Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com 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 Celiac.com 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 Celiac.com Store.

Best Bread Pans?
0

21 posts in this topic

I've always used pyrex for baking, and things usually turn out pretty good. But, I've noticed that there seems to be a lot of those metal bread pans on the market, like the non-stick types.

I have experimented a few times with stainless steel, and it just doesn't work right. I've concluded that the metal reflects too much heat away. It tends to leave everything soggy and undercooked, with the worst of it at the bottom. I haven't tried the non-stick stuff, as I don't like the idea of the silicon coating, or whatever it is.

Anyway, I'm wondering if those who have trouble baking gluten-free breads might have better results just by changing the type of pan they use. It doesn't seem to be part of the discussions that I've ever noticed. But a number of people have mentioned that it helps to make smaller loaves. Might the pan be an important factor in all this? One nice feature of the pyrex stuff, is that you can see how the bread is baking inside the pan, not just on the surface. They seem to conduct heat well, for even baking too. Things generally don't stick much either, though perhaps that is due in part to the absence of gluten.

So, I think it might prove very helpful to get feedback from all us gluten-free bakers, as to the type of pan -vs- the results achieved. Do your breads turn out well, and what type of pan do you use? How tricky is it in terms of ingredient measurement, baking time and temperature? I rarely measure now, but started out measuring until I felt comfortable just eyeballing it. I've sorta settled on a lower baking temp than I anticipated, though I suspect the oven is on the hot side anyway.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have a couple of Lodge cast iron loaf pans and love them! If you heat them first you can get a great crunchy crust. I also think the bread rises more in the cast iron. I've never been happy with telfon or pyrex. The bread comes out too soggy for my taste. But I'm a crust girl. I've also never had a problem getting the bread to cook all the way through with the cast iron but I do find that I have to bake it 5-10 minutes longer than the stated time. I often let the bread cool in the oven and take it out of the pan as soon as it can stand up on it's own. That helps with the soggy crust too.

0

Share this post


Link to post
Share on other sites

I think the pan absolutely has a lot to do with the baking result being a success or an also- ran. :ph34r:

The other thing I do, is if it's being baked in a loaf pan, I always TEST THE RESULTS before pulling it out permanently. I take a table knife and stick it in to the bottom and pull it out and make sure it's clean- you'd be surprised how often it's not, there's something sticky on the tip, and 5 to 10 more minutes makes a big difference. :)

I like the small 8" round cast iron pan the most for doing quick breads. Heat it up stovetop with the oil, pour in the batter, cook it a bit, and finish by putting it under the broiler. This way it cooks superquickly, I don't have to use xanthan gum, and it comes out consistantly for me, about an inch tall. I then cut the round into 4 wedges and split the wedges for toast or sandwiches. Okay, my sandwiches are now always triangles but at least the bread tastes good and is functional.

The second kind of pan I am using for loaf breads is the mini- loaf size, which unfortunately the only type I can find seems to be non stick coated--- yuck. I noticed the recipes for a full size loaf seemed to be able to be cut in half to make 2 minis easily, which then bakes up much better. The same recipe will bake up more evenly in an 8" x 4", but then there is leftover batter. A full size loaf pan takes forever to bake, and has trouble cooking all the way thru. While I can get a pretty nice little mini loaf out of one of the mini pans, I despise the non stick coating, which seems to be coming off already- I do not want to be eating this stuff, I have enough problems already.

0

Share this post


Link to post
Share on other sites

This is interesting. I don't think I've ever seen a cast iron bread pan before. I also like a good crust, and the pyrex has worked for me in that regard as well. I have to think the type of pan is a determining factor in the amount of liquid to put in the recipe. Many posts suggest that the dough should be very soft, sorta like thick cake batter. I don't know what sort of pan this could work in, because that's always too soft for any bread I've made. However, I only make quick-breads, so that may also be a factor. Additionally, I don't use starches - only whole grain flours, which seems to me would also have to be a factor. But the very soft to batter consistency works fine for cakes. not having to bake up high helps them cook throughout.

Takala: It sounds like your triangle bread is a perfect quick pizza crust.

Isn't an 8x4 bread pan the usual size?

0

Share this post


Link to post
Share on other sites

I tried Pyrex and it didn't work well for me. I had two different sizes so a smaller size made no difference. I had metal pans, but they don't work as well either. The best thing I found was a teflon bread pan made by bakers choice that is 8 1/4"X4 1/4". The cast iron sound like a great way to go though. I'll have to look into getting some-I love that idea. I do use a heartkit and that seems to make a big difference in baking. I saw a cheaper version at Meijers recently, but I don't know how well it would work. It was a square stone that fit the oven rack (rather than the round ones like you find for pizza). It was $15 and at that price it may be worth a try. It seems to keep things from getting "gummy" and undercooked.

