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Simona19

Member Since 22 Jul 2010
Offline Last Active Jul 28 2014 07:29 PM
-----

#879611 Baked Goods Issue

Posted by Simona19 on 15 July 2013 - 04:28 PM

I have fixed my recipe in the original post and I copied everything in this one. I hope, it will help you. 

 

Simona's braided Challah
(Gluten and casein free)

Ingredients:

3 cups white rice flour
2 cups brown rice flour
1/2 cup tapioca starch
1 cup potato starch
1/2 cup arrowroot starch
3 Tbsp. Xanthan gum
1 teaspoon Baking soda (I used measuring spoons)
1 Tbsp. of sugar
1 Tbsp. of salt  (I elevated this just now from 1 teaspoon to 1 Tbsp.The challah will taste better.)

3 cups of warm vanilla rice milk
2 rapid yeast packets
3 Tbsp. of sugar, for sweeter version add 2 more Tbsp.

4 large eggs
1 egg white
1 stick of Fleishman margarine in room temperature, not melted

Egg wash:
1 egg yolk
2 Tbsp. or sugar
1 Tbsp. of rice milk

Direction:

1. Mix yeast, sugar and warm milk together and let it rise for about 15-20 minutes.

2. Put all dry ingredient in stand mixer. Add proofed yeast, eggs, and egg white. Mix for 3 minutes on low and 2- 3 minutes on high.

3. Place waxed paper on 10x15 baking sheet. Take a bigger cutting board and spread some oil (vegetable, canola) over. Divide dough on 6-8 pieces. Put some oil on yours hands, the same way like you do with lotion. Take one peace of dough, make ball and roll it into braid long about 6-7 inches. Repeat it three times. Take this braids and braid them together. Place them on baking pan.
If you work with 8 pieces, make second row of the Challah the same way as first. For the third row of Challah use only two pieces.

2mmy35k.jpg

If you work with 6 pieces, then make second row with two braids and the first with one (like letter S).
When you work with braids, always have oily hands. Don't be afraid to use oil. Nothing will happen to dough.
This part is messy and little complicated, but it can be done.

4. Let it rise for 40-50 minutes.
5. Preheat oven to 350 F.
6. Mix 1 egg yolk, sugar and milk and spread this mixture with brush over Challah. Bake it for 50-60 minutes.

2cen0jl.jpg

7. Mix 3 Tbsp. of sugar and 2 Tbsp. of water and spread it over Challah after you take it out.
Enjoy! This Challah tastes like the real think. It's very good and very soft for 3-4 days.

2411pas.jpg

OR

I bough round porcelain dish for pies. It's 2 inch deep and have 9 inches in diameter. I used it the second time when I baked this Challah.
I divided dough 6 times. I braided three braids together and placed them in one half of the pie pan. I repeated this with other three braids.

se6miq.jpg

I let it rise for 1 hour and baked on 350 F for 50 minutes. After I took it out, I spread the sugary water over the top of Challah. 2n9aptv.jpg From my experience its better, if you divide dough in half and bake two loafs at once.   

 


  • 1


#846629 Can Food Intolerances Be Just Bacteria Overgrowth In The Small Intestines?

