angel-jd1

Cheetos

Lunch meat roll ups (put cheese,mayo or leave out the mayo and roll up lunchmeat )

Gluten free pasta with cheese (velveeta works great)

Pieces/chunks of cheese

Corn Tortillas filled with lunchmeat and cheese and zaapped in the microwave then cut into pieces for finger foods

Gluten free Hot Dogs

Corn tortillas with beans and cheese

Those are a few off the top of my head.

-Jessica

A lady on my support group that I run had a bad experience with applebees yesterday. I get easily annoyed with applebee's treatment of customers so I called corporate. I told the man that I wanted to see if I got any better response calling than I did e-mailing them. He said that they normally don't put things in writing (BLAH). He said that they advise talking to the manager I said that usually I end up with a plain salad if I go and do that (which I have before). He said that there are more options than a plain salad for us........here is the list that he gave me. He said to call ahead of time to confirm that ingredients hadn't changed blah blah blah..........now on with the list:

Appetizers:

Baha Potato Boats/skins (check for dedicated fryer though)

Cheesey Bacon Tavern Chips (check for dedicated fryer)

Chips and salsa (make sure chips aren't thrown into the fryer to warm them up) they come pre-made from a vendor and are fine as long as they aren't put into the fryer to warm

Salads:

Grilled shrimp and spinach (ask for no toast and no dressing) so take your own dressing from home

Steaks:

Bourbon Street Steak (ask for no garlic butter and no toast)

Ribeye with saute'd mushrooms and onions (ask for no garlic butter and no toast)

Sides:

Baked beans

Garlic Mashed Potatoes

applesauce

BBQ Sauces both honey and signature

Others:

Ribletts (they are served with frys, substitute garlic mashed potatoes)bbq sauces are safe both kinds

Honey Grilled Salmon minus the honey glaze (ask for just grilled salmon)

Saline Chicken breast (this is the chicken breast used in the weight watchers meals, it is NOT marinated) it can be grilled and eaten with a side of mashed potatoes

Fiesta Lime Chicken (minus the mexi ranch sauce) using the saline chicken breast instead of the regular marinated one. Pico De giallo is fine.Strips of tortilla are fine as long as they aren't warmed in the fryer. The rice is fine also.

They have a few options......I would definately call ahead and speak to a manager. If you have other menu items that you are curious about I'm sure they can go over them with you on the phone to see if you can sub things in to make them safe (that is what I did with the fiesta lime chicken, it used to be my FAVORITE). The phone conversation was helpful, I "might" actually try them out again sometime. I didn't realize they actually had suggestions for us.

-Jessica

Happy Anniversary!!! It's a great feeling isn't it? I celebrated mine with a big gluten free brownie, if I remember correctly. Congrats!!

-Jessica

One more to avoid is Smarties according to our nutritionist.

According to the smarties website....they are safe. I would go with that information rather than the nutritionist. Most of the time they are clueless anyways....so enjoy your smarties Maybe give some to the nutritionist to make him/her "smarter" haha

Open Original Shared Link

-Jessica

I definately think this is the 1 book everyone should invest in. I've tried several recipes from it and they are all incredible gluten-free baked goods and breads.

I think the book was only like $15, and Annalise is such a wonderful person and worked so hard on making these recipes as incredible as they are I feel like posting the recipe is like taking money away from her.

Sorry. Maybe I'm crazy, but I feel guilty posting it.

Fiddle-Faddle: Glad the cake turned out so good!! Told ya! I think Jess and I should become her PR reps. We certainly rave about her recipes enough.

Thank you for saying this. I feel the same way. She is sooo kind and has worked very very hard to make these wonderful recipes. Like it has been said, putting a book out isn't exactly cheap. She has done a wonderful job at it!!

The book is WELL worth the $15. If you would like to view a recipe, go to amazon .com and use the "search inside the book" feature. This feature allows you to view pages within the book. Try out a recipe and I'm sure you will be hooked.

-Jessica

Am I allowed to post the recipe here, or would that be breaking copyright rules?

Her recipes are copyrighted. I suggest using amazon .com search feature to check out the book or just go buy it. You won't be disapointed.

-Jessica

I really don't have any concrete information, but I know for me at one time I had a sugar beet allergy and when I would drive through the part of town where there were a lot of sugar beet fields I would start sneezing and my eyes would swell up a little bit and get weepy. I think I was reacting to the air in that highly concentrated sugar beet area. I would think it could be the same for wheat, especially now since it is being cut (it is harvest time isn't it?) and it's really getting stirred around in the air.

