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Found 43 results

  1. My wife is celiac, and she seemed to have gotten sick from the swiss cheese purchased at local grocery store. We generally stick to products labelled "gluten free", but can't seem to find any regular cheese that's labelled gluten free. There's vegan cheese, but it tastes terrible. Is there any milk based cheese that's labelled gluten free?
  2. Does anyone know if the mix for Cheeseburger macaroni hamburger helper is gluten free? I'm having a hard time figuring out which ingredients are in the pasta and which ingredients are in the mix! I'd like to substitute with gluten free noodles and just use the mix. Thanks!
  3. Celiac.com 12/16/2017 - Looking for something warm and tasty, yet easy to make? This delicious ham and potato soup will fill your tummy and warm your soul. It's so comforting it practically wraps you up in a blanket and sings you a lullaby! Ingredients: 3½ cups chicken stock 3½ cups peeled and diced potatoes 1 cup diced cooked ham (from ham hocks) ⅓ cup parmesan cheese ½ cup diced celery ½ cup finely chopped onion 5 tablespoons butter 5 tablespoons potato starch 2 cups milk ½ teaspoon salt, to taste 1 teaspoon ground white or black pepper, or to taste Chopped chives, or flat leaf parsley, for serving Directions: Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken stock, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in potato starch with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly whisk in some milk, avoiding lumps, until all of the milk is added. Whisk in parmesan cheese. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately with toasted gluten-free bread and butter, and chives, or parsley garnish, as desired.
  4. Celiac.com 10/21/2017 - Sometimes when those chilly winds begin to blow, and the temperatures fall, the days get visibly shorter, what we need and what we want is comfort food. Well, look no further than this simple, easy twist on scalloped potatoes. A little ham and a bit of cheese work wonders to turn that old favorite into a meal all its own. Ingredients: 4 cups peeled and sliced potatoes 2 cups diced ham 4 ounces Cheddar cheese, diced ½ onion, chopped 2 cups milk 1 cup frozen peas 3 tablespoons potato starch 2 tablespoons butter ½ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon garlic powder ¼ teaspoon onion powder 1 teaspoon dried parsley 1 pinch paprika, or to taste Directions: Heat oven to 350F (175 degrees C). Layer half the sliced potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers until the ham and onion are done. In a saucepan over medium heat, risk together milk with 1 or 2 tablespoons of potato starch. Keep the rest aside to add later, as needed. Heat milk, potato starch, peas, butter, salt, black pepper, garlic powder, and onion powder Stir constantly, until thickened, 7 to 10 minutes. Add more potato starch as needed. If too thick, add a bit more milk. Stir Cheddar cheese into sauce until cheese is melted. Pour sauce over potato and ham mixture in the baking dish, and top with paprika. Cover baking dish with aluminum foil. Bake at 350 degrees F until potatoes are tender, about 1 hour. Remove foil and continue baking until lightly browned, about 10-15 minutes more. Allow to cool slightly and serve warm.
  5. I'm a sucker for good gluten-free cornbread. I'm an even bigger sucker for this gluten-free bacon and cheese corn-bread. I like to make this with Bob's Red Mill Gluten-free Cornbread Mix, but you can use your favorite kind. You might need to play with the recipe a bit to get it just right, but when you do, the pan will be empty, and the family happy and smiling. I like to serve this with gluten-free stews or chili for a sure-fire dinner hit. The corn, bacon and cheese work well to offset any dryness that so often goes with gluten-free baked goods. I like to serve this fresh out of the oven and slathered with butter and honey, alongside my favorite stew, soup, or chili. Ingredients: Bob's Red Mill Gluten-free Cornbread Mix 2 eggs 1 ½ cups milk 1/3 cup of olive oil 1 can (6 oz) sweet corn, well-drained ½ pound of bacon, cooked and chopped ½ pound of artisan cheddar cheese, shredded Butter Honey (optional) Directions: Mix cornbread as per directions. When mix is ready, stir in corn, bacon and cheese. Remember to allow for extra room in the pan due to the bacon, cheese and corn. I often make muffins for this reason. Bake for 20-25 minutes at 375 degrees F., or as directed. It's done when you can insert a toothpick and it comes out clean.
