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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About ArtGirl

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    Winter Forest - watercolor

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  • Gender Female
  • Interests Painting and drawing - watercolor, colored pencil, graphite and ink. Birdwatching. Flower Gardening.
  • Location Kansas
  1. I know this is too late for Saturday, but in case it helps someone else. I make a quick dip that's sort of like a ranch or onion dip. To some mayonnaise (about a fourth of a cup), I add a pinch of yeast flakes to give it a cheesy taste, onion powder, garlic powder, salt and pepper. I sometimes add dill weed. One could also add bacon bits (from fried bacon). If it's too thick, add a little water. If I have made some cashew cheese and have that on hand, I will add it (about half and half "cheese" and mayonnaise). Won't need the yeast flakes then. It all blends well with a fork or small whisk. This was a great travel dip - I had the mayonnaise jar in the cooler and the other ingredients in separtate small containers. Whenever I wanted a dip for my veggies, I quickly mixed up a small amount. At home it keeps for several days.
  2. I thank you for your quick replies. I have a sensitivity to casein, but can tolerate small amounts (such as occasional cheese once a month or so). I would think the tiny amount per serving would not cause a reaction for me. I wanted it mostly for a two-week trip out of the country and wanted to be able to eat cereal in the hotel room for breakfast. So probably this will be fine. My reaction to casein is itchy skin, and it takes several days of ingesting casein to develop, so it would be an okay risk. Lisa, your experience with the chao thai product is just what I wanted. If you can tolerate it, most likely I can. And it's good to have confirmation about it being gluten safe. That's the most important thing for me. Thanks again
  3. I'm looking for powdered coconut milk as a substitute for regular powdered milk, both in recipes and to reconstitute to pour over cereal (for travel). Vance is out as I'm allergic to potato (darn!) I've looked a bit on an internet search but the ones I've seen there has some kind of milk product added, casein or even powdered cow's milk. I haven't yet looked in an Asian market. Has anyone discovered a source for powdered coconut milk without casein or potato? Thanks for your help.
  4. Rice Guy - the sorghum grains are definitely larger than millet, round and flat. Uncooked, about the diameter of a large bell pepper seed, but fat. Cooked, about the size of an uncooked split pea. Hominy is from whole corn kernals that are soaked somehow that causes them to swell. Then they are cooked. They are large - about the size of a cooked garbonzo bean. I have not liked millet flour - seems bitter in baked goods. I know you use it a lot. Maybe it's an acquired taste. Have never tried the cooked seed. Same with amaranth. Never heard of Job's Tears/Chinese pearl barley. I'll look for it at the Asian market. Haven't tried Teff yet. Been happy with what I've been using and guess I didn't feel the need to try yet another flour grain. Does it have a strong flavor? As flour, or as whole grain cereal?
  5. I am allergic to corn and potatoes and am always looking for something else as a side dish other than rice. While browsing the aisles in an Asian market I came across a bag of dried sorghum grain. Asked about it and was told it is used in soups. I also found on the internet that it can be eaten as a side dish with butter and seasonings. And, one is supposed to be able to pop it like popcorn (haven't tried that, yet). You cook it in water like rice (some say to soak it first - I have soaked it for an hour, but other times not soaked it at all - couldn't tell any difference). The texture is soft yet a bit firm, just like rice or barley. It has little flavor of its own, so takes on the flavor of whatever it is eaten with. Cooked in soup stock it makes a very nice subsitute for barley. It contains some protein so is a nice addition to a hearty soup. When it's fully cooked it's maybe a little larger than barley. I've eaten it just alone with butter, salt and pepper and some onion powder and it was so much like eating hominy I was in heaven (that's one corn product I really miss). I was hesitant to try it at first (you know, new food and all), but it is now one of my staples. I heartily recommend this grain for anyone, but especially for those of us with other food allergies who are so limited.
  6. Oh my. Was that from gluten???? Now that I think about it, I haven't bitten my tongue or inside cheek in probably a year or more. And I was always doing that before. Gluten can cause the weirdest things to happen.
