angel-jd1

Sounds great, but considering the bacon, butter and ranch, how is it a healthy alternative to stuffing?

MMmmmm Bacon......butter......ranch.......

Laffy Taffy is safe.

almond joy is safe

Reeses peanut butter cups are safe

peanut m&m's are safe

snickers are safe (as long as they are not poppables)

Things in my candy bowl are (all gluten-free) :

baby ruth's

Three Muskateers

Hersheys Chocolate Bars

5th Avenues

Tootsie Rolls

Pop Rocks

Junior Mints

M &M's

Snickers Almond

Lifesaver Gummies

Russell Stover Buzzard Nests

Act II Popcorn Balls

Reeses Peanut Butter Cups

Happy Halloween everybody!!

-Jessica

So sorry to hear about your furr baby. They are family and it's very hard to loose them. I'm sure someone will post the Rainbow Bridge poem, it's a good thing to read at times like this.

-Jessica

In reguards to the moths in the flour. I keep all of my flours in the fridge. You could also keep a couple of mixes in your freezer for those times when your kiddo is craving something. Then you can just pull it out and he won't be tempted to cheat.

I think that if YOU show a positive attitude twards his diet , his attitude will change. If you are looking at his diet like a pain in the butt, he may be feeling that. You may never every say that directly TO him but kids are sooo intuitive!! They pick up on the most subtle of things.

It doesn't have to be hard. There are soo many foods that are naturally gluten free. Try cooking those for the whole family so that he doesn't have to feel singled out.

You CAN do this This is a great place for support and ideas. Post often!!

-Jessica

I bought some of these this weekend. The store only had the chocolate and they aren't 1/2 bad. Thanks for sharing the info about them!!

-Jessica

I ordered them from the gluten free mall. They look like a dinner roll. I thought they would look different. I could almost swear that katie has said she makes pizza with them!?!?! I haven't gotten to try them yet, but I'll post my "review" when I do Until then send me some ideas

-Jessica

Possibly you beat them too much and got too much air into the mixture.

Leave out any ingredients like baking soda or baking powder?

Also did you slam the oven door or anything to cause them to fall??

I've never had any trouble with ANY of her recipes.......LOVE THEM!!

-Jessica

Jessica, what kind of flour do you use for the hot fudge cake? Do you need to add xanthan gum or make any other adaptations?

I have made it two different ways and both turned out great. I usually use Analaise Robert's flour mix, however once I was out so I used Bob's Red Mill All Purpose gluten-free Flour Mix and both turn out wonderful. I don't use any xantham gum because it's a gooey crumbley cake anyways so I don't waste the gum in it.

The very best way to enjoy it is hot and topped with vanilla icecream mmmmmmmm

Enjoy!

-Jessica

Here are a couple of my favorites. However they aren't "all day cookers" type of recipes. They only cook for a few hours each.

Still very tasty!! mmmmm

Loaded Potato Soup (Crockpot Recipe)

Makes 8 servings

4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices

1 small onion, chopped

2 (14 oz) cans chicken broth

2 teaspoons salt

1/2 teaspoon pepper

1 pint half-and-half

Toppings: shredded Cheddar cheese, crumbled bacon, green onion slices

Layer sliced potatoes in a lightly greased 6-quart slow cooker; top with chopped onion.

Stir together chicken broth, salt, & pepper; pour over potatoes and onion. (Broth will not completely cover potatoes and onion.) Cover and cook on HIGH 3 to 5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in half-and-half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated. Ladle into bowls, and serve with desired toppings

Hot Fudge Cake

1 C packed brown sugar

1 C Flour

¼ C plus 3 T unsweetened cocoa

¾ C packed brown sugar

2tsp baking powder

½ tsp salt

½ c milk

2T margarine or butter melted

½ tsp vanilla

1 ¾ c boiling water

Mix 1C brown sugar, flour, 3 T cocoa, baking powder, and salt together in a bowl. Stir in milk, melted margarine, and vanilla. Spread over the bottom of the Crock-Pot.

In another bowl, mix together ¾ c brown sugar and ¼ c cocoa. Sprinkle evenly over mixture in the crock-pot. Do NOT stir.

