There’s a Whole Foods near our house - I will have to go over there and
check it out. The cinnamon bread sounds good!!!
-----Original Message-----
From: cornlily [mailto:celiac-cpt3156@lists.careplace.com]
Sent: Thursday, May 17, 2007 11:00 AM
To: marieann@phoneserv.com
Subject: Re: [celiac] Genetics
I read somewhere that gluten free baking tastes better when it is baked in small containers. So I bought 3 of the mini muffin tins and baked the corn bread recipe on Pamelas Pancake and Baking mix. They turned out wonderful. I served them with Chili to a large group on Non GF people and they couldn’t tell the difference. Then I made the muffins on the package of Bobs Red Mill Mighty Tasty GF Hot Cereal and they turned out great. Then I went to Robin Rybergs A Gluten Free Kitchen and made her Pumpkin Spice Muffins and a loaf of her pumpkin Bread. They were both good but the muffins won hands down. Then I tried the muffins on the Arrowhead Mills Pancake mix and they were with cranberries. Gave the muffins a scone taste which I really liked too. In other words, these mini muffins are great and yes, I made the banana ones in Robin’s book too and they are wonderful. I call myself the muffin lady now. They satisfy my bread needs and are easy to make and taste great. I also recommend Robin’s Book for any baking you need to do. Everything I have made turns out great. She uses cornstach and potato starch in place of rice flour and even her pizza crust turned out good. Anyhow, just thought I’d share!
Thank you!!! I will definitely try that!
-----Original Message-----
From: k6559 [mailto:celiac-cpt3156@lists.careplace.com]
Sent: Thursday, May 17, 2007 2:00 PM
To: marieann@phoneserv.com
Subject: Re: [celiac] Genetics
How long have you had CD? You are so knowledgeable about the disease, it’s
very impressive.
-----Original Message-----
From: cornlily [mailto:celiac-cpt3156@lists.careplace.com]
Sent: Friday, May 18, 2007 8:00 AM
To: marieann@phoneserv.com
Subject: Re: [celiac] Genetics
In response to " I read somewhere that gluten free baking tastes better when it is baked in small containers." The texture is better when there’s less “inside” to the bread or muffin. Because there’s no gluten to give strength, so to speak, to the mixture being baked, the result can be extremely dense or very fragile. So, making little muffins and mini-loaves tends to work best.
Ree, were you asking me how long I’d been diagnosed with CD? I think it was about five years ago. I also have a very serious autoimmune disease that attacks the liver, so I have general blood panels run each month. I had no overt symptoms, but my GI noticed deficiencies in potassium, iron, calcium, etc. and suspected CD. The blood test for CD was negative, but he followed up with a biopsy, and then another biopsy six months later. The biopsies show I have CD. I’ve been extremely, extremely careful ever since. I was given a second chance at life when my autoimmune liver disorder was diagnosed and treated; I don’t want to waste it.
Good ideas!
-----Original Message-----
From: shiloh542003 [mailto:celiac-cpt3156@lists.careplace.com]
Sent: Friday, May 18, 2007 12:00 PM
To: marieann@phoneserv.com
Subject: Re: [celiac] Genetics
I would give anything to taste a good thin crust New York style pizza
again…
----- Original Message -----
From: “cornlily” celiac-cpt3156@lists.careplace.com
To: sleepy.jeanne@comcast.net
Sent: Friday, May 18, 2007 9:00 AM
Subject: Re: [celiac] Genetics
Pamela’s chocolate cake mix is our standard birthday cake in my house,
everyone LOVES it, especially the non GF kids. We’ve had even their friends
over and they devoured the leftovers…
----- Original Message -----
From: “shiloh542003” celiac-cpt3156@lists.careplace.com
To: sleepy.jeanne@comcast.net
Sent: Friday, May 18, 2007 1:00 PM
Subject: Re: [celiac] Genetics
I shopped like a maniac the other day. Bought everything GF - things I
haven’t yet tried but will now. Had a good weekend trying new things and
loved all of them. I have a much more positive attitude after 'chatting’
with you. I do want to feel better and I know I will if I continue to eat
what I should be eating!!! My stomach is STILL a mess from the Italian
food I had over a week ago!!! Never again! 