The irony of the hearthkit was my dh got it for me as a X-mas present because since I was 15 I had been trying to make a loaf of bread that was really chewy and crusty. Really hard to make or find anywhere. I finally used this plus a biga bread recipe and made the best bread. It was perfect and just what I was trying to make. Made one loaf and right after that I found out I had to go gluten-free. Sometimes, life is just really not fair...

Paulette

Forgot to add I'm not a fan of teflon. It's just what seemed to work best. I won't use it if it gets scratched and my teenager cleaned it the other day w/ a scouring ball and so I had to buy new ones. Found them at Krogers btw.

0

Share this post


Link to post
Share on other sites




I was always a big fan of good quality metal pans (pyrex)

yes the glass pan people did a very expensive metal pan that was a dream to use.

.

Then I discovered Silicone baking moulds and I'm hooked,

I very seldom use metal pans except maybe spring form pans for large cakes,

and even then I base line them with teflon baking paper cut to size

.

Here's 2 reports from about.com.

Article on Silicone Bakeware from About.Com

.

Silicone Bakeware Basics from About.Com

.

Best Regards,

David

0

Share this post


Link to post
Share on other sites

My gluten-free yeast bread baking has been disastrous at best, but I do well with quick breads in the glass pans.

I looked up the silicone stuff online because it seems so weird. The online jury is definitely out. Some people loved them. Others worried about the bright colors leaching out. Still others had the stuff out-gas really noxious fumes so badly as to make them totally unusable.

There really was no consensus so I decided to pass for now and stay with my glass pans.

0

Share this post


Link to post
Share on other sites

I read someplace that there's a difference between the bare metal ones, and the darkly colored metal ones, which are apparently coated with some sort of non-stick stuff. The article mentioned that it's the dark color which is the desirable aspect - supposedly absorbing heat better. There are also stainless steel ones too. I've read a bunch of reviews about cheap ones rusting. Then there are ones which have some sort of carbon something-or-other coating, but they seem to be not very common, and pricey.

Thus far, what has worked best for me (quick-breads), is to put a piece of foil over the top of the pan while it rises (in the oven). The foil keeps it from drying out too early, otherwise it will crack as it tries to rise, thus won't rise well. Once risen, I remove the foil, and bake it the rest of the way. The glass pan makes this process easy, since you can monitor the progress. Oven temp is obviously important, because the hotter it is, the sooner the outside will get done before the inside.

0

Share this post


Link to post
Share on other sites

I always bake in glass. Literally, everything. Well, not Chebe, but those are individual little balls or buns, and when I make buns I use the small Pyrex bowls for them anyway. I use stainless steel pans for stovetop, and I've never had issues with either. I have tried to use various stainless and non-stick baking pans in the oven, my stuff always burned on the edge, I hate that. Glass handles so well for me that even when I screw up and overbake something the edge doesn't go black. I have one big enamel coated cast iron casserole dish, and that's it. I would LOVE to have all enameled bakeware, but I certainly can't afford it.

0

Share this post


Link to post
Share on other sites
I always bake in glass. Literally, everything. Well, not Chebe, but those are individual little balls or buns, and when I make buns I use the small Pyrex bowls for them anyway. I use stainless steel pans for stovetop, and I've never had issues with either. I have tried to use various stainless and non-stick baking pans in the oven, my stuff always burned on the edge, I hate that. Glass handles so well for me that even when I screw up and overbake something the edge doesn't go black. I have one big enamel coated cast iron casserole dish, and that's it. I would LOVE to have all enameled bakeware, but I certainly can't afford it.

Interesting.

I just started experimenting with a small pyrex bowl for making buns, biscuits and such. The results I'm getting are by far the best yet. The diameter is approximately 4 inches, which IMO is just about perfect. It's the two cup size shown here. The only thing I wish they had done is to put handles on it. For anyone having trouble getting breads to come out right, I'd recommend trying something small like that. This is one of the things which prompted me to start this thread.

They also make pyrex ramekins, but those are only 7 ounces. I may eventually get some for muffins/cupcakes.

What I miss is a biscuit with a nice crispy crust.

0

Share this post


Link to post
Share on other sites

That stovetop and then broil technique does do a fast, acceptable pizza crust. :) Okay, it's not like a pizzeria but then I don't have a professional oven and I've screwed up enough yeast crusts already.

