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Member Since 12 Nov 2010
Offline Last Active Yesterday, 06:45 PM

Posts I've Made

In Topic: Cooking With Flour

20 April 2015 - 06:22 PM

Regular wheat flour is banned in my house although it's just my son and I. I have Celiac he doesn't (yet)  The reason is that when you are mixing pancakes, cake, anything really, the dust from the flour can stay in the air as long as 4 hours which inhaled flour is just as bad for a person with Celiac as eating it.  So we buy my son regular bread from the bakery and he has to not double did the knife in butter, peanut butter etc.. I make gluten free baked goods and he likes then as much or better than the regular kind.  Even my friends that are not gluten free ask me to bring cupcakes or cookies to get togethers   :)   So once you've been in this a while it will get easier.  In the meantime, if they want pancakes you can buy a mix that is in a bottle that they just add water or milk to and then it would be contained in the bottle so it may not get as much in the air.   Just a thought.   It is nice that my son is able to do gluten free with me except for his bread and an occasional pack of cookies.  It makes life a lot easier.   He likes brown rice pasta so we're good there.    My older son and family will be here to visit for a week tomorrow and they have the same rules when it comes to cross contamination.  They are vegetarian and I don't sprinkle meat juice on their food   :)     Good luck 


Just found this:  The problem is that when you breath it in through your mouth and nose, those particles of flour can become trapped in your saliva and mucus and then be swallowed.  At that point it enters your digestive system.  The Gluten Intolerance Group says that flour can hang in the air up to 24 hours. That’s a long time. 

In Topic: New To All Of This - Questions

06 April 2015 - 06:07 PM

My adult son lives with me and he does not have to be gluten free.   He eats gluten free at home except for breads so that he doesn't cross contaminate me and we eat the same meals we had before basically.  His rules for bread are that he has to use a plate and not get crumbs in the butter, jam etc...   You could get your own containers and don't use community condiments.    I don't know how many people you have to feed but it would be easier if everyone did it at home at least for pasta.   Pizza you will be ok with different crusts but be sure you use your own pan.. don't cook them together.    I bake a lot and it's all gluten free and he says he can't tell the difference.  When he is out away from me, he eats what he wants and even when we go out together to a restaurant he gets his own things.      As for the chicken with broth, be careful with any add ins to food.  In the US they are required by law to state wheat but not barley or rye.   It's getting easier to find things that are gluten free in the grocery store and as you probably already know many foods are naturally gluten free.   Meat (not breaded and no gravy) but seasoned well to taste good, fruit, veggies, cheese, milk, yogurt (beware with yogurt of add ins), ice cream...    Mexican food has become my favorite 'out to eat' venue as most everything is ok for me except flour tortillas.  Never got sick yet in  all these years.  


I had the same experience, phone call , you have celiac, eat gluten free, see you in 3 months.. and after that 3 month appt nothing.  Never saw the gastro doc again.   :)  Oh forgot about the dietician he sent me to, and he showed up for the appt as well to learn about it and I knew more than she did.. the world wide web is a good teacher  :) 

In Topic: Thyroid Medication?

04 April 2015 - 08:28 AM

I had a thyroidectomy in 2013.   I take Levothyroxine daily now and don't have any issues with it. I'm not sure of the brand, the label says LAN but my pharmacy got me a special one because of the Celiac I know that.    My pharmacy is quite good where they check all my meds for gluten before they hand them over to me. 

In Topic: Best Flour For Gravy?

04 April 2015 - 08:05 AM

 Thank you.  I have all of those flours on hand... might be out of sorghum but I luckily have a whole foods store only a couple of kilometres away that keeps all of these flours in a separate gluten-free, bulk bin area.


I'll leave out the xanthan gum for gravy.  I can't imagine that would do anything helpful in gravy, right?

I sometimes use xanthan gum in gravy but just a pinch (like a pinch of salt) to give it some texture but it's not necessary  :) 

In Topic: Best Flour For Gravy?

04 April 2015 - 07:51 AM

I just use my flour blend with a pinch of xanthan gum. I keep this on hand for baking and to make gravy, make a slurry with it and perfect every time.   I spent a lot of time experimenting with this blend (a little will to bake and a lot of science :) ) it works cup for cup with any recipe gluten free or not (of course with xanthan gum added).  Most of the flours can be found inexpensively at an Asian store or in that aisle at your grocery store.  Except the sorghum but a bag is not too expensive and goes a long way.  If you like a more whole grain feel to your baked goods you can skip the sweet rice flour and use all sorghum  :) 


Flour blend

5 parts white rice flour 5 cups,

1 1/2 parts sorghum flour 1 1/2 cups,

1 1/2 parts sweet rice flour 1 1/2 cups,

4 parts tapioca starch 4 cups

I mix this ahead in a large cereal keeper so I always have it on hand.

Depends what you are making on how much xanthan gum.

xanthan gum (measurements are per cup of flour)

1/2 tsp per cup for cookies, cakes, and cupcakes

¾ tsp for muffins and quick breads

1 to 1 ½ tsp for breads

2 tsp for pizza crust



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