angel-jd1
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I may be the lone holdout, but this isn't a cut *aimed* at celiac disease, this is a cut for the whole of the NIH. Given the budget problems we've got, there's a reason to be cutting back on spending, and I think there are more important things to spend money on than celiac disease research. I'm not saying that it's not important (to me), but in the grand scheme of the nation's priorities, I don't think it's a sufficient reason to scratch and start over on such a major bill as the defense spending bill.
But I do think it's good that people have gotten in contact with their representatives to let them know what they're concerns are.
How many cuts are you going to take before you write and show that it IS important to you? We may need to cut spending in places, but you also need to show what is important!! If you just let things pass by then you are saying that it's totally ok by you to cut funding. You have to stand up at some point and say HOLD IT!!
-Jessica
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Thanks for the tip! I just ordered their choc. cake mix, van. cake mix, pizza crust mix, and waffle/pancake mix. I was on the verge of not trying any more gluten-free baked goods as I have not found any that I like (I know - I am VERY picky). I had decided I would rather go without. But, the other day I tried a frozen pizza crust that I ordered from gluten-free Pantry and it was OK. I will let you know what I think of the Namaste mixes.
Thanks again!!!!
I had a hard time finding things I liked at first. I wasted TOO much money trying to find "replacements". I think after a while my tastebuds adjusted and everything wasn't YUCKEY anymore. I have found a few things that I rely on for a regular basis. I like the gluten free pantry's cake and cookie mix, also their pie crust mix and their chocolate truffle brownies. I like the namaste blondies as a special treat (their mixes are a bit expensive). I get blue diamond almond thins for crackers. I also like to get a package of nana's lemon cookies on occasion. I have gotten doughnuts twice from Kinnikinnick . Other than that, I don't really get many specialty foods. I just eat foods that are naturally gluten free or I make things from scratch at home.
-Jessica
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I hope everyone follows suit and writes. Nobody else is going to do it FOR US. Once the funding is cut, it's gone!! Research declines, and then where do we sit?? If there are no advancements in research we still sit in the dark. Sooooo take the couple of minutes that it takes, use the letter that I have pre-written to speed it up even more and get to writing!! We have to take the inititive ourselves to press for the funding. It worked with the labeling and we can do this too. soooo stop searching the board and get to writing!!
-Jessica
I'm not sure how many of you saw this article. But here it is just incase you hadn't seen it yet. Funding for the National Institute of Health could possibly be cut if we don't get moving!! In order to let people know what we need weHAVE to speak out. Folks, we have done this before, and now is a great time to do it again. It is time to write your Senators!! Let them know that passing the bill to cut NIH funding just isn't what we need to do! Cutting funding not only hurts celiacs but it hurts anyone with health concerns. Here is the letter that I composed and sent to my senators.You can use the direct link to the Celiac Task Force on my support group homepage ( Open Original Shared Link ) to find your senators. It only take a few min. to write. You are more than welcome to use the letter that I used and just insert your name
to save you even more time. Let's get to work folks!!
-Jessica
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Their pancake and waffle mix and also blondies are yummy!! I haven't ever tried their chocolate cake mix. I'm not a chocolate cake fan
. I know i'm wierd haha -Jessica
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This book isn't a cookbook, but it is a great book for kids with celiac. I am a teacher with celiac and I read it to my students to help them understand why I can't eat their birthday cuppycakes and such. It is called Eating Gluten Free With Emily . It is written by Bonnie Kruszka. It is a must have for a celiac kiddo!! You can buy it through the gluten free pantry or even on amazon .com Open Original Shared Link
As far as cookbooks go, I like this one for kids: Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults by Connie Sarros.
Many kid-friendly recipes can be adjusted to be gluten free. Even corn-dogs and chicken nuggets!! So try experimenting and have fun in the kitchen. It is well worth it.
