Thank you so much! I find that bagged organic carrots, celery and bananas seem to be fine. I sometimes wash root veggies like potatoes with soap and scrub them. Do you that is enough to remove the gluten? I don't have much fruit and vegetables in my diet because I seem to react so often. I have a lot of hope that my diet can be full of these things without worry. Also, how do I wash berries, I don't think I can scrub those? It's great that you grow some of your produce, I would love to do that but I wouldn't even know where to start. Sorry for all of the questions. I am not new to celiac, but I am very new to super sensitivity.
How do you guys wash things with coatings (apples), and things like broccoli? Also, do you recommend buys veggies that are packaged bags like spinach and celery or the ones that are just in bunches open air when you are forced to buy from a supermarket, and what about organic vs. non-organic?
When I first started this topic I did not expect it to he such a controversial subject. I know for myself washng with just water doesn't seem to be enough, and it's really nice to see that some people have to deal with the same thing. I am sure people have different levels of sensitivity, but respect from everyonel is all any celiac wants. I can promiss anyone who questions super sensitives that we do not want to have to be so careful, but if you were still having symptoms after years on the diet like myself, then it is worthit to be careful. I appreciate any more tips, so I can try them and see if it helps.
I really like the mixture of 3 cups brown rice flour, 3 cups white rice flour, 2 cups potato starch, and 1 cup tapioca starch. Thts makes about 9 cups, and it works really well for breads, cakes, muffins etc.
Wow that's a lot of helpful information, thank you! I find being super sensitive is very overwhelming, especially trying to find all of these hidden things. What were the hardest things to find and eliminate for you? In fact, I was just glutened at the dentist last week, I can't even imagine what got me there because I am so careful and always ask questions. I'm a little new at this super sensitive thing, so any tips to keep from getting glutened are welcome.
The best gluten free bread I have made actually has the consistency of a very thick cake batter. Once you get used to this "new" way of baking you will be able to bake as much as you want. Just don't expect the raw consistency to be the same.
How do you clean/wash fruit and vegetables so they are safe for super sensitives? I get bad reactions from contaminated produce. How do you manage to eat diets rich in these things without getting contaminated.