Gluten Free Alochol

The following information was found at http://gfkitchen.server101.com/GFAlcohol.htm

You can find more information regarding Gluten-Free Alcohol at http://www.triumphdining.com/blog/gluten-free-alcohol/

   

The following links are alcoholic beverages that are gluten free; however, manufacturers do change their ingredients, so be sure to read the label and check with the manufacturer.

Ale and Beer

• Bard's Tale Beer
• Lake Front Brewery - New Grist is a winner of the G.F. Beer Festival
• O'Brien Brewery - Australia's first gluten free beer is a winner of the G.F. Beer Festival
• Redbridge - Sorghum Beer by Anheuser Bush
• Ramapo Valley Brewery - Passover Honey Beer is a winner of the G.F. Beer Festival
• Greens - U.K. winner of the G.F. Beer Festival

Brandy

Brandy is distilled from pears, raspberries, cherries, peaches and other fruits.

• Masseny Jean
• Claude Fontan
• St. George

Wine and Champagne (MIGHT WANT TO READ THIS ARTICLE CLICK HERE)

Wine generally all wine is gluten free (not according to the link above), but it is best to check with the manufacture to make sure that there are no glutinous additives incorporated into the wine and to also ensure that they were stored in gluten free storage tanks. Some wines are aged in barrels that once contained another substance that could have held a glutinous product. This is rare, but can happen. Also you will want to avoid Wine Coolers. Wine Coolers are NOT Gluten Free, because they contain barely malt.

There is also some concern with cross contamination with wines that involves the practice of sealing the barrels with a flour/water paste that is common with European Union barrel manufacturers. Most US based manufactures currently use a neutral food grade paraffin to seal the barrels during the construction process, but there are some manufacturers that import and use the flour/water based barrels. I spoke with the Kendall Jackson winery regarding this subject and what the risks of cross contamination might be when U.S. wineries use imported barrels from Europe and the consultant I spoke with, stated that all barrels used for storing wine go through a cleaning process in which the barrels are cleaned using a high pressure test with hot water to remove any flour prior to filling. I personally believe any loose flour would be removed but not all of the hardened paste mixture, therefore, I am hesitant to recommend any brands of wines, except the ones I have confirmed do not use this process of sealing their barrels. Wines that are almost always made without barrel aging are Whites: Riesling, Sauvignon Blanc from New Zealand, Italian Pinot Grigio, Bag-In-The-Box wines; and Reds: Bag-In-The-Box wines. Below is a list of wines that I have confirmed are gluten free. The more expensive a wine is the more likely it is barrel aged and that is where you could find gluten.

• Beringer
• Fenn Valley
• Five Oaks
• Ingleside - Only the Blue Crab Blanc and Blue Crab Blush, Pinot Grigio, Sauvignon Blanc, Rosato de Sangiovese, Viognier, The Rose, and October Harvest.
• Kendall Jackson
• La Rocca - All wines are not only gluten free, they are sulfite free too
• Louis Jadot - Only the Maconnais and Beaujolais are made in stainless cask. Their other wine are made in barrels sealed with water and flour.
• Meridian

Champagne:

• Gossett
• Jacquat
• Hamm
• Korbel
• Moet & Chandon

Cognac

Cognac is generally made from white grapes. The grapes are pressed and then placed into vats to ferment. Cognac is typically distilled twice in copper pots, this is called Chauffes. It is then transferred to wooden casks, usually made of oak and then allowed to age.

• Cognac De Beaulieu
• Cognac Hine Of Jarnac
• Larson Cognac
• Maison Brilliet Cognac

Cider

Cider is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. Cider generally has a stronger alcoholic content than typical beer, usually over 5%. To produce cider, apples are washed and mashed, pressed and then fermented in oak vats using natural or added yeasts. Not all Ciders are gluten free, because many manufacturers add barley to them.

• Woodchuck Draft Cider - Amber, Dark, Dry 802, Granny Apple, Pear, and Raspberry

Drink Mixers

• Master of Mixes
  • Tom Collins
  • Whiskey Sour
  • Strawberry Daiquiri
  • Sweet & Sour Mixer
  • Margarita Mix
• Clamato Tomato Cocktail (Contains Vinegar, avoid if sensitive)
• Jose Quervo Margarita Mix
• Coco Casa Cream of Coconut
• Coco Lopez Cream of Coconut

Grappa

Grappa is made from pressed grapes

• Azienda Vinicola Emillila Franzoni

Mead

Mead is also known as honey wine. It is created from fermented honey. Honey wine can be traced to 1600 AD

• Earle Estate Meadery
• Rabbits Foot Meadery - Pear, Sweet Mead, Dry Mead, & Port made from Mead & Grappa
• Rocky Mountain Meadery
• White Winter Mead

Ouzo

Ouzo is created using aniseed, fennel seed and other aromatic plants. It is a considered a traditional drink of Greece. The traditional way to drink Ouzo is 1 part Ouzo and 2 parts water, but it can also be mixed with other types of cocktails

• Aigaion Distillery
• Apostaagma Ouzo
• Enom Ouzo
• Giakainis Ouzo
• Barbayanni Ouzo

Rum Most Rum is made from Sugar Cane. Make sure to check with the manufacturer.

• Bundaberg
• Demerar Distiller
• Malibu Island

Sake

Sake is made from rice, it is milled to remove the husk and then polished to remove the exterior protein. It is polished to at least 70 % of its original size. It is then washed and steeped to remove all traces of iodine. The Sake is then steamed and Koji and enzyme is added. You need to always check the source of Koji, it can sometimes be derived from barley. It takes 2 - 9 months to brew Sake. Always check with the manufacturer, true traditional sake contains no gluten, but some companies trying to make a cheaper sake add rice syrup and other flavorings that could contain gluten.

• Memokawa Premium Sake

Tequila

Tequila is made from the blue agave plant. The blue agave plant is a part of the lily family. It takes 7 to 9 years for this plant to mature. Make sure you check with the manufacturer if you are not sure. Some cheaper tequilas are not made the traditional way and could contain gluten. Mescal is not the same thing as tequila.

• Jose Cuervo
• Sauza
• Centinela
• Lopez
• Orendain
• Don Julio (in the process of verification)
• Patron (in the process of verification)

Vodka

Vodka made from potatoes, tends to have a smoother taste, than vodka made from grains. Always check with the manufacturer, most vodkas are made with grain. The ones listed below are made with potatoes.

