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Pilgrim South

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  1. Hi, You sound much like me. I have about 8 foods that I am not allergic to. I happened to be looking for a recipe today with soy (one of the few things I can have) and happened upon your post. I can honestly say I know what you are going through. Your sinus problems really struck me, because I have the same thing. I have been trying to figure out my problem for years, with little help from normal Drs. This year there seems to be great improvement in what I am finding out. I can tell you what has helped me and what I am doing, although I am in the midst of these things so can't speak to how it turns out. I can say there has been much improvment though. Here goes. I really believe in the testing from Enterolab and if you haven't had any of that testing done, its worth every penny. Second, I would highly recommend professional (not over the counter) digestive enzymes. If you want a referrel I would be more than happy to give it to you (no, I don't sell them or make any money on referring anyone). Third, many chiropractors use what is called Kenesiology )not sure of the spelling) and can do food allergy testing and elimination! They can also have lots of testing done for things like hormone (adrenal) imballances, toxic metals, etc. and etc. That has been a GREAT help to me. They CAN actually neutralize food allergies! Many people don't believe they can, but I can tell you that it DOES work from experience. Fourth, there are many people (more than once thought) that have what is called IGA deficiency. That is what they think I have. Not sure yet, as I haven't been tested, but I have all the symptoms...frequent ear infections, sinus problems, congestion etc. and etc. Foods congest my body and that's that. The normal medical field says there is no cure. They only treat the congestion with antibiotics (results in candida etc.) and anthistimines etc. The natural field, goes for the root cause, as it does with celiac. I keep reading posts of people just like me that are only eating one or two foods because everything else makes them sick in one way or another. It sure seems like the IGA anitibodies are messing us all up. There is a way out and there is hope, you just have to find the right practitioner that understands it all and will be patient (no pun intended) with you. I am in Colorado Springs and have found a wonderful lady chiropractor whose own daughter was ill so she jumped right into other areas of natural medicine to help others. She has studies for 10 years and knows her stuff. She has boxes of viles for testing food allergies and I was allergic to most all of them. There were just a few that I wasn't allergic to! Don't give up, go looking for someone that can work with allergy elimination and go for it! I really think all the things that I have mentioned are important, just doing one won't be enough. I hope this helps....I am not usually one the computer on Sundays, so must have been meant to see your posting! Have a great day and keep looking up!
  2. I think the equipment we use for gluten free baking makes all the difference in the world. My breads are turning out much better than a few years ago and I think my mixer and bread machine are making a huge difference. I have a Zojoushi bread machine and a Kitchen Aid mixer. Most of the mixes do great and I can bake either in my bread machine or the oven and they turn out fantastic. I really think that the Kitchen Aid mixes at such a speed that it assists the bread somehow. Hope this helps.
  3. I put my cooled and sliced bread in Ziplock Freezer bags a few pieces together in individual bags. Then, when I got to thaw it I take it out of the bag and let it sit in the air just till any moisture is gone and put it in a new dry bag or I use it all then don't need another bag.
