penguin

On the pizza thing - can you put parchment paper on a regular pizza pan (the metal kind with holes in it)? My 2 pizza pans have both been used for gluten pizza and I don't want to buy new ones, but I'm afraid they mind still hold some gluten in them....

You can use parchment paper for almost anything

That would definitely work.

Well, the results of the iron study came back...I knew I was anemic, but I didn't think I was THAT anemic!!!

Here were levels:

Hematocrit 19 when over 40 is normal

Saturation was 4 when 20%-50% is normal

Ferritin was 4 when over 10 is normal

Holy hell.

Since I don't tolerate vitamins well, I see a lot of liverwurst and spinach in my immediate future

Freaks me out about what the bone density study will bring...

Why not just put all that stuff you listed in the new pot with water and see what comes of it? I'd bring it to a boil on the stovetop, then put it in the oven to cook slowly. I'd cut up the sausage and brown it first. And cook the chicken first, too. I'm not very good with recipes, I just throw it all in a pot and see what happens. Almost always, it turns out great!

Yeah, I realized looking at my list of potential ingredients that I had all of the makings of jambalaya! Or something reasonably close, anyway. I never measure either, I'm a big tosser in of ingredients. I'm thinking of browning the rice too to make it nuttier.

I can't wait to cook with it!!!

I'm a big BIG food nerd and I get really excited about new tools

DH allowed me to buy (read: allowed me to guilt him into) a 5 1/2 qt. white round Le Creuset french oven. I had to have it RIGHT NOW because the company discontinued the white and I wanted my workhorse (the 5 1/2 qt) to match everything always, since it'll always be out. I had to get it on eBay. I want everything else Le Creuset makes, but I don't care what color it is We have a Le Creuset outlet nearby, and I missed buying their last white one by 2 minutes! I told DH that he can buy me Le Creuset instead of jewelry

Anyhoo...once I get my food and utensils unpacked from moving, what should I make?

I'm thinking spanish rice because I have some smoked sausage to use up and I have the stuff for it, and I don't want to go shopping. Only problem is that DH doesn't really like spanish rice

Does anyone have any suggestions for what to make in this gorgeous pot? Bonus points for using smoked sausage and not containing beans.

I have canned rice, cheese, smoked sausage, chicken, stewed tomatoes, tomato sauce, diced tomatoes, onions, garlic, any spice I'd ever need, canned corn, frozen veggies, a can of diced chiles...a bunch of other stuff but that's what I could think of off the top of my head...

Thanks for the help!

It's one of the tortures I put myself through (making it but mot getting to eat it!) - gluten-free pizza doesn't compare! I always make my gluten-free pizza first and it goes on the top rack, theirs on the bottom. If I am careful I can avoid the cross contamination. This is, however, the ONLY non-gluten-free thing I attempt in the kitchen.

Friday night is also pizza night in my house, and we just switched to gluten-free pizza. I am a pizza snob, so I know my stuff. If you make the red bag of chebe mix, add parmesan to the mix, and bake it on a stone, it passes for real pizza! The crust is crispy on the outside and chewy on the inside, just like it should be. If you use your old gluteny stone though, make sure it's lined with parchment paper, or you'll get glutened from the stone! The parchment also makes for embarassingly easy cleanup!

I'd been thinking about baby vites for a while, since I can't seem to tolerate big kid vitamins I used to be able to handle kids chewable vitamins, but they're upsetting my stomach, even. Are the baby ones really more gentle? How much do adults take?

Thanks for calling them!

I ran across this on Simply Recipes this morning, sounds good!

Open Original Shared Link

I have to remember the guac recipe, since my cookbook I base it on is in a box somewhere until I unpack it. I think I can remember the salsa off the top of my head too...lemme think about it

GUACAMOLE

2 lg. ripe avocados

1 med onion, chopped (red is nice for color)

2-3 large cloves garlic, minced

2 medium tomatoes, seeded & chopped

handful of cilantro, chopped (if you don't like cilantro, you can use flatleaf parsley, but it'll be a different effect)

1 jalepeno pepper, seeded and chopped (add some seeds back in if you want it hot)

juice of 2 limes

1 tsp salt

dash pepper

1: Pit the avocados and mash the meat in a large bowl. Mix in the lime juice.

2: Add the garlic, onion, cilantro, tomatoes, jalepeno, and salt and pepper

3: Mix together, chill, and serve!

Make sure the guac is covered before serving or it will get brown! Pressing plastic wrap into the dip so there is no air will keep it from getting brown.

