mbrookes

I am not familiar with that. read the ingredient list. If there is no wheat, rye, barley or oats, it should be gluten free. You can also call the company.

I didn't know where to put this, but the word needs to get out. I just got home from 2 weeks in the hospital due to a very rare but serious reaction to the blood pressure medicine Benicar. This reaction only happens to people who have Celiac Disease.  If you are taking Benicar and start throwing up and having severe diarrhea, immediately stop the Benicar and contact your GI doctor. If it is severe, go to the emergency room. I got extremely dehydrated and experienced dangerously low blood pressure. As I said, it is very rare, but just be aware.

Does anyone have a good cheese straw recipe?  My old one does not work with gluten-free flour.

My church (Episcopalian) allows gluten-free communion wafers. I am the only one (I think) who requires them. The priest hands it to me on a linen napkin used only for that purpose. I do not take the wine, as many people dip their wafers in the chalice. I agree with PinkyGirl... don't believe that God would want to make you sick by receiving communion.

My teenaged grand daughters (not gluten free) actually request Chebe rolls when I feed them. They love them, as I do. Totally easy and can be made ahead and frozen. That way, I can just take out what I need and keep the rest on hand. 

I used to use Pacific gluten-free cream of celery in recipes, but that has been discontinued. I still love their mushroom and chicken for recipes, but what can I use for cream of celery?

I also need a gluten-free bread recipe, preferably one I can use with a bread machine. I was diagnosed 12 years ago and have gotten by with Udi's bread, but the only store in my town that carried it does not any more. The other brands I have tried just are pretty much awful.

Parmesan chips are super easy and soooo good. Just grate a bunch of parmesan cheese (not that junk in a green can!) and make little piles on a cookie sheet covered with parchment paper and pat it down with your fingers.. Bake at about 400 until the cheese melts. When it cools, peel it off the paper and eat it. It should be really crunchy. Sometimes I add some dried rosemary for a different taste. You can buy these in a bag at Sam's but this way is cheaper.

If it is well cured, cast iron is perfectly smooth and can be easily washed with hot water.  I cook only gluten free but still use the cast iron I had before diagnosis. No problems.

Thanks for the tomato paste idea. Pacific does have a gluten-free tomato soup, but it is not condensed, so same problem with texture.

I am still in mourning for the Pacific cream of celery soup. Thank goodness for their cream of mushroom and chicken.

Is there such a thing as a gluten free substitute for Campbell's condensed tomato soup? I have a couple of really good recipes that call for this. The closest I can find is Heinz that is imported from England. I tastes right, but is not condensed, so the thickness is not right.

My Kroger, in their infinite wisdom, has stopped carrying Cup-4-Cup flour, with which I have had great success. They now have something called "Krustease". Is this any good? They also have one made (I think) by Pillsbury. How is it? What other should I look for? Unfortunately, Kroger is the only super market within reasonable driving distance, so I'm pretty much at their mercy. 

I use Udi's Classic hamburger buns. If I'm at home I butter and cook them on a griddle of flat skillet. Out, I just eat them as is, but I do smash them down so they are not so thick. When traveling I carry them so we can stop at barbeque joints. Have never had a problem. I do check to see that the barbeque sauce is safe.

I buy Udi's at Jason's Deli and it is larger than regular bread. I think that size is only sold to commercial places, but they will sell it to me. about $11 for a loaf similar in size to wonder bread.

I cannot recommend this place highly enough. The owner is gluten free, so all of the food there is safe. They do serve glutenny bread, but he is working on getting a supplier of Gluten free. I ate grilled fish that was as good as any I have ever eaten, before or after diagnosis. If you are going tobe in Jackson, look for Eslava's on Lakeland just past Treetops Blvd. Actually, it is worth a special trip.

I use Daily Chef, the house brand at Sam's Club. The only ingredients are "chicken breast meat, water and salt". Can't get much simpler than that! It is also 98% fat free. 

I use the Betty Crocker mixes all the time with no problems. I make lots of stuff using the recipes in The Cake Mix Doctor Bakes Gluten Free by Anne Byrne. Everything I have tried from that book has been really good. She also gives info on making the recipes dairy free.

I use the Goya ham seasoning all the time and have never had a problem with it. That is the only Goya product I use, so I don't know about the others.

I am totally distressed by the disappearance of Pillsbury's gluten free pie crust that came in a tub. It was really good. The company says they still make it, but the "product finder" says no store within 100 miles of me carries it. Can any of y'all still find it?

The Glutino crackers that look like Ritz can be improved by lightly brushing them with butter, sprinkling with a little salt and running in the oven for a few minutes. By the way, why don't gluten free crackers have salt? Most don't and are greatly improved by adding it.

If you are just starting out, it can seem overwhelming. Let me help a bit:

Bad news: You have an incurable disease.

Good news: Your disease requires no surgery or meds. All you have to do is be very careful with your food.    You are starting off at a wonderful time. Because of all the fad dieters who have gone gluten free, there is a wealth of prepared food available and competition among producers to make it better and better is keen. More food service workers know what gluten is and how to avoid it. Many of the very best (and best for you) foods are naturally gluten free. Shop the perimeter of the grocery store. Fresh fruits and vegetables, dairy products and meat are all gluten free.

Now look how much longer the good news is than the bad. And there is lots more good news. Read these forums to learn new recipes, safe prepared foods and a wealth of other useful information. Don't let the exaggerators scare you. Be sure the information you rely on is up-to-date. Times have changed, generally for the better. if you have questions, this is a good place to get reliable information. Good luck and good health to you.

By law, the food cannot be labeled "gluten free" unless it has been tested to below 20ppm. That doesn't mean anything not so labeled is unsafe; it just means it has not been tested. Apples are not labeled gluten-free, but they are. See?

Wish we had a Costco. The chickens I get at Sam's are really good, and as others have said, cheaper than buying a raw one. I have never had trouble from eating the chicken and I eat it in one form or another for three days when I buy one. They are huge. Reminds me of Dorothy Parker's saying "The definition of infinity is two people and a ham".

thanks for the info, especially the recipe. I am really lazy and liked the convenience. The already prepared ones in foil pans are not the right size for my pies. Ah, well, back to the kitchen.

The pie crust dough in a tub has disappeared from all stores in my area. Has this happened in other areas (I'm in central Mississipp)? I loved it for the convenience, and it made a pretty good crust.