  7. This recipe makes a flat bread that is semi-moist. It holds together fairly well, but will crumble if handled without care. The texture is more like a biscuit than bread. Because of the coconut flour, it is a little dry in the palette. The flavor is quite good and not overwhelmingly coconut. It can be as sweet as you want to make it. I like it less sweet so it's more bread-like - especially if I'm going to make crackers (see instructions below recipe). It is quite versitle. Eat it like a pancake for breakfast. Make an open-faced sandwich with the filling on top. I have added vanilla and more sweetening to make a "cake" FLAT BREAT AND/OR CRACKERS using Cashew and Coconut flours Egg-free/ Dairy Free Makes a bread about 6"x8" and 3/4" thick. mix dry ingredients well 1-1/4 cup finely ground cashews (I make mine in the food processor) 3/4 cup coconut flour 1/2 tsp. baking soda dash salt whisk together all wet ingredients 2 T coconut oil, melted 1/2 c honey (reduce for less sweet) [or 1/4 c with added sweetner - I use 2 scoops stevia] 1 egg substitute, melted (*recipe below) 1/4 cup coconut yogurt (or other non-dairy yogurt) 2 T liquid (water, coconut milk, juice, etc.) (have ready 2+ more T liquid to add if needed) Preheat oven to 325F Put parchment paper on a cookie sheet. Add wet ingredients to dry and stire in well with a spatula, adding more liquid as needed. Dough should be just moist enough to hold together but not very sticky. Spoon dough onto parchment on cookie sheet and gently flatten out to approx. 1/2 inch thickness. Work quickly so as not to interfere with baking soda levening. I make mine a rectangle because this shape works better for making crackers, but it can be made into a circle, too. Bake at 325F for 35-40 minutes, or until firm when touched in the center and golden color. The bread does not rise much. Cool slightly. Lift to a wire rack using the parchment paper and slip it carefully off the paper onto the rack. When completely cool, store in an air-tight container. Will keep room temp for a couple days. * gelatin egg substitute:Add 1 cup boiling water to one envelope (1 T) gelatin. Mix well and put in frige. 3T of this mixture = 1 egg (melt before adding to recipe) CRACKERS Wait until the next day so bread has had a chance to dry out a bit. Cut into thin slices (mine are about 1/4" thick or less) and place slices on ungreased cookie sheet. I cut 2" strips from a rectangular shaped bread and then cut the slices across the strips with a bread knife, slowly, so as not to make the bread crumble. Dehydrate in a 150-170F oven to dry - takes between 5-8 hours, depending on oven temp and moisture content of bread. (The instructios I was given said 150F but my oven only goes down to 170F and it works fine - probably goes faster - and doesn't burn). These crackers have a great texture but are a bit dry because of the coconut flour. But they satisfy the "crunchies" for me. I keep them on the counter in an air-tight container. They never last longer than a few days.
  8. It might be good to look at some recipes - here on the board in the baking forum, or gluten-free cookbooks (our library has several) and see what looks good to you and what flours they call for.
  9. Would be interesting to check. My body temp runs low all the time - in the dr. office it's usually 97.8 or a little more. Hardly ever 98.anything. When it's "normal" I'm running a low-grade temp. Is this a symptom??? I need to get them listed altogether I'm thinking. I should go back to the thyroid site and look at their lists. I had only looked at hypo, but will also look at hyper this time.
  10. I forgot to mention that I have hypoglycemia also. I thought "hyper" made your metabolism run fast. Mine is slow - gain weight easily and hard to lose it. Money is an issue right now with finding a specialist. And, ignorance of who they are and if they would be good. I spent over $600 with this last doctor only to find out that she wouldn't listen AT ALL and was trying to fit me into a cookie cutter type of treatment without asking me any questions. I did get the test results, but now you say the lab wasn't using the latest calculations. I'm thinking, will someone else want to rerun the tests? I can't affort that. I'm going to give this chiropractor a shot, see what he says and recommends - he might be good for overall nutrition counseling - he has a background in that. Dawn - thanks for the top doc recommendation. I may register with that forum and ask about doctors these people use in my area. Geesh - this is all so difficult and so costly when it doesn't go well. I have insurance, but without a referral from my primary doctor, they cover only about 10%.