  6. Celiac.com 09/22/2016 - These simple endive appetizers will have your guests screaming "fancy!" while they happily make the plate disappear. Endive leaves and a few simple ingredients turn out one of the easiest, tastiest, most elegant appetizers. Ingredients: Endive leaves Goat cheese Bacon, crisp Pomegranate seeds Balsamic vinegar Roasted cashews, pecans or walnuts, optional Directions: Heat a broiler. Place endive leaves in a pan and top with goat cheese and crumbled bacon. Place pan under broiler for a moment until cheese begins to melt a bit. Remove and top with pomegranate seeds and drizzle with balsamic vinegar. Garnish with nuts, as desired. Serve warm.
  7. Celiac.com 11/02/2012 - Risotto is a classic Italian rice dish, traditionally prepared with a starchy, short-grained rice called arborio rice. I came to love risotto, because it's one of the reliable gluten-free dishes you can find almost everywhere in Italy. With a few simple ingredients and about thirty minutes in the kitchen, the result will surprise and delight even the most picky eaters, and will make for a nice twist on the familiar macaroni and cheese. The procedure for making risotto involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed. This method of cooking the rice is, in fact, called the risotto method, and releases the starches in the rice to create a rich, creamy, risotto that is sure to please. This simple risotto recipe is made with butter and parmesan cheese. You can make endless variations by adding ingredients, such as mushrooms, seafood, lemon, etc. Ingredients: 1 quart chicken stock 1½ cups arborio rice ½ cup white wine 1 medium shallot, chopped (about ½ cup) 3 tablespoons of butter, unsalted ⅓ cup grated Parmesan cheese 1½ tablespoon Italian parsley, chopped 1 tablespoon olive oil Salt and pepper, to taste Directions: Heat stock to a simmer in a medium saucepan, then reduce heat to low, so the stock just stays hot, but does not cook or boil. Use a large, heavy-bottomed saucepan, and heat the oil and 1 tablespoon of the butter over medium heat. As the butter melts, add the chopped shallot, and cook for 2-3 minutes, stirring until shallots are slightly clear. Add the rice to the pot and stir it quickly with a wooden spoon or heat-proof spatula until all of the rice is well coated. Being careful not to let the rice get brown, cook for another minute or so, until the rice smells slightly nutty. Add the wine, and continue to stir and cook until the rice completely absorbs the liquid. When the rice looks dry, add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice looks to be nearly dry, add another ladle of stock and repeat the process. It's very important to keep stirring the rice while cooking, especially while the hot stock gets absorbed, to keep it from burning, and to add the next ladle of stock as soon as the rice is nearly dry. One ladle at a time, keep adding hot stock and stirring the rice until the liquid is absorbed. As it cooks, the rice will become creamy as the starches begin to escape. Keep adding stock, one ladle at a time, for 20-30 minutes or until the grains become tender, but still firm to the bite. They should not be crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking with hot water. Just add the water one ladle at a time, the same way you added the stock, and keep stirring until it is absorbed. Stir in the remaining 2 tablespoon butter, the parmesan cheese and the parsley, and season to taste with salt. Risotto turns glutinous if held for too long, you should serve it right away. When risotto is cooked properly, it will make a soft, creamy mound on a dinner plate. It should not be runny, and it should not be stiff or glue-like.
  8. Celiac.com 08/06/2015 - A good frittata will have people ready to smile for the rest of the day. This recipe marries fresh eggs with asparagus, scallions and Feta cheese to deliver a simple, delicious frittata that will definitely do the trick. Ingredients: 6 large fresh eggs ½ pound asparagus ½ cup red bell pepper, chopped 2 small scallions, white parts separated, greens minced 1 small shallot, minced 2 teaspoons olive oil 1 tablespoon butter ¾ cup whole milk ⅓ cup crumbled Feta cheese ¼ teaspoon sea salt ½ teaspoon black pepper Fresh Feta cheese and minced scallion greens for serving. Directions: Preheat oven to 400Ëš F. Remove part of the dark greens from the green onions and set aside. Mince white parts of scallion, and shallot, set aside. Wash and clean asparagus, and remove bottom ½" or so. In an 8" cast iron skillet skillet, heat 1 teaspoon olive oil, and ½ tablespoon butter, and roast asparagus and bell pepper until tender, about 5-8 minutes. When asparagus begins to get tender tender, remove from heat and set aside momentarily. Remove from heat and separate the asparagus and bell pepper as they become done. Heat remaining olive oil and butter to the skillet, and coat bottom. Add minced scallion whites and shallot. Cook until translucent. Whisk together eggs, bell peppers, milk, salt, pepper, and Feta cheese. When scallion and shallot are translucent, pour egg mixture into hot skillet and let cook for 2-3 minutes. Take tender asparagus mixture and layer in the eggs as they cook. I like to cut the asparagus into 2-inch pieces, but you can leave them whole if you like. Continue to cook for 2-3 more minutes, or until bottom begins to set. Transfer skillet to oven, still at 400Ëš, and continue to cook until set, about 8-10 minutes. Serve with extra Feta cheese and finely diced scallion greens.
