Jump to content

Junior Chef

Advanced Members
 View Profile  See their activity

  • Posts

    22

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by Junior Chef

  1. Junior Chef
    We were at Aldi yesterday and noticed something new in the freezer section. They (or at least my store) are now carrying SimplyNature Gluten Free Pancakes. Needless to say, I was VERY excited about seeing these, since I'd never seen anything like this at Aldi before. A box has 12 silver dollar size pancakes, and I think they were about $2.89. So, we got some...
  2. Junior Chef
    I make smoothies from greek yogurt, frozen berries, bananas, honey, orange juice, and flaxseed. Yum! Even my teenage brother (at the VERY picky stage) will eat them.
  3. Junior Chef
    I just tried Goodbye Gluten bread today--it's *amazing*. We'd used Udi's until now, but this is better (in my opinion). It's very moist and squishy. I could even roll the bread into little balls like glutenous bread. My dad tried the multigrain tonight (with homemade chili) and I think he ate six pieces. I ate four pieces of the multigrain and two of the...
  4. Junior Chef
    That's aggravating. I always use it in all of my baked goods. Never had a reaction, and I thought it was safe since it's labeled gluten free. Now I'm not sure what to do--it's the cheapest cornstarch we've found, and since I don't react to it... I guess it all comes back to what's safe for each individual.
  5. Junior Chef
    Today we had a salad with romaine, red cabbage, chopped carrots, sliced onion, and mandarin oranges. I put an Asian ginger dressing on it... SO good! We'll definitely be making this again.
  6. Junior Chef
    If you're a Celiac, then small amounts of gluten are just as bad as big amounts. You might not react, but it'll still hurt you. If you seem to be dairy intolerant, then I don't think the small amounts would physically hurt you if you aren't reacting. For me, it works to just avoid large amounts. As far as dairy is concerned, it's all in what works for you...
  7. Junior Chef
    So for lunch today I had spinach with dried cranberries, raisins, chopped apples, pomegranate, and a Dijon vinaigrette. Oh, my--I think I'm hooked. It was so good! I made my mom try some (she put romaine on hers), and she liked it too. I'm so proud of myself for eating plain spinach.
  8. Junior Chef
    Thanks for all the ideas! I love the idea of those warm spinach salads. I've never had fruit on a salad, but I have a pomegranate right now that I'd like to try. I've also been experimenting lately with marinating and grilling vegetables, so I'm thinking I could put grilled veggies (peppers, onions, broccoli, carrots, etc.) on a salad and top with vinaigrette...
  9. Junior Chef
    We've been on a salad kick lately. My sister-in-law introduced us to the concept of putting peppers and onions on our salad, which we really like. Tonight we're having romaine, spinach, pepper, onion, and cucumber salad. But I'd really like some new ideas for lettuce salads. I finally have my mom eating vegetables, and I'm afraid we'll get tired of the...
  10. Junior Chef
    The cake mix was supposed to make two 8" or one 9x13" cake. I thought that's what the 'regular' cake mixes are supposed to make, too.
  11. Junior Chef
    So I tried this today... I was very hopeful that it would work, provided the reviews in the comments of the recipe and also the picture. I used Hodgson Mill yellow cake mix, added a 15 oz. can of pumpkin (not pie filling), and some vanilla and cinnamon. Put it in a greased 9 x 11 pan, baked it for a while at 350 F. It didn't rise at all. I couldn't get the...
  12. Junior Chef
    Wheat grows above ground, carrots grow below ground. And even if they were raised in fields right next to each other, they should be okay. Plain, fresh veggies can not be contaminated, as long as you wash them well before using them.
  13. Junior Chef
    I used to use a dandruff shampoo with gluten in it. Even though it was supposed to completely eliminate dandruff, it really didn't help a whole lot. Then I went gluten free, and realized I got quite a bit less dandruff. I finally switched to gluten free shampoo (Suave naturals), and I have no dandruff now. I also used to use Aussie hair gel, but then I realized...
  14. Junior Chef
    When I get glutened, I typically don't notice anything for at least 5-6 hours, but then it hits. Hard. I get diarrhea, gas, constipation, I'm typically very tired, and achy. I get miserable enough that even though I'm not a diagnosed celiac, I never cheat intentionally. Yes, I occasionally get accidentally glutened, but when I do, I can tell. Yuck.
  15. Junior Chef
    Corn has gluten in it. It's just a different gluten than what wheat, barley, and rye have. Yes, some people are corn intolerant. That doesn't mean corn isn't gluten free. I for one can handle corn, and I'm sure there are people that are super-sensitive to gluten that can eat it. Asking gluten free websites to start listing all the things you could be allergic...
  16. Junior Chef
    I honestly don't know how sensitive I am to small amounts. I'm not a diagnosed celiac, but I don't eat in restaurants due to cc, and I avoid foods that 'may contain traces' just because I don't know. I know that bigger amounts of gluten definitely give me trouble, but I'm not sure about smaller amounts. I think the next time I go to Walmart, I'll ask a manager...
  17. Junior Chef
    Since potatoes grow underground, and wheat grows above ground, there shouldn't be much chance of cross contamination. When the wheat is combined, there won't be much left in the field (some will make it through the combine, though). That wheat will get worked into the ground, and it'll rot over the winter. Then when the farmer plants his potatoes, if there...
  18. Junior Chef
    I was at Walmart in the produce section, and I noticed they have a little sign on the apples and other fruits that said something about them being coated with food-grade vegetable wax. I know 'vegetable' can be a code word for wheat sometimes. I bought some plums, figuring I'd be safe just washing them off good. Then I ate one for supper last night, and today...
  19. Junior Chef
    Have you tried quinoa flour? I'm guessing it would be good for bread type baking. I used it once, but didn't like the flavor. I don't really remember it having a bad texture, either.
  20. Junior Chef
    Have you tried Chex's gluten free cereal? I'm pretty sure you'd be able to have at least the rice chex. Chexpartymix.com has great recipes that you could make only using rice chex. If you've found pretzels you can have, add some of those. You can also add popcorn, dried fruit, that type of stuff and make your own trail mix. Gluten free chex has been a lifesaver...
  21. Junior Chef
    I use coconut flour a lot. Basically the only flours I use anymore are coconut, almond, and tapioca. For 1 cup of regular flour I typically use 1/4 cup tapioca flour or cornstarch, 1/4 cup coconut flour, and 1/2 cup almond flour.
  22. Junior Chef
    Traditional Thanksgiving here, only everything's going to be gluten free, dairy free, and egg free. I actually have recipes lined up for everything, and most of them are tried and true. Tomorrow I'll be in the kitchen all day. Turkey Dressing Dinner Rolls Green beans w/bacon Sweet Potato Casserole Orange Tapioca Salad Cranberry Salad Pumpkin...
  23. Junior Chef
    I use them all the time. Chexpartymix.com has loads of gluten free recipes, too!
  24. Junior Chef
    I'm making gluten free (of course) pizza, new pizza crust recipe. Still can't find a good recipe.
  25. Junior Chef
    I've been gluten free for 6 months and I've lost 20 pounds, without exercising! So far I'm not gaining any back, either.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.