  4. We have been making gluten free bread for years and in the beginning it was very frustrating. Once companies began making mixes and bread machine settings were geared for gluten free baking things changed. We have several of our family members that eat gluten free and they love the bread we make. We usually use Bob's Red Mill, although there are others that work great as well. The yeast comes in the mix so is geared for the gluten free bread baking. Since using their mix I have not had any problems getting a nice, fluffy loaf of bread that works great for sandwhiches. I also make buns, hamb and hot dog and great cinnamon rolls! All from the mix. I think when one realizes they have to eat gluten free the mind set of what a loaf of bread looks and tastes like has to adjust a little. In the early days it was exciting just to have a piece of bread that didn't fall to pieces when you picked it up. Gluten free bread "really has" "come a long way, baby" There are characteristics to keep in mind, like its always better the day its made. Freezing helps keep it fresher longer, baking long enough for the middle to get done etc. and etc. I learn things all the time. With my last hamburger bun batch (that I freeze) I brushed the tops with egg whites. They turned out so soft and nice our son (18) thought they were great! He likes them thinner so I use just a little dough in a large round cookie ring (about 3/4" tall) but could fill it to make taller and thicker ones. The same wiht hot dog buns. The cinnamon rolls are great too from the mix. I just put a piece of waxed paper on my counter and spray it with cooking spray. Then I roll it out into a rectangle shape using a pastry roller that has been sprayed. I brush it with butter or oil, then sprinkle cinnamon over it, a couple of handfuls of raisins and drizzle honey over it all leaving a little open spaces on the edges. I then take a rubber spatula dipped in hot water and as I lift the wax paper on one side I slowly push the dough with the spatual to roll it like a log. If the spatula begins to stick I dip it again in the warm water. When I get to about 4 inches from the other side I do the same thing to the other side bringing the right side over the left so it looks like a log. I then take a metal flipper and cut it through to the size of one jumbo roll and scoop it up and put it into a greesed jumbo muffin tin cup. I let them rise till they are jumbo and bake at 375 till they are brown. I then take powdered sugar and mix it with a little rice milk and a squirt of vanilla till thick. I then put some on each warm roll. Oh boy, you should see them disappear by all in our house, including those that don't have to eat gluten free! Maybe eating some cinnamon rolls would help take the disappointment off of the bread troubles! Would love to have everyone to my house for cinnamon rolls, coffee or tea if we were all in one place! Might put a smile on the faces of frustrated bread bakers! Well, we could virtually have some! What will the modern day computer world think of next?! Hey, we could have web cam cooking! What an idea! Its probably already been done somewhere! Hope this helps!
  5. In regard to the temp of the milk or water: On the Bob's Red Mill Bread Mix package it says to warm the milk and then put the yeast into it when baking in the oven. When I use my bread machine the first thing it does after I have put in my liquid, then dry ingredients including the yeast is heat up the machine. I do think the temp for the yeast is very important.
  6. Well, that is interesting, it says its totally gluten free....where does it say 20 parts per 1 million? I use their bread mix and baking mix all the time but haven't ever seen anything about "any" gluten in it at all....sure would like to know where that is....
  7. I am so sorry you are having such a hard time with your bread. I have made other things that flop and its no fun at all! Especially when one is "hungry"! I use Bob's Red Mill gluten free bread mix with a Kitchen Aide Mixer. I have made the bread both in the oven in pans and in my Zojoushi bread machine. It works well both ways. It comes out tall, done in the middle and acts like real bread for sandwhiches. I did have some loaves sink in when I was first baking because my oven was too hot and the outside cooked before the inside. I think if it sinks it means the inside isn't quite done. I have never had that problem in the bread machine, however and get great bread with it. The loaves come out just perfect every time! Maybe your bake time or temp needs to be adjusted on the bread machine? Don't give up! Every affliction can be an exercise in perseverence that can make one stronger. Someday, after you are making great nice and fluffy gluten free bread someone will come into your life that needs your encouraging words on "how in the world do we make great gluten free bread?" Do you have a thermometer for your oven to see how close it is to where you have set it? That's something to ck. You can also put a piece of foil paper on the top of the loaf in your oven after its browned to make sure the inside gets done without burning the outside. And, it might be worth it to ck your settings on your bread machine. I hope this helps! If you lived close I would have you come over and we could make bread together!
  8. Oh yes, I also like the recipes on Bob's Red Mill page. http://www.bobsredmill.com/gluten_free_info.php
  9. My favorite is Special Diet Solutions by Carol Fenster. It has various food allergy, gluten free choices for each recipe. So if you can't have one of her ingredients she suggests another. Everything we have made from it is just delicious! Enjoy!
  10. It just dawned on me that it is possible that someone that had a KitchenAid Stand Mixer (if one burned out) very well could have used the wrong mixer tool for the motor. I noticed when I got mine that in the book it said certain tools were for certain things. I would assume that it would be too hard on the tool/blade as well as the motor if something was used for something heavy or sticky that was only meant for something light like eggs. I know the wire mixer whip is meant for things like eggs, not sticky or heavy dough. Maybe that is why someone's burned out. And also, the plastic gears the person mentioned that burned out were on a blender not the stand mixer, there is quite a difference in the machines. I have never seen anything outdo the KitchenAid and it even gave me more loaves of gluten free bread per batch than my old mixer, that is how well it mixes! I love it!
