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nb-canada

Member Since 14 Feb 2008
Offline Last Active Feb 22 2015 09:12 AM
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Posts I've Made

In Topic: Excessive Sweating ... Can Hypo Thyroid Change To Hyper?

22 February 2015 - 08:33 AM

Monomae ... thanks I am going to check in to the Synthroid, maybe you are right.  The pharmacy does have a note that my meds are supposed to be gluten free but you never know.

 

Cyclinglade ... sorry I didn't get a copy of the results of my tests.  I am due for another set of tests in April or so and will ask for a copy of the results.  I am just so fed up right now.

 

The shortness of breath seems to be gone.  The chest x-ray and stress test were good. Still getting the occasional sweating spell which I can live with.  

 

But I am still getting frequent diarrhea.  I am at a loss as to why.  I have not consumed any gluten that I know off.  The other day I was searching on Google for a substitute flour and came across an article saying that xanthum gum is now being made with wheat but in the process the gluten is supposed to be eliminated.  Has any one heard of this?  If that is the case maybe that is why I am getting the diarrhea.  I hope that is not the case.  In the article she said that we didn't really need the xanthum gum.

 

This is a statement they said is from Bob's Red Mill ... Regarding corn in xanthan gum: The microorganism that produces xanthan gum is actually fed a glucose solution that is derived from wheat starch. Gluten is found in the protein part of the wheat kernel and no gluten is contained in the solution of glucose. Additionally, after the bacteria eats the glucose, there is no wheat to be found in the outer coating that it produces, which is what makes up xanthan gum. The short answer here is, there is no corn used at all in the making of xanthan gum.

 

This is the link to the article ... http://www.glutenfre...en-free-baking/

 

Now I am going to do some research on synthroid and xanthum gum.  :D


In Topic: Excessive Sweating ... Can Hypo Thyroid Change To Hyper?

02 December 2014 - 06:08 PM

I got the results of my tests and they are inconclusive.  The doctor has sent me for a chest x-ray and a stress test.  I know there is something not right and my TSH level was higher than the normal limit.  Maybe I am wrong about it being the thyroid but I am not giving up, I know something is wrong.  


In Topic: Maria's Bread Flour

13 November 2014 - 06:35 PM

Hi Tonyana, did you try this recipe?  I am anxious to find a good bread recipe.

 

Thanks


In Topic: Gluten Free Plain Bread

13 November 2014 - 06:20 PM

Hi NoGlutenNo.  I have a great recipe for cinnamon rolls.  It is a little delicate to make and I only did it twice but they were even better than my regular recipe.  I keep saying I have to make it again soon ... maybe this weekend.  :D Give it a try I am sure you will love it.

 

Gluten-Free Cinnamon Rolls

Serves 8 or 9


INGREDIENTS

2 tablespoons butter

1/4 cup sugar

2/3 cup of milk, room temperature

1 packet yeast (about 1 tablespoon)

1 egg

1/4 cup canola oil

1 1/2 cup gluten-free flour or flour blend-whatever you have works, very
forgiving

1/4 teaspoon baking soda

2 1/2 teaspoons xantham gum

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract


TO SPRINKLE ON BOARD COVERED WITH PLASTIC WRAP

1 - 2 tablespoons sugar


FILLING 

1 stick melted butter - I used 1/2 cup 

1 cup brown sugar

1 1/4 teaspoons cinnamon

1/3 cup chopped nuts - optional

(I found this a lot of filling - a lot
wasted - stuck to bottom of pan)

GLAZE

¾ cup powdered or confectionary sugar

1 teaspoon vanilla extract

milk to thicken (I used cream)

(I didn't use glace)

DIRECTIONS

Preheat oven to 375 degrees.


In medium bowl, combine butter and sugar. Mix well.

Measure warm milk and add yeast to milk. Whisk
well to fully dissolve (I just mixed it up and let it
sit while I mixed the butter and sugar)


Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well,
being sure to remove all lumps (I mixed on med-high for ~4min). Dough will be
quite soft and fluffy


Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13
1/2" square. (I used just one width of wrap -
don't know the width.  I wiped the
counter with a wet cloth first so saran stuck)
 Sprinkle sugar on the
wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and
gently lay over the dough. Pat the dough down into a roughly squarish
pancake.  (I used
the rolling pin)
 Lift the top wrap up and then reposition it.  (I didn't do the
repositioning of the saran either)  
Use
a rolling pin to roll out the dough in between the two layers of wrap.
Occasionally you'll have to lift and reposition the wrap because it gets
"stuck" under the edges. You might have to occasionally flip the
whole thing over. Make sure that when you're done you've got ABOUT a 13
1/2" x 13 1/2" square of dough. (I wasn't fussy
about size)

Remove top piece of wrap. Combine filling ingredients. Spread evenly across
dough's surface. Use the bottom piece of wrap to lift the edge of the dough and
start to roll it up forming a long cylinder. Start with the sugary edge, which
will be the center of your roll and roll toward the sugarless edge. Cut off or
trim up the irregular ends of your "log". Then cut into 8 or 9 slices
of similar size, about 1 1/2" wide. Place rolls into a greased round glass
pie pan. (I had to use 2 pie plates so it would
probably be better in a square or rectangular glass dish if you have it)


Bake approximately 20 minutes, until tops are lightly browned. (Took only 18 minutes for me)


Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you
use will depend on how thick you want the glaze to be. Stir until all lumps are
dissolved. Drizzle over warm rolls if desired. 
(I didn't use the glaze)

 

Enjoy!


In Topic: Excessive Sweating ... Can Hypo Thyroid Change To Hyper?

11 November 2014 - 07:10 AM

Tests on November 18 and doctor appointment on the 24th so hopefully will then know what is going on.


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