Lisa

Does anyone know if Amport foods (including the dried fruits) are gluten free and if they are processed in a gluten-free facility?

Do a simple Google search: Open Original Shared Link If you answers are not met, there is contact information on this site.

It took me two seconds.

Excellent gravy. I found it last year just before Thanksgiving. The only problem I had with it was opening the package! I couldn't figure out how to do it. So I wrote to the company and asked. And I got a ton of coupons including some for free products! Try writing to them and praising the product. You'll probably get coupons.

Anyway to open it, you have to put a non sharp knife under the plastic tab, break it, then push it into the opening. Strange design but great gravy!

Thanks Julie for the heads up.

I'm no help, but wishing the best for you both.

Tarnalberry ( a member here ) is very knowledgeable about these things.

Fight like a girl, bonnie blue!

Could you try baking them instead. You could dip in egg substitute or milk and dredge in seasoned gluten free flour mix and fried.

I usually always make homemade stuffing & gravy. But it your in a pinch or haven't tried on your own yet Full Flavor Foods has EXCELLENT gravies &, sauces just add water..simple......the best I've ever used...

I usually make my own too, from turkey, beef or chicken. Pork does not have a lot of 'drippings' and can be dry sometimes. A gravy option would be great!

Great...will have to search (or nag my Raleigh friends).

OK . . . for all you guys that have been looking for gravy . . .

Today at Whole Foods I saw a product by Imagine Foods. Twas gravy!!! I have never seen that before. It could have been there for years and I just now noticed it. They had several flavours (turkey, beef, mushroom.) Says gluten free on the front of the package.

Open Original Shared Link

I typically make my own gravy, but I have seen several requests for gravy in the past and Thanksgiving is rolling around so I thought I would post. If someone has actually tried it, please post with your opinion/critique.

Have you tried it yet? If it's great, send me some, please. Nearest WF is in Raleigh.

I have seen a fair number of products that are prominently labeled gluten-free, but which also say they are processed in a plant that also processes wheat. In one instance, when I contacted the company, I got a convoluted answer that failed to clarify whether the product was actually safe. How does one make sense of the apparent inconsistency?

It's not really inconsistent. It's covering their bottoms.

In the US there is no legal standing for declaring a product gluten free. It is strictly voluntary.

What they are saying is that there is no gluten in the ingredients, but they manufacture other gluten containing products at that facility, thus a minimal change for cross contamination. Manufacturing lines are thoroughly cleaned between product changes. Some, super sensitives may react.

It's generally not something I'm concerned about.

Ya know Shauna...this is how I feel, how I think:

Gluten is a crumb left behind, which might hang around in my toaster. Gluten might live in a salad that was sent back because of the croutons and was served again. Maybe in a lipstick when I could not decipher the ingredients. Or gluten might be in the air (that I inhaled ) as I enter the bakery behind my grandmothers apartment as a child. Gluten can surprise you. (Yes, I'm being simplistic).

We have preached to replace scratch pots and pans, but proper cleaning would do. Scratched Teflon is not good for anyone, much less one with gluten issues.

The world is not an evil place. Too often people act as if gluten was a virus that can spread into an 'OMG' factor. Or a monster hanging over our heads. Gluten is a crumb left behind.

It's not that complicated. There is no need to live life in isolation with fears of dining out or enjoying the hospitality of friends.

If wine does not settle well with you, well....JUST DON'T DRINK IT. Fight a fight with more cause.

I know, I know....I expect feed back. I know we are all different, and the spectrum is WIDE.

i need a ( dry chicken stuffing mix ) recipe for a recipe in a cook book

plez help.

Not sure what you're asking Tabz. You can take gluten free bread, cut it up into small squares and let it dry out. And then season it as you would for any stuffing...broth, onion, sage, salt, pepper, sausage, oysters (a southern thing), chopped celery....

I'm going to cook some corn bread this week, that I will freeze for T-day stuffing.

Search this site for stuffing for Thanksgiving and you will find some great ones.

P.F. Changs...everything on the gluten-free Menu.

