angel-jd1

I thought corn starch was gluten-free but then my brother mentioned yesterday that he found a list that said it was not. I've only used it once since going gluten-free but can someone clarify for me?

<{POST_SNAPBACK}>

Argo brand of corn starch is safe.

-Jessica

Here is the list of research sites that I have posted on my site USASillyYaks. I hope some of them are benificial to you. Hopefully all of the links work, if not I appologize! ha

-Jessica

All Allergy

Your Gateway to All Asthma, Allergy and Intolerance Information on the Web

Open Original Shared Link

Auto-Immune Disorder Checklist

list of symptoms of multiple disorders

Open Original Shared Link

Biopsy Pictures from The University of Utah:

Open Original Shared Link

Celiac Care Resources

safe food lists, restaurant lists, info and more

Open Original Shared Link

Celiac Disease Fact Sheet from the National Institute of Health

Open Original Shared Link

Celiac Disease Web Ring

Open Original Shared Link

Celiac Solutions

Open Original Shared Link

Celiac.com

LOADS of information and a great message board!!

Open Original Shared Link

Celiac.org

Open Original Shared Link

Celiac/Coeliac, Dermatitis Herpetiformis (DH), Wheat/Gluten-Free

Links to other sites and info.

Open Original Shared Link

Children's Digestive Health and Nutrition Foundation

a comprehensive source of information and educational tools for people with celiac disease, their families and the medical professionals that treat them.

Open Original Shared Link

Clan Thompson

Open Original Shared Link

Detecting Celiac Disease in your Patients found in the Journal of American Family Physicians

Open Original Shared Link

gluten-free Links

tons of links for different things

Open Original Shared Link

Gluten Free Info Site

Open Original Shared Link

Gluten Free and more!! Nu-World Family

Info and make a gluten free pledge for life

Open Original Shared Link

Gluten Freedom

Danna Korn author of Wheat Free Worry Free Website

Open Original Shared Link

Gluten Intollerance Group of North America

Open Original Shared Link

Mayo Clinic

Open Original Shared Link

MedLine Plus on celiac Disease

medical publications and articles on celiac disease

Open Original Shared Link

Michigan Pharmacists Article on Celiac Disease

great article ...need adobe acrobat to open

Open Original Shared Link

National Institute of Diabetes, Digestive, and Kidney Diseases

Open Original Shared Link

Pictures of Damage

Open Original Shared Link

Planet Celiac

Open Original Shared Link

Special Diets Resource Guide

Info, T-shirts

Open Original Shared Link

The Gluten-Free Prescription Diet

basic info.

Open Original Shared Link

Utah gluten-free

Open Original Shared Link

Wheat Free Zone

Open Original Shared Link

When Food Becomes the Enemy from the Mayo Clinic

Open Original Shared Link

Peanut Butter Fruit Dip

INGREDIENTS:

2 cups skim milk

1/2 cup light sour cream

1 (3.4 ounce) package instant vanilla pudding and pie filling mix

1 cup JIF® Reduced Fat Peanut Butter

1/3 cup sugar

Apple and banana slices (or any fruit of your choice)

DIRECTIONS:

Combine milk, sour cream, and pudding mix in medium bowl. Whisk until smooth. Stir peanut butter until evenly mixed throughout; measure after stirring. Stir peanut butter and sugar into pudding mixture; mix until well blended.

Serve with sliced apples or banana chunks. Store in refrigerator. If dip becomes too thick, stir in additional milk.

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

___________________________________________________________________

My family LOVED these cookies....they didn't last long. They were VERY easy to make.

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

peach and pineapple upside down cake!!

Gluten-Free Yellow Cake

Basic and easy, and very versatile. Layer with white or

chocolate frosting, strawberries and whipped cream, etc. Make

sure your baking powder is gluten-free. Makes 2 -8 or 9

inch layers (24 servings).

Printed from Allrecipes, Submitted by Amy

1 1/2 cups white rice flour

3/4 cup tapioca flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon xanthan gum 4 eggs

1 1/4 cups white sugar

2/3 cup mayonnaise

1 cup milk

2 teaspoons gluten-free

vanilla extract

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease

and rice flour two 8 or 9 inch round cake pans.

