MNBeth

For me, getting "glutened" definitely causes extreme fatigue. I rarely have the option of actually sleeping any longer than normal, but I drag through my days feeling desperate for sleep until I recover.

Hang in there. When I went gluten free I definitely got worse before I got better, and fatigue was a big part of it.

I'm curious about your decision to go gluten free before being tested, although I can fully understand getting to the point where if you think it might give some relief, you just can't wait any more to try it. Do be aware, though, that being off gluten can get in the way of obtaining a diagnosis.

I got excited about the Target deal when someone else reported it, but when I went looking, the cost was well over $3 - pretty comparable to everywhere else. I did get in on the $1.66 Walmart deal, though. I'll keep watching Target.

We are also big Pei Wei fans, and were SO BUMMED when they closed the two locations closest to us (Maplewood and St.Anthony, MN.) Even they weren't exactly convenient, but it was worth the trip now and then. And we never got sick. I love the food, but I love being able to relax even more!

Try substituting "reaction" with "symptoms" and see if it makes sense.

It doesn't make it less weird, from my perspective, that we would assume that the same symptoms are first caused by one thing and then later by another, as in the cases of people who first test negative for celiac disease and then later test positive. If the earlier reactions are not autoimmune reactions, what kind of reactions are they?

(I do agree heartily with everyone who says the jury is still way, way out on this question. This is just where I am in my own personal thinking on the matter.)

A gluten sensitivity, may create the same reaction to gluten, but does not initiate the autoimmune response. A gluten sensitivity can also be corrected by removal of gluten from the diet.

This seems contradictory to me. Perhaps it's semantics, but I can't understand in what respect the reaction is "the same" but in one case it's autoimmune and in another it's not. If one reaction is autoimmune and one is not, I would not call them "the same." Nor am I persuaded that the autoimmune system always or only attacks the villi in the intestine. I may just be a little out of my depth, here, but I'm not seeing the evidence that one reaction is autoimmune and the other is not.

well ive been a good week in it. so if i screw up once it's like im screwed?

Hate to say it, but, yeah, pretty much. You really need to do this all the way and very carefully to get an accurate read on whether it makes a difference.

Granted, everyone is different. But when does a gluten sensitivity become an autoimmune response?

Or do the people who are gluten sensitive require a trigger into Celiac Disease?

Forgive me if I'm missing something obvious, but you seem to suggest that gluten sensitivity is not an autoimmune response - only celiac is. Are you saying that an autoimmune response always results in villi damage, and is thus diagnosable by the "gold standard" biopsy? I have always understood gluten sensitivity to be an autoimmune response - just one that does not necessarily attack the villi primarily.

But I'm perfectly ready to admit that I am far from an expert in this area.

I took my daughter to Olive Garden for her birthday, and all I had was salad. The waitress got the manager and everyone seemed very eager to be as cautious as possible. She used a clean bowl and clean tongs and even used dressing packets instead of the main container in the kitchen because it was near the croutons and she thought there might be crumbs in there. Very thoughtful. But I got sick anyway. Really sick. I suspect there may have been crouton cc of the lettuce or toppings before I ever walked into the restaurant. If I were to do it again, which, of course, I won't, I'd ask them to get new containers of lettuce and stuff from the back.

This is why I don't eat out, much, or stick with the 2-3 places near me that sort of specialize in gluten-free. I'm a big sissy about that advocating for myself thing. I can do it, but I hate it; it makes me extremely nervous and uncomfortable, and then I eat the whole meal wondering if I'm going to be sick for a couple of weeks as a result.

My husband took me to a very nice restaurant for our 20th anniversary last week, and everything turned out fine, but I was too nervous (and overwhelmed by the extensive menu) to enjoy it as I should have.

I actually recently called about the Kirkland Salsa as well and just got a reply. Sure enough, it's gluten free!

Oh, yea!! I still haven't called them again, and now I don't have to. Thanks for letting me know!

Salsa and spaghetti sauce. I personally wouldn't worry about it if it didn't list wheat, barely malt, or some other gluten ingredient. That's just me. Of course if I got sick, I'd reconsider.

best regards, lm

But barley malt can be in a product *without* being named in the ingredients list. Since barley isn't one of the "big 8," they can just call it "natural flavors" in the ingredients list.

BTW, I am not saying that Pace has barley malt. But I'm pretty sure there's something in there, as my son and I just got over two weeks of misery after eating Pace salsa for a couple of days. (We experience delayed reactions, so we don't know right away.) So here we are with a big Costco jar of salsa that we can't eat any more.

And another big jar of Kirkland Signature Organic Salsa that I called about 3 weeks ago and haven't received a return call on. Argh. I hate making phone calls. I really hate making them twice.

I used to have the KA grain mill attachment, and don't recommend it. Even the wheat I ground in it was fairly coarse. I think that would be worse with rice, which is much harder. If you want to mill your own rice flour, I think you'll have to invest in an impact mill such as the Wonder Mill or NutriMill. I have the NutriMill, but if I had it to do over again, I'd definitely go with the Wonder Mill. I had one for wheat, and liked it much better.

The nutritional information web page for the 3 Musketeers bar, to which happygirl referred, says specifically about the 3 Musketeers bar, "Product is gluten free."

