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Posts posted by elonwy

  1. I've always found it to be a bit chewy inside, but I only use it for things that are really thin, like pigs in a blanket. Like the other poster said, getting the consistency right with the liquid is essential. I order it by the case as well, and you can also get it by the case from Amazon. I was thinking about using the sweeter one to make a mock-baklava, spreading it super thin and treating it like Filo. Has anyone tried anything like that yet?

  2. We are on the Big Island the 24th-4th but in Kona the 1st-4th. My cousin lives in Kona too, she is the manager at the pizza hut, which I doubt you ever go to :P My grandparents live in Ocean View. When we are in Waimea my (soon to be husband- 2days!!!) is going to be working and we're going to be staying at the Keck Visiting Scientist Quarters, but I really want to check out Merrimans. Their menu looks ono. I made an email reservation with them, and they seem very confident with dealing with Gluten free. Thanks for the info on the Royal Kona, that's totally awesome. I'll ring you up when we're in Kona, maybe we can have lunch :)

    Random question- Do you know the Jeyte's? They own the Kilauea Lodge in Volcano.

  3. Fisherman's Wharf specifically no, but I have had good luck at Dave's Crab Shack. I am sure the nicer restaurants there should have no problem, generally people are very aware of gluten here.

    Amici's Pizza on Lombard has a gluten-free menu, and the Pizza is really good. http://www.amicis.com/location_details.asp...San%20Francisco Be aware the other Amici's Sf locations do not have the gluten-free menu, as only the locations with big enough areas to have seperate prep locations have done it.

    The Castro is just an F line trolley car ride away, and has some good places. Zadin is one of my favorite restaurants in the city. http://www.zadinsf.com/

    There are gluten-free sandwiches here: http://www.ilikeikesplace.com/ There is chances for CC, you may have to walk them through being careful, though they are nice about following direction, and you have to question sandwich ingredients individually. Not recommended if its really busy.

    There are also Whole Foods and natural groceries all over the place, gluten-free goods are really easy to find here.

  4. I found the yellow cake and the cookie. I made the yellow cake and marbled some of it using cocoa. I have to say, i have yet to find a white/yellow cake mix that isn't dry and weird and this was really really good. I'll be using it for the wedding cake in a few weeks. (The bottom is going to be a flat cake of yellow/marble and the top is going to be a chocolate castle).

    The cookies were freaking amazing. They come out thin and lacey just the way mom used to make and I cannot stand them being in the house right now because I'm on a diet so the dress will fit :P I made them just to test them for the wedding, and they are a hit.

    I am a fan of Betty Crocker again.

  5. I'm in the East Bay. There is a yahoo group, and a yahoo dinner group that meets up occasionally.

    The yahoo group is http://health.groups.yahoo.com/group/celiacbayarea/ and the dinner group is http://health.groups.yahoo.com/group/celiacdinner/. I am pretty sure there is an active ROCK group in the San Jose/Los Gatos area. These guys: http://www.celiacsf.org/ just had a gluten-free potluck in Sunnyvale.

    I don't get to any of this stuff, cause I'm currently working full time and going to school full time and getting married in 13 days, so its been a really busy year. Hopefully somewhere in there should be a meet-up for you though.

  6. Black olives, carrots and cream cheese. They were awesome. Many people did not believe the stuff was gluten-free. I ended up using the french bread rounds for the spinach dip as the topping for the brushetta was kinda weird. People really liked the Chebe sausage rolls. All in all the event was a huge success!

  7. We're throwing our engagement/housewarming/why the heck not party tomorrow, and I've been cooking all day.

    On the menu:

    Apple-Goat cheese brushetta - Recipe from Allrecipes, made the bread with Gluten Free Pantry French Bread mix using my french bread pan.

    Pigs in Blankets- Lil' Smokies and Chebe

    Bacon Wrapped Water Chestnuts- Recipe from Allrecipes

    Spinach Artichoke dip.

    Pamela's brownies

    Stuffed Mushrooms- recipe from Allrecipes

    Cream Cheese penguins - recipe from Allrecipes http://allrecipes.com/Recipe/Cream-Cheese-...ins/Detail.aspx

    I also have a veggie tray with gluten-free Hummus and gluten-free Ranch dressing, An Antipasto tray, a giant cheese tray, Corn chips with salsa, rice crackers, and an olive and nut selection. Oh and a watermelon and a strawberry and grape bowl. It's going to be awesome!

    Guests have been asked to bring alcohol, but no food. I doubt anyone will be sad or miss anything, especially since I made gluten-free vegan versions of a few of the above things for my vegan friends who are coming. There's going to be about 40 people. Lots of cooking, but totally worth it.

    :) Just wanted to share.

  8. I don't allow gluten in my house, with the exception of beer for parties. I also have the rule that if you bring beer and have leftovers, you leave with it, as no one in the house can drink it. My guests love that rule, actually :) I make the majority of the food, and if people want to bring things, they can either bring drinks, or contact me in advance about what is ok and isn't. So far so good.

  9. Celiac disease is not an allergy, so doesn't require an EpiPen. I have allergies to pollen and dust among other things, and am getting allergy shots to try to lessen the severity of my reactions, so have to carry an EpiPen. You get a new one every year because the solution expires. You're not supposed to expose them to heat or light, but since we have to carry them around all the time, this obviously isn't possible, and the solution can go bad. I would not keep expired pens, because this is one medicine you really want to have the full strength on.

    Serversymptoms, unless you've tested positive for a strong allergy, or have had an anaphylactic reaction to something, there is no reason for you to need a pen.

  10. http://www.tacobell.com/nutrition/ingredient-statement/

    The issues with a lot of their stuff is not wheat, but oats. I for one don't eat anything with mainstream oats, because I am very sensitive to CC, and mainstream oats make me sick.

    The Tostada shell does not contain Oat products like the other shells do. The only thing I ever eat there, and its only a stop I make if there is no other choice, is the pintos and cheese and the tostada.

    The ingredient statement also clearly states that they use a shared fryer for things like the chips, so those are not safe either.

  11. My fiance, who doesn't cook at all, is now making his own gluten-free bread. We really like Pamelas for a slightly darker bread, and the gluten free pantry for a white bread. They are both really easy to make. We eat some of it fresh, and slice and freeze the rest. Even though we are freezing it to keep it fresh, it still tastes better than store-bought any day .

  12. The Stinking Rose, Lawry's and pretty much any of the higher-end places on restuarant row on Wilshire Blvd are very accomadating, if a bit pricy.

    Beware a few of the Vegetarian places in LA like Greenleaves, they continue to advertise their Kamut products as gluten free.

    There is a PF Changs in the Beverly Center.

    Houston's and Gulfstream in the Westfield Century City were very good to me.

    Those are the ones off the top of my head. I don't live there anymore, but did for quite a while.

  13. I use Pamela's cookies for crumb crusts and I never add sugar. I always melt the butter in another bowl and slowly drizzle it in bit by bit while mixing to get the desired consistency so I don't get too much in there. You want it just slightly damp so you can mush it together. When I bake the crust I only do it for a few minutes to brown it, then I put in the filling.

  14. In addition to the things mentioned, some mexican places use soy sauce in their fajitas, etc. So there's a hidden source of gluten that may not have been considered. Corn tortillas made in house are sometimes prepared on a floured surface to keep them from sticking. Eating out is always a gamble, and even though its a pain in the butt, it is important to always be diligent. I find these help, as they are specific to cuisine and list ingredients that you and the server/kitchen staff might not think of when discussing gluten.

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