penguin

Kids are way smarter than educated grown ups!

They haven't had time to get dumb ideas in their heads yet...

you are SO funny!! And by the way FIVE bucks?? Bargain...The gluten-free breads from Whole Paycheck are $8.50 here in California. And when I toasted them, two or three different varieties, they just crumbled. 'Twas a sad day, but not as sad as when I shelled out almost $9 for a double-pack of pizza crusts at same spot....they were like frisbees, only heavier and more lethal, and developed mold before I could use them.....

I always hated sandwiches too, and then suddenly not only crave them but dream about them....*sigh*

Anywho the only tolerable bread I have found is Food for Life Brown Rice Bread. But lest you get your hopes up for a slice of dreamy gluten-y fluff, the texture of it is like a bagel. Once I was prepared for that I was okay.

susan

Whole Paycheck! I love it!

I think if I ever want bread, I'll make it myself. Then at least I'll feel defeated, but not totally cheated as if I bought the lead styrofoam... When I was first dx'ed, I made the joke that gluten-free food fell into one of two categories: styrofoam or cardboard. So far, I wasn't that far off

Alright, you guys are going to think I'm nuts , but...I've been making this since I was like, 7, a version of it was in my Minnie Mouse cookbook! I make it all the time, but I've never been able to get anyone else to try it...

PB&J Popcorn

Pot of stove popped popcorn (popcorn and oil only, no microwave!!!)

In a small saucepan...

3-4 tbsp margerine

1/2 c. creamy peanut butter

1/4 c. jelly or jam of choice

Melt together until incorporated, then drizzle over the popcorn. Mix it all together and eat!

It's messy, but good! It has to be eaten pretty soon after making it, or it goes stale and soggy.

Hi I was just diagnosed with celiac last week and it’s been very hard for me. My birthday is coming soon in May and I always have a birthday cake. Now that I have to stay in a gluten free diet I’m sad to thinking that I might not have a cake this year. Does anyone can recommend where to buy a birthday cake in NYC or a good recipe?thanks

Aww...you can still have cake! In NYC, you're in the perfect spot! If you can't find it in New York, where CAN you find it?

There's a place called Babycakes in Manhattan, which I hear is good, though I've never been. Open Original Shared Link

Or you can make one with a mix, like Namaste or Pamela's! Most pillsbury frostings are gluten-free, just read the label. Welcome to the board!!!

Something makes me doubt that they get the gluten from trictale or spelt...where else would they get it?

Maybe it's an elaborate CYA statement. I hate drug companies

If that is not the case however, I found this information on a cooking website on substituting cream of tartar:

If you are beating eggs whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). It is a little more problematic to find a substitute for cream of tartar in baking projects. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.

Not exactly foolproof for baking but might get the job done if you can't tolerate cream of tartar.

You can find powdered citric acid and powdered ascorbic acid, maybe that could be subsitituted for the vinegar in baking projects?

I've tried it. Personally I think it's pretty gross tasting. It gave me really bad heart burn. It didn't feel more energized then normal.

It is really gross warm, but decent ice cold. It's also one of the only things that tastes BETTER when you add vodka to it!

I only do that at da club though

Yes! Yes! A thousand times, YES!

It's gluten-free, and I always drink one right after being glutened, it helps with the brain fog A LOT! It's all the b-vitamins.

I drink them in general as well, to help when I'm just too dang sleepy to function.

It's helped me write many a last minute term paper It's especially effective at 3am.

On the topic of baking powder....is it necessary for baking? I'm new at baking and I stopped using the powder because I just felt like it was "bad" for some reason. Everytime I used it I felt worse so I just used baking soda instead. My stuff doesnt come out great but its edible and I'm not picky so I eat it no matter what. What purpose does the tiny bit of baking powder in a recipe serve? Is it gonna make a huge difference in the final outcome?

From about.com:

Q. What Is the Difference Between Baking Soda & Baking Powder?

A.

Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.

Baking Soda

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!

Baking Powder

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch).

Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

How Are Recipes Determined?

Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.

Substituting in Recipes

You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

Yaaaaay!!!!

There are very few gastros out there who aren't doing cranial colonoscopies on themselves all the time...

Congrats!

I'll spike a fever for no reason around my period, sometimes. Maybe it's hormonal?

Just tossing out ideas here, but... I made a totally safe easter meal and still felt kind of sick...

It's because I ate too much!

I often forget that I am human and will still feel sick from overeating

I'm guessing you had a lot of casein free/gluten-free candy that day too? Maybe it was the combination and quantity of food that didn't agree with you...

Chelsea--I'm being lazy here--what is that 3 ingred. recipe? I want to make them, too!

1 c. peanut butter

1 c. sugar

1 egg

(I add a tsp of vanilla, too)

Pop them in the oven at 375 for 12-15 mins. Viola!

I use a tbsp disher that I got at my local restaurant supply, but you can roll dough into balls and flatten them!

gluten-free tiramisu! You've saved my life! Thanks!

I've learned basically everything from basically everyone. I can't pinpoint who or just one thing, just everything! I must admit, I thought you guys were nuts when you talked about cc and how you all must just be paranoid...lo and behold, cc does matter! I'd be picking my croutons of my salads if it weren't for you! And I never would have thought of health and beauty stuff, either. Although, miraculously, almost all of them were gluten-free.

