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Member Since 11 Mar 2010
Offline Last Active Jan 20 2015 06:56 PM

Topics I've Started

Jake's Gluten Free Market

17 August 2014 - 11:11 AM

While visiting family, I found this store, based in Boise, Idaho, but they mail order from their website.  Their lemon muffins are to swoon over.  The french bread tastes like, well, french bread!  Unfortunately I couldn't try the sourdough bread because they were having a problem with the starter, and were growing more.  They bake these and other gluten-free items in their gluten free dedicated bakery.  In the shop they carry pretty much any gluten free item you could want or need.  I stood in the store feeling quite overwhelmed!   :blink:   Anyway, their website is www.jakesglutenfreestore.com.  

As An Adult, Can I 'outgrow' Ncgs?

23 June 2014 - 11:47 AM

I am self diagnosed NCGS, for about 5 years now.  I am strictly gluten free.  Gluten ingestion triggers my fibromyalgia symptoms, including joint and muscle pain, headaches, fatigue, and depression.  Until about a year ago, I did not have GI reactions to gluten, but now that seems to be part of the mix as well. (Usually diarrhea.)  

My question is whether an adult can 'outgrow' NCGS.  A gluten trial would be difficult, because just the thought of eating gluten makes me anxious, which can cause stress, which in turn can bring on some fibro symptoms.  I'm not sure what to do with these questions.  It would be nice to be able to relax more when we eat out, or at other people's homes, regarding cross contamination.  At present I'm very conscientious about being gluten free.  It's become part of my lifestyle.  Just would be nice not to have to worry so much.


Any thoughts?


Thank you!

Eating Gluten Free In Reno, Nevada?

06 March 2014 - 11:43 AM

We will be spending a few days in Reno, Nevada soon.  Does anyone have any suggestions for restaurants that are gluten free friendly?  Thank you!

Almond Flour, Paleo Style Bread, How Many Eggs?

07 February 2014 - 07:54 PM

I've been baking a bread made with almond flour, coconut flour, baking soda, flax seed meal, salt, honey, apple cider vinegar, and FIVE eggs.  I reduced the eggs to 4 when I baked tonight, did not add any extra liquid, and the only difference is a slightly flatter loaf.  My question is how to increase the rise of the loaf without adding back the 5th egg?  I'm unsure of the chemistry of all this.  


This is not a sandwich bread, but it's lovely toasted and topped with butter or coconut oil or almond butter, or choose your favorite.  


I've noticed that paleo style recipes often use many eggs,  I'm fine with eggs, but it gets expensive using so many.  Almond flour is expensive enough!