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Tina B

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  1. HA HA, I'm a nurse also and work in a large cardiology practice. I just started here in August and the first thing the staff said is you'll have to buy bigger scrubs because the drug reps are always bringing food. 8 months later of course I haven't gained a pound and am happy about it. I can't eat the crap they bring and don't care. I look at he staff, 90% are overweight and they sit stuffing their faces with their stomachs sitting on their thighs. 3 are already on HTN meds and they are under 50. I am certainly the lucky one here. :-)

  2. I just wash everything well or put it in the dishwasher and have never had a problem. Been doing this for 20 years. If you are concerned about baking sheets just use Reynolds Release. It is a non stick aluminum foil. I don't do 2 blenders, food processors or mixers. I just put everything in the dishwasher. You can drive yourself crazy over this or take a common sense practical approach.

  3. I'm not a baker, but I would love to make this cake (the Flourless Chocolate Cake first mentioned in this thread) to carry with me and have at my son's wedding, and also at the Rehearsal dinner. Do you think that this cake would freeze well? Thanks.

    Here is an even fancier one Ive been making for passover every year. It is a huge hit and freezes well. Once chilled I place wax paper over the top. Place the cake on a cakeboard with doily, wrap in foil and place in a 2 gallon ziploc bag. I make it every year, freeze it and then cart it 200 miles to the inlaws in a cooler and it is always a hit. To dress it up even more, melt some white chocolate and drizzle over the top. The white against the very dark chocolate is a beautiful presentation.

    Flourless Chocolate Cake

    from the William Sonoma guide to Good cooking

    10 oz. bittersweet chocolate, chopped

    3/4 cup butter cut into pieces

    2 tsp. vanilla extract

    5 eggs, at room temperature

    1 cup sugar

    Position a rack in the middle of the oven and preheat to 3500F. Butter a 9

  4. It's been a long time since I've posted,:(. Please forgive me for that. Alot has been happening.

    I'm in desperate need of some answers....(I should know the answer to)....but I don't. There are alot of very wise

    people on here, would you PLEASE HELP ME???? :o

    Some of my questions may be dumb, but I've got to ask


    Thank you in advance for helping me.

    1. Do all Frito-Lay Doritos contain Gluten?

    2. Do Kellogg's Rice Krispies and their treats have Gluten?

    3. Who makes the BEST Gluten-Free BREAD? BAGELS?

    4. Where can I order Gluten-free entree's (if anywhere) for

    less than $6.00 an entree.

    **I live alone, my grocery budget is small, would rather buy

    true Gluten-free entree's than try to cook n freeze them.***

    Stores in my area carry 3-4 varieties, and prices are $6-$8 per entree.

    Is there a brand called Pamela's? All I've seen is Amy's.

    It would mean SO MUCH I'm trying with all my might to keep

    gluten FREE. All of you are so much wiser at this than I am. Please help me. I will be forever thankful.

    Also, pizza. In our stores a gluten-free pizza, small one....$12? Is that

    even reasonable?

    Thanks so much. :)

    ***One more question: I posted on my profile; all my diagnosis', etc. However, it doesn't show up on my postings, etc.

    I see it on other members posts. Have I done in incorrectly?

    There are several brands of gluten free pre made pizza crusts. Much better to just buy your own sauce, cheese, veggies, pepperoni etc and make your own.

    Best pasta in m opinion is Bionature. Even my husband eats it. Kettle Cuisine makes excellent frozen soups in single servings. http://www.kettlecuisine.com/Our-Soup.aspx Great for lunch. Udi's bread and bagels best ever.

  5. Thanks! I've been making those Magic Cookie Bars since the 1960's. I gave my DIL my box of graham cracker crumbs when I was first diagnosed. I should surprise her with some of these...I'm sure it will be a surprise, too!

    Any gluten free cereal works and crushes nicely in a food processor. I have also thrown in gluten free gingersnaps for a crust for a pumpkin cheesecake and the natures path gluten free honey cornflakes.

  6. About yellow cake mixes.

    I have a Pumpkin Gooey Butter Cake recipe from Thanksgiving (which I haven't made) that uses 1 box yellow cake mix, 1 egg, and 1/2 cup melted butter, mixed well, and patted into the bottom of a prepared 9x13 baking pan, This would be the "crust" I suppose.

    Not a gluten-free recipe, but I'm thinking it could be adapted to gluten-free by simply using the Betty Crocker yellow cake mix. Kind of expensive "crust", but most gluten-free products are. I'm also wondering if one could use this for Cheesecakes, pies, etc.?

    best regards, lm

    Oh btw, the "top" of that recipe is eggs, butter, powdered sugar, vanilla, cream cheese, and pumpkin pie filling.