Posted by Simona19 on 04 January 2013 - 07:34 AM

I would like to share something interesting that happened to me. Maybe this story would help somebody that can’t eat food because everything is making you sick.
I’m 2,5 years gluten free and little less casein free. I’m eating always home, cooking my own meals and eating 95% whole food diet. I had SIBO twice during that time. I had a positive breathing hydrogen test. I took 2 antibiotics the first time, and after proximately year- stronger one from tetracycline group. I felt much better after treatment, but only for a wail. I was able to eat more food without problem. I don’t know, if I have leaky gut, or my problem was just SIBO, but I was reacting to beans, lentils, peas, corn, soy, lettuce, broccoli, cauliflower, cabbage, Brussels sprouts and sweet - high fructose fruit (oranges, apples, pears, peaches) like to gluten. I also had problem with any type of jelly, juice, syrup, fruit in jar (I have fructose intolerance, but I wasn’t able to eat any fruit at all). I didn’t have diarrhea, but I had pain, I was bloated and I had very painful trapped gas. Gas-X didn’t help at all. Only thing that helped was digestive enzymes right after food. I took Pancreolan forte (in Slovakia) which is Pancreatin in the USA. I took probiotics for some time, but I had more pain in the intestines and in stomach, so I stop using them.
I got to the point that I was reacting to everything. Only water and plain rice didn’t bothered me. But who can live on that for a long time? Then something eye opening happened:
A week before Hurricane Sandy I had pneumonia. I was put on amoxicillin/clavulanate potassium and later on Azithromycin. During that time I was able to eat anything without any digestive issues. I enjoyed it. I didn’t have pain or bloating.
Does this mean that who have a problem with food intolerance, maybe with leaky gut too, have just bacteria overgrowth in the intestines instead? Antibiotics kill the bad bacteria in mine and I stop having a problem with food. I know that SIBO can come back. I started taking probiotics again in mild doses. I can still eat problem food in small doses without problem. If I will combine more things during a day (minestrone soup for lunch, corn with dinner and orange for evening snack), I will have very mild bloating.
One more thing:
When I had the breathing hydrogen test, the technician waited 2,5- 3 hours after I drank some liquid for the final peak in reading. She told me that the liquid is now in the intestines and now we will see how I will react to it.
After this test I started to notice pattern. When I ate something like soy, cabbage, orange, etc. I had bloating always 3 hours later when the food from my stomach went into the intestines. Now I test myself this way, when I want to find out what I’m “allergic” to. I will eat something and three hours later I will find out, if I’m intolerant to it and how strong my intolerance is.
Any thought?
  • 1


#818189 Soup

Posted by Simona19 on 16 August 2012 - 05:47 PM

I have never heard of washing chicken breasts before cooking them, but I do wash apples with dish detergent and then rinse them well before eating.

Why do you wash chicken? Just curious. Does anyone else do this?

I personally don't understand why people don't wash the meat in the USA. When workers in a meat company cut and clean chicken, they will use the same gloves, table and knife over and over. When you pull the intestines out of the chicken, what is inside (poop) can burst in the cavity, or on the table. Chickens are fed with wheat or rye- which means gluten. I don't know, if somebody would wash each chicken separately to prevent contamination from all. Provably they are just thrown in big containers filled with some solution and then packed. Every package have a pad on the bottom to absorb water, blood, etc. Chicken ( any meat) is sitting on top of it (all kind of germs) for a few days before somebody buys it. I wouldn't just take the meat from package and cook it without proper washing.
  • 1


#748735 What Are You Cooking For Thanksgiving?

Posted by Simona19 on 18 November 2011 - 11:52 AM

I know that everybody likes turkey in the USA for Thanksgiving, but I don't. I have been making every year a whole chicken stuffed with egg stuffing (very, very good), cabbage sauce with caramel and steamed white bread instead of potatoes. I'm from Slovakia and this meal is as second course at every wedding reception in my country. This recipe is cross between Germen (they eat pork instead chicken, or turkey), Czech and Slovak traditions.

The egg stuffing for turkey:

1 small onion, chopped

1 turkey, or 2 chicken livers, chopped (only flash, not fat)

Or 3 Tbsp. of dry

6 extra large eggs

1 Tbsp. of salt

1 teaspoon of black pepper (optional)

1 teaspoon of baking soda

1/3 cup of any multipurpose flour

1 cup of breadcrumbs (they must be from a real baked bread, not store bought- bake some bread, let it dry out for 2 -3 days and shred it , or crush it in your food processor, blender)

1 cup water and more

Cut recipe in half for chicken.

Chop everything what need to be chopped. Mix all ingredients together and add 1 cup water. Let it sit for 5 minutes. The breadcrumbs will absorb the liquid. You need to add more water into the stuffing. How much? I don't know. The mixture should be thick like freshly made pudding.

