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lovegrov

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lovegrov last won the day on September 13 2020

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  1. Hmm, guess I don't understand the comment? (befuddled look here) :ph34r:

    @ Monklady, I have seen the gluten-free baked goods at the Pennsylvania Ave. HT, but haven't tried them.

    So I still can't say I would eat them. I am not really eating much of baked anything these days though.

    plumbago was bothered by the misspelling of Capitol Hill.

    richard

  2. In the U.S., the VAST majority of dressings are gluten-free. And because wheat has to be listed, reading ingredients for dressings is usually easy. I'm sure there are some dressings somewhere that use barley, but I can't name them, and it would most often be listed as malt anyway.

    Kraft will always clearly list any gluten so there's no mystery about reading Kraft dressing ingredients. If it doesn't say wheat, rye or barley, it's gluten-free. I also use Marie's and even Kroger after checking for wheat. We also use Good Seasonings Italian dry mix to make our own Italian.

    Overall, dressing really is pretty easy.

    richard

  3. This one isn't complicated but takes time and you need a bunch of basil (which I have plenty of right now). One batch requires about 12 large Roma tomatoes and garlic and basil to taste.

    Slice tomatoes thickly and line bottom of roasting pan (I use a Corning Ware one) with slices. Sprinkle with fresh garlic, 8-10 basil leaves (or more), a little olive oil, and salt and pepper to taste. Do three layers that way. Bake the sauce in an oven at 350 degrees for 2-3 hours, stirring when necessary.

    Boil noodles. Put some olive oil and more garlic in a frying type pan and heat. Add the sauce until hot, and then the cooked noodles just long enough to heat up. Serve with whatever you like -- cheese, more basil and so on.

    Obviously you can also adjust this recipe to add more herbs or spices.

    richard

  4. Seriously I don't think the diet is THAT hard if the child hasn't gotten used to eating pizza, sandwiches and so on. Yews, there will be challenges now and in the future, especially once she heads to the school. OTOH, what if you try the diet and all of her problems disappear? How great would that be?

    I do agree that even if you try the diet, don't ignore any other possibilities the doctor wants to look at -- unless you become absolutely sure gluten is the culprit.

  5. I forgot that red beans and rice should be gluten-free.

    I'm sorry, srall, that you didn't get any flavor. Most Cajun or New Orleans-style spices are completely gluten-free and nobody should be afraid to use them. For instance, Zatarains is gluten-free. I've had some absolutely delicious stuff down there. One of my favorite spots is Commander's Palace. Expensive, but, hey, you're in N.O. Time to eat!!

    richard

  6. I once heard a celiac doctor in the Atlanta area (Cynthia Rudert) who generally put her new patients on probiotics because bacterial overgrowth is frequently found with untreated celiac. It can also be difficult to detect and diagnose (sound familiar?). According to her, the probiotics can't hurt and might help. This was 10 years ago. Can't say if she's changed her treatment since then.

    richard

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