Mizzo

I have not found anything commercially sold *sigh*. But, a friend of mine is indian and she makes fried onions with besan flour (chickpea) as a snack. I will ask her how she makes it but in the mean time you can prob google a recipe if you want to try it.

  On 11/7/2011 at 2:59 AM, domesticactivist said:

We reaseasoned our cast iron and kept our stainless steel, glass, and glazed items. We got rid of stoneware, nonstick, cutting boards, serrated knives, anything wood, an plastic containers that held grains. We got rid of small appliances with air intake or regulary used with gluten as well. I have a post on the blog linked from my profile about going 100% gluten free that may help.

Ditto here. I did get rid of everything at once but replaced it over time to reduce the monetary impact.

To avoid a lot off cc I would mention:

always cooking in aluminum foil and having her eat first whenever possible

You can throw in a jar of pb and jelly in suitcase and a frozen loaf of bread just to be sure. If you can manage it a box of cereal for munching on also.

My daughter has a mess kit from girl scouts and I sent to my sisters with her when she spent the night and she loved it.

If I told you I also gave my DD Hershey kisses and she got sick, I bet you would tell me it wasn't my fault that it's a learning experience and I shouldn't be so hard on myself that we all make mistakes and you would comfort me. Truth is WE are harder on OURSELVES than anyone else could ever possibly be. So if you can forgive me you MUST forgive yourself.

  On 10/21/2011 at 8:44 PM, MerrillC1977 said:

I let mine rise until it's about an inch ABOVE the top of the pan. Maybe try that? I am not sure why your results are not good. Maybe, as I mentioned above, it's an issue of altitude.

I am in Mass. also so altitude isn't it. I let it rise to just below the pan line as I thought it would cook higher so maybe letting it rise more is it.

I have made this recipe 3 times now. All three times the bread taste great, the texture is good but the bread has never baked as high as your picture. It will rise in the pan to 1/2 below top of pan then I bake at 375 for 50-55

minutes. When it bakes it does not rise at all then It seems to settle but not sink as it cools, therefore making it heavier than yours. I did sub 1/8 cup flax meal for the flour mix to give it some fiber/protein. Can this be making it not

bake as high? I am using a standard Teflon bread pan and the oil I use is vegetable. Any idea's everyone? Should I let it rise more ? use Guar gum instead of Xanthum gum? I really want to keep the flax meal in it but am not sure

how to make it taller.

I love this bread and we make small sandwiches, french toast etc. with it so I will keep making it but baking/experimenting is time and money if anyone knows why this is happening let me know and I will adjust the recipe .

Thnaks all, and thanks for the recipe.

Depending on the recipe maybe you can sub rice krispie , chex or whole o's gluten-free cereals. I knwo they are not flake-like but I don't think there are too many subs for oats.

We too have been dreading the sleepover since going gluten free. We have had only the 1 party sleepover so far and that went well. The mom called me from the grocery store and asked me for shopping directions (I love this lady for that) Ordered gluten-free pizza , drinks etc.. They had popcorn and chips with fruit rollup at movie time. I provided gluten-free donuts for breakfast and all was good. FYI this all occurred during hurricane Irene Sat pm-Sun am. We got the worst of it Sun pm so it was fine.

This one went fabulous I expect not the same for future ones. But I learned communication is key. I gave a list of options for snacks (kept the list mainstream brands) The mom was thrilled she could get the party snacks at a local grocers. Pizza for dinner. A muffin or donut for breakfast and thats it.

Keep donuts or muffins in freezer for this reason. (as I type this I realize I am out of stock and must replenish ASAP) Create a list of safe snacks include popcorn brands as most people do microwave popcorn these days.

Offer a snack tray of veggies dip and fruit if you feel bad about the heavy junk food night.

Boys will walk into a house with a box of chex cereal and a gallon of Oj under their arm and be fine, girls would like things a little more normal (like everyone else). A few times and you'll figure it out.

I was worried sick and it turned out fine. I got 1 call about Doritos safety but otherwise all was pretty good. practice makes perfect

  On 10/15/2011 at 10:07 PM, BeFree said:

Mizzo...my favorite bread was Orowheat Country Potato Bread. Very light and crunchy toasted, slightly sweet, kind of half way between wheat and white in terms of texture. I got some Udi's at the health food store today, I'll give that a try tomorrow morning.

Look at this thread:

Perfect Gluten-Free White/sandwich Bread (at least I think so)

Her recipe is great. This is a really good recipe, practically idiot proof ( at least for me it is, hahaha )

You could tweek the recipe a little, maybe try replacing a little flour with mashed potatoes or potato flakes if they are gluten-free to get that taste you like. IMO Udi's is the closet to non gluten-free bread but it is small loaves.

