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About jeannieknits

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  1. These are delicious, I use Better Batter gluten free flour in them and they store really well. We used to have them (non gluten-free, from the market) when my kids were younger and they loved them. I was tickled when I found this recipe and was able to alter it. :)

    Corn Toasties

    1 stick unsalted butter, melted

    1/2 c + 2 T sugar

    2 eggs

    1 t vanilla

    1 1/2 t baking powder

    3/4 c + 2 T cornmeal

    1 1/4 c all-purpose gluten free flour

    1/4 tsp xanthan gum (omit if flour blend has it)

    1/2 t salt

    1 c milk

    Preheat oven to 350 F.

    In a medium-sized bowl mix together the melted butter & sugar. Stir in the eggs and vanilla. Add the baking powder, cornmeal, flour & salt. Mix until everything is moistened. Stir in milk & mix until almost smooth (a few lumps are fine).

    Lightly grease a 10" x 15" baking sheet with 1/2" sides. Pour the batter into the baking sheet, spreading into all the corners. Tap the baking sheet on the counter 1 or 2 times to even the batter out.

    Bake for about 25 minutes. The edges should be brown & pulling away from the side of the pan & the top show be set. Allow to rest in the pan on a rack for 5 to 10 minutes. Using a sharp knife cut into individual pieces I cut it into eight 2 1/2" x 3 3/4" rectangles.

    Store the toasties wrapped in plastic wrap or in a resealable bag in the refrigerator for use over the next week. For longer storage keep them in the freezer.

    To serve toast until browning & top with butter, syrup, honey or jam.

  2. this is super easy and tasty: you could leave the cinnamon out.

    Peanut Butter Banana Oatmeal Squares

    1 1/2 cups quick cooking oats

    1/4 cup packed light brown sugar

    1 teaspoon baking powder

    1/2 teaspoon kosher salt

    1 teaspoon ground cinnamon

    1 teaspoon vanilla extract

    1/2 cup milk

    1 large egg, lightly beaten

    1 large mashed banana

    1/4 cup creamy peanut butter

    Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.

    Add in the vanilla extract, milk and egg. Mix the ingredients together.

    Then add in the mashed banana and peanut butter. Combine all of the ingredients.

    Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.

    Cut into squares and enjoy!

  3. So I can't adjust my recipes for Barmbrack and Rich Tea Biscuits to gluten-free, so I want to know if anyone here knows a good recipe (or where I can find one) for them. I COULD just buy it, but there's nothing better than homemade!

    If you have a good all purpose gluten free flour, you could try your recipes with that. I've had pretty good luck that way: I use Better Batter. In some cases you may have to adjust your liquids because gluten free flours act like a sponge, so it is a matter of experimenting. I also find that recipes with buttermilk, yogurt or cream seem to turn out best. i think the trick here is you need the flavors from the heavy fats to fool your mouth from missing the "wheat". at least, in my opinion.

    good luck~

  4. true, true, dear Love2

    "Adversity reveals true character".

    I learned that how I reacted to stress was not always beneficial.

    Eating, drinking, drugs, getting angry....throwing things off bridges, strangling that lady who cut me off in Boston traffic.

    (I served 8 years for that. Got off on a technicality) but I learned to meditate and do Tai Chi in prison. (see, bright side!)

    Just kidding everyone.

    I was never caught.


    Humor. Humor aids in stress-busting!!!

    (and Gin. Gin helps. :lol: )

    No matter how horrible a day is, I find something to laugh about. Honestly, I cried an ocean of tears for many years while I was sick and in pain and did not know why I was dying. I'm so done with that!!

    Each day is a gift, even with croutons on top.

    this made my day (you have no idea how this made my day)

    thank you.

  5. My daughter was having stomach pains, bowel issues (constantly) and severe migraines. After I was dx'd and had started the 'diet', and I was commenting on how much better I was feeling I started encouraging her to give it a try. (she had been tested for celiacs, her endo showed some villi were "flattened" but he would not give a dx of celiac at the time) She was so reluctant to try the gluten-free diet and "eat like YOU?" (teenager, lol) but, after a few months she agreed to try it for a month. after a week she was feeling so much better, she swore she'd never go back, and she hasn't! I'm telling you, once you get a little time of feeling great under your belt, you are no longer tempted.