There are two ways how to stuff this into the turkey. One- to use toothpicks to close skin on turkey's neck. Pure the mixture into the cavity and close it again with toothpicks.

Another way is to sew it with a big needle and tick tread. Have your turkey upside down when working. Somebody can hold it for you, or put it into a taller pot for stability.

Bake your turkey up to 1 hour longer then usual.

If somebody wants recipe for cabbage sauce, or steamed bread, I will be happy to write it down for you.
  • 1


#748717 Healing Your Gi Tract In The Beginning - How?

Posted by Simona19 on 18 November 2011 - 10:47 AM

Hi!

Does your son's doctor knows about the horrible acid reflux that he experiences after eating this food? Can he put him on some medication for a while? I'm currently on Nexium.

I know that some member will be against that, but the pills are helping me tremendously. They will also help your son to heal the stomach lining.

Can your son be allergic to nuts, or other things? You can have diarrhea, vomiting, acid reflux, etc., if you are allergic to something.

Did your son just had an upper endoscopy? Sometimes when doctors are looking into stomach they can stretch the esophagus. It's taking a longer time to get tide again. I was on Nexium and after my endoscopy, not even pills were working. All acid was shooting into my throat all the time. The worst pain I experienced was over night. But little by little all got back to "normal" with the help of pills.

My doctor gave me the list of food to avoid and a few rules to follow:

- Do not lay down within 2 hours of eating.

- Elevate the head of the bead 6".

- Do not eat too much at once.

For others.

- Stop cigarettes.

- Stop alcohol.

I will add something: Lay on the left side of the body. Your stomach will stop overflowing and irritating esophagus.

Avoid:

Fatty foods

Chocolate

Peppermint and spearmint

Onions, specially raw

Citrus juices (oranges, grapefruit)

Tomato juice, sauce

Spicy foods

Coffee (caffeinated and decaffeinated)

Cola

Tea (caffeinated)

Garlic

Does you son plays games before he goes to sleep? If yes, his brain is still working "overtime". Can he read something instead for 30 minutes before? We should do something boring before we lay down. Is his room dark enough? Melatonin- the sleep hormone will develop only if we sleep in dark room (TV should be off). Can he drink warm tea, or milk (rice, soy, coconut)- even chocolate?

I saw ones on Tv show - Doctors, or Dr. Oz, the normal cycle of sleeping pattern and also a day cycle. One doctor was explaining how our body is set.

She sad, that if we will lay down by 10:00pm, we will sound to asleep very easily and we will have a good night sleep. After 10:00PM our body will get a second "power" and we will feel fresh again. We wouldn't have a very good night sleep. Some people would just turn in their beds until 2-3:00AM. Or you wouldn't be able to go sleep till that time at all.

People also sleep in 1 Ĺ hour cycles. If we need to wake up at 6:30 AM, we should go to bed by 9:30PM, or 11:00PM. Every hour and half we are sleeping very light and it's very easy for us to wake up. We will also wake up fresh and energetic.

If you will wake up in middle of the cycle, then you will feel tired all day.

She also sad this(not related to your son):

Around 2-3:00PM people will have very low energy, they will be also sleepy. Between 5-6:00 PM we will have a lot of energy. We should go exercise, or go to store to exchange something because if we need to fight with somebody, we will win.
  • 2


#731747 Simonaís Braided Challah

Posted by Simona19 on 18 September 2011 - 05:26 PM

Same here! Not soft any longer (quite dry) BUT will make good French toast tomorrow! Next time I will make two loaves and freeze one. Or make some buns.