You basically have two options with this. The easy way is to buy "melting chocolate," available in the candy making supply section at craft stores or WalMart. These are really chocolate flavored coating, not real chocolate, but they set up well with a nice shiny finish after molding and require no special handling.

If you want that nice shine and clean snap with real chocolate, you have to temper it. Otherwise it will set up sort of soft with a matte finish that fingerprints easily. Tempering basically involves melting about 2/3 of your chocolate and then "seeding" it by stirring in the remaining chocolate, watching temperatures all through and stirring like mad. If you want full instructions, let me know.

As far as the color details, they also have colored candy coating pieces you can buy. I haven't done that kind of detailing, but would guess you'd melt the colored candies and pipe them into the molds before you pour in the chocolate. Sounds a little tricky to me, but would be fun if you have the time and patience.

Guittard chocolate is my favorite, and is gluten-free. You can use the chips for molding, as long as you do the tempering. Ghirardelli and Nestle are also gluten-free. If you have a Trader Joes, they have big bars called "Pound Plus" chocolate at a really good price that are great for candy making. I use them every year for dipping truffles, again, making sure to temper the chocolate.

Definitely add the baking soda. Also, if your apples are very cold, they'll slow the baking process. And also agreed that the batter sounds a little wet, especially considering the apples, which will also add moisture.

Mushroom - My sentiments exactly!!

I love chewy whole rolled oats in c.c. cookies and used to add them to my recipe all the time with no other adjustments.

Haven't had the courage to try gluten-free oats yet, though I did buy a bag. I've just been sick to much to feel like trying something risky.

OK, my only guess on the fruit Betty is that it needed to bake longer. That's just a guess, but most similar recipes I have bake more like 45 min to an hour.

I happened to try the same pie crust recipe this week, and found, as you did, that it simply made too little to cover the pie pan. Fortunately I had made too much gingersnap cookie crust for my other pie, so I threw that in w/the Pamela's, and then had enough. Still wasn't crazy about it, though. I think I'll go back to more traditional pastry crusts. (Traditional pastry crusts being the type that use cold butter/shortening and ice water and sometimes egg. The one we're talking about is a crumb-type crust, more cookie-like than pastry.)

Anyway, Chrissy, I don't think you were the problem in either case. The Pamela's crust one might work out fine if you increased the amounts by about half. Or maybe even double it if you like a substantial crust. Presumably the recipe author is using smaller pie pans.

Hang in there; seems like there's little to do with all this but lots of trial and error!

Got this message in my e-mail this morning:

Hello,

Campbell's has removed all Pace products from their list of gluten free foods. According to the company, the reason is "probably" because the formulation has changed. They had no other info on this. We will update this in the next food SmartList release. Thanks for using our SmartList software.

Best wishes,

Lani K. Thompson

www.clanthompson.com

Thanks for tip about using less oil; I'll pass it on.

I do generally avoid letting other people cook for me, but my MIL is somewhat OCD about her kitchen. There's never a crumb anywhere, and, as a sort of bonus, she hardly ever cooks anymore, much less bake, so there isn't likely to be flour all over everything like there always was in my own kitchen before I went gluten-free.

I'm pretty sure she just uses a fork to mix the dough, and I am going to ask her to roll the pie dough between pieces of plastic or wax paper, so I think we'll be pretty safe. Believe me, I thought long and hard before I settled on this plan! The other celiacs in my extended family have dubbed me the "gluten police."

I just brought my MIL a tub of Bette Hagman's Dream Pastry Mix, as she is going to be making some Thanksgiving pies for us. She has always made oil pie crust instead of using shortening or butter. We were hoping she'd get away w/just subbing the dream pastry mix in her regular recipe. Does anyone know if that will work for her?

I would also suggest sorghum, or 3 parts sorghum and one part starch (corn, potato, and/or tapioca.) Possibly a little xanthan or guar gum.

Whatcha' makin'?

A third vote for the KA hand mixer. I've had my KA Ultra Power for at least 10 years, and it's going strong. Very powerful, too; there's not too much you can't do with it. Love that machine.

Well look at this recipe. Open Original Shared Link complete with photo.

Looks like a lot of ingredients, but the rolls look great. This has teff, but looks really good.

When a recipe like this calls for milk, can I substitute something like Almond Milk, or is the milk protein what is important?

Those rolls look beautiful; I'll probably try them myself. My first choice for a milk sub would be soy, but you could use almond or maybe DariFree. In my own breadmaking trials, almond milk and DariFree didn't seem to do anything more than water did. I think Cook's Illustrated did a trial with subs for buttermilk, and the soured soy milk was the only one that made a good sub. Don't know to what degree that would apply to a fresh milk sub.

Be sure to post if you try them!

How far south are you? (I'm from Chicago Heights, but live in Minnesota, now.)

Aurelio's in Homewood does gluten-free pizza, as do some of their franchises. My son and I had it once and did fine. (They just use Kinnickinnick crusts, I think, but it's the toppings that I love, so I was happy! I thought I'd never have Aurelio's again.)

I don't get down that way much anymore, though, and have only been gluten-free for about a year, so I don't know much else, yet. I can see where my folks have had good luck when they've been back in town, but it may be a few days.

I just found out that I have Celiac Disease. I am 38yrs. old and I am afraid to eat out. I was wondering if anyone knows of any safe places to eat in the Chicago South Suburbs.