-----Original Message-----
From: cornlily [mailto:celiac-cpt3156@lists.careplace.com]
Sent: Saturday, May 19, 2007 8:00 AM
To: marieann@phoneserv.com
Subject: Re: [celiac] Genetics
One of the best wedding gifts I got was from a cousin-in-law whose
sister is also celiac–a rice cooker! We use it a lot, not just for
rice, but for quick risottos when we don;t have the time for the
slower method (we use homemade chicken stock in place of water), for
steaming vegetables, for stews and slow-cooked meats…It’s easily the
most used appliance in our kitchen, after the coffemaker 
Laurie
see
On 5/21/07, Ree celiac-cpt3156@lists.careplace.com wrote:
A pressure cooker works really well for Risotto also! And we cooked dried beans in it Saturday. Didn’t have to soak them, just cooked them 24 minutes and let the pressure die down naturally and they were perfect. One and a half cups of cooked dried beans equals one can. And, no worry about any cross contamination or what have you. I went on Amazon and bought 2 pressure cooker cookbooks and it’s amazing what you can do in so little time.
Thanks for the info!
-----Original Message-----
From: shiloh542003 [mailto:celiac-cpt3156@lists.careplace.com]
Sent: Monday, May 21, 2007 4:47 PM
To: marieann@phoneserv.com
Subject: Re: [celiac] Genetics
I’ve been waiting for the opportunity to cheat…getting a coffee at DD and
wanting a donut…but then I think is that donut REALLY what I want, or
don’t I want to save my cheating for something REALLY good? The logic may
seem flawed, but that helps me out, telling myself to save the cheat for
something better. So far, the something better hasn’t been found.
----- Original Message -----
From: “Ree” celiac-cpt3156@lists.careplace.com
To: sleepy.jeanne@comcast.net
Sent: Monday, May 21, 2007 10:28 AM
Subject: Re: [celiac] Genetics
You speak of waiting to find the perfect food to cheat with. Might it be easier to decide you will never, ever eat a doughnut, etc.? Those objects just aren’t food for us.
Cheating is not an option for us either. Ever.
I was just told that I shouldn’t have grilled food made on a charcoal
grill…because of something in the charcoal…is this true? I’ve
never heard it before!
-----Original Message-----
From: shiloh542003 [mailto:celiac-cpt3156@lists.careplace.com]
Sent: Tuesday, May 22, 2007 4:54 PM
To: marieann@phoneserv.com
Subject: Re: [celiac] Genetics
Whatever mind game works for me! Usually, when I’m tempted, it’s either the
realization that I’d rather have “something better” or “hey, that’s junk
food anyway” and finally “I don’t need to spend money on that.” So far, so
good, no conscious cheating. My biggest problem is cross contamination or
bumping into hidden sources of gluten. I’m recently diagnosed, since
January, and am still in the learning curve. For instance, I didn’t realize
that my lip balm had wheat germ oil in it… DUH!!! Or that my eye drops
needed to be researched, since the tear ducts drain into the throat which
goes guess where… I didn’t know until last week that artificial coloring
had gluten in it. Since going gluten free, my migraines are gone, my anemia
is gone, my bipolar has been asymptomatic, I am definitely a healthier
person. But there will always ALWAYS be things I will miss. I think
acknowledging that allows me to deal with it better, to let myself mourn
over the loss of foods I loved and will love and will miss. Doing what is
right and doing what makes you feel good are two different things. Anyway,
what I’m saying, is bottom line, I know I can’t cheat. But, I fantasize
about it.
----- Original Message -----
From: “cornlily” celiac-cpt3156@lists.careplace.com
To: sleepy.jeanne@comcast.net
Sent: Tuesday, May 22, 2007 2:28 PM
Subject: Re: [celiac] Genetics
charcoal? new to me.
----- Original Message -----
From: “Ree” celiac-cpt3156@lists.careplace.com
To: sleepy.jeanne@comcast.net
Sent: Tuesday, May 22, 2007 6:02 PM
Subject: Re: [celiac] Genetics
Jeannie,
Where did you find out that Artificial Coloring had gluten in it? Ive never heard of that before?
Dana
Someone asked about artificial color in food. I don’t know of gluten in food coloring, as such. However, sometimes “browned” or “caramelized” wheat or barley is used as a coloring, particularly in drinks. I don’t think this happens in food/drink made in the U.S. However, I stay away from inexpensive “brown” liquor, in case it’s had its color enhanced in this way. A dietician at a large HMO told me that CocaCola sometimes uses wheat-based coloring. I think she’s probably mistaken. I don’t know what the situation would be if you had a cola outside the U.S.
It’s something to be aware of, but I don’t think you’re very likely to run into a problem with artificial coloring in the U.S.
It’s always a good idea to check for gluten with the manufacturer of anything you consider using. Nowadays, it’s usually possible to get a quick answer on line or by phone.