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BFreeman

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by BFreeman

  1. BFreeman
    Does someone have a safe list for shampoo like there is one for food brands? I never thought about shampoo until I noticed mine had hydrolyzed wheat protein in it. Also, I read in an old post that "especially those with DH should avoid it." Why more so than those with GI symptoms? Would someone with DH react to gluten-containing shampoo through the skin?...
  2. BFreeman
    Was it the "More With Less" cookbook? I've had that for more than 20 years but haven't looked through it lately; I remember it had a lot of very down to earth, back-to-basics advice for lowering your food bill. I need to check it out again!
  3. BFreeman
    You should be able to get the ingredients in most any health food store. (The only flour I have trouble finding is sorghum flour that is in some of my recipes.) You will cringe at the price of xanthan gum, but it lasts a long time. BF
  4. BFreeman
    Jamie, I was in your shoes a few months ago, and when we realized that the probable reason my husband had broken four or five ribs in the last ten years was because he hadn't been absorbing calcium because of this thing, I felt even worse. (No GI symptoms at all.) However, the diet has become sort of second nature now. Second, try this pizza crust; it...
  5. BFreeman
    Kara, I'm on the other side of the coin; I decided to make our house gluten free when my husband couldn't have it, partly to avoid crumb contamination, partly as an "I support you" thing, and partly so I won't have to stop and think when I take something out of the cupboard to cook with. If you are the meal preparer, I think things would be much easier for...
  6. BFreeman
    I found this recipe on a gluten-free website somewhere and made it. I thought there were too many marshmallows and I would replace half of them with pecans. It was good though.
  7. BFreeman
    Kara, a co-worker and I both had this procedure last week (not for celiac reasons) and both did the Fleet thing. It is like drinking liquid salt. It is supposed to start working in 30 minutes to two hours, and then six hours after the first one you take a second one. In my friend's case, it worked in 30 minutes; in mine, it took twelve hours from the first...
  8. BFreeman
    At Hodgsonmill.com, under "Your body your health," there is an "allergy and intolerance" page that defines the two but it sounds a little off to me because it says an intolerance doesn't involve the immune system. What do you all think? I was on there trying to figure out whether their corn meal would be produced on dedicated lines; guess I'll have to call...
  9. BFreeman
    \ Found the recipe: (I like it enough that I've stopped looking for anything better. 1 T gluten-free dry yeast 2/3 cup garbanzo bean flour 1/2 cup tapioca flour 2 tsp xanthan gum 1/2 tsp salt 1 tsp unflavored gelatin powder 1 tsp Italian herb seasoning 2/3 cup warm water (105 degrees) 1/2 tsp sugar or 1/4 tsp honey 1 tsp olive...
  10. BFreeman
    I am using a recipe that I think I got from this site that has bean flour and unflavored gelatin in it. I think it is really good; I usually make it with chicken and honey flavored barbecue sauce. B
  11. BFreeman
    I live about 100 miles from Springfield (southeast); very rural, and work in West Plains. My two children live in Springfield so we are there a lot. I have been wondering if there were places there where people felt safe to eat. We usually just rely on Wendy's. BF
  12. BFreeman
    I put the raisins in just a few minutes before it is done so they will plump up a bit. If I was putting in diced apple, I would put it in at the beginning. The rest just goes in the bowl. BF
  13. BFreeman
    Does anyone else eat brown rice for breakfast? I cook it with raisins, and add to the bowl a tiny bit of Smart Balance "butter", some brown sugar, flaxseed, and sunflower seeds; stir it up, and it's like eating a bowl of oatmeal if you ignore the texture. BF
  14. BFreeman

    ARCHIVED Zios

    BFreeman replied to pinkpei77's topic in Gluten-Free Restaurants

    They have a Zio's 100 miles from me; can you furnish the list?
  15. BFreeman
    I think cookies are about the easiest things to make gluten-free This statement intrigues me because although I have made really good pancakes, muffins and cake, I have yet to make a good cookie. I don't like crispy cookies though; I like the chewy, soft ones. Would Featherlight Mix substitute equally for flour in a regular cookie recipe? Would I need...
  16. BFreeman
    I get my bean flour at the health food store in the small town where I work. I think it's Red Mill brand. I know they also have it at Whole Foods but the nearest one is 100 miles away. I remember when my husband was diagnosed and I really didn't know very much about things, I had visions of him living on rice and bananas; he got absolutely NO food guidance...
  17. BFreeman
  18. BFreeman
    Try these: (It is also my husband and not me who needs the diet but I also am on it at home so love finding new things to make) This pumpkin muffin recipe came from the gfutah.org website. 1 1/2 cups bean flour blend or rice flour blend (I just randomly spooned different flours into the cup; I think garbanzo bean flour works well in baked goods. I...
  19. BFreeman
    I have a wonderful pumpkin one but am reading this at work. I'll post it tomorrow.
  20. BFreeman
    When my H was diagnosed with DH about six months ago, I bought this Dummies book for the practical stuff and Dr. Green's "epidemic" book (can't think of the name) for the scientific stuff. After I had read both books, I had a much better understanding of the whole thing and would highly recommend both of them. I was glad I had Dr. Green's book one day...
  21. BFreeman
    I wish I could think of the name of it right now, but there is a brand I buy at Wal-Mart that specifically says on the label that it is gluten free. It is a sugar-free brand; comes in a plastic bottle with a handle.
  22. BFreeman
    I made a cheesecake last night and made up my crust as I went; it worked out well but I would probably use less butter next time: I melted 1/2 stick butter and stirred in about 1 1/2 cups (before crushing) of crushed gluten-free rice krispie type cereal, a little package of finely chopped walnuts (the size that has less than a cup in it), and about 1/...
  23. BFreeman
    I have made this recipe twice (got it from the celiac.com site) and both times it was perfect; a moist, really chocolaty cake. I've served it to non-glutenfree people and they couldn't tell. It "came with" a cream cheese frosting recipe, and I wondered about the combination of cream cheese and chocolate because you think of cream cheese going with something...
  24. BFreeman
    Did you substitute the exact same amount of cornstarch? I thought when substituting you went for a 2:1 ratio. (If I make it I want it to turn out right.)
  25. BFreeman
    The night before, mix up 1 cup rice flour, 3/4 cup tapioca flour, 1/4 cup flaxseed meal, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 cup chopped walnuts and 1/4 teaspoon salt. In another bowl mix 1/4 cup canola oil, 1 egg, 3/4 cup mostly-drained crushed pineapple (or use 3/4 cup canned pumpkin), and 1 1/4 cups milk. Refrigerate the second bowl. In the...
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