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About jayhawkmom

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  1. No, it's a flat one piece pan - NOT the one that actually makes a "stand up" cake that looks like a cupcake, rather... one that will lay flat on a 13x9 cakeboard. Thanks for all the suggestions. I really appreciate it. I'll let ya know how it turns out!
  2. I picked up a box of the cinnamon ones just the other day - both the Cinnamon AND Chocolate had barley malt in them. I put them right back on the shelf.
  3. I feel for you. I'm in a somewhat similar situation. My three children and I are gluten free, but my husband isn't. However, until the beginning of this year, my older son was still eating gluten. He has been tested every year since my daughter's diagnosis and last year his came back equivocal - this year they came back positive. He's 11, for what it's worth. He was tested the first time at 8, and every year after that. I honestly have no idea how much gluten to have your kids eat, but I can understand how scary it would be after they've been gluten-free. I think I read (here) once that it has to be at least equivalent to a couple slices of bread, daily. I wish you all the best!
  4. I just wanted to sing the praises of Royal Caribbean, Rhapsody of the Seas. My husband and I took an Alaskan cruise last month, and we had an absolutely fantastic time. In the Windjammer cafe there was always gluten free poundcake.... something I'd never had before, and LOVED! Our waitstaff, in the main dining room, was excellent. Every night they had my own gluten-free bread waiting for me at the table, and they went over each menu with me in great detail. Dining in the ports proved challenging, but we were always able to get back on the ship for snacks and meals if necessary. I admit I was totally nervous about being so far from home with limited options, but we really had a great time and I had no cross contamination issues at all. For breakfast, I had pancakes & french toast. Yummy. =) I would highly recommend RC if any of you are considering a cruise!!!
  5. My daughter just turned 8 last week and is having her bday party this coming Sunday. Originally I had planned to make a regular cake in a shaped pan, for her guests, and then a bunch of her favorite cupcakes. However, she informed me that she wants the BIG cake to be gluten free. The problem I have is that most cakes I've made, thus far, have been from Cherrybrook kitchens mixes - and they would never hold up to a cake mold. I'm using the giant cupcake pan (the flat one, not the 3d one) so I can decorate it for a Pinkalicous party. My daughter, while not a vegan herself, is allergic to eggs and dairy - so a vegan gluten-free cake is the only way for us to go. Are there any tried and true recipes that could hold up in a molded form?? I so want this to be super special for my little dolly, as it's her very first "friend birthday." Her first real party... ya know?? Thank you, ever so much, for any help or advice you could offer!
  6. To me, it doesn't look like you are reacting to gluten. Your numbers are all in the negative category and you aren't IgA deficient. That doesn't mean you aren't intolerant, it just means you aren't producing antibodies to gliadin. Yes, you can be intolerant without having Celiac. I asked the same question about the antibodies a couple years ago. Someone explained it to me really well. But, the end result is that almost no one has "0" antibodies to gliadin. But, the only thing that really matters is whether or not your numbers are out of range. 3 is not out of range, so - it's a negative result. Wow... I'm sure someone can and will explain that much better than me!
  7. By all means, let me know! I'm going to try baking them at a higher temperature to encourage quicker "setting up" - and I'll see how that works. If that helps, I'll let YOU know! =)
  8. So, I tried making a vegan sugar cookie for my kiddos this evening. and they didn't turn out quite like they should. Here's my question/problem. I used Arrowhead Mills gluten-free flour blend, and that blend has baking powder in it. The recipe called for baking powder... so I added it. Do you think that could be why my cookies didn't turn out?? Basically, they spread out really far, to more than twice their size....and were really really thin. They didn't hold up. The recipe was NOT a gluten free recipe.... but I did add teaspoon of Xanthan gum, thinking it would be necessary. I just don't know. Can anyone help??? I'd surely appreciate it.