2 Mix the white rice flour, tapioca flour, salt, baking

soda, baking powder and xanthan gum together and set aside.

3 Mix the eggs, sugar, and mayonnaise until fluffy. Add

the flour mixture, milk and vanilla and mix well. Spread

batter into the prepared pans.

4 Bake at 350 degrees F (175 degrees C) for 25 minutes.

Cakes are done when they spring back when lightly touched or

when a toothpick inserted near the center comes out clean.

Let cool completely then frost, if desired

To make it pineapple or peach upside down cake:

I made mine into two 9 inch round pans and put this mixture into EACH pan.

2T Butter/margarine melted in the baking pan

1/2 C Brown Sugar

3 T Juice from the canned fruit

Line bottom of pan with pineapple rings or peach slices. Mix the juice and brown sugar together. Pour this over the fruit and butter. Pour the cake mix over the fruit /brown sugar/ butter. Bake as stated in the above recipe.

This was YUMMY!! Great while warm.

Bean and Rice Burritos

1 cn Refried Beans 16oz.

1 c Brown rice; cooked

1/2 c Onions; frozen, chopped

1/2 c Gr. peppers; frozen, chopped

1/2 c Corn; frozen

Chili powder; dash Cumin; dash Garlic powder; dash

3/4 c Water

Salsa,

10 Corn Tortillas

-----------------------------OPTIONAL TOPPINGS-----------------------------

Lettuce, chopped 1 bn Scallions; chopped 1 Tomato; chopped

Saute the frozen onions and green peppers in a few tablespoons of water in a skillet. Pour refried beans in a skillet . Add the cooked rice, corn, spices and water. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally. Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired. Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito. Serve immediately, topped with additional salsa if desired. The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly. The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient.

Hashbrown Crust Pizza

I used a pie plate, thinly sliced hashbrowns

Pour some hashbrowns into a lightly Pam'ed pie plate/pizza pan.

Defrost Hashbrowns and press onto the sides of the dish.

I added some garlic powder and oregano and basil to the hashbrowns.

Bake for about 20 min at 350...or until slightly brown and crispy.

Top with pizza sauce, toppings(meat, veggies) and cheese bake for

another 10-12 min. and you now have a great quick pizza!! YUM!!

I made a Ham and pineapple pizza was SOOOO good.

I used regular sauce, but then also added a little bbq sauce (sweet

baby ray's) for some extra kick. It was AWESOME!!!

Green Pepper Steak

2 tbsp. Corn Starch (argo)

4 tbsp Beef Broth (herb-ox boullion cubes)

4 tbsp soy sauce (San J)

1 garlic clove

1/2 to 1tsp. Red Pepper Flakes (McCormick)

1 lb. top sirlon sliced thin.

1/2 C Water

3 tbsp. vegetable oil (divided)

1 green pepper

1 red pepper

In bowl combine 1 tbsp corn starch, 2 tbsp broth, 2 sbsp soy sauce, garlic and red pepper flakes. Add beef and toss to coat (set aside).

In small bowl put water, remaining corn starch, broth and soy sauce.

In wok, heat 1 tbsp. oil. Add peppers and stir fry 1 min. Remove. Add remaining oil and stir fry beef. Return all to pan. Stir in corn starch mixture and boil.

Serve hot over rice. Makes great leftovers and freezes well.

*this dish is spicy, decrease red pepper flakes for less “heat”

______________________________________________________________________

I also add a can of diced tomatoes to my recipe. I also increase the beef broth for more sauce. You will need to increase the cornstarch if you increase the broth amount. I put in about a cup of broth and about 3 tbsp corn starch.

This recipe was given to me by my mom. It is one of my favorite meals!!

Enjoy!!

-Jessica

I suppose I've been here awhile, though I have been remiss in my celiac-ing duties these past few months.

