This sounds really, really, really good. But maybe that's just because I've been having massive cravings for french fries lately. :DQuote:
Originally Posted by Duck on Wheels
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This sounds really, really, really good. But maybe that's just because I've been having massive cravings for french fries lately. :DQuote:
Originally Posted by Duck on Wheels
Wow, so much updating on here !!!
First, for my own update. I'm definitely still lactose intolerant. Got a GF milkshake the other day while I was sick with a cold, and man did it ever make me sick. I *hope* *hope* *hope* that when my small intestine heals I can have milk again.
I'll be visiting Seattle for a day sometime around the first week of August. Maybe you can show me around! (I'm actually going to visit a friend in Portland, but we're going to take a day trip.)Quote:
Originally Posted by KnottedYet
Wegmans has a decent selection that I'm going to mainly live off for week to week things. They have GF frozen waffles that are absolutely delicious. They also have some frozen pizza dough (and a complete frozen pizza for $7) that isn't good, but it's convenient.
AND Wegmans puts little seals on ALL of its brand name products that say if they are gluten free, lactose free, etc., so I can get Wegmans pancake syrup and Wegmans spaghetti sauce and not have to spend a fortune for the peace of mind to know that it's safe.
No GF soups, though. Do you make a GF soup? I'll have to look in the recipe book that I have, but if you can't use a commercially available broth or boullion, that is probably way too much work for me.
I'll definitely have to try those brownie mixes you were talking about.
But Wegmans doesn't have some of the mixes (Pamela's for instance), which I probably will continue to order online. There is a Trader Joe's near Philadelphia (about an hour drive each way) that I'm going to visit at some point to see what kind of selection they have.
There is a specialty store in Amish country that has a bunch of the specialty flours, but that store was a good hour's drive, too. I tried a banana bread that actually turned out OK (needs a lot more sugar)!!! Who knew I could actually *make* a bread?! Wow.
I want to make some regular bread sometime soon, though. If there's no kneading, then perhaps I can do it myself.
The Ener-G hamburger bun I tried was tolerable. But I want to try corn tortillas with hamburgers next.
Thanks for the B12 tip. I'll have to check it out because I'm almost out of the $15 ones (for 30-pack) from the health store.
I make soups, and since they never had any gluten in the first place, they end up gluten free. (toss cubed steak, chopped potatoes, carrots, celery, garlic, and water into crockpot = GF soup!)
I buy some soups, but since it's so much cheaper to make my own now that I have a crock-pot I mostly do that.
Gotta be careful with soups. Quite a lot of them have wheat or "vegetable protein" or such. "modified food starch" can be a booger. Read the labels, and if it isn't clearly identified I assume it's got some wheat in it. Lots of GF soups in the world, but since they never had gluten they aren't labeled GF.
Yeah, the lactose can be a problem. Generally if my gut is in a bad mood I stay away from milk. If I want a fake milk, I use Rice Milk. Haven't bothered to try Lactaid cow's milk, cuz the rice milk is so cheap and tastes fine.
Wegman's sounds like a good store!
Whoa, I realize this is random, but that's precisely the stuff [well I got a different brand] I had to hunt down to help my diabetic kitty with his weak hind legs. Apparently this is a common symptom in cats. So it's supposedly good for the CNS too.Quote:
Originally Posted by KnottedYet
...sorry for the tangent...
Yup, and since celiacs can't absorb B12 properly, they get weird CNS symptoms sometimes. Pretty wild how everything interconnects in the body's systems, eh?
I can't believe how much I've learned from this thread. I have an allergy to something related to wheat processing, it's never been pinpointed and I know it's not the wheat because I can eat wheat in Europe and Asia without trouble.
Anyway, I am faced with training for Ironman and was dreading figuring out how to fuel up. Everyone here has had such great ideas that it almost seems easy now.
Thanks for contributing to such an intellegent thread and unknowingly helping me train.
I tried quinoa this morning. Yuck. But I managed to eat it.
I use 8th Continent soy milks. They are pretty good, as far as soy milks go. For hot chocolate when I was sick, I heated up the chocolate soy milk and added some Da Vinci hazlenut syrup I already had for my latte machine. Yum.
The Lactaid definitely has an aftertaste to it, but it's tolerable.
I will definitely have to get a Crock Pot next.
My spin instructor last year gave us some samples of an energy bar called "green". It actually was green inside, which looked yucky, but it tasted pretty yummy. Made with dates, figs, and bean sprouts, as I recall. Don't remember whether there were any grains, egg, wheat, dairy, soy or fats in it, but it might be worth looking up.Quote:
Originally Posted by Offthegrid
OTG- have you tried Lara Bars?
www.larabar.com
their website is a bit slow, oh well. Around here I can find Lara Bars just about everywhere, and can buy them by the case at Costco.
mmmmmmmmmmmm Lara Bars. Yummy!Quote:
Originally Posted by KnottedYet
~T~
I've tried the Lara bar. It was o-kay. But they're not readily available here. And no Costco nearby. I paid $1.57 for one at the specialty Amish store and I've never seen them anywhere else. Had never even heard of them before celiac.
I might buy a case or something through the Internet come summer.
OTG,
I like Larabars. Some taste better than others. Watch www.drugstore.com as they will have special sales on cases of them. My local grocery store carries them, but buying them online is much, much leass expensive for me.
From the Web site, there are only 2 Larabars that are labeled as gluten-free: lemon and cinammon.
someone said soup?
when I make soup, the only broth i need is from the veggies and meat that I am cooking. I HATE boullion. it's got this artificial tang that i just can't get past.
i eat all of them. no wheat, oats, barley, or rye and i'm there! I know they are ok for me, but you might want to call them. Could be a processing plant that shares with wheat products, rather than an ingredient issue.Quote:
Originally Posted by Offthegrid