mbrookes

Don't forget your old cook books. A great many of those recipes (except for baking) are already gluten free or can be made that way easily (thicken with gluten-free flour, be sure ingredients are gluten-free etc.) We still eat most of the things we did pre-celiac.

I do fried green tomatoes (also eggplant) with a mixtre of a little gluten-free flour (commercial mixed like Pamela's) and mostly white corn meal. That works well for me.

Glutened by a steering wheel? Did you lick it? I don't mean to be a smart a**, but doesn't the gluten have to enter your digestive system? I don't think you get glutened by surface contact. Maybe I'm wrong. I do touch my husband's regular bread and carefully wash my hands. I've had no problem from that.

I order from the Grainless Baker... you have to call them, but the products are shown oline. I love their baguettes. They are a little pricey and the shipping adds up. I usually order several things at once to save on shipping. They only ship on Tuesdays, so I usually order on Monday and get my order by Thursday.

Use any firm white fish (Talapia works well) Sprinkle the fish liberally with a seasoning that you like. (I use Cajun spices) Saute in half butter/half olive oil. Cook quickly, turning once, just until the fish flakes.

If you want a rich sauce, reduce cream until thick and add cajun seasoning and crawfish. Put this over the fish.

Butterf8, I love the "birddog"!

I haven't seen any of the buns around here. The Udi's Newsletter said they would be available in late April or early May. Are you lucky people in a test market area? Of course, when the end of the world comes it will take a couple of years to reach Mississippi!

I miss going to our neighborhood bar and having a beer with our friends. (a mixed drink just isn't the same, and in the middle of the afternoon it seems rather hard-core drinker)) Also I miss sharing in the bar food on the table. Even though I don't mind Redbridge, no bars or restaurants around here offer it.

Other things I really miss:

Fried shrimp Po boy

gumbo

Popeye's chicken

All things commercially fried

How much of this make up do you plan to eat? Except for lipstick, I would think that very little would be ingested. From my understanding, Celiacs have problems when the gluten enters the digestive system, not by external contact.

I am suspicious that a few companies are making quite a lot of money by playing on our fears.

I am kind of wary of anything that has that many chemical ingredients. I don't know what half of them are. I try to limit myself to foods that I can actually pronounce.

I make Trash mix with Rice Chex, Corn Chex,gluten-free Whole O's, Glutino Pretzles and nuts (using the old Chex mix recipe) and have no trouble except over stuffing myself.

I find that if I heat my pan as the oven preheats and then put the Udi's crust (with toppings) on the hot pan the bottom of the crust gets good and crisp. We are sort of "back water" where I live, so I have to use whatever I can get. I do envy all of you with access to gluten-free bakeries, pizza places and good grocery stores.

I called and talked to the manager. He went over thye steps that they take to assure safety, and I do realize that sometimes accidents happen. He promised to talk to the staff again about the importance of keeping food strictly separate.

I will try again. I had eaten there before with no problem.

Yesterday I ate from the gluten free menu at P F Chang's. I had their version of General Tso's chicken (can't remember what they called it) Within two hours I realized something was very wrong.

I had not eaten anything except frpm my own gluten free kitchen for several days, so I'm sure that was the source.

Has anyone else had a problem there?

These statistics sound suspicious to me. What research is that based on? Look closely at any statistics that are not supported by research. Ninety percent of statistics (including this) are made up.

I also make crumb crusts with MiDel ginger snaps. For a treat, use half ginger snaps and half finely chopped nuts.

Most cosmetics, in my opinion, are safe unless you eat them. I don't eat shampoo, conditioner, body lotion,shaving cream... or a host of other products. Gluten free living does not have to be as hard as some people make it.

I have also found the pharmacist at my local CVS to be totally helpful in tracking down ingredients in meds, prescriptopn and OTC. I am a CVS fan!

I keep the end pieces of my Udi's bread in the freezer. When I have several I put them in the oven at 300 degrees for about 45 minutes and run through the food processor. Also, cut the pieces into shapes before baking to make "melba toast" for appetizers.

I have the Culinary Institute book, but never use it. Many of the recipes are very complex and call for ingredients that I can't find.

I love the Cake Doctor book. I'm going to make the carrot cake today.

Another book I like is Carol Fenster's 100 Best Gluten Free Recipes.

If you don't have an Ulta nearby, Sephora will do the same thing. I don't know whether or not they carry Bare Minerals, but they do have many different brands to try.

Remember, shared equipment and shared facilities are different.

A shared facility must be declared even if there is no contact. Example, if your kitchen is totally gluten free and your child uses a gluten containing paste in his room with the door closed on a school project, you have shared facilities.

If your husband cuts a regular sandwhich on the counter and thougoughly washes the counter and the knife, you have shared equipment.

A great deal depends on how careful the manufacturer is and on how sensitive you are.

You have a great idea. Good luck!

The thing that would have helped me most? I really needed someone to help me convert old favorite recipes to gluten free. I have gotten pretty good at it now, but I threw out a bunch of failures... some too grim to even mention.

Little tricks that most of us have learned (like carrying crackers in my purse to cocktail parties) would make a good booklet.

I actually like the John's Red Mill, but it is a lot of trouble. I use Udi's and preheat the pan (I don't have a pizza stone) while the oven heats. Pile those goodies high! We love it.

Swanson's chicken broth is gluten-free. Even though it is a bit pricey, I like to use Emeril's beef and chicken. I called the company and they said both stocks (and his seasonings) are gluten-free.