-Jessica
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When I visit my parents, I sometimes find myself being a gluten natzi. However, I figure it's ME who has to deal with the puking and diarrhea when I get contaminated, not them. If you don't take care of yourself, and take responsability for your health, nobody else is going to do it. Stand up for what you need and make it very clear!! It is the only way to stay healthy.
-Jessica
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National Institute of Health Cuts May Decrease Celiac Disease Funding
See your ad here!
Site Sponsor:
Gluten Free Food
& Drug SmartLists:
Celiac.com 12/27/2005 - Funding for NIH (including the NIDDK which conducts critical research into Celiac disease) in next year's Labor-HHS Appropriations Bill is only slightly above last year's levels-inadequate to compensate for inflation and the development of promising research. However, Congress is also in the process of approving a 1% across-the-board cut to ALL discretionary programs (except Veterans programs)-including NIH.
This cut will decrease the NIH funding level for the first time in a generation and put in mortal jeporady the research that can lead to treatments and eventually a cure for Celiac disease. Not only will this cut affect the work of NIH for this year, but will set back medical research into Celiac disease for many years to come.
Because the Celiac community relies heavily on research conducted by NIH, it is critical that individuals speak out against this bill. Because of the low NIH funding, the Celiac community must demand that the Labor-HHS appropriations bill be rejected, and a new bill that addresses the funding needs of NIH be enacted.
The bill has passed the House of Representatives and awaits a vote in the Senate. If you have not yet contacted your Senator to ask for their "no" vote on this bill, please do so now. If you have, please do so again. To reach your Senator, call the Capitol switchboard at (202) 224-3121 and ask to be connected with the offices of your state's Senators.
The progress of vital research for Celiac disease and countless other ailments and conditions lies in the balance. Please do your part and speak out!
Jonathan R Pawlow, Jr.
Digestive Disease National Coalition
507 Capitol Court, NE, Suite 200
Washington, DC 20002
202-544-7497
202-546-7105 (fax)
Pawlow@HMCW.org
NIH Appropriations Update
Continue to urge congress to support biomedical research in the final fiscal year 2006 labor-hhs-education appropriations bill
The United States Senate was expected to vote on the fiscal year 2006 appropriations bill for the Departments of Labor, Health and Human Services, and Education last week. The health community's advocacy in opposition to the Labor-HHS-Education appropriations bill had an impact in the Senate, as Senate Majority Leader Bill Frist (R-TN) set aside a vote on the bill.
However, on Sunday, December 18th, the House passed the fiscal year 2006 Defense appropriations bill, which included a 1% reduction in appropriations for all federal programs excluding veterans' assistance. This means the budget for the National Institutes of Health (NIH) would receive a cut in funding, leaving the budget below fiscal year 2005 levels, if the Senate approves the fiscal year 2006 Labor-HHS-Education appropriations bill. The Senate is expected to vote this week, as early as today, on the bill.
Requested Action:
Please contact your senators immediately and urge them to vote no on the Labor-HHS Appropriations Conference Report. in addition, ask them to restore funding for nih in the bill to the level originally called for in the senate version of the legislation ($29.3 billion).
To contact your senators, please visit www.senate.gov or call the U.S. Capitol switchboard at (202) 224-3121.
I'm not sure how many of you saw this article. But here it is just incase you hadn't seen it yet. Funding for the National Institute of Health could possibly be cut if we don't get moving!! In order to let people know what we need weHAVE to speak out. Folks, we have done this before, and now is a great time to do it again. It is time to write your Senators!! Let them know that passing the bill to cut NIH funding just isn't what we need to do! Cutting funding not only hurts celiacs but it hurts anyone with health concerns. Here is the letter that I composed and sent to my senators.
Mr. ____________,I understand that a bill has been passed in the House of
Representatives and is awaiting a vote in the senate. This bill cuts
the funding to the National Institute of Health.
This cut will decrease the NIH funding level for the first time in a
generation and put in mortal jeporady the research that can lead to
treatments and eventually a cure for Celiac disease. Not only will
this cut affect the work of NIH for this year, but will set back
medical research into Celiac disease for many years to come.
