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kellynolan82

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Everything posted by kellynolan82

  1. kellynolan82
    The only thing that I miss (that is gluttony) is croissants and gravy (traditional gravies with roux made from wheat flour are so comforting...
  2. kellynolan82
    The sooner I know the better, as I simply do not see anything *anywhere* on the internet about this topic and I need some urgent answers... Thanks guys
  3. kellynolan82
    Does oat intolerance have something to do with the DQ8 Coeliac gene? According to the Coeliac Vaccine being developed for DQ2 patients, it applies to the three peptides (1 (in wheat), 2 (in rye) and 3 (in barley))...
  4. kellynolan82
    You really need to be extremely careful if this is the case. Driving can be extremely dangerous but I've never heard of seizures affecting those with coeliac so badly...
  5. kellynolan82
    Yes, you would most certainly get to choose the item!
  6. kellynolan82
    These posts are very heart-warming, and I take all the above comments very seriously. I had absolutely no intention to sue any business as such, I just believed exposing the fact that they were breaching a common law would gain better understanding of the strict 'gluten free' regulations that apply to all products sold in Australia (this includes food service...
  7. kellynolan82
    I'd be willing to give a bit more than $17 for a delicious pizza I think... Anyone else?
  8. kellynolan82
    It's a cast-iron wok. Everything (to the best of my knowledge, anyway ) that's been cooked in it has been gluten free, though we have someone coming over who is allergic to soy and dairy as well and we have used Tamari in it in the past. The wok seems to be really heavily coated in oil (and possibly cooking spray (which contains soy lecithin)) so I was...
  9. kellynolan82
    A friend of mine has made the following statement: I personally would have a decadent chocolate-filled croissant and I'd probably be willing to pay up to... say $150 or so for it - of course this is assuming that on this (pretend) odd occasion my immune system wouldn't take any notice of it as such (and trigger the celiac disease back into my...
  10. kellynolan82
    I have a variety of friends who are coming over in a few days time. I have a wok that I use to cook meals in. I am sometimes a bit slack cleaning this wok and I know that using soap in it is a BAD idea. I have looked up a variety of videos on YouTube on how to clean a wok but none suggest how to rid it of allergens. Any good ideas you may have would be...
  11. kellynolan82
    I refused to do it myself, as I was pretty certain I had celiac disease. I was more than willing to go on the gluten free diet so I never received a biopsy or had an endoscopy. My symptoms are mild from CC but more noticeable from croutons or gravy. Never tried a whole piece of bread though (and I would never want to now!!). Best of luck with the challenge...
  12. kellynolan82
    I feel your pain. You're certainly not alone. I would say that the best thing to do now is remain gluten free. The biopsy/endoscopy/colonoscopy really isn't necessary, in my own opinion (as long as you're prepared to adopt a 100% gluten free lifestyle from this day forward). If you do wish to go ahead, however, you will most likely need to remain...
  13. kellynolan82
    How could I find someone willing to pay me that sort of money though? Where should I go?
  14. kellynolan82
    I had a dream that I ate a cookie once that wasn't gluten free. I didn't get sick though. I prefer gluten free cookies personally, though
  15. kellynolan82
    A friend of mine has made the following statement: What do you think? Would you eat something laden with gluten so that you could earn a certain amount of money?
  16. kellynolan82
    A friend of mine has made the following statement: Any suggestions as to what she should/could do to bring awareness and have people take note. It would be great if the University could gain a better understanding of this condition. Thanks in advance.
  17. kellynolan82
    My friend's mother has FM too. It seems to be an Australian thing as both of us are based in Australia (Canberra) too!
  18. kellynolan82
    But cous cous IS wheat!!! So why would they think it doesn't cause problems for people who have problems with wheat??? I'm sorry for the person who received false information. I'd be promptly trying to correct that person and possibly requesting a refund from the practitioner.
  19. kellynolan82
    Thanks. Would you mind if I asked what the part:part:part ratio is? Any other ideas?
  20. kellynolan82
    Here is a rich chocolate cake recipe and I was wondering what combination of gluten free flours would be good for baking this sort of treat. The ingredients are below: Whilst in the process of converting this recipe, one thing I would like to retain is its texture as shown in the picture - a nice, consistent, steady and craggy (not overly smooth...
  21. kellynolan82
    A friend of mine has made this statement: I thought cous cous contained semolina (which comes from durham wheat). Did they not read the packaging correctly or something? Let me know what the story with this might be.
  22. kellynolan82
    I hear Americans often use the term 'real butter'. What does this mean? Should I avoid using butter out of spreadable pots when baking?
  23. kellynolan82
    I'd be interested in hearing from more people on their thoughts on the Betty Crocker gluten free cake mix. I'd love to try their golden one I think - I liked the texture looking at the packaging. Also if any of you had some tips on how to make it turn out best please let me know... I'm all ears
  24. kellynolan82
    I'd love some of your chocolate ones and any of your favourites if you'd be willing to share. Unfortunately I myself have limited time to devise anything overly impresive of my own at this time.
  25. kellynolan82
    The main thing is that I'd like to get the ganache nice and even on top, similar to that seen in the picture, so that it's spread completely evenly.
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