I thought a standard loaf bread pan for yeast breads was 9" x 5", that's what some of my really old ones are that I don't use anymore. Then the next size was 8" x 4", (the size that works with a lot of quick breads) and then the mini loafs vary in size but are around 2.5 to 3" x 5.5 to 6", and then there is something even smaller than those that is still being called a "mini" loaf, or "petite loaf pan, that is about 2" x 3" or 2" x 4". At that point somebody really ought to be calling it a cupcake brick maker. They look like multiple cupcake pans with 6 or more rectangle shapes instead of circles.

Speaking of biscuits, I tried making the quick rising version of the infamous NY Times no- knead bread, recipe adapted to be gluten free bread, and ended up with something that looked and tasted exactly like the world's largest gluten free biscuit. I'm like, okay, this thing has a crust and it's round but Good Grief you'd think it was the Pinnacle of Baking Achievement from the reviews and to my mind the thing needs more fat in the recipe.

0

Share this post


Link to post
Share on other sites

Awesome thread. I just got a glass bread pan and can't wait to try it out for my yeast bread. I use some of the scary non-stick stuff for baking right now and I'm less than impressed with my results. One day I'll throw all my old baking gear out and start from scratch.

0

Share this post


Link to post
Share on other sites

If you like glass or cast iron, you might like stoneware. It becomes seasoned after several uses which makes it non-stick. It bakes evenly and creates a really nice crust. I bought a stoneware loaf pan from Pampered Chef, I also have a pizza stone and muffin stoneware of theirs also, they are awesome! I'm sure there are other brands of stoneware out there, check it out if you don't like metal. I also like glass too and have several Pyrex that I use very regularly. I have definitely found that they are better than metal. Really the only metal things I use in the oven are my cookie sheets (usually with parchment paper) and occasionally an airbake cake pan (all aluminum, I hate the nonstick junk).

0

Share this post


Link to post
Share on other sites

HiDee: How would you compare stoneware to pyrex? Can you elaborate on the differences you've found between them? Like baking time, temp, and how the crust differs?

0

Share this post


Link to post
Share on other sites

I haven't made bread in the oven for many years since I bought a bread machine. I've tried gluten-free bread in it a couple of times but it didn't sit well. I'm just starting to think I'm having trouble with xanthum gum. I might give it another try.

But I do love to bake and read cookbooks. For cookies and pumpkin roll I use my very beat up old pans. My family are candy makers and we used to have probably 50 of these pans in our candy store. I'm guessing they are aluminum but I don't know for sure. They are very heavy. I was given a couple of the nonstick thin ones but everything seams to burn on those for me. I don't use them much. I have used everything for pies from disposable for gifts to metal to glass. I have a couple of thin metal pie tins I love but my favorite are my 10" Pyrex. Not because they bake any better but because they make a BIG pie!! I always make pies by placing my pans on top of one of those cookie sheets. I started because my fruit pies would sometimes bubble over. I kept doing it because I noticed everything baked more even and well cooked throughout. I use metal pans lined with nonstick sheets when I bake 3 layer cakes also on cookie sheets.

Last night I was reading a cookbook with heirloom recipes. One story for a cake said the contributor's aunt told her to always put this cake into a cold oven so that there would be a good thick crust. The author's note said when they tested it that this was true. I only preheat my oven for my pizza stone otherwise everything starts out cold. I didn't know that about the crust but I wonder if it works for bread too.

0

Share this post


Link to post
Share on other sites
I always make pies by placing my pans on top of one of those cookie sheets. I started because my fruit pies would sometimes bubble over. I kept doing it because I noticed everything baked more even and well cooked throughout. I use metal pans lined with nonstick sheets when I bake 3 layer cakes also on cookie sheets.

Thanks for the tip! My pies are always bubbling over (I think because I use a patted in pan pie crust and the edges don't seal in the juice very well).

0

Share this post


Link to post
Share on other sites

ang...

You noted using a bread machine. Is there one you would recommend for making gluten-free bread? Or maybe there's a specific brand of machine that is made for people who do gluten-free baking?

I'm going gluten free following my colonoscopy on Thurs., so I'd like to learn how to bake bread. I burn everything and I'm not good in the kitchen so this will be an adventure!

Thanks,

Kim

0

Share this post


Link to post
Share on other sites
HiDee: How would you compare stoneware to pyrex? Can you elaborate on the differences you've found between them? Like baking time, temp, and how the crust differs?

If the stoneware pan is oiled or well seasoned it makes a crispier crust than glass or metal for bread, muffins and pizza, not burned by any means but nicely browned and still moist inside because the stoneware won't absorb any moisture. Baking time is a little bit shorter with stoneware. When I make cookies or rolls on my pizza stone they don't take as long as they would on a cookie sheet (maybe a minute less) and they aren't as brown on the bottom. I've never messed with oven temperature so I don't know too much about that.

