SensitiveMe

I use potato vodka when vodka is called for and in recipes such as vodka alla penne or making my own vanilla extract. I go to the liquor store and specifically ask for types of potato vodka they have. I use a brand called vesica which is triple distilled and imported from Poland. It is relatively inexpensive but some other brands of potato vodka are quite costly.

I would like to add that bread machines are not as forgiving as making your own bread from scratch. Be very careful with using the exact measurements of things. You also should get a machine that has 2 paddles in it as glutenfree bread mixture doesn't mix together that easy, and a few minutes after the machine starts mixing you should open the top and push down the sides of the mixture to help it mix together more easily. The dough will be very sticky though and I use a silicon spatula to push down the dry sides of the flour mixture then use a butter knife to scrape back in anything that has stuck to the spatula.

And be sure to use either xanthan gum or guar gum. I made the mistake once of using someone's advice of using chia instead of gums and spent the evening cleaning out the big mess it made in the machine as it rose so high it was all over the place. Maybe glutenfree bread can be made from scratch using chia but either xanthan or guar gum are needed in a bread machine for structure and texture of  yeast breads. I cannot use xanthan gum because of corn intolerance and when I substitute guar gum instead of it in the bread machine I add another 1/2 teaspoon as I found in most things that a bit more guar gum is needed than substituting it on a one to one basis for xanthan gum. I have never attempted making glutenfree bread from scratch as I am used to using bread machines for years as they are convenient for me who has many interruptions and cannot be in attendance for the rising part of making you own bread from scratch. I imagine making your own from scratch would turn out better but I just don't have the time for that.

And I forgot to say that I add one tablespoon of a glutenfree product called Cake Enhancer that I get from King Arthur flour company. It makes the bread a bit softer and moister and help keeps it longer. But I only use 1 tablespoon of it at the most and not their recommended amount of much more.

I only use a bread machine for my bread and have done so for a few years now. I think the pricey brand you may be referring to is Zojirushi. I use the same one I had for over 10 years when I had to switch to glutenfree but I program in the settings for the rise and bake times as glutenfree bread does not need as much rise time and needs more bake time. I also don't use their recipe and instead use 3 1/4 cups  King Arthur all purpose glutenfree flour and 3/4 sorghum flour plus I use guar gum instead of xanthan gum and use agave nectar instead of honey because of a corn intolerance.

There is a fairly new Zojirushi Model called Virtuoso which has a glutenfree setting on it. I have seen it in my Chef's catalog listed for $279.95. Chef's catalog usually always does free shipping but just recently are having to add state taxes to what they sell and ship.

I think there are other brands of bread machines out there with glutenfree settings on them but I really don't know how they work out for people. But I would really recommend a machine with a glutenfree setting or one in which you could program in rise and bake times.

I could not tolerate Rice Chex but came to know that it is because of corn. Initially, I did not have knowledge of all the many corn derivatives.

I also could not even tolerate honey and then found out they feed bees corn syrup often in winter months and it is present in the honey so I now use sugar or agave nectar. A lot of problems for me because derivatives of corn are in just about everything. There is a list of corn derivatives at www.livecornfree.com and you can click on a red link saying ingredients to avoid for an extensive list of them.

Andi...I am also allergic to many medications and I have had many problems with blood pressure medications and the worst being with Diltiazem 24 hr. ER. However, I can only tell you my experience and I know all of us react differently to things.

I cannot take many blood pressures medications in the first place which have a diuretic effect because I am allergic to sulfa and several available blood pressures medications are contraindicated in people allergic to sulfa. So initially a few blood pressure medications which are not contraindicated in people allergic to sulfa were treid  and made my pulse rate go down to 42 but continued to give me a high blood pressure. But when I went to the doctor they never would check my pulse but only my blood pressure and since I am a nurse and check my own blood pressure and pulse I told the doctor I am refusing to take a blood pressure medication which takes my pulse (heart rate) down into the 40's. The nurse and doctor at the office saw me as being uncooperative but I didn't care as I am a nurse and not stupid enough to keep taking a blood pressure medication which made me so drowsy that I slept all the time and made my pulse rate go down to  40 from. So I kept going back to the doctor and telling him to change my blood pressure medication to something different. Eventually I was put on Diltiazem 24 hr ER (extended release) which only made my blood pressure go even higher. I took this medication at the same time every morning and at the same time every evening I would react to it and so I had no doubt in my mind that I was reacting to Diltiazem and once again refused to keep taking it and told the doctor I am not going to take it.

After 3 trips to emergency rooms for digestive problems and high blood pressure the doctor ordered a digestive disease consult on me. But he only ordered it because the emergency room physican himself asked me my doctors name and personally called him telling him to get a digestive disease consult on me. Eventually an allergy panel bloodwork test showed I have antibodies to wheat corn and soy. Also I react to oats. So the digestive disease doctor said I am allergic to wheat, corn, soy and oats and sent me to an allergist. Also a lactose intolerance test was done on me and showed I was very highly lactose intolerant. The allergist however said I did not have a true allergy to wheat, corn, soy and oats but that instead I was highly intolerant ot them.

Now, on to why Diltiazem ER caused me problems. It is because it is an extended release medication and contains maize which is from corn of which I am highly intolerant of. And all extended release medications usually contain maize which is from corn. I now take a medication called Diovan which works and doesn't cause me any problems but it is not available in generic form and depending on your insurance can be costly. As for all the other medications tried on me I cannot say why they caused me problems as I have always had allergies or reactions to certain medications plus am now intolerant of wheat, corn, soy and oats. Sorry for the long post but am thinking perhaps my own experience with having many allergies or reactions to medications may be helpful to you. It is truly a nuisance to have medication reactions and rashes and allergies and I always hold my breath whenever I have to take any new medication. And I am hoping you will soon get a blood pressure medication that doesn't cause you problems.

As for developing a rash from medications I believe it is best to immediately call the doctor and report it and ask what to do. I do not believe thinking you should continue to take a medication that gives you a rash is better than thinking you might have a stroke... a rash could possibly develop into a more severe life-threating reaction. It seems to me also you need to have a blood machine available at home so you can take you own blood pressures and keep a record of them you can take to or report to the doctor. As a final note I would like to add that I used to have severe itching and rashes and I no longer have those problems since going glutenfree and do not eating any wheat, corn or corn derivatives, soy, or oats.