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sweetie101282

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

Everything posted by sweetie101282

  1. sweetie101282

    Happy birthday and may God bless you today!

  2. sweetie101282
    Maybe people have been using too much pumpkin - I'll try it this weekend and report back...
  3. sweetie101282
    Hi there! I was just visiting Chicago a couple weeks ago, staying right downtown for a conference. You should check out Lou Malnati's Pizza... I think it's near Illinois and Wells. Anyway, they will make for you an authentic Chicago-style pizza with no crust! Chicago style pizza is famous for having a solid layer of sausage at the bottom, so they just use...
  4. sweetie101282
    Ok, I am officially freaked out... when you hear back from your doctor will you please post her response?? Thanks! Amy
  5. sweetie101282
    It's not necessary to worry about modified food starch in most cases, especially products made in the US. Food starch can mean many things but in the US it typically is referring to cornstarch, sometimes tapioca. If this product flat out says "gluten free" I wouldn't worry about it unless I saw a contraction like "wheat starch" listed. The company is taking...
  6. sweetie101282
    Good point, It looks like the Clan Thompson info may not have been updated recently...perhaps we should seek out a more current list from them... pray for me as I sit on hold for the next 10 hours lol :-)
  7. sweetie101282
    ugh..I think I just puked a little.... Anyways..back to this whole paper products thing...I can't tell you how surprised I was to figure out that PAPER TOWELS have been a major glutening factor for me. I would always get sick after having fried foods, but I always blamed a "crummy" kitchen, or maybe contaminated oil. The thought that it could have been...
  8. sweetie101282
    Yup, it was the liquid - sold in the fridge section.. I'm not sure if they'll have that flavor around anymore though since the holidays are over :-(
  9. sweetie101282
    Sidebar- the food co-op next door is GREAT! I used to love going over there and grabbing fresh fruit etc on my lunch. The selection isn't that great, but they sometimes have great deals on my favorite item....Amy's Mac n Cheese!
  10. sweetie101282
    A word of caution on A Piece O Cake... they do their baking on Tuesday for Pickup on Wednesday so if you drive out there on a Tuesday you will be sadly disappointed. You will also be disappointed if you expect to go there and have items ready to pickup, they are strictly made-to-order: place your order by 10:30 tuesday for pickup anytime on Wednesday...
  11. sweetie101282
    I haven't been on the site too much recently so this may be old news, but I recently bought one of the Holiday coffee creamers that Coffeemate put out (I had the pumpkin spice). Right on the label in a section called "good to know" it says Gluten Free! What a stride in the right direction! I will certainly continue shopping with a company this willing to...
  12. sweetie101282
    Actually, the twinkies were added after I left last Dec., I haven't had the pleasure of trying them..according to Linda they're awesome. (If you'd like a sneak-peek of their goodies, Linda and Stan are the hospitality hosts of the Michigan Capitol Celiac Support Group; which means they often bring something to share at the monthly meeting (I think it's the...
  13. sweetie101282
    Well today is your lucky day, because I had the Gluten Free pleasure of working at A Piece O Cake once upon a time... APOC is actually a wedding cake business - mainstream upscale wedding cakes...HOWEVER - The owner, Linda, found out she had Celiac Disease and so they found a small niche doing some gluten-free baking. It's ONLY by special order, orders...
  14. sweetie101282
    The last time I checked Mongolians website there were only 2 of their new sauces we could have; the lemon and the spicy buffalo. Just make your plate and then tell the waiter that you have an "allergy bowl." They will take it to the back and cook it in a clean skillet. I just ate there last week..no problems.
  15. sweetie101282
    you can get 4 lbs. of white rice flour at meijers for under $3 in the ethnic foods aisle.
  16. sweetie101282
    Ok, you can stop looking! :-) We do gluten free baking at the bakery I work at and we follow two basic rules for converting regular recipes to gluten free.. If it's a cake, use Bette Hagman's featherlite mix If it's a cookie, use Connie Sarros flour mix Connie's is: 2 1/2 cups rice flour (white) 1 cup potato starch (the lighter starch, not...
  17. sweetie101282
    Ok, so last time I went to Changs I ordered the Cantonese Chow Fun and got the small stick noodles so I asked to speak to the manager b/c last time I had the fat noodles. He told me that if you EVER get anything other than these small stick noodles, send it back. It will not be gluten-free. I was pretty ticked too b/c when I went and got the fat noodles...
  18. sweetie101282
    Time once again for my infamous 2 cents... lol Worst gluten-free products *NU world Amaranth Snack Crackers.. any variety. If you can imagine eating dead grass, then you already know what they taste like. bleh. *Ener-G bread...any variety. Hard, Dry, Indigestable. nuff said. *Pastariso or Quinoa noodles...give me Tinkayada anyday! And for the...
  19. sweetie101282
    If you have the time, you can make the meat for gyros (lamb traditionally) yourself. Go to foodtv.com and search for Alton Brown's gyro recipe. It's kind of an involved process but if you're up for the experiment go for it. You'll also find a recipe for the delicious cucumber dressing that goes on it on the same website. Hope that helps Mimi
  20. sweetie101282
    Hi christie I use flours from the asian market all the time..so much cheaper! I found a 4 lb bag of rice flour for 2 bucks..doesn't get better than that! What i do to make sure they are ok is rinse them thoroughly with hot water before cutting into them. This does 2 things. 1) makes sure no holes are in the bag that wheat flour may have seeped into and...
  21. sweetie101282
    Hi! I have seen people use 2 gluten-free choc. chip cookies as the "sandwich" part before. I thought, duh, why didnt I think of that?? lol enjoy Amy
  22. sweetie101282
    just a couple: You've ever stunk yourself out of your own bedroom Your roommates give you a dirty look every time you leave the bathroom All your family has a supply of gluten free flour in their cupboard Your little sister starts to yell at people for "double dipping" into the mayo jar
  23. sweetie101282
    sorry.. 2 more cents... you could actually try using the funnel instead of the ziploc bag or try using a plastic ketchup bottle. You will have lots of control when piping out your funnel cake design... GO NUTS!
  24. sweetie101282
    Hello there! Be forewarned, I haven't actually tried this but I can't see why it wouldn't work... Try making Bette hagman's batter for cream puffs (From Gluten-Free Gourmet). Instead of making puffs and baking the dough, pour it into a ziploc bag and heat some oil to 350 for deep frying. When ready to go, snip off enough of one corner of the bag to pipe...
  25. sweetie101282
    To help you out, make sure you take them seriously when they say to incorporate the eggs well. I just did a half-@ss job doing it the first time and they were NOTHING like a cream puff (although, the result turned into something I now use as a hot dog bun..go figure!). Add 1 egg, then turn your mixer up to high and let it beat for a least 30-45 sec's before...
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