    As far as the baked goods go, I too was a huge cake/cookie/pie person (I'm a baker) and at the time of my dx, was managing a bakery/restaurant! It's been a rocky road, but I have learned a ton about the art of gluten free baking and (am still learning...) but am confident enough in my skills to bring desserts to family functions that everyone eats, and no one knows the difference.

    So, it's not a death sentence by any means. It's merely a bump in the road.

    The internet is chock full of resources, recipes, flours that aren't gritty, tips and tricks. Pretty soon it'll become second nature.

    Good luck~

  6. UPDATE:

    so I had my appointment with the new gastro doc, and it was, I guess uneventful.

    She seems mystified about what is causing the pain, as I am. I am going for an ultrasound of my gallbladder/liver this week and then an endoscopy in June, although that would be to really just check for an ulcer or stomach damage as she didn't expect to see any celiac evidence as I've been gluten free for so long.

    As I suspected, I've lost weight (5 lbs.) which was not good news, and she didn't really have any suggestions/medications/ideas until we see what's going on after the tests.

    so, we'll see.....

  7. Some of us react to the very small amount of gluten in processed gluten-free foods. You may fall into that group..or you may have another food intolerance?

    It's really frustrating to give up foods and think you're adhering to the diet, and still not feel good!

    May I suggest you keep a log of what you eat (including brands) and note any symptoms you have? Many food reactions are delayed, so if there's another food in question the log will help figure it out.

    I recently started keeping a food journal, so hopefully that will help, although it even feels like water starts a chain reaction of pain. I was wondering about the "delayed reaction" thing, because sometimes it feels like if I've eaten something, I have the bowel issue 2 or 3 days later. Almost like I can 'trace' it's path, if you know what I mean.

    I'm also trying to follow the FODMAP diet...which is prescribed for IBS. if you google it you can see that it limits certain sugars, etc. hoping that will help.


  8. Hope the doctor can give you answers. I was diagnosed myself with celiac two months ago and I am still having symptoms despite being gluten free. Next I tried eliminating lactose, still having issues. Now I am eliminating soy, caesin and eating only naturally gluten free foods. So I am hoping this works. Hang in there, hopefully soon you will have answers.

    thank you, and good luck to you as well.

  9. it's hard to tell how much cake batter this is going to make, etc...and therefore what pan size you would use, which would effect the baking time. Does it make 12 or 24 cupcakes? usually a 24 cupcake recipe will yield 2 8"-9" layers. those I would bake for 25-30 min. at 350. but I would also be "toothpick" checking at the 25 min mark. The worst thing to do to gluten-free cakes is over bake. They will also continue to bake a wee bit in the pan after you take them out.

    I have a really delicious, fail proof chocolate cake recipe that only uses 2 rice flours if you'd like the recipe.

    good luck!


    My daughter turns 10 Friday, and she wants these gluten-free cupcakes in a recipe book for her class birthday party. That is no problem, but for a birthday cake later that night, she also asked if I could do the cherry recipe. I am not an improv baker, and as expensive as the flours are I don't want to mess up! So what do you think - would this cupcake recipe work for a cake too?

    Flour Blend (and if you don't have this- it is SO good for any flour substitute):

    1 C. white or brown rice flour

    1 C. sorghum flour

    1 C tapioca flour

    1 C cornstarch

    1 C almond or coconut flour


    1 jar cherries

    1 C sugar

    2 eggs

    1-1/4 tsp baking powder

    1/2 tsp salt

    1/2 tsp xanthan gum

    1/2 C vegtable oil

    1/2 cup soymilk (or other milk)

    1 tsp vanilla

    mix bake 20 min at 350 degrees

    What do you think? Would I use this for a cake recipe too? I wonder what temperature I'd cook it at for how long - 350 for 25 is what another cake recipe says - but that is for chocolate.

