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kenlove

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Everything posted by kenlove

  1. kenlove
    I've not had any problems with it and really like it the best out of all the gluten-free pastas. I did read elsewhere on the forum that if your recently diagnosed there could be some problems with any of the gluten-free pastas until the vili have had more of a chance to heal. It took me about 3 months before I could handle them without bloating up. Ken
  2. kenlove
    I guess its an example how we all have different problems. I cant handle flax seed or any form of flax. Garbanzo bean flour is not a problem at all for me. Potato starch is iffy at best. I've seen it here in Hawaii mixed with other starches. ken
  3. kenlove
    Thanks much, Normally I use buckwheat and some quinoa or almond so I guess I'm lucky. Love buckwheat crepes with passionfruit syrup.
  4. kenlove
    I've read a lot of messages in both directions on the forum. I don't have problems with Bob's although I view myself as being extremely sensitive, especially to airborne flours. Can't go into friends kitchens if they have used flour in the past few days. I forgot who but someone mentioned Tom Sawyer gluten-free flour a few weeks ago. We ordered it and...
  5. kenlove
    Didnt know the gluten-free flours were higher in carbs. Are some lower or the same? Using honey with juiced fruit makes a great syrup too. I've been borderline diabetic for as long as I can remember so we're always testing alternatives since we make about 100 types of jellies for farmers markets etc. Splenda works if you can stand the taste but I rather...
  6. kenlove
    I found myself more sensitive to sweet and less to salt after almost 2 years. I never used added salt before going gluten-free. Have always felt processed things taste like chemicals. I also cant stand to eat anything that touched aluminum foil. Your favorite lunch sounds great to me!
  7. kenlove
    Thanks much! Got a gluten free meal on on of the airlines a few months back and the flight attendant dumped a bagel on top trying to be nice. Of course that rendered everything else impossible for me to eat. Like you said -- it sure makes you wonder----
  8. kenlove
    Sometimes I have to get mad at my extended family ( not my wife and kids). They have to realize and we have to continuously educate them that being celiac is not a choice. Its not like choosing to be vegetarian or eating only organic foods. Often people relate to things that way with allergies and this is the biggest problem I have. They must realize that...
  9. kenlove
    Good luck with it. A lot depends on your area in Canada too. Your girlfriend having the certificate will be a help. I teach at the culinary school in Kona. Sometimes with the kitchen there are requirements for certification that home kitchens usually can't accommodate without major remodeling. Triple sinks, electrical outlets that are higher from the floor...
  10. kenlove
    Good idea about off hour restaurant kitchens. They often rent them in Hawaii but charge a small fortune. Church kitchens have to be certified here too and you can usually rent those for next to nothing as long as they dont have events planned.
  11. kenlove
    Like some of the mothers said, farmers markets are a great place to start. You do have to be sure of what the rules are in your location. Not just federal, but state, city, provincial where ever you are there are many rules when it comes to selling food to the public. In some cases you have to have a government certified kitchen but in some areas there is...
  12. kenlove
    Hi Sabudana is the heart of sago palm. Its gluten-free and should be good for papadum, roti etc. Metroxylon sagu is the botanic name. If you buy it, you have to be careful it is pure sabudana and mixed with atta - wheat. ken
  13. kenlove
    Hi Sabudana is the heart of sago palm. Its gluten-free and should be good for papadum, roti etc. Metroxylon sagu is the botanic name. If you buy it, you have to be careful it is pure sabudana and mixed with atta - wheat. ken
  14. kenlove
    I make our own syrups. Just juice a fruit you like, boil and add sugar to taste Stir and bring back to a boil. If you get some ball jars and follow the canning instructions you can keep them for years otherwise just put in the fridge. Depending on the fruit, it can be from 35% to 60% sugar. Easy for me to walk outside here and pick fruit but you can...
  15. kenlove
    Almost two years I had the same problem while being diagnosed. I couldnt walk without a cane and for a week, couldnt walk at all. When I was finally diagnosed, I went totally gluten-free and had some hormone replacement therapy ( I'm male 56 and we can loose them too) -- In two weeks I was back to climbing around mountains in Hawaii. I also take many of the...
  16. kenlove
    Hi, Just came from a culinary event with a number of chefs including David Brown at Waikoloa Beach Grill who said that the demand for gluten-free meals as increased so much that they now have dedicated space and will create something special for those who call in advance. By all means call David and tell him we talked. Great guy. Chef William Trask at...
  17. kenlove
    I'm so sick of this stuff too, if I had a millimeter for each time I could empress someone with my "MANLYNESS" I could stand here in hawaii and relieve myself in California
  18. kenlove
    When I was diagnosed almost two years ago it took some time to figure out what we could and couldnt share. Since then we've had to go almost all gluten free. Other things to watch out for are shared jars of condiments. Peanut butter, mayo, jelly etc. You don't want to have anything that a knife which just spread something on bread was in the jar. One...
  19. kenlove
    Yumm, Sure sounds good!
  20. kenlove
    Hi, Welcome to the forum. I think it would help if you could find someone to help translate the packaging labels since much of what we can and cant have depend on whats inside and what the condiments are made from. As you mentioned distilled vinegar is ok but there are many other things inside some of them. There are some mayonnaise, ketchup and mustards...
  21. kenlove
    I would not take a chance. As missy'smom said, they usually contain soy sauce or miso. If not then ponzu which is just as bad. I usually ask for lemon and shichimi which is a red pepper spice.
  22. kenlove
    Thanks for the link, looks interesting. i'm sure there is no way to say gluten free in Hawaii since there was no gluten in the original Hawaiian diet. Fish, poi, bananas, occasional boar and few other fruits and nuts found here. I suspect some of the grasses are related to wheat though. They are not eaten but I have a reaction if I'm in the jungle working...
  23. kenlove
    Have a great trip! Try some of the strange fruit while your there, mamey and other sapote, Jacote, nispero -- all gluten-free too! Ken
  24. kenlove
    Thanks for the update, Just checked on Wednesday. We don't have it here but I'll be in Japan next month and look there for it as well as a ton of other stuff. Last year i shipped back 9 boxes of goodies!
  25. kenlove
    I could say something about her slight lactose intolerance but need tolearn to keep my fingers silent <G> Within my departments at the university there are always ongoing arguments between pro and anti GMO factions, pro and anti organic growing, mono cropping vrs. crop diversity and so on. Many of them liken celiac and other allergies to taking...
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