luvs2eat

I am certain that my sister and brother have the DH form but both refuse to be tested because there are medicines they can take for their rashes. My sister lives in France and isn't about to give up that awesome bread. I'm trying to make them understand that even tho the medicine helps the rash... their intestines are still being compromised, even if they have no gut symptoms!!

I'm wondering (hope I'm not hijacking your post here!) why doctors recommend colonoscopy rather than endoscopy? My doc told me to get a colonoscopy and on that day gave me the results of my bloodwork. I went gluten-free that day... and because my bloodwork was SO positive, I didn't do the endoscopy. Wouldn't an endo be more diagnostic (biopsy) than a colonoscopy??

Not to mention... there's no prep for an endo ('cept nothing to eat/drink after a certain time) and a really awful prep for the colonoscopy!!

Plus... there's no way I'd gluten challenge for an endo now!!

I can't begin to tell you how excited I am to try these recipes!! I thought perogies were a flavor of my past never to be enjoyed again!!

I made them this weekend so I could try it out!

I sliced onions thinly (I'll do a tad thicker next time) and soaked them in milk (I might try buttermilk next time). Then I dredged them in cornstarch and fried 'em till they were crispy. I drained them on papertowels and hit 'em with salt and pepper while hot.

The reason I'd go a tad thicker on the onion is that the thin slices burned very quickly.

I used Progresso Cream of Mushroom soup... and the whole casserole was DELICIOUS!!

I was so excited! I'm also thinking that I could even do the onions the night before and crisp 'em up in the oven before putting them in the casserole on Thursday. Whattya think??

I toasted the cubes in a 350º oven for about 30 min. I kept opening up the oven and tasting the cubes till they were crisp and dry. I sprinkled them with a mixture of about 1/2 a teaspoon each of poultry seasoning and sage. Then I added more of each in the making of the stuffing.

I have so NOT lost weight in the 3 years I've been gluten-free. I was diagnosed quickly too and hadn't lost weight with gastrointestinal symptoms... but I can not get this extra 20 lbs I gained after going gluten-free off!!

At this point, I'm exercising a lot more just so I can get into a little better shape and stay flexible!

I believe there is a connection. I was diagnosed with Celiac Disease in 2002 and about a year later my doc called after my routine physical and told me my ANA was elevated. She told me it was a "marker" for LUPUS, which is like the MOTHER of all autoimmune disorders.

She sent me to a rheumatologist, who sent me for about a million blood tests (all negative, 'cept for that mildly elevated ANA) and I've been back to see him twice since. Once a year he runs the million blood tests and he goes thru my entire body systems asking tons of questions.

I've not had one symptom of LUPUS other than that raised ANA... but he brings me back once a year to keep an eye on me.

Well, my experiment was a success! I baked a loaf of Manna from Anna bread and cubed and toasted it. Then I added sauteed onions and celery with Poultry seasoning and sage and chiken broth and stuffed that bird.

The only difference I noticed between this and the good old Pepperidge Farm stuffing is that gluten-free bread doesn't get "glue-y" when it's moistened. It stays in its shape well. I'll add some more spices and a tad more broth.

Now I know I can stuff the turkey and everyone will be able to enjoy!

PLUS... I french fried my own onions (dipped in milk and cornstarch... not hard at all) so I can make green bean casserole!!

I'm a happy camper!

I'm going to try stuffing made from Manna from Anna bread inside a chicken this weekend before I attempt to stuff the big turkey. I'll let you know how it goes!

Plus, I'm hoping to make a casserole of corn bread dressing to serve on the side. Maybe the 3rd time's the charm!

I must be Manna from Anna's greatest fan! I order 2 cases at a time and make a loaf once a week. I have this nifty knife that slices uniform slices and I package them and freeze them and make a sammy every morning for work. Or I cook them in English muffin rounds for awesome rolls.

Tonight I'm going to make a loaf and this weekend I'm going to make stuffing for a chicken to see if it'll work in the turkey in a few weeks.

I use my big Kitchen Aid mixer to make it... never tried it in a bread maker.

I probably tried 4 different bread recipes with lots of different kinds of flours and none was any good.

Manna from Anna rocks!!

Heartfelt prayers yours and your family's way.

I think this is a fabulous idea. Even if Oprah has talked about it before... just mention in your email how MANY new members we get every day on this site and how many MORE are diagnosed every day.