<{POST_SNAPBACK}>

Same here celiac3270! I have just been hanging back here lately. I guess we all tend to do that sometimes. Oh well right

Were you on here when we had the old board?? Before it changed formats? I can't remember. I think you were..... OH well that was a couple of years ago time flies huh!

-Jessica

My group USASillyYaks did a letter writing campaign and we wrote to several shows. Oprah was one of them. We did not have any luck getting anything on her show, and even at that time they were searching for people with odd disorders. Celiac is pretty odd! Ha

We got Clan Thompson on board, they put out information in their news letter and had a pretty big campaign. We stil had no luck. (here is the thread from our letter writing campaign : Open Original Shared Link )

I think we really need to think of a different approach besides flooding them with e-mails and letters. I know that we (celiac.com board members) have had at least 3 tries of huge letter writing to get on oprah. Anyone have any other approaches that we can try out?? I would LOVE to see us be successful with this!! Just a thought.

-Jessica

Brain Lesions caused by Celiac is something that I would like to know more about.

-Jessica

After I was diagnosed I went out and bought myself a chest freezer. I store TONS of food in there!! I couldn't imagine having Celiac and not having my freezer.

-Jessica

Gravy can easily be made with corn starch or rice flour instead of wheat flour. Just be sure to stir stir stir!! and use a higher heat with the rice flour. I find that it takes a higher heat for it to thicken.

-Jessica

I need a gluten-free gravy recipe. My bf's mom is being really cool, cause thats where we go for thanksgiving, she is cooking the turkey totally seperate, the mashed potatoe seperate, etc.

I am bringing my own pumkin pie, making the crust with pamelas shortbread cookie crumbs, and I am making the polenta and sausage stuffing from the Gourmet Magazine issue that had the gluten-free recipes. It wasn't in that section, but it naturally gluten-free. i'll post the recipe when I get home and find the magazine.

THe only thing else I need to make is gravy and I can't find one gluten-free or a mix that's gluten-free.

Anybody got a lead?

Thanks

Elonwy

<{POST_SNAPBACK}>

I am Italian and already missing my old meals.

<{POST_SNAPBACK}>

There are some gluten free lasagna noodles and large pasta shells out there. So you don't have to go without, you just have to think outside of the box. Keep cooking!! Enjoy

-Jessica

Nutty Rice is pretty good. I add some milk, cinnamon, brown sugar and peaches and throw it in the microwave. It makes a GREAT hot cereal this way. Good stuff.

-Jessica

That is quite bizzar, cideas first posed as a genuine poster here on the site, then in the next post is now affiliated with this company hummmmmmmmm wierd.

I don't see any problem with the response the company has given. They have obviously been very clear that they dont really know, their website does not advertise that they are an expert on gluten free products, yet the answer you recieved only states that as far as they know, the product is safe to use.

Why would surfing the web for articles also get a LOL response. I think it shows that the company atleast cares enough about an enquiry to use any resource they may have to answer the query.

You are entitled to your opinion, and i appreciate you putting it out there. That way companies can take care in the way they answers peoples enquiries in the future.

We at the Asianfoodcompany.com try our best to answer all our customers enquiries, and also more importantly try to answer eveyones questions in a timely manner. We are only human and perhaps our answers may not always be to everyone's expectations, but should that mean that potential customers are warned off from buying from us?

I think that is a little harsh, especially since we were trying to sincerely answer someones question. it is the first question we have been asked of this nature, and thought we were doing all we could to answer the question. We carry over 4000 different products, and if our customers or people feel we should know every single answer to every single question on our products then perhaps we should work on that. It would definately be in our favor, and we would be able to help our customers better. Therefore I appreicate your comments, and i sincerely apologize to the person who recieved the reply from us for any inconverneince we may have caused by our non-knoweledge of the question in point.

I hope my answer on this forum will help in letting customers know that the asianfoodcompany.com cares how it conducts its business, and how it deals with its customers.

thank you

Personally I'm with Katie if they can't take the time to do the scientific research on their products then I don't care to spend my money with their company. Scientific research does NOT consist of google-ing chili and gluten to see what you come up with.

Celiac is a serious condition and this company is not taking it seriously.