However, keep in mind that allergies are much different than intollerances. It takes actually swallowing or inhaling the gluten protein in the grain to have a reaction. The likelyhood of doing so by just driving by a field is slim to none.

When the wheat kernel is harvested it is fully in tact. It isn't ground in the harvesting process. I wouldn't recommend running into a field and rolling around in the wheat stubble, but I think it's pretty safe to drive through areas of harvest.

As far as the 4-wheeler riding goes. Tell the kids to stay out of the field. It's better to be safe than sorry.

-Jessica

I just got the book, I am excited to try out some of the recipes.

My question is, are there any other brands besides Authentic Foods that have a finer ground rice flour? Someone said in another thread they just use Bob's Red Mill and everything has turned out great but there has been such an issue with cc and BRM.

I use bob's for her recipes........and I have never gotten sick from any of the gluten free bob's red mill products. They make them in a dedicated facility. I trust them.

-Jessica

To drown out my sorrow, I just had a whole box of Enjoy Life Snickerdoodles with a tall glass of colde milk. I feel better now.

I'd give you one of the homemade cream puffs that i made today if you were closer......they made ME happy We could sit down and chat over gluten free cream puffs.

-Jessica

I had heard people rave and rave and rave about this cherry pie lara bar. I bought one. I don't get all the hype. I didn't think it had much flavor and I wasn't that impressed. Not to mention they are SO small! I would buy it if there wasn't anything else around, but it isn't something that I would keep on hand.

-Jessica

Here is the information in their FAQ section on their website:

What are Lip Smackers made of?

Castor oil - a natural oil obtained from the seeds of Ricinus Communis. This ingredient gives emolliency and gloss to the lips.

Beeswax - a natural purified wax obtained from the honeycomb of the bee, Apis Mellifera. This ingredient gives structure and rigidity to Lip Smackers.

Cetyl Acetate - This is an ester of cetyl alcohol and acetic acid. This ingredient gives emollience and gloss to the lips. It is also a conditioner of dry, chapped lips.

Candelilla Wax - a natural wax obtained from various plant species of Euphoriaceae.

Flavor/Fragrance - These are comprised of both natural and artificial ingredients, all of which are GRAS (Generally Recognized As Safe) for use in cosmetic and food products. These ingredients give Lip Smackers their characteristic flavor and aroma.

Polybutene - A polymer which is made up of a mixture of butenes. This ingredient adds gloss and wearability to the product.

Sesame Oil - A natural oil obtained from the seeds of Sesamim Indicum. This ingredient adds gloss and emolliency.

Ozokerite - A wax derived from mineral or petroleum sources. This ingredient adds rigidity and structure to the product.

Carnauba - A natural wax obtained from the leaves and leaf buds of the Brazilian Wax Palm, Coperinicia Cerefera. This ingredient adds rigidity and structure.

Acetylated Lanolin Alcohol - The acetyl ester of lanolin alcohol. This is derived from lanolin, a by-product of the wool industry. This is a very good conditioner for dry,

chapped lips.

Mineral Oil - A refined liquid obtained from petroleum. This ingredient adds emolliency to the lips.

Hydrogenated Soy Glycerides - This is the end product of a reaction using soybean oil. This ingredient adds structure and rigidity to the product. Also, it provides conditioning for dry, chapped lips.

Thanks to modern science, any flavor (synthetic interpretations of natural flavor) can be duplicated, such as Mango, Bubble Gum and Guava. These flavoring ingredients are also used widely in processed and prepackaged foods and beverages. In developing the individual flavors, our research staff works with independent essential oil manufacturers to achieve the best-intended flavor. The finished flavor submission is often composed of two dozen or more ingredients and may take several months of refinements before the final approval by labs. Many of our combination flavors are achieved by creative blending in our labs. Lip Smackers are also sensitivity tested by outside clinical laboratories to make sure our products are of the highest quality. Each new Lip Smacker is also tested to ensure complete safety to the consumer.

The raw materials which make up Lip Smackers are melted together and the warm liquid is poured into containers. The flavor is added at the last minute to ensure the freshest taste and aroma. The stick is then sent through a cooling tunnel which forms the Lip Smacker into a solid shape.

-Jessica

*does the happy dance* I'm making cream puffs....I'm making cream puffs........wooT!!

I can't wait to try them!! The shells are in the oven "drying" out the middle. The pudding/filling is in the fridge cooling.............I'm NOT a good patient waiter!!

-Jessica

Please keep me posted on this. I'm trying to find a gum-free cake recipe, and there is no such thing... anywhere. If you manage to come up with something clean, I might be able to modify it. Again, keep me posted.

