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About finlayson

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  1. Do you think that is what the beer will be adding to the recipe, sugar and acidity? I might try water first as I dont drink any sodas, but if the waffles don't work out well I will try your suggestion. Thanks for your idea.
  2. Thanks, Kareng. I think that is what I will do.
  3. Hi Everyone, I have a recipe for chocolate waffles and the last ingredient is 1/2 cup of gluten free beer. I neither have this nor like the taste but can't think of any substitutions. The recipe has coconut milk as the main liquid ingredient. I was wondering if plain water would do the trick. Any thoughts would be appreciated.
  4. I just checked the ingredients on my marmite jar (my husband still uses it but I have stopped). The label says "Contains: Barley, may contain wheat". I bought this jar in Canada. So a definite no.
  5. This may have been covered before and I have missed it, but I just reached for my new jar of Marmite (I'm in Canada) to make gravy. I double checked the ingredients (need to do that every time!) and found the words "Contains barley. May contain wheat". This is new here. Anyone know of a good substitution?
  6. I just wanted to share that I bought a bag of Lays Chips (Sour Cream and onion, and also their Classic ones). After the ingredient list on the back of the packaging it now says Gluten Free. Many of their flavors now carry this statement. I live in Canada, so I don't know if it is the same the the US. Made me very happy, because camping season is upon us and I can indulge around the campfire with a giant bag of chips (I have a few years of catching up to do)!
  7. I'm making cookies with sorghum and amaranth (and tapioca and potato starch). I'll let you know how they turn out. What I am taking from the replies is that amaranth can be used in everyday baking, but not as a total replacement for rice flour. It must be blended with other flours. I'm really looking for a nutritious all-purpose mix (trying to get away from just using rice flour as the main flour) and amaranth seemed to fit the bill (but maybe not). Almond flour is out because of allergies. Thanks to everyone who replied.
  8. Thanks, Deb445. I like the look of your blend. Would it work for cookies and muffins, or just bread?
  9. I want to try to move away from brown rice flour as the base for my flour mix. I am currently using the standard combination of 2 parts rice flour, 2/3 parts potato starch and 1/3 part tapioca flour. Does anyone know if I can replace all the the rice flour with amaranth flour? I could combine the amaranth with sorghum or millet if necessary. Any thoughts would be appreciated. I'm looking to get more nutrition in my diet. Thanks.
  10. I just checked the ingredient list for Neutrogena's Oil-Free Moisturiser for Sensitive Skin. Can anyone tell me what the gluten-containing ingredient is? I've been using this product because it looked OK. (I'm a silent celiac so don't show obvious symptoms). Water, Glycerin, Ethylhexyl Palmitate, Dimethicone, Petrolatum, Cyclomethicone, Soybean (Glycine Soja) Sterols, Isopropyl Isostearate, Cetyl Alcohol, PEG, 10 Soy Sterol, Glyceryl Stearate, PEG-100 Stearate, C12-15 Alkyl Benzoate, Carbomer, Tetrasodium EDTA, Sodium Hydroxide, Diazolidinyl Urea, Ethylparaben, Methylparaben, Propylparaben. PLEASE, PLEASE, PLEASE, why can't companies use plain english for allergens!
  11. I'm one of those celiacs who does not show any symptoms to being glutened. Personally I would rather have a reaction just so I know and can trace it back to a particular food or event. I feel I have to be extra careful (hence my choice not to eat in restaurants). I'm sure all of you people out there who have violent reactions may be envious of me not showing any reaction, but it can be extremely difficult at times to simply not know.
  12. No, she is no longer my doctor. I would agree with you, Irish Heart, that even a trace amount of gluten would trigger the immune reaction. I can't think why it would not. I choose not to eat in restaurants for this reason, even though that can be an emotionally charged decision at times which family.
  13. Thanks for your reply pricklypear. That makes a lot of sense and it had not occurred to me.
  14. Ah yes, a magic pill would be very nice. When I was first diagnosed my family doctor actually told me that since I did not have noticable symptoms, I probably wouldn't need to follow the gluten free diet! Yeah for doctors.
  15. Happy New Year to all fellow celiacs. Wishing you all a healthy, safe year. I have a question about something that puzzles me on some of the threads. I have read quite a few times on people's posts that "it depends how sensitive you are" or "if you are not really sensitive" you could try a particular restaurant or product. I thought that it did not really matter how you reacted to gluten if you are a diagnosed celiac, the damage from ingesting gluten would be the same. I myself an a silent celiac, in as far as my symptoms are so subtle and slow to emerge that I can rarely tell which food or event caused them. So, my question again is, does it matter how sensitive you are to gluten ingestion in terms of health?