LauraTX

Welcome, Goubs!  The good news is that most of the bad effects from Celiac disease are from an untreated disease.  So as long as you continue to strictly eat gluten-free, you greatly reduce the risk of those things.  It is going to take a while to feel better, the damage in your small intestine has to heal up and it may take a couple of months depending on how bad the damage was in the first place.  Read around that thread linked to you and feel free to use the search function on the website to look up specific things, and ask any other questions you may have.

Our family loves gravy.  I use the water from the mashed potatoes to mix with the pan drippings.  I used to use Wondra, but can't any more, so I mix cornstarch with water before adding it to the drippings.  I think there are directions on the box but I just eyeball it.  I think it's 2 TBSP/cup of water???  1/4 cup maybe.  Bring the drippings/potato water to a boil and whisk in the cornstarch and water.  I also used to add bouillon cubes but I have to find some gluten-free ones.  I think Penzey's has a gluten-free bouillon base I need to try.  That gives the gravy a more rich taste.  You can probably use beef stock or chicken stock too but you will have to add more cornstarch.

On the cornstarch container (argo) they say to use 2 Tbsp per cup of liquid, but I like a thicker gravy so I add 3-4.  Massel makes gluten-free boullion, it can be hard to find, but it is really good.  I buy tons at a time when I go to the store that has it, because they are small and the expiration date is usually 3 years out or so.

Here is a recipe for an easy pizza crust that seems to good to be true, but works very well.  I found it on some random blog a long time ago, I like the flavor of quinoa a lot and this holds up well, it is not too chewy.

Quinoa Pizza Crust

1C quinoa, rinsed, soaked 8-12 hours and then rinsed again

1 ¼ tsp baking powder

½ tsp salt

¼ C + 2 Tbsp. water

Combine all ingredients in food processor and run 2-3 minutes until smooth. 

Spread on a pan lined with parchment paper that has been sprayed with olive oil.  Do not put it straight on the pan, it will stick like crazy. 

Bake 20 minutes at 425 F.  Add toppings, and then bake 5-10 minutes until done.  Makes enough crust to cover a half sheet pan.

I would recommend going for the artisan one if you want something that will last a long time.  It has more durable parts.  Unless you are going to be making huge batches of stuff, the regular 5 qt one is good for most families.

Biggest downsides--the oil is expensive...then what do you do with it when the turkey is done?  

Fry lots of other stuff to fatten yourself up during the holidays!!! (stuff that is ok tasting like turkey lol)

Fried turkey is really good, you just add the turkey, no stuffing.  Make it safety first, and do your research beforehand. 

I haven't checked... you could write them to ask.  If you sign up for their email list, you get coupons periodically, usually something like $20 off a $75 purchase, etc.

Dextromethorphan in meds is usually what is labeled DM.  I recommend going to the pharmacy and asking the pharmacist for a recommendation on a cold med without it.  Then you can check for gluten out of those options.  If the DM meds make you feel loopy, you probably want to stay away from pseudoephedrine/sudafed as well.

Edit: left some wrong words in there when editing... need cofffeeee

I haven't used Cup4Cup as extensively as the KAF one, but I like KAF because it has whole grains, great texture with no grittiness, and they have so many well tested recipes with it.  How much has whole foods marked down KAF?  It doesn't go on sale as much as some other brands.

Darn... UK, not US.... yet!

I saw krusteaz gluten-free all purpose flour at Sams yesterday.  Claimed to be a 1:1 for wheat flour blend, but I love KAF gluten-free flour so much, I didn't want to mess around with another flour.

I have to be honest. Even with the coupon, they sure seem overpriced for what you're getting. Most of them contain less than 3 ounces of food. I'd rather make up my own "to go" lunches. Some nuts, a hard-boiled egg, a piece of fruit, a few crackers. It would taste better and be cheaper.

I agree with this, as well.  I keep snacky things around, try to keep fillling things with protein, I rarely use GoPicnics anymore.  I do always keep a couple in the pantry in case something happens and I have to get out of the house ASAP, but when I eat a whole one I am still hungry.  Probably still pretty good for kids who eat less, or when shelf stability is important.  I noticed that if the expiration date of the outer box hits, there are likely still things in there that are still good- they use the soonest expiration date of all the items in there.

Have they tested her for diabetes?  The thirst and bad breath can be symptoms of juvenile diabetes.  Also, if you have the results of the tests they ran for Celiac, you can post them and we can let you know if a test was missed.

Awesome idea.  At Target I noticed the coupons print out before payment is taken, had cashiers use them on that transaction.  It is a nice tip!  

progresso  makes a  gluten-free  mushroom soup  , pacific brand has a  condensed  mushroom soup  in a  small box., Full Flavor Foods  has a  mushroom  dry  soup you add  water to...

Yes,  you  can  use a little oil   to coat  the onion  rings  then dip  in  gluten-free  flour  with  some  favorite  spices  & bake  until crisp in the  oven. I bake at  400 ...

