luvs2eat

I like Annlise Roberts flour blend best!

2 cups fine brown rice flour

2/3 cups potato starch (starch... NOT flour)

1/3 cup tapioca starch

I use it for everything. Her recipes are the BEST!!

Yea, I was TOTALLY freaked out when I was diagnosed! But there's so much information here that will make you feel so much better and so many people who know the answers to just about ANY question you could ask! It doesn't take long to focus on all the foods you CAN have rather than the ones you can't. Ya just have to learn to cook a little differently, that's all.

Welcome!!

All their bleu cheese dressings are gluten-free??? I'll be SO happy if they are!!!

Mine are always the same... WICKED GI symptoms... I tell my husband it's wolverines trying to scratch their way out!!

Don't have brain fog... thank goodness!! Just GI repercussions.

My middle daughter didn't eat meat for probably 10 years. She wasn't a strict vegetarian, but simply didn't eat meat. Not too long after she was diagnosed, she began to eat it again, fearing she couldn't get the protein she needed. It didn't take her long to begin saying, "Man... I missed this stuff!!"

Pharmaceutical drug reps are relentless in their sales practices. They're given "points" for making it in the door and more for actually getting into the doc's office to sit and talk. Companies bring fabulous lunches and breakfasts for office workers and have you ever had to sit in the waiting room for your appt. when the drug rep is shown right in??

I know doc's who have a hard time w/ all the freebies and feel the whole game is unethical, but I feel pretty certain that are few and far between.

Red licorice

Sour cream... not all but some do, I was surprised to find out.

I was diagnosed at about the same age as you, Daniela... been gluten-free for almost 5 years. This is the place to be... ask any question and SOMEONE knows the answer! Ask for a food recommendation and LOTS of people know the answers!

Bumping this back to the top, cause I can't even believe it!!!

This is the letter my daughter, who's also Celiac, sent to the Brinker's International Company in response to her asking Maggiano's about accommodating her.

I am beyond outraged. I have Celiac Disease and am therefore intolerant to

wheat/gluten. This makes it difficult for me to eat in restaurants, but I

usually call ahead to see what I can and can not eat, and everything is

fine.

I just called your guest services line and was told that I could not

find out what dishes have wheat/gluten in them unless I have a doctor fax a

letter verifying my disease.

This is the most ridiculous thing I have ever heard and I am stunned that such a suggestion

was made to me. I was not asking for specific recipes or quantities of ingredients-

I just wanted a yes or no regarding flour/bread/etc. I have never had this type of

experience with a restaurant company before and you better believe that I

will be detailing my horrible experience for anyone and everyone on every

blog, website, celiac chat room I can find. My sister worked as a manger

for the Macaroni Grill in Willow Grove for 4 yrs and I am shocked to see how

the other Brinker restaurants are run. I cannot even begin to describe how

disappointed this experience has made me with your company.

Holy cow... was this restaurant awesome!! It's in an old fire house and the evening was beautiful (04/20/07) so we could sit outside. The same helpful manager who emailed me earlier in the day seated us... and brought our wait person over and explained what we needed.

The meats (smoked brisket, pulled pork, etc.) and BBQ sauces were TO DIE FOR!!! We couldn't eat the risotto, which disappointed me, but the sweet smashed potatoes were yummy.

The whole experience was great! I emailed the manager back this morning and thanked her for her attention to us.

Can't wait to go back!!

I emailed them and told them I have Celiac Disease and asked if they could accommodate me and my Celiac kid. The manager emailed me back very quickly and told me they've had several people come to Jack's who have Celiac... that all their BBQ sauces are gluten-free as are most of their entrees and to just make sure to tell my server about my food issues and they could certainly accommodate us.

I almost cried at the speed w/ which she answered me and how completely assured she was that there was plenty on the menu for us.

We're going tonight!! I'll post back and let you know how dinner was.

Jack is the guy who used to do the grilling show w/ Bobby Flay. He renovated an old Fire house and I hear it's the best BBQ anywhere!! I'm so excited!!

I used to love the Food Network... watched for years... but there are so many repeats now and too many shows for the most annoying cooks (Rachel Ray, Emeril) who used to be great before they became so overexposed.

I still watch repeats of Ina Garten and love Ellie Krieger on the weekends, but I've been switching over to HGTV more and more.

And as nice as the people are and as complete a gluten-free menu they offer... you're still at the mercy of what happens behind the closed doors of the kitchen by clueless cooks, etc... not that I'm blaming them... but we can explain to the waitperson till we're blue in the face about our needs... and how that translates to the people actually touching your food can be like whisper down the lane!

Bread mixes from Manna from Anna that you can order online are the best there is!!

Her cookbook is my most favorite one! I made her carrot cake as my wedding cake last year and just this past weekend, made her shortbread cookies. They are AWESOME!!!!

1. Not being able to eat the rustic country loaf of bread I make, now, for others.

2. Not being able to eat the beautiful challah bread that I make, now, for others.

3. Not being able to eat at any fast food place... I don't WANT salad when I go there.

4. Not being able to eat the best bread on earth... REAL french bread in France.

5. Not being able to eat a blue box of Kraft Mac and Cheese.

6. Not being able to eat the rustic country loaf of bread I make, now, for others.

7. Not being able to eat the beautiful challah bread that I make, now, for others.

8. Not being able to eat at any fast food place... I don't WANT salad when I go there.

9. Not being able to eat the best bread on earth... REAL french bread in France.

10. Not being able to eat a blue box of Kraft Mac and Cheese or perogies or matzoh balls or rolls at the restaurant dinner table or chinese food or about a million other foods... not to MENTION all the new foods that have been invented SINCE I went gluten-free.

I wish!! My dad grew up in Inverness... beautiful country!!!

My hubby eats gluten-free food (pasta included) all the time and never has a problem. The only problem I see w/ some of them is that they're EXPENSIVE and if he can eat regular food that's way cheaper, he does.

I tend to pick only a foil wrapped baked potato and a steak... anything else is too easily cross contaminated.

My daughter had a very good experience at The Cheesecake Factory. They told her their fryer is dedicated and she was happy w/ her meal.

Hope I'm not too late either, but El Vez is very gluten-free friendly (and YUMMY!). Just last night we went to the Mexican Post in Fairmount Park. They were so nice and accommodating. We brought our own bag of Tostitos to enjoy our own dish of salsa and guacamole (daughter and I are gluten-free) and they were so nice about finding out what we could have and substituting corn tortilla for flour.

Have fun! I LOVE Philly!!

... and are they making them all in the same facility as their corn ones??

Yikes! Would they let a child w/ a peanut allergy just TAKE something that might lead to anaphylactic shock???

Would a Medic Alert bracelet make them realize the seriousness of your requests??

I doubled and tripled Annalise Roberts's carrot cake for my wedding cake last Sept. I had a two 9" rounds, a 12" round, and a 14" round. I believe the 14" round took 3 batches of batter. I froze them all and frosted them when they were pretty cold.

Here's a photo!

http://i59.photobucket.com/albums/g314/luvs2eat/Sept.webp