Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-m):


Advanced Members
  • Content Count

  • Joined

  • Last visited

About grantschoep

  • Rank
    Star Contributor

Contact Methods

  • Website URL
  • ICQ

Profile Information

  • Interests
    Rock climing, computer hardware, astronomy.
  • Location
    Louisville, CO

  1. I do eat a Chipotle maybe 2-3 times a month. I haven't had a problem. I usually don't even even ask them to change gloves, so I'm asking for it I guess. I just normally get a steak bowl, no rice, black beans, cheese, and the hot sauce. I skip the rice/lettuce for no reason then I have always hated having rice and lettuce on a burrito. I don't think those would really have a better chance of getting cross contaminated then anything else. Especially the cheese, since they do use their gloved hands in that.

    Its always a risk. I don't think I am a sensitive anymore as I once was so it could be hitting me as I don't notice it. I used to get sick everytime I went anywhere. But I really think that was regardless of CC. I had lots more problems going on in those days than just celiac.

  2. Herb-ox(made by Hormel) boullion cubes are gluten free. I have the vegetable, chicken, and beef cubes in my pantry. Also, for liquid broth, I know Swanson's chicken broth is gluten free. I've always made gravy with this(when I didn't have a whole chicken/turkey) and was pleased to not even have to change my recipe for gravy I had always used, Mom gave it to me long ago.

    If you were to make gravy here's a simple recipe. Been making this since I was around 10. (good way to keep a 10 year old boy out of trouble on thanksgiving by making him sit on a stool at the stove and make gravy)

    1 can Swanson chicken broth

    "random" amount of Corn Starch

    I usually drop in a few spices and maybe a vegetable boullion cube or two.

    It is surprising that some have used flour to make gravy. It makes an grainy texture. One tip for making the gravy. Add your corn starch to cold water and mix in well. You don't want to add it to the broth when it is cooking. Ok, I sometimes add a little bit here and there. But if you dump in corn starch to the broth while its hot, it can curdle. I usually go a little bit overboard with how much water I think I will need. Then add the water/broth, and the let the gravy reduce at low heat.(excess water steams off)

  3. I got sick yesterday at Red Robin, they did have dedicated fryers. I just found out what it was, apparently their seasoning salt they put on the fries is not gluten free. I read the label on the container of them, and didn't see anything that looked suspicious, but I was just reading in two other threads that it does have gluten.


    Oops I got two threads mixed up. It was Outback that has gluten in their french fry seasoning.

  4. Dang! That was it. Work just treated my group out to lunch and I got a burger and some chips. I asked about the dedicated fryer. But I had the seasoning. I did a quick read of the ingrediants, but didn't see any thing obvious. Now I know! Still feeling awful since lunch 1.5 days ago.

    Edit... oops, I just read this again. I had went to a Red Robin... not Outback doh!


    Complete Edit

  5. Some are. I just finished a mead from Redstone Meadery. "Nectar of the Hops" Got some as a gift from a friend who is a judge a the Great American Beer Festival. What is really cool, is this year they even had a category for gluten free beer.

    Here's some info on Redstone

    <a href="http://www.redstonemeadery.com/" target="external ugc nofollow">http://www.redstonemeadery.com/</a>

    It was pretty good. I'm still a fan of New Grist and Bards Tale. Both I can grab from the shop across the street. Though Redstone is only a few miles from my house(live near Boulder, CO)

  6. I head back to Maple Grove each christmas, One place my family eats is Timber Lodge Steakhouse(they have a gluten free menu), which is in the same area as the PF Changes.


    My dad and I are both celiac, he eats there and never has gotten sick. I looked the gluten-free menu and doubt'ed a number of the things. But other things seemed fine. I didn't get sick.

    Not very far from Maple Grove, boarder subburb, has a "Fresh and Natural Foods"


    Four Seasons Mall

    4243 Lancaster Lane

    Plymouth, MN 55441


    I've picked up some good stuff there.