  11. Hi, I too went looking for a good mixer for our gluten free baking. We too have a family that eat gluten free, husband, children and 10 grandchildren. When I went to look at the ratings there were different KitchenAid machines, plus lots of others. We had a Bosch years ago and that is what I went looking for. After talking to other gluten free people, including Carol Fenster Kitchen Aid rated the best for our gluten free baking/mixing. I do not think that the rating reports take much gluten free mixing into consideration, that is why I wanted to talk to those like me, that needed it for gluten free items. Mine has metal parts, as far as I know, its the 600 series, which has the largest bowl I could find. I mix many loaves of bread or whatever I am making at a time and that was important to me. Some don't like the fact that the 600 series bowl lifts out instead of the arm lifting up, but I don't mind that because I love every other part of it. It has a bigger motor to handle bigger things and I love it! I have never had gluten free bakery items come out so well as with the KitchenAid 600 series machine. I can't say enough about it. I went looking for the best pricing and surprisingly found it at a local Ace Hardware. He matched the lowest price I had found on line. I use it all the time and wouldn't trade it for any other kind of mixer. I think its probably like anything else, the company must have high end and low end models, some performing and outlasting others. Hope this helps! Happy Baking!
  12. Oh, you poor thing! Go down to the basement and get your wonderful Kitchen Aid!! One of the beauties of Kitchen Aid is the METAL makeup! Just wash it off, everywhere you can wash it off at and it should be fine. I have one myself and its easy to get into all the tough places to get it clean. Bowls, blades, hooks, and attachments easily soak, wipe off or are cleaned up so that you should be fine. Its things that can absorb or hold crumbs that are problems, and your kitchen aid cleans up great! Don't short yourself the help that your trustworthy Kitchen Aid gives you, but letting it stay in your basement. Wipe and wash away with joy in your heart and a smile on your face. Let the fear vanish and move on with your gluten free baking! So sorry,....that was supposed to be "Don't short yourself the help that your trustworthy Kitchen Aid gives you, *by* letting it stay in your basement." Your KitchenAid should be fine, now a "toaster" would be another thing, in my opinion......
  13. Did a Google and found these for you: **Charcoal, Natural Hardwood Gourmet Lump Charcoal, Mali's Product ID: 031436000111 Size: 10lb Burns faster, burns cleaner, uses less than traditional charcoal. Plus, it's not laden with all those chemicals found in traditional charcoal. Natural wood gourmet charcoal sets a new standard of excellence for grilling. If you are gluten intolerant, avoid the risk of gluten from briquettes with Mali's Natural Hardwood Gourmet Lump Charcoal. This 100% hardwood chunk charcoal has been made the old fashioned way - from chunks of charred hardwood. No chemicals, no binders - it burns hotter and cleaner than briquettes. It doesn't leave any ash on the food. Food has a nice smoky flavor. And what's left can be reused, just pour water over it when done.** **Chef's Wood 100% Natural Mesquite Charcoal was listed as being gluten-free.** **From Clan Thompson "QUESTION: I read on the celiac forum that Kingsford Charcole used Wheat as a filler. I e-mailed Kingsford this week and they said that even though they could not give me the ingredients in their product, it was gluten free. I have missed hamburgers and steak cooked over charcole. Do you have any knowledge of this? CONNIE SARROS: I had heard that wheat was used in charcoal as a filler, but I didn't really know much about it, so I researched it. According to the Texas Wheat Producers Board And Association, and The Kansas Wheat Commission, wheat starch is used as a binder in most commercial charcoal briquettes. On another site, I found the Kingsford charcoal ingredients listed as folows: Wood Charcoal, Lignite Charcoal, Anthracite Coal, Limestone, Starch, Borax, Sawdust and Sodium Nitrate. This list does not specify where the starch comes from, but at an allergy site, more information about Kingsford Briquets was provided: "Both corn and wheat starches are used in this product, but they predominantly use cornstarch. They do not make any food products that do not contain gluten. This was confirmed by the company." There is a positive note to all this. While reading about charcoal in general, I learned that if you allow your coals to burn to a complete ashy surface before you start cooking, any glues and additives will burn off before you start cooking. Hope this helps."** What about borrowing someone else's GAS grill? Sounds better to me! If I find any other info, I will post it for you. http://www.food4celiacs.com/news/2006-05.pdf http://www.harvestcoop.com/pages/updates/t...1/july2001.html Maybe you can buy what they are suggesting at Whole Foods or some other natural food store. Hope these help!