    And this is from "Recipes for Gluten Free Kids" that a friend got us from Sams. I LOVE this cookbook.

    Thank you!

    I LOVE this site!

  10. I haven't posted in a while, but it seems as though I'm right back where I started. I've been strictly following the gluten-free diet since Summer 2010, with only a few cross contaminations, and the occasional (maybe twice?) purposeful "cheat". Yet I can't seem to eat anything that doesn't feel like I've just swallowed a bag of rocks as they make their way through my digestive tract. I'm only able to tolerate two or three forkfuls of food and then the pain is just too much. Then I'm either constipated for 4-5 days, followed by 3-4 days of diarrhea. Slowly dropping weight, hating food again and wanting to sleep all the time. I can't for the life of me figure out what is doing it.

    I'm 99% dairy free, I only drink one cup of caffeine a day, I've eliminated alcohol (but was only drinking 1-2 times a week, and not a lot). I don't do soy. I'm banging my head against the wall.

    My original GI doc was the one who "caught" the hemochromatosis (iron overload) dx and then pretty much washed his hands of me, saying that once I was de-ironed (which I'm nearly) I will return to normal....that is that my GI tract will miraculously be healed. Yeah right. So I am heading to a new gastroenterologist in a few weeks and I'm sure she'll order up a bunch of tests, hopefully with an answer at the end of all of it.

    Any opinions would be fantastic.


  11. just a quick thought, I know you mentioned your iron levels were low, but have they checked you for hemochromatosis? that would mean you are actually storing iron, but the symptoms include fatigue, among other various things that can seem like chronic fatigue. I was diagnosed to the surprise of everyone (including my gastro) almost 2 years ago, and still struggle with symptoms. joint pain, hair loss, gut issues, tired all the time....etc. it's a genetic disorder and it's actually quite common.

    just a thought. good luck. it's no fun, I can relate :)

  12. Anyone tried this? I've printed it out and will try it. Was searching for a non-chocolate dessert. Hope it turns out.


    I made this using all rice flour (I have a severe taste aversion to buckwheat) and it is fantastic! the recipe made 2 loaves, and I only used the lemon glaze on one....the other loaf turned out like a "regular" banana bread and even fooled my son, who had multiple slices with nutella on it.

    I did think it was a wee bit "buttery" and would cut down on the butter next time I make it. (It was a little too oily tasting...too rich)

  13. Interestingly I had been a long time migraine sufferer, and since going gluten free only had one in the past 8+ months. This past week I accidentally glutened myself, and bam--migraine on Saturday. It was a mild one, but got the aura and everything.

    There definitely seems to be a connection.

    ps: I'm trying to convince my 18yo daughter to go gluten-free--as she suffers horrible headaches and monthly migraines. She's not "ready" for the lifestyle change!

    Good luck with your gal. :)

  14. Ahhhh. I have two herniated discs, and was just diagnosed with fibromyalgia myself. I haven't tried any medications yet as I'm waiting to see my doc later this week. I can sympathize though, with the exhaustion and lying around. It's all I do.

    I'm also wondering if I'm having a flare up because anything I eat seems to give me nasty belly cramps, almost like I've been glutened, but I haven't.

    Good luck with the specialist!

  15. I know EXACTLY how you feel and must confess, after two weeks of feeling the same way, everything going right through me, and months of being diligent and still feeling crappy, I just went to my favorite restaurant this morning and had the pancakes that I gave up 8 months ago. I know it was a HUGE mistake and stupid, stupid, stupid, but I'm so over this as well. (and it was ten minutes of eating blissssssss)

    HOWEVER. I'm pretty sure this is not the right choice. ;)

    and I'll be paying for it for a week.

    I have to say, hang in there. I found that I was only able to stomach baby food bananas. Yes, weird, but that was it for about a month. the Gerber bananas for infants. And water. then I gradually added some rice; just plain.

