luvs2eat

I'm hoping someone can give me a clue here. I'm going to try yeast raised donuts (small ones) to fill w/ jelly for Hanukkah this year. Has anyone made them before? Is there any way I can make them in advance? Or do I really have to make them the day we'll eat them?

I think I'll try a small batch before the party I hope to have and would really appreciate any thoughts!

TIA

So... if this is my 11th year being gluten-free, this will be my 11th stuffing recipe! Ya know how you have a total memory of how something is supposed to taste and you just can't get past the completely different taste/texture of another recipe? I grew up on Pepperidge Farm stuffing and made it until I had to be gluten-free. I can TASTE it in my head. It was the favorite part of our meal and I made tons extra. I've tried so many different gluten-free recipes. One year I bought Ener-G bread cause lots of peeps said it was the best for stuffing. I cubed it and left it on the counter to dry... and threw it away after the 2nd day cause my whole kitchen smelled so bad!! (Tapioca bread) I've tried corn bread dressing several times and have never gotten it right. I've tried Udi's bread and it was good, but not great. Maybe this year I'll try the crockpot version with Udi's and cornbread.

I wish I lived near Philadelphia. My daughter has the most amazing gluten-free bakery and they sell the most amazing French baguettes. I bet they'd be awesome!!

A long while back there was a thread on here asking people their "triggers." I didn't know of one for me... I developed full blown celiac at 49 years old. If I remember correctly, there were an awful lot of people who mentioned mono as their trigger. Another was pregnancy. My middle daughter developed it first, with no triggers whatsoever. Youngest daughter developed it next... and spent the better part of 2 years eating exactly 5 foods while she tried to figure out all of her intolerances. She's better now and can eat a lot more. Anyhow, she had a HORRIBLE case of mono at about age 13... don't know if that means anything. Oldest daughter developed celiac right after her first chemo round for breast cancer.

I've been gluten-free for over 10 years and can count on one hand how many times I've been glutened. The last time was my own fault ... I ate a wheat hot dog bun thinking it was gluten-free (again... my own fault). Less than 2 hours later, my body just purged itself... constant vomiting and diarrhea shooting out of me at the same time. I ended up having to strip off my clothes and sat on the john w/ a waste can in my lap. It lasted for at least 3 hours. I don't remember any symptoms the next morning... I think I was just happy to be ALIVE!! Seriously... that will NEVER happen again.

I can do great pie/quiche crusts. I think the biggest frustration for me is that I can totally remember exactly what my chocolate chip cookies tasted like (even after more than 10 years) and nothing I've tried comes close. I can't get the old ones out of my head and don't back them anymore.

I made it myself by using a box grater and grating sort of stale bread (I always save the bread "heels" for crumbs, etc) on the biggest hole and then toasting it in the oven. It's awesome!

Challah? Where's this challah recipe??? I'll happily wait for the future bread mix but to bake a challah would make me so happy!!

I hate home schooling!  Well, what I really hated is that women who were teachers would stay at home to raise their kids (70s, 80s) and home school them instead of teaching MY kids in school. Back then, it seemed to be more teachers choosing to teach at home rather than anyone... like the 13-year-old boy I tutored in reading whose parents worked and he knew NONE of his multiplication tables (he couldn't calculate his Scrabble score... and awesome teaching game). I asked who exactly was teaching him and what were they teaching? He sort of hemmed and hawed. Standards that must be met and reported?? I live in pretty rural Arkansas.

I guess it also upset me when I met a home schooler who said that she didn't want her kids to go to public school and read things like "Heather has two mommies." I know people have every right to do that but it just makes me sad.

My kids weren't celiac until adulthood, so the food issue wasn't an issue. I can sure see how it becomes one when navigating elementary/high school.

I've had generally good experiences at Outback since they started offering a gluten-free menu.   However, at my local franchise, I find that I get many variations of the same dish, most of which are gluten free, but occasionally with some ingredients the menu specifies to avoid (e.g., blue cheese dressing on the wedge salad).   I never eat at a restaurant that doesn't have a cuisine that largely avoids gluten nor one in which the staff doesn't speak English well, but even so, I find there are two parts to any gluten free meal - placing the order, and then, frequently, questioning the server again after the item is brought out, especially if it looks suspicious.   Fish has sometimes come back with some breading added even with a specific and clear order to prepare gluten-free.   

That is exactly why we never eat out. I've had too many experiences where I've talked to the server and the manager. Then the "ticket" goes into the kitchen and all bets are off. I've gone thru the whole she-bang and received a salad with tons of flour tortilla strips in it... even when the tortilla strips weren't even listed in my menu item! I had such a great experience at Outback and another time at Red Robin... but both of those places made a point of explaining to me that they've been trained and exactly what their procedures are when a gluten free "ticket" comes into the kitchen. I hope more restaurants jump on that awesome bandwagon!

We have two sets of cast-iron skillets... a large and a small one. Mine are strictly gluten free. Hubs are not. I never use soap... just hot water.  I use one of those plastic scrape-y things that they give you with Pampered Chef stuff but you can buy them for cheap almost anywhere. Mine is yellow. Hub's is pink.

I've not seen it yet... but I'm a huge fan of Namaste pizza crust mix. All it needs is water and a splash of olive oil. Rather than two huge crusts, I make 4 to 6 smaller crusts... bake them off... top one and freeze the rest. They are delicious!