She might even take the opportunity to plug some of the yummy foods available to us.

Count me in on the "F" week!!

I make lasagna all the time with brown rice noodles and no one knows the difference. My biggest problem is remembering WHERE I bought them so I can buy more!! haha

I've also made Mexican lasagna like you've described and it was delish!!

I usually make a sandwich every day with my Manna from Anna bread which I bake and slice and freeze in bags with 2 slices each. I toast the bread and make a ham and swiss or any kind of sammy I want. That, plus a banana or apple is my awesome lunch every work day.

Thanks so much for your response, lovegrov! I'm gonna get back to my doctor and get more answers!!

Yea... I'm talking the REAL flu, not to be remotely compared to any 24-48 hour thing. The real flu knocks you flat for 7-10 days and take another 7-10 to fully recover from!! Ugh!!

Correct... Campbells Cream of Mushroom is NOT gluten-free. Progresso Creamy Mushroom is.

Now, if I can figure out how to french fry onions... I can make green bean casserole!!! Woo-hoo!!

Wow... really glad to see this topic cause I have questions!

I was allergic to eggs when I was a baby, as were my sibs. We all outgrew it and had all the childhood vaccines, which would have been incubated in eggs, right??

So, I always shied away from the flu vaccine cause I knew it was incubated in eggs.

But then I found out my sister (the most allergic to many, many things) has one every year and my brother also has one.

Now I'm the only one of us sibs who's been positively diagnosed with celiac disease, altho I am certain my sister suffers the DH form and my brother has mild DH symptoms. They won't get tested... yet.

So, when I mentioned to my fam doctor that I was allergic to eggs as a baby (long outgrown) and now I have this automimmune thing going on... should I get or avoid the flu shot.

She said, "Don't get one."

Has anyone else wrestled with this?? I get scared every year when they start talking about the seriousness of the flu. You only have to have the REAL flu once in your life (I've had it twice) to know you NEVER want it again!!

That sounds awesome! Can't wait to try it!! Thanks!!

I am certain I am her best customer! I buy it by the case (the regular mix) and make it into loaves. I slice it with my handy-dandy knife that cuts uniform slices and freeze them in packets of 2 for sammies to take to work. I also make it in English Muffin rounds for rolls.

Anna (with whom I've emailed) said it makes great pizza crusts too, but I've not tried that.

It was the ONE terrific find that took away all my feelings of deprivation at having to follow a gluten-free diet.

I've been making cornbread for many years, but the few times I've attempted dressing/stuffing, it's been a tasteless failure.

Please share your favorite recipe. And do you put this dressing/stuffing IN the bird to cook?

I'll have to pull out my Gluten-Free Gourmet and try those scones. Most of the baking recipes I've tried, I've been unhappy with. I tend to go for flourless baking or none.

I've never tried a mix as this is the recipe I've always used... way before going gluten-free. I think the mixes are lighter ... more cake-like. This is a denser cornbread. I swear it's baking it in the skillet that makes it so good!

Hey Ken Ritter!! We're making a pilgrimage to the PF Changs in Marlton, NJ, next weekend, as it's the only one remotely near us! (and it's probably more than an hour away!!)

I was there for the first time in Portland, OR, and I can't wait to go again!! I found the servers incredibly attentive to my dietary restrictions and the food was YUMMY!!

My cornbread recipe's always been gluten-free. It's my friend's southern grandmother's recipe

I put a few tbsp. of oil in my small cast iron skillet and put it in the oven while it preheats up to 400º.

In a bowl, I mix:

1 cup corn meal

scant 1/4 cup sugar

1 tbsp. baking powder

1 cup milk

1 beaten egg

When the oven's heated, carefully take out the skillet and pour in the batter. Cook for 20 min. or until top is browned and pulling away from the sides a little. Leave it in the skillet for a few minutes so you're sure the middle's cooked. It's easy to remove and serve on a plate.

YUMMY!!!

I've been making these for many, many years.

Buckeyes

1 lb. butter, softened

2 lbs. peanut butter

3 lbs. confectioner's sugar

Mix together well and shape about a million balls on to cookie sheets

Melt semi-sweet chocolate chips in a double boiler and dip each one with a toothpick and put on the cookie sheet. Put them in the freezer till they're hard and then store them in zip lock bags in the freezer.

I make 'em every year and give them out as gifts.