Because the Celiac community relies heavily on research conducted by
NIH, it is critical that you vote against this bill. Because of the
low NIH funding, the Celiac community must demand that the Labor-HHS
appropriations bill be rejected, and a new bill that addresses the
funding needs of NIH be enacted.
I have Celiac disease and the funding that NIH recieves is very
important to me. Please vote NO on this bill. Thank you.
Sincerely,
You can use the direct link to the Celiac Task Force on my support group homepage ( Open Original Shared Link ) to find your senators. It only take a few min. to write. You are more than welcome to use the letter that I used and just insert your name
to save you even more time. Let's get to work folks!!
-Jessica
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I have a pampered chef cookie press. I LOVE it!! I use their recipe for making the spritz cookies. I just sub in gluten free flour. Here it is:
Classic Spritz Cookies
Ingredients:
1 1/2 cups (3 sticks) butter or margarine, softened (do not substitute vegetable oil spread)
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)
Directions:
1. Preheat oven to 375°F. In Classic Batter Bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
2. Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
3. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on flat Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough.
Yield: 6-7 dozen cookies
Nutrients per serving: (2 cookies): Calories 120, Total Fat 7 g, Sodium 70 mg, Fiber 0 g
Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.
The tip that someone gave about the plates being in the press in the right direction is SO true!! I also chill my dough between batches (keep it in the fridge). It seems to make it more firm and the cookies come out easier this way. The good thing about these cookies is that you don't have to make them ONLY at the holidays. There are plates for lots of occasions!! Enjoy!
-Jessica
I'm looking for an easier way to make sugar cookies, the dough is soooo sticky and the cookies are either hard to roll out or you add more rice flour and then they end up too crumbly or too hard. I was thinking maybe a cookie press would work, you know...the kind where you put the dough in a tube and squeeze it out in little shapes? Has anyone tried this?My hubby is addicted to sugar cookies but I have been too sensitive to make any with flour, and trying to make them gluten-free is just too much of a pain. If it would be easier with a press, maybe the whole family could enjoy them again!
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TASTER'S CHOICE
Pasta, ice cream, oil squeak into Hall of Fame
Carol Ness, Chronicle Staff Writer
Wednesday, December 28, 2005
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Taster's Choice
Archive
Either 2005 was a rotten year for commercial food products, or the entire Taster's Choice panel of professional food tasters squeezed themselves into a pair of Chronicle TV critic Tim Goodman's cranky pants for the duration.
How else to explain why blind tastings of 44 different kinds of food -- hundreds of products altogether -- yielded only five new members for the Taster's Choice Hall of Fame?
This honor is reserved for the best of the best of supermarket foods -- those that get 80 points or more out of a possible 100 from the panel of five tasters.
Both last year and the year before, 12 products dazzled the panel enough to ascend into the Hall of Fame. The record for one year, set in 2001, was 17.
Figuring out why scores plunged this year is almost impossible. Even luxury items like crab cakes failed to make the tasters swoon with delight.
One theory for the Hall of Fame drought is that fewer sweets were tested this year -- and the panel has a definite sweet tooth.
Another, ventured somewhat dubiously by one of the tasters, is: "Maybe food got worse this year."
In any case, the top scorer among this year's five Hall of Famers was California-made La Tourangelle walnut oil, which scored 89 points. (See story, Page F1.)
Sweets, which have a tendency to win Hall of Fame status, claimed two of the five Hall spots. They were two coffee ice creams, Starbucks Classic Coffee and Lappert's Kona Coffee.
Two unorthodox pastas rounded out the top five. Tinkyada Pasta Joy Brown Rice Pasta, which is gluten-free, and Whole Foods 365 Organic whole wheat spaghetti are both part of a growing crop of pastas made from whole grains or wheat alternatives.