  14. Hi, My favorite cookbook is Carol Fenster's Special Diet Solutions. Every recipe takes like a normal gluten recipe and there are many variables (dairy, egg, yeast refined sugar free) for each recipe to choose from, depending on what your allergies/sensitivities are. She has great bread recipes in it and you should taste the brownies!!! (just had to throw that in) We don't use sugar in our home so really like her recipes without refined sugar. We also use Bob's Red Mill prepared mixes (they have delicious bread) when we don't want to cook from scratch. All of our bread turns our fluffy, soft, delicious and feels and tastes like real bread. From sandwhiches to bread crumbs, its very close to normal bread. Most store purchased bread is dry and rubbery or falls totally apart. Ours does great. The problems seem to come when they are either overbaked and are too dry, or several days old. We slice ours and freeze it right away, but for a few slices to be used immediately, (and for what our 18 year old son sneaks out of the kitchen!). Whole Foods now makes its own gluten free bread and sells it in their freezer section. It has dairy so we haven't tasted it. Knickknik (sp?) also makes one, and there are several others. They are more expensive though than making your own. Your own are also fresher and will last longer. I buy my gluten free baking ingredients in 25# bags because I do so much baking and find it even more economical. Bob's Red Mill prepacked gluten free bread mix is at our local grocery store and much cheaper than at the natural food store so when I don't have time to make mine from scratch that is what I use. Happy Baking and enjoy!
  15. Hi, We have tried all sorts of bread makers and have found the Zojirushi to be the best. It cooks the bread all the way through without burning it (a problem in some). You just put the ingredients in it and forget about it. We make bread from scratch, plus use prepared mixes such as Bob's Red Mill, Pamela's etc. We also make multiple loaves of bread in the oven, hamburger and hot dog buns and cinnamon rolls, all from the same mixes. The Zojirush is more expensive but it will out last other machines, including the non stick finish on the pan and 2 bread mixer blades on the bottom. It makes a nice large loaf that looks, tastes and feels like a normal loaf of bread. I put all the ingredients into the machine, push one button (it hold your settings in its memory) and when its done take it out. I then put it upside down on a cooling rack, where it pops out (after manipulating the 2 mixer blades on the bottom just a little). When its totally cooled I slice it and put it into freezer bags, maybe 4 slices at a time to take out and use when needed. It keeps longer this way, as gluten free bread is always the best the day it is baked. Oh yes,.. that is.. I put what is "left of the bread" the day I bake it if our 18 year old son is home. It has a way of disappearing really fast if he smells the bread. There are many bread machines that will make gluten free bread just fine, but I really think for the long haul, meaning what is more economical, lasts the longest, holds up the best, is easy to use, makes great bread-every time, the Zojirushi pays off the best. I have had experiences with other machines where they didn't mix well and I had to actually mix the bread before putting it into the machine, reset and turn on the bake time again (every time) after it was done because the bread wasn't done in the middle (falls in the middle when you cool it), overflowed into the machine as it was rising, burn the bread (because baking pan was too thin), etc. and etc. Our opinion is that the Zojirushi is worth the extra money and even having to save up for a time to get it if need be. I wonder if they know how many gluten free bread bakers love their machine? Hope this helps.
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