    I just crush chex cereal with pecans a a bit of butter in the food processor. Makes a great cheesecake crust.

  7. I was recently diagnosed with Celiac. I wasn't having the usual symptoms (no stomach issues) but it was really tough on my blood sugars (Type I diabetic).

    I am doing well but confused about one area . . . Oats. Are they safe or aren't they? Obviously gluten-free oats are fine, but what about main stream oats?

    For example, Nature Valley granola bars ingredients are: whole grain oats, sugar, canola oil, yellow corn flour, honey, soy flour, brown sugar syrup, salt, soy lecithin, baking soda and natural flavors.

    None of those ingredients seem to be an issue - other than maybe the oats.

    I also love cereal and found the only "potential" bad ingredient in Cap'n Crunch cereal to be "oat flour".

    I was told this is the best resource for questions like this. So I am asking you, the experts . . .

    Thanks in advance for any information you can provide.

    I've eaten the granola bars for years with no problem. I was diagnosed a long time ago when there was no special "gluten free" labels and there is nothing in them that contains gluten.

  8. Hey just wanted to know if any celiacs out there have ever gotten this bone scan test and what happened if you did have osteoporosis?? how do they treat it??

    normally it is done at age 50 but my gyn ordered mine at age 45 because of the celiac. The initial showed osteopenia which is the beginnings of osteoporosis. The follow up 2 years later showed no change which is good. I had added weight bearing exercise (treadmill, eliptical) and weight training as well as calcium with magnesium. The reason for doing it earlier was to see if I would need something like Fosamax or Boniva earlier than expected.

  9. Is Worcestershire sauce gluten free? If so, my simple recipe might work: brown one pound ground beef and drain fat. Add 1/3 c ketchup, 1 tsp Worcestershire sauce, 8 oz frozen mixed veggies (I use the carrots, peas, and corn combo). Spoon into baking dish. Top with mashed potatoes mixed with 1/4 c shredded Cheddar. Bake at 400 for 10 minutes until heated through.

    Lea and Perrins is http://www.leaperrins.com/products/the-original-worcestershire-sauce.aspx

  10. I've been doing this for over 20 years so eating out is not a big deal for me. I can always find some choices on almost any menu. For the newbies: I recently ate at Joes American Bar and Grille, at Providence Place in Providence, RI. Excellent gluten-free pizza. They will also do gluten-free pasta and the manager has always come over to speak to me when she finds someone has ordered gluten free in case there are other questions. She knew which other items were also gluten free.

    Not used to seeing this. People were not as knowledgeable 20 years ago. I just had to learn to recognize what might have gluten in it. Even went to Europe several times and my only requirement was a menu in english.


  11. Alright you talented people. I have my DS College Graduation Party next weekend. I am having an open house. I need food to feed these people and for my sake and my DS I want them to be gluten-free (we are, the rest are not) Any idea's would be great. Please include recipes, unless they are simple (I can handle the cheese and crackers LOL) :lol:

    Scallops with bacon.

    This is awesome with corn chips. Buffalo chicken dip. I use cooked shredded chicken instead of the canned.


    Chips and salsa, guacamole

  12. I am going to be trying out a new chili recipe and am wondering what would be the best type of flour to use in my chili seasoning. I was thinking about Bob's Red Mill as it is more of a bean flour and I have had success in using it with gumbo's.

    Anyway, just wanted to get your ideas :)

    Thanks in advance!!!!

    White corn flour of course. The chili mixes use Masa flour which is a corn flour. Easily found in any grocery store in the international food aisle. also cheap.

  13. My daughter was diagnosed with celiac in August. We caught it super early (we watched the numbers increase over the course of 2 years) so at her 3 month follow-up, all her numbers were back in the normal range. However, her anemia has not improved at all.

    Her hgb was 10.1 in July, so she started taking Bifera (recommended by the gastro). At her follow-up her hgb was still 10.1. Her iron-binding capacity was 507 (range of ? - 400). I believe it was her ferritin that was 16 (range 50-170). All those other MCV, MCHC, etc. were all abnormal too. The primary care doctor said to eat red meat and she should be fine. We do eat red meat, not every day but we do eat it. I don't understand why her numbers won't come up. I'm wondering if there's a better iron supplement to use. From what I've read, heme iron is better absorbed by the body and many supplements contain non-heme (plant-based) iron. What do you use?


    vitamin C improves iron absorption. My doc had me take it with OJ way back 20 years ago when i was diagnosed.