The 365 Organic pasta was the only store brand to make the Hall of Fame this year. Altogether, store brands won almost one-quarter of all the tastings in 2005 -- 10 out of 44.
The chart at right shows all the foods tasted this year, and the winner of each tasting.
One thing that stood out this year was the sheer number of competing brands that are crowding store shelves and refrigerator cases. Not long ago, a tasting might have included maybe 10 brands. This year, it wascommon to find 15 or even 20 brands of the same product.
A few times, the panel did a two-round tasting to fend off palate fatigue. Every brand made it into the first round, and the tasters did a thumbs-up, thumbs-down winnowing. Then the finalists went through the usual evaluation, where flavor, texture and appearance are scored and the tasters say whether they would buy that brand.
For the tastings, we try to cover the gamut of everyday foods, including staples such as bread and salad dressing, convenience foods like the shelf-stable gnocchi and cooking ingredients like vegetable broth and sesame oil.
Nine supermarkets are shopped for each tasting; occasionally, Costco or specialty stores are included. The Chronicle buys all the products; no manufacturer contributions are accepted.
If you have suggestions for future tastings, send them to food@sfchronicle.com or Taster's Choice, Food Section, San Francisco Chronicle, 901 Mission St., San Francisco CA 94103.
Please keep in mind that we cannot send individual replies or acknowledgements. We may not be able to follow your suggestions because we test various products only every few years, and your product may have been tested recently. Past Taster's Choice columns can be found by searching online at sfgate.com/food/tasters/archive.
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TASTER'S CHOICE 2005
Here are the winners of 2005's Taster's Choice tastings. The five Hall of Fame products -- any product that scores 80 or above -- are indicated by a *. A perfect score is 100. All products are tasted blind.
CONDIMENTS
* Walnut oil:
La Tourangelle 89
Fresh green salsa:
Casa Sanchez 76
Mayonnaise:
Best Foods Canola 73
Hearts of palm:
Organic Trading Co. 71
Artichoke hearts (not marinated):
Whole Foods 365 65
Balsamic vinaigrette:
Girard's 64
Turkey gravy:
Campbell's 59
Sesame oil:
Maruhon 54
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STAPLES
*Gluten-free pasta:
Tinkyada Pasta Joy Brown Rice Pasta 83
* Whole wheat pasta:
Whole Foods 365 Organic 83
Black beans:
S&W 79
Maple syrup (dark, grade A):
Trader Joe's Organic 78
Quick-cook brown rice:
Rice Expressions (frozen) 73
Smoked turkey:
Andronico's 72
Sour cream:
Horizon 69
Couscous:
Casbah Organic Whole Wheat 69
Whole wheat bread:
Vital Vittles 68
Canned salmon:
Kirkland 65
Vegetable broth:
Knorr 64
Canned crab:
Nelson Sea Treats 58
Frozen blueberry waffles:
Van's Organic 58
Dinner rolls:
Pillsbury 57
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DRINKS
Tomato juice:
Campbell's 79
Sparkling apple juice:
Martinelli's 78
Chai tea bags:
Good Earth 64
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SNACKS
Dried apricots:
Mariani California 79
Wheat crackers:
Wheat Thins 77
Rice crackers:
Trader Joe's Savory Thins 72
Frozen buffalo wings:
Manor-House 68
Chicken taquitos (frozen):
Reser's Baja Cafe 60
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DINNER
Frozen green beans:
C&W Petite 77
Mole sauce:
Rogelio Bueno 76
Crab cakes:
Whole Foods fresh 66
Frozen shrimp:
Andronico's bulk 63
Frozen meatballs:
Trader Giotto's Italian Style 61
Gnocchi (shelf-stable; frozen):
Mediterranea 58
Mushroom risotto mixes:
Safeway Select 51
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SWEETS
Coffee ice cream:
* Starbucks Classic Coffee 83
* Lappert's Kona Coffee 81
Brownie bites:
Whole Foods Two-Bite 76
Chocolate syrup:
Hershey's (squeeze bottle) 73
Raspberry jam or preserves:
Smucker's Red Raspberry 73
Panettone:
Maina 70
Chocolate chip cookie dough:
Tom's 66
Blueberry jam or preserves:
D'Arbo 63
E-mail Carol Ness at cness@sfchronicle.com.
