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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. Campbell's makes me so mad, too!!! I miss the condensed cream soups (especially Cream of Mushroom) as they are used in so many recipes. I've tried Progresso Creamy Mushroom and while I like to eat it a lot, it hasn't worked as well in recipes as I'd like.

    I emailed them last week inquiring about the Bean with Bacon as I didn't find any offending ingredients on the label. I have a recipe for Kielbasa Bean Soup using the Bean with Bacon as the base. I think it's a BH&G recipe dating from the 70's and is so yummy and also easy - tastes like homemade.

    Here is their response. My comments specifically referred to the cream soups. I don't know why they have to use wheat in everything.

    ..... we received your message and appreciate your taking the time to contact Campbell Soup Company.

    We are happy to share our Gluten Free list with you. Please visit http://www.campbellswithoutgluten.com where you can download the most current gluten free list.

    Campbell's primary concern is the safety of our consumers. Each of our soup recipes is hand crafted, which explains why some soups contain food starches and others do not. Many of our soups share manufacturing processes and equipment with gluten containing ingredients and products. For this reason, Campbell's has decided not to label gluten-free on soups where we could not ensure compliance with our strict gluten-free standards.

    We have forwarded your comments on to the appropriate department. We appreciate feedback like yours because it helps us become aware of consumer preferences and concerns.

    Thank you for visiting the Campbell Soup Company website. Campbell Soup Company Web Team


  2. Elizabeth Barbone recommends the Zo because it has such a stong powerful motor to handle gluten free breads. On Axxxxx the Zo BBCCX20 is running $215 (it makes a 2 lb. loaf) or the Zo BB-HAC10, which makes a 1-lb loaf, is $190. That's a whole lot of money.

    Sometimes I wonder if it would be better to just buy a really good KitchenAid stand mixer, which would be even more versatile and not be as limited as a bread machine. There should be some good sales on them with Mother's Day/wedding gifts, etc.

    Either one will take up a lot of counter space, something I'm sorta lacking. But I am still thinking about it and need to try out some bread recipes to just bake in the oven first. Hopefully they'll be better than that god-awful Ener-G Brown Rice Loaf I bought yesterday!!!

  3. With obesity so rampant, kids today are really getting off to a terrible start in life. I guess I'm fortunate to have grown up in a time that my Mom cooked, had a garden with lots of yummy vegetables, our meats were not hormone-laden, etc. etc. Sit-down family dinners were common. Portions were not humongous. Eating out was a special treat, not a several-times-a-week occurrence. Moms were stay-at-home-moms, not having to work to have every latest gadget to come on the market. We did without (without realizing it), we used our imagination, rode our bikes and played outdoors a lot.

    Of course, way back then very little was available in already prepared foods filled with lots of ingredients you can't even begin to pronounce. Like mother, like daughter...I always cooked good meals for my family, too. The apple doesn't fall far from the tree. That makes it even more worrisome when the kids of today become the parents of tomorrow.

    I've read that this generation will be the first to have shorter lifespans than their parents not to mention the diseases they will get at very early ages (high blood pressure, high cholesterol, diabetes). This is scary stuff!!!

    OK, I'll get off my soapbox now...

  4. Are white rice or tapioca breads generally tastier than brown rice? I'm new to these gluten free flours. I found the Kinnikinnick English muffins to be really delicious (I think they're made from tapioca and white rice flours), Unfortunately Giant didn't have the English muffins but they had their bagels although I'm not really a bagel fan.

    The brown rice "loaf" had a really strange flavor. I can't even describe it other than to say it was just so unpalatable.

    Maybe I should really make Italian bread crumbs from the brown rice loaf and make Chicken Parmesan smothered with a zesty Italian tomato sauce and lots of Mozzarella cheese.

  5. Today I ventured into Giant in Chambersburg and bought a loaf of this stuff (they just call it a "loaf", not bread. That should have told me something. ohmy.gif

    Anyway I was starved when I got home and decided to toast a couple of pieces and put butter on them. Yuck! Then added cinnamon and sugar for cinnamon toast. Still yuck!!! My dog didn't mind it though. lol

    The only way I can even begin to imagine using this is to make bread crumbs out of it or possibly garlic bread. Or instead of just bread crumbs, Italian bread crumbs with lots of seasonings. I really can't imagine even using it for French toast.

    So if anyone out here uses it, what on earth do you do to make it palatable?

    I guess I got spoiled after trying the Grainless Baker's Flax Seeded Bread, which is so yummy.

  6. I'd be hesitant to buy any equipment that required me to use only that manufacturer's mixes. I have thought of buying a bread machine, too, but am holding back as I know they are expensive and they really only make one kind of bread (a loaf).