0

Share this post


Link to post
Share on other sites

You noted using a bread machine. Is there one you would recommend for making gluten-free bread? Or maybe there's a specific brand of machine that is made for people who do gluten-free baking?

Kim,

I don't really feel qualified to do that as I've baked gluten-free bread only a few times in mine. The bread didn't digest too well for me. Looking back I think I may have a problem with the xanthum gum. I may try a pizza crust again tonight to test that.

I just had my old bread machine. I have made most of my family's bread for many years. We were big bread eaters and at .25 cents a loaf, it was real bargain. plus I really love the smell of baking bread in the house.

I can't even recall the brand mine is but it was one they only sold by mail. I really loved it and have worn 2 of them out. I was lucky to find the same kind at garage sales! Any way, it's no longer made. All I have read others say was that you should try to find one with strong paddles and it should be programable to bake the dough after only one rising.

Maybe some of you folks who have bought machines recently can help advise Kim on what you like about your machines....

0

Share this post


Link to post
Share on other sites
I don't really feel qualified to do that as I've baked gluten-free bread only a few times in mine. The bread didn't digest too well for me. Looking back I think I may have a problem with the xanthum gum. I may try a pizza crust again tonight to test that.

Are you sure you didn't get glutened by the bread machine itself?

But from this and other discussions about bread machines, I'm guessing bread machines have their own pan? Can you use your own pan, or are you stuck with whatever comes with it?

0

Share this post


Link to post
Share on other sites

Bread machines have their own custom pan with a little paddle mixer in the bottom to stir the dough, which is powered by the machine before it bakes. If you are going to do gluten free baking in one, you should start with a brand new, uncontaminated bread machine because the old ones will be nearly impossible to totally clean the gluten out of.

I haven't used a bread machine to make gluten free breads yet because there's just the two of us and I am content with my cast iron pans, quick bread recipes, and the oven, but from reading other threads here and on other boards, on baking, it seems the Zojirushi, aka " the Zoj " is the one that is the best.

http://www.celiac.com/gluten-free/index.php?showtopic=26931

For brand new bakers, if you aren't used to baking or don't have a lot of confidence, I would recommend you find a gluten free cookbook, such as one by Betty Hagman, or baking book, and experiment with a gluten free quick bread first, or purchase a mix that one just adds eggs and liquids to, or just buy a sack of Pamela's baking mix. Yeast breads can be tricky anyway and gluten free yeast breads don't work the same way, the finished dough has a different texture and may need to bake longer at a lower temperature.

The advantage of doing scratch baking with quick breads, is that you can tell pretty fast if you hate an ingredient or if it does not agree with your digestive system.

For those wanting to make a yeast bread, here is Lorka's Most Delicious gluten-free Flax Bread recipe, page 2 where it discusses the bread machine technique:

http://www.celiac.com/gluten-free/index.ph...28633&st=15

Note for any recipe, if you don't have or don't like something, substituting gluten-free flours is okay.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,366
    • Total Posts
      917,513
  • Topics