That is a good question!! Before anyone can answer that here is a question for you;

What was your favorite brand of brand?

I ask because there are literally a gazillion gluten-free bread recipes out there ranging from Sorghum , Teff, Buckwheat, Almond flour, Sweet potato flour , or plain rice flour etc.....

So to narrow those replies ( you will get a LOT) let us know what are your texture and taste likes? Do you like a hearty seedy bread, a white wonder bread or a simple wheat type?

A few things I looked out for my first gluten-free thanksgiving.

Make sure the bouillon in the pan juices ( if you add it) is gluten-free , If they make gravy use corn starch for thickening (make sure the pack of corn starch is new or cc free

Make sure the butter for the potatoes is from a fresh pack unused or it could have cc on it , same for fresh veggies .

The strainer/s for the potaotes/veggies should be very carefully cleaned beforehand or bring yours to be safe

Make sure their gluten stuffing is safely away from the bird and covered while waiting for everything to be ready, same for gluten biscuits . you could do cornbread instead of biscuits?

Make sure there is an ample supply of serving spoons/forks so as not to use the same utensil for different dishes

Progresso makes a gluten-free cream of mushroom soup for green bean casserole minus the fried onions

For those of you who can only order this because it's not available in stores near you, Amazon has it on sale.

I will not link the site because sometimes they don't work, happy shopping.

Update:

Six flags New England offers 2 gluten free foods :dippity dots and soft serve ice cream , lol

i was told no problem bringing food into park for Celiacs as they have no alternative food options.

The family is very much aware of the issue's and even caught a mistake I made this past summer, SO I know she won't be getting anything unsafe. Just stinks she is only one bringing her own food for dinner, all 6 of the others will be eating there.

Oh well the rides should make it worth it.

My DD's tastes changed alot over the first 6months gluten-free, mostly she liked less foods and 18 months later she still doesn't like those fruits etc.. I thinks it normal.

You can eat the same things so long as it's a fairly balanced day/week nutritionally. IT's a good time to try new things, fruits, veggies dressings, marinades etc.. promise yourself to try at least 2-3 new things a week and see what happens.

Also, I'm sure you know there are food alternatives to help with the extra iron.

good luck

Hello all,

My DD is going to six flags tomorrow and I plan on packing her lunch and dinner but am wondering if there are any food or snack options . Springfield Ma. six flags

ANyone have any actual experience at this Six flags?

She is going with another family so I cannot check out the options myself and I have not had luck getting thru via phone to informative people there.

  On 10/9/2011 at 12:18 AM, pricklypear1971 said:

Ok, this is a bit odd....but I'm finding I'm not eating because what used to taste good doesn't now, and I'm tired of making things that I don't like.

It's like I have a new palate...and someone forgot to give me the instruction manual.

And I'm sick and tired of eating just to take vitamins. And I think some of them (like iron) make me nauseated...and I lose my appetite even more.

Did you recently go gluten free? I found my DD's palate changed when she went gluten-free . Also, Iron can absolutley make you nauseous it did to me. In addition regular multi vitamins make me sick I had to switch brands multiple times to find one I could take.

  On 10/4/2011 at 2:18 AM, pricklypear1971 said:

I found gluten-free Graham cracker crumbs, haven't used them yet. Before I found them I was thinking of using a lemon or shortbread gluten-free cookie for a crumb crust.

I also found gluten-free ladyfingers and plan on tryingan Italian style cheesecake this week.

FYI on the gluten-free Smoreables (graham-like crackers) firstly they are 1/3 the size so you may need 2+ boxes and secondly they are much much sweeter than wheat grahams. Test one first. Lemon might contrast the sweet better.

I have tried and liked quite a few recipes on this website.

www.Elanaspantry.com

there are a few dairy /nut free options.

good luck

  On 10/3/2011 at 4:01 PM, cougie23 said:

King Aurther flour? Just for reference sake...so we all don't get our hopes up here...what country are you in? is this a UK thing or can we find this in the US...East coaost...West coast...AUS. ???Where did you get this? The bread looks GREAT!!!!

here in Mass. I get it at Stop and shop, Market Basket/Demoulas, and Daves in RI

  On 9/28/2011 at 1:06 AM, maximoo said:

Well I spoke to the cafeteria mngr @ my DD middle school & she told me "If I were you I'd send her lunch everyday" . They do offer salad bar which DD wouldn't touch with a 10 ft pole. Btw my kids qualify for free lunch.So its a shame she can't eat the school lunch but her health is 1st so I send lunch with her. The mngr read me the ingredients for Taco meat & it seemed OK & with rice my DD could manage it whenever they offer it. But DD is a difficult child when it comes to food, so I've been rotating like 3 different meals in her thermos. And just today I discovered another thread about Mac & cheese. Well the powered cheese mix in Kraft mac & cheese is gluten-free All I had to do is use it on gluten-free noodles. Well I bought DeBoles rice spirals (was on sale $1.50--50% off!) and used the cheese mix and its a HIT!

