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heliosue

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About heliosue

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  1. A friend gave these to me and I was not eager to try them, because I haven't necessarily enjoyed bean based gluten-free foods, but.. these were really good!  I had previously tried some Breton gluten-free crackers, which I liked, but these have much more flavor and were very tasty.  Gave some of them to my non-gluten-free friends who also really liked them.


  2. Many of you probably know about this, but just in case..  I purchased the American's Test Kitchen "How Can It Be Gluten Free" cookbook a few months ago and think that it is very useful, but just today I happened to watch an ATK show from season 15 called 

    Pizza and Cookies Go Gluten-Free

    It is pretty much based on what you will find in the cookbook, but it was really quite informative, and the video made it easier to see what kind of consistency  to look for in the cooking and baking process.  If you have access to ATK on line, or if you can watch it on a PBS station, I think it is worth watching.


  3. Oh. dear!  I think this thread got glutened!  I believe Cyclinglady was totally responding to my post about the Kirkman brand at the Expo.  Sometimes the response get mixed up due to times and which actual post someone is replying to.  Anyway, thank all of you for trying to help me figure out my digestive enzyme problem.


  4. Thanks.  I haven't had a chance to Google them yet.  I think they also sell on Amazon. To be honest, I don't think the rep was pushing the digestive enzymes at the Expo.  He had lots of products on his table and I mentioned that I was looking into getting some digestive enzymes and he suggested that I check out the catalog.  That was where I found the enzyme that seemed to aimed at the Celiac audience.

    BTW - love the vitameatavegimin  show!


  5. Whoa! I googled this manufacturer and the first page of hits are blogs and the company's promotional brochure (PDF). The enzyme products as well as the rest of the products claim to be gluten free (saw no Certified gluten-free labeling.). That is fine, but to state that it will help with accidental glutenings is false! I suppose the applicable enzymes (like peptidases) may help digest grains like wheat but that is not helpful to someone with celiac disease! Their statements of like "living gluten free may cause nutritional deficiencies" is outrageous! Having celiac disease can cause deficiencies -- not a gluten free diet (unless you eat the a typical junk food diet and that can happen on one that contains gluten!). Their list of references are so lame too. References like that on my kid's science project would earn her a failing grade! It is that cheesy!

    I have found nothing in research yet that has been tested and proven to help accidental glutenings yet! Drug companies are working on it, but they are not available. I would be very leary of a company which makes such claims and am horrified that they are promoting them at the conference! I guess they will sell space to anyone at the EXPO.

    Supplements can be very helpful when the gut is damaged. I encourage everyone to get tested for defciencies when they are first diagnosed but do not expect that you will need to take them for the rest of your life!

    Sorry, but this is a classic example of a modern day snake oil or Lucy's Vitameatavegamin scam (view the old "I Love Lucy" skit on this topic on YOUTUBE for a laugh).

    Thanks.  I haven't had a chance to Google them yet.  I think they also sell on Amazon. To be honest, I don't think the rep was pushing the digestive enzymes at the Expo.  He had lots of products on his table and I mentioned that I was looking into getting some digestive enzymes and he suggested that I check out the catalog.  That was where I found the enzyme that seemed to aimed at the Celiac audience.


  6. French Meadow  has  been  around  for a long  time.. Disney  in Fl. used it  or  maybe  still does... I  think they  were the  first  gluten-free bun  introduced  to the   resort  type  business'... now days  many restaurants  us e the gluten-free buns...other places  I seen use Deland's gluten-free  buns

    Thanks for the info.  When I tried to find their products a couple of months ago, it looked as though they used to sell retail, but weren't doing it anymore.  That's why I was so please to actually find their products available in my local market.  I did try toasting the bread and it was quite flavorful and had a pleasing texture.


  7. I visited the the CDF Expo in Pasadena yesterday and sampled the Schar's Ciabatta rolls.  They were outstandingly good.  On Amazon, they get very high reviews. I also tried the shortbread cookies from from Simply Shari's that were wonderful.  They beat the Walkers brand by a country mile.  Now if I just lived close enough to some of the vendors that sell these products, I wouldn't have to pay an arm and a leg to have them shipped to me.  I got lots of coupons and samples for things I haven't tried before so I have a lot of tasting to do.

     


  8. Thanks for the replies.  I, at least, have a few to choose from now.  I went to the CDF Expo in Pasadena yesterday and picked up a catalogue from a company called Kirkman, which looks interesting.  I have some questions about the value of taking enzymes to help digest gluten, when I'm not eating gluten. Still thinking about this.