  • Posts

    • What Are Your Brands & Flavors Of Gluten Free Ice Cream ?
      I don't worry about the same facility, but I check if it is on the same lines. I think it is usually a good idea to find out if things are made on shared lines. And if they are made on the same line as gluten-containing products how good is the cleaning in between? Chocolate is a good example of this. For example, I contacted a company whose chocolate I used to eat before being diagnosed and they outright told me they are not good about cleaning on shared lines and it is not safe for allergies or celiac. I have had this response from other companies as well (especially when it comes to chocolate sadly). I think this is why Godiva is not safe. Its just a good idea to check.
    • TRUSTING OTHERS about GLUTEN! how do you know if someone has used gluten free flour?
      Wow you all have more balls than I do. I've been gluten free since 2007 and I'm still afraid of offending people. It gives me lots of troubles, really. I'm more like rockstarkate I guess...the "people pleasing" aspect.  I love how you all just have the flat out rule I Will Not Eat It Unless I or a Celiac Made it. (Or a trusted family member).  I still simper and grovel and cringe and apologetically turn things away.  People still put dishes in my face and say "This should be gluten free..."  and I have to awkwardly not eat it and then seem rude.  I've done the whole...checking the bottles thing too.  I do try to dart out of things more though now. I volunteered in other countries in recent years and I felt as vulnerable as all heck, having to rely on them to make food, as well as definitely feeling like I offended people who didn't get it at all. I was feeling brave when I signed up for those but after the second time I was like okay, the fear/anxiety/stress about the food is too much. I managed to dodge out of getting sick, and for the most part people humored me...but it was pretty difficult because I don't like offending people, especially other cultures, with them trying to be nice and make food for me...pretty sure I did offend people as well as annoy many others.  Anyway...no OP, you are not alone. For sure I have trust issues eating other people's food. They say they know but I do truly doubt they are as strict as I would be.   A few times I will still brave eating something...like some little mozzarella balls with vinegar...though, I did still look at the labels.  Someone had to give me a persuasive speech and show me all ingredients (just salt and pepper) after making me chicken wings once. I do tell people, basically, NOT to make me stuff. But they still do.  Another time a friend had worked really hard and was having a terrible time and offered me a burger patty when I arrived, assuring me it was gluten free. I knew I hadn't been there to watch whether she used the "bun spatula" on it or not...but I just didn't feel like giving her a fight about it since she was having a rough time and hosts like to feel they are feeding guests, blah blah. So I ate it. And got glutened. And wailed and gnashed my teeth haha. Lesson learned.  I need to stick to my guns more. I just always feel like I'm being too "difficult" as it is. But...sigh.  It is refreshing for me to read these empowered no BS responses though. You all remind me of where I'm coming from, and not that I'm just being some kind of high maintenance, rude, crazy person. You'd think after, what, nine years now, I wouldn't still be bothered by it...
    • Mashed potato soup during healing
      I was on pretty much a liquid diet for 8 months waiting for my nausea to go away completely. I mostly had mashed potato soup, 1/2 fat ice cream (mostly whey, not milk), chocolate drink (no added milk) and gummy vitamins. The soup tasted yummy and I'm still alive so I figured I'd share it for people not feeling well in the beginning. I've been noticing people with alot of trouble keeping food down in recent posts. I couldn't have milk or eggs, but the cheese in the recipe didn't bother me at all. Notice the lack of spices. Makes it easy on the stomach.   Mashed potato soup: Boiled yukon gold potatoes (5lb bag) 1 package cauliflower, steamed 4-6 slices of Land O'Lakes white American cheese 4 tablespoons butter salt 16 cups homemade chicken broth, salted   Chop steamed cauliflower into teensy bits (pureed is better). Put in mixer with butter, cheese and a potato or two. Blend while slowly adding potatoes. Keep whipping for a few minutes to insure the cauliflower and potatoes are not lumpy at all. Salt to taste.   Combine 1/2 cup mashed potatoes to 1 cup salted chicken broth. Mix with spoon until mashed potatoes have completely dissolved. Enjoy. Individual servings can be frozen.   Homemade chicken broth: makes 8 - 10 cups of broth   1 organic chicken (regular chickens are too big) 1 stalk celery 1 carrot 1 large bay leaf 1/2 package fresh thyme from the  herb section of the vegetables area   Put all ingredients in pressure cooker along with 1.5 liters water. Bring to pressure. Cook for 35 minutes. Separate broth from solids. Separate broth from fat. Add ridiculous quantities of salt until it tastes like soup. Sorry I use a salt grinder so I don't have precise salt quantities.    
    • I have kidney stones...spent last night at the ER
      Hey ArtG, I saw the urologist today...unfortunately for me they can still see my stones on an xray.  Sigh.  The largest is 3x6 in my right kidney.  He does not believe I can pass this one on my own.   All of my bloodwork came back fine.  Nothing alarming in the urinalysis either. His recommendations...keep drinking tons of water.  I had 4.2 liters of urine output when I tested.  Add in a fish oil supplement.  Decrease sodium intake.  Limit meat to 10 ounces per day.  Increase dietary calcium.   Work at lowering oxalate consumption...my urinary oxalate was 45.  They want it between 20 and 40.  But he gets people that are over 100 so mine is not all that high. 3 options...1. watch and wait.  Recheck in a few months to see if there is stone growth.  2. Shock wave lithotripsy.  3. Let it come out when it decides to and see what happens. I just don't know.  I hate the idea of being put under as they would do for the shock wave thing.  I've had too many surgeries already.  It scares me to be honest.  I also don't want to deal with another episode.   I don't know what I'll do.  We've got a vacation planned at the end of the month and I just want to go and enjoy that.  Not worry about kidney stones. I'm sorry to hear about your upcoming surgery...it really is always something!
    • celiac disease is psychosomatic
      I know what food products are. Probiotics was a recent example I saw on the news about things labeled gluten free that were not gluten free. So, supplement labels in addition to food labels.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,513
    • Most Online
      1,763

    Newest Member
    ajrosales
    Joined