Open Original Shared Link
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If you have been diagnosed positive by a medical doctor, I just read an article in the new living without magazine the other day that recommend testing your children every 2 years for Celiac. They may not be currently producting antibodies, but may in the future.
-Jessica
On one hand I'm relieved that they're all negative, although I do understand that the testing doesn't rule celiac disease out in the future. I'lm still wondering why 3 of them have ongoing, but minor, digestive problems - they eat REALLY healthy, drink lots of water and get regular exercise, all things that are supposed to keep the systems running smoothly. One daughter has an auto-immune problem (vitiligo) and one son has a bed-wetting problem that he can't outgrow and they both have horrible gas and frequent stomach aches. My son is already off milk and we have tried that with all the kids, but no one else seems to have a problem with it.So I think I'll just not worry for now.
Liz
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I like asking others with celiac what they ate for ideas.
Today was my very first day! I think i did good. Its going to be hard
but i can do it. This is what i ate....
No breakfast, i had my endoscopy and biopsy today
Lunch- chicken breast stir fried with cajun seasoning and veggies
Snack-Apple,banana
Dinner- hamburger by itself with cheese ----- is turkey burger ok to eat???
Dessert- ben and jerrys chocolate icecream
What ben and jerrys are gluten-free? pfish food, chocolate, vanella...???
Breakfast: Ham and Cheese Omlet and Orange Juice
Lunch: Microwave Popcorn
Snack: Homemade "chex" mix made with health valley rice and corn crunch'ems
Supper: Mcdonalds double cheeseburger no bun, no pickles (i hate pickles!) ha
ha looks like I didn't eat too healthy today!!
-Jessica
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My husband's favorite Xmas food is chocolate covered cherries-- today a neighbor left at our door homemade ones. They are exquisite in the extreme. But of course, I don't know what's actually in them besides milk chocolate and cherries. Last night, DH was so sad -- the constant barrage of buffets he can't have, explanations, etc. are wearing him. "I don't even go and have a soda anymore" he said of the work-related fetes, "because everybody just pities me , even if I don't care".
So do I throw these out? Pretend they never came? Let him eat one and hope he doesn't get sick? This person is bound to ask if we had any. No, I can't call and ask what's in them. (Let's face it, even if the ingredients are gluten-free, who's to say she wasn't making something else at the same time and they are x-contam) I already bought him some gluten-free cherries (Queen Anne are, I believe)
Help from celiacs appreciated. Maybe I will learn to make them myself?!
thanks
joanna
Pass them along to another hungry non-celiac person. I am a teacher and have gotten countless food gifts this season. I have just quietly passed them along. Just today I got a loaf of quick bread and a box of homemade sugar cookies!! I passed them along to another hungry person who could have them.
If the person asks just say that they looked beautiful and wonderful but your husband is on a special diet so you passed them along, or you ate them all yourself! ha
Happy Holidays!
-Jessica
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Jessica,
The only items we serve that have gluten in them are our large flour(burrito)
tortillas, our small flour(taco) tortillas, and our hot red tomatillo salsa
which has a small amount of vinegar in it. We have also begun to serve salads
with a Chipotle honey vinaigrette. It has some red wine vinegar in it so you
may want to stay away from it as well.
If your gluten intolerance is high, you should also be aware of potential
crossover from one item on our line to another. For example, the spoon used to
serve our beans could touch someone's tortilla before it is used to serve your
beans. I hope that makes sense and we're able to see you soon.
Sincerely,
Dawn Dillon
Mojo Mama
Chipotle
I had gotten that response from them on October 17th. Hope it helps.
