angel-jd1

I boiled whole red potatoes like the recipe said until they were tender but still firm. It says to cut them into cubes. The red skins are falling off some of them as I cut them. What do I do? Should I wait until they are cooler? Is this supposed to happen? Do I discard the skins that are falling off and keep the ones on that are staying on??? As you can see I'm clueless when it comes to potato salad.

Since the skins of red potatoes are tender. Either option would be fine. You can either peel the potatoes or just cube them with the skins on. I would just throw the skins away if they have already fallen off. Don't worry about adding them to the mixture. Good luck with your tater salad It sounds good.

-Jessica

*hug* You are one tuff cookie (gluten-free of course). You CAN and WILL make it through all this. I'm sure you will even have a smile on your face. If you have to barrel roll down the isle I will pay $5 for pictures Things have a way of working themselves out. Be patient

-Jessica

Up until last night I have really enjoyed this magazine. I feel like they do a great job investigating and reporting on celiac and gluten issues. My one complaint is that the magazine does not arrive at my door in a timely fashion (just got the spring issue, isn't it late summer?).

The last issue mentioned that they were not allowing advertisements for gluten-free personal care products. They felt that this sent the wrong message to their readers (they do not believe that gluten can be absorbed into the skin therefore no need for gluten-free personal products). I disagreed with that decision (I do not think gluten can be absorbed into the skin but that it can travel to your mouth) based on my experience. I got glutened from lotion (licked my fingers). But I did not think too hard or long on it, let it go.

Well, I get this issue and am surprised by their attitude. It seems there were quite a few people who wrote the magazine saying that for them they have reactions from touching gluten. As well as a Mom writing in about kids putting their hands in their mouths and needing gluten-free products for that reason. The magazine seemed to dismiss both of these opinions. Simply stating that it is a scientific fact that gluten can not be absorbed (a fact that I am not disagreeing with). My issue again goes back to the accidental glutening by hands in mouth or preparing food. They dismissed that argument by saying you should wash your hands.

What really got me was the last line "If people with celiac disease do not believe facts delivered by the national experts in the field, then there is no point in believing anythingl"

Does anyone else feel offended by this defensive comment?

Thanks for listening to my rant!

Hez

That magazine seems to believe they are pretty high and mighty for whatever reason. I have heard tons of negative complaints about them. You can find a whole thread on them here: Open Original Shared Link

They stink and are very rude. It doesn't suprise me with the comment. It seems to be the way that they approach things. I quit buying/subscribing because of their lack of professionalism. I refuse to give rude people my money. I hope others will do the same.

-Jessica

Hi guys,

thanks for writing back. I have been tested for food allergies and the only thing that came up as an intolerance was soy. That's not in the bread. I have a dedicated toaster, so I don't think that's it either. I've been raking my brain and can't seem to discover what it is about the bread. Everything else I've been eating is also gluten free, so I don't know what it is. So frustration though.... I"ll keep searching

I'm guessing that you didn't eat dry plain toast. What did you put on your toast? Butter, jelly, peanutbutter? was it contaminated? Did it contain soy ? Just a thought.

-Jessica

Here is a thread from a few weeks ago on camping. You might want to check it out.

Open Original Shared Link

-Jessica

LOL !!!

Thanks, I'll fix it. Got my wires crossed and thought of Ghostbusters

Damn brain fog

Da da da da da da da.....da da da da da da da.........da da da da da da da ........GHOSTBUSTERS!!!!

When there's something wierd......in your neighborhood........who ya gonna call........GHOSTBUSTERS!!!

If they're the Kraft stay-puft brand, they're safe!

Kraft Marshmallow brand is Jet-Puffed, not "stay puft". Just didn't want somebody getting confused.

-Jessica

I've never had the bread. I do LOVE their cherry almond muffins. I have not had any trouble with them. Possibly you have some other intollerances?

-Jessica

Open Original Shared Link

Here is their website.

You can find their contact form here:

Open Original Shared Link

They also have a regular mail address and phone number:

Spangles Restaurants

437 N. Hillside

Wichita, KS 67214

316-685-8817

Good Luck.