  9. French Meadow(s) makes the gluten-free hamburger buns that Red Robin uses for their gluten-free hamburgers  in some of their Southern California locations. I just found their label on  bread in the gluten-free freezer section of my supermarket (Stater Bros.)  If it is anywhere near as good as their hamburger buns, it will be very satisifying.  Of course it is also very expensive so this may be the last loaf I buy. I'll try some toast tomorrow morning.


  10. Since I am newly diagnosed with wheat sensitivity I have been shopping for gluten free products for the last two weeks or so.  Flour has been the big issue so I am so grateful for this thread! 

     

    I just found some Pillsbury gluten free flour containing rice flour, potato starch, pea fiber, tapioca starch and xanthan gum. I haven't tried it yet but need to start up my spring baking.  

     

    What differences can I expect from baking with gluten free flour and regular wheat flour? Also, has anyone else ever tried the Pillsbury gluten-free flour and what were the results?

     

    Thanks!

    I haven't seen that one yet, but it is certainly worth a try.  I have spent a not so small fortune collecting ingredients for mulitple gluten-free flour recipes, as well as prepared mixtures.  I am going to settle down and start baking while rating each and every one to try and come up with one or two that will make me happy (or at least somewhat satisfied).  Please let us know what you think of the Pillsbury.  After awhile you can start noticing a trend of the ingredients that tend to show up in most of the more acceptable recipe combinations.


  11. I could really use some advice about digestive enzymes, with some specific brand names, if possible.  There are so many products out there that I have not idea where to start and am wondering if certain enzymes might be more appropriate for Celiac sufferers than for folks with different digestion problems.

    Thanks.


  12. I totally agree.  Not quite a wheat flour tortilla, but darned close.  I've made cheese filled quesadillas with these and the tortillas seem to bubble up and brown just like their wheat predessors.  I mostly use flour tortillas for a few kinds ot tacos and for quesadillas, so I'm pretty happy.  I wish we could get Mission to hurry up and get these out the the rest of the country.  BTW, if folks are up tight about added ingredients these are probably not for you.  They have lots of additives, but I'll happily eat them for the few times a month that I need my quesadilla fix.


  13. Recommendations vary by doctor.  Granted it's always best to get tested before going gluten free, however many times doctors don't even consider celiac or gluten issues so people try on their own and have a good response to being gluten free.

     

    Some doctors will advise you to go back on gluten for testing, others feel the risk of permanent damage and complications are too great.   It can be a hard decision that you need to research and talk with your doctor about.

    Thanks, Tricia.  It was the possibility of doing permanent damage that I was wondering about.


  14. Sorry to hijack your thread. I realize you are not talking about the regular corn tortillas and chips but, I think that was what the other poster was referring to.

    I think you are right, but thought it was worth adding information since the orignal thread was about the soft wheat free Mission Tortillas.  Kareng, I really do appreciate your help and advice on this forum.  I don't know how you stay on top of all of this stuff.


  15. Here is the ingredients list from the Mission website:

     

    http://www.missionmenus.com/en/products/view/gluten-free-tortillas-soft-taco

     

    I'm sure it must have some corn starch in it (not sure about the first item in the list.) but I have eaten several of these tortillas without a problem.

     

    According to the webpage, these are only available on the west coast right now.


  16. I am on cloud 9.  I had heard that Mission was making a gluten-free and Wheat Free tortilla, but I was afraid that it was just going to be a soft corn tortilla. I found a package of Mission gluten-free soft tortillas at my local supermarket and tried them tonight.  I am soooo happy.  They don't rise as much as the "home made - restaurant made flour tortillas that I absolutely love, but these guys are a very acceptable second.  I made a cheese quesadilla using these tortillas with melted butter in the pan with some good shredded cheese and some slice avacodos on top and finally felt like I was "there".  They have a rice flour base, with lots of other stuff, and they are really good. So... I have found my pasta solution and my flour tortilla solution and now I just have to work on my bread!


  17. I've noticed many, many posts on this and some other websites from people who believe they have been fed cross contaminated food at a restaurant, resulting in nausea and vomiting either immediately or withing a few hours.  I have searched and cannot find that particular symptom (vomiting immediately) on a list of Celiac symtoms, but am wondering if it might still be an intolerance issue.

     

    Thanks.