Serve with chips.

SALSA

4 large tomatoes, seeded and chopped

1 med onion, chopped (again, red is pretty)

3 cloves garlic

1 green bell pepper, seeded, deveined, and chopped

1 jalepeno pepper, seeded and chopped

handful of cilantro, chopped fine

juice of two limes

tsp of salt

1: Mix ingredients together and chill! Serve with chips.

I get nothing but rave reviews for both recipes, and I like it because it's easy just to chop stuff

mango 04, you are so right, maybe i should dtart cooking gluten-free for my kids now so if and when they have the test its not way out there for them, BUT, you can taiste the differnce in cakes and pasts which is what my kids love the most.

DH is a gluten addict, and he actually likes tinkyada better than regular pasta. I thought pasta was the easiest thing to replace! It also helped that most of the things that were in my dinner rotation were already gluten-free, and the others were easily modified. Nini has an oven baked fried chicken recipe using instant potato flakes that works really well. I make ranch chicken tenders with them. My suggestion would be to start phasing gluten out of your house, starting with dinners.

In my house, I allow pre-packaged gluten only for DH. That means he can have his cereal and crackers. I don't allow regular bread though, but we never ate it anyway.

When I have kids, or if I have kids visiting, I'll make the house TOTALLY gluten-free because kids leave crumbs everywhere and their hands get on everything and then they kiss you with gluteny mouths...not worth the risk to me. At least while they're young.

Many ice creams are gluten-free, and if they HAVE to have cakes, buy store bought cupcakes to reduce the crumb factor.

There's always guacamole and salsa. I have recipes for both that are excellent if you would like.

That's great! That makes a world of sense that they're owned by Procter & Gamble. For future reference, they list gluten on their labels, but always give out a CYA statement.

I get on the message board when I'm pumping and realized the other day that if I give up pumping, I'll probably be giving up Celiac.com too, at least partially!!! I just don't have this much time otherwise. I guess pumping is a good excuse!

Sorry, it's just funny that you've got a vacuum on your boob every time you get on here

Way to go on the pumping, though!

Does anyone know the average blood sugar level without fasting? I just did mine at my mom's and it was 122.... is that good...bad...or ugly.... I'm not knowledgable about sugar levels.

When was it taken? Fasting? Random? Just after eating? 2hours after eating?

Here's a site that might help: Open Original Shared Link

1/4 cup of raisins has over 3g of fiber in them!

Here's a site with tons of high fiber food reccomendations:

Open Original Shared Link

Absolutely true. How many people come here posting that they're looking for a second opinion? It doesn't mean they're looking for confirmation, it means they're looking for a different diagnosis.

That is not always true. I'm looking for a second opinion and I'm going to be gluten-free after my endo no matter what. In my case, I was dx'ed celiac on inconclusive bloodwork and dietary response alone by my primary doctor. I decided that I needed the endo or else I would be questioning my dx until the day I died and I would have cheated a lot. That does not mean that if my endo is negative I will eat gluten, the GI said that I'm definitely gluten intolerant, it's just a matter of seeing what the damage is.

Bottom line: it's a personal decision.

Um, ditto Nini. I've been on a gluten challenge for about a month and I've gained 16 lbs

I think my body thinks it's starving. My GI didn't seem surprised for some reason. I just bought a gazelle, maybe if I use that it'll help.

Could have been a couple of things:

1: grapes have a lot of sugar, it may have been a sugar problem if you ate a bunch of them. I know that would bother me!

2: Are the kinnikinnik donuts fried? I can't imagine what obscure flours and oil would do to my stomach, eep!

3: A combination of both

4: you just feel sicky today?

Feel better!

Rinsing your mouth with a fairly strong solution of warm salt water will help with both the infection and the swelling. It is in no way pleasant, but it will definitely help. Do it several times a day until it goes away

Also, avoid cokes and acidic foods until it's gone (oranges, tomatoes, etc)

Peanutbutter/rice cakes or the Celery idea would be tough to manage while driving though.

Hah! I've totally done it! If you can handle having skippy, they have a nifty squeeze tube that's good for travelling. Not the best PB in the world, but it does the job.

Sounds yummy... but I dont have m&m's so maybe some mini marshmellows? I have them! Seeds... Im not a fan of... last I checked I was not a birdie! SO what I bascily have is peanuts, rasins and mini-marshmellows LOL

Sounds good to me! I think I've actually had that combo! Almonds are good, too...

Cooler? Do ppl still use those anachic things? We have a fridge Googurt? I thought hat was pretty sugary, so I never looked at it. Guess I should!

