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VickiLynn

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About VickiLynn

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    http://www.vickisglutenfreeforlife.com

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    Female
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    Pennsylvania
  1. Here is a chewy granola bar recipe you may like. These are homemade but easy and really good: 1 cup brown sugar(lightly packed) 2/3 cup peanut butter 1/2 cup light corn syrup 1/2 cup butter or margarine, melted 2 teaspoons vanilla 3 cups oatmeal 1/2 cup coconut (optional) 1/2 cup sunflower seeds 1/2 cup raisins 2 tablespoons sesame seeds 1 cup chocolate chips(optional) Add any dried fruit you like or chopped nuts Heat oven to 350 degrees. Grease a 9x13 pan. In large bowl combine sugar, peanut butter, corn syrup, margarine & vanilla, mixing well. Add all remaining ingredients. Press evenly in pan. Bake for 15 to 20 minutes or until light golden brown. Allow to cool for 1 hour. I bake these,let them cool, then cut into bars and wrap individually. They keep well & taste great. Hope this helps!
  2. My quick supper tonight was diced onions, carrot & celery sauteed in olive oil. I added ground turkey & cooked thoroughly. Next added broth (chicken or vegetable). Swanson is gluten-free, along with a can of tomatoes (in any form you like). While that is simmering I boiled some potatoes for mashed potatoes. When potatoes were done I thickened the turkey mixture with gluten-free cornstarch. Serve the turkey gravy with veggies over the potatoes. This took around 30 mins and is really good. Get Bette Hagman's cookbooks, she has many recipes that are egg free, yeast free, dairy free, or any combination.
  3. Check out my blog on living a gluten free lifestyle at http://www.vickisglutenfreeforlife.com

  4. The only time I've ever had tinnitus was when my doctor overprescribed a prescription medication. The ringing was unbearable and only stopped after eliminating the meds after several days. It doesn't seem likely that foods would cause the unusual reaction but throughout my 15 years of being gluten free I have had many weird and unusual symptoms that my doctor tells me he has never seen in other patients. Best to have this checked by a professional.
  5. If you know you feel better on a gluten free diet, with or without an official diagnosis and your doctor doesn't acknowledge that fact, then you need a new doctor. This disease is finally getting "out there" and more and more people are realizing that they truly are what they eat, which means that some people may not choose to get a diagnosis or cannot afford to. The bottom line is to eliminate what is causing the problem. My father's doctor did not believe him when he told her he felt he had Celiac and she felt no need to test him. I had been diagnosed 10 years prior to that. I helped him learn to eat to get well and it changed the last 5 years of his life.
  6. I agree. Avoiding cross contamination is really important. I cook with different utensils. Wash my hands constantly when cooking for my husband. If I am baking for the rest of my family I cover my mouth & nose to not breath in the flours that I am using.
  7. It absolutely does get better! Do not give up or give in. After your body is completely healed and you are feeling like a different person you won't want to go back to all the foods that made you sick. I've been gluten free for 15 years. It took 6 years to figure it out. My diagnosis was what saved me from malnutrition. My brother was just diagnosed after only 4 weeks of symptoms. It is so much easier living gluten free in today's world, although not easy for the beginner. Try to keep a positive attitude and you will see that as each day goes by you get healthier and feel so much better. Hang in there!
  8. I've used each of these mixes as well. They are great for a quick and easy dessert fix! I try to keep at least one mix in the cupboard at all times.
  9. My suggestion would be to use egg whites instead of whole egg. The whites usually make any recipe have a spongy texture. Have them at room temperature for maximum spongieness (not sure if that's a word). http://www.vickisglutenfreeforlife.com
  10. I remember missing it so bad I could hardly stand it. But...don't give in. This will take time. After 15 years I don't miss it at all. For me, most gluten-free bread mixes are good and I like anything made by Kinnikinnick. In a pinch I make muffins. See my recipe at vicksglutenfreeforlife. These are easy and quick and taste really good. Good luck and hang in there. After a few weeks you will feel like a different person.
  11. Thanks for checking out my blog. I'm really hoping it will help people dealing with Celiac Disease and being gluten free. The flour that I have come to prefer is Bob's Red Mill All Purpose Baking Flour, Gluten Free of course. You can buy it in several different size bags or by the case from their website. I can also find it in several larger grocery stores. There are many gluten-free flours on the market but I found this a few years ago and really like it. I use the muffin recipe (plain) I put in my blog as a substitute for dinner rolls, because they are so easy. There are several really good pizza crust recipes in Bette Hagman's cookbooks, The Gluten Free Gourmet. I've tried them all! All you need is practice, I know you'll get really good at this gluten-free thing.
  12. I have been gluten free for 15 years and have so many stories like that. There could be many reasons. Gluten free flours are so drastically different from what you are used to and I find the mixes to be expensive and not always so good. Check out my blog (link in profile). I posted a really good muffin recipe that comes from my favorite cookbook The Gluten Free Gourmet, Revised Edition, by Bette Hagman. This is a must for the newly diagnosed. It really is a good book. I put some pictures on the blog showing what each step looks like. These muffins are really versatile. You can add just about anything you like to them. My favorite is chocolate chips and walnuts. They hold up really well but don't keep long so just make 1 batch at a time. If you're like me you will eat the whole batch in a day. I know these will work for you! Please try them & good luck!
  13. My husband comes from a family of wonderful italian cooks so he is used to homemade sause and every kind of pasta you can think of. He does not like gluten-free pasta. My children, both grown, love it. They are used to my gluten-free cooking and love all things gluten free. My favorite brand is bionaturae. http://www.vickisglutenfreeforlife.com
  14. My diagnosis was 100% positive for Celiac Disease with a blood test 15 years ago. At the time I had lost so much weight I looked emaciated. My hair was falling out and I had many other symptoms. I felt a "little" better after 2 weeks on a gluten-free diet, as much as I could figure out about it 15 years ago. It took 6 months before I felt like I might be able to be a healthy person again. You have to remember that if gluten is truly toxic to your system then your entire system is out of whack. It needs time to heal. Patience is so hard but necessary. One thing that really helps me is mega doses of Calcium. I would swear by it. Also, doctors just don't know enough about this disease. Sad fact, but true. I started blogging about my experience hoping to help others. You can check it out at http://www.vickisglutenfreeforlife.com
  15. I agree, more water, drop of oil in the water and lots of stirring. Rinsing the pasta is important as well.