• Adamba
• Blue Ice
• Chopin
• Cold River Vodka
• Ciroc - Made from French Grapes
• Jankill
• Jinro Soju - Not really vodka, but very similar. This company has other G.F. Items also
• Kamachatka
• Luksusowa
• Monopolowa
• Nisskosher Polish
• Peconika
• Teton Glacier
• U4RIK
• Victory
• Zodiac

Gluten-Free Angel Food Cake

Today we had a farmers market at work and they were selling strawberries. When I saw the strawberries I was instantly in the mood for Strawberry Shortcake. As soon as I got home I got into the Internet to search for Angel Food Cake recipe. After looking at several recipes I went with the one below. I pulled this recipe from a Gluten-Free website called "My Wheat's End". How clever is that blog title?

 

http://mywheatsend.blogspot.com/2007/05/gluten-free-angel-food-cake.html

 

Here is the excerpt from this blog...

 

This is a really special angel-food cake, perfect for the coming berry and fruit season. Tetra-pak egg whites make this easy and don’t leave you with a dozen lonely egg yolks yearning to be made into pudding.

 

Ingredients

2/3 cup sweet rice flour

1/3 cup potato starch flour

1/4 cup tapioca starch flour

3/4 cup sugar

1/4 tsp salt

1/4 tsp xanthan gum

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

12 egg whites (I used egg beaters where 3 tbsp is equivalent to 1 egg white)

1 1/2 tsp cream of tartar

1 tsp vanilla

1 tsp almond extract

3/4 cup sugar

 

Directions

  

Combine flours, 3/4 sugar, salt, and xanthan gum. Beat egg whites with cream of tartar, vanilla and almond extract until quite stiff. While beating, gradually add remaining 3/4 cup sugar and beat until stiff peaks form. Fold in flour mixture by hand. Pour batter into an ungreased tube pan. Gently cut through the batter with a knife to break air bubbles. Bake at 350F for 35 to 40 minutes. Invert immediately on the top of a bottle. Allow to cool completely before turning out. I did not invert but rather just put on top of an empty Corona bottle. I have to say this was the best "Gluten-Free" Angel Food Cake. My husband and the Nanny ate it and really loved it! It isn't as fluffy and airy as regular Angel Food Cake, but they actually stated they liked it more. It wasn't like a cake, but just a slight bit heavier than the one you get a Vons or Albertsons in that cardboard fluted pan.

 

Here are some pictures for your enjoyment...

 

Opinion: Gluten-Free Pancakes

I am going to start blogging my opinions about different foods that I try. Today I will start with pancakes, since that's what I wanted for breakfast. My opinion today is based on my likes and what I have seen my children eat as well. I don't force my girls to eat gluten-free, they just want what I eat so I cook (today and any day I make pancakes). Over the past few months we have tried the following pancake mixes...

• Bob's Red Mill
• Pamela's
• Trader Joe's

Okay, I know, not very many! Having eaten these several times with my girls (hubby sleeps during the day) I realized they like the same mix I do. My girls can eat regular pancakes and still do sometimes.

Bob's Red Mill mix I find is a little thick (per the instructions). Even if you don't add as much of the mix it doesn't make a difference they still don't taste that wonderful. They are edible with a ton of syrup and butter, but a little on the gritty side. I also notice than when I make these pancakes my girls don't tend to eat them all and ask for more, even with the extra syrup.

Trader Joe's Mix... can I just say that I haven't, yet, found anything that Trader Joe's produces delicious or worth purchasing again. All I have to say is STAY AWAY! My girls after several attempts ate maybe 2 bites of their pancakes and then asked for cereal.

Pamela's, OH PAMELA'S (in a singing voice)! These pancakes are, so far and by far, the most delectable and fluffiest! My girls come asking for more and so do I! I think it has to be that they use Almond Flour and none of these other mixes do. The consistency is perfect, the taste is perfect and the way the cook is perfect (not too thick just nice and fluffy). YUM!!!!

If you have any other suggestions for me please respond. I would love to try your recipe or mix!

Realization

So, All my life I just thought I was a person allergic to the outside. What I mean is that I am allergic to dust, pollen, mold, etc... Well I am allergic to those things but not on the scale I knew. Before going gluten-free I thought the reason I had thickness in the back of my throat was because I was a nasally person with tons of allergies. So, I have now been gluten-free for 5 months and 9 days and Spring this year didn't effect me. Interesting! How do I know this? Well, yesterday I went to lunch with some co-workers and a vendor. I asked about what foods were gluten-free and they weren't sure but told me to eat the salad with chicken. So at this restaurant in the middle of eating this thickness that I once thought was due to allergies is back due to a different type of allergy. I swear I ate gluten. I started coughing and tried to clear my throat with water and that noise you make when you try to clear your throat. Nothing worked! Then that night I payed for it. Still don't know what had gluten in it, but that when the realization hit... All the thickness in my throat all my life was due to wheat. Today a co-worker of mine who is gluten-free was talking to me about how she was always tired. I told her that I haven't felt tired like I used to in a long time. another realization hit me. About 5 years ago I went to the doctor because I would have missing moments. I would sit at my computer at 1:00 and than time was lost and it would suddenly be 3:00. I never felt rested. The doctor took blood and found that my white blood cell count was high and thought that I had an infection somewhere. He would then put me on antibiotics but the symptoms never went away. I cant believe this disease has been with me all along and now I am finally diagnosed. Every website talks about malnutrition as a symptom. I never had that issue luckily. My symptoms after looking back were the following (and remember the endoscopy biopsy came back positive with celiac)...

• Stomach Distension
• Thickness in my throat
• Constant high white blood cell count
• Fatigue
• Moments of time loss
• Tiredness
• Unable to focus on work or other things (maybe this is the reason I clean the house so weird)
• Irritability
• Stomach Pain

The one thing that made them finally run tests was the acute pain in my upper abdomen on the right side. That pain woke me up in the middle of the night starting November 2007, but went away by taking an acid reducer that the doctor prescribed.

Pizza Fusion: Part II ***

Expensive! Shall I say it again? Expensive! It was $20.00 for a Gluten Free Pizza the size of a small pizza from Domino's. My Co-Worker, Lashonda, who is also Gluten Free came with me to enjoy FRESH, HOT Pizza. I cant lie! It was SOOOOOOO Delicious. We bought 2 different pizzas and shared. We pretty much ate an entire pizza each. There is noting better than pizza right out of the oven that wasn't frozen first =o). Anyways, so what was it like? Oh fabulous (if you dont think about the price)! If you like a thin crust you will like these pizzas. The pizza in the picture was the Bruschetta Pizza. I would suggest adding sauce to the pizza (I dipped my pizza) to give it a little more flavor and moisture. I cant say I wasnt full when I left. I truly enjoyed the company and the pizza that day. Talk about a day of positives! yeeeee haaaaaa! I will definitely visit Pizza Fusion again in the near future after I save up for it. tee hee!

