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lonewolf

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Latest Celiac Disease News & Research:

Everything posted by lonewolf

  1. lonewolf
    As far as I know millet is okay. I've had it before with no problems. The only problem I can think of is cross-contamination with the flour - if the millet is ground using the same equipment as wheat.
  2. lonewolf
    You're not being a downer - I was wondering if anyone had tried it. I live between Seattle and Tacoma and would be going to one of those OSF's. On one hand I'd like to try it, but on the other hand I'm afraid. My husband was told that only the mizithra and browned butter sauce was gluten-free, but I'm trying to figure out why they would put gluten in red...
  3. lonewolf
    My husband took one of my kids out for a special dinner tonight and they went to the Old Spaghetti Factory. They came home excited because there was a note on the menu saying that gluten-free pasta was available. I haven't eaten there in over 10 years and used to love it. Has anyone eaten there or do you think the risk of CC would be too high?
  4. lonewolf
    I just eat them!
  5. lonewolf
    The closest thing to a diagnosis I have is an ELISA test done 10 years ago that showed a high reaction to wheat and gluten (among other foods). By the time I learned about Celiac Disease I had been wheat-free, with very little gluten, for so long that no test could possibly show anything. I did have a gene test done, which shows that I DON'T have either...
  6. lonewolf
    My best tip is to have her mix up a batch of gluten-free flour. You can get the basic ingredients at most health food stores, some mainstream stores or ordered online. I make everything using my gluten-free flour and follow "regular" recipes for the most part - it's easier than all the time-consuming crazy recipes I've found with bizarre ingredients. ...
  7. lonewolf
    Trader Joe's has a yummy turkey bacon (that I think is Applegate Farms in disguise) that is nitrate/nitrite free. It tastes more like Canadian style bacon than "regular" bacon, but we all like it. It's even good on pizza! I avoid nitrites/nitrates just because I think they're unhealthy, but I don't know if I have any real reaction to them. I was so...
  8. lonewolf
    Oooohh, that sounds good - I'm going to have to try this recipe. I'm excited that it has no eggs or milk! Another yummy way to make s'mores is to make "Cowboy S'mores". You take 2 gluten-free chocolate chip cookies (I always make homemade) and put the toasted marshmallow between them. Talk about delicious! We always take chocolate chip cookies camping...
  9. lonewolf
    "Milled" means that the bran layer has been removed and it's been chopped up. So, basically, it's cooked white rice.
  10. lonewolf
    I really need to start measuring my ingredients, so I can share recipes more easily. There is a Middle Eastern/Russian/Ukrainian dish called "Plov" or "Ploff" or basically "Pilaf". If you can cook by feel and understand my directions, here's what I do. Plov (This is how much I make for our family of 6) 2 C raw brown rice - cook in salted water or...
  11. lonewolf
    I used some Bob's Red Mill gluten-free Flour, which has some bean flour. BUT, you could just use br. rice flour, potato starch and tapioca flour without the Bob's. Flour Mix 3 C Br. Rice Flour 1 C Potato Starch 1/2 C Tapioca Flour 2-1/2 tsp. Xanthan gum 1 C Bob's Red Mill gluten-free Flour Sift 3 times. Pizza Crust 1-1/2 C Warm Water 1...
  12. lonewolf
    My new avatar shows my pizza success. I made a homemade pizza crust (with yeast, followed a wheat flour recipe and it worked great) and topped it with sauce, raw goat cheese, Trader Joe's turkey bacon (chopped and fried) and pineapple chunks. Too bad I'm now on a diet and can't enjoy it again for a while.
  13. lonewolf
    When I get the courage to try bean flour, I'll have to try that. I make a pizza crust from a similar recipe that uses part Bob's Red Mill gluten-free Flour mix and it has bean flour in it, but I've been afraid to try all bean flour.
  14. lonewolf
    I make a very similar recipe that we call "Crispy Clusters". I use honey instead of rice syrup, almond butter instead of peanut butter and add a dash of cinnamon. Barbara's brown rice crispies work well too if you can't find Erewhon.
  15. lonewolf
    How about chocolate-free, dairy-free, egg-free, gluten-free brownies. They're actually really good! 1 C Br. Rice flour 1/8 tsp. xanthan gum 1 Tbs. Egg Replacer 1/2 C Carob Powder 1-1/2 tsp. Baking Powder 1/4 tsp. Salt Sift all dry ingredients 2-3 times. Then add: 3/4 C Real Maple Syrup 1/3 C Oil (Melted coconut oil is great!) 1 tsp. Vanilla...
  16. lonewolf
    1. Milk replacements? I use Fred Meyer (you should have this in SW WA, right?) brand of rice milk and Almond Breeze. I am intolerant to soy, but the small amount of soy lecithin doesn't bother me. Even the FAAN says that most people with soy allergies/intolerance can handle it. 2. Butter replacements? Coconut oil, olive oil, Spectrum shortening ...
  17. lonewolf
    I've made the Gluten Free Pantry Country French bread a few times and it's good. I made rolls (in muffin tins) for Easter and served them to all my guests. They were a hit and they were all eaten! The bread is best warm though. It works okay for sandwiches when it's cold as long as it's sliced thin. I put two pieces, separated by parchment paper, in...
  18. lonewolf
    I had the same thing happen once. It turned out that they put soy sauce (which contains wheat) in their marinade. This could be it - no flour, but still wheat.
  19. lonewolf
    I like to take a big zucchini, slice it in half lengthwise (you know, like butterfly it open), scoop out some of the seeds, bake it in the oven for about 30 minutes, then pour spaghetti sauce on, bake it for about 10-15 more minutes and then top it with cheese and bake until the cheese is bubbly. Then just scoop it out to serve and eat. With smaller squash...
  20. lonewolf
    I bake bread (gluten-free Pantry Country French or homemade) and slice it and put two pieces separated by parchment paper into sandwich bags. When I need to make a sandwich, I pull out a bag, remove the paper and add the sandwich fillings. I can stick it right back into the bag to take for lunch. The only other breads I use are Ener-G, which doesn't need...
  21. lonewolf
    Uh oh, I think I'll take twice as many bars as I had planned.
  22. lonewolf
    My daughters and I are going to Victoria, BC for a couple of days and I'm just wondering if there is any place that anyone knows of that will be safe for me to eat at. We'll be taking the Clipper ship from Seattle and will be staying walking distance from where the ship lets us off. I'll be taking gluten-free cereal bars and nuts, so I won't starve, but...
  23. lonewolf
    There are also several Outback Steakhouses in the Seattle Area.
  24. lonewolf
    Today was the last day of school and our staff went out to lunch to the Filling Station restaurant (I'm in the Seattle area). Our PTA president told me she called ahead and assured me there would be lots of salads and choices for me to eat. Well, there was one appetizer, a chicken skewer, that was great and I had no problems with it (I'd know by now - ...
  25. lonewolf
    I used to have horrible arthritis also. When I discovered it might be diet related I avoided wheat, soy, corn, eggs, ALL dairy, tomatoes, potatoes, peppers, red meat and sugar. Probably a few other things too. Really, all I ate for a year was fish, rice, most fruits, most veggies, sunflower seeds and almonds. It was very restricted, but I got my life...
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