-Jessica

Any list is out of date the minute it is published. That is why you can not rely solely on lists. You can use them as a guide and check on things yourself. If you see something on the list that you like, call and verify it's gluten-free status then you can use it safely.

-Jessica

Gourmet Magazine is running an article about gluten-free baking

in their November issue. Several recipes developed by Annalise

Roberts, one of the Food Philosopher® sisters, are featured.

Annalise has developed gluten-free recipes that look, feel and

taste as good as or better than their wheat containing

counterparts. The issue contains her recipes for chocolate chip

cookies, lemon cake and a New York style Pizza crust.

This is a first in the world of gluten-free cooking: gluten-free

recipes good enough to be published in the most prestigious

food magazine in the country! Let's all support Gourmet's

groundbreaking effort to include foods that are so desired by the

celiac community.

I got this e-mail from Annalise this morning. She is a SUPER cook and it's soo great that her recipes are going to be in Gourmet Magazine. You might take a min to write to gourmet magazine and thank them for spot-lighting gluten free cooking!!

-Jessica

From the delphi list...

Welch's Juices  Welch's  (800-340-6870 ) (vp= 2/28/03)

All Welch's juices are gluten-free

<{POST_SNAPBACK}>

Please just note that the verified date on that is 2-28-03 which is almost 3 years ago!! You might want to call yourself and re-check. Delphi is horrible about updating their list, they have tons of old dates on their list. I don't trust it a whole lot.

-Jessica

If you are getting meats that must be sliced at the deli counter, be sure that they clean the slicer before they slice your meat. Otherwise you can get cross-contaminated.

I'm with Richard on the Hillshire Farms Meats, that is all that I purchase.

-Jessica

You might have to do some checking around on the egg replacers, the one that I looked at has corn in it. Hummmmmm

-Jessica

Why don't they just do a recipe with a rice flour mix, egg replacer , and a soy or rice milk? It should work!! Hope he has a great birthday!

-Jessica

What was the controversy with wendy's frosties about a month or two ago? Was it ever decided if they had malt or not?

Here is a good and easy recipe for making it at home:

Cream of Broccoli Soup (Low Carb)

1 Tbsp butter

2 T onion, chopped

1 14 oz can chicken broth

1 pound broccoli floweretts

1 1/2 tsp salt

1 tsp garlic

1 cup heavy cream

1/2 tsp xantham gun (thickener)

1 cup shredded cheddar cheese

In 3 qt sauce pan, saute onion in butter over low heat until softened but

not brown, about 3 minutes.

Add chicken broth and bring to a boil. Add broccoli, salt, garlic and

reduce heat to low and cook covered til soft, about 15 minutes.

Add cream and heat through; do not boil. Slowly sprinkel in xanthan gun

and stir til thick. Serve hot!

Makes 4 servings with about 5.7 grams of carbs per serving.

Note: I decrease the fat by using at least some skim milk and maybe

half and half.

Campbells will send you a list of their gluten free products if you request it. I have one from Jan 05 and here is what it says:

Chunky Soup: Chicken Broccoli Cheese 18.oz

Select Soup: Savory Lentil 19.0z.

Prego Pasta Sauce Traditional Sauce all sizes

Three Cheese Sauce 26oz

Mushroom 4lb 3oz

Prego Pasta Bakes Sauce 3 Cheese Marinara 27.75oz.

Tomato, Garlic, and Basil 27.75oz.

Swanson Broth

Lower Sodium Beef Broth 14oz

RTS Beef Broth 14.5oz

RTS Chicken Broth 14.5

Natural Goodness Chicken Broth all sizes

Vegetable Broth 14oz

Swanson Canned Poultry

Premium Chunk CHicken breast in water all sizes

Premium White and Dark Chunk Chicken all sizes

Mixin' Chicken 5oz

ALL campbell's tomato juice

ALL V8 Juice

ALL V8 Splash Juice Blends

ALL Diet V8 Splash Juice Blends

V8Splash SMoothies

Orange Creme all sizes

Peach Mango all sizes

Strawberry Banana all sizes

ALL Pace Red Sauces

ALL Enchilada Sauces

ALL Picante Sacues

ALL Thick and Chunky Salsa

ALL Thick and CHunky Flavored Salsas (chipotle, cilantro etc.)