    Or maybe I would be better off buying a really good KitchenAid stand mixer with a heavy duty motor although I'm holding back on that, too, considering I'd have to try to make space for it and since it's heavy, it really would need to occupy counter space to use it regularly (the out-of-sight, out-of-mind theory).

    In Elizabeth Barbone's book, Easy Gluten-Free Baking, she highly recommends the Zojirushi bread machine because I think it has two paddles for mixing.

    Interesting topic and I'm looking forward to reading what others have to say.

  7. Easy Off makes a BBQ Grill Cleaner (similar to oven cleaner) that can be used on the cooking grate thingies. Not to be used on other interior/exterior parts of the grill. I picked up a can at my local Wal-Mart.

    Personally I don't see why regular oven cleaner wouldn't work either to remove any cooking residue left on the grill.

  8. I know exactly what "glasses holder thingies" are. lol Actually I do have those on my sunglasses after I dropped them years ago just before going on vacation.

    Actually I think I'll go to Dollar Tree and get some reading glasses in an even stronger strength than I need. That's to read the tiny black ingredients list printed on a red background. What a way to discourage people from reading labels, huh? ph34r.gif They really don't want us to know all the crap they put in what should be a pretty simple product.

  9. Ah, this recipe brings back fond memories! It must date back to the 60's or early 70's and my kids used to love it. I used to use ground beef (seasoned with salt and pepper), some uncooked frozen mixed veggies and a can of Campbell's cream of mushroom soup. Let it bake for awhile and then uncover and add a layer of Tater Tots on top and bake some more.

    I wish Campbell's would come out with gluten-free condensed soups as those were such staples for me. Is Health Valley available in regular grocery stores or in health food stores?

    I've tried using Progresso Creamy Mushroom Soup (gluten free) in some recipes, but it just isn't the same.

  10. foodiegurl, have you tried these noodles for other things? I'm thinking homemade chicken noodle soup, buttered noodles for a side dish, a spinach-noodle casserole, etc. Do they hold up? One time I made mac and cheese with corn macaroni and it was a gloppy disaster.

    The last thing I want to do is have to order a case of anything as I live alone and certainly don't need those quantities and really don't have the storage space for them. I have not checked local stores to see what is available as I am newly gluten free.

  11. Amy - DelMonte Tomato Paste??? Is there wheat in it and/or what else?

    Jeez, I never thought I'd have to read the labels of tomato paste! I have tomato paste and tomato sauce on my grocery list. I would think these would be "pure" plain tomato products.

    Guess I'll need to get another pair of el-cheapo reading glasses with a chain to put on when I go to the grocery store. ARGH!!!! ph34r.gif

  12. Thanks for the advice...I need all the advice I can get right now as I've been gluten free for only a week after my endo/biopsy on April 9 (still don't know the result of the biopsy and my GI doc will be out of town so I don't have a follow-up appt. until May 6, which will give me almost a month gluten free before I see him again). Within three days I felt better although not as good yesterday but then I cleaned out my pantry the day before. huh.gif

    If I freeze it with the sauce, I think baking it as a casserole would be even easier.

    I agree that homemade is definitely better and I always have a stash of soups, chili, etc. in the freezer and have for years. I do know that it takes a lot more planning since I've gone gluten free and right now I have to make a really good grocery list as I hate to shop! No more grabbing something fast at the store anymore without even thinking!

  13. I copped out and fixed only a single serving. I spent hours cleaning out my very gluteny pantry and could barely find my kitchen afterwards. Guess I'll try cooking the whole bag at another time and try to freeze it in single size portions.

    In the past I have made a yummy spaghetti casserole and froze single-serving portions of it. It might be even easier to do it that way - instant prepared food ready to nuke. When I've done this previously, I doctored up a jar of pasta sauce by adding additional herbs, etc., browned hamburger or Italian sausage and sometimes even added a can of kidney beans (drained and rinsed). Add lots of Parmesan cheese on top and bake in a 9 x 13" glass baking dish. YUM!

  14. Tonight I'm going to have some spaghetti using Tinkyada "spaghetti-style" brown rice pasta. Since I live alone, I already have some frozen single serving size containers of spaghetti sauce already prepared.

    It seems like a lot of work to just cook a single serving of this pasta. Is it possible to cook the whole bag of pasta and then freeze it in single serving sizes? Maybe drain and rinse or add a bit of olive oil to prevent it from sticking together? I know I've frozen casseroles using pasta (in my pre gluten-free days) and have never had a problem with them.

