penguin

There's a great chocolate chip cookie recipe in Annalise Robert's book. It calls for 1 tsp of xanthan gum for 2 cups of the baking mix. Of course, you're not making those cookies, I imagine. I would use at least 1/2 tsp. for each cup of flour.

The xanthan gum adds back some of the elasticity that gluten-free flours lack. Wheat gluten is what makes bread stretchy and elastic. I've also heard of putting some gelatin in dough. Wheat gluten is like a sticky rubber band, rice gluten, for example, is just sticky. Xanthan gum tries to make it more like a rubber band.

The best way to find out is to ask your pharmacist for the manufacturer contact info and call them to see. More than likely, the binder used is corn, but you'll have to check.

Olive oil - HOLY SPIT, BATMAN!!!!

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It's just me and my husband, but my policy is that I won't prepare something I can't eat. I also won't allow any non-prepackaged gluten in my house, and nothing that has to be repared/eaten on a dish that can't be put in the dishwasher. That means no wheat flour, bisquick, etc. because it gets everywhere. He also can't prepare frozen pizzas directly on the oven rack. I don't really let bread in the house either. What it boils down to is that he has his cereal and saltines and that's it. If he wants kraft dinner or something, he has a pot to do that seperate from the house ones. He can eat whatever he wants outside the house, and can't kiss me after eating gluten.

I found that most of what I make is gluten-free anyway, so that was a plus. The other things were easy enough to convert. Since your girls are so young, they should convert fairly easily, just don't tell them you're doing it

Bake the cookies until a little crispy and they taste just like chips ahoy

Leah-

I'm moving in. I'll cook!! I absolutely HATE the clean up. I could cook all day as long as somebody else cleans up after me!! ha

-Jessica

We have that rule too, DH and I. You have to be a REALLY good cook to pull it off. Fabulous incentive!

Especially since the better cook you are, the bigger mess you make

Cissie- I forgot to say that I add 1 tsp xanthan gum to the frying mix per cup, though I'm sure it would work without it

I just bought the book and made these. OH MY GOD they are so good and I don't even like chocolate chip cookies. And I'm eating gluten right now and STILL think these taste good

Best $17 I ever spent on a book

Oh, and for you CF folks, the chocolate chip cookies are casein-free (if you use enjoy life chips).

GO BUY THE BOOK, PEOPLE! KEEP THIS WOMAN IN BUSINESS!!!

Annalise Roberts is my hero!!! I went out and bought the book. I am a good baker again!!!

The list may change or not be complete due to formula changes or new product introductions. Please read the ingredient statement on the label for the most current information.

i hate that response from manufacturers lol. the only questionable item is "natural flavorings" but im going to asume its natural from the fruit

Del Monte is a good company like Kraft. Go for it. I've eaten all kinds of Del Monte stuff without problems.

Sorry. I'll make no further comment

Blue Diamond also makes natural whole almonds that are gluten-free

Does anyone know about Godiva? Their Belgian Dark Chocolate is the best I've ever tasted in my life!!! I can call them, or find their website, but I thought somebody might know offhand.

Cissie

Godiva is not gluten-free. Sorry

However, both Hershey and Nestle will clearly list gluten containing ingredients as wheat, barley, rye or oats. I'm not a fan of chocolate, so that's as far as I go. Others know of other gluten-free brands.

I have discovered however, that I can tolerate Spelt flour. Spelt flour has gluten in it but it is a different kind of glute than the gluten found in wheat, oats, rye and barley. There are some great breads out there that are made with spelt flour that are delicious. So, it might be worth it to try spelt bread for your son. He may be able to tolerate it too!

Good luck to you and your son!

No no no no no! Spelt has exactly the same kind of gluten that wheat, barley, rye, and oats have! It is definitely not safe for someone that is Celiac or gluten intolerant. Maybe, and a weak maybe at that, is that some people with wheat allergy (not celiac or gluten intolerance) might be able to handle spelt. Spelt is basically an anicient form of wheat.

So I am confused? Do they contain gluten and are they safe for us to eat?

I have noticed that some manufacturers have already started labeling their products with "contains" etc. but some older products that may have been sitting on shelves do not. The law stated that they did not have to remove all old labels so I wonder when we are going to finally know.

I did hear that in 2008 gluten will have to be listed...not just wheat.

Jell-o pudding, as long as there is not wheat, barley, rye, or oats on the label, it's safe. Most of them are indeed safe, the one I can think of off the top of my head that isn't safe is the oreo flavor.

With Kraft, their modified foodstarch is always corn unless stated otherwise. They aren't the only company that does this, but I don't have a list right here of who else does. If it's not a trusted company, then you have to call re: modified foodstarch.

When in doubt, don't eat it and call the company. Even with the new labelling law, it only refers to wheat, not barley, rye, or oats.

gluten-free cinn cheerios (I can't think of the brand off the top of my head)

Perky-O's

Sorry, I'm not understanding. What's wrong with brown rice sweetener?

ChelsE, your "frying" blend will become a staple in my kitchen. It's okay for you to laugh at us Southerners; heck, we laugh at ourselves!