  9. Celiac.com 06/25/2015 - In Mexico and many points south, grilled corn is a staple, delicious snack. In many towns, vendors selling grilled corn are a common sight. This recipe marries grilled corn with mayonnaise, crumbled cheese, lime and a dash of chili powder for a tasty, satisfying snack. Serve it at your next barbecue for sure smiles all around. Ingredients: 6 ears of fresh corn on the cob 6 strips bacon, cooked and crumbled 1 tablespoon olive oil 2 tablespoons butter, softened 4 ounces Cotija cheese, crumbled ½ cup mayonnaise red chili powder, to taste black pepper, to taste kosher salt, to taste wedges of fresh lime fresh cilantro for garnish Directions: Heat your grill to high. Put mayonnaise, cilantro and lime wedges into separate bowls. Crumble the Cotija cheese on a plate and set aside. Mix crumbled bacon into the butter and set aside. Remove corn husks, and brush each corn cob with olive oil and a dash of pepper. Wrap each ear in aluminum foil. Grill each side for about 20-25 minutes total, turning corn every 5 minutes or so to make sure the whole cob is properly cooked. Once corn is finished, pull it off the grill, and set aside to cool for about 5 minutes. Lightly brush each cob with the bacon butter, or mayonnaise, as desired. Dust lightly with salt, and chili powder, as desired. Then roll each cob as desired in Cotija. Top with fresh cilantro and serve with lime wedges.
  10. Celiac.com 04/07/2015 - This dip is full of zesty bacon and cheese flavor that is sure to put smiles on the faces of your hungriest snackers. Ingredients: 12 slices quality smoked bacon, cooked, chopped 1 cup (8 ounces) cream cheese ¾ cup shredded Cheddar cheese ¾ cup shredded Swiss cheese ½ cup mayonnaise 1½ tablespoons Dijon mustard 1 tablespoon horseradish, prepared 4 scallions, chopped Directions: In a mixing bowl, whip the cream cheese with an electric mixer. Fold in and lightly mix the mayonnaise, Dijon mustard, horseradish, cheddar cheese, bacon and scallions. Serve hot or cold. To heat, place in an oven proof container and bake at 400°F for 10 minutes or until bubbly and warm.
  11. Advertising Product-Review

    Gluten-Free Natural Crunchy Cheddar Moon Cheese

    The closest I will ever get to going to the moon in this lifetime is by eating this delicious cheese snack made by NutraDRIED LLP. Made of 100% cheese, this delicious food is high in protein, low in carbs, low in sugar, and low in calories...what could be better for a snack any time of day or night? In addition to the taste and the cool name, this cheese comes in the shape of small round crunchy balls. Full of cheddar flavor, Moon Cheese lives up to its name as an amazing out-of-this-world treat. For more information: www.mooncheesesnacks.com. Review written by Patricia Seeley.
  12. Macaroni and cheese is one of the true comfort foods, beloved by kids and adults from sea to sea. There are dozens of kinds you can make from s box, but homemade macaroni and cheese is a true delight. This recipe requires no boiling, and delivers a delicious, creamy macaroni and cheese that will please even your pickiest eaters. Ingredients: 1 pound uncooked gluten-free macaroni (use Schar penne) 4 eggs 3 cups (2 cans) evaporated milk 2 cups water 2 tablespoons butter, melted ⅓ pound shredded American cheese ⅓ pound shredded cheddar cheese ⅓ pound shredded Monterey Jack cheese 2 teaspoons gluten-free mustard 1 teaspoon salt ½ teaspoon ground white pepper Directions: Heat the oven to 350 degrees F (175 degrees C). In a large shallow baking dish, toss Mix uncooked macaroni and melted butter together, making sure the macaroni and the inside of the dish are both thoroughly coated. Add cheese, and stir until evenly mixed. In a medium bowl, mix the evaporated milk, water, eggs, mustard powder, salt, and white pepper. Pour over the macaroni, and bake uncovered for 45 minutes, or until it is firm in the middle. Remove from the oven, and let cool for 5-10 minutes before serving.