Somebody said Ians nuggets were yucky--well DD likes them but they are expensive. She liked Bell& Evans too but prefers Ians. It's an individual thing just like anything else.

OP: Do not hold your breath waiting for school to choose Udi's or other gluten-free companies to become a vendor. Your kid will be married with grdkids b4 that will ever happen. They do have a strict budget. The salad bar is the only gluten-free food your kid will get and you still have to watch out for cc.

Maybe you can get permission from the school for your kid to microwave lunch on an as needed basis but you will probably need at least a Dr's. note.

It's not about eating a warmed hot lunch it'a about ordering a lunch like the OTHER KIDS. My DD would like the option once or twice a week.

We can heat up lunches now but an Aide has to do it in the teachers lounge ( no Microwaves allowed in cafe) and it takes half her lunch time to get it done.

The prices are within a dollar of each other so really it's not money. there are only 4 kids in the school with Celiacs 2 order the pizza and chkn nuggets weekly and my dd and 1 other orders nothing. So very little is spent on gluten-free food.

I think i will have a sit down with the director and principal if necessary and investigate my plan 504 option .

  On 9/27/2011 at 7:31 PM, StephanieL said:

Do you have a 504 plan in place? If so, they are REQUIRED to get gluten-free foods in for your child. There is a woman (I have the name somewhere just not sure off hand) who speaks on this exact thing around the country and works to lobby for these things in DC.

I have not filed for anything and don't know where to start. Can you head me in the right direction?

Thanks.

YEs I know all about the MAJOR CC problems in school cafeteria's . I am trying to talk them into a privately bought Gluten free only griddle for cooking the food on etc... etc...

We have been brown bagging it since the day of diagnosis except for a few trials that didn't work so well. I am trying to work with them on education and understanding but hit a wall with brands.

Right now they only carry Ian's (Super yuck) chicken nuggets and a pizza crust I cannot remember the name of (not Udis) .

  On 9/26/2011 at 1:20 PM, Simona19 said:

I just went on A... and the King's Arthur multi purpose flour is there for $9.99 per box.

keep watching A... If that is your only option as they have sales every month or so on gluten-free foods for about 25% off.

  On 9/25/2011 at 5:38 PM, Simona19 said:

I just put my bread into a pan and now I'm waiting for it to rise. The dough is sticky.

I used only two cups of King's Arthur flour and another 1/2 cup I made myself - 2 Tbsp. of white rice flour, 2 Tbsp. of brown rice flour, 2 Tbsp. of potato starch and 2 Tbsp. of Tapioca starch. All these ingredients were in King's Arthur flour mix and I added equal parts from all of them.

This bread looks to me like the Udi's bread. It's very expensive -for me. I can buy the Udi's bread fresh for $4.99. It's small, but fresh and pretty cheep. I bought just King's Arthur flour for $10.69 and I can even make two loafs from it. If I will count all additional ingredients, then this bread will cost much more.

I hope that I will make the perfect loaf like you have in your picture. We will see. I need another half hour until it will be ready for an oven.

$10.69 is ridiculous!!!! That's insane I wouldn't buy it either . I would definitely buy fresh and already made for $4.99 instead.

Maybe you can shop around, I can buy KA fLour at a store 10 miles from me for $4.99 so it's worth it to me but not you.

BTW are you in Colorado, they seem to have all the bakeries with fresh Udi's

  On 9/23/2011 at 2:45 PM, MerrillC1977 said:

Ooh, I am excited to try it with some coconut flour now. Thanks for the tip!!!

The Bob's Red Mill page re: coconut flour says: "You can replace up to 20% of the flour called for in a recipe with Coconut Flour, adding an equivalent amount of additional liquid to the recipe."

Did you add any extra liquid to the recipe?

I didn't add extra liquid only because it was 1/4 cup , actually it was a little less than that because I addded a tbs of flax meal to make it 1/4 c. It seemed fine without more liquid.