  11. I went to a woman in our town who does this. Pretty much everything she said turned out not to be what was really wrong with me.
  12. Shay, thanks for taking the time to reply. Is there anyway I can compare these results with the more current range indications? I am not all that fatigued. I have problems sleeping sometimes, and often get very tired right after eating a big meal in the evening, fall asleep for an hour or so on the couch, then wake up and can't go back to sleep until the wee hours of the morning. This doesn't happen too often - used to, but now sometimes once a week or so. (It helps if I don't pig out!) I don't have many obvious symptoms of hypothyroidism. Skin's not that dry (now that I've been gluten-free), am always hot, not cold (but that could be hormones). The most obvious is hair loss on arms and eyebrows, and slightly bulging eyes. The doctor who ordered the test isn't going to work out so I'm without help right now. I'm going to see a holistic chiropractor who does kenesiology. We'll talk and I'll see if he can guide me through this maze with the thyroid and food allergies. If not, then I'll keep looking for someone. I don't want to "treat" by myself because I just don't know enough and have no way to monitor how I'm doing. Anyone know of a good naturopathic/homeopathic (what's the difference???) in the Kansas City area?
  13. The longer I am gluten-free, the less sensitive I seem to be. At first, any glutening would mean a several days of D and 2 weeks of fatigue. Now it's a few hours and three days respectively. I am extremely careful about getting glutened. I, too, would not eat a g.f. pizza at a regular pizza place. I don't eat from buffets, either. It's just not worth either being sick (even mildly) or in possibly doing silent damage. That said, I will eat gluten-free foods that on the label they say they use good cleaning methods (whatever that phrase is?) on shared equipment. So far not a problem. I would prefer, however, to stay with those companies that have totally gluten-free facilities. Actually, I make most of my gluten-free baked goods and rarely buy processed foods. I'm like Hummingbird. My house is a gluten-free zone. I eat out rarely but there are two restaurants that have proven to be fairly safe (one CC out of about 15 visits). I, too, wash my hands frequently. At church, after the greeting time where everyone shakes hands (some after having had donuts and pastries earlier) I quitely retreat to the restroom and wash my hands. I also wash my hands after ordering and handling a menu at a restaurant and then don't touch the table after that. MSAU22 - could the contamination have come from the oven door handle? Getting on your hands? Or even cupboard and refrigerator door handles. I know those were places that were a real problem for me before we made the whole house gluten-free. Even supportive family members just aren't that careful when touching things after handling gluten foods.
  14. Per serving of 1T, it has 1.8gr of carbohydrate of which 1gr is a sugar. I don't know if this is low enough to be SCD legal, but I'm very interested in it even so. I had to give up on protein powders years ago because of the dairy/soy/corn/etc.etc. issues It would be a real help to have a source of protein for my low blood sugar when I'm out and about and don't have anything with me to eat. I also did well with having some first thing when gettin up in the morning. I think I'd email them and ask directly if there is any source of gluten, i.e. in the vanilla flavor. But at first glance it looks safe for the gluten. Just don't know about SCD legal. I guess it would depend on how much you had at a time.
  15. I had a new doctor run the thyroid panel for me. Unfortunately, I won't be going back to see this doctor for interpretation because of some other issues of what seemed to me to be ignorance about gluten intolerance. I did get a copy of the lab results, though. Here's the lab results. They look within the normal range to me. Thyroid peroxidase and thyroglobulin antibodies thyroglobulin antibodies <20 reference range <20 IU/mL thyroid peroxidase antibodies <10 reference range <35 IU/mL ............ [my result]..............reference range T3, Total....[119]................... 97-219 ng/dL T-4, free...[1.2].................... 0.8-1.8 ng/dL T-4 (thyroxine) total.. [7.2].. 4.5-12.5 mcg/dL TSH, 3rd generation.. [1.93].. 0.40-4.50 mIU/L T3, Free ... [296]................... 230-420 pg/dL