Rice flour has it's own rice gluten...which would give a stick togetherness....I wonder if you used that without any of the gums if it would hold together? Have you tried making a scratch cake with a flour blend of mostly rice? It's worth a shot.

-Jessica

Wow. Thanks for all the great advice.

Yes, I've had her over for dinner many times, and she's always commented on how delicious our gluten free food is. But I don't want to feel like my family is not welcome at her home. There goes my over-sensitivity again.

I've taken everyone's advice, and I called her this morning. This is how it played out. I flat out told her that I felt sad because I felt excluded from her life. This was harder to do than I imagined. I felt like such a cry baby. Maybe you will be shocked at her response...I know I was. She said that it's too hard to have to think about gluten free food and that our friendship would probably be better served over the phone.

I don't know why I bothered, but I proceded to tell her that fruit and Coca Cola are gluten free. She then got quiet and then said, "yeah, don't worry, we'll still get together from time to time."

SOOOOOO, I don't know what else to think or say. I guess it's over. But now I'm about ready to go into a full blown crying tantrum. Because the more I think about it, nobody invites us to their house anymore! Almost one year gluten-free, and I thought I had everything together. But now it's all coming back. I feel like a leper. Thanks for listening to me feel sorry for myself. I'll just have to be a big girl and try to get everything into perspective and remember that it could be a lot worse. Would I prefer that my kids be able to eat anywhere and have a disease that was untreatable? No thank you. We'll opt for the celiac disease and some isolation. I'm sure there are new friends we'll make in the future who will be willing to go the extra mile to have us over.

I'm so sorry to hear that it turned out that way. It will take time to heal. However, I am sure in the back of your mind you have to be saying "what 'friend' could do this?" The key word here being friend.

A person whom one knows, likes, and trusts.

A person whom one knows; an acquaintance.

A person with whom one is allied in a struggle or cause; a comrade.

One who supports, sympathizes with, or patronizes a group, cause, or movement: friends of the clean air movement.

Friend A member of the Society of Friends; a Quaker.

tr.v. Archaic friend·ed, friend·ing, friends

To befriend.

--------------------------------------------------------------------------------

[Middle English, from Old English frond. See pr- in Indo-European Roots.]

--------------------------------------------------------------------------------

friendless adj.

friendless·ness n.

Word History: A friend is a lover, literally. The relationship between Latin amcus “friend” and am “I love” is clear, as is the relationship between Greek philos “friend” and phile “I love.” In English, though, we have to go back a millennium before we see the verb related to friend. At that time, frond, the Old English word for “friend,” was simply the present participle of the verb fron, “to love.” The Germanic root behind this verb is *fr-, which meant “to like, love, be friendly to.” Closely linked to these concepts is that of “peace,” and in fact Germanic made a noun from this root, *frithu-, meaning exactly that. Ultimately descended from this noun are the personal names Frederick, “peaceful ruler,” and Siegfried, ”victory peace.” The root also shows up in the name of the Germanic deity Frigg, the goddess of love, who lives on today in the word Friday, “day of Frigg,” from an ancient translation of Latin Veneris dis, “day of Venus.”

That comes from dictionary.com .......I don't think that your "friend" really fits this definition any longer. This person doesn't seem to have too much of the "caring" gene in them. Cut your losses and move on. There are pleanty of nice people in the world who will love you....celiac or no celiac!

You will make new friends.....have you tried going to a local support group meeting? How about trolling the health food stores for fellow celiacs? Sure would make dinner plans alot easier

Good luck and allow yourself to grieve for the friendship.

-Jessica

Hi. I'm posting this because I don't know how to react to this and was hoping someone might know where my friend was coming from. We've been friends for almost 20 years. When she found out about the celiac diagnosis, she told me that she couldn't have us over for dinner anymore because she couldn't accommodate our diet. This was a little hurtful to me, but I just quietly said, "don't worry, we'll just bring our own food when we come over." Well, it's been a whole year now and she's never invited us over, but she continues to have all our other friends over. Then recently, we went over with the kids to take a gift to her son, since we didn't go to his birthday party (we were out of town). When we arrived, she had several appetizers waiting for us, all on whole wheat toast and chocolate chip cookies for the kids. She said, "I know you can't eat this, but I didn't know what else to serve." ??? This made me feel bad, and my kids even worse. The worse part is that she seemed like she couldn't wait for us to leave. I keep telling myself that maybe I scared her off with the details of the diet, but I know I told her that there's a world of gluten free food out there that is easy to prepare. I'm so hurt thinking that we're such a burden, but I didn't say anything to her. Should I? (or am I being overly sensitive?)

