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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 Oria

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  1. I'm mildly gluten intolerant, I can eat a slice of bread here and there and not get sick but like if I eat say 4 slices of bread I get chest pains, migraines, etc. My Aunt though is a really sensitive Celiac, crumbs will make her sick. I've been thinking of what to give her for Christmas this year and I thought I'd do something different by either make one of those food mixes in a jar or bake something. I'm wondering what I need to do to avoid cross contamination? Unless this is something you avoid doing when someone is really sensitive? Thanks!
  2. I found a opened bag of buckwheat flour that I forgot to put in the freezer and it expired on April 17th of this year. It smells fine so I'm wondering if it's safe to use it? Thanks!
  3. Thanks! What do you do with bread and cake recipes?
  4. I got some of Pamela's Artisan Flour for Christmas baking this year. So I wanted to know, with this recipe for example, do I use this flour for all the flours and starches this calls for? Sugar Cookie Recipe 1/3 cup margarine 1/3 cup shortening 1 cup rice flour 1 tsp xanthan gum 1 tsp unflavored gelatin 1 egg 3/4 cup sugar 1 tbs. milk 2 tsp. baking powder 1 tsp. vanilla 1/4 tsp. salt 1/2 tapioca starch 1/2 cup potato starch I know it will vary from recipe to recipe but I can pretty much just replace the flours a recipe calls for with Pamela's right? Since it says it's cup for cup. (unless I'm getting this wrong) Is there anything else I need to know before using this flour? I'm mostly just making cookies and muffins this month. Thanks!
  5. Yeah I guess I'll have to finish it next time before adding anything else. I tried it again and it still didn't turn to butter. Would adding some kind of oil help?
  6. I just made a batch of (er..tried to) almond butter and it's turning into soft clumps again. It started out well and it was almost there I just added in my vanilla and honey and continued but now it's in clumps and not liquefying! I can make soft balls with it but they're really delicate which is the best way that I can describe the texture. I've been running it for a half an hour total now. I had baked the nuts before hand for 10 minutes at 350 F after reading comments on the recipe where other people were having problems with it not turning to butter and someone suggested baking it some before processing them. Well that didn't work. :\ What can I do with it? I really need an alternative to peanuts and this is cheaper than buying it.
  7. Thank you! I saw some Paleo cookbooks at my library, I'll have to check out some. I'm not sure, I will definitely ask my Dr. later on after I've been on the diet for a while. It's just so good. lol
  8. My doctor recently put me on a Anti-Inflammatory diet and I'm really stuck. I need to eat meals of 40% carbohydrates, 30% protien and 30% healthy fats. I'm reallyyy stuck on the low carb vegetables. I am not a veggie eater, I eat about five different kinds and that's it. Now on my list it says that I can eat any and all vegetables (except tomatoes and potatoes. sweet ones are ok though) and that it's best to try and eat mostly lower carb (3, 6%) vegetables. For example: 3% - asparagus, bean sprouts, beet green, broccoli, red and green cabbage, celery, Swiss chard, lettuce (red, green romaine), parsley, etc. 6% - string beans, beets, Bok Choy, brussel sprouts (these I will definitely never eat again LOL), chives, collards, eggplant, kale, kohlrabi, leeks, etc. I currently have to eat 4 servings of veggies per day (1 cup raw, 1/2 cup cooked) How do I find out just how much carbs does a vegetable have? Google? Is there a list somewhere? I need to figure out what other vegetables I do like that fit in with my diet. I also need to continue being gluten-free. Cut out: peanuts, and dairy (the horror!), potatoes (there goes half of my meal possiblites right there. at least I don't mind sweet potatoes..), sweet foods I think?, all corn products, etc. /sigh/ I'm currently tackling it one 'food zone' at a time, right now it's vegetables because I don't really like them. So I need recipes or cookbooks that are not only gluten-free but dairy, peanut, and corn free. Preferably vegetarian ones because I need to eat a lot of them. Any help would be greatly appreciated!
  9. EGGS! Facepalm moment for me here. lol I'm allergic to the yolks. Totally didn't think of that one! Thanks, I'll see if I can find some. :] Thanks for the replies everyone!
  10. I love mayo but lately I can't eat more than a few bites of it without feeling nauseous. I've tried three different brands and it's all the same. Anyone else like this? Have any of you found a good tasting alternative? I really miss my salads!