mbrookes

I have to avoid so many things already that I refuse to give up ground chuck. At least this time I am safe!

The Ketel and Grey Goose answers sound like legalese "cover your a**" answers. I have used both with no reaction.

I have had no trouble drinking bourbon, unless it is a sour mash type (like Jack Daniels) Is there something in the sour mash that causes problems, or is it just my peculiar system?

This has been discussed a lot here. My personal favorite is Udi's. I always toast it, but it is ok not toasted.

Somewhere, I read about bags you can put your gluten free bread in to use a toaster that is used for regular bread. Does anyone know anything about these bags and where I can get some? I travel a lot and that would really help me out.

I solved the cake problem (and a few others) by buying The Cake Mix Doctor Bakes Gluten Free by Anne Burn. She starts with Betty Crocker gluten-free mixes and adds stuff to make an amazing array of desserts. Every one I have tried has been so good that non-gluten free friends ask for the recipes.

I save up the end pieces of Udi's bread, cut it into 1 inch cubes and dry it in the oven at 300 until it is crisp all the way through. Then crumble it for bread crumbs or quickly saute in olive oil and garlic for crutons.

I did this last night and it went over really well. It is an adaptation of a Rachel Ray recipe:

Pound chicken breasts to make even thickness. Marinate for about half an hour in a cup of olive oil,garlic, fresh parsley, lemon zest and a littl honey (to help caramelize the outside)

Get heavy pan hot and add a little of the maridade. Cook just until chicken is brown and done. Slice chicken into strips.

Make gravy from 3 tablespoons butter,2 tablespoons gluten-free flour and a cup and a half chicken stock that you buy in a box. Cook until thickened and add about two tablespoons Dijon mustard.

Serve the chicken in the gravy over rice.

I didn't give exact amounts because it is all pretty much to taste.

Sounds like you may have found a keeper. Good luck!

Chicken is OK, but feeding a man for the first time I would go with beef or pork. A small pork tenderloin rubbed with herbs or seasoning blend will cook up fast and is good at room temperature. A pot roast (do the day before and reheat) is another man pleaser. Beware of "fancy" salads of side dishes. Many men are funny about frou-frou food. Good luck.

So in the US, is Liquid Smoke ok or not? I don't see anything scary on the label.

Holy Moly, that sounds good. How do you make it? I have watermelons and fresh basil. Vodka is a staple in my house!

The Glutino cheese crackers to me are the most like Ritz. I used to be a Ritz addict, so I was delighted to find something similar. As for plain crackers, try Schar's table crackers. I don't know about the soy since I can eat that.

On a recent trip through barbeque heaven (North Carolina) I took my own Udi's buns and asked at several places to have my barbeque on my bun. Each place, after I explained how important it is to not touch real bread, was very careful and I had wonderful barbeque for a week.

By the way, I find that humor helps get cooperation. I often laugh and say "I'm the customer from Hell" This will usually get attention. A little lightness works better for me than making demands.

Do you plan to eat the sunscreen? Why would it be a problem?

Hey Loneferret,

I have been gluten free for three and a half years now, so it is second nature to me. I DO understand your frustration! I'm probably old enough to be your mother, so listen to me like a mother.

You can eat almost everything you ever did, with modifications. Remember, as already said, most food is naturally gluten free. It's the preparation that makes it poison to us.

I watch my budget carefully (I'm a retired schooltacher) so I don't buy much prepared gluten-free food. Bread is an exception. Udi's is a good substitute. Toast it for sandwhiches. The toasting makes it taste more like what you are used to. Tinkiyada is a good pasta. Use highly flavored sauces for a while until you sorta forget the real pasta taste. Budget for treats. There are some really good cookies out there.

Remember, we are here for you. Among the bunch, one of us can usually tell you how to safely fix anything you want to eat. After a while, your life will be so much better you will stop resenting the few restrictions. No, you are not like everyone else anymore. But then, you never were. (Actually we are superior to all those "Ordinary" people)

Unless Triumph has changed their wording, they may be unnecessarily restrictive. At one time those cards said no vinegar (as in salads) and had a couple of other errors (I don't remember what). Check any cards you get to be sure they accurately reflect your restrictions.

I don't think I would be much good at fighting, but I am an excellent cheer leader!

As with many things in life, we sometimes have to just consider the source and walk away. If you can't walk away, have a few good one line zingers ready.

I order barbeque sauce by the case from Dreamland in Tuscaloosa, AL. If you don't know about Dreamland, it is about the best barbeque ever and is nationally recognized. It is semi sweet and medium hot.

For a really tasty prepared broth (beef or chicken) I use Emeril's or Rachel Ray's. Both are gluten free (not marked, but I called both companies)

Is rice paper what you used for your Spring rolls? I use rice paper for egg rolls. Brush the outside lightly with vegetable oil or spray lightly with Pam. Bake them at a high temp (400-425) The wrapper will get crunchy. It is not the same, but as close as I have been able to get.

I would not use them at all. Gluten is not like a bacteria that will die. Once it is there it is there until it is removed. High temp won't kill it.

The gratitude journal is a great idea! I may do that myself.

I am grateful for many of the same things you are, especially finally knowing why I was sick all the time and what to do about it.

I am grateful also for:

a wonderful husband who is happily gluten free with me (except for eating out)

a grown daugter and son who understand and are very careful when I eat at their houses

a little independent health food store that will order anything I need

a local Cajun restaurant that makes gumbo without a roux

and so many other things I can't begin to name them.

I am also grateful that you started my thinking about all the wonderful things about my life. Thanks.

Do read the ingredients on the Bloody Mary Mix. Zing-Zang (a really tasty one) IS NOT SAFE.

I have no problem with any distilled liqour except sour mash bourbons, but I don't think that is caused by gluten.

Do y'all know of a gluten-free vanilla wafer? I have been using gluten-free Midel ginger snaps in place of vanilla wafers, but the taste is not the same, although the texture works.