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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 ockham

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  1. The electric "mill" sounds interesting but my own (limited) research suggested that a standard blender could also be used to make flour. Since this sounded more useful than a coffee grinder I went out and bought one last week . . . and YES it does work with flaxseed. My question now is: Will the blender also work with harder grains and dried beans (e.g. chick peas) or will these damage the blender? Has anyone tried?
  2. Thanks for the responses. gluten-free bread is not available in Jamaica. Wish it were. I've found out that some bakeries etc here do use xanthan and guar gum. Unfortunately the distributor only sells them in 55 lbs boxes. So I'm now trying to persuade them to "break" a box and sell me a pound or two. About the oats: There have been two recent studies. One showed that most (maybe 90%) celiacs can tolerate oats with no damage to their intestinal villi. The other study tested three different brands of oats (taken off the supermarket shelf) and found that all of them had unacceptable levels of wheat flour contamination. So it seems that most celiacs will be OK with oats IF they can find oats that are free from the usual cross-contamination. Big IF. I've tried various flour mixtures including bean flours and glutinous rice but these don't hold the gas (from yeast or from baking soda) that allows bread to rise and stay risen. But the real purpose of my original post was to get a recipe (or other suggestions) for making bread without gum. Today I tried the rice flour and flaxseed meal in a 3:1 ratio and it worked well . . . more like normal bread. Ockham
  3. Hi Folks, I wonder if anybody has had a similar experience and can offer advice. I'm a recently diagnosed celiac and have spent the last few weeks trying to create an acceptable bread that is both palatable and easy to make. Unfortunately, in my neck of the woods (a third world country) I can't get Xanthan or Guar gum. After many failed attempts with odd ingredients such as agar agar, I was almost ready to give up altogether when I remembered that OATS supposedly contain a molecule that is very similar to gluten. Sure enough when I combined 2C rice flour with 1C oatmeal (pre-soaked) I finally got a bread mix that rose and stayed risen. SUCCESS! But then after a few days of eating this "bread" I started getting back my celiac symptoms again. Doesn't the recent research show that oats are safe for most celiacs? Perhaps it's the wheat flour contamination in the Quaker oats? (The other brands that were tested and found to be less contaminated than Quaker are not available here.) Back to the drawing board. Then I recalled that soaked oatmeal had properties very similar to flaxseed meal that I had tried adding (in very small quantities) in my previous bread baking experiments. So I tried 2C rice flour and 1C flaxseed meal (pre-soaked). IT WORKED! The bread is rather more "springy" than normal bread so perhaps I'll cut down the flaxmeal to a 3:1 ratio with the rice flour but I'm sure that it will just fall flat if I use much less than that. Has anybody else used flaxmeal in this way? Is there a better mix of flours that could be used? Do any other flours behave in the same way? Any help would be greatly appreciated.
  4. P.S. I tried the coconut oil some weeks ago and found that the two tablespoons of oil was more than I could stomach. But coconut milk (not coconut water) contains the same beneficial fatty acids and tastes a lot better than oil so I've been taking that instead . . . . . about 10 oz each morning. In fact I've been cheating a bit and using the powdered form of the coconut milk. It's just spray-dried milk and, I presume, just as good as the canned stuff. But buy the stuff from Thailand, not from Malaysia. (Tastes much better.) A packet each morning with my cereal is about the right dose. I really don't know if it's doing any good but it does make a nice breakfast. Ockham
  5. Hi Stef, If you kill off the Candida at too fast a rate you get a reaction to the toxic waste which is called the Herxheimer Reaction (you might try a Google search). Basically it just means that the Candida symptoms get suddenly worse for a few days before getting better. The usual advice is simply to cut down on the medication for a while and then increase it again. I.E. You kill off the Candida more slowly. To avoid this the Grapefruit Seed Extract (GSE) advice is to take a low dose for one week then a higher dose for two weeks and maybe an even higher dose for a final week if the infection was particularly bad. Being rather sceptical about GSE (it sounded like snake-oil to me) I started with the middle dose of two tablets per day and after about five days was suddenly hit with the bad reaction (Herxheimer?). I've now reduced it to one per day for a few days and will go back to the two tablets next week. At least I'm now convinced that the stuff is actually working. The one I bought (at my local healthfood store) has no instructions on the bottle. I found the dosage advice somewhere online. Please do a search yourself and don't trust my failing memory. I understand also that GSE is often sold as a liquid and you have to count the number of drops that you add to your OJ rather than count the number of tablets. My healthfood store only had the tablets. I hope this helps. Ockham.
  6. LisaB et al, Sorry I'm coming late to this topic. Is anybody still interested? My modest contribution is simply to suggest using Grapefruit Seed Extract (GSE) to control candidiasis. It's fairly cheap (I'm using the Proseed brand) and seems to be very effective, maybe even moreso when used with Coconut Oil. I've been on it for about a week and am now feeling the effects, exactly as predicted, of dying candida. The course of treatment is roughly one month. As I understand it the candida infestation is a consequence of the Gluten Intolerance and the gluten-free diet will probably keep any leftover candida under control once the GSE has done its work. Please let me know if I'm wrong about any of this. Try it.