    Have any of you frozen single serving sizes of this pasta successfully (not sauced)? Thanks in advance for your input!

  15. Hell no! blink.gif I did not come home from the endo and make brownies. I actually made them the evening before. But I really didn't feel that badly afterwards except that I thought I would explode! lol I basically just took it easy that day and had more chicken rice soup and a banana before resuming a normal diet on Sat. I didn't want to push it...

  16. Ali, I would agree with ravenwoodglass. Stay on gluten until the bitter end. My endo/biopsy was on April 9 and I continued eating gluten through April 8 (unpleasant as it was and oh so tempting to cut it off a bit early). I have no idea what the biopsy will show, but yesterday (only 3 days gluten free), I felt amazingly well. That has continued through today.

    At this point in time for me, I don't give a squat what the biopsy shows. I only know I was desperate to feel better and actually had very low expectations for feeling so much better so soon. I was hoping I'd feel better in two to three weeks. Crossing my fingers that it stays that way. I know this is a strange disease and everyone reacts so differently.

    Wishing you well!!! biggrin.gif

  17. First of all, welcome to the forum! I have gained so much valuable insight here.

    I'm really interested in this topic, too. I just went gluten free following my endo/biopsy on Fri., April 9. I felt amazingly well yesterday...better than I have felt in months and I wasn't living in the bathroom, which had become my most used room in the house. tongue.gif That in and of itself was a huge blessing!!! No clue what today will hold.

    So I'm thinking, is this just a fluke? Am I in for a crash after I've been gluten free for awhile? I realize that no two people are alike after eliminating gluten. I'd love to hear of other people's experience after going gluten free.

    Today I'm going to work some more on my kitchen to make it gluten free...time to get rid of some 40+ year old Tupperware, old wooden spoons, crappy non-stick cookware, etc. since today I have to put my garbage out.

  18. Daisy, I tend to agree that it might be time for someone else to take over the babysitting for awhile. If it were my family, I think I'd also be very distressed to see loved ones not adhering to a gluten free diet when you know how important it is.

    If you always take care of the kids at night, this might be a problem but if you can have them during the day, the Denver Zoo is wonderful...as well as the museum in City Park (don't remember the name of it). Or Wash Park...to spend hours strolling through it plus a myriad of other Denver attractions that we don't have in a small town here.

    Or how about having the kids come to your house for a sleepover...I know my 11 year-old granddaughter here doesn't give a hoot what my house looks like (right now it's pretty bad as I haven't been feeling well), much less muster the energy to have a house that looks like it should be in House Beautiful. You really owe it to yourself to take care of yourself!

    Congrats on being accepted to grad school!!! My daughter is going to grad school at the U of C at Denver (class of 2012) and she will be 46 when she graduates with a degree in Landscape Architecture, a 3-year program. It's tough with a house, family, dogs, meals, etc., which somehow always fall on Mom to keep things running smoothly. She has no time to breathe, much less have any time for herself. She also has a problem with gluten as well as being hypo thyroid (she's waiting to see how I make out when I get the results on my biopsy so she can be tested, too).

    Good luck on however you decide to handle this...I'm sure you'll get a lot of good suggestions from this very helpful group of caring people!

  19. If it would put your mind at ease and if you feel you can afford it, I'd buy an inexpensive set of nonstick cookware to use for gluten free foods. Have you replaced or have duplicates of any other things that might create a problem for your son? (wooden spoons, toaster, separate condiments, etc.)

    I am getting rid of a mish-mash of old stuff (i.e., ancient) and am going to do a complete gluten free kitchen. Much easier for me since I live alone and then I don't have to worry about cross contamination. That's my project for this next week after just having my endo/biopsy on Fri.

  20. Bev, I just had my endoscopy/biopsy on Fri. My GI doc diagnosed me with gastritis and duodenitis by visual examination. I need to wait 3 weeks for a follow-up appt. as he will be out of town for two weeks so I won't know the biopsy results until then, even through they'll be available in a week.

    He did tell me to go gluten free until then. So here I am wondering where I stand. I do not have stomach pain, acid reflux or anything like that so the gastritis/duodenitis was a complete surprise to me.

    So I don't know if I will be diagnosed with celiac or not. Nor do I know how long it will take to see if the gluten free diet will make a difference or if 3 weeks is long enough to see any results. I had a very positive celiac panel in Dec., which pretty well tells me I do have celiac regardless of biopsy results. It just seems to take so long while waiting for a referral to a GI doc and then scheduling the endoscopy. A colonoscopy is definitely in my future. I just want to get rid of the Big D.

    I'm so glad everything went well for you!!! biggrin.gif