  13. Celiac.com 01/14/2014 - Baked chicken offers an easy, healthy alternative to frying, and can produce delicious results. This version uses crushed Rice Chex cereal in place of bread crumbs, and adds olive oil and a variety of seasonings to deliver a memorable meal. Ingredients: 4 skinless, boneless chicken breast halves 2 tablespoons olive oil 2 cloves garlic, minced ¾ cup crushed Rice Chex ¾ cup cup grated Parmesan cheese 1 teaspoon dried basil leaves 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon ground black pepper ¼ teaspoon paprika Directions: Heat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the crushed Rice Chex, Parmesan cheese, basil, thyme, oregano, salt, pepper, paprika, garlic and onion powders. Dip each chicken breast in the oil and garlic until well-coated, then in the bread crumb Parmesan mixture. Coat chicken well. Place coated chicken in baking dish, and top with extra coating mix. Bake until chicken is no longer pink inside, and juices run clear, about 30 minutes.
  14. Celiac.com 06/04/2013 - Frittatas are great to whip up for a weekend brunch, when you want to add a bit of flair to your breakfast omelet, or when you want to show little extra love to your guests. This recipe includes ham, asparagus, mushroom and fontina cheese, but feel free to improvise as you like. Frittatas are an excellent way to use up whatever meats or vegetables you may have laying around. Ingredients: 6 large eggs 2 tablespoons whipping cream ½ teaspoon salt, plus a pinch ¼ teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter ½ medium onion 6 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 6 ounces of brown mushroom, cut into small wedges 3-4 ounces ham, chopped 3 ounces Fontina cheese, diced ½ ounce Romano cheese Salt and freshly ground black pepper Directions: Turn on the broiler. Whisk the eggs, cream, ½ teaspoon salt, and pepper in a medium bowl to blend. Set aside. In a nonstick 9 ½-inch ovenproof skillet over medium heat, sauté mushrooms and onion in butter until the onions are clear to brown. Remove, drain and set aside. Wipe the pan clean, and then heat the rest of the oil and butter over medium high heat. Add the asparagus and sauteé until crisp-tender, about 2 minutes. In the last 30 seconds, or so, add ham. Add mushrooms right at the end and mix well. Pour the egg mixture over the asparagus, mushroom and ham mixture, and cook for a few minutes until the eggs start to set. Sprinkle with both cheeses. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
  15. For those newish celiacs with secondary lactose intolerance, like me, I wanted to give a shout-out of encouragement. When I was first diagnosed in October 2012, one of the hardest pills to swallow was my secondary lactose intolerance. I couldn't imagine living without dairy. I read on this forum and many others that secondary lactose intolerance often went away in 6 months to 2 years. I banked on it. I prayed for it. Every once in a while I'd try to a small milk chocolate candy or a small piece of cheese, but I always felt nauseous a short time later. Until 5 and 1/2 months passed. Then I had a small amount of cheddar cheese on my eggs. No problem. I tried shredded cheddar on my potato fine. I've not yet experimented with REAL milk yet, or ice cream, but being able to add cheese to my daily bowl of rice has made me happy. I feared, after the first couple of months, that I had lost dairy forever. Now I'm hopeful one day to glug a big glass of REAL milk again, and dive into some ice cream. Hang in there, I guess, is the message. I've received so much support from these forums, I wanted to share this encouragement with others.