Pizza Fusion

Well, I just learned about a place called Pizza Fusion that's opening up on the 28th at 11:00am. This place serves Gluten-Free Pizza. Shall I say it again... GLUTEN-FREE PIZZA!!! Fresh pizza, not frozen pizza! 3827 5th Avenue San Diego, CA 92103 Phone: 619-278-0057 http://www.pizzafusion.com/

I COULDN'T DO IT!

Yes I know the 13th came and went and I thought about it all day. I wanted to eat that Ding Dong so bad but I didn't. I have been doing so good, why should I ruin my progress? I have been reading the Stephenie Meyer series "twilight" and I remind myself that I too am try to prefer a new diet. Edward (the vampire) does not hunt humans, he hunts animals to drink their blood. I see how he has to go without and the feelings he has and I can relate (although I am not a vampire I feel his anger and temptation). I really thirst or hunger for gluten but can not cross the line to fulfill that hunger or thirst. Call me stupid or whatever you want. This book is helping me get through my newborn days as an anti-glutite (if read the series you would understand). I have to thank Stephenie for writing such a wonderful series. This is the first book I have read since the Harry Potter first book (I didn't read the rest because they were boring). Her books are definitely not boring if you like vampire stuff! I LOVE THESE BOOKS! I cant wait till the 4th book arrives at my door!!!

The Original Pancake House

Now doesn't that look delicious? Well, it was!

For my 11th wedding Anniversary my husband and I went to eat at the Original Pancake House in Poway, CA. The owners daughter and my daughter were in a soccer league together. When I found out they owned the Original Pancake House in Poway I approached them about Gluten Free Pancakes and they stated they already had them. (I swear my mouth dropped, then a smile emerged and a tingle went down my spine). How cool is that! Being able to go out with your family or friends to a nice breakfast joint and being able to actually eat something Gluten Free (that you would normally have to cook yourself).

So, I order the Gluten Free Pancakes with Blueberries, Orange Juice and Country Potatoes. When my order arrived I couldn't believe my eyes. How could these be Gluten Free? I hadn't had a pancake since I found out I had Celiac Disease. I was skeptical in regards to what they would taste like and was extremely surprised. They weren't extremely heavy, they were just right! I was in heaven enjoying each bite like it were my last, until I realized, I could come back next weekend for more. I gave a bite to my husband and he was surprised as well. He isn't really a blueberry man, but he said they were really good. This really made my Saturday and Anniversary!

Thank you Original Pancake House for making a delectable Pancake! (It truly is your specialty!)

BTW for those of you who are not Gluten Free I recommend the Dutch Baby with lemon, butter and powdered sugar! If I could get one of those Gluten Free I would again be in heaven!

Ding Dong Countdown - 23 Days

Ally's 5th Birthday Party

We had Ally's Birthday on Saturday and on Friday my mom and I made the cake below for her party. She insisted on having a cake with a tiara that she can wear when shes eating her cake. If you didnt realize this is one of the Krispy Cakes my mom and I have been making. They can be made with the gluten free rice crispys that you get at Jimbo's. Sorry... I will not give our recipe for the treats... its special if you want us to make you a Krispy Cake ask for one =o)

Over Eating! Not Feeling Full!

Do you find that because you can't have Gluten you fill up on other things that aren't so great for you? For instance I used to eat sandwiches everyday for lunch (filling). Now I struggle to find something to eat that isn't salad (which doesn't really fill me). I find I eat more candy now than I used to and because there isn't much to eat I eat a ton of what I can eat because I don't want it to go to waste. (whoa... run-on) Everyone said I would loose weight when I was told I had to cut gluten. Now it seems I eat more crap because I don't feel full. I can tell you I am sick of salad and corn/rice based products. GIMME THE WHEAT! (or something close to it!)

In Search of a Gluten Free Ding Dong

Well, my friend Karen (Mom Eats Gluten Free) is in search for a recipe for a Gluten Free Ding Dong for me. I found a recipe from Chow.com. 

 

Unlike the original Ding Dongs, this chocolate cake is rich, not too sweet, and only partially covered in chocolate. If you choose to coat the entire Ding-a-Ling, double the recipe for the ganache.

 

Ingredients for the Chocolate Cake

4 ounces unsweetened chocolate, coarsely chopped

12 tablespoons unsalted butter (1 1/2 sticks), softened to room temperature

3 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon unsweetened cocoa powder

1 1/2 teaspoons instant espresso powder

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

1 teaspoon

1 1/2 cups buttermilk

3 large eggs

For the Filling

1 recipe Vanilla Cream

For the Chocolate Ganache

3/4 cup heavy cream

6 ounces semisweet chocolate, coarsely chopped

1 tablespoon butter

  

Directions for the Chocolate Cake

1. Heat the oven to 350°F. Butter and flour two 12-well muffin pans.

2. Melt chocolate in a double boiler or a small saucepan over low heat. Set aside to cool.

3. In a large mixing bowl, combine all the other cake ingredients except for the eggs. Beat the mixture until it is light and fluffy.

4. In a medium mixing bowl, combine the cooled chocolate and the eggs. Beat together until it looks like pudding, about 2 minutes. Add this to the other ingredients and beat the mixture until it looks like whipped frosting, about 2 minutes.

5. Fill each well of the prepared muffin pans with 1/4 cup of the mixture (they should be filled about halfway). Bake until the cake springs back when touched and a toothpick inserted into the center comes out clean, about 20 minutes.

6. Cool completely on a wire rack. When cooled, run a knife along the perimeter of the cakes, invert the muffin pans, and remove the cakes.

To assemble:

1. Fill a pastry bag fitted with a medium-sized tip (or use a resealable plastic bag and cut one corner off) with Vanilla Cream. With a straw or the end of a spoon, make two or three holes in the underside of each cake. Insert the tip of the pastry bag into the opening and squeeze Vanilla Cream into the cake. When the cream floods out of the opening, it’s full. Turn the cake right side up, and place on a cooling rack fitted over a baking tray.

For the ganache:

1. In a small saucepan, heat the cream to a simmer. Put the chocolate into a bowl, and pour the hot cream over it. Let stand for 5 minutes. Add the butter, and stir until smooth and liquidy.

2. Spoon ganache on top of each cake, allowing it to pool in the center, and spread it outward with the back of a spoon. The ganache will run over the sides and dry to a smooth finish.

In case you dont remember.... this is what REAL Ding Dongs looks like...

  

 

I believe this weekend I will try this recipe gluten free. Don't know how I will do it but I am determined!

Gluten-Free Bread

Everywhere I look in regards to Gluten-Free bread it states to toast your bread to make it taste better. News flash... toasting the bread doesn't make it taste any better. Try microwaving your bread for 15 seconds. This makes it so much better like bread right out of the oven. Add some butter and that's even better. If you want to make a sandwich, microwave it and then add all your sandwich goodies. Microwaving softens the bread just enough so it doesnt taste or feel stale.

Nuts, Seeds and Fiber...

