mbrookes

You need a good gastrointestinal doctor. Ask your primary to recommend one that is familiar with Celiac. Many are not. I am surprised that you were not sent to a GI doctor with your symptoms.

If you need plain pecans, there should not be anything added. You can usually find them in big bags at Sam's or smaller bags in the baking aisle.

My locally owned grocery carries one called Ol' Folks. I don't know if it is available nation-wide, but it is really good. Has no gluten listed and I have used it a lot with no reaction.

I would love a good French Bread. Never again eating a shrimp Po'boy is a terrible thing. Against the Grain makes a baguette, but the diameter is too small and it is so full of holes that the sandwich fixings would fall through.

A phyllo-type dough would be wonderful. So many sweet and savory options with phyllo! 

I have found that the more up-scale restaurants are more knowledgeable and able to produce "safe" food. Last week on a trip to New Orleans I ate like a queen with no bad results. This included one restaurant that made a special appetizer for me (poached oysters over garlicky sauted spinach) and another that brought me three bowls for dessert: strawberries with thick heavy cream and powdered sugar for dipping.

Thanks for your interest and desire to make life better for us poor Celiacs.

Sorry, dear, but you are over-reacting. I didn't read anyone "treating you like an idiot". Try to calm down and re-read the posts. Or just forget the whole thing and go take a nap.

The thing I miss most is being able to eat fried foods out... (Popeye's fried chcken!!!!!!)

I have learned to love a bunch of new vegetables and have learned new ways to fix old favorites.....(Spicy roasted brussel sprouts!)

I have been gluten-free for almost 7 years, so I probably don't really remember how a lot of things really tasted. I do know there is no substitute for phylo pastry.....(baklava!!)

All in all, I love food and certainly love being healthy, so I'll just keep on keeping on.

So, Iceland girl, how did it go?

I don't know why this thing is underlining everything and I don't know how to stop it. Guess I will just start pushing random buttons!

This morning I ate the last piece of chess pie (gluten-free crust, of course) with a cup of coffee. Monday, it's back to the gym!

What a wonderful surprise! I made tiramisu using Dr. Schaar's gluten free lady fingers and it was an unqualified success! The gluten eaters raved! Had to soak the lady fingers a little while in the coffee-liquor mixture, but everything else was just like my old recipe. Life is good!

I don't know if Olay Regenerist in gluten free, but just don't put it near your mouth. I use it all the time and love it.

Tilapia is a good non-fishy fish. Here is what I do: Heat about 1 tablespoon each of butter and olive  oil in a skillet. Sprinkle the fish heavily with a seasoning that you like. I use a Cajun seasoning sold by a local restaurant but Tony Chechere's creole is a good one, too. I have also used Emeril's Essence. Saute until the fish is white and flakey. It only takes a few minutes since tilapia filets tend to be rather thin.

Try cutting leeks (whit part only) in thin length-wise straws and dropping into hot oil. Only takes them seconds to fry up and turn light brown. They have a mild onion flavor and are super crispy. We call the onion straw.

I have not noticed an aftertaste with the Pillsbury ones. I have used them for sweet and savory pies and for turn-overs. My taste buds may not be as sensitive as some. I have been gluten-free for almost 7 years, so I really don't remember what some things taste like. 

I just read on a site about onions (OK, I am a real foodie nerd) that pickled onions are made with malt  vinegar. Say it ain't so! I generally see them out of jars (In,say, a martini) so I have never checked ingredients. Are pickled onions generally in malt vinegar?

I love the Chebe rolls with cheese, but that is not the same thing. I will try rolling them out and cutting into strips. Maybe that will satisfy my craving. Thanks.

Several nutritional problems can also cause you to feel cold. Low B-12 was doing it to me. Have your Dr check your vitamin and mineral levels. Thyroid, as heatman said, can also cause a "broken thermostat".

I have no idea why this thing is writing in italics. It just started doing that. HELP! My computer is possessed!!!!!

Hey, don't worry about your age. I just turned 70 and I am very active, physically and mentally, and having the time of my life. I finally have no full time responsibilities and enough money to do the things I want to (within reason). Age is purely mind over matter... if you don't mind, it doesn't matter.

I agree with mommida, and would like to add another thought to the "why all of sudden?" questions. Doctors were not testing for Celiac until the last few years. When I was diagnosed 6 years ago, my internist was totally surprised. He ( young 40ish doctor) said they told them about Celiac in med school, but also told them not to worry about it. It was so rare they would probably never see it. Well, we know how that one turns out, don't we? So it seems that Celiac is not new, just our knowledge is new.

Good for you! That means you are taking care of yourself and getting results. Give yourself a (non-gluten) reward. How about a banana split? I'll join you!

SMRI, I am only familiar with the cream of chicken and mushroom by Pacific. My family (all gluten eaters but me) can't tell the difference in casseroles, etc.

Pacific used to make a cream of celery, but discontinued it. Anybody know of a gluten-free cream of celery? 

No, this is, I think, a Southern thing. Dough is made of cheese, butter, flour and seasoning such as garlic salt and red pepper. Then you mash them through a cookie press into strips and bake them. Mine looked great, but crumbled to little pieces when they were baked. 

Does anyone have a good gluten-free cheese straw recipe? I made some great ones last year but have lost the recipe. The recipe I tried today crumbled into a pile. They taste good, but I don't want to eat cheese straws with a spoon!

Cake Doctor does not have yeast breads, just about every cake, cookie, muffin, cupcake and quick bread you will need.

I agree with Laura TX. I make the cheesy Chebe rolls and the gluten eaters (even picky teen-aged girls) gobble them up. Everything else can be just changed slightly and no one knows the difference.

As you get more familiar with gluten-free cooking you will find that you don't need so many dedicated gluten free recipes. I use most of my old favorites by substituting a good commercial flour blend. The one I use most is cup-4-cup. I can use this to make most of my old recipes (cookies, quick breads, etc.)except yeast breads and cakes. For cakes I use Betty Crocker mixes (yellow or chocolate cake). The Cake Doctor Bakes Gluten Free by Anne Byrne is a fabulous book that I use frequently.