ciamarie

When I saw asthma, I thought you may also have an issue with sulfites (which is a type of preservative / food additive). Also, if your digestion is having issues due to ncgi or celiac, etc. then sometimes raw fruits and veggies can cause problems. They're a bit harder to digest. Same goes for chickpeas, they're higher in fiber than other beans.

 

Also, if you're eating canned chickpeas, they most likely have added sulfites. I cook beans on a pretty regular basis, after soaking for several hours. I usually use a pressure cooker, and today I'm going to make some in my new crock pot. The kinds of beans I eat most are great northern and navy beans. I've recently added black beans, too. I'm going to re-test pinto beans again soon. I also avoid all soy.

 

Here's a link that's a good starting place for sulfite information: http://www.readingta...com/nosulfites/

I can't add anything to mushroom's excellent answer, except my own opinion would be to possibly challenge long enough to get a dermatologist biopsy for DH, but forget trying to get a biopsy by GI. I suspect if you try to go the GI route, you'll be one very miserable person long before enough intestinal damage is done. Especially since you said when you challenged for a week, the rash was all over. Many of us take much more than 1 weekend to get over it.

I've actually been doing pretty good, thankfully! Even itching behind the knees is a rare thing for the last couple of weeks. I think I may be absorbing iodine better. For salt, I've been using the Morton canning & pickling salt. It has NO additives, not even for anti-caking. I quit sea salt for a while, went back to it for a bit and think I had some issues with it. Otherwise I do eat salted butter and eggs with yolks just fine. But I did have some issues with 1 brand of butter I tried, so there was something in there that bothered my system.

I did want to add that I'm still avoiding the sulfites, as well as MSG type ingredients. That helped a ton, also.

^{Merry Christmas to all, and to all a good night!}

+1 And I'll add, Happy New Year. Y'all have made this past year much easier. And I'll take any prayers for improvements in finances in the new year, if you're the praying sort (I am).

Part of the answer depends on whether you'll be using an all-in-one gluten-free flour mix, or buying individual flours. I usually stick with rice flour, tapioca starch / flour (in the case of tapioca they're interchangeable terms) and buckwheat. I'm going to be trying millet flour soon too. At any rate, starting with a mix like Pamela's might be the best bet to start.

My 2nd tip would be to make just 1/2 or 1/3 of the recipe as a test, since 3 cups of flour and 2 cups of sugar is a lot for a cake. It would not be good to be disappointed with it. I know carrot cakes usually use a lot of oil, so scouting out a gluten-free carrot cake recipe might give you some clues on the right proportions. I would suspect you'd want to reduce the oil some for using gluten-free flours with this recipe.

Lastly, I posted a recipe for applesauce cake a little while back you might want to try:
http://www.celiac.co...pplesauce-cake/