LauraTX

I read the Amount Of Gluten In Single, Small Bread Crumb? headline and immediately yelled at my computer, "Too much!"  LOL.

I buy their wild rice blend and cook it in broth/stock with poultry seasoning, you can put chopped tomato into it too.

Great ideas in this thread

I've also tried the betty crocker yellow cake mix and it was really good.  One box only makes a single layer of cake though so it is basically a half a cake mix.  It stayed fresh tasting for the 4 days the cake lasted, though.  I also like all the king arthur flour mixes, but I havent tried their cake mixes.  I try to not make cakes unless I have someone to help me eat them.  Because I WILL eat it all myself, haha.

I think I am going to try green bean casserole with pacific organics cream of mushroom, and crushed lays potato chips on top.  My husband hates onions so I think this might mutually benefit us.  I guess maybe I will add the chips on top near the end so they don't get too mushy?

I haven't heard more than you have on that brand.  Since cocoa powder is relatively cheap maybe go buy another gluten free brand and see what happens?

I would request a copy of your entire medical record (they may make you pay for the copies) and go to a new doctor ASAP for a second opinion, bringing the copies of any diagnostics you have had done so they don't repeat any unnecessarily.  If you suspect you have celiac disease, also go see a gastroenterologist.

The fact that your doctor refused a cheap test you requested (the vitamin levels) when you have something going on like hair loss just shows that your relationship with him/her is broken and should be discontinued.  I assume you are talking about your primary care doctor here, and having a good primary care doctor is so important to keeping everything together when you have health issues.  It sucks to fire a doctor but obviously that one cannot help you.

I would also look into seeing a registered dietitian/nutritionist to make sure what you are eating is well balanced and there are no major things you are missing.  A lot of people will lose weight when they first start abiding by multiple food intolerances so it doesn't hurt to look again at what is going in and if it is enough.  If you keep a food diary before you see them it will kick start any advice they can give.

I hope you are able to find some answers, soon.  I was just sickly for a long time before I found out about all my many legitimate health problems. I think people do not get sick for no reason.

She wishes she has it. Still makes my brain implode with anger juices.

I have heard that line as well...  I'm like, really????!!!

The replies to this crack me up!  I do agree, sometimes I think it is good for the size of my rear end that a lot of gluteny things are bad for you, LOL

Lays is selling chocolate covered wavy lays at Target for a "limited time only" and, well, that sounds delicious, so I wrote them asking about gluten content since it was not on their list.  Thought I would share with you guys the response I got from the company.  

"There are no gluten ingredients in Lay's Wavy Milk Chocolate Potato Chips."

According to their gluten-free list (Open Original Shared Link), here is what that means in regards to their products:

"The Frito-Lay products listed below do not contain wheat, rye, barley or oat ingredients (we include oats in this list as a precaution as oats are often commingled with gluten-containing grains).  Please note however, some of the products listed below may be manufactured on the same lines as products that contain gluten.  Although our lines are cleaned between production runs, Frito-Lay has not tested these products for gluten content and the ingredients in these products may have come into contact with gluten-containing products prior to manufacturing.  Individuals who are sensitive to gluten should take these factors into consideration in consuming these products."

Also note this info is for the US only.

So same category as Doritos.  I think I will pick some up to try.

Also you can just use vegetable stock (kitchen basics is gluten-free) , add some vegetarian boullion (I think massels is vegan, not 100% sure) and use gluten-free flour/ a vegetarian fat for the roux. 

Hahahaha, and at least she is making wheaty pastries for people and not trying to cook her version of gluten free.

I buy quaker rice cakes, they don't have oats in them, though. But definitely don't get them again if they made you sick!    Avocado is usually good with something else.  Guacamole can be made BAD.  So chances are your friend used a cruddy recipe or a pre-packaged crap version.  You can just slice it and put it in a turkey sandwich, of course with any mexican food, but I don't eat avocados straight.  Usually as guacamole or in addition to something.

Can you do other nuts like pistachios, etc?  (I love love love pistachios)  Dried Fruit, Baby carrots/ cut up carrots or celery should last through the day.  Grapes, cherry tomatoes, if you freeze a string cheese it will be thawed and still cool later in the day.  Enjoy life foods make a lot of peanut free stuff that still uses like sunflower seeds, etc.  Crackers with sunflower butter.  You can also make your own granola bars, or just cheat and make little balls with gluten-free oats, nut/seed butter, and chocolate chips(you can add just about any small thing like coconut, almonds, other nuts, dried fruit).  just heat the nut/seed butter, add stuff and stir it up and into little balls, should keep for a few days.   That way you can control the sugar that goes into them.  Also, popcorn is one of my favorite snacks.  You can pop it the night before and put it into baggies.   They make applesauce in little packets that you squeeze into your mouth. Rice cakes.  Hmmm I think I have exhausted my brain. 

All of this is fresh on my mind at the moment because I just bought a bunch of shelf stable food to take with me on a trip.

I will add this:  the longer you don't confront her about her misinformation, the more upset she is going to get, because she thinks you are okay with it at the moment.  You'll have to bite the bullet and talk with her sooner than later, or the worst case scenario is you marry this nice guy and have to deal with her trying to poison you for the rest of your life.  Bring her something from the University of Chicago celiac disease research center to back yourself up.  Maybe you can also get her some info from a fellow chef, she may be receptive to that.

When she wrote her paper she probably just read stuff off an internet search that were not legitimate sources.  

Vans cheese crackers are really good.  Closest thing I have found to cheezits.

I really like the oven bag idea to avoid CC.  Its like a "keep your hands off" barrier, lol.