-Jessica
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I made chex mix with the rice and corn crunch'ems and then also made people puppy chow with them!! MMMMMMMMMM good stuff. I used the recipe off of the chex website and just subbed in the health valley cereals and gluten free pretzles and such.
3/4 teaspoons garlic powder
1 1/2 teaspoons seasoned salt
1/2 teaspoon onion powder
1 cup mixed nuts
1 cup pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
9 cups Cereal
6 tablespoons margarine or butter*
2 tablespoons LEA & PERRINS® Worcestershire sauce
Heat oven to 250. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. 12 cups snack.
*Do not use spread or tub products
Microwave Directions: Melt margarine in large microwavable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Important: Because microwaves cook differently, time is approximate.
1 serving(1/2 cup): 130 calories(70 calories from fat); 8 g fat(1.5g saturated); 0 mg cholesterol; 340 mg sodium; 14 g carbohydrate(1 g fiber); 2g protein.
High Altitude (3500-6500 ft): No changes
Enjoy!!
-Jessica
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Not exactly sure but during that time I couldn't keep any food down so it was probably pedialyte and possibly a jar or baby food.
I wish I had eaten something wonderful like pizza or take-out chineese! ha
-Jessica
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whats your top 5 favorite recommended gluten-free foods?
1) Gluten Free Pantry Mixes (chocolate truffle brownies, cake and cookie, and pie crust)
2) Amy's frozen foods (rice crust pizza, cheese enchiladas etc)
3) Nana's Lemon Cookies
4) Tinkyada Pasta
5) Kinnikinnick Doughnuts
Funny thing is, I hardly ever buy these things. I just mostly eat foods that are naturally free of gluten. But when you have to have something these are tops on my list! ha
-Jessica
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Craig-
You can't change the past. All you can do now is stay gluten free. As you said the gluten free diet is a pretty darn easy way to change how you feel!! We are lucky that we dont' have to spend hundreds of dollars on a medication!!
Get regular check ups to check for things like colon cancer and such. The damage of the years is already done. There is no guarantee that you will or will not get cancer. Your odds now that you are gluten free are much less than when you were eating gluten. You just have to look forward and stay gluten free!!
Congrats on feeling better!!
-Jessica
Hi guys, I have been lurking for a few weeks. Just a quick history I'm 48, male, diagnosed and gluten-free for about 27 months. My GI doc, 7 yrs ago smirked at my symtoms and said IBS. 25 years ago and until then, previous docs said Alceritive Colitis. They thought that when I ended up in the hospital for a couple of days for major dehydration due to a baaaad bout with diariea for a good 24 When I was about 27. (ONE of the worst days of my life).Previous to my diagnosis It was rough. Down to 142 lbs. from 155, My wifes family and friends were acutually voiceing concern of my death because I looked so sick. But I just kept saying I was fine, and kept going until I finally went to my GP and he ordered a mri. While the tech was looking at the just taken picture, she came and ask me if I was in any pain. I said no, She immediatly called my doc to get permission for one more lower shot. I guess my small intestines were so distended, they were amazed I was not in pain. Hence the diagnosies. What sucks is, 5 years previous, my GI doc did a upper GI but didn't do the simple process of grabbing the biopsy while he was there. Makeing the next 5 years some of my worst.
BUT NOW! 27 months gluten-free I'm 185 lbs. Look and feel great! Regular bm's, no pain, no gas. I can safely say I have not had 1 problem in 2 years. I was thinking I am totally cured......until I started reading this forum, especially the part about 40% increase in colon cancer risk. Also trace glutens doing damage even if no pain or symtoms.
After 25 years of all of the problem I've had, adhereing to a gluten-free diet is a breeze. you whipper snappers out there complaining about the diet, count your blessings. Well, this is whats been on my mind. And I appreciate the chance to talk a little about it. As many of us that are out there, I don't believe I have meet one personlly. Thanks.