  16. Out of eggs? This easy breakfast casserole offers a tasty alternative eggs. No matter how you do it, it's easy to make, and a surefire hit at the breakfast table. All you need are some potatoes, some ham, bacon or sausage. Just mix the ingredients, toss into a casserole dish and pop in the oven. The result is a rich, delicious casserole that will please even picky eaters. Also, you can make this dish ahead of time and warm up to save even more time. Ingredients: 1 (32 ounce) package frozen hash brown potatoes 8 ounces cooked, diced ham 1 can (18 oz) gluten-free Progresso Traditional potato, broccoli and cheese chowder OR Really Good Gluten-free Potato Leek Soup 2 cups shredded sharp Cheddar cheese 1½ cups grated Parmesan cheese Directions: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into baking dish dish. Sprinkle with Parmesan cheese. Bake one hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
  17. Looking to add a bit of comfortable decadence to a romantic meal? Then consider this delightful and delicious lobster infused version of good old mac and cheese. The cheese and pasta delivers a tasty serving of comfort, while the lobster and the truffle oil help to take it to 'eleven.' This recipe marries a rich, savory mac and cheese with the rich decadence of lobster to deliver a satisfying and romantic meal that will be remembered long after the last bite is gone. Ingredients: 1 (16 ounce) package gluten-free macaroni (I use Schar's penne) 1 (2 pound) lobster, split 2 tablespoons butter 1 small onion, diced 1 clove garlic, minced 1 shallot, chopped 8 black peppercorns 2 cups milk 5 tablespoons butter 5 tablespoons gluten-free flour 1 pound shredded Gruyere cheese 3 cups shredded Cheddar cheese 1 cup grated Romano cheese kosher salt and pepper to taste 3 tablespoons gluten-free panko bread crumbs or crushed Rice Chex (my preference) 1/8 to 1/4 teaspoon truffle oil (optional) Directions: Fill a large pot with lightly salted water, cook pasta until al dente, or slightly tender to the bite. Reserve about 1 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside. Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes. Heat oven to 350 degrees F (175 degrees C). Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the gluten-free flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the gluten-free pasta into a 4 quart casserole dish or a cast iron skillet and smooth the top. Sprinkle evenly with the gluten-free panko crumbs, or crushed Rice Chex. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes. Remove from oven and allow to cool slightly. Top with a splash of truffle oil and serve.
  18. Just about everyone I know loves baked potatoes. And bacon. Let's face it, even the most militant vegans get weak in the knees when they get a good whiff of bacon. Bacon makes so many dishes even better. Especially baked potatoes. So imagine a warm hour that smells like bacon. Imagine taking two favorite things, baked potatoes and bacon, and turning them into a delicious, savory soup that will warm your house, entice your nose, and put happy bacon-induced smiles on the faces of your guests. This recipe delivers a soup that will do just that. Ingredients: 4 bacon slices 3 pounds baking potatoes 2 cups gluten-free chicken broth 2 cups onion, chopped 3 garlic cloves, minced 1 bay leaf 4 cups whole milk ¾ teaspoon black pepper ½ cup sliced green onions ¾ cup sharp cheddar cheese, shredded 1 teaspoon salt Directions: In a large soup pot, cook bacon oven over medium heat until evenly crisp. Remove bacon from pot; crumble into a bowl and set aside. Remove pot from heat, but keep the bacon drippings in the pot. Use a fork to poke holes in the potatoes. Cover potatoes with aluminum foil, and bake at 400° F for about 1 hour or until tender when poked with a fork. Remove potatoes from the oven and allow them to cool slightly. Use a potato masher to partially mash potatoes, including skins, then set them aside. When potatoes are mashed, add onion to bacon drippings in pan, and sauté for about 5 minutes, until onion is soft. Add salt, garlic, and bay leaf, and sauté for another 2-3 minutes. Add potato, milk, pepper, and broth, and bring to a boil. Reduce heat, and simmer for another 10 minutes. Remove bay leaf. Spoon soup into serving bowls and top each with bacon, green onions, and cheese. Enjoy!
  19. Summer's almost over, but if you want a quick, easy to make salad that tastes amazing and makes you feel like you're basking in the July sun, then try this little trick: Toss some feta cheese over watermelon chunks. Then sit back and enjoy as the looks on your guests faces move from puzzled to intrigued to outright delighted. Be sure to relish the 'Mmmms' and 'Ooooos' and 'Awwws' that follow as they make their pleasure known. Yes, you read it right: Watermelon and feta cheese. With a simple recipe like this, it's hard to know who gets first credit. I had it at a friend's house over the summer, and loved it. My friend topped off his version with fresh mint and red onions, which I don't think add much to the salad. This version omits the onions, and substitutes arugula for the mint. If love mint, or onion, then by all means toss in some into the salad. This recipe serves about four people, so scale it according to your needs. Ingredients: ¼ large watermelon, cut into 1-inch chunks 2 ounces feta cheese, crumbled l small bunch of arugula (or mint), chopped Directions: For best flavor, choose a seeded watermelon with a yellow patch on one side to show that it has been allowed to ripen on the vine. I like to chill the watermelon first. Any good feta cheese will do for this recipe. Remove and discard as many black seeds as possible. Put the watermelon and feta in a salad bowl and toss to combine. Serve immediately.