So I decided to do a little research on nuts and seeds to see how much fiber they might have. Here is what I came up with.

 

Nuts (Fiber Content)

Almonds
~Raw about 23 (1oz) = 3.3 g Fiber

 

Brazil Nuts
~Roasted and Raw (1oz) = 2 g Fiber

 

Cashews
~Raw (1oz) = 0.9 g Fiber

 

Coconut
~Raw (1oz) = 2.6 g Fiber

~Dried / Shredded (1oz) = 1.3 g Fiber

 

Hazelnuts
~Raw about 21 (1oz) = 2.7 g Fiber

 

Macadamia
~Raw about 10 – 12 (1oz) = 2.4 g Fiber

 

Peanuts
~Raw (1oz) = 2.4 g Fiber

 

Pecans
~Raw about 20 jumbo halves (1oz) = 2.7 g Fiber

 

Walnuts
~Raw (1oz) = 1.9 g Fiber

 

Seeds (Fiber Content)

Pine Nut
~Raw (1oz) = 1.5 g Fiber

 

Pumpkin
~Roasted (1oz) = 1.1 g Fiber

 

Sunflower
~Raw (1oz) = 3 g Fiber

 

In my search for all things fiber I found the following at http://www.bodyandfitness.com/Information/Health/constipation.htm

 

In folk medicine the foods that get special recognition as laxatives include almonds, apples, avocados, chicory, dates, endive, figs, flaxseed, grapes, mango, papaya, persimmon, pineapple, prunes, rutabagas, soybeans, turnips, walnuts and watercress.

 

So what's the fiber count in those items? Well here you go!

Almonds
~Raw about 23 (1oz) = 3.3 g Fiber

 

Apples
~Raw medium (4.9oz) = 3.3 g Fiber

 

Avocados
~Whole (7.1oz) = 13.5 g Fiber

 

Chicory
~Raw chopped (1oz) = 1.2 g Fiber

 

Dates
~Raw (1oz) = 2.1 g Fiber

 

Endive
~1/2 cup chopped (0.9oz) = 0.8 g Fiber

 

Figs
~Raw small (1.4oz) = 1.2 g Fiber

 

Flaxseed
~Raw teaspoon whole (0.1oz) = 0.9 g Fiber

 

Grapes
~Raw (5oz) = 1.3 g Fiber

 

Mango
~Raw no skin no seed (7.3oz) = 3.7 g Fiber

 

Papaya
~Raw medium (10.7oz) = 5.5 g Fiber

 

Persimmons
~Raw (5.9oz) = 6 g Fiber

 

Pineapple
~Raw diced (5.5oz) = 2.2 g Fiber

 

Prunes
~Raw (1oz) = 2 g Fiber

 

Rutabagas
~Raw cup (4.9oz) = 3.5 g Fiber

 

Soybeans
~Raw (4oz) = 4.8 g Fiber

 

Turnips
~Raw small (2.2oz) = 1.1 g Fiber

 

Walnuts
~Raw (1oz) = 1.9 g Fiber

 

Watercress
~Cup Chopped (1.2oz) = 0.2 g Fiber

 

BTW... I pull all this information off www.calorieking.com in case you want to see how much fiber is in something else.

LIVID, HURT, UPSET!

So, Thursday my mother in law calls my husband to see if I can make a rice crispy treat cake for Saturday (My brother in laws graduation party which I knew nothing about till that night after I got home from my ball game at 9pm). Anyways I made a rice crispy treat cake for them! See... I so get taken advantage of!

At the party they had burgers, chicken, hot dogs, fruit, chips, dips, and potato salad. My mother in law asked if we wanted to come over on Sunday for left overs after they get home from church, so we said sure (assuming it was everything from Saturday that was previously listed). I went to the grocery store this morning for milk and bought 12 ears of corn because they were $0.25 a piece. I got a dozen. I thought it would be cool to have with the summer food and called to tell them I was bringing it over. I got no response or feedback other than we will see you then.

So, we got to my in laws house, I have corn already husked in hand ready to cook, and I am told we are having enchilada's. I said that sounds great and my mother in law stated that I wouldn't be able to eat the enchiladas because she made them with flour tortillas... FLOUR TORTILLAS? She stated that's what she had in the refrigerator. Why couldn't you get corn from the store so everyone could eat them. She set aside some chicken so I could have a salad. I AM NOT A F!#$%^& RABBIT! What is up with you people thinking we want to eat a salad. That is not thinking of us! WOW a salad. You are so original. F#$% YOU! I Hope anyone who does this to a person who has some food allergy or issue get 10 fold. As a matter of fact it is now going to be my personal responsibility/mission to make their life hell for making me feel this way.

Do you people not understand how emotional this is... its not funny to joke about or say how everything sucks! I ALREADY KNOW THIS!

I do alot of things for my husbands family (parties on my dime, give them items I could sell but see they really need them...) and this is what I get... text messages telling me I have some nerve and that my blowup was very rude and how badly hurt I hurt his mom from his sister... think about all the time's y'all hurt me! Your stupid I cant eat this joke and I will sit next to Lindsy because she cant eat that joke. In the 15 years I have known this family I have never said one thing. I have never gotten upset or mad at anyone for their comments. I don't gossip with them and talk bad about the other family members I sit there and listen. I always keep my mouth shut and chuckle now and then. I bend over backwards for these people and this is the way I get treated! Maybe its some religious thing... I haven't been to church for a really long time because of the way the JUDGE people and GOSSIP. Wow to coincidental.

Maybe I should post the text messages that were sent back and forth... Pretty sad his sister had to text me instead of call.

Dead Banana's

What do you do with dead banana's? You make Banana Bread! Well I went on a search for a recipe that sounded good. I found 2 online and found one in a cook book I purchased. I decided to use the recipe in the cook book "The Gluten-Free Gourmet Bakes Bread" by Bette Hagman. The only beef I have with this book is it doesn't tell you how much of each flour to use for each recipe. You have to make the "Flour Mix Formulas" near the beginning of the book. It's lame, but I did it!

So here is my finished product. I baked it 3 minutes less than what the recipe called for and I think it was baked too long. It didn't have much flavor either. Maybe that's because its Gluten-Free?!? I have no clue. My husband says I am being to hard on myself and that it tastes fine. I personally think it needs to be sweeter and moister. I have to say I ate half the loaf =o)

Okay, so I Regret it!

Eating PF Changs Mongolian Beef! Oh man, today I feel so sick. The pain I started out having, the one that led us to the diagnosis of having Celiac Disease, is back. I am so bloated and in pain today its not funny! Did I learn from that? Probably not! This pain would of so been worth it if I ate a Ding Dong! Blah...

I ATE GLUTEN!