Hope that helps you out.

-Jessica

PS, If you are looking for a "cream of" type of soup. Progresso makes a creamy chicken and wild rice and also a creamy mushroom. They are not condensed, but work well in recipes that call for condensed.

Nature Made labels their products as gluten free if they are. They have a wide variety of vitamins and are easy to find.

-Jessica

Of course you are welcome, there are many folks here who are following a gluten free diet and do not have a "medical diagnosis". It isn't required to be here! Nobody checks your "gluten ID" at the door.

-Jessica

There is a children's book called "Eating Gluten Free With Emily" by Bonnie J. Kruszka. I personally really think this book is great! I read it to my 2nd grade class while doing my student teaching. They liked it, and got it!! However when I read the word "diarrhea" everyone cracked up! ha I think it's well worth the money!! Great book.

You can find it through gluten free pantry. Here is the info that they have on the book:

EATING GLUTEN FREE WITH EMILY is a story for children with celiac disease written by Bonnie J. Kruszka and illustrated by Richard S. Cihlar. 30 pages, paperback, full-color illustrations. *A percentage of sales will be donated to celiac disease research. ""This is one of the best products I have for children with celiac disease. Really well done!"" -Dr. Alessio Fasano, M.D., Center for Celiac Research, University of Maryland ""A much needed and timely piece of work."" -Dr. Ramasamy Manikam, M.D., Center for Celiac Research, University of Maryland ""My children love this book! They enjoy the story, the clever illustrations, and the main character, Emily, who uses words and stories to which they can relate."" -Trisha B. Lyons, R.D., L.D., Clinical Dietitian, MetroHealth Medical Center, Cleveland This is the story of Emily, a happy, active five-year-old, who suddenly becomes ill. Emily describes the process through which she is diagnosed with celiac disease, and chronicles real-life situations that all children with dietary restrictions inevitably face. She then recounts the lifestyle changes necessary to manage her disease in terms that young people can understand. About the author: Bonnie Kruszka is a stay-at-home mom and a former pharmaceutical product representative. She is a graduate of Michigan State University, where she earned a bachelor's degree in chemistry and pre-medicine. Bonnie is currently pursuing a doctorate degree in nursing. She hopes to practice as a nurse practitioner in the field of family medicine. She lives in the Cleveland, Ohio area with her husband and son. About the illustrator: Richard S. Cihlar, has received several local and national art awards. He is a graduate of Baldwin-Wallace College in Berea, Ohio, where he earned a bachelor of studio art degree. Rich lives in Avon, Ohio where he aspires to own and operate his own art gallery.

-Jessica

Here on some sites that I have posted on my site USASillyYaks. I'm not sure which ones donate to research and such (off the top of my head) you might just check out the sites and the info should be on them if they donate. Hope it helps you out a little.

-Jessica

Celiac Disease Awareness Bracelets

Celiac Disease Awareness Bracelet $35.00

Open Original Shared Link

gluten-free T-Shirts

t-shirts, lunch bags

Open Original Shared Link

Jeeto

Adorable kids tshirts, onsies for babies and patches!! TOO CUTE!

Open Original Shared Link

R.O.C.K. Raising Our Celiac Kids Apparel

t-shirts, caps, mugs, lunch boxes, sweatshirts, bibs, etc.

Open Original Shared Link

Silly Yak Shirt Company

spread the word about Celiac Disease in a fun and fashionable way. A portion of our proceeds goes to The Celiac Disease Research Center at Columbia University Division of Digestive & Liver

Open Original Shared Link

Center for Celiac Research

Awesome Green Bracelets (lance armstrong "live strong style")

Open Original Shared Link

It could have been the sour cream. I don't know if Wendy's lists that as gluten free or not, but sometimes it has gluten.

Susan

<{POST_SNAPBACK}>

Daisy brand is safe (probably not what Wendy's uses) but it's safe.

-Jessica