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2Boys4Me

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About 2Boys4Me

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    Ty & me

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    Female
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    Calgary, AB, Canada

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  1. Hi All,

    My husband is travelling to Aspen, Colorado next week for work (Winter X Games) and while he's there he usually goes shopping for cereal and brings back 8 or 10 boxes for Ty. :ph34r:

    I'm trying to compile a list for him to see if he can find something other than Fruity/Cocoa Pebbles.

    What kinds of Saturday morning sugar cereals are available gluten-free?

    Dora Cinnamon stars

    Disney Einstein

    Cocoa/Fruity Pebbles

    anything else? Who manufacutres Dora and Disney? Post? General Mills?

    He'll also be on the lookout for grits for Ty's brother. Oddly, grits aren't readily available in Canada.

    Thanks in advance.


  2. We tried the Oatmeal Chocolate chip cookies, but my kids weren't crazy about them. They prefer these ones:

    Gramma's Dad's Cookies

    2 cups white sugar

    1 cup brown sugar

    2 cups margarine

    2 eggs

    2 cups coconut

    2 1/2 cups oatmeal

    3 cups flour

    2 teaspoons baking soda

    2 teaspoons baking powder

    make into balls and if you want, flatten with a fork dipped in sugar...Bake at 350 for 7 to 10 minutes...Makes lots of cookies..

    my notes:

    I just dropped the dough onto the cookie sheet with a spoon, it was a bit sloppy to try to roll into a ball.

    I used Lara's rolled oats and Lara's oat flour (AKA Cream Hill Estates - from Quebec). I used one cup oat flour and the other 2 cups I used Carol Fenster's sorghum/corn flour blend.

    1 1/2 cups sorghum flour

    1/1/2 cups potato starch

    1 cup tapioca flour

    1/2 cup corn flour (or chestnut flour or bean flour)

    They didn't quite look done at 10 minutes, so I baked for 12 and then they crisped up afterwards, so they were a bit over done. I'll stick with the 10 minutes next time. I don't like coconut at all, but you can't really taste it, so it's okay for people who aren't crazy about coconut.

    Also when this says "makes lots of cookies" it's right! I had a tupperware container full and three 1 litre zip bags full to put in the freezer.

    I got the recipe from my mother-in-law, so I suppose it's her dad's recipe.


  3. Thanks amanda! It will be such a relief that if someone asks "can you eat this" and i read "natural flavour" or whatever I dont have to say no because of not knowing whats in it!!

    ~ Lisa ~

    Lisa - I disagree. I think that "natural flavours" is the biggest red flag on a list of ingredients. I have called many companies about "natural flavour" and it's always been barley/malt flavouring. I will continue to call when I see natural flavour on the list and I think because you are so senstive that you should be very careful still. We need Health Canada (and Tony Clement) to get going with having "gluten" considered a top allergen, not just wheat.

    I guess what I mean to say is that if there is no wheat, but there is natural flavour...call anyway or don't eat it.


  4. Here in Australia it is exactly as you describe in Canada. Somehow it has become a major shopping frenzy also with people lining up at 7.00am to get the best bargains. We had a beautiful sunny and warm day here of about 26 celsius so the last think I wanted to do was battle the crowds at the shops.

    7:00 am? That's late. Here they were lined up since about 4 or 5 a.m. at Best Buy and Future Shop. As for me, I had Christmas Eve and Day off and then had to come in to work early today because someone else called in sick. At least it's time and half.


  5. Excuse me but that statement is jumping to conclusions and possibly erroneous. That site does NOT say the fries have gluten. In fact it doesn't even mention fries. It just does not include fries in the gluten-free list. Could be a cover your butt thing.

    Here's the ingredients from Wendy's web site:

    -------------------------------------------------------------------------------------------

    Small French Fries:

    Potatoes, Vegetable Oil Shortening (contains one or more of the following: partially hydrogenated canola oil, partially hydrogenated soybean oil), Disodium Dihydrogen Pyrophosphate (color protector), Dextrose. Cooked in Vegetable Oil. Note: may be cooked in the same oil as Fish Fillets (where available) and Crispy Chicken Nuggets

    -----------------------------------------------------------------------------------------------------

    I'm guessing the fries are not on the gluten-free list because of the disclaimer about possible cross contamination.

    best regards, lm

    My point wasn't to be misleading to Canadian consumers of Wendy's fries, but simply to point out that while the fries may be on the American list, they are not on the Canadian list. If it's not on the gluten free list I assume it contains gluten or comes into contact with gluten. We have not eaten at Wendy's since my son's diagnosis simply because he'd rather have fries than a baked potato with his burger and we've never yet found a Wendy's with a dedicated fryer.