  7. I think using the google search is way way simpler and easier to use. Note there are tricks that you can use with most all good search engines. Examples:

    Searching for :

    "cookie dough"

    note the quotes, will find only pages that have those two words in a row.

    Searching for :

    +windows -microsoft

    Means the page MUST include windows, but exclude any page that has microsoft in its name. (note the + and -)

    You can combine them all like:

    +"gluten free" +chocolate -white

    That would give you all pages that had the two words gluten free in a row, the word chocolate, but not pages that talked about white(presumably chocolate)

    Just knowing the quote trick and the + and - trick really help in searching. They've really been around since the first big search engines, AltaVista and WebCrawler, of course the two that everybody uses... oh wait.. where are they. Who is this google and yahoo? :> I'm showing my age(not old, not young, but I do remember seeing one of the first times I saw a graphic image on a webpage! It was one of the first pages, unfortunatly, my www browser did not support displaying graphic images, but you could download them. Just think, that was in 1995... 12 years ago... I was on the bleeding edge so to say.

    What I thank this site for, is I never new the : trick, to restrict to a specific site. You can do the same "example" search this site shows to restrict to any site you like.

  8. I make a lot of chicken. Cut breasts generally, but have done whole. I cook it in a nice big heavy 12 inch skillet.

    I've never used much of a recipe to make things, I just make it on the fly, but here's what I'd try.

    1. First. chicken prep. I like to cut as much skin/fat off the chicken as I can. I leave some parts on to at least keep the chicken peices "stable"

    2. Brine. Put some salt and sugar in enough water to fit all the chicken in. Let it soak for about 2 hours.

    3. Right after you start the brine, chop up a few cloves of garlic. (for a full chicken I'd use 4 or 5 cloves from a garlic, depending on how much you like garlic.(I use a single clove from a garlic for two large breasts).

    4. Now add to garlic enough olive oil that will put a 1-2mm layer in your frying pan, but don't put it in the pan, put it in a small glass bowl. If your not sure, a bit of extra olive oil can't do much harm. Leave them sit until need(note, don't prep this days before, garlic and olive oil blends can get toxic over time if not prepped correctly, its fine for a few days, but there is some reaction when they sit for weeks, I don't know what, I just remember reading this once)

    5. After the brine is done, I drain the chicken, pat it dry with paper towels(making sure to not leave paper to stick to it).

    6. I then use some random season'ing I make up. Let say this time I would try 50% Mr Dash, 30% Black Pepper, 10% Cayanne Pepper. 10% Onion Powder(not salt)

    7. Use whatever spice you made to rub into the chicken(after you dried it) Let it sit for another 20 minutes.

    8. Put the oil in the pan, make sure it covers the pan nicely, add the chicken evenly.

    9. Heat it up, temp really depends on the frying pan/range top. You don't want it too hot. I do about 40-45% the high setting at first, then after its really going drop down to about 20% for the rest.

    Note, that if you can cover your frying pan do so for the first half at least. I don't have a nice lid for my frying pan, but I just use another 10'' skillet that fits nicely upside down on my 12''. My 10'' is just a cheapo 10 dollar skillet I bought for a lid. My 12'' is a pretty decent pan but the concept is the same. The steam heat from the chicken cooking really helps keep them juicy and helps cooking speed.

    Be sure to always keep the heat down though. It should be a nice low sizzle. If you here the oil making a "poping" noise your going to have a tough outside.

    Sorry that I don't have any measurements, or exact amounts, or anything like that. I just generally cook on the fly, mix in what I feel like at the time.

  9. I have a T-Fal Avante Deep Fryer, it closes up and has an air filter on the top, so the house doesn't get smelly or anything. Deep fryer pan removes easily so you can stick it in the dishwasher or just be able to clean it better. Has a nice wire basket with good handle to lift out.

