This is really the coolest website on cakes and food items I think I can pick a lot of recipes from here but hopefully I can make them as good as you guys do. Keith - mother's day flowers
Hi Danette,It was great meeting you and sharing our passion for gluten free cooking. I will send you my poster power point if you e-mail me. I love your website. It's fun and informative.Wendywnielson@uwyo.edu
Hello and Greeting from an American Women Living in Sweden.
Why do I live in Sweden you may ask...well I married a really great Swede.
Just last week I was told am now a member of the Gluten Free World for the rest of my life.
Now living over here in sweden is not a bed of roses when it comes to food. Heck we dont even have
Shortening,Chocolate chips, and very seldom do I find vanilla extract. Our vanilla comes in a sugar form.
But don't worry, I stocked up on Vanilla exctra when I was there a few weeks ago. But I did not know
at that time I was Glutenintolernat.
I was watching MSN videos and searched for Gluten-Free stuff and your Peanut butter cookies found it's way
to my Pc. (yeppy) I really love the simplity of this recipe and can not wait to try it out.
So Please to have found you guys. I look forward to watching and cooking with you.
Ps. Could you Please put in writting for me..the thing you said about the Doctor saying something about
how the Gluten can ...I think it was bake it's self into the bake pans or kitchen tools that have been
used with gluten products. I just need better clearification so I can translate this over to swedish
people I would like to share this info. I found THAT VERY IMPORTANT to know!
Once again...I just found out I am Gi. So any help I can be given would help.
Ps. Please note I we do not have Brand names here so everything has to be back to basic here. I can however
buy Glueten Flour Mix Which I did manage to make my first Glutenfri Banana Nut Bread. (sponge concistancy).
I'm thrilled to hear that our website has been a help to you. We've talked about instructing people through gluten-free recipes ever since I moved in with my husband almost 10 years ago and I began learning about gluten intolerance. It just takes a lot of convincing to get me in front of a camera.
In any case, I'd like to clarify what you were asking about gluten baking into your pots and pans. It is my understanding (after a good long talk with a nutritionist) that certain materials can "absorb" gluten, and that absorbed gluten could be transferred into future recipes if the same pan is used. He explained to me that even after thorough washing, baking dishes (such as pots, pans, cookie sheets, etc.) this residual gluten can be left in the material and bake into the next thing that is prepared in that pan. This is really only a concern for someone who is terribly sensitive to gluten exposure, but my husband is one of those incredibly sensitive people, so our house is entirely gluten-free. We bought all of our cooking and baking accessories new (which can be quite a cost at first, but well worth it.) Obviously, more porous materials, like ceramic or wood, are the largest concern.
This is something to keep in mind for a gluten intolerant individual who likes to dine out. Restaurants will always be a concern, because we can't really see what goes on in the kitchen. Besides cross contamination being an obvious concern in a place that prepares fresh-baked bread, we also have to worry that our potatoes will be boiled in a pot that has been previously used for pasta, or that our burgers are grilled on the same surface on which bread is also toasted.
I'm so sorry to hear that ingredients are not as easy to come by in Sweden, but sometimes going "back to basics" as you said can be an advantage. You have to remember that here in America there are a lot of "hidden" gluten ingredients, meaning that there are a lot of processed foods or ingredients that have components such as "food starch" or "artificial flavorings" that can contain gluten, but that most people would overlook and consider to be safe. I'm sure the same rules will apply in Sweden - read the labels on absolutely everything that you buy, and use the most basic ingredients whenever possible.
As soon as we have time, I will be working on another episode featuring grilled foods. Most barbecue and teriyaki sauces contain gluten, but I have some fantastic recipes for homemade, gluten free marinades and sauces that I'd like to share. Besides, it's starting to warm up a little here in Wyoming, and I'm really itching to start using my grill again!
I hope that I've helped a little, and I'd like to thank you again for your feedback! It's fantastic to know that the information we're providing is helping someone to live gluten-free a little happier!
Hopefully we will see more videos from you guys, and not just cooking, though food makes the world go round(right after that giant molten spinning ball in the center of the planet and the sun)
hello friends..hope you doing well. bsci exam questions.. :) i ma a new member here and this is an excellent palce for all of us to discuss ccna 640-801 exam various thing i love your replys.good cissp questions and answers job.. ;)
This is really the coolest
Keith Russel — Fri, 02/19/2010 - 03:36This is really the coolest website on cakes and food items I think I can pick a lot of recipes from here but hopefully I can make them as good as you guys do. Keith - mother's day flowers
This is a cool forum. I'm
reginag — Wed, 11/25/2009 - 10:58This is a cool forum. I'm looking forward to learn some healthful tips on recipes and other kitchen stuffs.hollywood restaurant
Hi Danette,It was great
windywyoming — Mon, 04/28/2008 - 10:01Hi Danette,It was great meeting you and sharing our passion for gluten free cooking. I will send you my poster power point if you e-mail me. I love your website. It's fun and informative.Wendywnielson@uwyo.edu
BLT
como_la_flor14 — Wed, 04/02/2008 - 23:00Great BLT show, like how Colt helped make the sandwitch, said mas alot, and how fast Danette cut the tomatos.