Craig
in central FL
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Today I was shopping in (of all places) TJ Maxx's home section when something caught my eye: Jelly Belly candy corn - which I had heard was the only gluten-free candy corn, but I had never been able to find it. You would have thought I won the lottery. I was snatching it up like no tomorrow, nevermind the fact that it was probably leftover from Halloween. I get so excited when there is food that I can actually eat.
I thought other Celiacs would appreciate this. Everyone else at the store probably thought I was crazy though...
- Lauren
I have caught myself doing this often. I find something that is gluten free, then purchase it no matter if I need it or not!! I just WANT it cause it says "gluten free" it may taste like crap, but hey it's GLUTEN FREE!! ha
A couple of weeks ago at my Wal-Mart I finally started to see their new labeling taking effect. I was throwing all kinds of things into the cart just because they said "gluten free". I'm sure I looked like an idiot, picking up a can, reading it, smiling, then throwing it into the cart!!
At another local grocery store, I was going down the isle where the bob's red mill flour is. Right beside it was a box of muffin mix....it was gluten free AND on sale. I just about passed out right there!!! Double whammy!! I am a girl who cant' pass up a sale!!
I'm glad to know I am not the only crazy gluten free chick out there!!
-Jessica
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Not too long ago I had made the "filling" of a pot pie. It was good, the crust recipe here would be excellent with it!!
Jennie-O Turkey makes those turkey roasts that are gluten free. I cubed that up and mixed it with a package of mixed veggies and the gravy out of the pan of turkey roast. It was SOOO good and reminded me of those tasty cheap pot pies I used to LOVE pre-gluten free days! MMmmm
Now I am just going to have to make an attempt with this crust recipe.
-Jessica
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I use uncooked minute rice. I use the same thing for meatballs. YUM!! Now I am craving sweet and sour meatloaf!! !mmmmmmmmmmmmmmmmmmmmmmmmm
-Jessica
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Peanutbutter kiss cookies don't even have to have flour!!
Flourless Peanut butter Cookies
1 C. Peanut Butter chunky or creamy ( I use skippy Brand)
1 C. Packed light or dark brown sugar (I use C & H brand)
1 Large Egg, slightly beaten
1 tsp. baking soda
1C Semisweet chocolate chips 6oz. (I use tollhouse brand)
Heat oven to 350 deg.
In Medium size bowl beat together peanut butter, brown sugar, egg and soda until the mixture is smooth and well blended. Stirr in chips until evenly distributed.
Drop the dough by slightly rounded teaspoonfulls onto ungreased baking sheets, spacing the mounds about 2 inches apart.
bake one baking sheet at a time in the 350 deg. oven until cookies are puffed and slightly golden, but still soft to the touch. About 10 min.
Let the cookies cool on the baking sheet on a wire rack for about 5 min. Then transfer the cookies to the wire rack; let cool completely.
Makes about 2 dozen cookies
You can leave out the chips and use hershey kisses when they come out of the oven, just place a unwrapped kiss ontop of a warm cookie YUM!!
___________________________________________________________________
These are just like (or better than) the cookie cups that you can get at the mall!!
Peanut Butter Cup Cookies (flourless)
1 C. Peanut Butter chunky or creamy ( I use skippy Brand)
1 C. Packed light or dark brown sugar (I use C & H brand)
1 Large Egg, slightly beaten
1 tsp. baking soda
Bag of Reeses Peanut Butter Cup Mini’s
Heat oven to 350 deg.
In Medium size bowl beat together peanut butter, brown sugar, egg and soda until the mixture is smooth and well blended.
In a greased mini muffin tin, press about 1 T dough into the sides of the tin . Leaving a small indention in the center (to be filled with the PB Cup after baking)
bake one baking sheet at a time in the 350 deg. oven until cookies are puffed and slightly golden, but still soft to the touch. About 10 min.
Press the unwrapped peanut butter cups into the indentions in the cookies. Let the cookies cool in the muffin cups for about 5 min. Then transfer the cookies to the wire rack; let cool completely
Enjoy!!