Is there some reason that you can't invite HER family over to dinner? Then you could show her how to cook gluten free. Present a wonderful meal and maybe it would open up conversation on the topic or at least she could see that there are pleanty of foods that you can safely eat. Soooo get that dinner party menu going!! A 20 year friendship is hard to loose.

-Jessica

Are you 100% sure that Powerade is gluten-free? it contains modified food starch

Modified food starch can be made of many things.......not just modified wheat starch. Usually it is corn. Coca-cola makes the product. They say it's gluten free. If you don't believe me, then please feel free to e-mail the company then you can feel 100% sure.

-Jessica

I got one of these tonight and last night also........went from 96.4 up to 99.6 tonight........wierdness. I usually run low body temp so 99.6 is pretty high for me. Sometimes I just don't understand what my body is trying to say!!

-Jessica

Got a call from Melissa Belser today and I guess they are holding a tasting event at a liquor store in Missouri this Friday!!

Soooo Bards Beer Tasting Event at

Gomer's Fine Wines and Spirits

Lee's Summit

201 North Hwy 291

816-525-9137• FAX: 816-525-9144

Friday June 30th.

Complete with a live band.....Melissa says "it should be quite an event".

I had written to Bards beer wanting to find out more about it. I had heard it was made in Missouri. I guess their offices are just in Missouri, brewery is in San Jose, California....anways.....Got a call from Melissa Belser today and I guess they are holding a tasting event at a liquor store in Missouri this Friday!!

Soooo Bards Beer Tasting Event at

Gomer's Fine Wines and Spirits

Lee's Summit

201 North Hwy 291

816-525-9137• FAX: 816-525-9144

Friday June 30th.

Complete with a live band.....Melissa says "it should be quite an event".

I eat Captain Crunch, Lucky Charms, and Trix. I have discovered that Cpt Crunch is gluten-free unless you are concerned about Oats cross contamination. I do not react to Capt Crunch. General Mills cereals often don't have "malt flavoring" (made from barley) and therefore are OK, if made only from corn or rice. Kellogs uses malt flavoring in everything. I can tolerate a bowl of Frosted Flakes, Corn Flakes, Rice/Corn Crispix, Rice Crispies, but only once in a while.

I am fine with Captain Crunch or Lucky Charms most every day and I alternate them to make sure I won't react (in case one is worse than the other) .

You are eating gluten. You may be able to "tolerate" it, but it is still doing damage. Cancer causing damage. Think about that. Is it really worth some sugary cereal?!? Not in my opinion.

-Jessica

im pretty sure i read somewhere that classico is not safe, but everything else is on that list

Classico is fine....both red and white sauces. I eat them all the time with no problems.

-Jessica

Last night for dinner we had the rest of the scalloped potatoes. I made up my own salad dressing from a suggestion on this post and I liked it better then the Ranch I have been using for years. I also made up the fruit dish with orange juice and honey. My husband said that if I keep feeding him like this, he is going to have to lose more weight then he thought he had to. Since I am so wired from the Prednisone, I have spent some of my time in the kitchen. I have had fun with the cooking and want to thank you all for the suggestions. I still have to go to Rachel's thread "as promished a few recipes". When I feel better, I am going to go through those recipes.

I'm glad to hear you enjoyed the fruit salad......eating healthy should get you feeling better quickly (I hope).

-Jessica

yep....capital T is always Tablespoons and lower case t is always teaspoons.

I used velveeta for mine. I know it says cheddar...but I LOVE velveeta haha

-Jessica

I was curious about this and looked at their website. Low and behold they actually have one in Kansas so I wrote to them and this is what I recieved back:

Jessica,

Some of our restaurants always have gluten free pasta in stock and some

need to order this pasta on demand. If you let me know which restaurant

you are interested in visiting I can make sure that they have this in

house. All of our restaurants can make gluten free meals, but the best

way to handle this is to make sure that the manager and chef know that

you are coming in and then they can let you know what they are able to

prepare for you. We do not have our gluten free menu available at this

time, but I do know that our corporate chefs are currently working on

this.

Thanks,

Lisa

Lisa Gillenwater

Bravo Development, Inc

Phone: (614) 340-9208

Fax: (866) 625-4761

lgillenwater@bdi.cc

Pretty impressive.........I'll have to give them a try sometime.

-Jessica

I use altoids instead of cough drops. I'm not sure if they are soy and dairy free....but worth a shot. I'm sure the ingredients are online if you want to check them out.

Alot of times sore throats this time of year are due to allergies and allergy drainage......good luck.

-Jessica