-Jessica

By the way, I was sitting here singin the commercial jingle looking for the website info

Felt great all this past weekend (for the first time really since going gluten-free 7/6!), so wonderful that Sunday night I decided to celebrate by making some gluten-free peanut butter cookies (from scratch) and drinking 1 glass of milk. Immediately after eating the cookies and milk my stomach felt like it was under attack, all grumbly and nasty and unhappy and such. I’ve never had a problem with drinking milk before: but as this is the first time I’ve tried it since being diagnosed celiac 7/6, so at first I attributed the reaction to a newly acquired lactose intolerance. (My poor damaged villi. L ) Since Sunday, however, I’ve felt even worse each day… mostly crazy brain fog, fatigue, malaise, and even today emotional swings (I’m usually a very calm and collect person). I’ve been eating the COOKIES every day too… so I’m wondering if maybe somehow they’re what’s making me sick.

Their ingredients were:

· JIF Peanut Butter (gluten-free as per company response to my inquiry)

· Domino white sugar and brown sugar

· Egg

· Rice Flour <- (brandless foreign made in India, purchased at health food store bin)

· Wegman’s brand honey

Does anyone else see any potential for gluten contamination?

Or is it possible I’m still reacting to the milk 3 days later?

This roller-coaster of feeling better then crashing way down again has really got me discouraged. I want to root out everything that could be glutenous or harmful to my poor intestines, but it’s so hard when it seems like even great home-made gluten-free inert food is still causing me to be ill. Anyone have any thoughts?

One ingredient jumps out at me for a couple of reasons. The rice flour. 1st reason being that it came from a bin. Bins are notorious for contamination. 2nd reason being, I have gotten sick from rice flour from a ethnic store before. I'm almost 100% positive it was CC in their processing somehow. Anyways.......I would put the blame onto the flour due to contamination either from the bin or from the processing.

Hope you feel better fast!

-Jessica

Sometimes the cell walls of whatever plant you happen to eat are not digestable. If you notice, corn is a paticularly noticable one that doesn't digest. Most likely it's the veggie, not necessarily celiac related.

-Jessica

Thanks for sharing. She is a pioneer in the gluten-free cooking and baking arena. She has really helped many people find yummy foods to eat.

She had a stroke or something a while back and nothing has really been said since her illness. I'm glad to hear she is still alert.

Happy Birthday Bette!! Hope she has many many more.

-Jessica

I received this message this morning & thought other grateful bakers might want to know.

Leah

The Gluten Intolerance Group (GIG) office has received the following notice.

=20

Bette Hagman aka The Gluten Free Gourmet cookbook author will be celebrating=

her 84th Birthday on Tuesday, August 10th at 2:00 p.m.

=20

Karol (Bette=E2=80=99s daughter) indicated birthdays are very special to her=

mother and celebrating them mean so very much to her. GIG offered to make t=

his post to the ListServ so that people across the US might send Bette a spe=

cial birthday wish.

=20

Bette has been so appreciative of all the previous cards, notes and letters=20=

sent to her and we know receiving birthday cards from all of her fans and fr=

iends would be a special treat for her.

=20

Please send your card to:

Bette Hagman

% GIG

31214 124th Ave SE

Auburn, WA 98092-3667

Thank you.

Nancy

WA

Stress can definately cause twitching. Also, have you looked into Tourette's?

-Jessica

I wrote to corporate and this is what I heard back. I have always thought a place like this would be pretty cool and easier to eat out at. You choose the kind of meat you want, then pile on the veggies that you want. Then they cook it for you with the sauce of your choosing.

Here is what they had to say:

Hi Jessica - thanks for your email!

We have two gluten-free sauces: Lemon and Spicy Buffalo. bd's has a side area where we cook all allergy bowls to ensure that cross contamination doesn't occur. Just tell your server of your allergy and they'll be able to take care of you.

Thanks Jessica!

