Mizzo

Their mixes are $7 each with $11 shipping. I would not invest in that unless I knew for sure it was really really good.

Unfortunately trying to make gluten-free bread taste like "regular bread" is like trying to make apple juice with oranges. It ain't gonna happen.

As you stated adapt and move on. The gluten-free world has progressed in the last few years so keep an eye on what's out there. You never know when the mad scientist will spin gold from the straw.

My 7 yr old had hers in April. We had a great experience. Once she was taken in she was back out in 45 minute so don't go far you will be wanted in recovery room. She woke up groggy we leaned over the bed so she could get hug and as soon as she was completely awake they gently but quickly removed IV. A few minutes later she was sucking on a popsicle because she had a dry mouth. She had a mildly sore throat but not so much that we had a lite lunch on the way home. She had a tiny belly ache and mildly sore throat that night and was fine next day, went to school no problem. She tried to play the sore throat card for many popsicles and I gave in for 2 days then told her that was enough.

Every child is different though but for us, overall not bad at all.

Here's another offering. There is a service called Angel food ministries that offers some gluten-free boxed foods through a church service. I don't know if it's available in all states but they have them in Mass. BTW anyone can buy their products.

All new dx kids are sensitive, focus on the positive. After 1 year, 1 other kid my DD's age was recently diagnosed with Celiacs in her school. Now she KNOWS it exists outside our house.

On the really bright side , kuddo's to him for being able to read the words Gluten free at age 6.

I saw some improvement pretty good improvemnets in 2 weeks(severe stomach aches gone), but 3 months was really the true marker for US.( no more digestive issues, behaviour back to near normal )

Everyone is different sorry to say. But really, for only 2 wks, you will be questioning yourself if it was truly the diet or did you catch a lucky 2 wks.

I just made King Arthurs pizza crust mix last week. It is pretty good overall. Makes 2 really large pizza's. Cut dough in half and freeze if that is too much.

You need to roll it out fairly thin , I just patted it out and got a super thick crust . Taste was nice, as was consistency.

Rice crust IMO tends to be sweet so a more robust sauce I think is best. I just thinned a marainara sauce with plain tomato sauce.

oops , No, you can't roll it out, I should of said pat it out as thin as you can

I just made King Arthurs pizza crust mix last week. It is pretty good overall. Makes 2 really large pizza's. Cut dough in half and freeze if that is too much.

You need to roll it out fairly thin , I just patted it out and got a super thick crust . Taste was nice, as was consistency.

Rice crust IMO tends to be sweet so a more robust sauce I think is best. I just thinned a marainara sauce with plain tomato sauce.

I know this topic has to be answered already in here, but I've tried searching the board and can't come up with the right combo of words to get my answer...

What do I use in place of bread crumbs? I'm used to using saltines and Parmesan bread crumbs when I make chicken and meatloaf. What can I replace them with?

i use corn chex for the chicken, They make a great baked chicken tender kinda thing.

I have used toasted gluten-free bread for meatloaf. Also gluten-free pretzel that you process work nicely too. The pretzel is nice on chicken breasts.

You are a great mom, keep up the good work.

Try to find a Celiac support group in your area. Soo many celiacs have multiple allergens, you are not alone. Good luck.

Definitely invest in a crock pot. Invest in a big one with multiple settings or even better a heavy duty steamer/ rice cooker . my next purchase will be Wolfgang puck's

Just a couple or idea's:

Chicken taco soup goes a long way. Keep soup on thicker side for leftovers, extra's go great with tortilla chip for quick lunch or dinners.

Pork cutlets w/veggies, use extra with rice for another meal or two

Steak tips or even better cube steak in onion soup fabulous. Use extra steak on a salad for another meal

All these meats can be put in frozen so you don't need to defrost anything.

Buy a whole chicken and ask the meat dept. to cut it in half. Put chicken , potatoes and veggie with a can of broth. Again leftovers are great.

I love the idea of freezing idividual portions of rice that's great.

So, I have a few bread recipes, but need coffee cake using gluten-free bisquick. My Sunday school always has gluten filled stuff to eat. I want to make some gluten-free stuff for them to try. Looking for something with bisquick gluten-free..any ideas?

The Bisquick website has a recipe for Cinnamon struesel coffee cake using gluten-free bisquick. Are you looking for a different recipe?

I believe that was just a header BUT supposedly the nacho , salsa and cheese dip lunchable is gluten free. I would believe it is made on share equipment though.

We have never thought it worth the risk to try them.

I saw someone post that they packed Granola for the child's lunch. Can you tell me what brand of Granola you use?

Udi's is gluten-free and Trader Joe's has a gluten-free type.

Kinnikinnick has smoreables. These are smaller and sweeter than regular graham crackers but should work.

How about gluten-free soups and there are some Indian meals that are not refrigerated. Also, Annie's gluten-free mac and cheese with a dairy replacement.