Lucky! That's 75 bucks my husband hasn't agreed to part with yet

Gogurt is kind of sugary, but it has protein in it too. Just don't eat it mid crash.

Oh, make sure you keep your levels as stable as you can. I find that when I'm up all night or don't get much sleep, my blood sugar is really wacky the whole next day and I'm ravenous!

WARNING IMODIUM liquid is NOT GLUTEN FREE

I was reactive to the liquid IMODIUM so I called IOpen Original Shared Link and guess what-- Imodium liquid is NOT free of GLUTEN. BEWARE! It has SOY in it also and SPLENDA is in the liquid.

The woman was very very nice, and told me that CORN is what they use as a binder.

So for us celiacs that are at the stage of the disease with seconary food allergies to CORN. This product although we think it is helping us, we might be doing more unseen damage to our bidy with the corn. AND The liquid had GLUTEN!

CALL the number yourself and speak up.

Sorry? I found this confusing...

Please correct me:

it has gluten from wheat, barley, rye, or oats

It has corn

It has soy

It has sucralose (splenda)

If it does have gluten from WBRO, which component is it in? The only sketchy thing I saw was flavors?

Gluten free gorp is good: peanuts, m&m's (oh shush, it's not THAT much sugar in the grand scheme ), gluten-free cereal of choice, raisins or crasins, sunflower seeds, almonds, soynuts (if you swing that way).

If you have a little cooler, I'm a fan of string cheese and gogurt. Lunchmeat roll-ups might be good too, with meat and cheese held together by a toothpick.

gluten-free pretzels, or rice cakes and peanut butter.

Fruits and veggies, dried fruits.

Beef jerky, if you weren't so averse to it

PACK COKES JUST IN CASE!!!

Have a good trip!

It's 3 months on gluten, actually, at the equivalent of 4 slices of bread a day. That's what the latest research says, anyway.

Jerry, you have several options:

1: Just go gluten-free if you're confident in your self-diagnosis and don't feel you need mainstream testing. This also requires that you don't cheat and challenge yourself all the time just to be sure.

2: Just get the blood test, and go gluten-free either way. Note that blood tests may be inconclusive, especially since you've been flip-flopping back and forth between diets.

3: Get the blood test and biopsy, see caveats in #2.

4: Use enterolab and see if you have the gene, malabsorption, and immune reactions. It won't tell you if you actually have celiac though, but it will confirm your suspicions of intolerance.

Just curious: if the gluten hidden in scrapes in a non-stick pan, cutting board or plastic colander won't come out by intentional and vigorous scrubbing, then how does it transfer onto food so easily?

Lisa

My husband, the ever concise chemical engineer says that yes, gluten can get into teflon, but, it will wash out with enough washings. It's just a matter of getting to that enough stage

What is the Crucible?

I guess you're a product of the Cali school system, eh? My sister and brother are, and they wouldn't have a clue what the crucible is

It's a play about the Salem Witch Trials by Arthur Miller, required reading in high school in many states. Anyway, these girls go crazy accusing all of these people of witchcraft and goad eachother into seeing things that aren't there during hearings and trials after they themselves were involved in dancing in the forest and calling spirits.

Open Original Shared Link

This brings up something I've wondered about... what constitutes 'gluten-free" in legal terms? Is there any actual amount that is considered "inconsequential", according to labeling laws? (Heaven knows there are products that declare themselves fat-free, but list oils as an ingredient... there is some percentage threshold that allows this, as I understand.) This whole labeling business is so confusing & very often infuriating!

Does anyone know the rules?

Leah

Yeah, there are no rules! The FDA does not have guidelines in place for gluten-free foods. Most companies that do test for gluten use the codex standard that is used in Europe which is <20 parts per million. American (and Canadian) companies are required to declare wheat *in* foods since wheat is in the top 8 allergens and all 8 must be declared when used. I'm not sure the facility statement is required for wheat, though. Technically, someone could slap a gluten-free label on a loaf of wonder bread and it would just be a pretty label (well, other than the false advertising thing). There is no standard in the US for gluten.

Very infuriating, which is why so many of us have been glutened by "gluten-free" products

Don't let doctors tell you that anemia is normal because you're female, either! I know you didn't mention anemia, but you probably are. Unless you have something wrong (like endometriosis), there is no reason you should be anemic. Women are *built* to bleed every month. If you're on the pill, then you REALLY shouldn't be anemic since you generally bleed less.

Always investigate!