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MrsVJW

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Everything posted by MrsVJW

  1. MrsVJW
    I love both the Garden Tomato and Creamy Tomato Imagine soups. It's at least what I remember Campell's being like. I'm currently eating some Gluten Free Cafe chicken noodle soup (woke up with the start of a cold this morning) and it's not bad (mind you, I always add my own pepper and sometimes hot sauce to most soups). I do not know how they kept the...
  2. MrsVJW
    It'll be painful... but you'll benefit from knowing about cooking all kinds of things, and not just gluten-free recipes. The Joy of Cooking is one of the best overall cookbooks out there... and it's also nice to have as a reference if you really don't know anything about food to check out how other things are made so you know what ingredients are used in...
  3. MrsVJW
    I actually just got a SUPER detailed list in response to an question to Goya on their dried beans and lentil products, and they actually list out "gluten-free", "contains wheat" and "cross-contamination" categories. Sadly, their lentils are in the cross-contamination category, but a lot of their other beans are safe. (If there was an easy way to post an...
  4. MrsVJW
    They've got a good system in place without the bun. I, for one, am happy that they maintain that if they can't do it "right" by offering a gluten-free bun - They get their bread fresh, so they may not have a freezer set-up to stash gluten-free buns to take them out when needed (and it's hard to predict how much "fresh" gluten-free product you'd go thru)...
  5. MrsVJW
    I've eaten Five Guys both during the gluten-filled days and the gluten-free days. They never had a problem changing gloves when I ask. Their setup does minimize the chances of cross-contamination - buns are heated in a different area than the meats, etc. I do usually go for as plain of a burger as possible to help cut down on cross contamination (the...
  6. MrsVJW
    I'm a huge fan of Agaist the Grain products, and their frozen pizza crust is my favorite crust. I think it is well worth the price tag - it's a bit bigger than an Udi's crust and doesn't have that "why does it still feel a bit uncooked in the middle?" feeling. I like a thin, crispy crust on my pizza, and Against the Grain gives that. I think their products...
  7. MrsVJW
    I'm just a wheat-allergy person who is gluten-intolerant, but hoestly? The thing that makes most people realize this might be something in the family health history rather than something in my own mind? "I haven't been this.... er... 'regular' in years." No one wants to bring it up to a discussion that they deal with chronic D, but as soon as there is something...
  8. MrsVJW
    It's not at all odd to carry a toothbrush and toothpaste around with you. It doesn't happen so much with teenagers, but as you get older you'll find that there are a lot of people who carry around those and brush their teeth every time after they eat. It's not a bad habit to start brushing your teeth after you eat, even if you don't think you've had gluten...
  9. MrsVJW
    I've also had a good experience at Todd English P.U.B... I had asked about their bangers and mash, and they even knew enough that oats in the sausage might not be OK (and they were more than happy to do a hot dog rather than the sausage).
  10. MrsVJW
    I'm also a convert to Cup 4 Cup flour. I don't bake a lot, but I have had so many bad experiments that went right into the trash with other pre-blended or my own flour mixes that I'm more than happy to pay for Cup 4 Cup. And what it gives you that other flour mixes do not - it's not gritty. AT ALL. There is rice flour in there, but when you're working...
  11. MrsVJW
    I actually went to the Deer Park location earlier in October. My family didn't *quite* understand why a menu with 2 pages of choices made me so happy, but they were at least happy I was happy. The "bread" there is actually just their pizza crust (Venice Bakery, I think, although I am not crazy about their products it was still nice to have my own bread...
  12. MrsVJW
    I know down in not-so-far-away Chicago, one of the problems is that a lot of the ethnic food companies sell dried lentils - all processed in the same facilities as wheat flour and whole wheat grains - and they are so cheap, the stores don't really carry other, more expesive brands.
  13. MrsVJW

    ARCHIVED Jason's Deli

    MrsVJW replied to Menic's topic in Gluten-Free Restaurants

    Glad to hear that about this location... I live in Palatine but have been iffy about trying it.
  14. MrsVJW
    I've been using a mix of 1/2 cornstarch and 1/2 rice flour for the same amount of wheat flour in recipes for sauces, etc., since I found ut I couldn't have wheat. Works great (and cheaper than a lot of the flour mixes) in small amounts.
  15. MrsVJW
    1 - It makes a huge difference when you tell your server/person taking your order that you have a wheat allergy. When people order things "no bread" or whatever, they may just assume no bread and not make the connection that they have to be a little extra careful. 2 - Check out the local health & safety ratings of the places you eat at. I'd guess...
  16. MrsVJW
    According to a GlutenfreeGirl tweet... the guy is no longer working for the restaurant. Good riddance.
  17. MrsVJW
    Don't fear Vegas if you're gluten free! We made our first trip there last November, and were even able to hit some of our faves (Pinks hot dogs - no bun or chili for me, Fatburger - no bun, the chili there is OK) and there are tons of options and the servers and staff there seem to know the basics and just ask. Most of the higher-end restaraunts will be...
  18. MrsVJW
    More thoughts on dining in Vegas... my first experience was last November, and we're headed back in April. Also, keep in mind, I only have a wheat allergy so I may not have the typical reaction to all forms of gluten, but I am *highly* sensative to wheat. It's really not that hard in Vegas. Really. Just know your food and ask questions. "Gourmet...
  19. MrsVJW
    I have yet to find a place in the area that does a gluten-free crust. However... Lou Malnati's does a gluten-free pizza that uses their deep dish sausage patty as the "crust" layer and then piles everything else on top of that - and they use dedicated pans to cook it. Prices start out the same as a sausage deep dish (I get no crust but hey - I have a safe...
  20. MrsVJW
    There are actually a lot of great options in the Chicago area. Check for local taco shops - they serve soft tacos on corn tortillas and many of them just buy their tortilla chips, so no shared cooking oil issues with chips, at least (may have to watch out for rice mixes for their rice). As long as you order smart (avoid anything fried and watch out for...
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