  9. My 3 year old has been tested, every year, for Celiac since it runs in our family. His pediatrician is wonderful and is keeping a good eye on him. The test results came back, and again... they are negative as can be for Celiac. However, RAST allergy testing shows that he's allergic to WBRO. Unreal. He's also allergic to peanuts, eggs, dairy, and soy.... we already knew that. His numbers are rising, however, instead of the opposite. It turns out he's also allergic to corn and tomatoes. He's had eczema trouble for a while now, and even with use of RX steriod lotions and creams.. it doesn't go away. That's probably because he was eating wheat/corn... etc. I'm so devastated. I really really hate food allergies.
  10. That's awesome! My daughter often takes gluten-free pasta, fresh fruit, and veggie chips... with the occassional gluten-free cookie treat. She tells me that kids always want her lunch... LOL!!!! I find it totally amusing. =) I think our little Celiac kiddos eat much better lunches, in school, than their "healthy" classmates. (OK, not intending to mean that our kids aren't healthy... but you kwim!)
  11. If you chop it up really small.... would they even know it was there?? =) I didn't peel mine first...and I left it in rather large chunks, so it was easy to see. However, if you peeled it... and chopped it, they'd never know. I have a pic of it on my "foodie blog" - I took it when it came right out of the oven. Have a peek! goodnessandgoodies.blogspot.com
  12. Mine too, I just love it. Of course, I was accused of "overdoing it" with this recipe, but hey.... it was called for, imo! =)
  13. I made this pie this evening... and it was SOOOO good that I had to share. For the record, I'm vegetarian... but for the time being, still consume eggs and dairy. This gluten free vegetarian dish contains both, so it's lacto-ovo. My husband even liked it.... so, I consider it a HUGE success!! =) I got the recipe from The Gluten Free Vegetarian Kitchen by Donna Klein. Zucchini Risotto with Rosemary and Marinara * 1 1/2 cups arboria rice * 2 tblns extra-virgin olive oil * 2 large onions, finely chopped * 3 medium zucchini, chopped * 3 tablespoons fresh rosemary (or 1 tablespoon dried) * 2 large cloves garlic, finely chopped * salt and fresh ground black pepper, to taste * 3 eggs, lightly beaten * 3/4 cup freshly shredded parmesan cheese * 1/4 cup skim milk (I used rice milk, because I don't drink cows milk....) * 3 cups gluten free marinara sauce * Fresh Rosemary sprigs (optional) Preheat oven to 350F. Lightly grease 10-inch quiche dish or pie plate. In a large stockpot filled with boiling salted water, boil rice for 8 minutes and drain well. In a large non-stick skillet, heat oil over medium heat. Add onions and cook - stirring until softened. Add zucchini, 2 tablespoons of the rosemary, garlic, salt, and pepper; cook, stirring for 5 minutes. Remove from heat and let cool. Add rice, eggs, 1/2 cup of the cheese, and milk to the skillet; mix well to thoroughly combine. Transfer to pie plate. Bake, uncovered, for about 35 minutes, or until set and beginning to brown. Sprinkle with remaining cheese and bake for 5 minutes, or until cheese is melted. Meanwhile, in a medium saucepan, bring the marinara sauce and remaining rosemary to a simmer over medium heat, stirring occasionally. Cover, remove from heat, and let stand for 10 minutes to allow flavors to blend. To serve, cut the pie into 6 equal pieces. Ladle equal portions of marinara onto each of 6 serving plates and top with a piece of pie. Serve at once, garnished with fresh rosemary sprigs, if desired. (6 main-dish size servings, or 8 side-dish servings) *Lacto-0vo.
  14. We carry epi pens for both my daughter and younger son. However, it's not due to Celiac at all. My daughter IS one of the minority who is Celiac AND allergic to wheat. But, the wheat allergy isn't anaphylactic. She is, however, anaphylactic to peanuts... which is why we have the pens. psawyer is right... celiacs don't need epi pens, unless they have food allergies or insect/environmental allergies that warrant it.
  15. Thank you! Yes... I forgot that all important word!!! Iceburg lettuce would count as a leafy green, but surely not a healthy one!! Sorry about that! =)
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