-Jessica
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Hi everyone!
I have a question, but I have a feeling I already know the answer. Okay, so I am intolerant to casein as well as gluten, but I LOVE PANCAKES! Well, I got gluten-free pancake mix and dummy me
forgot that pancakes include dairy! Anyway, I was wondering if anyone has any alternatives (that taste good) for making pancakes without any casein.
And HAPPY THANKSGIVING!!!
-Danielle
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I sometimes use applesauce instead of oil in recipes. Possibly you could try that with your mix. Good luck!!
-Jessica
Just did a search and here is what culinary.net says for butter substitutions:
Butter, lard, and other saturated fat (coconut oil, palm oil) substitutes:
Soft tub margarine (first ingredient on food label listed as liquid vegetable oil)*
Corn, cottonseed, olive, rapeseed (canola), safflower, sesame, soybean or sunflower oil
*(When cooking, it is better not to substitute reduced-fat margarine or corn oil spreads for regular butter and margarine unless a recipe has been specifically developed for their use. Their increased water content can make a substantial difference in the food's taste, appearance and texture).
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Thank you so much i love ranch dressing and my brother has been trying so hard to get me off of it but i love it so much but now that i know that it is gluten-free i can tell him to leave me alone about it.
Thank you Again
Lauren
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You might want to read that again CD_Surviver, it isn't safe. Low levels of gluten are not safe on a gluten free diet. Sorry to disapoint you.
Kraft makes a great buttermilk ranch dressing!! I'd give that one a try instead. Enjoy!
-Jessica
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I'm sure hoping someone can help me.
Getting complany for a week and I feel like i want to die.
I'm only able to sit and type becasue I'M DESPRATE for info.
gluten-free for 17 weeks except for these 3 X's and one other from unknown gluten
I had a reaction the "k" cinn rolls 2x's and made a post. No real answers from the forum. First time with cinn rolls thought it was the oj i had with it.
last time just coffee with it but the belching and stomachache and had to go to bed with heating pad.
Pizza first time in 17 weeks-- had another incident last nite. Woke up stomach pains and didn't make to the bathroom. Same old symptoms you all know.
Here's the list in the "K" pizza crust--
water
Sweet Rice flour
tapicoca starch
whole eggs
corn starch
sunflower and/or canola oil
sugar,
YEAST
vitamin blend (thiamine, vit B2 Niacin, Folic Acid, iron)
sodium carboxy Methylcellulose, salt
Questions--
I've been trying to go milk loctose free also so no cheese but last 2 weeks adding some swizz ch maybe a couple of days last week.
last nite had the topping of a spag sause i made gluten-free with cooked hamb/onion/garlic/gr pepper/onions
Put mozz cheese that was bulk and free of other than milk i think
too tired to go down and look at ingred of that too:(
didn't know to free so cinn rolls were in refrig for a couple of weeks before freezing
same as the pizza crust..could that be it????
I'm seeing people have problems with YEAST lord never thought of that issure.
I'm just so depressed and feeling hopeless for the first time as i've struggled though these past 17 weeks.
Janvan said with the cinn rolls, maybee too old or a fruit sugar problem...
Ok, I hope can find some answers today on the forum....I don't have time for this with complany coming. Pacing my self all week so i wouldn't over do and now flat on my back with my best friend the OLE HEATING PAD.
ANY IDEAS YOU HAVE WILL BE GREATLY APPRECIATED.
Judy in Philly
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Sounds like it could be a number of things. Eggs, yeast, sugars, old food, cheese, who knows?!?!! My suggestion would be that you take things back to square one and begin adding foods. Go back to plain and simple and add in a few things at a time to test how they make you feel. Keep a food diary and keep track of how much you eat, when you ate it, how you felt etc. This should help you find your culprit!!
Good luck and hope you get to feeling better soon!
-Jessica
forgot that pancakes include dairy! 
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Sorry you feel that way. It's quite a shame.
-Jessica