DS *may* have reacted to the PF Changs, too. It's a bit harder to tell with him. Usually he'll be a bit impulsive and possibly more emotional after gluten, but that's about all we can tell for sure unless he's had a prolonged exposure and then his reflux kicks up and his balance starts to go again (discovered that last summer with the great taurine problem from Source Naturals).

I forgot Al was leaving for Disney (if you see this, Al--you'd better have a good time and bring back pictures!).

We don't react to canola, so I don't think that would be an issue for us.

I think I'll go call them before it gets to be lunch rush time.

Rachel

OK, according the person who answered the phone (who said she checked with the chef) they do not use a dedicated wok (at least at the one here in Eugene).

Rachel

Well, we don't have a PF Changs, so that lets that idea out, dedicated wok or not! Thanks, Kim, for the fried rice recipe. Now, does anyone have a good recipe for egg rolls?

Sorry Lois, I was rushing through here and forgot about the rolls.

We do spring rolls here with bean sprouts, celery, cabbage and carrots. Cut is all finely (not the sprouts of course) and then wrap in rice paper.

They can be baked or deep fried (for egg rolls you can add a bit of egg... but the biggest difference that people seem to look for is the different wrapper - ask at asian food stores for the wrapping papers and read ingredients very carefully... and call companies). Obviously deep fried is what people are more often looking for when their diet is in transition. Deep fry them until they are golden. Bake them until they are golden.

You can season them if you want but generally they are fine without because people have sauces to dip them in.


However, I feel the need to warn, again, that deep fried foods are very hard on a healed gut... and so one must take this type of food even more seriously if they are still in the process of healing their gut.
Most soy sauce has gluten in it. An easy substitute is balsamic vinegar which does taste different at first but seems to do the trick for a fair number of people. I quite enjoy it, myself... and no prep work.

Thanks, Kim. Any way to make the rice wrapping papers? We have no Asian food stores anywhere near our small country town. Or is there anything else that could be substituted?

Hi lois, I have a recipe for sweet and sour. Chicken or pork.

3/4 Cup sugar
1 cup of hot water
2 Tbsp corn starch
1/2 cup vinager
1 tsp.soy sauce
2-3 drops of red food color

Mix the sugar, hot water, corn starch and cook until thickened. Remove from heat. Add vinager, soy sauce and food coloring. Put on chicken or what ever your favorite sweet and sour dish you love.

My cousin made this for me last week and it was just like restraunt style.
Loved it.
Also you can get soy sauce at Wal-Mart thats glutten free, its VP brand. And most health food stores carry glutten free soy sauce.
And I just wanted to mention that the secret to fried rice is that the rice has to be made a day before you fry it. It seems to hold its shape better and doesn't turn into a glob of mushy stuff.
I did find a pasta / chow mein recipe on the Celiac.com site I haven't used it yet so can't comment on it.
Hope this helps get that craving, Patricia
Came back to add this on, look in the frozen food section for rice papers. There sold in most large chain grocery stores.

http://en.wikipedia.org/wiki/Rice_paper

http://www.preetamrai.com/weblog/arc...er-in-vietnam/

cool photos

http://www.cuchi.netfirms.com/

More cool photos from another company. I like the lab results that they posted too!

Note: They're still working on the V. recipes at this site too.

Though I can't tell if they carry them, here's a store I found online that you can mailorder from (these would be perfect for mailing because they're very light and won't go bad):

http://shop.safeway.com/superstore/sixframeset.asp

Note to newbies: Most soy sauce has gluten in it.

Sorry to mislead anyone. Wal-Mart brand is VH, it doesn't list gluten on the list of ingridents so I couldn't say for sure that its gluten free. I have seen soya sauce in health food stores that specifically say "GLUTEN FREE".
Honest.

I think your post was perfect... Actually... I thought it was very good and thorough and gave great directions and was all inclusive by listing the brand of soy sauce AND where to get it!

I just wanted to make extra note for newbies who can be trying to speed read through ALL the information they're trying to absorb.

Sorry about that... I didn't mean to imply that your post wasn't fine exactly as it was... I'm just feeling too rushed these days... apologies!!!