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About frenchiemama

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  1. I just wanted to tell any fellow Madisonians that Sentry (Metcalfe's) at Hildale has REALLY improved their gluten-free section. It was really lackluster the last time I was there a few months ago, but I was just there today and it's awesome! Four freezer doors and a 3-sided end cap full of stuff, a lot of it was brands/products that I've never even seen at other stores. Definitely worth a look if you haven't been there in a while.
  2. Supreme Pizza apparently offers gluten-free pizza, but I don't know anything about them and I was wondering if anyone had any experience with the place. I read some reviews that they had been serving a "vegetarian" pizza with lard crust, so I'm not sure if I want to trust them.
  3. I know that there are a few fellow wisconsinites on this board, so I thought I'd throw out a recommendation for one of my favorite restaurants. Manny's Mexican Cocina in Eau Claire, it's behind the mall kind of near the Sears tire center. The food is great, made to order (not nuked) and very good quality. They also know "gluten free". They keep a copy of my Triumph dining card in the kitchen, and the servers know what you mean if you ask for gluten free. Everyone is very nice and accommodating.
  4. That's interesting. If you can buy the Nutren, go ahead and try it. I was under the impression that everything was by prescription only, because if we want to get some for family members we need to furnish a prescription. Anyway, I can assure you that they are 100% gluten-free. There are no gluten products made in our facility at all. The fiber is pea fiber.
  5. Exactly. A few spoonfuls of that with a little fruit = instant dessert.
  6. It's all about the bottom line, though. They can sell more "regular" products than specialty products, and they want to use the cheapest ingredients possible. They also go by what the majority of consumers want - which is cheap, super salty, and super sweet. Sad but true.
  7. This isn't quite the same, but Philadelphia Cream Cheese brand makes cheesecake filling in a tub. It's not bad, and it's gluten-free.
  8. Well, you'll need a prescription. Do you have a doctor that will do that for you? I work for Nestle, and at my facility we make (among other things) tube feeding pouches and complete nutrition drinks. They both come in unflavored varieties, but I'm pretty sure that both contain maltodextrin and milk proteins. HOWEVER. There is a product called FAA (Free Amino Acids) which is completely hydrolyzed. It's the grossest damn thing ever, but it's meant for people who can't tolerate anything else or can't break down any proteins. You can look into something like that. Another thought, although this might be a little strange, is infant formula. The soy based don't contain any milk.
  9. "Heaps of flour" is just a figure of speech. You needn't take things so literally. Feel free to interpret my tone however you like, I was just trying to help.
  10. Also, for anyone interested, if a product bears an Orthodox Union marking or is otherwise marked as kosher, you can bet that cleaning and HACCP procedures are taken quite seriously. Companies putting these marks on their products are subject to regular and frequent inspection by a Rabbi (in our case, someone sent by the OU). Those guys mean business.
  11. What makes you think I'm being hostile? You clearly don't know much about food manufacturing, and I was explaining to you in as much detail as possible without being overly technical. Not peppering all of my posts with smiley faces doesn't make me hostile.
  12. I have no idea about the milk. I would assume it has something to do with either texture or flavor. And of course, I can only speak for the company that I work for, but they take it VERY seriously. I have been glutened more times by my own family than I have by restaurants or commercial products. Quite frankly, I think I trust a commercial product more than something one of my parents made in their own kitchens (especially my dad, ack!). My husband has gotten better, but it was rough at first.
  13. Probably because we aren't risking anaphylaxis and sudden death. That's just my thought.
  14. Your post leads me to believe that you don't really understand what goes on in a factory. It isn't as though there are heaps of flour lying around, or that the lines are just getting lightly rinsed between runs. You have to remember that bacterial contamination and pest control are extremely important as well, and if for no other reason they will be extremely careful because of those things. There is something called a HACCP plan (http://ohioline.osu.edu/b901/index.html) that dictates the procedures that must be followed to ensure food safety (this includes allergen control, when applicable). This is followed very strictly. In most cases, allergens cannot even be stored in the same area as other products, and there are cleaning procedures that are meant not only to control bacterial contamination but allergens as well. In the plant I work in, the cleaning process for a line takes 6 hours. EVERYTHING is cleaned and sanitized, right down to the hoppers that hold the glue for the cartons. Soy and dairy are segregated from each other and from other ingredients in the warehouse. Everyone in the plant, from the management to the caser operator, gets allergen awareness training annually. If you are unsure of a company's policy when it comes to allergen control, you are free to call them and ask about their HACCP plan. That should tell you all you need to know. I, for one, eat Nut Thins all the time without worry.
  15. Wonderful restaurant alert. It's called the Native Bay Restaurant, http://nativebayrestaurant.com/ If you call 2-3 days ahead to let them know your needs and make a reservation, the owner/chef will make sure your meal is gluten-free and (time permitting) will even make a special bread for you. (My husband and I actually went to HS with the owner)
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