  20. Hello, I am quite unexperienced about gluten-free diet abroad and I am travelling to Paris this weekend for 5 days. I live in Turkey and it is quite a "wheat based" country unfortunately. Here, I need to be carefull about local wines, and fresh cheese (don't know what they refer to with 'fresh' exactly) and even Turkish coffee due to the cc risks during packaging. It would be great if you could give me some advice about the safe foods in Europe. Can I trust every cheese and even cream cheese? Are all the coffees (like filter coffee, cappuccinos or mochas) ok to have?(I believe they should be unflavoured right?) Can I enjoy French wines or should I ask about their production process? Thank you all in advance!
  21. Does anyone know if Kroger - Low Moisture Part Skim Mozzarella Cheese - Finely Shredded is gluten free ? I want to make pizza, I already have the gluten free crust and pepperoni and this cheese was in the fridge.
  22. So I went off cheese for 3 months to let my intestine heal. I tried a little bit of Swiss cheese yesterday for the first time and had no symptoms. So I tried a little cheddar on a taco and I had a bit of tummy rumbles a few hours later but that was it. I hope this means I can have a little bit of dairy now and then again. I could easily have gone without the cheddar and I'm actually quite used to not eating any dairy now, but I do miss an occasional piece of really good cheese. Anyone else go back to dairy after being dairy-free? Any suggestions for me?
  23. Who doesn't love hash browns? Nobody I know doesn't love hash browns. Crispy, crunchy, tasty, delicious hash browns are the star of many a breakfast plate. But, how to make crispy hash browns at home? How to do it quickly, without all kinds of professional equipment, like a potato ricer? This simple, easy recipe relies on a bit of parmesan cheese to deliver delicious, hash browns that are crispy outside and tender inside. They are sure to draw smiles from your hungry eaters. Ingredients: 3 Tablespoons vegetable oil 1 lb Russet baking potatoes, peeled, rinsed, and grated Salt and pepper ½ cup or so of Parmesan cheese, finely grated Directions: Shred the potatoes and put them in a bowl. Fill the bowl with water, dump the contents of the bowl into a strainer. Rinse until the water runs clear. Once potatoes are strained, allow water to run off. Use a paper towel to lightly dry potatoes. Toss potatoes in a bowl and coat the potatoes with Parmesan cheese. Heat the oil in the pan to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Flip only once! Continue to cook until they are golden brown on the bottom. Salt and pepper to taste. Remove from heat and serve.
  24. I love pizza, but I am not on a gluten-free or dairy-free diet, so I am admittedly a bit skeptical of gluten-free or dairy-free pizzas. This pizza is both, and surprisingly, I was into it. The crust didn't taste like what I'm used to, but it was good. I've tried dairy-free pizzas with “cheese” that didn't melt properly and felt weird in my mouth. This cheese melts very well and gets pretty close to the real thing (just be sure to follow the final instruction and broil it for two minutes). The pizza tasted great, I just wish it had a bit more "cheese". For more information, visit their site. Note: Articles that appear in the "Gluten-Free Food & Specialty Product Companies" section of this site are paid advertisements. For more information about this see our Advertising Page.
  25. I'm a sucker for traditional guacamole. But, believe it or not, I know a number of people who don't like onions, and a few who don't like tomatoes, so making traditional guacamole is out of the question for them. If you know anyone who likes avocados, but shies away from traditional guacamole, try this. This simple and quick recipe makes a great dip to serve with tortilla chips, and has won over even my pickiest friends. Ingredients: 1-1½ ounces of Cotija cheese 1 or 2 ripe Avocados 1 lemon or lime wedge 1 or 2 sprigs of cilantro, optional 6-8 ounces of good tortilla chips Directions: Slice and dice avocados and place into a bowl. Squeeze lemon or lime juice over avocados. This will help to keep them from turning brown in the unlikely event that the bowl does not get emptied quickly. Crumble cotija cheese and gently fold together with the avocados. Garnish with cilantro sprigs. If you like cilantro, then consider chopping some up and placing it in a bowl next to the avocado/cotija mixture. Add more or less avocado or cheese to suit your taste. Serve alongside a bowl of chips and your favorite salsa.