Bill in MD

This recipe is pretty easy, and more importantly (to me) has remained soft, non-crumbly and tasty in a zip-loc bag on the counter for 3+ days now. My non-celiac girlfriend made them and said she wouldn't have known they were gluten-free if she hadn't. We'll be making these again. From "You Won't Believe It's Gluten-Free!" by Roben Ryburg: Rolls -...

Still more angel food tips (as I hungrily read the directions on the gluten-free Pantry mix box): The mix directions say, after folding the mixture into the pan, "Hold pan 6 inches above counter and drop onto counter to tap out any air bubbles." This, I would not do for an angel food cake. Instead, I was taught to take a table knife, insert it blade-first...

If your angel food cake is coming out too dense, one reason may be the pan. Your tube pan must be absolutely free of grease and oil, and it should not be non-stick. An all-aluminum pan works best. If you can't find one in the stores near you, you can get one from Amazon: Wilton 10-inch Angel Food Cake Pan. For some reason, most of the stores near me only...

BEWARE OF THIS RECIPE! The "twist" is Bailey's Irish Cream, which according to Clan Thompson is not gluten-free. I've posted a comment to celiac.com and sent an e-mail to the recipe author, asking for further investigation.

Open Original Shared Link This sounds a lot like *my* personal experience and diagnosis. Whatever it is, good luck to him.

The front page of today's Sunday Sun (print and Web) features an article that mentions celiac disease several times, along with a color photo of an Alba researcher at work. The article is mostly about Maryland's evolution from a manufacturing economy to a knowledge-based economy, but any non-negative publicity is good, IMO. Open Original Shared Link

I was there four or five years ago, before my dx. As I recall, the food was nothing memorable. The way they serve it, with young servers in costume going through the crowd slopping food on plates as fast as poosible, doesn't seem to me to be too safe from a CC point of view. You might get served something before you can say, "No thanks." My advice would...

I'll throw my five cents in (inflation and all, you know). First, to Deb: Please don't confuse a private company with a charity. "Private" just means they haven't reached the point of IPO yet, if ever. The investors in Alba want their money back, with interest and big dividends for years to come, and they want that to start soon. The good Dr. may have...

I just popped onto Wikipedia to look up something completely unrelated to celiac disease, and noticed that the article on Coeliac Disease (their spelling) was recently the featured article (at least on the English language version). This means that anyone visiting the site's main page on that "day" likely at least glanced at the beginning of the article....

Well, I was a math major, back in the day (not admitting how far back, though ). So I did a little figuring. Hope I don't embarrass myself here. Give a U.S. population of 303,253,405 (right off the census website), and the 1 in 133 figure we've all come to know, that does indeed give us about 2.28 million U.S. celiacs. What was overlooked is that...

All very good advice, so far. A few additions come to mind: Read every label, every time you shop. This will soon become second nature to you. Products change suppliers for their ingredients all the time, or change their "recipes." Something that is considered gluten-free today may not be so tomorrow. Most frozen vegetables without sauce are gluten...

The University of Maryland's Center for Celiac Research (Dr. Fasano's group) sells bracelets and magnetic ribbons on their website (Open Original Shared Link). Maybe other groups do as well. Bumper stickers would be nice, too. Especially if some/all of the proceeds were to go to research, or kids' camps, etc.

Sorry, just noticed the no dairy or soy restriction. Whatever you use for milk replacer may work. I think that the point of the soaking is to pull the blood out of the meat, not for any particular taste.

I've always liked calf's liver, but found that the taste of chicken liver was too strong for my liking. If you want to try that, make sure you get fresh calf's or baby beef liver (it will be more red than brown in color). Slice it thinly - 1/4 inch or so; your butcher should be happy to do this for you. Here's a recipe that I use from another site, modifed...

I've been pondering this for a while now: what about products that contain wheat/gluten where the obvious benefits of thickening or binding don't seem to apply - like some brands of canned/cartoned chicken broth, especially the low-fat varieties (and at least one brand specifies "wheat gluten")? I've noticed in several cases where a product has a "full-fat...