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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About kactuskandee

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  1. Chelation?

    I've been taking Chelation therapy for a good number of years now, but I'm older. I would not recommend it for a child with autism, or a child period. I have seen it do wonders for older people with heart problems, Alzheimer's and diabetes. I'm sorry I know nothing about licensing in England but if you decide to do this in the USA here is a good place to start: http://www.ACAM.org And I would recommend using ONLY an acam certified M.D. They may have a link to info in other countries on this web site. As to the child that died---well, it was a case of using the WRONG chelating medicine. Read here, especially the 5th paragraph down. http://www.phillyburbs.com/pb-dyn/news/103...006-599356.html For a child I think I'd stick with the more natural ways of chelating, and staying gluten free. Hope this helps a little, Kandee
  2. I'm glad this subject was brought up. I just bought a Farmer John ham, cheap. I went right away and looked at the label, which was under the price tag, and it clearly stated soy sauce made with wheat. I'm taking it back!!! Kandee
  3. Cinnamon Balls

    And I just saved it in with my gluten-free recipe file....I can't wait to try these....they sound yummy, and cinnamon is SOOOO good for you. Thanks Claire! Kandee
  4. Digestive Enzymes

    I use Essential Enzymes by Source Naturals. I've had great luck with them. The only problem is they don't have a probiotic in with them. That you'd have to take separately. I get the largest size bottle through Vitacost.com. I've checked into Digest Gold and they look great but are pricey. Kandee
  5. Easter Candy

    It's the "buttered toast" flavor of Jelly Belly's.....that is not gluten free.....for obvious reasons. Kandee
  6. Self-rising Flour

    These are the recipes I have for self rising flour. Frankly I haven't tried them yet. Gluten-free self-raising flour #1 2 tablespoons potato flour enough white rice flour to make it up to 1 cup 1/2 teaspoon bicarbonate soda 1/2 teaspoon cream of tartar 1 teaspoon xanthan gum OR guar gum OR pre-gel starch Self-Rising Flour #2 4 cups gluten-free all purpose flour mix (your favorite) 1 Tablespoon sugar 1/2 Tablespoon salt 2 Tablespoons plus 1 teaspoon baking powder Sift together all ingredients well, store in zippered storage bags. Can be used in any recipe calling for self-rising flour. About 4 1/4 cups Gluten-free self-raising flour #3 1 cup all-purpose gluten-free flour plus 1-1/2 teaspoons baking powder AND 1/8 teaspoon salt. Sift and mix it all together well before adding the rest of the ingredients. I hope this helps! Kandee
  7. I put a slice (or 2) in a small zip close plastic bag and nuke in the microwave for a few seconds, 10 to 15 seconds depending on the number of slices, thickness and if it's been frozen or not. All microwaves are a little different so you have to get used to your own model. I do this with ALL gluten-free baked goods.....homemade or commercial. Since bread is about 30% water there is no need to add any. I even do this if I'm packing a sandwich to go. I freshen the bread, make the sandwich, then wrap tightly in plastic cling wrap to stay fresh tasting. I'm never disappointed. Kandee
  8. Coconut Flour

    Doing a Google search I only found the same ones Stephanie found. My guess is that it has a natural coconut flavor to it (like unprocessed coconut oil) and would be best used in baked goods that are meant to be sweet. I may be wrong but the only way to find out is to try some. I see it's being promoted as being low carb, but I forgot to check the fats and calories, which are equally important to some of us. But yes, please post the results anyone, if you try it...we're all curious. Kandee
  9. I Love The Chebe Bread !

    You're very welcome Annie. I hope it works out well for you. When my friend first made it she put it in a pie pan, then cut it in wedges and put butter on it to eat. I don't know how it will work for rolls or buns so if you have any luck please post your results. I'm curious and I'm sure others are too. Kandee
  10. Meeting 6 - 8 PM at the Barstow Hospital. It 's awesome and we usually have a registered Dietitian, and a doctor or 2 who treats Celiacs. They all are always so helpful and knowledgeable. Celiacs from all surrounding areas of the High Desert are invited...(and heck, even if you're from Las Vegas & want to join us we'd love to have you!) Our contact person is: Barstow - Resource: Contact: Kathleen Hemingway 25914 W. Highway 58 Barstow, CA 92311 Tel: (760) 253-7764 E-mail: dkhemingway@san.rr.com Kandee
  11. I Love The Chebe Bread !

    Annie, I just happened to have saved it when I saw it posted here sometime ago. I have to admit I haven't made it but a friend did who eats gluten-free and loved it...I'm so sold on the actual Chebe that I just mail order it in. Kandee "Chebe Bread" Substitute 1-1 1/4 C tapioca starch (flour) 1 tsp baking powder a little salt to taste 1 egg 3-4 oz grated cheese 2 Tbs of oil just enough milk to make the dough pliable (if the dough is to wet add a little tapioca starch) Bake @ 350 for 25-30 minutes
  12. How Can You Tell The Difference Between

    Merkita, It is my understanding that Almond Breeze does indeed have soy in it, but Pacific Brands Almond milk does not, however they don't make a chocolate version....I make my own chocolate syrup out of plain cocoa and sugar and a little water, or add an organic syrup to the almond milk that does not have soy in it. I find I'm even sensitive to soy lecithin, even though they say most people shouldn't be. To date I've not found a dairy free dark chocolate bar that doesn't have it in it, so if anyone know of one, please let me know. Kandee lorka150 - I get dizzy when I accidentally get some gluten, but haven't had that happen with accidentally getting soy. With soy my muscles, especially in my legs ache as if I'd been running a marathon. Strange reaction I know, but that's what happens. Besides gluten, soy is the next hardest thing to stay away from. Mariann had good advise..get a serum allergy test to start.
  13. Grinding Grains

    I use a Vita Mix..............have for years..I'm on my second one..and not because the first one gave out, but because I'd had it for 8 years and my warranty ran out after 7.............but the warranty is something to behold............I've done stupid things that were my fault..and even told them so, and it was still covered..the company is awesome...BUT you have to be careful..only buy direct from the manufacturer or you won't get a long warranty...if you buy it from, say, Costco it is a little cheaper, not much, but not as long a warranty.... I know they are EXPENSIVE but if you divide the cost by the years service you can get out of it, it's not that much. It's pretty hard to find something with that much power that will do that many things. I even make soft serve ice cream in mine. I use mind daily--for smoothies/soups/puree's/etc..............but the dry container only for grinding grains and beans for bean flour. But I don't know why you couldn't use a small coffee bean grinder..you just have to do smaller batches at a time. I grind whole spices that way. Kandee
  14. Thanks everyone for your input. damorekids---I'll definitely ask her to bring some Giusto..if she can find it. If not, I'm happy with the Tinkyada.............was just wondering HOW good the Italian gluten-free pasta REALLY was!!! Kandee
  15. These are awesome..thanks for posting the recipe Tiffany.. and Kasey's Mom--I buy those same think organic bars at Trader Joes...I'd like them with more cocoa.............. Now I can make my own....and anyway I want them!!!! Wooohooo Bette, thanks for asking! Kandee