Mine is dry this time too- more baking soda could be the reason. It isn't tasty like before. :angry:

The recipe should be like this:


Simonaís braided Challah
(Soft and edible for many days- no need to freeze)

Ingredients:

3 cups white rice flour
2 cups brown rice flour
Ĺ cup tapioca starch
1 cup potato starch
Ĺ cup arrowroot starch
3 Tbsp. Xantam gum
1 teaspoon Baking soda
1 Tbsp. of sugar
1/2 teaspoon of salt
3 cups of warm vanilla rice milk
2 rapid yeast packets ( it must be rapid yeast!)
3-5 Tbsp. of sugar (5 Tbsp., if you want to have a sweeter Challah bread)

4 large eggs
1 egg white
1 stick of Fleishman unsalted margarine in room temperature, not melted (if you don't have, use salted, but don't add salt anymore)

Egg wash:
1 egg yolk
2 Tbsp. or sugar
1 Tbsp. of rice milk

Direction:

1. Mix yeast, sugar and warm milk together and let it rise for about 15-20 minutes.

2. Put all dry ingredient in stand mixer. Add proofed yeast, eggs, and egg white. Mix for 3 minutes on low and 2- 3 minutes on high.

3. Place waxed paper on 10x15 baking sheet. Take a bigger cutting board and spread some oil (vegetable, canola) over. Divide dough on 6-8 pieces. Put some oil on yours hands, the same way like you do with lotion. Take one peace of dough, make ball and roll it into braid long about 6-7 inches. Repeat it three times. Take this braids and braid them together. Place them on baking pan.
If you work with 8 pieces, make second row of the Challah the same way as first. For the third row of Challah use only two pieces.
If you work with 6 pieces, then make second row with two braids and the first with one (like letter S).
When you work with braids, always have oily hands. Donít be afraid to use oil. Nothing will happen to dough.
This part is messy and little complicated, but it can be done.

4. Let it rise for 40-50 minutes (it colder room, for 1 hour).
5. Preheat oven to 350 F.
6. Mix 1 egg yolk, sugar and milk and spread this mixture with brush over Challah. Bake it for 50-60 minutes.
7. Mix 3 Tbsp. of sugar and 2 Tbsp. of water and spread it over Challah after you take it out.
  • 1


#730874 Simonaís Braided Challah

Posted by Simona19 on 15 September 2011 - 03:55 PM

Simona, it is more than "pretty good" - it is VERY good! You should be very, very proud of your major accomplishment. Really and truly.

That soup looks delicious. Is it a Slovenian recipe? I am really enjoying our Croatian meals! We leave for Istria in two weeks and cannot wait.

Yes, it is. The original recipe calls for dry beans instead of canned which means that you need to cook it for long time until soft. I didn't have time for that- I never have time for that and I came up with this easy option. Everything is good where is garlic.

As for the meat in this soup the original recipe calls for smoked ham, kolbasy, bacon, hot-dogs, or mix of them. Some people will cook a smoked pork sholder and later they will chop meat into soup.
I'm trying to make my life easy and my recipes are always simple - Most of them. :lol:

I can say that we finaly finished the Challah that I made on Sunday. It wasn't without fight. :lol: :lol: :lol:
Tomorrow I will bake another one. I will also make special cakes for my husband's party on Saturday.
I will post recipe from at least one cake later.

I'm happy....
  • 1


#729624 Simonaís Braided Challah

Posted by Simona19 on 12 September 2011 - 06:59 AM

Thanks! Perhaps I will try that method to make this bread. I am hoping to get a stand mixer for Christmas this year so if I have to I can wait to do it right. :)

When I worked with the stand mixer, I didnít use whisk or hook attachment. I used the middle think. It didnít whisked eggs, or wasnít so hard that you needed hook. Everything was just mixed together. By straining the dry ingredients you will mix Xantan gum evenly. By mixing eggs with margarine you would give your cake some fluffiness. I donít see big different by mixing all ingredients with hands. Before I went on gluten and casein free diet, I have been making cakes, breads the same way for years. Nobody uses stand mixer in my country. I bough the mixer because some recipes have very sticky dough that you have hard time to get it out of mixer (usually they are not so great).
Make the bread without mixer. It will be good.
  • 1


#729391 Simonaís Braided Challah

Posted by Simona19 on 11 September 2011 - 12:39 PM

Simonaís braided Challah
(Gluten and casein free)

Ingredients:

3 cups white rice flour
2 cups brown rice flour
Ĺ cup tapioca starch
1 cup potato starch
Ĺ cup arrowroot starch
3 Tbsp. Xantam gum
1 teaspoon Baking soda (I used measuring spoons)
1 Tbsp. of sugar
1 teaspoon of salt