Well... I ordered out P.F. Changs tonight. We ordered Orange Peel Chicken, Mongolian Beef, House Chow Mien, GF Ginger Chicken and GF Lettuce Wraps. Well, aside from someone cutting me off in line I paid for our food, brought it back to the hotel (all excited) and found they didn't give us lettuce for the wraps. I refuse to drive the 7 miles back to go get the lettuce. I was ticked! I was so ticked that all I got to eat was ginger chicken that I ate Mongolian Beef. IT WAS SO GOOD! If you've had it you know how good it is! I don't think I'll regret eating that. Good thing I was mad enough to eat it =o)

All Winter Flour

Today we arrived in Palm Springs at the Embassy Suites and there were yummy looking Key Lime cookies on the bed. The very first ingredient was "All Winter Flour". Have you ever heard of this? I thought, "Sweet... its not wheat flour" but still hesitated. Luckily I brought my laptop with me and this is what I found... There are two different kinds of commercially sold wheat flour: winter flour is a starchy, soft flour; spring flour is a hard flour and contains a larger percentage of gluten. So great right! I didnt eat them, but that really sucks. How dare they call it something different to trick me. Oh well! Ding Dong Countdown - Why do I keep counting I should just eat these cookies! 58 Days!

I'm Not A Damn Rabbit!

Just because I can't eat what you eat doesn't mean I want a salad. I so sick of you freakin' people who always offer up salad as a meal or offer salad period! I'm not a damn rabbit and SALAD IS SOMETHING YOU HAVE WITH YOUR MEAL! Or if your on a diet, salad is something you eat as a meal. News flash people I AM NOT ON A DIET! Why cant you people learn new recipes that use other non glutenous alternatives to thicken instead of wheat flour? Didn't you go to culinary school for that (talking about the S Cafe here at work)? I go in the Cafe at least 3 times a week and they know I eat there. Every time I go there I have to ask what the ingredients are. You know how inconvenient that is? Why cant you just list it on the stupid flier you make up for that entree that day? AHHHHHHHHHHHHHHHHHH! How many days a week or how often do i have to feel depressed and frustrated! I AM SICK OF THIS! Ding Dong Countdowm - 61 Days

Mothers Day At The Park

So the theme for the day was Mexican food and of course I needed to come up with something Gluten Free for myself to eat and to share. So, I looked online and in all my cook books and found nothing that sounded delectable. I am a big fan of cumin and chili powder in Mexican cooking, so I stole some major ingredients and ideas off about 4 recipes. Can you believe non of those recipes used cumin and they all want you to add refried beans and green chili's and salsa. I wanted something simple that I knew was tasty and Gluten Free (I only had to look at the ingredients of the Tomato Sauce and it was Contadina).

 

It seemed to have a great response with everyone. I was quite surprised at how well it turned out. I have to say it was really really yummy... so yummy I had 4 helpings that day =o)

 

Enchilada Casserole or Mexican Lasagna or whatever you want to call it!

 

Preheat oven to 350

13” X 9” Glass pan needed

 

Ingredients

1 ½ pounds lean ground meat

1 medium onion chopped

1 teaspoon garlic chopped

16oz. tomato sauce

1 ½ cups water

3 tablespoons Chili Powder (split 2 tbsp and 1 tbsp)

1 ½ teaspoons Cumin (split 1 tsp and ½ tsp)

¼ teaspoon salt

10 – 12 GF Mission White Corn Tortilla’s

32oz. Sour Cream

16oz. shredded Mexican Cheese Mix (Monterey Jack or Cheddar)

½ cup olives sliced

 

Directions

 

Brown meat with onion, garlic, 1 tablespoon chili powder and ½ teaspoon cumin; drain fat. Add tomato sauce, water, 2 tablespoon chili powder, 1 teaspoon cumin and salt; simmer 20 minutes. In the 13” x 9” glass pan, spoon ½ the meat sauce in to the bottom of the pan (make sure there aren't any big chunks of meat). Arrange tortillas over the top of meat sauce overlapping if necessary. Spread 16oz. sour cream over the tortillas. Sprinkle 8oz. cheese over sour cream. Repeat. Garnish with olives and bake at 350 for 20 – 22 minutes, until hot and the sides are slightly bubbly.

End result...

 

 

Without Olives

 

Let me know if you try it and if you like it! Feedback is always great and any additions would be great to try as long as its not salsa, refried beans or chili's.

 

Here's a pic of the crazy Maumausolo family!

Great Times Ya'll!

You Bastards!

So I am starving! I could of swore that I had some Gorilla Munch in my office to eat for breakfast this morning but I forgot that I ate the last of it yesterday. So, I went to the cafe we have here at work and all they have are sandwiches and SHIT! I AM NOT GOING TO EAT CHIPS FOR BREAKFAST. I am extremely frustrated right now as they don't stock gluten free items for breakfast in the vending machine. BTW the grill was closed for breakfast. Why the hell do I cry about this. Its just so F!@#$% up! If I want something to eat I have to either eat chips, a candy bar or nuts. Oh or leave work and find something at some fast food place. AHHHHHHHHHHHHHHHHHHHHHHH! This is so inconvienient! What did I do to deserve this?

Sugar? Or Just Off A Couple Days!

Well, I started taking a multi vitamin every morning since Tuesday (i know a long time huh?). I think multi vitamins effect me when I eat chocolate. Let me tell you... I eat chocolate EVERY DAY! I don't get dizzy or feel sick when I eat large quantities. Since Tuesday, I feel sick and dizzy when I eat chocolate. Need I remind you I eat this 60% cacao dark chocolate every day! The sickness or dizziness happens about 25-40 minutes after I eat it. I WILL NOT GIVE UP ANOTHER DELECTABLY DELICIOUS TREAT!!!! NO NO NO! YOU CANT MAKE ME! So your probably wondering... does it have gluten in it, well you tell me... Ingredients: Chocolate, Sugar, Cocoa Butter, Milk Fat, Soy Lecithin/An Emulsfier and Vanilla. Doesnt look like it. The packaging doesnt say anything about processing where wheat is processed, nothing. And why now? Now that I am on a multi vitamin? The multi vitamin is Kirkland brand and on the side says "Gluten-Free". Ding Dong Countdown... 66 Days!

Did You Know? Costco Tortilla Chips...

Did you know that the tortilla chips from Costco are Gluten-Free? Hallelujah, Praise Jesus! They are! They are made by Mission. I went to the grocery store (Vons) to see if the Mission tortilla chips said anything about Gluten-Free and they didn't. Is this because the chips on the shelves there are old or are the chips on the shelves at Costco old? hmmmm. Maybe Costco was just nice enough to put that on thier packaging. Oh well! Just thought that was cool! So... if your ever having a party and you want to invite me and your going to have tortilla chips and home made salsa you would definitely impress me by buying the Costco/Kirkland Tortilla Strips. I would really feel loved too. Ding Dong Countdown - 68 Days

Ding Dong Countdown!