Oh and whomever posted the 3 ingredient PB cookie recipe, thanks! DH eats them more than me, but he loves em! I have to make 3 batches tonight for his big presentation tomorrow.

Dannon uses a CYA response and won't say if their products are gluten-free or not. There's nothing special about Activa that Stonyfield Farms or Cascade Fresh doesn't have. Stonyfield Farms is gluten-free, and I use them sometimes, but I usually buy Cascade Fresh. It has 8 active cultures and is really tasty! I find it at the health food store, though my local megamart is carrying it, now also.

As for ice cream, a lot of Breyer's flavors are gluten-free, and they'll always list gluten. I think they're under the ConAgra umbrella. Also, Ben & Jerry's will list gluten clearly as well!

Burger King's french fries (as on their website) are gluten free AND they guarantee that they only use a designated fryer to fry their fries in. No other fast food place does this.

I'd be wary of BK fries, if I were you. They are *technically* gluten-free and *technically* in a dedicated fryer, but I've been to BK more than once and found an onion ring in my french fries. The onion rings are obviously not gluten-free. They may be fried seperately, but their holding containers once cooked are right next to eachother, and the fry/onion ring flinging can lead to cc. Just a heads up.

I don't know if you have Chick-fi-A anywhere near you, but their fries are gluten-free and in a dedicated fryer.

Well, I love her! I wouldn't make her do anything that makes her feel that emotionally sad. She loves shrimp, her favorite thing in the world. Well she had said she wasn't going to eat meat like the day before I had planned to cook these really pretty gulf shrimp. Well I went ahead and cooked them.....She grabbed one and ate it. About mid bite she realized that a shrimp is an animal. She cried and continued to eat it. It was so sad, she had her conviction to not hurt animals, but it tasted so good! We talked a long time about that and I told her I wouldn't cook shrimp at home for a while. I don't know she is a very sweet, sensitive child! I just love her!

lollie

Well, tell her that shrimp, crabs, lobsters, and crawdads are underwater bugs. Which, really, they are, what with their antennae and exoskeletons. That'll either 1: turn her off seafood completely, and then she won't like them or 2: She won't feel bad she's eating an animal, because it's a bug

I forgot to mention yesterday, that my five year old has recently decided to become vegitarian. My husband looked at me and I just looked surprised. She broke into a full out sob over having to eat an animal. She doesn't want to hurt any other living thing. I told her she didn't have to eat any meat, but she had to eat eggs and dairy and beans. All of which are not her favorites, but so far so good! She would rather eat things that don't taste as good as she would like them to, then hurt an animal. Personally, I'm really proud and impressed with her conviction. It's been over a month and she hasn't changed her mind!

lollie

I did that, too, at her age! I may have been a touch older, but not much. I don't remember why, but I think it had to do with porkchops. I think I went 6 or 8 months and had a hamburger at a friends house. I was SO SICK! But I kind of added meat back in slowly after that. Vegetarianism was hard for me because I'm hypoglycemic and eating meat helps.

That's awesome that she has such conviction! It's even more awesome that you're supporting her!

I never thought of that, thanks!

I drink a Red Bull as soon as I can after being glutened, it really helps with the brain fog and the depression. It's jam packed with b-vitamins!

That happens to me when I get glutened, although I haven't figured out if it's because I'm so frustrated or if it's a chemical reaction. For me it's gone in a day or two. I hope you're feeling better!!!

I hear this used to refer to significant others, spouses, but what does it stand for?

(can you tell I'm new?)

DH - Dear Husband

DD - Dear Daughter

DS - Dear Son

I don't see DW ever though...

DH on here can also mean dermatitis hepawhateveritscalled

Where is that, exactly? I googled it and a nudist resort came up...which would be fun as well, just harder to concentrate on what you can and cannot eat...

Hi Mightymorg....

You'll want to check out alamoceliac.org (it's austin, san antonio and corpus)

also the austin celiac listserve:

Open Original Shared Link

and if you have any celiac kids we just got a ROCK (raising our celiac kids) group started and that is at

Open Original Shared Link

There is a meeting Wednesday night for the Alamo Celiac in Austin:

The next meeting of Alamo Celiac, GIG® in Austin is scheduled for April 19, 2006 at 7 p.m. We will be meeting in a different location, the Cambridge Towers.

Cambridge Towers is located at 1801 Lavaca on the southeast corner of Lavaca and Martin Luther King Blvd. (19th St.), directly behind the Texas State History Museum. The meeting room is towards the rear of the foyer, to the right. There is parking on the street and there is a large State parking lot in the back of the Tower, off Colorado Street. Parking is free in State lots and meters after 6:00 pm.

Our topic for the meeting is Gluten-free medications. Lori Prager, pharmacist at People's Pharmacy on North Lamar, will provide a presentation to the group regarding problems that celiacs encounter with medications. If there is no alternative available to a gluten-containing medication, she will explain how that problem can be addressed with compounding. She plans to work up a list of common medication ingredients that contain gluten, to hand out to the attendees at the meeting.

Please bring a gluten free snack to share. It is important that included with each snack is a listing of ingredients. Some of our members need to avoid more than just gluten. If the recipe is either original or has been changed at least 3 times, please bring the recipe. We can publish these recipes in the recipe exchange section of our monthly newsletter.

If you have any questions, please contact Francie Kelley at fkelley@austin.rr.com or

(512) 301-2224. We hope to see you at the meeting.

THAT'S AWESOME!!! Thanks for the info!!!