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Kim

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by Kim

  1. Kim
    All vinegar, except malt vinegar, is gluten free. The only vinegar you have to worry about is malt vinegar, and, in the US, it will be labeled malt vinegar. If it just says vinegar, that's distilled vinegar, which is okay. Hope that helps. You may wish to read an article in Volume 8 #3 of Gluten Free Living which is all about vinegar. Kim.
  2. Kim
    If you are also cooking for other kids, it sounds like you are pretty busy. I would recommend that you try the Kinnikinnick white sandwich bread. It's ready made and the only ready made bread I would recommend but it is good and could save you some time. If it's not carried in a local health food store, you can order at www.kinnikinnick.com. If you...
  3. Kim
    Hello. All vinegars, EXCEPT malt vinegar, are okay on the gluten-free diet. You can use distilled vinegar, cider vinegar, balsamic vinegar, wine vinegar. The only one you cannot use on the gluten-free diet is malt vinegar. There was some "discussion" for many years that distilled vinegar is not okay, however, this is not correct. Distilled vinegar...
  4. Kim
    I recommend storing yeast in the refrigerator so it lasts longer. I store my flours in the freezer/refrigerator so it will last longer. The only flours that I know of that MUST be kept in the freezer are brown rice flour and bean flours which will go rancid. I have the Zojirushi and love it. Also, you can purchase the bread machine from the Gluten Free...
  5. Kim
    In your stomach, you have good bacteria and bad bacteria. For some people, there are naturally too many of the bad bacteria, so they supplement with adding more of the good bacteria (probiotics). One gluten-free brand is Culturelle. some people believe that celiacs can be predisposed to having this "bacterial overgrowth" and they therefore, supplement...
  6. Kim
    I forgot to mention that planning is very helpful. I have explained to my friends that I travel with that picking some place to eat at the last minute that's not an upscale place causes me too much stress and often those are the places where I get an accidental ingestion of gluten. So, we make reservations ahead of time for dinners and we choose restaurants...
  7. Kim
    I go to Vegas every year and have not had too many problems. I try to eat at nicer restaurants and they're very accommodating. The buffets are not a great thing for maintaining a gluten-free diet -- even the the "gluten-free" items can get cross contaminated. The only restaurant NOT willing to accommodate me was La Circe. I had a wonderful meal at Nine...
  8. Kim
    I buy pasta -- it's just not worth the effort to me. I like Tinkiyada and I just tried Cornitos and it was good too. I do make my own gluten-free ravioli (cheese or beef) and they are quite good, but time consuming to make. I make them in bulk and freeze to use later.
  9. Kim
    It sounds like the almonds are messing it up -- I would think "dough enhancer" would be a better replacement for the milk powder or try cider vinegar. Either one of those would be better than almonds. Also, if you can "halve" the recipe for experiments, it will save you on ingredients until you are sure you have it right. Good luck, Kim.
  10. Kim
    Hi Sara. Thanks for posting all the gluten-free Jewish recipes. We make our "unmatzah" balls using potato flakes and serve them to everyone (you really can't tell the difference -- they're wonderful). Take care. Kim.
  11. Kim
    Tones Vanilla, Kroger Vanilla, McCormicks Vanilla -- they're all gluten free.
  12. Kim
    Soy is a heavier flour (than for example tapioca), I would try rice flour or sweet rice flour. If you want to try to be "healthier", try 1/2 brown rice flour and 1/2 white rice flour. Let us know how it works. Kim.
  13. Kim
    Were you accurately diagnosed celiac disease -- biopsy/blood test? If so, I'd give it more time to show improvement and would not start taking in gluten. You may wish to get a second opinion from a medical doctor (gastroenterologist) who specializes in celiac disease. good luck.
  14. Kim
    While I understand the motivation, I'm really not sure that inundating Oprah's web site is the best way to convince her staff to do a story on celiac. It may just seem harassing and turn them off. It seems that enough emails have already been sent so that if they are interested, they'll check it out.
  15. Kim
    I'd be interested.
  16. Kim

    ARCHIVED Need A Good Doctor In Ohio

    Kim replied to whitelacegal's topic in Doctors

    The Columbus support group (Gluten Free Gang) has a web site -- columbusceliac.org. You should contact Mary Kay Sherritt, at Columbus Children's Hospital. She should be able to recommend a good doctor (I wasn't sure if you needed pediatric or adult -- either way, she's very nice, and very plugged into the Columbus community. Good luck.
  17. Kim
    I am a patient of Dr. Rudert and she is wonderful. In addition, there is a meeting on April 24 at the PF Chang's Perimeter of the Cobb Support Group and Suzanne Magni, a registered dietician, is speaking. You may be interested in attending that as well. If so, I can post the time and other pertinent information. Good luck. Kim.
  18. Kim

    ARCHIVED Need A Good Doctor In Ohio

    Kim replied to whitelacegal's topic in Doctors

    Where in Ohio? I can make recommendations for Columbus or Cincinnati
  19. Kim
    Hi Karen. Sorry you couldn't make it. I was there and it was good. Dr. Rudert is speaking on Thursday March 25 from 12:30 to 1:30 pm in the Richard H. Rich Auditorium in the 77 Building of Piedmont Hospital. The lecture is open to the public and the topic is: The Medical and Nutritional Implications of Celiac Disease. I'm not sure if I'll be able to...
  20. Kim
    Hi everyone. Sorry I wasn't on for a while. The Gwinnett meeting is NOT is Gwinnett in March -- just this one time. The Cobb Meeting will be April 24, and I'll post the information as soon as I have it. Hope to meet you all on Saturday. Kim.
  21. Kim

    ARCHIVED Breading

    Kim replied to KellyR's topic in Gluten-Free Recipes & Cooking Tips

    In addition to the gluten-free breadcrumbs you can buy or make, you also can put gluten-free tortilla chips in the food processor and use those -- they also sell those already processes. Especially for mexican food, these are very good. Kim.
  22. Kim

    ARCHIVED Chinese Food

    Kim replied to KellyR's topic in Gluten-Free Restaurants

    I actually get Chinese quite a bit. I either order the dish without soysauce (so they make the sauce with everything but the soy sauce) (and I do tell them I have a food allergy and speak with someone in charge) or I bring in my own gluten-free soysauce and have them use that instead. It's worked fine for me. I think if you go to your "neighborhood" place...
  23. Kim
    Hi D. It sounds like your body may not be absorbing nutrients (and calories). Doesn't sound healthy to me. I'm not a doctor, but I'd sure go see one. Good luck. Kim.
  24. Kim
    try www.ramapovalleybrewery.com for gluten free beer. I haven't had it, but people on the post said it was good. Good luck.
  25. Kim
    Hi Dewey. You are correct that FSAs will vary from employer to employer, but the gluten free food is a prescription and should be included (certainly in all that I've worked with)... So, your recommendation to be persistent is very well taken.
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