Lisa

To the best of my knowledge glucose is just sugar.

If you have any other product information, please ask. It is always hard in the beginning. We're here to help.

Hellman's is gluten free. You must be careful about "double dipping" into the jar if you spread it on regular bread. I use the squeeze bottle so there will be no cross contamination.

Hope this was helpful.

I could not make it work out, but thank you.

You might want to try www.delfi.product list.com and find the gluten free product list and down load it onto your computer.

I will post a request for someone to post the defined site. It's a life saver for newbies and I check it often.

thanks for your help, ya know, old dog, new tricks

Lisa

I'm eating it now, I take my left overs for lunch. Its a great basic meal, not hard to prepare either. Get's me back down to the roots of eating.

Amounts should be multiplied for those eating, but its a good basic gluten-free meal.

Meal:

Baked Chicken peices, skinned(breasts, legs, etc, etc)

Canned Peas, Corn, Beans, Carrots

Baked Potato

The only "fancy" thing I do, is use Kraft's Shake and Bake BBQ chicken mix.

Bake the potato(s) and chicken in the oven for about 60 minutes(the on box recipe says less, but they are wrong)

Make the chicken in a lid container, like a pyrex bowl with a (oven safe of course)lid.

Following the above's given recipe is great, I make double what I will eat for lunch the next day.

Some extra tips, these applly to gluten-free and not.

Brine:

Soak The chicken in a salt+suger solution for about an hour.

Remove chicken

Rinse well

Dry meat with paper towels

Then... apply the seasonings(in this case Shake and Bake)

Heat:

The typical cookbook heat level/time to cook for chicken is always under estimated. If your baking the chicken, I recommend 400 deg F, and 60 minutes minimum. If its extract fatty more time. The heat/time will help it be less greasy and fall off the bone easily.

Related to the above heat:

Use a covered container, like a Pyrex bowl with glass lid. It prevents it from drying out.

Seasing raw meat:

After you brine the meat, take care to let what ever season you put on it(Shake and Bake in my case here) to sit on the raw meat for a good 10 minutes or so. Don't just throw it in the hot oven.

So thats my meat and potato advice.

Thank you for your recipe, it sounds really great. I might try it this weekend

Glad that you are doing well Susie!!!!

Lisa (momma goose)

ditto, I would request 8 - 10........and be demanding or put it in writing so that they have to comply. You are the client, insist.....

OH, you poor thing, don't be scared...it's just a food allergy! If you follow the diet you will be fine. If you do extevsive research, you will see that it's older people who don't stick to the diet that end up with those horrible problems...so relax and enjoy your new healthy diet

First of all, who do you think is older Me, oh surely not!!!!!

Celiac Disease in not an ALLERGY, and let's not make any bones about it. Celiac is an INTOLLERENCE with the proteins in the glutens in wheat, barley, rye, malt and some oats, that cause and autoimmune reaction in our body (the small intestines).

The dx can be one of concern in the beginning, but the best part of it is that it can be healed by strict diet control........and the best part of it is, no more medical bills. We have all taken one step at a time and with wonderful support here.......lots of us have made it over the mountian. You will as well.

Welcome here. We have good people and great anwsers and a whole lot of experience. You can find a home here.

I am sure that you have many questions and the slightest is always welcome. We have all been where you are now.........so there is an understanding.

Hugs to you.

Lisa

If you are not eating, please drink lots of fluids...gatoraid is good. It could be just a flu bug. But, never the less keep hydrated.

Check in soon.

Lisa

hisssssssss to all the minis in the world.

I browsed through the list and I would say yes it is gluten free.

(sheesh, someone has to tell me how to clip and paste. I feel like a dino here )

Hey Stef:

Long time no see. Are you still competing?

I have a new user name, btw.

Lisa Baker

I think some research needs to go into the preparation of these fun-sized snacks. Maybe Mark Summers (Unwrapped) will look into it for us. In the meantime:

FUN SIZE IS NOT THE SAME AS FULL SIZE!

Two baby ruths "minis" got me on Sunday. Tummy still talking.

Happy, happy, joy, joy song to you.

Feels like you crossed over the mountain. Good for you.!

David:

MSG in the US is gluten free, but many react and it is really not so good for you, but still gluten free.

And, I believe that dextrose in the US is also gluten free. If the label clearly states that it is derived from wheat in the UK, well........

Sorry that I am not help. You might need to wait for a fellow Islander to chime in.

HI,

I had gotten sick on Halloween night after eating a snickers and again today after I had one. I thought snickers was g/ f, is it not? Must have something in there that's bugging me.

Nicole

Was the snikers a full size bar or a "mini"?

As expensive as that stuff is, it should not have wheat, just gold.

Seriously, I do not know....perhaps a search on Channel Products?

Sorry, it is a shock! Throw away the gluten foods, or give them to a neighbor. Don't eat them! You need to start healing. If you need one last binge, let today be it ...

Please don't forget your local food pantry. If you family cannot enjoy, there are always others in need.

I also would like to add....On many of your food products there usually is a website that you can write and check and see if there is any hidden gluten. I have found that most company respond within a few days and are quite helpful. Donate the obvious, but call on the rest. (it's good practice as you may be doing this alot in the future.)

Best wishes.

Lisa

I am sorry about your results. If you do have one positive blood test and you feel better on the diet, the answer is right in front of you.

The goal is to heal your body and if sticking to the gluten free diet keeps you out of the bathroom, if it were me, I would not opt for anymore tests.

Stick to the diet and be dilligent. You may have celiac or you may have an alergy.

Hope you feel better, and cheer up.

Does anyone have a rice-sausage stuffing recipe, please

Doesn't some of the confusion come from the fact that you can outgrow an allergy and a wheat allergy could have very similar outward symptoms to celiac?

Yes, most likely. Some many out grow an allergy, but an intolerance, never.

Welcome Jennifer:

You have just found the most wonderful support group.

Many people on this site have been dealing with Celiac their whole life and many others are new to it such as yourself.

Just about everything you will need to know can be found here. Questions are always welcome.

My first suggestions for you is to read the posts on this site. Learn as much as you can from that and ask questions.

If you need suggestions to get started on the diet....it will be posted shortly.

I wish that I could be more helpful. Someone posted with the last 4 days or so, about traveling and wanted to get some dining card on line for free.

Someone posted a link.

I will bump this up, and with hopes the poster will post again with that helpful information.

Hope it works

PS: You may want to do a search here for dining cards. It should be there.

You must read the ingredients and they most always list wheat, that I have found. Although, we live in a small town with two grocery stores.

Tyson's makes a rotisserie whole chicken, that is found in the meat section and I believe it to be gluten free.

It is very good when you are in a rush.

Panera Bread has a gluten free menu on line. I have eated there several times.

check it out