    Really love it, they are around 70 dollars though

  10. Kroger is pretty nice here in Colorado here. Yes, Kroger is pretty much all over, they just go under different names... here in CO they are King Soopers. I generally shop at Safeway, as I like their layout a bit more, the "specialty" gluten-free food is more centralized. But then, Safeway is 0.4 miles from my house, and King Soopers(Kroger) is maybe 0.6 miles from my house. And the Safeway is on my way home... I love hitting the grocery store a few times a week, sometimes every day. Since I almost have to drive through its parking lot to get home, its not so bad.

  11. I just talked to my Dad this weekend over the phone, he is also Celiac. He said there was a "gluten free information booth" that was specifically about foods at the State Fair. I don't get back to MN much, but do miss the fair, I have been to many other state fair's, and MN's blows them all away.

    Oh just did a search of the site, I see there was a Gluten Free baking event



    And type in gluten

  12. In Denver, there is a completely gluten free rest. bakery called Deby's Gluten Free. You may be able to give them a call and ask for advice. Every one is really friendly there. The owner even made a wedding cake for my wedding last year. One thing I've noticed they do, which is probably good advertisement/spread the word. Is the come to local gluten free picnics and let you sample and buy things. At least they do that for the Celiac group I meet up with.

  13. Herb-ox is my way too. Makes a really great "broth tea". Something that really helps me fall asleep at night.

    Its made by Hormel too, they are really good about providing a nice selection of just normal gluten free foods. Hormel Chili and Dinty Moore beef stew are both gluten-free. In reality, the only two prepackaged things I eat much. I know that one of the types of Hormel Chili is not gluten-free, I believe its the spicy jalape

  14. I eat the Tyson frozen chicken breasts all the time(too much, I think I have went a week where that was my lunch and dinner each day) I also eat the Manor House(safeway brand I think). Neither ever bother me. I'd guess some cross-containination. I always use my own margerine, frying pans, etc.

    Hey, its a fun excuse to buy a new fancy set of frying pans/pots. I have this Cuisnart 12'' skillet that is so cool. I'm a nut about cooking however. I drive my wife insane....

  15. They removed the label here too, and then a month later they re-added it. I called them. I saw a post on here earlier about this. Basically, there was some legal banter going on about what it meant to label things gluten free so they took it off for a bit.

    Mission chips are gluten free, and not cooked in oil with non gluten-free. But have the the typical statement "they are produced in a facility...."

    I eat them all the time. Never had a problem.

  16. Cool! CC is always an issue, but I really like hearing that companies are noticing us. For instance, about a month ago my wife and I were driving up to her parents(Ft. Collins, CO) and we saw this sign at a small private pizza rest. "Gluten Free Pizza" I about drove into the back of some other vehicle looking at the sign. On the way back home we stopped by and talked to the owner/chef. I was really surpised as he didn't know anyone celiac, but he had been asked about it many times. So he tried to come up with a crust. He mention he made a few mistakes at first, as we all know "the many names of wheat" But worked it out with a few locals. I had eaten earlier, but bought a crust he had left right then and there. Good stuff.

    He also seemed truely concerned about CC. And said they try the hardest, but cannot gaurentee. I thought that was respectable too.

    So anyways. If your ever around Longmont, CO, Its on the northern end of Longmont on Hover/95th. on the western side in a small mall. I cannot remember the name of the place. I don't get up there that much.

  17. Back in 2005, I was diagnosed with Celiac. At the same time I was told I needed open heart surgery to repair a very damaged heart(rare disease.. heck I was 29 years old...) I had a rough time at first(spent almost 70 days in the hospital). I had a rough time, but after they actually fixed my heart, I felt so much better. My body was just so weak and jacked that I couldn't recover. I was having reactions to meds and the like.

    Note, I did get great gluten free food from the hospital. Two of the nurses had gluten free familys. They talked with all the nurses in the cardiac wing and made sure they were educated. I really was lucky.

  18. I used to buy Centrium, but started reading that they have some chemicals in them that are considered toxic. I can't find the source for that now, so random things on the web, but there was a page about it for awhile. Anyways, I always buy Nature Made. A bit more expensive, but the grocery store here always has the "multi's for Men, multi's for Women" at 2 for 1 price. So I just grab one of each for my wife and I.