mbrookes

Most recipes from any cook book can be easily adapted to gluten free. This excludes baking, which is a whole other can of worms.

As for Crock pot recipes, I love Phyllis Pellman Good's "Fix It and Forget It" and "Fix it and Forget It Lightly". These are paperback and not too expensive.

Not all Whole Foods are created equally. My Whole Foods generally doesn't carry the great stuff y'all talk about. Somehow, it is thought that we Southerners don't really deserve the good stuff. (That was snarky. Sorry, but the stores I have been to up north have SOOOOO much more  gluten free than mine does.)

My immediate suspicion is that they do not want to go the the bother and expense of testing for gluten. As I understand the law, the product must test at 20 ppm or below to be labled  "gluten free". If the company has not changed anything, you are in no more danger than when the product was marked gluten free.

I fear that we will see more and more products drop the "gluten free" label to avoid the expense of testing. 

The Kroger brand onion soup mix has no evil ingredients listed and I have used it a good bit with no problem. Check other store brands... they are often all made by the same company and are identical except the labels.

Saw that today on "Gluten Dude". Love it!

tarnalberry, Thank you so much for a sensible, science-based reply. So much of what people believe about food (and other things) today is based on faulty or intentionally misleading "science". If I "feel like" it is bad for me, it must be. No, not really. If it sounds like truth, it must be. No, not really.

I tried looking up sunnymarie on internet and got a VERY graphic porn site. Do they have an address for bread, not bred? 

Laura TX, when I fry shrimp or chicken, I do it just like I used to, only using Cup-4-Cup flour. For chicken: soak in buttermilk for an hour or so. Then put flour, salt, pepper and Cajun seasoning in a bag and shake up with chicken. For shrimp, I use half flour and half yellow corn meal the with salt, pepper and Cajun seasoning. Do not soak in anything. The trick to both is having the oil really hot. Use a thermometer and don't add food before 370 degrees. pan fried chicken is for another day.

LauraTX, the shipping for a pkg of 4 hoagie buns was $64. I declined. Next time I'm in Texas, I may go by their shop, but that shipping charge in insane.

I'm not sure I understand your problem. Are you needing a gluten-free mushroom soup? Pacific makes a really good cream of mushroom that is interchangeable with Campbell's.

If it is not available where you live (Hey, I'm in Mississippi. A lot of stuff is not available here.) you can probably order it from the company or from one of the "order anything" type sites.

I use Udi's, but there is a trick. From frozen, I stick them in the microwave (hit the "add 30 sec" button). When they come out I smash them with one good blow from my hand. Then I spread with butter (yes, the real stuff) and grill in a skillet. Put anything you like on them and smile away! If husband and I are going out for barbeque (I live in the deep South. Barbeque is required eating) I don't butter and grill. I order a barbeque sandwich with no bun and assemble it myself. Good, good!

I have no idea why this is underlining and I don't know how to correct it. Just ignore it. I do.

Of all the beers IrishHeart listed, only Redbridge is available where I live. We do not all have the same choices. Amy VC, I think it would depend on how sensitive you are. I am not a super sensitive. I have had Omission and no reaction. However, I did limit myself to two beers. Before diagnosis, I was a beer snob.... drank mostly imports and small batch boutique beer. Redbridge is swill, but when it is all you can have, it's not nearly as bad. Also, I think it depends on how long you have been gluten free. After seven years, I may not remember tastes as they actually are. I know what I used to drink was better, but Redbridge is approaching OK now. 

People, please do not recommend cider  as a replacement for beer. That is akin to recommending bread crumbs as a replacement for chocolate. They are not even close. 

After 7 years totally gluten free, I don't know if I can go the rest of my life without a fried shrimp po'boy. Is there a good bread I can order for this? I have tried Against the Grain Baguettes and they are too little around. Failing that, does anyone have a recipe for this kind of bread? (I really don't want to bake, but I will!)

As to gluten free beer... Red Bridge made by Budweiser is the only one readily available where I live. It is OK, every bit as good as Bud Lite (she says with a sneer). I used to be a beer snob and only drank really good small batch or imported beer. I got over it.

I love Cup-4Cup from Williams -Senoma. I use it for everything just like I used Wheat flour.

Not in Mississippi yet. Of course, if the end of the world comes, y'all come on down. It will take several years to get here.

Thanks. I tried the Glutino brand and they are edible if you toast them to within a smidgen of burning. That may be something I just live without.

Please save me from the old trial-and-error-mostly-error. Which of the commercially prepared English Muffins are best? 

I have only been able to buy this from Jason's Deli at about  eleven bucks. It is so nice to have a normal sized sandwich! No stores around here carry it. 

This topic is near and dear to my heart. Pre-diagnosis, I was a real "beer snob". Now I find that Red Bridge is the only safe beer available where I live. It is in the grocery store and my neighborhood bar (our version of Cheers) keeps it for me. I love being able to go in and have a beer, even if it is not as good as what I used to drink. Part of being gluten free is accepting that some things are just not going to be what you remember. I have been gluten-free for 7 years now, so I really don't remember what a lot of stuff tasted like. Give it time.

_{I just checked at my grocery store, and the Kroger brand is also OK. It is not marked gluten free, but a quick read of the ingredients made it sound safe.}

I just called the company and spoke to a customer service supervisor. She said the change was made in July. 2014. I guess the new stuff just got to my store. I told her about the thousands of people who could no longer use their product. No reason for the change that she could find. Maybe if a whole lot us us complain they will change it back. She did say they log the comments and turn them in to (somebody?) weekly.

I plan to contact the company and let them know how many customers they have lost. In the South we have a saying: "If it ain't broke, don't fix it!"

I know there was much discussion earlier about the possibility of barley in this soup. No problem. I have been using it for years with no problem. The last package I looked at seems to have changed ingredients. Now there is "soy sauce (fermented soybeans, wheat, and salt)". Are we screwed? I am afraid to use it now.

I understand your concern with food costs. Meat prices have gone up tremendously. Try cheaper cuts and cook them for a long time. If plain meat bothers you, look for other sources, such as the ones you and others have mentioned. Ask your GI  doctor about the problems with meat. That doesn't sound like Celiac. It may be something unconnected.