penguin

Im skeptical about buying things that dont say "Gluten Free", I gigured they would have a good selection. It would be nice to know what I could buy at any ordinary grocery store.

I've been glutened by more things that say "gluten-free" on them than by mainstream products!

I buy a lot of Kraft, Unilever, and General Mills products because they will always clearly label gluten in the ingredient statement.

I explain Celiac Disease to all of my family, but if I'm just out with friends or work people, I say I'm allergic to wheat. Not to offend, but "gluten intolerant" or "gluten sensitive" sounds kind of wishy-washy and may not be taken as seriously.

I know I'm not allergic to wheat, as it were, but if people press further, I go into the Celiac spiel. Celiac and gluten intolerance aren't allergies, but in many ways, they behave like one.

ANY major surgery, illness, pregnancy, or trauma can trigger autoimmune diseases. If your celiac is under control, I don't see why it would be a problem, and you'd have roughly the same risks as everyone else.

You are opening yourself up to the possibility to triggering more autoimmune diseases, but you do that every day when you get into a car hoping not to crash. It's a personal descision, plain and simple.

Chelsea - I've googled the latin translations and can't find out what your phrase means...don't keep us in the dark any longer.....

"Don't let the bastards keep you down"

I first got it from The Handmaid's Tale by Margaret Atwood

Here is a recipe that was posted in February:

I made these a few weeks ago, they were GOOD!!

1 cup gluten-free flour mix

2/3 cup cornmeal

2 Tbsp sugar

1 1/2 tsp baking powder

1 tsp salt

2 Tbsp shortening

1 egg

3/4 cup milk

1 pound hotdogs

cooking oil

Combine flour mix, cornmeal, sugar, baking powder, xanthan, salt and mustard in a bowl. Cut in shortening till mixture resembles fine crumbs.

Beat egg and milk in a separate bowl. Add to dry ingredients.

Dry hot dogs with a paper towel and cut into 1 inch long pieces.

Coat hot dog pieces well with batter and deep fry in hot oil (375 F) till golden brown.

I also noticed for the last day or so, the site has been very slow--especially last night. It was not my computer, I don't think, because anyplace else I was on was fine.

Ditto here. Seems to be working much faster now.

Maybe the board ate too many cookies....or altoids

Answered my own question. Looks like the board was down from about 4:40 (central) and just now came back on. I thought my comp might be going screwy.

Thanks for fixing the lifeline, Scott

I like our synchronicity in posting, Vincent

Anybody else get an error message about too many clicks or something? I couldn't check posts at 4:30 and when I tried again at 6:30 I got the same message. I just now was able to get on, what gives? Just me?

I'm almost afraid to post this after the altoids/cough drops/tic tac orgy that's going on in a neighboring thread!

Mine is more tame...

DH asked me to ask about this one...

OK, so while my husband has bought into the idea that he can't kiss me if he's had gluten, he thinks he should be safe several hours after eating the offending substance.

He also has this thing about not brushing his teeth during the day. Morning and bed only, he hates all toothpaste. And mouthwash. Refuses to do it (beyond the scope of normal hygiene, I mean).

Amylase in saliva breaks down starches, right? But gluten is a protein? Therefore saliva doesn't break down gluten?

How long after ingesting gluten is it safe for him to kiss me so not to make me sick? Anybody know?

TIA

Unilever is like Kraft. I'd say that it's safely safe.

Lasagna is too much effort to have to PB&J it!

Three women in row were saying that they cried all the time, because they couldn't eat whatever they wanted. There complaints were about not being able to order their favorite sandwich from the deli, or that after they cheated and pigged out on a big slice of chocolate cake their numbers were too high, or that they are craving something they can't have

Oh, boo hoo. You have to actually eat somewhat HEALTHY for what, half a year? Heaven forbid you nourish your growing child with FRUITS and VEGETABLES in thier most important developmental stages. Buck up, darlin's, you ain't seen nothing yet!

You have every right to vent, at least!

I got to say this in another post today: Stupid people. They're everywhere.

I called the ADA once when I was dx'ed. They said it probably is a disability, but it would depend from person to person and place to place. It's a crapshoot, as far as they're concerned.

Open Original Shared Link

"Hip Whip is the first truly all natural non-dairy, real food answer to whipping cream. Unlike others, it contains no dairy products, including no casein, a milk derivative. Hip Whip is tofu based and made with all natural ingredients. It is sweetened with white grape juice concentrate and gluten-free brown rice syrup. It is airy and light, 100% vegan and ideal for a tofu-ice cream sundae, a vegan pie, or served with berries."

I'd give a pinky toe for a McDonald's double cheeseburger...

I never even liked them that much!

BUMP!

The camping trip is this weekend and I'm really nervous! I got high protein boost, dinty moore beef stew, and some safeway dehydrated soup cup things. Also some raisins and prunes. I'm hoping that I can get to the salad bar first. I don't trust the kitchen to make anything for me, because it's a camp kitchen, where all appliances are along the walls and all prep work for everything is done on an island.

What else? I'm concerned that I won't have enough to eat and I'll be shakey and forced to eat gluten!

What else is good that doesn't have to be refridgerated or heated (with anything but hot water)?

TIA!

"oh, yeah, I try not to eat gluten, but sometimes you just need to indulge." This is a person whose gone back and forth between being vegetarian, vegan, macrobiotic food only, etc, and the way she spoke about it, she made gluten seem like an ethical issue rather than a medical one--I can't possibly think of why anyone would be politically opposed to gluten. It made no sense to me--I think she just saw the word in nature food stores and believed it had to be some sort of cause, like "save the rainforests" or something. As if gluten is this pernicious critter going around and strangling the endangered animals rather than a protein that poses a threat to people with celiac disease. What the heck?

