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AzizaRivers

Member Since 27 Dec 2010
Offline Last Active Feb 04 2012 07:38 PM
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Topics I've Started

Is This Neuropathy?

02 October 2011 - 04:17 PM

Some of you may have seen a few posts of mine here and there recently related to trying to figure out why I'm feeling sick again. I have had several ulcers at the same time lately, as well as mild stomach issues (nothing like if I was blatantly eating gluten, but still enough to make me feel "yucky" all day long) and just feeling down.

Today while I was at yoga, I was bent down forward, and my feet and ankles started to feel like I was standing on something that was vibrating. It was more than tingling, it was really a fast vibrating feeling. Over about 45 seconds to a minute it just got worse and worse until it was almost unbearable and I was about to sit down or say something to my instructor when it stopped all of a sudden with a warm rush. Now this has happened to me before--mostly while I am either at yoga or at dance at my body is feeling the strain of exercise--but not quite this bad. Because it usually happens during exercise, it never occurred to me that it was anything other than my body just "being weird." But since I've been feeling sickish anyway, it crossed my mind that what I know of neuropathic symptoms is that they feel like a tingling or vibrating and often happen in the feet.

I never got that before diagnosis. But does this sound like it might be related to the food issues I'm trying to figure out? Or does it sound like it is more likely to have to do with the exercise? Any thoughts are appreciated...I'm just trying to get to the bottom of this.

Do You Guys Get Your Gluten Symptoms For Other Intolerances, Or Different Symptoms?

01 October 2011 - 05:20 PM

I'm wondering if those of you with other intolerances tend to get the same symptoms you get from gluten, or if you have a whole different set of symptoms for other things.

I have lately had a lot of canker sores (I have 4 right now) and I don't usually get those without it being food-related. I've been having mild stomach issues similar to my gluten ones, but on a much smaller scale. I'm not incapacitated like I would be if I was eating regular gluten food or anything, but I am uncomfortable. I do live in a mixed house (like with my partner's family so it's out of the question to ask everyone to change) but I am extremely careful. So it's possible I'm having CC, but I also wonder if maybe it's another intolerance. I've been gluten-free for almost a year now and I know it's common for new ones to show up 6-12 months after diagnosis and diet change.

I started a food diary this past week to log my symptoms along with whatever I ate. I guess if it's another intolerance that will help me figure it out. But if it's just CC from cookie sheets/pans (I don't have my own), crumbs, etc. then I won't know from that. If it is CC, I'm almost totally sure it's not from a product but rather from sharing the pots and pans, getting gluten crumbs near my food, and perhaps things like eating rice someone else has made, in which they used butter from the non-gluten-free butter dish.

What Would You Do With Jam?

10 July 2011 - 04:12 PM

So my partner and I really love making jam and canning things, and because of all of the wineberries in our yard and fields, we've found ourselves with 10 jars of jam (and it's not even peach or blackberry season yet!). He has it on toast or bagels every morning, and I really want to have some but I've only had a little so far because I don't have bread or crackers to put it on. I do occasionally have bread but I don't like to eat it very often, and I refuse to shell out 6 dollars for a small box of mediocre crackers.

I've stirred some into vanilla yogurt, and that's as creative as I've been able to get. Not a huge fan of rice cakes. So I'm looking for suggestions. If you had as many jars of jam as we do (maybe you do, too!), and no bread, crackers or other gluteny friends, how would you eat it?

Peace A Pizza

24 June 2011 - 06:22 PM

I heard from a celiac friend the other day that Peace A Pizza makes gluten-free now. He said they put it in a separate oven and have a separate set of equipment to prepare it with. All second-hand info, have not seen or asked myself. He said it's not on the menu yet and not at all locations. Apparently it was pretty good.

Anybody tried it? Heard anything?

Soft Pretzels!

17 June 2011 - 01:09 PM

Before diagnosis, I had this particular soft pretzel recipe that I LOVED, it seriously was the best. Most of the things I loved pre-celiac are only eaten rarely now, although I have recipes for them, because we all know it's not the best idea to just replace gluten with all of the other carbohydrate options we have. But really...I was just craving a soft pretzel. A soft pretzel can't hurt anyone, can it? ;)

Not anyone who is gluten-free, soy-free, dairy-free! This recipe is free of all those. I invented it based on my old favorite gluteny recipe as well as a few others I looked through while I was messing with ingredient ideas. Everything in here has a purpose, but I put some substitutes after the ingredients if you need or want to change anything.

Mix in a bowl, let stand until foamy:
4 teaspoons active dry yeast
1 teaspoon honey or sugar
1 1/4 cup warm water

Other ingredients:
1 1/2 cups potato starch
1 1/2 cups tapioca starch
1/2 cup rice flour
1/2 buckwheat flour
1/4 cup agave
1 1/2 teaspoons salt
1 tablespoon olive oil
1 teaspoon baking soda
1 teaspoon xanthan gum
1 small egg

To be used at the end:
1/4 cup baking soda
water for boiling

SUBSTITUTIONS, ETC.
I did use one small egg, which I added only because I have chickens in my backyard and I thought it would help with structure. If you need it egg-free, go without. :)

If you can't have nightshades, try cornstarch or arrowroot starch.

If you don't want to use agave or don't have it, you could use 1/4 cup of honey instead, or 1/2 cup of sugar. If you go the sugar route, consider adding a tablespoon of honey as well (or molasses for flavor!), or one or two tablespoons of applesauce. I think the honey and agave really helped with moisture in my recipe so you'll need to make sure you account for that.

If you don't want the buckwheat, you could use sorghum or just more rice flour.

If you don't want the xanthan gum, I'm sure you could use guar or tara. If just leave it out and see what happens.

Directions:
Mix the flours, xanthan gum if you used it, baking soda (just the teaspoon for now) and salt in a large bowl. Make a well in the center and add the yeast mixture (which has been standing for about 10 minutes), egg if you're using it, olive oil, and agave or whatever other sweetener you picked. The dough will be fairly wet. I floured the countertop with potato starch and kneaded it well with my hands while adding more starch as needed. Let it rise for an hour or so. Preheat the oven to 400 F. Roll them out and form them however you like (I made 21 fist-sized pretzels).

Let them rise a little more while you go to the stove and boil 1/4 cup of baking soda with water 2 inches deep or so, enough to boil the pretzels a few at a time. Boil them for 30 seconds, flip, 30 more, pop them back over onto a greased (I used olive oil) cookie sheet. I needed two sheets for this. Bake them for about 10 minutes or so, checking and taking them out when they have started to brown a little.

I can have dairy, so I dipped them all in melted butter and then half in a brown sugar/cinnamon mixture after that. The ones I didn't sugar got salted with coarse salt. But you can do them however you like, since the recipe is officially dairy-free. You could try sprinkling salt or cinnamon-sugar on them before they go in the oven (it will stick while they're wet, if you're not going to use butter or a substitute).

This recipe is a little labor-intensive I guess, but it was SO worth it. They are excellent!