luvs2eat

I like Pam's mixes too! I did the "bagel" variation w/ her bread mix and had the closest thing to a bagel I'd had in more than 5 years!!!

I'm going to take a different view, and will probably get some flak, so I am putting on my kevlar vest.

The doctor did the endoscopy, and a follow-up appointment was scheduled. Your husband chose not to keep the appointment. Who is responsible for that decision? Certainly not the doctor. Yes, the doctor's office could have called to ask about rescheduling the visit (maybe they did?).

I do agree that the doctor's attitude was reprehensible, but the root of the problem, as I see it, is a decision made by the patient (your husband).

Bundling up the flak jacket and climbing down into the bomb shelter.

Gotta agree w/ you there Peter... there is only SO much responsibility we can put on doctors to chase us down when we cancel appointments. If he'd wanted to know... he could have rescheduled or called, at least.

No gluten free experiences to share... but PLENTY of 1960s and 1970s experiences to share that have NOTHING to do w/ food!! LOVE, LOVE, LOVE LBI!!!

I was just looking at life insurance and noticed the "do you have an autoimmune disorder?" question. As one who works w/ medical insurance policies... your policy can be rescinded or voided if you don't answer these questions honestly.

People embracing a gluten free diet as a choice opens up a WHOLE new market for gluten-free processed foods. When I was diagnosed, there were little or NO processed foods available. You have to cook!! REAL FOOD!! Check out even non-specialized grocery stores now... you can find gluten-free TV dinners, frozen pot pies and hot pockets kind of crap that people shouldn't eat... gluten-free or not!!

Look at the low carb craze... a super marketing opportunity!! Newly diagnosed celiacs won't have to learn to cook w/ the ingredients we use... cause they'll be able to buy processed food already cooked!

I don't mean to scoff at people who don't like to cook and are looking for easy transitions to a gluten-free lifestyle... but when you learn to use different ingredients in your cooking... a whole 'nother world opens up. Changing one processed lifestyle for another processed lifestyle isn't so healthy.

How do Bob's Red Mill oats bake up? The oats I have (Bob's) are more like grains of kasha rather than the flaky Quaker Oats. Do the oat "kernals" bake up well?

We went to a gluten-free bakery in Portland, OR. The house looked like the gingerbread house in Hansel and Gretel! They owners gave us tastes of so many things, our tummies were full w/ we left... as were our arms... w/ bisquits, bread, rolls, cakes!

Sorry, I don't remember what the brand of sour cream it was... and it wasn't wheat exactly. It was modified food starch and I was avoiding it in everything else. My daughter pointed it out to me, which turned out to be a good thing, cause who needs ANYTHING in their sour cream except milk and cream???

We went to our local mexican restaurant a few years ago and they'd been taken over by new owners... so we had the "celiac talk" w/ our waiter and asked him to please ask the cooks/manager if the chips they serve w/ the salsa were corn tortillas and NOT flour. He came back and said, "Would you believe that the corn tortillas we use are dusted w/ wheat flour?"

There was nothing I could eat... and we've not been back there. It's a shame.... the food and service was good.

Try coating chicken nuggets/strips with smashed up Cool Ranch Doritos! I soak 'em in buttermilk and then dip and bake. They're YUMMY!!

I was the first diagnosed in my family at age 48... altho I'm fairly certain my older sister and brother may have it. Sis suffers terribly w/ weeping eczema and food allergies galore, altho her doc blood tested and it was negative and my brother gets eczema on his hands that he finds to be much better if he even cuts back on wheat.

My middle daughter (of 3 daughters) was diagnosed several years ago. She was also the lucky recipient of bipolar disorder from my exhusband's side of the family.

Check out Amazon gourmet foods. I order all my Pamela's bread mix and Tinkyada pasta and several kinds of cereal from them. You have to buy a "case" (6 packets of Pamela's, 7 boxes of cereal, for example) but if you order just 2 things, shipping is FREE and the price is cheaper than buying things individually!!

(ps... I live in rural Arkansas... not much gluten-free food here)

Finding wheat flour in ANYTHING doesn't surprise me anymore. Wheat in Twizzlers? Corn tortillas dusted w/ wheat flour in mexican restaurants? Finding wheat flour in sour cream? Doesn't make sense to me... but is the reason I read EVERY SINGLE LABEL... EVERY SINGLE TIME.

Are you being serious? I actually tried this... no difference whatsoever for any food I was holding.

I bought a pack of Bob's Red Mill gluten-free 100% pure oats. The description of the growing and processing sounds perfect and they were delicious... after not having oatmeal for 6 years! They looked like kasha (buckwheat groats) and took 20 min. to cook. I didn't eat any more because I wanted to see if I'd react in any way. I didn't!

Anyone eat oats??

I cheated in the beginning thru my own ignorance. Now, years later, I'm VERY careful cause the smallest amount of gluten will reward me w/ molten lava shooting out of my butt for days, in addition to feeling horrible. Who wants that???