Well the time has come my friends that I am going to count down the days till I am going to allow myself to eat a Ding Dong. A YUMMY GLUTENOUS DING DONG! Everyday I hurt (my heart that is) when I cant have a Ding Dong or see a person eat one. It's sad and pathetic I know! So... I am going to eat a Ding Dong (possibly 2) 6 months from the day I received the call from the Gastroenterology Nurse. That day is September 13th! Hmmmmm... That seems so far away! Maybe I shall change the date to July =o) July 13th will be the day that I eat a yummy glutenous Ding Dong. If I die at least you know I died a happy woman that day. 72 days ladies and gentleman! 72 days... Still seems like a really long time =o(

Vinegar Explained!

I have had may questions regarding Vinegar. I have been told to stay away from or watch certain types. Do you know how may things contain vinegar?

       

I have learned that if food manufactured in the United States, has vinegar listed as an ingredient, where just the word "vinegar" appears between commas (for example, "Ingredients: water, vinegar, tomato paste)" the FDA's Compliance Policy Guide for Vinegar requires that the vinegar must be apple cider vinegar. So, if you see just "vinegar" listed as an ingredient (not "malt vinegar" or any other modification), the vinegar is apple cider vinegar.

     

I found this information at http://www.nowheat.com/grfx/nowheat/primer/iheard.htm

     

Here is another site (Wheat Free Zone) that has some really good information if you're interested. http://www.nowheat.com/grfx/nowheat/index.htm

What Would You Do?

Am I supposed to remind everyone that I have this disease? You know how tiring that gets? You know how tiring it is to hear the same thing about how you cant eat the same foods over and over again? And who gives a Frick about BEER! So, you get invited over to someones house who you've had multiple discussion's with about the disease. Do you A. Bring your own food with you so you know you will have something to eat? or B. Remind them you are Gluten-Free? or C. Go to the house and assume they remembered based on the numerous conversations? Well, I did C! BIG MISTAKE! Plus the next day there was a party and could I eat anything there? NO! Luckily I brought over a Protein Burger from Carl's Jr. and ate that plus made myself some cookies before hand to take to the party for ME to enjoy. I guess people aren't as accommodating as I thought. I really have to give it to my mom! At least I know I'm loved and thought about there!

User Group Experience...

So, I went armed with food I could eat just in case there were sandwiches. Well there were sandwiches, salads, fruit and chips with dips. I asked the girl who was taking care of the food at the stadium if she could ask the chef what was there that was gluten-free. I was able to eat the spinach salad with strawberries and red onion with raspberry vinaigrette dressing and fruit. The Press Box was really nice. There I ate 2 Dodger dogs without the bun (luckily they werent already in the bun) and mixed ketchup, tomatoes, onions and relish together and ate the hot dog's with my special mixture. I have to say... I don't think I want to eat hot dogs again. When you burp its nasty!!!

Out Of Town User Group Dilema

So, tomorrow I go to a User Group in LA with my co-worker Bryan. They are providing Lunch and Dinner. Should I of called in advance to talk about the menu or should I just bring my own food? What if its sandwiches? I am screwed! Anyone read my blog that could give me advice? No? Didnt think so!

Not Such A Bad Day

This afternoon Michael picked up the girls from my Best Friend Bonnies house (Bonnie has a busy week this week) before he left for work and left them at the house with Gillian our awesome babysitter. I dont know if she was told that I wasnt having a great day, but I came home to Gluten-Free Brownies and paintings from the girls. I literally ate 1/3 of the batch. They were so delicious! Thank you Gillian, Allyson and Malia you REALLY made my day!

Boy I'm Good At Pretending

Everyone thinks I am handling this no Gluten thing just fine. Little do people know I wish I would have cancer or some terminal illness instead. I see everyone eating such wonderful things that I used to eat and cry later that night because its hard to see and smell such delectable goodies. I am also getting sick of hearing people say how it sucks for me. Please stop reminding me. I remember this on a daily basis when I watch you eat. I am really sick of putting on a happy face saying the glass is half full and it could be worse! Well the F^#$%*& glass is half empty and this is worse than having cancer. At least with cancer there's a possibility of surgery and radiation therapy. I would at least still get to eat Ding Dongs, PF Changs Mongolian Beef, Apple Jacks, most Chinese food, and not have to look at all F^#$%*& ingredients that I am about to put in my mouth. At least with cancer I would know that my life is coming to an end and be able to prepare for a poetic ending to my life. I am sick of pretending! Dont try to cheer me up... it doesnt work! Nothing you could say would make me feel better! Unless you had a cure...

Happy April! I Wish The Joke Was On Me.

So, I went to Phoenix this last weekend with a few people from the softball team I am on. I felt like a real pain in the ass when we needed to stop to eat. It seriously felt like a game of 20 question's every time I go somewhere I am not familiar with. In turn this takes forever in getting food. I had a really hard time this weekend and was hungrier than hell but didn't eat much because I didn't want to put a cashier through the 20 question ringer or a friend through an embarassment. So we went to Fuddruckers (I don't think I will go there again) and I asked for a turkey burger no bun on baby greens. They girl took the pattie and put it on a bun and proceeded to hand it to me all on top of the baby greens. I looked at her and told her I needed a new salad and pattie with no bun and she gave me a shitty look. Mind you... this was the last of the baby greens... they ran out so I got shitty salad :o(. I seriously cried in the car when I finally got the right to go order. I now need to make a list of all the salad dressings that don't have gluten in them and carry it around in my wallet. Pretty soon my wallet with be a Franklin Planner instead of my cute Coach one. I never signed up for this! I just want to thank Christie, Jen, Matt and Nicole for being so understanding on this trip. Sorry I was a pain in your rear.

Vegas Baby!

So I made it Vegas with the family. I just met my little sister (who lives in Vegas) at Outback Steakhouse. Did you know they have Gluten-Free menu... Not just a few items but an ENTIRE MENU. It was so cool... here is the link http://www.outback.com/foodandmenus/pdf/glutenfree.pdf Anyways, we had dinner at my sisters house one night and she found this gluten-free Augratin Potato mix at Walmart. I have to say it was mgihty tasty! Thank you Amy, Erik and Hannah for a great time and dinner at your house!

Fiber Alert!

My largest worry about being an anti-glutite is my fiber intake. Anyone out there have a hard time finding a way to intake enough fiber? I found the following list of good anti-glutite food for us to consume...

