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About jenvan

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    Lynne took this picture! :)

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    Hit up our local group - Gluten Free Indianapolis!
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    Indianapolis, Indiana

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  1. Hi all! I just made another trip to NYC last week and have compiled a list of gluten-free eating options and tips for those in my local Indy group. If you would like to receive this list (in a more user friendly format - please send me an e-mail. However, I have also pasted the info below. Hope this is helpful to some of you! If you have questions, please e-mail as I don't log onto the forum very often anymore! -Jen

    Jen H

  2. Hello all! It has been a while since I've been on here! I have been very involved with my local group... We are planning the 1st ever statewide Indiana Celiac meeting! Please read the details below; we would love to have you! Contact me at jenvanhoozer@hotmail.com if you are interested. Thanks!

    You are invited to the first Indiana State Celiac Dinner, Sunday April 20th, 2008 from 1:30 PM to 3:30 PM at the Kathryn Weil Center, 415 N. 26th St., Room 400, Lafayette, IN 47904. The guest speaker is Margaret O'Grady ARNP, MSN, an Adult Nurse Practitioner in the Gastroenterology Department at Indiana University Medical Center Gastroenterology Department. She will be speaking on testing, diet compliance, and complications of celiac disease if the diet is not followed. There will be an ALL GLUTEN FREE dinner with corn, dairy, and peanut-free options. $15.00 per person. Reservations must be received by April 6th, 2008 (limit 100 reservations).

  3. Hey all! I haven't been on here in a long long time! I got very involved with our local groups and haven't had time to return here! Anyway, I wanted to send a note out in case any Indianapolis Area Celiacs were reading... We have several support groups in the Indy area, and I am hosting a gluten-free pitch-in on June 9th for any Celiacs in the area! I am hoping this will be a large event. We will be sharing, food, recipes and will have some fun events too like a free raffle for some food/kitchen themed gifts. If you are interested e-mail me and I will send you the details. (Please e-mail and not personal message as I may not get the alert.) I am hoping to get a count of people asap, so if you see this, please get with me soon! Thanks! :P

  4. Below is a post I copied from one I've made previously on my favorite cf/gluten-free products:

    My favorite gluten-free/cf "butter" alternative is Earth Balance. It comes in sticks and spread. The sticks work perfectly as a sub for regular butter in cooking/baking and taste very good. See products here: Earth Balance Buttery Sticks and Whipped Spread: http://www.earthbalance.net/ (Buy at Wild Oats, Sunflower)

    A good gluten-free/cf yogurt, Whole Soy company. Read the back of the label--it will say gluten-free/cf: http://www.wholesoyco.com/product_yogurt.html It is made from soy. I use the plain and vanilla in subs for cooking. (Wild Oats, I believe)

    I also just found this gluten-free/cf soy-based whip cream that is pretty good! It's called Soyatoo. It would be a Rediwhip substitute: <http://www.soyatoo.com/> (Wild Oats)

    Vance’s Darifree is a liquid milk substitute. I use it to make homemade "icecream." I can give you the recipes for this (I sent them on this listserv earlier) It works really well. Some people like it on their cereal, in coffee etc. It has a bit of a protein shake taste to me. http://www.vancesfoods.com/original.html (I did see it in store somewhere, but am not sure where--it might have been Georgetown Market. I order online.)

    For my main milk substitutes I use either Pacific Rice Milk (Wild Oats, Sunflower etc) or Silk Soy Milk. I mainly use the rice milk in my cereal etc. It is good--has a mild tatse. My husband has switched to it now too! Silk I use in cooking more so. http://www.silksoymilk.com/Products.aspx Their products usually have the gluten-free/casein/milk-free labeling on their packages. I use the lowfat plain and their chocolate. The chocolate milk is a great snack--tastes just like real chocolate milk. (You can buy it in a 1/2 gallon at Wild Oats/Sunflower or can get individual packages in the chip isle at Walmart).