3 cups of warm vanilla rice milk
2 rapid yeast packets
3 Tbsp. of sugar

4 large eggs
1 egg white
1 stick of Fleishman margarine in room temperature, not melted

Egg wash:
1 egg yolk
2 Tbsp. or sugar
1 Tbsp. of rice milk

Direction:

1. Mix yeast, sugar and warm milk together and let it rise for about 15-20 minutes.

2. Put all dry ingredient in stand mixer. Add proofed yeast, eggs, and egg white. Mix for 3 minutes on low and 2- 3 minutes on high.

3. Place waxed paper on 10x15 baking sheet. Take a bigger cutting board and spread some oil (vegetable, canola) over. Divide dough on 6-8 pieces. Put some oil on yours hands, the same way like you do with lotion. Take one peace of dough, make ball and roll it into braid long about 6-7 inches. Repeat it three times. Take this braids and braid them together. Place them on baking pan.
If you work with 8 pieces, make second row of the Challah the same way as first. For the third row of Challah use only two pieces.

Posted Image

If you work with 6 pieces, then make second row with two braids and the first with one (like letter S).
When you work with braids, always have oily hands. Donít be afraid to use oil. Nothing will happen to dough.
This part is messy and little complicated, but it can be done.

4. Let it rise for 40-50 minutes.
5. Preheat oven to 350 F.
6. Mix 1 egg yolk, sugar and milk and spread this mixture with brush over Challah. Bake it for 50-60 minutes.

Posted Image

7. Mix 3 Tbsp. of sugar and 2 Tbsp. of water and spread it over Challah after you take it out.
Enjoy! This Challah tastes like the real think. Itís very good and very soft for 3-4 days.

Posted Image

OR

I bough round porcelain dish for pies. Itís 2 inch deep and have 9 inches in diameter. I used it the second time when I baked this Challah.
I divided dough 6 times. I braided three braids together and placed them in one half of the pie pan. I repeated this with other three braids.

Posted Image

I let it rise for 1 hour and baked on 350 F for 50 minutes. After I took it out, I spread the sugary water over the top of Challah.

Posted Image
  • 2


#727975 The What's For Dinner Tonight Chat

Posted by Simona19 on 05 September 2011 - 04:23 PM

I made minestrone soup, meat and vegetables empanadas. For snack we will have just watermelon.
  • 1


#724305 Bread Machine Question

Posted by Simona19 on 20 August 2011 - 12:58 PM

Marc,
you have two directions how to make Pamela's bread. One is for bread machine and another for oven method where you need to let your dough rise. Check the directions one more time.
  • 1


#720990 Balance Issue Ataxia?

Posted by Simona19 on 05 August 2011 - 12:37 PM

Hi, try google vasal vagus effect or response...very similiar symptoms, the bowel goes all way up the left abdomin and wraps around the spleen, digestive disorders can set off the vasal vagus nerve that is next to it and cause lightheadedness, syncope fainting feeling ,pass out and balance issues, diorientation confusion, blood pressure drops, weak shakey, almost feels like a diabetic response episode to people experiencing. Terri

I thought the same thing at first, but the tests that I had were normal for vasal vagus, or vasovagal syncope. I hade Tilt table test, stress test, echo, many ECG, twice Holter monitor- everything negative, or normal.
Doctors think that I might have dumping syndrome, but I think I have POTS and some illness that is causing POTS. From the list of things that can cause POTS my doctors had ruled out half of them.

http://www.dinet.org...causes_pots.htm


Check the video on the bottom of page. The first part- that is me. And I'm doing the same thing with food, or I won't eat anything for 5-6 hours, just to avoid the episode. I will eat something and I will lay on sofa with the face like her, not able to move. I also have almost every symptom from the list.
I came across this just yesterday. I want to show this to my neurologist. I also made video from myself. I hope that it will be helpfull.

http://www.healthy-h...e-symptoms.html
  • 1


#720576 Balance Issue Ataxia?

