten free, too, even though not made in a dedicated facility? I never was a cookie crisp/Trix fan and I made my kids add sugar to cereal with only a sugared cereal as a treat occasionally.

  3. Aw the verstality of tater top casserole!!! Sadly I found the tomato soup had wheat in it and so did the tots!

    I swear there's no end what we can do with the ingredients for this casserole. My kids loved it when they were young.

    I *think* Ore-Ida Tater Tots are gluten free. Someone correct me if I'm wrong. And if you used Campbell's cream of tomato soup, sadly I don't know that any of their soups are gluten free. They used to be such a staple for me.

  4. I make them pretty much the way I made them before celiac - its a thick batter, thicker than pancake, thinner than a muffin. After the batter rises for an hour or so, I cook them on a griddle using english muffin rings (you can use washed tuna cans that have the tops and bottoms cut out - but as those will eventually rust and can be rather sharp, I dropped the $5 a set on some rings through Amazon.) I sprinkled the griddle inside the rings with a little cornmeal and cook for 5 minutes or so and flip.

    A bit more fiddly than making them in the oven - but I end up with english muffins that I tested out on some none-gluten avoiding family members... they like them better (and in some cases couldn't tell which was which) that the Thomas's English Muffins my family ate for years. Even have nooks and crannies! I am just about set with the plain - now I'm working on a parmesan/garlic, a blueberry, a cinnamon/sugar, and a sourdough!

    Well, duh! I would never have thought of English muffin rings. Your English muffins are making my mouth water!

  5. This will be great IF they have a dedicated facility. Not that I am not happy with Pamela's mix, which I think could most likely sub for the bisquick in most recipes, but perhaps the gluten-free Bisquick might be a little less pricey.

    I think they make Chex cereals, cake mixes, etc. in a dedicated facilty, don't they? I've gotten Chex cereals occasionally for $2.00 a box. Anytime we can get get those foods from a grocery store or Wal-Mart, they're usually not as expensive as a health food store (yes, I shop those, too).

    I bought some Pamela's mix last week but haven't tried it yet.

  6. As it is, anymore I'm sticking to gluten-free breads I make myself. I'm this close to perfecting my gluten-free english muffin recipe. It's pretty tasty now, but I'm edging it to perfection. And considering I make it twice a week at a minimum, I have plenty of chances to work on it!

    Magpie, how do you bake your English muffins? Like the kind of pan you use. I read somewhere of using muffin-top pans to bake hamburger buns. Hopefully you'll share you recipe with us when you've finished tweaking it. smile.gif

    I have yet to make my first loaf of gluten free bread even though I've had a cookbook lying open for the past week to a bread recipe by Elizabeth Barbone.

  7. I'm glad to hear that General Mills is going to come out with gluten free Bisquick and Hamburger Helper.


    While I have never used a lot or Bisquick, I do like to make oven-fried chicken with it. And I've probably not bought half a dozen boxes of Hamburger Helper in my entire life.

    It's great to have more options though and especially from General Mills as their products are so readily available in so many supermarkets.

  8. I take it that your own home is absolutely 100% gluten-free; otherwise you have the *same risks* in your house.

    Labels and cross-contamination risk are valid topics, but this one is about hummus, and a specific one at that.

    I highly doubt that it's even humanly possible for anyone to make their home 100% gluten free. I just never dreamed grocery shopping would be so terribly frustrating.

    My apologies for getting off topic.

  9. Welcome, Nichol! I've learned more from this forum than probably anywhere else.

    A good book I would highly recommend is Celiac Disease: A Hidden Epidemic by Dr. Peter Green, director of the Celiac Disease Center at Columbia University. A new version came out earlier this year.

    There are also some good websites like the May Clinic http://www.mayoclinic.com/health/celiac-disease/DS00319, University of Chicago Medical Center http://www.uchospitals.edu/specialties/celiac/fact-sheets/index.html, Celiac Sprue Assn. http://www.csaceliacs.org/CeliacDisease.php plus a host of others than I can't recall at the moment. You might google celiac disease for lots more.

    I did buy some new things for my kitchen including a toaster, wooden spoons, cutting boards, colander, nonstick cookware as mine were old and crappy, etc. I did not get rid of my good set of Calphalon cookware as it can be scrubbed well with Comet and a Scotch Brite pad. Basically think of things you could never get clean. Plus I got a few other things just because I deserve them. lol biggrin.gif

    As far as make-up is concerned, I made sure my lip balm is gluten free as that is one thing I use that can be ingested. I really don't wear lipstick but that would be another one. But if you're reacting to things you use on your skin, obviously you have a problem and need to change brands. It could even be an allergic reaction to certain ingredients. So far I haven't had a problem with my shampoo, conditioner, hairspray, etc.