^{I've had several situations like this. I was diagnosed very quickly and when people would ask me what the symptoms of celiac disease are I'd say, "Well, unexplained weight loss is one..." and then I'd look down at myself and say, "Um... I didn't get that one! "}

^{Another time I was pressured to buy something from a bake sale. I said to the lady, "Would you believe there is not one thing here I can eat?" We had a short conversation about celiac disease and she said, "You poor thing!! What on earth do you eat??" Again, I looked down and said, "Um... do I LOOK like I'm starving?"}

^{ha ha ha}

^{I can relate. I've been completely gluten-free for 10 years. A good few months back I grabbed a bag of Rudi's (Rudy's?) hot dog buns.... not knowing they also made non-gluten-free products. The reaction I had from eating ONE got dog bun was so severe... I've spent the last many months rereading many of my old labels... not trusting ANYONE or ANYTHING. What a terrible learning curve!!}

There's gluten in bacon?? I've never seen it on any ingredient list. I eat it all the time.

That was the cause for my last horrible glutening. I was in what I thought was a gluten-free only freezer section and grabbed a bag of Rudi's hot dog rolls without even a glance at the package. I didn't know Rudi's made non gluten-free items. Trust me... I won't make THAT mistake again.

The sequel was good too... can't remember the name! I spent the better part of an entire weekend on the couch w/ it. Hubs walked thru the living room and said, "Are you STILL reading the same book???" Ha ha.

How on earth did this thread get by me? I went to college in my 40s and, despite my science background, got a degree in English. I used to say that all I wanted to do was find a job where I could read all day. Trouble was... I forgot to say that I wanted a job where I could read good fiction all day!! I ended up working in medical publishing and read about orthopedics and ophthalmology all day!! UGH!

I had long work commutes in my life. I'd join the library in every town I worked in and listen to ALL of Dickens and Austen on audiobooks. I can not begin to tell you how alive the stories become when someone is reading to you!! I'd get to work or home and not remember how I got there cause I was so engrossed in the story! Once, in the book Jackdaws by Ken Follett, the characters were peeking thru a window at German soldiers who had discovered their safe house and I yelled, "SHOOT THEM!! SHOOT THEM!!" at the car celiac disease player!!

I've loved all of Ken Follett's books, especially Pillars of the Earth and its sequel, most of Stephen King's... the earlier ones..., Isabella Allende's (sp?), Amy Tan's, any of the Bronte's, and so many others. At the moment I'm rereading Faulkner, having studied him intensely in college. Talk about the darker underside of the South!!

I was diagnosed with blood work and my GI told me an endoscopy wasn't at all necessary but that I HAD to be gluten free. I ended up having an endoscopy several years later for other issues and there was evidence of celiac in there.

I've used Vitacost for a little less $ to buy my fave Better Batter flour and I used A. Prime for 25 lb. sacks of Pamela's bread mix. I've not gotten it in a good while because my local groceries started carrying Udi's. But I think I'm going to go back to Pam's for sandwich bread. I really liked it. Plus, I always had leftover stale bread for bread crumbs and even grated the bread and toasted it for gluten-free Panko!

I went to Red Robin in Miami, FL, with my celiac daughter. They offer any of their burgers on a Udi's gluten-free bun AND offer completely gluten-free french fries!! I can't begin to tell you how much I enjoyed that meal!! The server told us that kitchen staff and servers are schooled very seriously on their gluten-free options.

There IS hope!!

I had an amazing experience recently at Outback. I ordered the Alice Springs Chicken and steamed broccoli from the gluten-free menu. During my delicious meal, a guy came by and asked if I was enjoying it. I told him that I so appreciated being able to eat out as a celiac. Turns out he was the proprietor and told me that when they receive a gluten-free menu check in the kitchen, they go to a separate place to cook and take it all very seriously. I came home from that meal and sent off an email to Outback to express my thanks!

Well... an interesting end to this story is that the Olive Garden sent me a gift certificate for $75! We can also use it at Red Lobster (also few gluten-free offerings). As both of them are 2+ hours away from where we live... I don't know when we'll be able to use it but my husband loves their salad.

My daughter belongs to a group in PA... around Philadelphia ... and her Celiac group had a BBQ last weekend. One of the members called a few vendors to tell them about their planned cook out and she told me that Kinnikinnik (sp?) sent their group lots of hamburger and hot dog buns! They were delighted!!

I'd love to get a group going where I live (in northern Arkansas). Who knew that a few phone calls might get your group some awesome gluten-free foods??

Mine came out of nowhere and very quickly at age 49. I never had digestive problems before and my actual digestive problems were mild. After eating I used to say it sounded like wolverines were fighting their way out... my belly would make noises you could hear across a room! The symptom that took me to the GI doc was unrelenting diarrhea many times a day and always at least once overnight. I only had the symptoms for about 2 months when I was diagnosed by bloodwork. Been gluten-free for more than 10 years.

I was diagnosed with blood tests... wicked positive celiac "levels," which were confirmed a few years later with endoscopy (showing wicked celiac changes). Go online and learn about going gluten free. It's not nearly as hard as it seems... whole foods and some gluten free processed foods can make the whole thing way more tolerable and very doable.