Pour in the boiling water. Do NOT stir. Cover and cook on high for 2-3 hours until a toothpick inserted comes out clean. Serve warm with ice cream or whipped topping.

(recipe is for use with a 3 ½ quart crock pot)

-Jessica

The CSA also puts out a list that can be purchased. It is updated yearly. Like said before these lists are great for newbies to give them a "guide" as to what to eat. However, even with the list please always read labels and check with the company. A published list is out of date the second that it is published as things are constantly changing.

-Jessica

I've heard folks rave about these (KATIE!!!) so I decided to finally buy a bag. They are supposed to be here today by UPS. I want to know what you all do with them. Give me some great ideas as to how to use. Toast them? Fill them with what? Eat them hot? Eat them cold? Favorite recipes..........you know the drill :)Give me ideas.

-Jessica

I received an email from the company, and they said if you have Gluten sensitivity its not adviseable to eat any the Snickers because of the high probability in the manufacturing and packaging process.

Everytime I eat one I get sick...and maybe thats the suagr and the fact I eat mainly fruits/vegetables...but....I have just said forget the darn candy. It no good anyway and certainly not worth it. Bleh.

I never in my life thought I would say that either.

Would you mind posting the e-mail? Thanks!!

-Jessica

Kansas here. There are several of us on the board. Hopefully more will speak up

Welcome to the board. If you need help with anything or wanting to find stores and such just holler.

-Jessica

I thought I would update what I found. I bought a regular size Milky Way bar from a vending machine, assuming it was safe. I was about ready to unwrap it, and decided I should double check that it was ok. On the label, jumping out at me were the words "barley malt".

Beware - I purchased this in the US (West Virginia) - no idea where it was produced.

I just checked their website - it is actually listed as "malted barley".

Also, "wheat flour" is listed........

I read their labeling policy - they will specify if a product contains any of the 8 main allergens - however, since barley is not one of the 8, I wonder if they will always list it?

I am getting nervous now about eating a Snickers

Milkyways are NOT safe. They have always been listed as not safe. The only milkyway that IS safe is the milkyway midnight or Dark chocolate one. Always always read labels!!

As for snickers.............they are fine with the exception of the poppables(which I'm not even sure they make anymore).

-Jessica

So is anybody going?

Jessica that is a genius idea.

Thanks!!

Here's how I make this - we call them "Scotcheroo's"

Then to top it, I melt approximately 1 cup of chocolate chips and 1/2 cup of butterscotch chips. Melt in a double boiler and spread over rice krispie mixture.

Be very careful, most of the butterscotch chips I have seen have barley in them. I know for sure that Nestle Toll House brand butterscotch are NOT safe.

-Jessica

I thought I remembered hearing that 123 Gluten Free was working on a line of mixes for the easy bake ovens, but you'd still have to buy the regular easy bake oven. I wonder whatever happened with that.

It's Foodtek who is putting it out through the easybake oven company. All I know is that it is in the works. Not sure how long until we see it on the shelves.

-Jessica

I saw it, I thought it was well done. I would LOVE to eat at that chef's restaurant. He was soo aware of food allergies. I LOVED the book that he had made for each of his recipes. It highlighted any allergen that was in the recipe so it could be easily identified. Very cool.

-Jessica

Did anyone else happen to catch CBS Sunday Morning today? They did about a 5 minute segment called Dangerous Dining.

The first focus was on a family with children with multiple food allergies. About 3.5 minutes in they cut to Chef Ming Tsai of the Blue Ginger in Boston who welcomes all food-allergic people. He has a son with multiple allergies, and he said it's so unfair for people with allergies (intolerances) to not be able to eat out. In his restaurant they focused on a lady who has a "gluten allergy." She explained how her food was cooked in a separate wok so it wouldn't touch other foods and how he made a special sauce just for her.

It was short but oh so sweet! You can read the transcript and see the video here.

Open Original Shared Link

I think these small touches in the media are WONDERFUL for us eventhough Celiac wasn't mentioned by name, I bet that's exactly what the "gluten allergy" was really all about. But I don't care. Food intolerances were recognized for their seriousness, and a Chef who's doing the right thing, got positive coverage

This recipe for Cream of Broccoli was posted a while back-it is sooo good! My whole family loves it and everywhere I take it people wnt the recipe. Most people have no idea what xanthum gum is though! He, he he!

