IronedOut

Hi gang - Lauren and I met up at the Baltimore walk and did our 3 miles for Celiac!! It was a beautiful day - and there were gluten-free treats for all afterwords. It was touching to see 800+ people in the same place that understood the Celiac issue. My one comment to the planners will be that they needed more bathrooms. Too funny to plan an event for 'potty addicts' and not have enough for emergencies. Everyone in line was making sure that the person behind them was having an 'emergency'.

Thanks so much for all of your support; caring donations of kind words to us and dollars to further the research that will help so many in the future!!

Thanks to all of you for supporting the team. Maybe next year we can get a Celiac.com team together!!

I PROMISE this is the last time I'll bump this and ask for your help, thanks - you guys are the BEST!

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- Lauren

I'm ready to go. 5 months ago, I was in the hospital; today, I wish the walk was longer!!

Wow, the title on this one sure grabbed my attention. I must be really hungry cuz I actually thought you might be hinting that they had new DONUTS!!

Also what level of risk are we looking at? Is it that the gluten could be absorbed by the skin and get into his sytem or is it just if he would ingest some of it? (residue on hands, etc...)

Thanks in advance for your help!

It's a get it on your hands / face, get it in your mouth situation. Thorough washing would work, but then you leave your hands uncovered. And then you touch your body and then your mouth and then you don't need sunscreen because you are in the bathroom. lol

Thanks, Elonwy, for the tutorial. I was having the same question. Your method sounds practical and painless. I have another question re: the cards.

What language is on the reverse of the American Cuisine? Obviously the English didn't need to be translated into English, so the space was otherwise used, but I don't know when to offer that other side. What is it?

It's the American cuisine guidelines written in Spanish. The Mexican card is the mexican cuisine written in Spanish and English.

That looks yummy. I'll let you know if I get that far. Thanks.

why no apple pie?

Mostly because my son does not enjoy the gluten-free crust or the missing sugar. I thought since the original wouldn't do, I'd switch altogether so he wouldn't feel like he was having to settle for something less on his birthday. He is not on the specialties list.

Thanks for the ideas. I'm headed over to Delphi to check out the list.

I have used cider with good result for both beef and pork. It can be sweet and needs to be used with the appropriate seasonings though. My DH, who thinks everything benefits from having beer as an ingredient, even liked it.

Anyhoo - my boyfriend LOVES beer and is trying to convince me to try japanese beers (like saporo) he claims that they are made from rice, not wheat.

Robix - Saporo, which is brewed using rice, is not safe. Do a search to get a lot of info on the product.

I use them for anything I would have put between two slices of bread. Today I put one in the microwave for 30 seconds with a little shredded cheese on top and when it was done, added a gluten-free hot dog and a little mustard. Yesterday was leftover corn, guacamole, cheese, lettuce and pico de gallo. Anything and everything for me! Just in moderation...

Okay gang, I'm counting on you to help me out! My family is getting together to celebrate my son's first teenage birthday (holy smokes, I'm getting old ). We want to have a dessert that everyone can enjoy. Once upon a day, my son's very favorite apple pie would have been the centerpiece. Unfortunately, that is no longer good for all or even most of us.

So I'm hoping the more experienced group mind can help me come up with a fantabulous dessert that everyone can share. Is there such a thing? Any and all ideas are welcome. Thanks in advance for all the good thoughts you always share.

YEAH!!

Woohoo!! I got to page 19.

And learned so much along the way. Thanks to all for the input on this topic. I had few external symptoms, however my intestinal damage is quite extensive as shown on the capsule study films. Not sure which side of the fence I would eventually land on, but for now I will be firmly gluten free.

The unlisted spices, natural and artificial flavors and caramel coloring are the flags for this mix. You should contact the manufacturer and ask them to tell you if it's gluten free. My family likes shake-n-bake but we can't use the Kraft version. I found another brand, Williams Brand Pork Chop Bag N Bake, that is okay. For a while, you'll need to spend more time reading ingredients and contacting companies that actuallly cooking and eating.

As far as bread goes, it's a really personal taste thing. Just keep trying different ones and hopefully something will work. I have a bread machine and make my own most of the time. But then I always like the more exotic flavors and textures to begin with. If you can make your own, check out the recipes forum for some truly inventive breads.

And keep coming here with the questions. We have all been down the frustration path as we get our diets adjusted.

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Edit - Hit the post button way to fast on that one!!

Here is the info on the walk in Baltimore. Hope to see you there.

I'm walking in Baltimore!!

I am way over the top with excitement about this and my family and friends are all tired of hearing about it. I am thrilled to feel well enough to do it.

Good luck to you up north.

Check out the home page of this site for the a geat list of the stuff not to have. There is also a list of lots of mainstream products that are gluten free.

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More stuff than you ever thought you'd need to be wary of. I was so overwhelmed at first, but things have evened out a little. Still have my mistake moments, though.

Browse through the section on products. It will give you a good idea of the do's and the do not's.

And when you're uncertain or down, check in with this gang. So much knowledge and it's all gluten free!!

Where do you get VH ?

I dream of a gluten free bakery...

Last time I was at Whole Foods, they had the GFBakehouse pies and brownies. Not so bad in a pinch. Even a gluten-free muffin would do for now.

Outback also has an apple dessert that is gluten-free. Haven't tried it, but the people I was eating with enjoyed it.

Good luck!

I hate being obsessed with food.

I don't mind the Annie's (nothing beats the real Kraft stuff!) but the Road's End Organics had to be thrown away. Yuck.

Yeah!! Another Sunday drive added back to the list.

Please post the address if you have it. Maybe when the weather warms up, I'll use it as an excuse for a day out!