Open Original Shared Link

Wines and hard liquor/distilled beverages are gluten-free. Beers, ales, lagers and malt vinegars that are made from gluten-containing grains are not distilled and therefore, are not gluten-free. Gluten-free beers are available in the United States.

There is not one National Celiac Foundation, Association or Group that is not in agreement with the above statement.

AMEN!

Have him read this thread:

Well i just had a glass of the 2 percent reduced fat, and am freaking myself out i think.

ingtrediants on label

reduced fat milk, sugar, egg yolks, water, guar gum, carrageenan, dextrose, natural flavoring, nutmeg and annattoo for color

No need to freak! Sit back and enjoy - add a little rum and defreak!

Anytime you eat out you accept the risk for cross contact. Sometime you will never know what made you ill. Often times responses might vary which makes it had to pin point. I react in about 22 to 24 hours later.

Some members here have said that their symptoms appear worse since gluten free. I'm not sure why, but maybe it awareness, but maybe not - just a thought. Maybe people just feel better in general and a glutening is really apparent. Maybe they just do.

Also, if you have not healed, most foods you eat will create a reaction. It took me about six months of healing on the diet to know a gluten reaction.

Everyone is different.

This is very interesting. Everyone loves dogs, especially service dogs and children with issues/disabilities.

I am interested in the training. Gluten exists in several forms consisting of proteins found in wheat, rye, barley and rye. The training must be a complex one, I assume because I am not knowledgeable of the training programs of service dogs.

I can see a need, perhaps with a child or young adult, with autism who is on the diet, capable of supervised independent living. But, not sure the program has been in implemented with a family or individual, as of yet.

For the general population, a short course in label reading and awareness might be less expensive and you can still get a puppy to snuggle.

I don't see Celiac Disease as a handicap. I doesn't need to be.

Excellent! The variety can be endless!

I did notice that Pillsbury frosting has GLUTEN-FREE on the label, I didn't notice that on the label of the Duncan Hines frosting. Does it say gluten free on the Duncan Hines label?

Not too sure, but most likely it's gluten free, but you should read the label. Label reading is the key to a recovered life.

Hello, my name is Tira, and I've just found this site! Is there a particular thread where we should introduce ourselves?

Hi Tira! Welcome

My GI doc was just telling me about a thing called "celiac crisis" where gluten induces your body to go wacky, your organs to shut down. He just had a patient in the hospital for an entire month due to celiac crisis.

With so few doctors concerned about Celiac Disease, I'm surprise there is a definition called a 'celiac crisis'. I'd like to hear more about it.

It was always my understanding that unaddressed Celiac Disease can lead to other issues, and some, if continued to be unaddressed , potentially life threatening issues. Dehydration can be life threatening.

I am certain that his patient has other issues going on. If not, he was REALLY off base with his diagnosis. (wonder if he checked on her hospital food )

Did anyone try the cinnamon chex as a crust? (sans sugar)

Yum...good with pumpkin.

Oh and I forgot to mention this! I was considered Anorexic due to a fear of eating after i deveolped Gastritis after my antibiotic. I went from 180 pounds (I had a child) to 123 pounds in a year. Then when i started eating again i gained some and had digestion issues still. Not as bad as before though. Now im at 145 and i gain weight, then lose weight. Sometimes i dont eat and sometimes i do. I mean who wants to eat when they feel like they have the stomach flu. It's affecting my classes and my anxiety is through the roof! Im going to take a year off to get a handle on what is wrong with me

Heidi, pregnancy is a very common trigger for Celiac. Coupling that will eating difficulties would certainly support symptoms of Celiac or at the least intestinal distress.

Whatever the outcome of your testing, I would recommend that you respect that body and eat healthy every day. You have quite a few fans here who will be glad to walk you through a healthy and nutritious diet. If you don't you might get sicker and sicker. And partying, if you do (I remember 21)) on an empty stomach, could very well give you those flu symptoms or worse.

Tomorrow is a new day!

It's expired, a year old to date. Can I still use it?

It might be okay, but I am funny about expiration dates. I would not use it.

Thanks from me too!