  6. Okay, it is a rare occasion--I'm starting a topic. :rolleyes:

    My first thought was, "What!? Peter GIVES advice, he doesn't ASK for it!"

    To answer your question, we use pan drippings, add some chicken bouillion cubes/powder and then add a sweet rice flour & water mix (shake well before adding). We usually add pepper, but I don't add salt since bouillion seems salty to me.

    Knorr Veloutine is gluten-free and a really good thickener. There's no flavour to it. You can get it at any grocery near the Bisto or other powdered gravy mixes. It comes in white for white sauces or brown for dark gravies. You do need to add quite a bit of Veloutine though, but it never gets lumpy. We've been having gluten-free gravy at all the family events for two years and no one's complained yet. Well, not to my face anyway. :ph34r: I never use cornstarch, it always gets lumpy.


  7. Our school does a cookie dough fundraiser every year, and that company doesn't even offer gluten-free cookies. When Ty was in kindergarten, I took the sheet to work and sold TONS of it. At the school they said if there were a prize for selling the most, Ty would have won. By grade one, he was diagnosed celiac and when they handed out the fundraising sheet, he declined to take it. The kid handing out the sheets didn't really know what to say, so he insisted he take it, and as soon as he got home he threw the sheet out. He said, "I can't eat them so I'm not selling them."


  8. I use the leftovers from Lorka's flax bread recipe. I collect the "heels" and when I have enough I process them into crumbs and keep them in the freezer.

    Lorka's Flax Bread

    (my flour combination included here. Lorka's original recipe here: http://www.recipezaar.com/190906 )

    1/4 cup garfava flour

    1/2 cup potato starch

    1/4 cup cornstarch

    1/4 cup flaxmeal

    1/2 cup brown rice flour

    1/2 cup sorghum flour

    1/4 cup tapioca starch

    2 1/2 teaspoons xanthan gum

    2 teaspoons active dry yeast

    1 teaspoon salt

    2 eggs

    2 egg whites

    1 cup water or milk

    2 tablespoons vegetable oil

    2 tablespoons honey

    2 teaspoons vinegar

    Combine flours, flax, starches, gum, yeast, salt.

    In the mixer, combine wet ingredients, then add the dry.

    Scrape the sides, and mix on medium for 4-5 minutes.

    Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.

    Bake at 350F for about 40 minutes.

    Remove from pan, cool, and slice.

    *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.


  9. Canada Corn Starch is gluten-free (eh!). It's made by a company called ACH (from the states, I believe) and says gluten-free on the label, but it's hard to find the words gluten-free. I just opened a pkg tonight to make breadsticks and even though it's my regular brand, I can't remember what it looks like. It's light yellow, for sure, and has some blue on it and I think a rooster. :huh:

    Cheapest at Costco for a pkg of 2, each pkg is 500g (3 1/2 cups).


  10. I could not agree more, especially since falsely positive serology is so rare.

    I once asked Ty's ped GI when/if we would run follow up blood tests to check how we are doing with following the diet, avoiding cc, etc. He said unless we suspected him of cheating, we probably wouldn't run another blood test for a while because false positives can occur if a rookie is interpreting the test. I'm not sure exactly which of the blood tests he was referring to, but he said that they use a fluorescence type thing and the residual glow of the fluorescence can be misinterpreted as a positive. I'll have to ask him for more details about that the next time we go.

    I've always been curious about that statement since everyone here says false positives are rare and he kind of implied they're pretty common. Maybe tests are conducted differently here. :huh:


  11. This is my MIL's recipe. I just changed the flour to gluten-free oat flour and a sorghum/corn blend.

    Gramma's Dad's Cookies

    2 cups white sugar

    1 cup brown sugar

    2 cups margarine

    2 eggs

    2 cups coconut

    2 1/2 cups oatmeal

    3 cups flour

    2 teaspoons baking soda

    2 teaspoons baking powder

    make into balls and if you want, flatten with a fork dipped in sugar...Bake at 350 for 7 to 10 minutes...Makes lots of cookies..

    my notes:

    I just dropped the dough onto the cookie sheet with a spoon, it was a bit sloppy to try to roll into a ball.