Posted by Simona19 on 03 August 2011 - 02:14 PM

Simona19 - thank you for that dumping info. - I've heard of that before, but never in such detail. There's a friend I know with these symptoms who has been stymied as to what's wrong. I'm going to pass that along!


I want to tell you that you don't have to have surgery on your stomach to have dumping syndrome. There are also other causes, like gastrointestines juices, or neurological issues (I might have this because I have also orthostatic hypotention, dumping syndrome, muscle twitches in legs and arms, and my veins don't constrict fast enough to pump blood into my head which can be a sign of something more serious. I don't have tumor, cyst or cancer, but something is off. I have appoitment to see another Neurologist on August 16. and Neuro Eye doctor on September l. I hope they will find what is wrong with me very soon.)

http://www.mayoclini...DSECTION=causes
  • 1


#720185 Balance Issue Ataxia?

Posted by Simona19 on 02 August 2011 - 04:57 AM

Hi, new here, it is a comfort to know not alone, initially was loosing my mind. Celiac sufferer, just diagnosed and started Gluten free, this will be easy for me as I am so desperate. Also GI Dr. did endescopy for celiac biopsy and found `stricture gastroesophogeal juncture=inflammation swelling shut of esophogus", small Hiatel Hernia.
Worse problem besides hideous initial 10 weeks suffered 30X day diarhea, is Balance, Falling feeling, starts as pressure under left rib then head, was told could be ataxia and could improve with gluten free strict diet. I could even be sitting down at desk and Bam, a jolt-falling feeling, it is so scarey to say least. Anyone else experience this and what was your personal experience, did it improve with diet? What did your Dr.`s do and say about it? thanks from panic woman, Terri

Hi!
Can you have dumping syndrome? After meal your stomach would pass all food- undigested to quickly to the small intestine. The small intestine doesnít know what to do with that thing and tries to melt everything by itself. In this process it will absorb more blood and water from your body and people will feel dizzy. If you have both types, then you can feel dizzy right after food, or 2-3 hours after when partly digested food would end up at the entrance into colon. You donít have to eat nothing later, but you will have the symptoms.
I have that for one year. Mine is very severe. I had many tests to rule out other things, but so far everything was negative. If I need to do something, or go somewhere, I wouldnít eat, or drink nothing to avoid the feeling of fainting.
Check this:
http://www.123manken...umping-syndrome

http://www.mdadvice....illness182.html

There are two types of dumping:

1. Early dumping which occurs 30-60 minutes after eating and can last up to 60 minutes. Symptoms include sweating, flushing, lightheadedness, tachycardia, palpitations, desire to lie down, upper abdominal fullness, nausea, diarrhea, cramping, and active audible bowels sounds.

2. Late dumping which occurs 1-3 hours after eating. Symptoms are related to reactive hypoglycemia (low blood sugar) which include sweating, shakiness, loss of concentration, hunger, and fainting or passing out.

Early dumping occurs as a result of rapid emptying of sugars or carbohydrates from the gastric pouch into the small intestine which causes the release of hormones (gut peptides) that effect blood pressure, heart rate, skin flushing and intestinal transit, leading to a light-headed, rapid heart rate and flushing sensation often accompanied by diarrhea. Late dumping symptoms are related to increased insulin after oral glucose (sugar) with subsequent hypoglycemia (low blood sugar).


I will sit by the table and in the instance I will feel like faint, I don't see nothing, I will be very weak, dizzy, not able to move. It's awful feeling.
What you have can be ataxia, but it also sounds like dumping syndrome.
  • 1


#718002 Pumpkin Bread Recipe

Posted by Simona19 on 22 July 2011 - 06:51 AM

This sounds great! It sounds like its got some good nutrition and the only sodium is in the butter (which I could sub for unsalted). I need low sodium for my mom who isn't wanting to eat.

What size is the can of pumpkin? I have seen 2 sizes of other brands.

I forgot to post this. Sorry.
It is 15 oz., or 1 3/4 cup.
  • 1