mbrookes

I use a mixture of the following:

4 cups Rice Chex

4 cups Corn Chex

4 cups Whole O's (Nature's Path)

4 cups Pretzels (Glutino)

2 cups Mixed Nuts (I use store brand; check for gluten-free)

Melt a stick and a half of butter. Add 6  Tbspns Lea and Perrins, 1 tsp salt, 1 1/4 tsp garlic salt. Bake (I use the bottom of a turkey roaster) at 200 degrees for an hour, stirring every 15 minutes.

Put this in zip lock bags when it is thoroughly cool. It will keep a long time.

This just popped up in my local Kroger. I bought some, but have not used it yet. Does anyone have experience with this product? Did I throw my money away or is it a good thing?

There is no support group within reasonable driving distance, so I thought I would try to start a group. I have heard from a few people who are interested. Is there a regional of National group that I need to contact, or are we just on our own? Right now, the plan is to just get together to meet each other and discuss what we would want from a support group. I seem to be heading this up, so I would welcome any advise (or warnings) that I can use.

This group will be in Jackson, MS, so if you are in the area and are interested, please contact me.

Anyone who would eat a dead pig shouldn't balk at a dead bug. I eat both!

Waffle House (depending on the location) can be terrific. They don't have gluten-free waffles or pancakes, but will change gloves, clean the grill and use a clean pan to make eggs, bacon or sausage, and hash browns.I have never had a problem with breakfast there. I know they are not national, but that is one good thing (among many) in the South.

I have learned that if a food smells bad, don't eat it. This frequently has nothing to do with gluten. Many foods can go bad, and they frequently warn you with an "off" odor.

I haven't tried the Snickerdoodles, but I LOVE their Crispy Sugar Cookies. They are great with a cup of tea or coffee... or by themselves.

I am Episcopalian, but have the same problems a Catholics. Actually, my church orders a gluten free host for me. I can't take the wine, but receive a blessing when the wine is passed. No problem. Maybe you could talk (non-confrontationally) about having a gluten free host ordered, or offer to provide it yourself. As long as it is consecrated, it can be any bread.

Maybe, just maybe, you have gone overboard in talking about the problems with gluten. People do get tired of hearing about any sickness. Try not talking about the problem for a while and see if they are more receptive when you mention it occasionally.

I eat fresh dates all the time. They have "0"points Weight Watchers and give me the sweet taste I crave. I am fairly sensitive and have never had a reaction to the fresh dates.

love2travel, if you find the recipe, I really want it. Also, tell us about your modifications. That will save me the trouble of experimenting. I love chicken and dumplings, but have not attempted that since going gluten-free six years ago.

I used to make big batches of cr of mushroom and freeze  it. I guess I have gotten lazy. It is just so easy to open the package.

Cyclinglady, try putting a package of dry onion soup and a pkg of cr of mushroom soup over a roast in the crock pot. Best gravy ever!

Good point, bartfull. I frequently get the "not found" reply, but I do actually live in a place that is not the end of the earth, but you can see it from here.

Let me chime in with praise for Lundberg's products. The risotto (every flavor I have tried) is excellent.

Another good rice mix is Riceland's long grain and wild rice mix. It is not marked gluten free, but the ingredients sound safe and I have used it several times with no bad results.

Thanks, Cyclinglady. I'll try it that way. I use all those soups in my old 1960's casseroles.

I used to use Pacific Cr of Mushroom, Cr of chicken and Cr of celery soups in recipes all the time. Now they have discontinued the Cr of celery. Does anyone have a good substitute? They are marked Gluten Free and I've never had a problem with them. I don't know why the Cr of celery was discontinued.

Some people seem to be extremely thin skinned. I have hardly ever seen a rude reply on this site, and then it was usually due to a misunderstanding. I find the people on this site to be among the most sincerely helpful anywhere.

I hope you find it. I live in the last place to get anything, so I'm no help. Just wanted you to know we are reading this  and hoping for the best.

I, also ,make Pad Thai. I use rice noodles, which is what the original recipe calls for. A quick soak in hot water and they are ready. No problem. A Taste of Thai makes a Pad Thai kit that is marked gluten free and contains the noodles. It is quite good and quick and easy. 

I love peanuts. When I pick up a can of roasted peanuts and the ingredients list "wheat flour" I want to scream. Why add it? So they won't stick together. OK. I'll gladly pry them apart.

I liked the idea (who was it?) of blaming it on the doctor. That is hard to argue with. I have said (almost whining!) "My doctor says I can't have even a bite. He's driving me crazy, but I have to do as he says". Blame it on the doctor. I promise you he won't mind and it will get you off the hook.

I don't eat sushi (just a personal preference) but I do love Thai. In most cases Thai is safer than Chinese or Japanese because they do not use soy sauce.

Like most fast food places, everything depends on the manager. A good manager can make your experience safe and satisfying; a poor manager can risk the rest of your trip. Glad you had such good experiences.

Rene83, I really enjoyed you beginning post. Ignore some of the carpers. They seem to be multiplying. I have had most of the experiences you cited.

Someone pointed out that she was lucky to live in an area that was gluten-knowledgeable. Well, I live in Mississippi. Now, I love it here and would not want to live anywhere else, but if the end of the world comes, come on down. It will take several years to get here.

I totally agree about Biaggi's. They have an extensive gluten free menu, and my local one even has gluten free beer. When they bring out the bread and dipping oil, I get gluten free bread and my own plate of oil. Couldn't be happier with them. (Ridgeland, MS)

By the way, let's all be sure to let a restaurant know when they take good care of us. Everyone likes a pat on the head and it might encourage them to do even better.