Greeting from Sweden
SwedyBird — Wed, 03/26/2008 - 08:32Hello and Greeting from an American Women Living in Sweden.
Why do I live in Sweden you may ask...well I married a really great Swede.
Just last week I was told am now a member of the Gluten Free World for the rest of my life.
Now living over here in sweden is not a bed of roses when it comes to food. Heck we dont even have
Shortening,Chocolate chips, and very seldom do I find vanilla extract. Our vanilla comes in a sugar form.
But don't worry, I stocked up on Vanilla exctra when I was there a few weeks ago. But I did not know
at that time I was Glutenintolernat.
I was watching MSN videos and searched for Gluten-Free stuff and your Peanut butter cookies found it's way
to my Pc. (yeppy) I really love the simplity of this recipe and can not wait to try it out.
So Please to have found you guys. I look forward to watching and cooking with you.
Ps. Could you Please put in writting for me..the thing you said about the Doctor saying something about
how the Gluten can ...I think it was bake it's self into the bake pans or kitchen tools that have been
used with gluten products. I just need better clearification so I can translate this over to swedish
people I would like to share this info. I found THAT VERY IMPORTANT to know!
Once again...I just found out I am Gi. So any help I can be given would help.
Ps. Please note I we do not have Brand names here so everything has to be back to basic here. I can however
buy Glueten Flour Mix Which I did manage to make my first Glutenfri Banana Nut Bread. (sponge concistancy).
Looking forward to more yummy stuff!
Thanks so much for the feedback!
danette — Sat, 03/29/2008 - 16:38I'm thrilled to hear that our website has been a help to you. We've talked about instructing people through gluten-free recipes ever since I moved in with my husband almost 10 years ago and I began learning about gluten intolerance. It just takes a lot of convincing to get me in front of a camera.
In any case, I'd like to clarify what you were asking about gluten baking into your pots and pans. It is my understanding (after a good long talk with a nutritionist) that certain materials can "absorb" gluten, and that absorbed gluten could be transferred into future recipes if the same pan is used. He explained to me that even after thorough washing, baking dishes (such as pots, pans, cookie sheets, etc.) this residual gluten can be left in the material and bake into the next thing that is prepared in that pan. This is really only a concern for someone who is terribly sensitive to gluten exposure, but my husband is one of those incredibly sensitive people, so our house is entirely gluten-free. We bought all of our cooking and baking accessories new (which can be quite a cost at first, but well worth it.) Obviously, more porous materials, like ceramic or wood, are the largest concern.
This is something to keep in mind for a gluten intolerant individual who likes to dine out. Restaurants will always be a concern, because we can't really see what goes on in the kitchen. Besides cross contamination being an obvious concern in a place that prepares fresh-baked bread, we also have to worry that our potatoes will be boiled in a pot that has been previously used for pasta, or that our burgers are grilled on the same surface on which bread is also toasted.
I'm so sorry to hear that ingredients are not as easy to come by in Sweden, but sometimes going "back to basics" as you said can be an advantage. You have to remember that here in America there are a lot of "hidden" gluten ingredients, meaning that there are a lot of processed foods or ingredients that have components such as "food starch" or "artificial flavorings" that can contain gluten, but that most people would overlook and consider to be safe. I'm sure the same rules will apply in Sweden - read the labels on absolutely everything that you buy, and use the most basic ingredients whenever possible.
As soon as we have time, I will be working on another episode featuring grilled foods. Most barbecue and teriyaki sauces contain gluten, but I have some fantastic recipes for homemade, gluten free marinades and sauces that I'd like to share. Besides, it's starting to warm up a little here in Wyoming, and I'm really itching to start using my grill again!
I hope that I've helped a little, and I'd like to thank you again for your feedback! It's fantastic to know that the information we're providing is helping someone to live gluten-free a little happier!
~Danette~
Nice to see this place back
bobtentpeg — Wed, 04/02/2008 - 16:46Nice to see this place back up.
Hopefully we will see more videos from you guys, and not just cooking, though food makes the world go round(right after that giant molten spinning ball in the center of the planet and the sun)
like it
alex33303 — Wed, 01/27/2010 - 22:42hello friends..hope you doing well. bsci exam questions.. :) i ma a new member here and this is an excellent palce for all of us to discuss ccna 640-801 exam various thing i love your replys.good cissp questions and answers job.. ;)