 

Highest Fiber Vegetables

Artichokes

~1/2 cup hearts (3oz) = 4.5 g Fiber

 

Avocado

~1 cup sliced (5.1oz) = 9.8 g Fiber

 

Edamame

~1 cup (6.3oz) = 7.6g Fiber

 

Broccoli*

~1/2 cup chopped (2.8oz) = 2.6 g Fiber

 

Brussels sprouts*

~1/2 cup (2.8oz) = 2 g Fiber

 

Cabbage*

~1 cup chopped (3.1oz) = 2 g

 

Fiber Carrot

~1 cup chopped (4.5oz) = 3.6 g Fiber

 

Chick Peas/Garbanzo Beans

~1/4 cup (2.1oz) = 2.6 g Fiber

 

Eggplant

~1/2 sliced (3.8oz) = 2.5 g Fiber

 

Greens --

~Collards 2 cups (2.8oz) = 3 g Fiber

~Turnip greens* 1 cup chopped (5.1oz) = 5 g Fiber

 

Lima beans

~1/2 cup (4.2oz) = 5.8 g Fiber

 

Potato with skin baked

~1 medium (6.1oz) = 3.8 g Fiber

 

Pumpkin, canned

~1/2 cup (4.3oz) = 3.5 g Fiber

 

Peas Green

~1/2 cup (3oz) = 3.5 g Fiber

 

Peppers Bell

~1 cup chopped (5.3oz) = 2.5 g Fiber

 

Rhubarb

~1 cup diced (4.3oz) = 2.2 g Fiber

 

Spinach*

~Raw 1 bunch (5.1oz) = 9.8 g Fiber

~Boiled 1/2 cup (3.2oz) = 2.2 g Fiber

 

Sweet Potatoes (boiled no skin)

~1 medium (5.3oz) = 3.8 g Fiber

* These high-fiber vegetables are also goitrogenic, meaning that they promote thyroid enlargement and can potentially cause or aggravate hypothyroidism. Typically, the risk is highest when these foods are consumed raw, regularly, and in substantial quantity. Cooking eliminates most goitrogenic properties.

 

Highest Fiber Fruits

Apples

~1 medium (4.9oz) = 3.3 g Fiber

 

Bananas

~1 medium (4.2oz) = 3.1 g Fiber

 

Berries --

~Blueberies 1 cup (5.1oz) = 3.5 g Fiber

~Blackberries 1 cup (5.1oz) = 7.6 g Fiber

~Raspberries 1 cup (4.3oz) = 8 g Fiber

 

Cherries

~1 cup, without pits (5.1oz) = 3 g Fiber

 

Dried Fruits --

~Figs 1 cup (5.3oz) = 14.6 g Fiber

~Apricots 1 cup, halves (4.6oz) = 9.5 g Fiber

~Dates 5-6 dates (1.4oz) = 3 g Fiber

 

Guava

~1 medium (4.9oz) = 3.3 g Fiber Kiwi (no skin)

~1 medium (2.7oz) = 2.3 g Fiber

 

Mango (no skin)

~1 fruit (7.3oz) = 3.7 g Fiber Orange

~1 small (3.4oz) = 2.3 g Fiber

 

Papaya

~1 cup (4.9oz) = 2.5 g Fiber

 

Pears

~1 medium (5.9oz) = 5.1 g Fiber

Easter Time!

As you can probably tell from a previous post I had no desire to do anything for Easter. I have to thank my mom for coming to the rescue. She made the girls cute dresses last night (I'll have to post a picture later) and brought them over this morning. Last night she went and bought stuff for Easter baskets, eggs and egg dye and the plastic eggs with candy for the Easter Bunny to hide for the girls.

 

BTW, My yellow cake worked very well for Strawberry Shortcake.

 

I also tried to make a pineapple upside down cake this morning. I flubbed the first one (I guess my eggs weren't stiff enough and when I baked it the egg yolks and egg whites separated) and the second one turned out ok. I used the recipe from this link http://www.csaceliacs.org/recipes3.php?id=27. Its NOT that great of a recipe... ok maybe if it were easy to follow it would be better. Here's part of the recipe...

 

Ingredients

1 T margarine

1/2 c GF brown sugar

4 pineapple slices

4 egg yolks

3/4 c sugar

juice and grated zest from 1/2 lemon (how big of a lemon? I had some big lemons in my fruit bowl)

4 egg whites

3/4 c potato starch

1 t GF baking powder

 

Directions

Melt the margarine and sugar (this took me a while... I then assumed since Brown Sugar was the first sugar listed that's the one to use) in a 9-inch square-baking pan. Arrange the pineapple slices over the melted sugar. Set aside.In a large mixing bowl, beat the egg yolks until light. Gradually add the sugar, (didn't I already add the sugar?) lemon juice and grated rind; continue beating until creamy.

 

PEOPLE YOU HAVE TO MAKE THESE RECIPES FOR DUMMIES!

 

Anyways, Lunch was great. My family (the ones still left in San Diego) came over for lunch so that Michael could have Easter with his girls and I because he had to leave for work at 3:00. We had Ham, Asparagus, Funeral Potato's (my mom modified the recipe so that I could eat it and they were good), fresh fruit, and deviled eggs. I had a gluten-free feast! Today was a happy day so far!

 

For Dinner the girls and I went to Michael's parents house (kinda backwards I know... Michael's parents went to go listen to Kamron and Shanna's talk at church that morning and then they went to their ward at 1:00). We had a wonderful Turkey, Potato's (Krista, Michael's sister made which were delicious), Yam's that I made, fruit jello and Stuffing (I didn't eat but everyone else did).

 

Two great meals in one day. I was so stuffed, happy and tired!

 

I would like to thank both of my families for great food and a great time!

 

LOVE YOU!

Starter Grocery List

Today I went through some of the gluten-free cookbooks I bought at Barnes and Noble and made a grocery list from the ingredients that are used the most.

Here is my list...

• Dry Milk Powder
• Yeast
• Dough Enhancer
• White Rice Flour
• Tapioca Flour
• Xanthan Gum
• Unflavored Gelatin
• Egg Replacer (if you don’t eat eggs)
• Brown Rice Flour
• Potato Starch
• Corn Starch
• Baking Powder
• Baking Soda
• Almond Meal/Flour (EXPENSIVE but worth it)
• Buttermilk Powder
• Sorghum Flour
• Gar Fava Flour
• Guar Gum
• Confectioners Sugar (Powdered Sugar right?)
• Sweet Rice Flour (you can find this for about 99 cents at an Asian food market)

I found I also needed the following to make life easier...

• Tamari Soy Sauce (they have a gluten-free one with a silver label and worth it)
• Tomato Paste
• Crushed Garlic
• Jovial gluten-free Pasta
• Brown rice
• Jasmine Rice
• Bob's Red Mill Gluten Free Oats
• Gluten-Free Chicken Broth (they sell a brand at Costco by Pacific Natural Foods)
• Roasted Garlic Rice Vinegar (great to cook with. Stir fry fresh vegetables)
• Braggs Liquid Amminos
• Gluten-Free Teriyaki Sauce (Here’s another by Tamari)
• Pamela's Pancake Mix
• Betty Crocker Gluten Free Mix (AMAZING)
• Canyon Bakehouse bread
• Time to go to La Farfalla Cafe every Friday night to have a fantastic cooked gluten free meal and dessert (this is my hang out peeps!)

