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Wenmin

Member Since 28 Feb 2009
Offline Last Active Jan 03 2014 03:38 PM
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#901197 Struggling To Get Better, Loads Of Different Foods Are Making Me Ill

Posted by Wenmin on 01 January 2014 - 05:48 PM

Hi!

 

Its' been a long time since I've logged into this site.  When I saw this topic I felt I had to reply.  I've been off of gluten about 5-6 years.  I was doing really great, but occasionally felt something wasn't right.  One morning woke up with hives from head to toe.  I went to the hospiital and they said to see an allergist.  I made an appointment and went to the allergist.  They did the testing and I did not show any signs of allergies.  The sent me back to the waiting room to wait to see the doctor, and while waiting for the doctor, I broke out in hives all over my chin.  The doctor called me to the back and told me that I was allergic to something but told me he couldn't tell me whet.  His exact words were, "Well, we know you are allergic to something, so keep doing what you are doing and you should be ok."  So, again I took things into my own hands and started an elimination diet.  I found out that I was allergic to white potatoes(and all potato flours) and all corn products. 

 

I thought I was cured when I found out that I had Celiac (officially undiagnosed by a doctor) then I started with these new allergies.  My point is, try an elimination diet and you might find that you are having issues with other foods as well.  Never in a million years did I ever think I would develop other allergies while being denied gluten.  Unfortunately I was wrong.  However, I have managed to find things that I can eat.  Hang in there it gets much easier as you go.

 

Wenmin


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#740926 What Do You Miss?

Posted by Wenmin on 22 October 2011 - 06:55 PM

Beignets with salt and cane syrup
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#733661 P.f. Chang's

Posted by Wenmin on 24 September 2011 - 11:45 AM

Has anyone eaten at PF Chang's? How was the Gluten Free Service? Were there any effects from eating there? Which dishes would you reccommend?

Wenmin
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#733568 What's For Breakfast Today?

Posted by Wenmin on 24 September 2011 - 04:55 AM

hash brown omelet with cane syrup, slice of Udi's toast, and glass of almond milk. Might try adding a banana later.

Wenmin
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#720124 Need A Good gluten-free Dessert For This Weekend...

Posted by Wenmin on 01 August 2011 - 08:03 PM

These are a few that I have handy:

Banana Split Cheesecake

Ingredients:
2 packages no-bake cheese cake mix (Throw away the crust and create your own with Gluten Free Graham Crackers/cookies or just omit the crust altogether)
cup butter
cup sugar
3 cups cold milk
10-12 medium strawberries
1 can crushed pineapple (8 ounces)
3 medium firm bananas
cup chocolate ice cream topping
1 carton Cool Whip (8 ounces)
12-15 Maraschino cherries
1/3 cup chopped pecans

Directions:
Mix contents of crust mix from cheesecake
with butter and sugar in a large bowl. Press
into a greased 9 x 13 inch pan. Combine milk
and contents of filling packets. Beat on low
speed until blended. Beat on high until slightly
thickened. Spread over crust. Refrigerate for
1 hour. Slice strawberries and place a layer on
top of cheesecake. Drain pineapple and
spread over strawberries. Top with a layer
of sliced bananas. Spread Cool Whip over
fruit toppings. Refrigerate for 2 hours or
until set. Before serving warm ice cream
topping in microwave and drizzle over cake.
Top with cherries and pecans.



Custard

Ingredients:
2 cups milk
6 oz. evaporated milk
1 block margarine/butter
1 cup sugar
3 tablespoons cornstarch
teaspoon nutmeg
1 teaspoon vanilla

Directions:
In large microwaveable bowl, heat milk,
evaporated milk, and butter for 7 minutes in
microwave on high heat. Mix sugar, cornstarch,
and nutmeg in medium bowl. When milk is heated,
make a paste with dry ingredients by
adding warm milk to dry ingredients.
Pour paste into milk and stir. Return to
microwave and heat on high heat for
7 minutes. Remove and whip until
smooth. When custard
is thick like pudding remove from
microwave, cool and add vanilla.
Stir until dissolved into custard.
This can be put into small bowls for individual servings or used as a cake topping



Double Delicious Cookie Bars

Ingredients:
cup margarine
1 cups graham cracker crumbs (I used gluten free grahams and some gluten-free animal crackers)
1 can sweetened condensed milk
2 cups semi-sweet chocolate chips
1 cup peanut butter chips

Directions:
Preheat oven to 350 degreees. In a 13x9 inch
baking pan, melt margarine in oven.
Sprinkle crumbs evenly over margarine; pour
condensed milk evenly over crumbs. Top with
chips; press down firmly. Bake 25 to 30 minutes
or until lightly browned. Cool. Cut
into bars. Store loosely covered
at room temperature.


No Bake Cookies

Ingredients:
cup milk
cup butter
cup baking cocoa
2 cups sugar
1 tsp vanilla extract
peanut butter
3 cups gluten free oats

Directions:

Combine milk, butter, cocoa, sugar, and vanilla in saucepan. Bring to a boil over medium heat. Cook for 1 minute; do not stir. Remove from heat. Stir in peanut butter and oats. Drop by spoonfuls onto waxed paper. Let stand until cool. Yield: 4 dozen



Peanut Butter Fudge

1 can evaporated milk
4 cups sugar
1 cup peanut butter

In a large pot, combine sugar, and evaporated milk.
Place on medium heat and bring to a boil.
Using candy thermometer, bring mixture to 235 degrees.
Remove from heat and add peanut butter.
Pour onto greased baking sheet and allow to cool.
Cut into squares and store in air tight container



Enjoy!