People for the Ethical Treatment of Wheat?

Stupid people, they're everywhere

I got an ulcer from dining hall food, also. EVERYTHING was deep fried and/or smothered in gravy. I think they even deep fried the coke. The dining hall was named "Brough" pronounced "Bruff". You can imagine the nicknames

I thought it was the dining hall food making me sick all the time, but the problems continued off-campus. Ergo, celiac. I can't blame all my gastro problems of campus food...

If you have a clinical dx of celiac, it should be a breeze to get out of your dining contract. A lot easier than all the people making stuff up to get out of it (happened at my school too).

You are WAY better off trying to sneak a hotplate into your dorm room than you are eating in the dining hall. What a nightmare. I lived on cheerios for 3 years of college...

Pickles are generally gluten-free.

Vlasic is definitely gluten-free.

Welcome to the board! Sorry your son is sick, and that you can't find a good dr. to help. Did they run the full celiac panel or just one type of antibody?

Where in Upstate NY are you? I used to have a great pediatrician (for myself ) in Syracuse. Her name is Dr. Cummings and she's in East Syracuse.

St. Joeseph's in Syracuse is a great health system and has fantastic dr's all around. I don't think I needed a gastro at the time, but my other experiences were great.

I get the problem in my knees from time to time. It doesn't hurt, but for some reason tylenol helps me sleep with it. Don't know why.

I also get wicked charley horses at night, but for me, that's hereditary. Everyone in my family has the problem, most of us have low blood pressure and my mom has has a low sodium problem. Orange juice and bananas help, I think it's a potassium deficiency that causes it.

I have had those pains for about 3 years, and about half the time I end up throwing up. My doctor calls it pyloric spasms, your stomach muscle literally spasms like any other muscle. They come once every 2-3 months for me, though now I think it's gluten related. It seems like I get that pain 3-4 days after glutening, although I'm not sure of the correllation yet. No other cause has been found, and I think they did every test in the world for it. I take phenergan when it happens, and it knocks me out for at least a day.

As far as those B-vites, I'm taking them too, though not regularly. I took two last night and today I feel like I was hit by a truck. Achey, tired, stomach is wierd. I already know I don't do vitamins well, though I don't know what the deal is.

Sorry, I'm not much help, but I thought I'd share that I have some of the same problems. Feel better

regarding popcorn: I hate microwave popcorn - hate the smell, hate the chemicals they use in the ingredients, hate the chemicals they use in the bag that release bad things into our food, hate the taste. I've never popped popcorn in oil (can you do it on the stove without oil?), so there are two options left: air popper (tasty, takes about 10 minutes, though), or a regular lunch size brown paper bag with two staples at least three inches apart (to make it microwave safe) with a scant quarter cup of popcorn in the microwave for around two and a half minutes (but go by sound).

I really hate microwave popcorn and only eat it *very* occasionally. I work at the boy scouts so there is popcorn everywhere Sometimes I get hungry and I don't have anything with me, ergo, microwave popcorn.

I always do mine in oil. I don't like unitasker appliances (like airpoppers) because I already have too many gadgets and appliances in my kitchen . DH would kill me if I got more. I didn't know about the brown paper bag though, I'll have to try that! Do you fold down the bag once before stapling, I assume?

Yet another reason to pop your popcorn the old fashioned way, and with real butter for a topping

Chelsea,

I'm glad you posted. I belong to a food allergy group, and several people are trying to find a cake recipe they can use. None of us can use mixes, and the recipes we've found all contain ingreidents we can't use.

This recipe isn't viable for us in its current form, but it almost seems like it could be modified, and I"m hoping someone here will have ideas for that. The tapioca, xantham gum, mayonnaise, sugar, milk, and eggs would have to be substituted.

INGREDIENTS:

* 1 1/2 cups white rice flour

* 3/4 cup tapioca flour

* 1 teaspoon salt

* 1 teaspoon baking soda

* 3 teaspoons baking powder

* 1 teaspoon xanthan gum

* 4 eggs

* 1 1/4 cups white sugar

* 2/3 cup mayonnaise

* 1 cup milk

* 2 teaspoons gluten-free vanilla extract

Does anyone have ideas for this? At a glance, I almost think this is possible.

OK, let's see if I can help. I think the tapioca flour could be subbed for potato starch flour and/or sorghum flour. I don't think the xanthan gum is necessary in this, so I'd just omit it, or use some unflavored gelatin instead. For eggs, you can use egg replacer, or there are people on here that have tons of egg replacing methods. Mayo is easy, you can use shortening, applesauce, butter, probably oil though I don't know the replacement ratio. For sugar, use the substitue of your choice, agave, stevia, beet sugar, whichever, though if you're using a liquid sugar replacement (like honey) you have to compensate by reducing the liquid amount. For the milk, use rice milk, almond milk, Vance's dari-free, or coconut milk. You might be able to get away with using fruit juice.

Hope that gives you ideas on how to modify the recipe...

So, I made the cake, or cupcakes and little cake, rather.

They're really pretty, I added a packet of sugar free white chocolate pudding (since that's what I had) and it added a nice flavor, though I'd add full sugar pudding next time.

I only ate a sliver, because every time I bake or buy a cake, I remember that I don't really like cake that much

DH, on the otherhand, ate about 3 cupcakes and half the little cake before I had to shoo him away. So they pass the gluten-eater test

They are quite good, but I think I'll use potato starch or sorghum flour instead of the tapioca next time, because I don't think the tapioca sits too well with me in large quantities like that. I find that every time I bake with it.

I used pillsbury cream cheese icing, as per DH's request, it was yummy!

I'd reccommend this recipe, for sure! Yay for successful cake!