There are soooooooooo many different flours used in gluten-free cooking it is tough to make a general statement. It completely depends on your taste.

White rice flour, brown rice flour , tapioca starch and potato starch are in 90% of recipes, after that it gets into particular tastes.

Cornstarch is a must , it's used for thickening sauces and in many recipes. Xanthum gum or Guar gum is necessary for all gluten-free baking.

Makes sure if you are new to gluten-free baking you have new baking soda and baking powders, you most likely contaminated your old ones. This also applies to many opened food containers in your cabinet/frig.

Pamela's baking mix is good for pancakes and muffins. It is commonly used and like. Bisquick gluten-free also makes good biscuits etc...

Corn chex is a gluten-free cereal and makes a crunchy coating on meat.

cooking from scratch gluten-free is an undertaking, you have to measure EXACTLY especially the gums and just realize you will switch up recipes based on taste many times over. There is no cookie cutter flour mix

that everyone likes.

FYI, After a year of bread, muffin and cookie misses , I have mostly gone back to box mixes from King Arthur gluten-free, Pamela's and Namaste. I have found a great book from Ann Byrne that teaches how to

doctor up gluten-free box mixes into something special. I do some homemade baking from scratch but very little.

Good luck with it, don't get discouraged.

Here's another option that's super easy google this : Easy Brazilian cheese bread

Ditto on making the brownies, I would never say no to a brownie over pound cake :

did you double the recipe or use 4 cups of Almond in replace of the original recipe ?

If you potty trainer likes fruit, why not buy a few of his favs dried fruit then cube them or cut into "sticks" and dole them out as rewards.

I get dried pineapple and papaya to add to gluten-free granola as a trail mix treat with choc chips.

or Annies bunny fruit snacks.

Most Enjoy life cookies/products are Gluten and Peanut free, also many are egg and dairy free.

They are a sweet treat and a few of their cookies come in individual packages.

Kinnikinnick has premade frozen muffins that many kids like.

Hello,

I am looking for tried and true recipes for muffin , cookies or breads using these flours:

Millet

Teff

Almond

Sorghum

Garfava

Cornmeal

Corn flour

Tapioca starch

Potato starch

white rice flour

What have you got? I am looking to avoid buying any other flours as I have a lot already. I know I may need brown rice flour as thats a base for many recipes, but that's all please.

Let me know, thanks.

We just tried the Bisquick biscuits and they are great with some jelly or I suppose flavored whipped cream cheese.( the non whipped might ull the biscuit apart.

We do bologna and cheese rollups in corn tortilla's. I heat up the tortilla ,put fillings in it and roll it up and wrap in foil.

A cup of granola with added dried fruits along with some plain or vanilla yogurt. Mix in yourself. I usually put in a protein of some kind on the side.

I get Tostito's rounds and slice up some cheese and build a pyramid alternating the two items. You could add in pepperoni slices also.

keep idea's coming

Here's a few starters

La Choy soy sauce

Bullseye BBQ sauce

Select Wishbone salad dressings say Gluten free on back (Ranch & French)

Heinz ketchup

French mustard

Use powders like garlic, ginger , onion that are pure with no Natural flavorings.

BTW discard your Pbutter and Jelly (unless they are the squeezable) they are contaminted. Same for any condiments you may have wiped on bread then put knife back into the jar.

Udi's Bread and bagels are the only ones worth trying

Vans or Natures path waffles and french toast are good

Pamela's pancake mix is good

King Arthur cookies and muffins mixes are very good.

Both Pamela's and King Arthur choc cake and brownies are good

Bisquick gluten-free mix is great for biscuits

For mainstream snacks;

Tostito's tortilla chips we get the rounds and use them with cheese , salsa , guacomole etc..

select Quaker rice cakes (check the back label for Gluten free it will say)

Nature valley has 2 granola bars that say gluten-free on front box

Smartfood popcorn

Pirates booty (says gluten-free on front package)

cereal:

Chex

Kix

Natures path 2 types

Enviro kids

I often mix the specialty brands with Chex or Kix to make it less expensive

Pasta's are a complete matter of taste we like Bionatura(Quinoa and rice) and Tinkyada(brown rice) but many people like the corn.

Annie's make a gluten-free mac and cheese that is pretty good.

good luck

I agree with trying to stay with as much natural foods as you can at first.

This is a personal observation not an advertisement.

My husband grabbed this at the library and it is pretty good. If you don't cook from scratch,(which I have yet to master) , this gluten-free book offers way to doctor up a box mix to something more than regular. It's how to turn a cake mix into mufin, cookies and better than average cakes. Decide on your favorite cake mix and give one recipe a whirl. There is anything from cut and bake cookies to Poppyseed lemon muffins to coconut layer cake. Also there are a few decadent brownie recipes. Something for everyone.

The cake mix doctor bakes gluten free book by Anne Byrn.