In my opinion, the most important thing about cooking the turkey is temperature.  During my childhood the turkey would be cooked for like 10 hours, and it was like eating shredded cotton.  Cook your bird to minimum 165 degrees Fahrenheit, invest in a cheap remote oven thermometer that you leave in the bird and the display is out of the oven.  That way you A. Cook it completely and B. Don't cook the crap out of it wondering if it is done, taking it out of the oven repeatedly to check.

If you buy a turkey that does not have the standard grocery store poultry salt solution added, you definitely should brine it.  I usually don't brine mine, but I do add fresh herbs and butter up under the skin.  I have been told "Your turkey will jump off this table and punch the boston market turkey in the face anyday!" and that made me really proud.  LOL

I follow the Alton Brown recipe for cooking, brining etc.

Yeah I never stuff the bird.  Unsafe, and you overcook the bird.  I may try the crockpot version this year, Because I am playing musical chairs with pans in my oven every thanksgiving, and one year I burnt the stuffing  My dear late grandma reminded me of it every holiday, "Laura you are not good at making dressing, yours is bad, let me do it."  LOL.

I was thinking I will make a batch of BRM cornbread and a loaf of white Udis together in my cornbread dressing.  I figured I would cook the corn bread a little extra and also toast the bread.  What do you think?

A lot of autoimmune/immune diseases and such tend to go together in groups.  I have celiac disease, lupus, and common variable immunodeficiency (low IGG, IGA).  Each of the many specialists I see stress the importance of taking care of everything together, not ignoring one because you need to care for yourself as a whole.  If you have the resources, I would definitely get screened for anything like this if it is so prevalent in your family history.  Particularly with the Alpha-1 (I have a cousin with this), you would definitely benefit from a diagnosis and treatment before you show symptoms.  Raynauds is more of a nuisance symptom of many conditions than a condition itself, but it can indicate that there is something else going on so it doesn't hurt to get that checked out.  

For Christmas I am making home made taco seasoning in a jar to give out so I need a lot of spices, and at Sams Club they have Tones and Spice Island spices, I wasn't satisfied with what was on the label so I wrote them.  Thought I would share, since most of the info about them on here is 8+ years old.  Basically, their straight spices are okay, if the blends/seasonings have wheat in them, they will state it.  Super sensitives may want to avoid it due to their shared equipment, although I have seen a lot of anecdotal evidence of people using it and they are fine.   It tickles me that they reference back to celiac.org

I don'y have too many specific recommendations for you, but one thing I did that may be helpful for you, is when I was first diagnosed, I went to the library and requested every book on gluten free, about 30, and checked them out to at least flip through and get the recipes I want, and then if it is a good book I bought it.   I live in a smaller town but a lot of libraries are part of a larger share network in the state or area so you can request they send down a book from another city.  So, if you are browsing the net and see a cookbook that may even be semi-helpful, you can get to read it without going broke, because most of the books I looked at only had 1 or 2 recipes I found useful.  

There are cookbooks on vegetables, and my husband is just like you, he is just not a veggie person.  Some things he wont eat at all, some he will if they are prepared the right way, and a few he will eat whenever.  Try to look into different ways of preparing the veggies you can tolerate but don't really like, and check out some cookbooks that are aimed at cooking for kids, they lack a lot of the weird stuff and just focus on keeping it nutritious and delicious.  A lot of Gluten free cookbooks will focus just on sweets and stuff that are direct substitutions for wheat-filled stuff so they can be rather unhelpful when it comes to everyday meal preparation, so just get regular cookbooks and if you need help converting a recipe you can always ask on here!  But overall, just a focus on pure foods nothing processed makes it more likely to be naturally gluten-free.

One of my favorite things to make as a side for a meal is cut up sweet potatoes, tossed with some oil and salt+pepper on them, bake them in the oven until cooked and a little crisp around the edges.  The smaller cubes you cut them into, the faster they cook.

So, Mama marys pizza crusts are those shelf stable ones in the pasta aisle, similar to boboli, etc. Last time I was at my grocery store, HEB (a texas chain), I was looking under them at the jarred pizza sauces and I saw this:

Open Original Shared Link

It says it is a new product and with the new FDA guidelines rolling out next year I want to believe this is safe to eat, but I hesitated and did not purchase.  The ingredients list looks good, but there is no statement on the package regarding any type of testing, certification, or dedicated facility.  I wrote them over a week ago asking some specific questions and they have not gotten back to me. 

So, has anyone tried this?  According to their website it is also at Publix (SE united states).  I don't recall what price they were selling it at, but the expiration date was about 4 weeks out so I see this maybe having the same problem as anything else that is not frozen- they may not sell before they go out of date and then every time I go I will find expired ones.  But I am jumping ahead of myself. Because this is not from a company I am already familiar with and trust their practices, I need more information before I eat this.  At least for me, I go by "When in doubt, don't put it in the mouth."

It was just mentioned in passing. It seemed that some doctors maybe diagnose people incorrectly?

After reading some peoples experiences on here, Id say "Oh Yeah!"

People will do anything for free stuff, it did not surprise me at all that I had to give them my Dr.'s info so they could confirm my diagnosis before they sent mine. But that way they only help people who actually need it, and you also get another pair of eyeballs on your test results maybe.  I saw a post about the care packages on a freebie/coupon type website and people were complaining that they had everyone in their family try to get one to give to them and they were denied.  Really people?  LOL  I have been wanting to make a donation but I have been so broke lately being unable to work, some day I want to pay it forward and donate a good amount to them, they really help the celiac community a lot.