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love2travel

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Latest Celiac Disease News & Research:

Everything posted by love2travel

  1. love2travel
    Your doctor's response is incredibly aggravating. There is no way anyone could tell by looking at me that I have celiac. I am a little overweight (but thankfully am tall!) and do not sickly. As I live with continuous chronic pain those who know me see the pain in my eyes but I agree that there is no such thing as an "average" celiac. We all have such...
  2. love2travel
    As always, you make very good points. It IS certainly true that interest, motivation and ambition simply does not exist as much as it did when I was a young kid. Though not a dinosaur quite yet ( ) I am at middle age. Sigh... Sadly when I do experience or witness great customer service I am nearly shocked and so pleased. It used to be (and should be...
  3. love2travel
    I personally would. Sometimes with gluten-free baking cookies tend to spread a bit. So, when the dough is cold it is less prone to spreading. However, when mixing the dough, all ingredients (including the eggs) should be at room temperature for best results. I sift out all my flours that are in the freezer the night before to bring them up to temp and...
  4. love2travel
    We have an active celiac group. We are inviting a professional chef from three hours away to come and talk to any interested restaurants about celiac, working with ingredients, cross contamination and so on. For FREE. Guess what? McDonald's is not interested. We are trying. The public is always invited to our monthly meetings - they are advertised on...
  5. love2travel
    I agree. That the manager of six YEARS had no clue is telling. I think it is deplorable.
  6. love2travel
    Certainly! I almost always refrigerate cookie dough at least 24 hours for better texture and flavour. Just did it again today, actually. Made cookies yesterday morning and they are now baking.
  7. love2travel
    Yes, it does. It is very versatile, that is for sure. I believe it is underutilized!
  8. love2travel
    Two soft-boiled eggs Banana, Bluberry and Pineapple Smoothie
  9. love2travel
    I actually DID think of you while I was making it as I know you can no longer have it! The reason I made it today yet again is because my husband loves taking it to work for lunches. He loves creamy soups, especially in winter.
  10. love2travel
    Tonight I just made Vichyssoise Soup Tomorrow: Pulled Pork with my BBQ Rub and Homemade BBQ Sauce Roasted Carrot and Turnip Asiago Souffle Seared Rabe with Balsamic Syrup and Toasted Pecans Chewy Chocolate Chunk Cookies (gluten free but you would NEVER know it)
  11. love2travel
    Thankfully most fudge is naturally gluten free. I have not used Kraft marshmallow creme for ages but the following are some of my favourite fudge and candy recipes: Coconut Milk Fudge: Open Original Shared Link Wait a minute - just found this one that looks lovely and it does use marshmallow creme. I haven't made this type for years! White...
  12. love2travel
    This recipe is very basic so I tweak it to suit my tastes but it is a nice option with shredded chicken. A good foundational recipe to build on. Open Original Shared Link
  13. love2travel
    It may be too late now, but next time why not try this one? It has robust flavours from the black beans and the chipotle peppers. The canned chipotle where I shop does contain gluten so I make my own. So, double check the canned chipotles there. Open Original Shared Link
  14. love2travel
    Thanks. I just checked, did a fake order, and was told they do not ship here. Hardly surprising. If they did, the shipping costs would likely be quite high. That's ok. I will stick with Genius and my homemade bread until it does (if it does!) become available here. It did look good on the website!
  15. love2travel
    So glad it went very well for you, too. Not that it's surprising!
  16. love2travel
    I was eating a LOT of fresh fish. I also take a lot of omega-3s with fish oil and have for about eight months. Tried a new batch of 10 mg melatonin and it does absolutely nothing. Cannot even tell I take anything! Will have to stick with my Zopiclone as I need something strong. My pain at night can be excruciating so I am up walking many times almost...
  17. love2travel
    First of all, have you been on gluten for a few months already? You must be on gluten for accurate results. Secondly, definitely request that many biopsies be taken. A very low percentage of biopsies are done correctly because too few samples are taken. The most recent number I have heard is at least 8-11 biopsies. Keep in mind there is still a chance...
  18. love2travel
    Interesting - this is a common recipe that is eerily similar to amaretti cookies. I've seen it many times before so I am afraid it is not a novel idea. Some people really love amaretti. I like to use them in tiramisu as they make good ladyfingers. Having said that, it is great to see a gluten-free cookie winning!
  19. love2travel
    Rudi's is not available here, either, but I would like to try it. Perhaps some day...until then I will continue Glutino's Genius bread and my own. Not Udi's.
  20. love2travel
    I've heard a lot about this bread but it is not available here. Wonder if it is available anywhere in Canada?!
  21. love2travel
    You're right, Irish. Some of us have the space, inclination, etc. to do it. I am one of those fortunate few and for that I am so grateful. Lucky Hubby! Using the pasta attachments is really a lot of fun.
  22. love2travel
    Then we will not bother explaining the virtues of great buttery croissants. That is one thing I miss most. Sure, you can make croissants, but they definitely do not resemble the real thing. I did not have any outward symptoms when eating gluten, either. I loved gluten! My motivator to stay on the path is to remember what gluten does to my gut...
  23. love2travel
    This does make a decent bread but I do prefer it with a finishing salt on top (that's just me - I love the pure flavour of fleur de sel, not to mention the crunch. I am a texture person. ).
  24. love2travel
    Me, too. I cannot tolerate the rice-based gluten-free pasta, especially since there are so much better choices for flavour and texture. Roda, please let us know when you try making this pasta. It is almost a miracle to me as I was wondering whether I would ever find a gluten-free pasta with the true characteristics of gluten pasta. I cannot recall...
  25. love2travel
    Why not some macarons (as opposed to macaroons which are entirely different) as well? You can make tons of flavours - just google for hundreds of recipes. They are delicate, very French and naturally gluten free. Popular in bakeries. They also freeze (I would freeze without the fillings). Open Original Shared Link
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