Others  use  potato chips  , crushed  chex  instead  of  fried  onions...

 

If  you  are  concerned  about  the progresso  soup  not  being  thick  enough  just  add  a  tbsp.  or two of  cornstarch but  we just  used  it  straight  from  can  &  it  thickened  up  while  baking.....

Last year I used pacific cream of mushroom (it is condensed, progresso isnt but both would work well), and on the top I put crushed potato chips and parmesean cheese.  Worked well.

Alton Brown's recipe- I alter it for D, E, PN, TN and Gluten-Free!  

 

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This.  Do it with whatever gluten-free flour and it will work great.

Immodium can cause constipation later, so sometimes it can be too much of a good thing when you have a lot going on.  However, if that pain doesn't resolve, I would go to the ER to get checked out to make sure it isn't something urgent going on.  Better be safe than sorry.

It annoys me when a friend calls me up just to say "Hey I read gluten intolerance isn't real!!!" and then I have to tell them how I have Celiac and that is totally different.  I think that article does mention Celiac, which is good.  I think a lot of people who think they have a problem with gluten may have it mistaken for something else... just eating a better diet, just eating lower carbs, just not eating all the crap they used to, etc.  It pains me that it makes people not take my disease seriously, but I would like to see less people jumping on the bandwagon.  It cheapens the medical need for a gluten-free diet and is starting to make it harder to safely eat at places like restaurants.

I guess I was getting at does it have "cooking' recipes vs "baking" recipes as well .

They do have a big section on cooking recipes as well, like pan fried breaded pork chops, pasta recipes, fried chicken, chicken pot pie, all things that use direct gluten substitutes, so it is very helpful with those as well.  When you get away from recipes that use flour, you really can use any cookbook for other stuff. I had a cooking learning curve once I was diagnosed, I just checked out all kinds of food blogs and cookbooks for ideas, and find some that are within your taste preferences.  Had to learn to cook for two, as well, there are books for that, too! But the ATK cookbook is a great help with things that use gluten substitutes.

Haha yeah, a popular blogger sells gluten-free skull and crossbones shirts, but I feel the same way, don't want to open myself up to too much conversation.    Would be good to wear to a gluten-free event or support group!

Is the America's Test Kitchen mostly bread recipes?  Is it worth getting for cookies and other baking if you already have good "Gluten" recipes and just need to substitute flour?

It is like all baking recipes.  Not just bread, they kind of hit on everything.  Real helpful for it all, since sometimes subbing in the flour doesn't quite work, sometimes it does.

I like the King Arthur Flour gluten-free chocolate cake mix. Makes two layers (betty crocker ones only make a small cake or one layer) and stays fresh for a long time. Nice chocolatey flavor.  I use the icing in the tub from the store... I want to say Duncan Hines is the gluten-free one, but they all look very similar.  But at least one brand has gluten-free on the label, maybe more than one of the brands.  If you want to ice a two layer cake, it takes 1 and a half tubs of icing to make it thick on there, otherwise you have to put it on thin to make it go all over.

The betty crocker mixes taste good, but if you want a big cake you gotta buy two.  But not quite as good as KAF.  

I haven't made this but I haven't had a bad recipe from them yet.  

 

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I pretty much only use KA flour!  We have a longer list of foods we can't have and the flour is produced in a safe facility for all our allergens.  Love it!

I can vouch for this pie crust recipe.  Been using it to test from scratch pies for thanksgiving, works really well.  Just stop right before you think it is mixed well enough so you don't overwork it.  KAF gluten-free stuff is free from top 8 allergens, last time I checked.  I omit the instant clearjel, and use lemon juice.  I also let the dough sit overnight in the fridge (wrap well, fresh butter absorbs fridge odors).  

Looking at the menu online, it says it is new, so I would treat it with caution just as any place you go eat out at, but it looks like with the right staff, may be a delicious success.

Oh, and on the Chebe rolls, I wanted to add, that you can make them ahead of time and freeze them uncooked and formed into the balls, then right on to the baking sheet and add 2-3 min to the time.  That way I had them fresh baked Thanksgiving morning without all the effort since I was making other stuff.

Last year I made this recipe basically used a whole loaf of Udis white, and a pan of cornbread, so had to increase liquid ingredients accordingly.   Open Original Shared Link

For the cornbread I use this recipe with just like 2 Tbsp of sugar (sweet cornbread is no good in dressing) Open Original Shared Link

And for rolls, instead of trying to pass off gluten-free stuff to regular gluten eaters, I made Chebe cheese rolls, which are the brazilian cheese bread, with parmesean and romano cheese.  I made a quadruple batch and they were gobbled up with people raving about them.  So they got their bread but I didnt have to go through hoops to try to appease people who remember what gluten rolls taste like.   

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Otherwise if you want to do traditional rolls, I highly recommend making something from scratch, and testing it beforehand.  Anything premade may fall short of expectations for people who can eat regular yeast rolls, as they are the epitome of gluteny goodness, lol.