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sa1937

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Latest Celiac Disease News & Research:

Everything posted by sa1937

  1. sa1937
    Not true. But some people do not tolerate MSG but it's not because it is a form of gluten. http://www.celiac.co...ents/Page1.html You might also want to check out this link: Open Original Shared Link
  2. sa1937
    Now I remember...a gluteny pizza dough crust would be transferred to the hot baking stone with a pizza peel. Now try to do that with a gluten-free pizza crust! :lol:
  3. sa1937
    Sounds yummy! I will say that it was definitely easier for me cooking for a family than cooking for just me...although I only cooked for four. And we never ate expensively either. Actually my favorite foods then are still my favorite foods today.
  4. sa1937
    I'm making another stir-fry, which I'm sure I'll be eating for at least 4 meals. Going to consist of beef (now marinating in gluten-free San-J Tamari sauce, minced onion and garlic, ginger and sesame oil), onions, celery, broccoli, green and red pepper and mushrooms. And of course, rice, which I've already cooked. Maybe a glass a Chardonnay, too.
  5. sa1937
    It might not even be gluten. Is it possible you're lactose-intolerant? Many of us are when we are first diagnosed. I pretty much avoided all dairy right away but found I could tolerate Lactaid milk. It's just in the past few months I've started eating more cheese...and how I missed that!
  6. sa1937
    Personally I've never heard of paper products containing gluten. I use paper napkins and paper towels all the time without issue. I don't normally use either paper cups or paper plates since I prefer using "real" ones. But I wouldn't hestitate using either of them at a picnic, etc. Would you please back up your statement with a link to a source...
  7. sa1937
    Who are these so-called "experts"? Could you please provide a credible link for more info.
  8. sa1937
    I thought the baking stones had to be preheated before putting on the pizza crust. Don't know how that would work with a gluten-free pizza crust. I don't have one so really don't know how they work. In Jules Shepard's Free For All Cooking, she recommends using a pizza pan with holes in it and lined with aluminum goil (lightly oiling the foil). She does...
  9. sa1937
    I found Elizabeth Barbone's Blue Ribbon Banana Bread recipe online. I checked the ingredients with those in my cookbook and they are the same. For some reason I haven't used this cookbook but think it's the first one I bought. Open Original Shared Link
  10. sa1937
    ...and if I gave you advice, it would be the blind leading the blind! :lol:
  11. sa1937
    I know someone with Crohn's, too, and I asked her if she'd ever been tested for celiac. She hasn't but knows we share a lot of the same symptoms. She also knows both are autoimmune. She'd rather just take her pills, which she's been doing for many years. So I don't know if she was ever told about the gluten-free diet or if she'd just miss the spontaniety...
  12. sa1937
    If it's Un-petroleum, how could it have petroleum in it? Ingredients: Ricinus communis (castor) seed oil, cocos nucifera (coconut) oil, beeswax, hydrogenated castor oil, tocopheryl acetate and tocopherol (Vitamin E). Open Original Shared Link Are your products gluten-free? Our vegetable-based formulations come from a variety of sources and combinations...
  13. sa1937
    Just curious, Jenna...what do you find so amazing about her facebook page since you've sent that link a few times already?
  14. sa1937
    Annalise Roberts has a cookbook that I like called Gluten-Free Baking Classics, which I think is pretty good. She also has Gluten-Free Baking Classics for the Bread Machine and she uses the Zo. You can browse the book on Amazon. I don't have a bread machine although I did consider buying one a year ago but got a KitchenAid stand mixer instead (no room...
  15. sa1937
    I don't have a particular recipe for pasta salad but if you go to Open Original Shared Link or Open Original Shared Link, you'll probably pull up hundreds, if not thousands. Just make sure you use gluten-free pasta and that all of the other ingredients are also gluten-free.
  16. sa1937
    I always use Pamela's Baking & Pancake Mix for banana bread. Recipe here: Open Original Shared Link
  17. sa1937
    I also buy Skippy...either the smooth or super chunky. Probably a carryover from childhood as I've always eaten it. I especially like it on rice cakes...sorta an emergency lunch/snack.
  18. sa1937
    Thanks! I'll try your suggestions and hope for the best.
  19. sa1937
    Expandex is tapioca starch/flour so you would use it in a flour mix as you would use (regular) tapioca starch. I'm not sure how it's different except that it's modified tapioca starch. Clear as mud, huh. I've never seen Expandex around here but you could pull up their website. Open Original Shared Link I know it's in Jules Shepard all-purpose flour.
  20. sa1937
    Do you tent it after it's been baking for awhile?
  21. sa1937
    Got it! Thanks! Good to know the "secret" and I hope it works for me, too.
  22. sa1937
    Thanks, IrishHeart! Surprise, surprise...I have all the ingredients for the bread. How unusual. I actually was turning the loaf I made today thinking that the sides might not collapse (they did some). I definitely need to up the oven temp as I've been pretty well following the directions for the recipe I use. I recently bought a nice 9x4x4" loaf pan...
  23. sa1937
    I couldn't resist an introductory offer when I signed up for emails on Jules blog...sucker that I am. Always searching. I have Annalise Roberts' book and have had success with it. I especially like the multi-grain bread recipe and have made it several times. Today when I baked a loaf of bread from Jules' cookbook, the sides sorta collapsed, which...
  24. sa1937
    Thanks! It sounds really good and I'm glad you subbed out a couple of flours. I absolutely, positively, have to stop buying flour!!!
  25. sa1937
    No, no, no...just bragging enough that I want that recipe. For those of us who are continually searching for bread recipes (ok...maybe it's just me), I am constantly wanting to try new recipes. Do you buy Expandex or use Jules flour that already has it in? And do you have any of her cookbooks? I recently got her newest one Free For All Cooking...
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