    Hope this helps. I know it's overwhelming. Sending good wishes your way! I'm sure others will have far more suggestions...

  10. Who knows why! It is so aggravating. Or you email the company and don't know any more when you get their lame response to a simple question than you did before you even asked.

    Like Wal-Mart's Great Value chicken broth - it used to say gluten free on the label but now there's a CYA statement with an allergy warning: Contains milk. May contain traces of eggs and shrimp. Shrimp? In chicken broth? That's why it takes me absolutely forever to shop, which I've come to hate even more since going gluten free.

    I think the only way to avoid these ridiculous things is to make our own from scratch whenever possible so we know exactly what's in something. Obviously that has nothing to do with the Tribe Hummus you already bought. mad.gif

    OK...I'll get off my soapbox now. blink.gif

  11. Allison, too bad email has limitations!!! mad.gif

    You have me almost convinced to buy a Zo (the big one). I should watch the prices as they usually promote this sort of thing for Mother's Day (NOT that I would ever get something like that...lol) The Zo certainly has received good reviews on Axxxxn.

    I also browsed through Annalise Robert's book...looks very interesting and is not expensive.

    Be sure to let us know how the rosemary olive loaf and greek holiday breads turn out. Both sound very good. smile.gif

  12. Lcopene, I'm so sorry to hear you are so sick. Can you cancel your friend coming over today and just crawl back in bed?

    Are you newly gluten free? I've only been gluten free for two weeks and feel so much better, although I didn't feel great a week ago after cleaning out my gluteny pantry. It's such a huge learning curve and I'm still astonished that companies seem hell-bent to put gluten in so many products.

    I hope you feel better soon!

  13. Allison, I use the ratio of 1 cup quinoa to 2 cups of water. Actually I made half a batch as I live alone and didn't think I'd want to eat the quinoa/veggie stir-fry for the next week. blink.gif Plus it was my first experience making anything with quinoa. I know it's supposed to be super nutritious. I want to experiment with lots of other grains, too.

    I bought a cheap 6-cup Black & Decker rice cooker/veggie steamer at Wal-Mart. Less than $14. I've tried to avoid buying kitchen gadgets considering how many are such a waste and find I don't use them. I end up donating them just to free up space in my kitchen.

    For a family, I'd suggest a buying a slightly larger rice cooker (still inexpensive). At first I didn't like the one I bought but found if I actually set a kitchen timer for rice (I usually use Uncle Ben's converted rice), then I manually flip it over from the "cook" setting to the "warm" setting so it steams. It does automatically do this but I found it slightly burned the rice in the very center.

    Thanks, Roda, for the links to other recipes. I think quinoa would be good cooked in chicken broth or other seasoned broths.

  14. I made this tonight and really enjoyed it. I'm new to quinoa and found I like it, very bland and easy to incorporate all sorts of flavors. I used Ancient Harvest (pre-washed, no rinsing needed). Expensive yes, but nice for a change of pace.

    I didn't realize that quinoa could be cooked in a rice cooker, which made it so easy. Lots of different veggies could be used in this dish and since I didn't have eggplant, I used some carrots I wanted to get rid of. Yummy!

    The recipe:


  15. Black Sheep, I only have one gluten free baking cookbook at the moment and every recipe I've seen calls for a blend of different flours, which I'm gradually picking up when I go shopping.

    I was just referring to the Kinnikinnick English muffins that were soooo good. Not sure what else is in them but I know they contain both white rice and tapioca flours...probably others that I don't remember. I doubt anyone, gluten free or not, would not find them delicious.

  16. If your hubby gets deployed, do you plan to stay within the military community or "go home" wherever that will be? Military wives have a real camaraderie and take care of their own. I experienced that when my then husband went to VietNam and I stayed in Lawton, OK instead of heading home to Minneapolis. I think that made all the difference in the world to have a closely knit group of friends who shared so many experiences during that year.

    Of course, this really has nothing to do with a gluten free diet but if you get together and bring your own food, I think it'll be manageable...not easy, just manageable. And you could have strict control over your gluten free kitchen.

    Wishing you the best!!! biggrin.gif