Jump to content

sa1937

Advanced Members
 View Profile  See their activity

  • Posts

    2,394

  • Joined

  • Last visited

  • Days Won

    13

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by sa1937

  1. sa1937
    Well, I can't say I ever ate it but that was the first loaf of bread I bought, specifically the brown rice loaf. I was afraid I'd never eat bread again...it was really terrible even toasted so it went into the garbage. It was at that point I bought my KitchenAid mixer to bake my own and then late last summer my local health food store started carrying...
  2. sa1937
    I would disagree that a lot of ham contains gluten. After all, ham is simply pork that has been cured. Now if you're getting into glazes, for example, then that could easily change the equation. A brand that immediately comes to mind is Hormel: Open Original Shared Link We had a John F. Martin ham for Easter and it was certainly gluten-free or I'd...
  3. sa1937
    How about making a bunch of hard-boiled eggs on the weekend to be able to use during the week. You could also have cereal (like Chex) and rice milk (not Rice Dream), almond milk or one of the other dairy-free milks. I'm sure you'll get a lot more ideas than that but those are the things that immediately came to mind. And there's nothing wrong with eating...
  4. sa1937
    I don't have any problem with either psyllium or flax. Do you think it could just be too much fiber instead of an actual allergy?
  5. sa1937
    Good question...potato flour is a very heavy flour and is usually used very sparingly.
  6. sa1937
    Smart doctor! Thankfully you have one who gets it since she also has celiac!!!
  7. sa1937
    Well that would certainly get your point across!
  8. sa1937
    Maybe you should try eating small meals more frequently...1,000 calories a day is just not enough. My appetite definitely improved after being gluten-free but it took awhile. Even at three months gluten-free I wasn't all that hungry.
  9. sa1937
    smc said that she had been gluten-free for two years so I figured it was a good time to try them. For myself, I'm content to have oatmeal occasionally...don't think I'm brave enough to have it every day though.
  10. sa1937
    Good idea about not trying a new product right before a holiday! A major holiday for us mothers. Since you've been gluten-free for two years, it would be a good time to try them. Hopefully your GI is wrong. I bought mine in Oct. but didn't try it until Jan. I've always like the old-fashioned oatmeal (not instant) so I bought Bob's Red Mill - the...
  11. sa1937
    Check the photos...it shows them making it in the Whole Foods bakery in NC. Open Original Shared Link
  12. sa1937
    You might want to check out these photos...the cake was 11' 2" tall, used 700 lb. of frosting and weighed mored than 2,000 lb. Quite an impressive project. Let's just hope the FDA gets the message. Open Original Shared Link
  13. sa1937
    I use a few coupons now and then...this week I had a McCormick's coupon and used it for raspberry extract, a couple of Fleischmann's yeast coupons, a Caltrate coupon and one for Fruit Naturals. Generally I don't use a lot of coupons as so much is for prepared foods. But General Mills is good at couponing (Chex cereals, Progresso soups, Green Giant...
  14. sa1937
    Potato flour is a very heavy flour and in the few recipes I've seen it used, it's only a very small quantity. I'd check with the Asian market to see if they have the potato starch or could get it. I need to do the same...last time I was in the store here, they didn't have much flour/starch as they needed new shelving (they had just bought the business and...
  15. sa1937
    Fantastic news! I have a feeling you do have your answer (based on what you've said in other posts). Also, make sure you pick up some new cutting boards, wooden spoons, etc. to avoid CC. And post any questions you might have.
  16. sa1937
    I don't have a bread machine but I do have a KitchenAid stand mixer. A year ago I debated between the two and decided the KitchenAid would be more versatile. I don't have room for both.
  17. sa1937
    Sounds like it would be the tTG. When you see the Dr., be sure to pick up a copy of all the lab tests they've run. Hopefully he had the lab run the complete celiac panel, which includes more than the EMA and tTG.
  18. sa1937
    I like Udi's, too, although I found with the past couple of loaves, the quality isn't always consistent. Bought a loaf yesterday that looks fine. I still bake a lot of my own bread though...it's always an adventure! But I try to keep a loaf of Udi's in the freezer for those times I absolutely want to make a sandwich.
  19. sa1937
    I did because I knew my adult daughter had a problem with gluten and I wanted her to take it seriously. She had a highly positive DGP celiac panel the end of Aug. 2010 and went gluten-free skipping the endoscopy.
  20. sa1937
    I've never heard of that site before but it looks interesting. That said, I will always read labels as I trust the label to be more up-to-date than a website listing.
  21. sa1937
    180 sheet cakes weighing a ton. Now that's a cake! Some photos here: Open Original Shared Link Open Original Shared Link
  22. sa1937
    I do have an oven thermometer but find that oven temps might also have to be adjusted depending on the color of your pans. Dark pans would bake differently than aluminum, for example. And with glass or CorningWare, I always set oven temps 25 degrees lower...obviously cake pans are not glass but I fiddle around with oven temps for baking bread, for example...
  23. sa1937

    ARCHIVED Sushi?

    sa1937 replied to Puckster's topic in Gluten-Free Restaurants

    I realize this is posted under the sushi thread, but unless someone has a specific intolerance to xanthan gum, it is generally considered safe for the rest of us. Not sure what the connection is that you're trying to make.
  24. sa1937
    Welcome, gluten-free overseas! Do you have access to potato starch, which is different than potato flour? If so, Roben Ryberg's The Gluten-Free Kitchen cookbook only uses potato starch and cornstarch in her recipes Mizzo, just curious what cookbook you have.
  25. sa1937
    I finally tried gluten-free oatmeal when I had been gluten-free for 9 months. Seemed to do fine with it...and yes, I used to have it frequently for breakfast but don't want to push it yet by having it too often. I also had oatmeal a couple of times this week without a problem. I think you can pretty well assume oats are not safe unless they are specifically...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.