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HauntedEyes

Member Since 29 Jun 2012
Offline Last Active Dec 13 2012 10:04 AM
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Topics I've Started

Want Bread Recipes (Multiple Food Intolerances/allergies)

27 November 2012 - 12:21 PM

Help please. I'm somewhat new to gluten-free eating (about 6 months). I would like some tried-and-true bread recipes that omit the following problem foods:

Gluten
Eggs
Soy
Casein (dairy)
Corn
Rice
Potato

Oats are OK for me, as are nuts.

I am having a hard time because so many of the gluten-free recipes use corn, rice and potato, which I cannot have, and also egg. I have not even come across a decent all-purpose gluten-free flour that does not use one of my problem foods—I have resorted to grinding my own flours instead. I'm having difficulty getting the texture right, I think, because many of the recipes use egg, and I am having to try something else (like chia seeds). Nothing seems to come out quite right. Yes, I do know gluten-free baking tends to be a bit denser, and I'm OK with that. I just don't think what I'm making is coming out right in the end. And I can't compare it to store-bought gluten-free baked goods because all of those have my problem foods in them, so I've never eaten them. I can't even get Chebe bread to come out quite right, I think, because of avoiding eggs and dairy (I'm guessing my Chebe isn't right ... since I haven't had it before and can't have it according to the written instructions, I have no real comparison). I've asked around elsewhere, but no one ever responds.

Sprouting, And Raw Vs. Cooked

02 July 2012 - 09:25 AM

I was wondering about sprouting my legumes and my allowable grains, since they are supposed to be more nutritious and have enzymes we need. Supplementing with enzymes will be hard for me, since many have soy, corn or rice ingredients, which I have to avoid for a time. From those who have been celiac or gluten intolerant for a longer time and do sprout, from your experience are the sprouted foods (raw and/or cooked) easier on your gut, or would they be too harsh until things are healed up?

And I know there's more nutrition in the veggies if you eat raw, but is raw too harsh for one new to cutting out glutens and other food sensitivities?

Since I am going to have to drastically cut what I can eat, I want to get the most "bang for the buck" nutrition-wise from the food I do eat.

Enterolab Results ... Have To Go Vegan

29 June 2012 - 09:29 AM

I just got my test results back today on my EnteroLab testing. I expected gluten, knew about egg, and suspected maybe corn, but I did NOT expect what I found out. Yes, I do have antibodies for all those, but I also have them for everything else they tested except to nuts and oats. I am new to suspecting gluten problems, and have been off gluten for about a month (biopsy was negative) except for some accidental cross contamination that made me very sick.

Test showed I have antibodies to:

gliadin (gluten)
casein (cow's milk)
soy
ovalbumin (chicken egg)
corn
rice
beef
tuna (so should avoid all seafood)
chicken
pork,
white potato (so should avoid all nightshades)

It sounds like I am going to have to go vegan! How do you cope with such a drastic change as having to cut out all the commonly used grains, and the commonly eaten meats, and also cut out the nightshades?! About all it leaves are some fruits and vegetables (of which from other testing elsewhere I know I am intolerant toŚlike asparagus, eggplant, celery, garlic, sesame, watermelon, blueberries), nuts and legumes. What is there left to eat that will give me the right nutrition? How do you handle travel and visiting family with such extreme restrictions?