Out of respect for Annalise (and copyright laws), I will not post it, but I highly recommend buying the book. I got it from Amazon for about $13. It is Annalise Robert's Gluten-Free Baking Classics. Everything I have made from the book has been top-notch.

Walt

BTW, I whipped up some real cream this morning and had another piece of pie. MMMMMMmmmmmmmmmm

That's my fave baking cookbook too! I made about 10 batches of her carrot cake and made my 3-tiered wedding cake a few years ago! It was DELISH!!

Bread was the first thing I missed and tried to find/recreate. Unfortunately, most of the already prepared breads aren't so good. There are some really good bread mixes on the market (Pamela's, Gluten Free Pantry) that are available in many stores and make a good bread for sandwiches. Also... look for brown rice pastas... I tasted a good many before finding it and it's closest to the old pasta I remember.

It is daunting at the start, but you'll be amazed to find what you CAN eat. Ya just gotta do things a little differently, that's all.

I don't know about a fever... I never had one when glutened. But as for the lack of reaction from eating gluten... you're pretty new to it all. When I first went gluten-free, I had many, many slips as I learned the diet and didn't have huge repercussions. I remember about a year after being gluten-free, I made two beautiful loaves of homemade bread for a party and was so upset that I couldn't eat them... I cut a thick slab, buttered it, and ate it!! I had NO symptoms!! I made this great plan... to cheat maybe once a month w/ foods I really missed... but never got to try my great plan! The longer I was gluten-free, the more sensitive I became! And now, 7 years later... I don't so much as BREATHE a crumb of gluten if I can help it!!

It takes time and practice to learn where gluten is hiding.

Both my ex and I are A+ so I assumed all our kids are too... Celiac kid surprised me... she's O+.

I don't chance it. If I don't know what the ingredients are, I don't eat it. It does become a matter of habit... but I've been doing it for years... even those who love me have become master label readers.

I still get teary when I think of real French bread and Pizza Hut stuffed crust pizza and all the things I've never tasted (Blooming Onion or a panini).

Fortunately, I like to cook. Pamela's bread mix makes awesome bread AND great burger rolls. Ya gotta learn to cook and then there's nuthin' you can't recreate.

It's a process. Let yourself be miserable for a while... then pick yourself up... dust yourself off... and you'll be okay.

I feel your pain! I had a friend who kept asking, "Can't you just eat a LITTLE??" She's a diabetic and can adjust her insulin (altho she shouldn't!!) if she eats too much of something. I found a great line here and started to reply to those people, "That's like asking if I can eat just a LITTLE rat poison!"

Now, most of my friends are very attuned to my food issues and go out of their way to help me out, but eating out is always a challenge!

btw... I grew up in Pennington, right near Lawrenceville!

Outlander by Diana Gabaldon. I took it with me for the 6 hour trip home on the airplane and could NOT put it down! And she has written several sequels, each as good as the first (a rarity in and of itself!). She truly is a master storyteller, playing with words in a subtle but funny way, great characters, and vivid backgrounds.

It's about Claire who travels through time to land in Scotland in the 1700s. There she meets (and is somewhat forced to marry) Jamie, a Scot who is amazing even by today's standards. They get caught up in political intrigues, war, family issues, and just life in the 1700s. It takes 76 pages to actually get going, but it's totally and completely worth it, because Gabaldon has to set the stage for the next (as of right now) 5 books to come. I can't say enough good things about this series.

Loved, loved, LOVED the Outlander series... the first book being the best!! The last few installments of the series were terrible tho... expensive, huge door stops! The first 3 or so were awesome tho!

I'm a huge fan of books on tape/celiac disease from the Library. Recently I listened to The Kite Runner, which was really good. I watched the movie after the book... it made me cry.

Now I'm listening to The Good Earth... also good.

At home I'm reading Pillars of the Earth, by Ken Folett. I read it when it was published in 1989 and am rereading it before I read the new sequel out now. Love anything Ken Folett's written.

Also love Jodi Picoult!

My hubby and I are driving from AR to PA in a few weeks. I'll hit the library for a few books on celiac disease for the 20-hour ride. There's NOTHING like being read to!

You're right hbm... the guy who's been there for years can do the route (rural) in 8.5 hours. It's now 7 pm and hubby doesn't think he'll be home for a few more hours yet... cause he's gotta finish, no matter how long it takes!

His poor butt is killing him from trying to drive on the wrong side of the road (no mail trucks here)... I see a hiney rub in my future... haha.

We go to a potluck every other month. I take a dish I know I can eat and I ask if I may serve myself first so I can avoid CC by my serving spoon touching other peep's food as they're dishing my dish on to their partially filled plates. No problems! No seconds... but no problems!

Does anyone know where to get a rigatoni pasta shape? I have an amazing recipe I'd love to try but it requires rigatoni... penne will NOT work.

I usually only use Tinkyada, but would try any brand once to see if this recipe would work!!