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Karen Broussard
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Maxine, I apologize for not making that more clear in the list of ingredients. I have now gone into the ingredient listing within the post to clarify that the graham cracker crumbs should be gluten free. If you had read the post in its entirety, you would have seen that the entire second paragraph is devoted to explaining that it is easy to substitute gluten free graham cracker crumbs in the recipe -- and that there are many different brands of good gluten free ones. I mentioned the brand that I used -- and the box is pictured in the photo at the top of the post, with "Gluten Free" clearly marked on the box. If you try this recipe, please also note what I said about butterscotch chips. The brand I recommended is gluten free, but some other brands are not.
Oh yes...lemon blueberry sounds wonderful. I guess I could just put a bit of lemon zest in the batter and then add the blueberries. Yum!
I completely share your frustration. Thanks so much for weighing in.
Yes, it's unfortunate, as I'm not sure they care. It's nice to be able to send them an email through their Contact Us page, but as I said in my post, it often seems like companies don't put much thought into their responses...but rather, have a low-level customer service rep firing off automated responses just to be done with the problem. I'm going to see if I can get in touch with someone higher up to get more information.
I'm going to try and get ahold of someone at Corporate who might be able to give me a better idea WHY these sandwiches were pulled -- and what, if any, plans they have to serve the large GF population going forward.
Jan, you can find out all the details, including a day-by-day itinerary AND the cost and what is included (just about everything except for plane ticket, trip insurance, and personal purchases) on the Puglia page of Janice's website ( ) and the Umbria page ( ).
Becky, have you submitted a review yet? That's the way you qualify for the entering the drawing. Just submit a review to our Submit Review page ( ).
Oh -- that's awful. Be sure to submit a review (or two) of your favorite places to dine by going to Submit Review on our website ( ) and following the prompts from there. That's how you get entered into the giveaway (one entry for each review submitted). Thanks!
Yes, Lizna. You may enter the random drawing for the giveaway. Simply submit a review of one (or more) of your favorite places to dine gluten free by going to this page of our website ( ) and following the prompts from there. You get one entry for each review you submit. We would love to have some reviews from South Africa (restaurants, bakeries, markets, hotels, resorts, etc.) Please let me know if you have any questions.
Deanna, thanks for your comment. In order to qualify for the giveaway, your review needs to be submitted to our website, not this Comments section. Please go to Submit Review on our website ( ) and follow the prompts from there. Thank you!
Ditto! I have tried so many other mixes and from-scratch recipes using all sorts of flours, and I have yet to find one that compares. It is so moist and delicious. Non GF folks never would guess it's gluten free. AND I like the fact that it has fewer ingredients and additives than Betty Crocker's regular (non GF) cakes mixes. I feel like I'm getting a quality product with their GF Mixes. The cakes, cookies, and brownie mixes are all fantastic.
Yes, I believe that shouldn't be a problem. The woman who organized the tour I went on back in October (to Umbria) was gluten free and dairy free. But I would recommend emailed Marcello and Raffaella on the contact us page of their website to inquire. Take a look at all their tours so you can find the one(s) you're most interested in. Then you can ask them specifically about those. I wouldn't think it would be a problem. It would just take some advance planning with restauranteurs, but they do that anyway.
Yes, we have many places in Ireland reviewed on our site (mostly restaurants, but some inns as well) Go to the Ireland page on our website ( ). You'll see Reviews 1-5 of 38 reviews. Just scroll through the pages, or click "View All" to see more.
Daniel, yes, they are very careful about cross contamination. Regarding hing, they only use it in 3-4 dishes, and they do not add wheat to it. Hope that helps. If you have specific questions, I'd suggest you also give the restaurant a call during the day sometime -- or even send them an email. They are very helpful.
Kathy, thanks for your comment. You can download the book through Amazon and read it on any computer, tablet, or phone. You just first need to download the FREE Kindle app. See my comment to David above. Let me know if you have any other questions.
David, you actually don't need a Kindle. You can just download the free Kindle app and read the book on your computer or a tablet (you can read on a phone, too, but I find that to be a bit cumbersome!). The book is not currently available in a printed format, in part because of the interactive nature of the book, with helpful links included. Those would be lost in a printed version. Simply Google "Download the Kindle app to my computer" for easy instructions on how to do it. The Kindle app is free. The book itself is $9.99, and I think you'll find it's worth ordering. You can read the book chapter by chapter on your computer at your leisure -- and benefit from clicking through to the various links, reviews, and maps. Let me know if you have any questions! Thanks for your comment...and I know you'll love Italy!
Jessica, thanks for your comment. I'm not sure about that seems a bit high! I would say there are at least DOZENS of GF-friendly (and well trained, often by the Italian Celiac Association) restaurants in each large city we visited (Rome, Florence, Venice). However, they aren't necessarily 100% gluten free. We only ran across a few of those. However, restaurants that have a gluten free menu are very knowledgeable about how to provide a safe meal (and prevent cross contamination) for Celiacs. They take it very seriously. We felt very safe dining at these restaurants, and our son didn't get sick anywhere. There is such a good awareness about Celiac in Italy that even some restaurants that don't go out of their way to call out the gluten free options on their menu can probably prepare a safe gluten free meal. But I always feel most comfortable dining at places that are proud to promote their gluten free offerings (or Gluten Free Menu). It shows me that they welcome gluten free diners -- and have very likely gone through training. You don't feel like you have to start at square one with all the typical questions (although it never hurts!). Although most servers we encountered at restaurants spoke English, it's always nice to be choosing options that are already marked gluten free!
Laurel, you may be gluten sensitive. At this point, there is no diagnostic test for that. It is a diagnosis of elimination. Once Celiac and a wheat allergy are ruled out, if you go on a GF diet and feel better, you likely have gluten sensitivity. People with gluten sensitivity have many of the same symptoms of folks with Celiac, but the blood test for antibodies and an endoscopy both show up as negative for Celiac. I'd say if you feel better on a GF diet, by all means, stick with it. You can find more info about this in our Resource section on GlutenFreeTravelSite ( ). I hope this helps!
Glutenfreeglobetrotter: In terms of the new functionality on GFTS and filtering to get only the 100% GF spots, you CAN do that when you do a broad search by state/province/region/country on this page of our site: When you choose a location from any of the regional pull-down menus on that page, you'll be taken to the summary of reviews from that location. The default display setting is to display the most recent reviews first, but you can change the selection in the "Sort Display" box to Dedicated GF (or the highest rated reviews). You can't do this on the Search/Mapping page where you search by town or zip ( ), but it's pretty easy to scan down the list to see the dedicated GF spots.