Cream of Broccoli Soup (Low Carb) 1 Tbsp butter2 T onion, chopped1 14 oz can chicken broth1 pound broccoli floweretts1 1/2 tsp salt1 tsp garlic1 cup heavy cream1/2 tsp xantham gun (thickener)1 cup shredded cheddar cheeseNote: She said that she found the xantham gum in a health food store andthat it is expensive but lasts well.In 3 qt sauce pan, saute onion in butter over low heat until softened butnot brown, about 3 minutes.Add chicken broth and bring to a boil. Add broccoli, salt, garlic andreduce heat to low and cook covered til soft, about 15 minutes.Add cream and heat through; do not boil. Slowly sprinkel in xanthan gunand stir til thick. Serve hot!Makes 4 servings with about 5.7 grams of carbs per serving.Note: I plan to decrease the fat by using at least some skim milk and maybehalf and half.____________________________________________________________________I haven't tried this recipe yet, but I can't wait. I LOVE broccoli cheese soup. I am sure this one is good. A friend passed this on to me and even her KIDS beg to have it for supper!!! That gets the golden seal for me! haEnjoy!!-Jessica

Glad you enjoyed my recipe!!

-Jessica

My new favorite is loaded potato soup.........tastes just like twice baked potatoes mmmmmm Not even sure who this recipe came from but YUM!!

-Jessica

Loaded Potato Soup (Crockpot Recipe)

Makes 8 servings

4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices

1 small onion, chopped

2 (14 oz) cans chicken broth

2 teaspoons salt

1/2 teaspoon pepper

1 pint half-and-half

Toppings: shredded Cheddar cheese, crumbled bacon, green onion slices

Layer sliced potatoes in a lightly greased 6-quart slow cooker; top with chopped onion.

Stir together chicken broth, salt, & pepper; pour over potatoes and onion. (Broth will not completely cover potatoes and onion.) Cover and cook on HIGH 3 to 5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in half-and-half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated. Ladle into bowls, and serve with desired toppings

How do I collect a stool specimen from an autistic kid? Does anyone have any ideas? I'm not sure what I'm going to do, or how I'm going to do it. I doubt he'll understand "poo in a bucket".

Some of you guys have tested really little kids and I'm sure I'm not the only mom of an autistic on here. How did you guys succeed?

Shalia

There are "catchers" that fit right under the toilet seat and catch urine and poo specimines. I'm not sure where you get them. I was given one when I did a fecal fat test from the hospital. It will be something "different" for your kiddo, however hopefully not too different to where he/she won't go.

-Jessica

I wouldn't be opposed (IF i get to go).

-Jessica

Hiya! I'm a member of the Kansas City CSA Chapter...and wanted to pass this on, in case any of you are in the area!

The Kansas City and Topeka Chapters of the Celiac Sprue Association are hosting a special presentation, "Gluten-Sensitivity and Other Inflammatory Aspects of Our Modern World: An Introduction to 'Anti-Inflammatory Living' " given by Dr. Kenneth Fine, M.D., Director of Operations and Director of Medical Research, Intestinal Health Institute, Dallas, Texas.

Dr. Fine is a board-certified internal medicine doctor and gastroenterologist, professionally involved in patient care, medical research, and teaching for over 18 years. He serves on the CSA Medical Advisory Board.

The presentation will focus on the latest science, age-old wisdom, and common sense solutions to combat and remedy the ill-effects of gluten and other inflammatory aspects of the modern world we live in: intestinal disorders, chronic inflammatory and autoimmune conditions, asthma, fibromyalgia, chemical sensitivity, chronic fatigue, and depression.

The presentation will take place in the Alex George Auditorium in the Community Center Building at St. Joseph Medical Center, 1000 Carondolet Drive, Kansas City, Missouri (near 435 and State Line), on Sunday, October 29th from 6:30 to 8:30 PM. The presentation is free and open to the public.

Thanks for posting!!!! Might be interesting to hear him speak about his ideas.

-Jessica

12.062 Seconds on my 4th try at it hahaha

19.328 Seconds on my 5th try wooo hooo

THAT'S A GREAT IDEA! And that lifted my spirits, so thank you.

You are most welcome........let me know what you decide to take

-Jessica