    This diet is super frustrating....and the hunger is almost torture sometimes. because even though you're so hungry you're afraid to eat. and that's the worst part--the fear that any thing you eat is going to back fire. food is no longer your friend. and it is so hard to "get over" that.

    I understand. and your story was similar to what I went through, I feel for you.

    hang in there.

  16. After searching the forums and not finding anything, I was wondering what you guys think is the best tasting ap flour mix? Like, when I make pancakes I don't want them to taste bitter like brown rice flour, I want them to taste like pancakes. lol or in baking cookies and stuff like that, what brand works the best universally?

    I just made a cake from the Land O'lakes website and they had a gluten-free flour recipe there...I can't link right now, but the cake was amazing. It was a mix of white rice flour, potato starch and tapioca flour. Perfect. ;)

    Search "gluten free marble snack cake" and the site should come up.


  17. Hi, I had (have) the same issue.

    I would highly recommend trying to find a protein drink that you can have every morning and maybe again in the afternoon as a calorie supplement. This has been the only way I've been able to maintain my weight.

    I get an organic supplement shipped to me by the case from Amazon monthly (I subscribed to shipments so I don't forget!) and I drink one right when I get up, and then another when I'm feeling like an afternoon snack.

    These are the drinks I use:


    (I'm not a rep, I swear...these have just been a life saver)

    I sympathise--gaining with this diet is super difficult!

    good luck.

  18. For years, I have been having skin pain/sensitivity on my hands and arms. It comes and goes, usually only on one arm at a time. You can't see anything, no rash or anything. It doesn't itch. Someone suggested it's my joints and not my skin, and I guess it seems weird that I can't really pinpoint where it actually hurts, if it's my skin or joints. I remember getting it as a kid whenever I had a fever. Now it just comes and goes all the time whether I'm sick or not. I'm wondering now if it's celiac-related. Does anyone know what I'm talking about?

    so funny you mention this because my daughter was just complaining about this last week--she tested neg for celiac,(even had the endoscopy) but I swear she has it. her entire forearm was, in her words "super sensitive", like the "skin was full of nerves" . it went away after about three hours, but she says it's happened before. she's almost 19, has reactions to dairy, gets horrible migraines, always has headaches, has an upset belly most the time, always has had (in my opinion) "weird" poops....but I've been telling her to TRY and go gluten free for a month and she just wont :( stubborn kid.

    so, I wonder if this is a symptom as well. I remember having this happen to me. it is very odd.

  19. Hi,

    Great responses here and definitely the first place to start - cereal, soy & smoothie. I did want to add that I noticed a lot of gluten-free bread in your diet. I personally find that I react differently to different gluten-free bread. Some of them have a lot of gums & starches & seem to aggravate my digestion & elimination. Generally, I find that the less bread I eat, the better. I even have to watch the rice intake for that reason.

    Hope that's not your issue, but I thought I should toss that in for consideration if you find that eliminating the CapnCrunch, soy & smoothie doesn't do it.

    Hang in there,


    Yeah, I'm thinking that I really need to break up with the love in my life, Udi's....and see if that helps. (SADFACE) I've been thinking that for a while (the previous "poop" thread)....but, I'm really going to give it a go now.

  20. It very well could be from previous days glutening. Everyone is different but for me, my symptoms last at least three days. If you got a double whammy between the smootie cc and cereal then it may just last an extra day for you. Drink lots of water to stay hydrated and flush out your system. Keep eating things you know from past experience are safe for a few days--nothing new. Bland foods are best. A bowl of plain rice. I eat plain rice cakes with peanut butter when my stomach is upset. Banannas are good too if you can have fruit. If you think the bread is a problem drop it for a week (once your symptoms have passed) and then retest with nothing but a piece of bread and something you already know you don't react to. A few people here have trouble with the conditioners used in Udi's bread. It doesn't have anything to do with gluten they just can't eat the bread without having stomach issues. So you could be one of these unlucky few, but the cereal and smoothie are more likely culprits, imo.

    That sounds like a good plan. Thanks so much!