Now where do I put all this good stuff and how do I store it so that it doesn't get mixed with the non gluten-free goodies? Maybe I will find a Tupperware consultant!

I'm Tired!

So, now that I am not eating Gluten I don't feel full after my meals and I am extremely tired. Anyone else feel the same way? I really want to take a nap in the middle of my day. Should I or am I supposed to take a multivitamin? I feel like I was told, "you have Celiac Disease go and do what you need to do to make your life Gluten-Free." Anyone know if there's some kind of training? How am I supposed to make sure I have the right combinations of food. I know I am not getting enough fiber. Going from a high fiber diet to, it feels, next to no fiber doesn't make me comfortable.

 

Maybe I am tired today because I ate a delicious gluten-free Apple Cake from Jimbo's. Maybe all this worrying about being gluten-free is making me tired.

 

On another note, I haven't bought anything for the girls for Easter. I really don't want to either. My poor kids. Well, its not like they know its Easter anyways. They might know tomorrow when everyone comes over. AHHHHHHHHHHHH... Can you people sense my frustration?

 

As my friend at work said to me yesterday... Gluten Tag or is it Non Gluten Tag. Tee Hee!

Anti-Glutite (no stealing this phrase)

This is a new term my husband has coined for me being gluten-free. He says that because I am anti gluten I am an Anti-Glutite. Us Anti-Glutites must come and be one together! Anyone with me? This term is under copyright as of 3/21/2008. Be sure to watch or www.anti-glutite.com (right now its just a redirect)

PF Changs / The Kids Get Tested

Today I met up with 2 of my co-workers, Janet Tait and Karen Fine, in UTC at PF Changs. We went to go dine gluten-free. This was my first gluten-free dining experience. Although I REALLY wanted the Mongolian Beef I ordered from the "Right" menu =o(.

 

Thank you Karen and Janet for an awesome time at PF Changs. We need to do this again!

 

After PF Changs I met my husband at Scripps in Carmel Valley to have my girls tested for the wheat intolerance and for HLA DQ2/DQ8. HLA DQ2 and/or DQ8 are absolutely necessary to develop Celiac Disease. The presence of DQ2 or DQ8 does not imply that the person will develop Celiac Disease, rather, that they have a genetic compatibility with Celiac Disease. Conversely, the absence of DQ2/DQ8 almost certainly rules out Celiac Disease. 

 

I am testing the girls to make sure that when they may show symptoms we can have it checked out right away and for piece of mind =0)

 

Pray for my girls please that the don't have the genetic code for Celiac Disease.

Gluten Aliases

Gluten is a protein substance contained in wheat and many other grains. It is what makes dough elastic, which allows dough that contains yeast to rise. Gluten gives the cohesiveness to many products that we use daily. Unfortunately, many of us cannot tolerate the gluten as it can cause inflammation of our bowel walls as well as becoming a morphine-like substance in our children with autism and related disorders. But, when removed from our diets, our systems can return to normal, no longer poisoned by the gluten.

Foods to Avoid...

• Wheat (Bulgur, durum, einkorn, farina, graham, kamut, semolina, and spelt are all forms of wheat)
• Barley
• Oats
• Spelt
• Rye
• Triticale
• Kamut
• Malt
• Semolina
• Teff
• Far
• Farro
• Mir
• Couscous
• Rue (used in soups to thicken and contains wheat)
• Quinoa (This grain is considered to be gluten-free but may not be tolerated by some)
• Millet (This grain has one of the lowest amounts of gluten and may be "safe" for many)
• Buckwheat (Buckwheat is often cross-contaminated by other gluten-containing grains. Also, dark Buckwheat flour is ground Buckwheat with extra hulls added and is the most allergenic form. Standard Buckwheat flour is ground buckwheat with the hull but without additional hulls added. Light Buckwheat flour is considered to be the most tolerable as the hull has been removed and the inside is ground. White Buckwheat is ground with the hull and is lighter in color. The exterior is light brown, not dark like the more commercially available Buckwheat)
• Amaranth (This grain is considered to be gluten-free but may not be tolerated by some)

Gluten Containing Additives...

• Cereals and Cereal Grains
• Caramel Coloring
• Colorings
• Emulsifiers (palm oil, rapeseed oil, soy bean oil, sunflower oil or lard/tallow... which one contains gluten??? not sure this is correct)
• Flavorings
• Malt
• Hydrolyzed Plant Protein (HPP) this can be made from corn, peanuts, soy, rice, casein or wheat.
• Hydrolyzed Vegetable Protein (HVP) this can be made from corn, peanuts, soy, rice, casein or wheat.
• Preservatives
• Starches
• Modified Food Starch
• Vegetable Gum
• Malt Vinegar (Distilled Vinegar is safe because its made from corn.)

Here is a listing of some food items that surprisingly contain gluten...

• Ketchup (The vinegar in ketchup may contain gluten)
• Canned Tuna Fish
• Soy Sauce (Try Tamari Gluten-Free Soy)
• Maple Syrup (unless labeled 100% pure)
• Sauce Mixes
• Corn Starch (flour is added as an anti-caking ingredient. Purchase ARGO or KINGSFORD's Corn Starch. They can be purchased anywhere.)
• Rice Syrup (unless labeled gluten-free)
• Imitation Crab (Love my California roll)
• Spices (flour is often added as an anti-caking ingredient)
• Medicines
• Healthcare Products such as shampoo, conditioner, and soap may contain gluten. (Here are the Gluten-Free Nazi's at work! Are you going to ingest these things? a Gluten molicule is much larger than your pores and can not be absorbed through your skin. If your gluten allergy is not Celiac related then avoid it)

Call the manufacturer or do not purchase food if you aren't sure the product is gluten-free. Be suspicious of food additives labeled as "natural flavorings", or "spices", or if the word "extractives of" is part of the ingredient listing. If the ingredient does not state what it is, be suspicious! For example, the FDA does not require some food additives to be listed such as monosodium glutamate (MSG) and hydrolyzed vegetable protein (HVP) to be specified in some cases - both additives often contain gluten. Food manufacturers are not required to list all ingredients on products for various reasons. Sometimes they can get away from listing ingredients just because the packaging is small, or if they receive the food additive from an outside supplier. If in doubt, don't purchase the product.

The information in the post was found at http://www.dietarysupport.com/glutenaliases.html

Another list of "Forbidden foods" can be found by clicking here.