mbrookes

I have been gluten free for six years, and YES, an accidental exposure to gluten brings a swift and extremely unpleasant reaction. And, 1desperateladysaved, it is a very strong motivator.

I have learned so much from you people on this site. I don't know how I would have ever gone from my original "I will never be able to eat anything" to "It's just routine" without y'all. Thanks a million times.

Is Gevala really coffee? Wait, I'm thinking of Postum. That has grain, but I don't know what kind. I know I'm safe with my Community with Chicory.

Like a lot of other "store-bought" stuff, I never used Panko pre-gluten free, so I don't know the difference. If you've never had the good stuff, the substitute is fine.

Does anyone know a way to make merangue using artificial sweetner? I use merangue shells instead of pie crust with some pies, but the merangue runs the calories way up.

I have been gluten free for almost six years. Last May I started on weight Watchers and have lost 34 pounds so far. I don't see why there would be a conflict with the diabetic diet. So many things ar ealike on the two... portion control, healthy choices, important exercise. The Weight Watcher diet is based on your learning to make good choices, which is also what you face with the diabetes.

Kinnikinnick makes a very good panko style bread crumb.Drop them in the blender/food processor for smaller crumbs. Throw in some Italian seasoning for seasoned crumbs.

I use the end pieces of bread, dried as described above, for crostini and croutons.

Off topic, Ravenwoodglass, but I have taken your "Courage" quote to be mine. I use it frequently. Thank you for introducing me to it.

I live in the wilds of Mississippi. There is no Whole Foods in my state. They say maybe next year. do they sell on the net?

Does anyone know of a good French bread or baguette I can buy or order? Please don't tell me how to make it myself. That ain't gonna happen! I am a good cook and I love cooking.... but not bread making. That's just my silly self, but I do love to eat a good loaf.

This is also my first Thanksgiving gluten free. Any idea how to make green bean casserole. Cream of mushroom soup seems hard to come by, and french fried onion rings are out.

Pacific makes a cream of mushroom, chicken and celery that are all gluten-free and interchangable with Campbell's. For the onion rings... cut a leek (white only) into match sticks and fry quickly in an inch or so of oil. They get really crunchy, but work best if you put them on the casserole after it has baked.

If you don't have enough (or any) drippings, you can make motherless gravy. Make a roux with gluten free flour ( I use Wm Sanoma's cup-4-cup) and butter. Then whisk in a good well flavored broth, beef or chicken to match your meat. Emeril's and Rachel Ray's are both gluten free. Simmer to the thickness you want. Season with salt and pepper. Makes good gravy. I do this to make open faced roast beef sandwhiches with deli beef.

Oh, and I can make a fine Bloody myself. I was just looking for a short cut.

So what purpose do you suppose the wheat serves? Or maybe that's part of another ingredient like soy sauce?

I eat the Oreos almost every day and have never had a problem. The Panko bread crumbs are great. I was just wondering about the new bread because I really did not like their bread when I tried it, but if this is better I'll give it a try.

Why does Bloody Mary mix contain wheat? I checked 3 brands at the store today (Zing-Zang, Mr & Mrs T and something else I don't remember) and all had wheat listed as an ingredient. Does any one know of a safe Bloody Mary mix? I know I can make my own, but I'm lazy.

I ordered some stuff from Kinnikinnick and they sent me a free trial pack of dinner rolls. OMG. They are great. I also saw that they have changed their bread. I hated the old kind. Has anyone tried the "new soft" bread they are advertising?

What a loving thing you are doing by going gluten free with her. She is a very lucky lady.

Deep South ladt here. Bourbon and branch... that's bourbon and water above the Mason-Dixon. I do find, though, that sour mash bourbons such as Jack Daniels, give me a reaction. Others don't.

Since we are into puddings, try the vanilla pudding made to recipe on the box with a little cinnamon, a little nutmeg and half a can of sweetened condensed milk. Then put fresh fruit on top. Peaches are especially good. If you are watching your weight, as I am, use fat free sugar free pudding made with skim milk and fat free sweetened condensed milk. Top it all off with fat free Cool Whip. Yummmm.

A good trick to lower the calorie count of your salad dressing is to reverse the proportions of oil and vinegar. I use 1/4 cup oil to 1/2 cup tarragon or white balsamic vinegar. Add a little garlic, salt and pepper and the dressing is really good. Try this on mixed greens with whatever you like... tomatoes, artichoke hearts, green onions, celery, carrots, whatever. A little blue cheese and a few bacon bits (real bacon) are good, too.

We are everywhere! My dental hygenist noticed on my records that I am Celiac and said her God-daughter (aged three) had just been diagnosed. I told her about a few good treats (particularly Betty Crocker brownies) and said have her mother call me. We will get together for a learning session soon.I really think helping each other is the greatest. That is one reason I am so devoted to this site.

Before anyone knew I had Celiac, the great idea was to take out my gall bladder, cause it must be why I kept getting sick. Nope. Gall bladder out... still sick. I think I had an unnecessary surgery, but I'm OK, so why worry about it?

I understand that a physical or emotional trauma can set off latent Celiac. I had a bout of breast cancer, which, let me assure you, is physical AND emotional. Shortly thereafter I started with the nausea and diareah. I kept seeing my internest... had gall bladder removed... took medicine... no improvement. Finally, I was so depleted that my dear husband took me to the emergency room where my b/p was 60/40 and they couldn't find a pulse. After several days in the hospital with no improvement the GI on call looked at my records. Her first question was "Has she been tested for celiac?" The rest is history. Endoscopy and no more gluten. I am doing great and life has never been better. Thank God far the accidental encounter with a doctor who understood Celiac. Otherwise, I would be dead.

And be sure you know what your daughter is watching on Netfliks. There is some wierd stuff out there!

The body image question is very interesting to me. We do not always see ourselves realisticly. Be sure what you see is real and not a preconcieved picture from your mind. When our bodies are changing it is very easy to not see what is really happening. Enlist someone you really trust (trainer, doctor, friend) to assess your body changes.