Oh, no worries there! My whole family and my husband's family are from Arkansas. We know all the barefoot Arkie jokes, and a fair share of Aggie jokes!

Boy howdy, you mean the Boone's Farm coolers are gluten-free?!?

Makes me want to drink out in a field after the football game

Yes. DH is the skin manifestation of celiac, and often people who are otherwise asymptomatic digestively but have DH have significant villi damage.

Wow, that's just like I learn languages! My application of grammar in German, and I believe in English as well, is excellent, maybe even quite perfect. In grade school in Germany I would usually be the only one in my class (all the way through school) who got 100% on every German test, and for every essay I ever wrote. And yet, when my teacher asked me to explain the rules of grammar to the other kids, so they could understand them as well, I'd sit there with a red face, because I had no clue of the rules. I only knew that if it sounded right (and looked right on the paper, when it came to spelling), it must be right. And it was.

Now that's wierd, because I learn languages and write the same way. I don't have a friggin' clue about grammar rules to explain them, but I use them near-perfectly. I also never proof read, so how I managed to have such good grades on written assignments in school is beyond me. I was even published in the newspaper a couple of times in high school with a byline and everything. I can say anything on paper and it will sound like the best argument ever made, but I trip over words when spoken. I had always blamed my exemplary writing ability on my Montessori school education, but this whole thread has me thinking...

I'm also very good at languages, I pick them up very quickly and can write well in them. I'm not too shabby at speaking them, but won't speak them to a native speaker. I get stage fright. French especially terrifies me, though I'm the most proficient at it. I just worry how stupid my American accent must sound!

On the other hand, I'm pretty social. I'm just wierd, I guess.

The sauce is Worcestershire sauce, or "WOOster-shr". Worcester, "WOOster" is a city in central Massachusetts (and maybe in England, for all I know). I make sauces using rice flour or white buckwheat flour.

You've never been to the South to cook, have you? The way people pronounce things down here would drive you nuts

Wooster sauce sounds about right, depending on region

So I guess you need southern substitutions

I make chicken fried steak and gravy with a blend of brown 2 pts. rice flour, 3/4 pt. potato starch, and 1/4 pt. cornstarch. I call it my "frying" blend, since it's probably a bit grainy for baking but isn't for frying and gravy. I've made a roux with just cornstarch, but it comes out looking wierd with an odd texture. My gluteny husband couldn't tell the difference though between normal flour and not when I used that blend listed. I've also made fried chicken with it. That blend works fabulously for white gravy, which of course as you know is made from a roux.

Lea & Perrins is gluten-free in the US, but it's not in Canada. For bacon, I use either hormel or oscar meyer because they'll clearly list gluten as either wheat, barley, rye, or oats. I usually use oscar meyer. Depending on where you are, I've also used Petit Jean bacon without a problem.

Here's what's on their website about their labelling:

Amy’s Kitchen Products

Amy’s Kitchen manufactures a number of products that are formulated without gluten containing ingredients. We strive to make these products as delicious as our popular gluten containing products. We currently have over 60 products that are formulated without gluten.

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Current US food regulations do not define “Gluten Free”. By August 2006, the Food and Drug Administration (FDA) must issue a proposed rule that will define the criteria for "Gluten Free" labeling of foods; the final rule defining “Gluten Free” must be issued no later than August 2008. In the meantime, Amy's Kitchen has decided to label the products we make without any gluten-containing ingredients as “No Gluten Ingredients”. In April 2006, you will start to see “No Gluten Ingredients” on the front of frozen product packages and on the back of canned and jarred product labels. Once the criteria for “Gluten Free” are final, Amy’s Kitchen will update our packaging according to the FDA criteria.

I could have written what Debmidge wrote. I live in Texas, and every language I know other than English is useless here. I have second (french), third (greek), and fourth (ASL) languages. I even know some spanish, it was my first language and I lost it as I got older, but it does come back pretty quickly, I don't have an interest. I work in the non-profit world and it's really hard to find a job here that DOESN'T require fluent spanish. I'm not one that looks for the menial jobs either, I'm college educated and very experienced. It's not even just for organizations that serve immigrants, but almost ANY company/organization. If I'm applying for a position for an organization that serves immigrants, then sure, require me to speak spanish. I don't think I should have to learn a language I have no interest in so that I can accommodate people that aren't assimilating to the US and it's language. I don't move to say, Serbia, and expect everyone to accommodate me and speak English. JMHO.

Dinner is usually baked chicken with veggies (marinated in Annies Tuscany dressing), Tinkyada pasta with Emeril's or Classico sauces, gluten free turkey meatloaf, steak, pork chops, Chelsea's country fried steak , Ian's chicken nuggets, Amy's Mac N Cheese (really any of Amy's meals are good for lunch or dinner), homemade chicken tenders, mashed potatoes, baked potatoes, potatoes au gratin, thai kitchen noodle dinners, shelton's turkey chili, Imagine soups, Progresso's creamy mushroom soup, tostitos and salsa, Delimex Taquitos, Ore Ida Fast Food French Fries, Carl Buddig Luncheon Meats, Homemade steak/chicken tacos/tostadas/burritos.

That is off the top of my head, LOL

Glad it made the rotation!