    The only gluten-free/cf "cheese" lines I've found in stores is Soyco's Vegan line and Follow Your Heart: http://www.followyourheart.com/cheese.php. Nothing cf is going to be the same as real cheese, but some people like it. You'll just have to try and decide. It doesn't melt very well. I've bought this at Wild Oats. http://www.galaxyfoods.com/ourbrands/usa/vegan.asp

    So, there are some great subs out there. I don't have much trouble in any of my cooking/baking etc. The one issue I have is subbing for cream cheese/sour cream. I tried a dairy-free sour cream, and let's just say it was pretty bad. So, for that you may just have to go without. It can be tough at first, but is possible. I don't have much problem at all, except for an occasional recipe I come up against :)

    Tropical Source gluten-free/cf chocolate chips. They are very good, also look for their chocolate bars. See the chips here: http://www.worldpantry.com/cgi-bin/ncommer...;prrfnbr=457241 They have a rich flavor great for cooking, baking or just snacking. Definitely superior to Enjoylife's chocolate chips. (But Tropical Source chips do contain soy.) I buy them at Wild Oats or Sunflower.

    New addition: Vitasoy's cf/gluten-free Egg Nog--its quite tasty! Comes in a green carton like rice milks. http://www.nasoya.com/vitasoy/

    Also Miss Roben has some rice milk powder you can use to make subs for condensed milk. And instead of using evaporated milk in recipes, like a pumpkin pie for instance, try silk soy creamer. I used it last week and the pie came out perfect. It worked like a charm--my husband said he couldn't tell the difference.

  5. I like to make my own, but if you want bottled, Thai Kitchen has several that are gluten-free, including a pad thai sauce.

    This is our favorite at home, I usually still add more garlic/onion powder to mix too.

    Cantonese Light Sauce

    1/2 cup low-sodium chicken broth or water

    1 tablespoon dry white wine

    1 tablespoon soy sauce

    1 teaspoon sugar

    1 teaspoon toasted sesame oil

    1/2 teaspoon salt

    1 teaspoon cornstarch

    1 tablespoon olive oil

    2 tablespoons minced scallions (white parts only)

    1 1/2 tablespoons grated fresh ginger

    In a small bowl, whisk together the broth or water, wine, soy sauce, sugar, sesame oil, salt, and cornstarch, stirring constantly until the cornstarch dissolves. Heat a wok or skillet over medium-high heat. Add the olive oil and heat for 30 seconds. Add the scallions and ginger and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

  6. Hello, I am new to this although I do believe my condtion is related to celiac disease although blood tests were inconclusive and waiting on doing an endo. I have felt 100% better for the past 7 days and better everyday since being on gluten-free diet. However as I have been trying to deal with the diet and looking into places I can eat, other than home, I have noticed how many places I call are aware to this condition. Even more important was the last 2 calls I made to 2 restaurants today alone and both people at the corporate office said that in the past 2 months they have had more inquries about celiac disease and Gluten Free diet than ever in the past! I wonder why all of a sudden so many are getting it, or why its coming on so sudden like mine did.

    Any thoughts?

    PS if you are a newbie like me, this site is great, and people here are incredibly supportive (especially Michelle, THANK YOU :D )


    Its not that more people are "getting" Celiac, but that more and more existing Celiacs are finally getting diagnosed, as awareness continues to grow, via media, doctors finally understanding the disease etc. However, 90some % of Celiacs are still undiagnosed, and it takes an average of 11 Years to get a diagnosis ! :blink:

  7. That is a good point. I do like having the cereals with other cereals, pasta with pasta, breads with bread, etc. It was mainly the messy flour aisle that surprised me. The other issue is that this particular Safeway has an extremely small selection of gluten free products. We're talking one or two bags of Bob's Red Mill gluten free flour on the very tip top shelf of the flour aisle, surrounded by glutenous bags and packaging. There was one package of gluten free cereal down the entire aisle. Two, maybe three, choices of pasta. To have such a small selection spread out over an entire store makes gluten free shopping frustrating. At this location, they would serve the celiac community better to centralize the products.

    Save On Foods, OTOH, has clearly marked "natural products" down each aisle. So, in the cereal aisle, the gluten free products are placed in a special area that is combined with organic and specialty cereals. Same with all the other ailses. I think it works very well. :)


    I think many stores are still in the beginning stages of gluten-free foods--even the natural foods stores! I still find incorrect labeling at Wild Oats etc. I found a product with wheat labeled gluten-free at my store this past weekend... I think a majority of the employees don't really know what *gluten-free* is.

    I get what your saying w/places that only have a handful of products. Our Wild Oats just started a "gluten-free" isle--isle being more like a kiosk ! What I dislike is that people (esp beginners) flock there, missing a host of gluten-free products that are elsewhere. A good thing, like you've done, is to speak up about it. If there is a local Celiac group, like in my city, I'd say they can have some influence over how the stores gluten-free selection is set up.