    I used Lara's rolled oats and Lara's oat flour (AKA Cream Hill Estates - from Quebec). I used one cup oat flour and the other 2 cups I used Carol Fenster's sorghum/corn flour blend.

    1 1/2 cups sorghum flour

    1/1/2 cups potato starch

    1 cup tapioca flour

    1/2 cup corn flour (or chestnut flour or bean flour)

    They didn't quite look done at 10 minutes, so I baked for 12 and then they crisped up afterwards, so they were a bit over done. I'll stick with the 10 minutes next time. I don't like coconut at all, but you can't really taste it, so it's okay for people who aren't crazy about coconut.

    Also when this says "makes lots of cookies" it's right! I had a tupperware container full and three 1 litre zip bags full to put in the freezer.


  12. If you are really looking for fries, you can try Chick-fil-A, Burger King, and Krystals. All three of those restaurants use separate fryers for the fries, but I wouldn't recommend getting a meal at the latter two.

    Make sure you double check your Burger King. None of the Burger Kings I've encountered have dedicated fryers. All the ones near us cook onion rings in the same fryer as the fries.


  13. My suggestions would be:

    1. get a thermometer for the inside of your oven to make sure it's getting to the temperature you need.

    Done..it's fine.

    2. If the recipe calls for baking powder add a 1/2 more (like if it's 1 tsp, make it 1 1/2 tsp) due to altitude (although, altitude adjustments usually don't need ot occur until over 5000 feet - sorry I don't know the metric conversion on that - I'm not that great at math). And see if that helps.

    Haven't tried that.

    3. ALSO...resist the urge to check them often. If I open the oven during baking, my things fall, always! Especially if the recipe calls for a lot of eggs. They are delicate strands of protein so they fall with just MINOR temperature adjustments caused when you open the oven.

    Do you have a light in your oven so you could "watch". I've gotten good about not checking until it's been the time they say to start checking on things.

    I never open the door, I check with the oven light and they look great, then two or five or however many minutes later they've collapsed. The recipe (I halved it...instructions said it was possible to halve it) calls for milk and an egg blended together and then take a tablespoon out and discard it. I followed the instructions exactly. I've never made this as a cake, only cupcakes, so I'd be interested to see if it works as a cake.

    Thanks everyone for your tips and if you ever try these cupcakes and get them to work let me know.


  14. I've tried to make the chocolate fudge cake (cupcakes) about 6 times. I have NEVER gotten them to turn out yet <_< . I emailed the foodphilosopher.com website and Annalise herself called me with some tips. Watch the liquid to flour ratio and add more flour or decrease liquid as needed and don't overbeat the mix were her suggestions. (Frankly, I can't tell if I should be adding more flour or not, because I don't know what the batter is supposed to look like.) Anyway, for the sixth time they smell great but collapsed in the middle.

    I am at high altitude (1050m or 3445ft). Would that make a difference? How do I solve the problem? They won't go to waste, we'll break them up and eat them in a bowl with ice cream, but this is starting to get on my nerves. Sometimes I don't have time to make two batches of cupcakes in a day and how do you send someone to a birthday party w/o a cupcake?


  15. This is from http://www.gluten.net/recipes/index.php?cmd=6&recid=66

    I've made condensed cream of tomato by using this recipe and using 1 cup tomato juice instead of milk and it worked great. (I omitted the chicken boullion)

    Condensed "Cream of Anything" Soup

    Ingredients

    1 cup cold milk

    2 Tbsp cornstarch

    1 1/2 Tbsp butter

    1 tsp chicken bouillon

    1/2 tsp salt

    dash of pepper

    Instructions

    In a small saucepan, whisk milk and cornstarch till well blended.

    Stir in butter, bouillon, salt, and pepper.

    Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

    Use in recipes to replace one can of cream of anything soup.

    CONDENSED CREAM OF MUSHROOM SOUP:

    Stir in a drained 4 ounce can of mushroom pieces to the recipe above.

    Use in recipes in place of one can of Cream of Mushroom Soup.

    CONDENSED CREAM OF CHICKEN SOUP:

    Stir in 1/2 cup cooked chicken pieces to the recipe above.

    Use in recipes in place of one can of Cream of Chicken Soup.

    CONDENSED CREAM OF CELERY SOUP

    Stir in 1/2 cup saut