Brad Russell

Marketing Manager

bd's mongolian barbeque

(248) 398-2560 x.238

Open Original Shared Link

-Jessica

just gotta say yay for ben and jerrys!! lol since i happen to work at one...i was excited i could still eat most of the ice cream since i'd only had the job about a month when i found out i was gluten intolerant!! can't let free ice cream go to waste!!

You get FREE icecream if you work at Ben and Jerry's????????? Oh gosh it's SOoo good that I don't work there, they couldn't afford me

-Jessica

I run a yahoo site for celiac and have the capabilities of having real time chats. We have done a couple before. It is just very hard to schedule them because of time zones and such. If anybody is interested I would be more than happy to allow the use of the one there.

Just let me know.

-Jessica

I have this disfunction too!! I have tried about a million products trying to "fix" it.

The best product that I have found is Kerasal. You have to USE it regulary, but it does help. Open Original Shared Link

Another thing that worked, but was messy was equal parts of green tincture soap and glycerin. Mix them in a bottle rub on your feet and then put on socks. I did this process overnight and it worked. Just very sticky and messy (in my opinion).

Zimm's Crack Cream...........didn't work well, but the name is funny

I have also heard that the cracks in heals can be a form of atheletes foot.

-Jessica

Thanks for the craving I had to make some fruity pebbles treats today!!

-Jessica

I have a question regarding rice crispy treats. What marshmallows are gluten free? I already figured out what cereal to use (erehwon somethin or other) o and what are some good recipes? thanks a lot in advance!

~lightninfoot

I use Kraft Jet Puffed Marshmellows. They are gluten free.

Kellogg's® Rice Krispies Treats® Original

Prep Time

20 minutes

Ingredients

3 tablespoons margarine or butter

1 package (10 oz. about 40) regular marshmallows

or 4 cups miniature marshmallows

6 cups Kellogg's® Rice Krispies® cereal (obviously substitute for gluten-free version)

Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows

and stir until completely melted. Remove from heat.

2. Add KELLOGG'S® RICE KRISPIES® cereal (your gluten-free version goes in here). Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into

13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares

when cool. Best if served the same day.

Yield: 24 squares

MICROWAVE DIRECTIONS:

In a large microwave safe bowl, heat margarine and marshmallows at

HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow

steps 2 and 3 above.

Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days in airtight container.

I have also made these with fruity pebbles. Good stuff!!

-Jessica

I've personally never heard about the eating out once a month rule, but I'm sure it all depends on your doctor and your personal situation.

I wish I could find the article that I read that in. I was thinking that it was in one of my gluten free living magazines, but of course it wasn't in the latest issue. I know it was one of the top dr's in celiac research that said it. I'll keep looking.....

-Jessica

Congrats. I'm sure you are breathing a sigh of relief!!

-Jessica

I've eaten the Kraft sweet n sour before for egg roll dipping sauce. It wasn't bad. I would buy it again.

I agree McD's was good stuff

Happy Dipping!

-Jessica

They even have it in cute little packages you can buy for travel..........

Open Original Shared Link

is that available in the uk?

Not sure............I didn't realize you were from the UK. You might check around, never know you might find it.

-Jessica

Thank you for contacting Chili's for information on menu items that would be suitable for

your dietary needs.

At Chili's, a top priority is always the health and safety of our guests. As part of this

ongoing commitment, we provide the most current allergen menu information available

from our food suppliers on the eight most common allergens to help our guests with food

allergies to make informed food selections. Below is a link to suggested menu items for

Egg, Fish, Dairy, Peanuts, Shellfish, Soy, Tree Nuts, and Wheat/Gluten allergens.

Because this list expires on a MONTHLY basis, please be sure to contact us for an

updated version. We hope that you are able to choose a meal to your liking and look

forward to serving you soon.

Open Original Shared Link

Chili's Grill & Bar

Guest Relations

****************************************************************************************

Looks like they now have the info on a site/pdf . So that is pretty cool. It still says to check back monthly for new info as it expires every month.

-Jessica

Hershey's Cocoa Powder is safe.

-Jessica