Wenmin
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#719904 The What's For Dinner Tonight Chat

Posted by Wenmin on 31 July 2011 - 05:58 PM

Boiled crabs caught fresh today! (and all the fixin's: mushrooms, potatoes, carrots, corn, sausage, hot dogs, green beans, okra, onions, and dip)
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#708992 The What's For Dinner Tonight Chat

Posted by Wenmin on 15 June 2011 - 01:24 PM

Chicken Sauce Piquante served over rice.

Wenmin
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#699993 The What's For Dinner Tonight Chat

Posted by Wenmin on 16 May 2011 - 02:10 PM

Potato stew
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#686780 What Do You Miss?

Posted by Wenmin on 25 March 2011 - 07:19 PM

I miss oreo double stuffs and butter finger candy bars


Butter finger candy bars are gluten free....Can't say that about the oreos though!

Wenmin
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#683894 The What's For Dinner Tonight Chat

Posted by Wenmin on 15 March 2011 - 05:24 PM

Had some gumbo from the freezer since I've ben busy with so many things lately...

Wenmin
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#680694 I Can't Stop Weeping...

Posted by Wenmin on 05 March 2011 - 05:41 PM

When I found out that I had Celiac Disease in July 2008, I was SO relieved because of the horrible pains and problems gluten was causing me. I don't miss much that I can no longer have. I have found substitutes for most items. Yes, it is a problem to plan ahead, but my well being and mental attitude towards life is worth it. I know this is hard to comprehend at the momentm but hang in there it does get easier....

Anyoone know a good substitute for beignets, let me know.....

Wenmin
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#676983 What Do You Do?

Posted by Wenmin on 20 February 2011 - 06:21 PM

I teach middle school mathematics and am a part owner of a company that produces crab/shrimp boil. Love to cook, garden, read and travel. Used to volunteer with my local Relay for Life (we raised money for cancer research) team. Did some volunteer work with Katrina victims at my local university's church that catered to people and their pets. Proud momma of 2 rescue cats. Love animals.
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#674051 The What's For Dinner Tonight Chat

Posted by Wenmin on 09 February 2011 - 06:19 PM

Left over Gumbo from the freezer. A good night for Gumbo....having another cold snap in South Louisiana...I know, I know but I'm always cold and not used to this COLD weather..... Want my 90+ degree summer back!!!

Wenmin
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#662732 The What's For Dinner Tonight Chat

Posted by Wenmin on 23 December 2010 - 03:20 PM

Homemade hamburgers, fries, and gluten free oreo balls for dessert.


Wenmin
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#651202 Thanksgiving Desserts

Posted by Wenmin on 04 November 2010 - 03:01 PM

These are some of my favorite with a little tweak can become gluten free instantly.

No Bake Cookies

Ingredients:
cup milk
cup butter
cup baking cocoa
2 cups sugar
1 tsp vanilla extract
cup peanut butter
3 cups gluten free oats

Combine milk, butter, cocoa, sugar and vanilla in saucepan. Bring to a boil over medium heat. Cook for 1 minute, do not stir. Remove from heat. Stir in peanut butter and oats. Drop by spoonfuls onto waxed paper. Let stand until cool. Yield: 4 dozen.


Peanut Butter Fudge

1 can pet milk
4 cups sugar
1 cup peanut butter

In a large pot, combine sugar, and pet milk.
Place on medium heat and bring to a boil.
Using candy thermometer, bring mixture to 235 degrees.
Remove from heat and add peanut butter.
Pour onto greased baking sheet and allow to cool.
Cut into squares and store in air tight container.


Oreo Delight

Ingredients:
1 stick butter (softened)
8 ounces cream cheese (softened)
12 ounces cool whip (softened)
1 cup powdered sugar
3 cups milk
2 small French vanilla puddings
pack Chocolate gluten free cookies (crushed)

Directions:

Cream butter, cream cheese and sugar with
electric mixer. Add cool whip and mix well.
Add 1 box of pudding and 2 cups of milk and
mix. Add second box of pudding and 1 cups
of milk and mix well. Allow to set until pudding
thickens. In casserole dish, layer pudding
and crushed cookies.


Banana Cake

Ingredients:
Cake:
2 cups sugar
3 sticks butter
3 eggs
2 cups Namaste Perfect flour Blend
6 tablespoons milk
1 teaspoons vanilla
1 teaspoons baking soda
6 medium bananas
Frosting:
12 ounces Philadelphia cream cheese
1 box powdered sugar
1 teaspoon vanilla

Directions:
Melt butter and cream with sugar. Add eggs
and mix well. Add flour, milk, soda and
vanilla; mix well. Mash bananas and
mix into batter. Pour into 9x13 inch pan and
bake at 350 degrees for 1 hour and 10 minutes or until
toothpick comes out clean. For frosting
mix softened cream cheese, powdered sugar
and vanilla until it is smooth and spreadable.
Spread frosting onto cake while cake is still hot.


ENJOY!

Wenmin
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