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Sophiekins

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Everything posted by Sophiekins

  1. Sophiekins
    Dianne: yes, and yes. (As long as your flour substitute made of potato says "starch" in it somewhere, you wil be okay. The other way to know is to check the texture. . .potato starch should be white and very very fine, it should clump easily; potato flour is a funny greyish yellow colour and looks quite grainy. Potato flour is also very heavy, while potato...
  2. Sophiekins
    Hi Franceen, I wouldn't put your bread back into the bread machine - it won't work the way you are hoping it will. You can probably still salvage the bread though, here's two options: Cut the bread into slices, lay it on baking sheets in your oven at around 200F for an hour or so, until the cut sides feel dry to the touch. Use the slices for French...
  3. Sophiekins
    Still in one piece. . .though I've now experienced falling without hitting the ground. . .would have been more fun if I'd known at the time I was going to land on my feet again! (In more good news. . .the storms resulted in my bosses getting stuck in Oxford, Cornwall, Paris, Berlin, Basel, Barcelona, and Madrid and cell service was patchy. . .yay for...
  4. Sophiekins
    I know there are tons of us who are gluten-free and have to avoid other foods as well. . .meaning that while airlines are making great strides in offering gluten-free meals, for many of us this isn't enough. On my last trip on British Airways, I was given a "Gluten-Free Meal" as I requested (shock! stunned disbelief! they actually remembered to put one on...
  5. Sophiekins
    I travel internationally all the time for work, and since I'm on a REALLY strict diet, I take pretty much everything I'm going to eat with me. To date, I've not had trouble (although there was the overzealous security guy at Thiefrow in London who "confiscated" my cheese claiming it was liquid. . .I think he was just hungry. . .) anywhere in Europe or North...
  6. Sophiekins
    This is a question for all of you out there who have to eat gluten-free and are also allergic/intolerant to corn: what do you use for OTC pain relief (like Tylenol or Aspirin. . .neither of which are gluten-free/cornF)? This is driving me crazy and I'm tired of coping.
  7. Sophiekins
    First off, on an aside. . .Linda, I am green with envy about the bread in your photo. . .makes me wish I could eat all of the lovely gluten-free grains that went into it. . .oh how I long for a slice of REAL bread. . . Second, on topic for Mac3: I have similar problems to your daughter with regard to eating times. . .if I eat irregularly, I get horribly...
  8. Sophiekins
    Yes, your cognition/orientation problems are common among celiacs. . .the good news is that they more or less go away when you go gluten-free. As for the hair problems, that is your vitamin/mineral deficiencies - specifically the iron (anemia) and the B12. . .despite the similarities in the words, folic acid has nothing to do with hair loss. I had the same...
  9. Sophiekins
    All purpose flour is wheat flour. . .they are the same thing. So yes, you can substitute your flour mix one for one with the flour quantities in your recipes, though you may need to adjust the liquid contents slightly. You'll find that your baking (loaves, cakes, etc) will be less crumbly if you add a binder to your flour mix - xanthan gum or guar gum are...
  10. Sophiekins
    No. You should see your doctor (it is probably nothing, but you should make sure) as this could be a symptom of a cervical or vaginal infection.
  11. Sophiekins
    How were you diagnosed? If you were diagnosed using a celiac blood panel or a multi-sample intestinal biopsy, you have celiac disease and you need to avoid gluten to protect your health. If you were diagnosed by stool sample or elimination diet, yes, it is possible that your digestive problems have resolved with stress management. It is, however, entirely...
  12. Sophiekins
    Personally, I find that my DH always looks worst about 7-10 days after I get glutened - it itches like crazy the day I get glutened, and then goes red and blistery a few days later. Medically speaking, gluten can remain active and harmful in your bloodstream for up to 30 days following a glutening - so it's possible you are reacting to something that happened...
  13. Sophiekins
    I indulge my gluteny-food cravings in the only safe way a celiac can. . .tv. Before my diagnosis, I never watched cooking shows, ever. Now, I watch them whenever I can manage to wangle an hour in front of a tv. . .the fact that I can't make (or never will get around to making) 99% of the foods shown on tv is irrelevant. . .it is the safest place for me to...
  14. Sophiekins
    What you need to watch out for is a commercial meat cut that has been artificially tenderised... some commercial tenderisers are not gluten-free. (sorry, don't know which ones. . .)
  15. Sophiekins
    Just to throw in my two cents here. . .for a bottle for your own (filtered) water what you want is a bottle made by Nalgene. . .they sell them in Canada at Mountain Equipment Co-op (I think you can also get them online). They are made of a special kind of chemically stable plastic which is photo-stable and won't leach nasty chemicals into your liquids. They...
  16. Sophiekins
    Nope, major GI symptoms are not a must to be considered for Celiac diagnosis. . .some of us never had GI symptoms until after we went gluten free (there is some debate over whether we actually never had them or simply didn't notice them because they were what we considered to be normal). In fact, many celiacs with cognitive problems due to gluten present...
  17. Sophiekins
    Guar gum can be swapped for Xanthan gum on a 1:1 ratio. . .the rubberyness is only an issue if your flour mix includes bean or corn flour. Rule of thumb is 1 and a half teaspoons of binding agent (guar gum, in your case) per cup of flour. For a gluten-free/corn free cake, try Rebecca Riley's butter cake - double the recipe for a layer cake that is indistinguishable...
  18. Sophiekins
    If you don't have any xanthan gum, you can substitute unflavoured gelatin powder (same quantities), or replace a tablespoon of fat (the oil, butter or margarine in your recipe) with a tablespoon of applesauce. If you haven't got any applesauce, peel and dice an apple (Granny Smith is best, but any one will work, just cut back the sugar a bit), toss it in...
  19. Sophiekins
    I use the body shop's brazil nut foaming bath as a body wash and when I lived in Canada, I used to use Ice shampoos and conditioners. . .but it's been a couple of years since I bought shampoo in north america. And it's truly awe-inspiring how many medical conditions break down to just a fancy way of saying "I don't know". . .(my personal all-time favourite...
  20. Sophiekins
    Let me clear a little something up here. There are only two times that you will ever need to worry about the smoke point of cooking fats and your health: 1. If you are deep frying. (And if you still deep fry foods on a daily or weekly basis in this day and age, well, I sincerely doubt that the carcinogens and free radicals freed at the smoke point of oil...
  21. Sophiekins
    My suggestion would be to start a food diary - on one side of the page, list the foods you eat, on the other side of the page, write about how you feel that day (bowel movements, stomach sensations, headaches, bloating, difficulty sleeping, balance issues, anything you're experiencing. . .even depression or other emotions). After about a week, you should...
  22. Sophiekins
    Two questions: Has your doctor given you anything for your "impetigo"? Have you tried it, and did it work? Impetigo is highly contagious, and could easily spread to the rest of your body. . .and it looks quite a lot like really bad DH. If you actually have impetigo, you need to change your sheets and towels (wash the dirty ones seperately from those...
  23. Sophiekins
    Yes, your skin still contains enough of the IgA deposits to cause the rash for up to six years from your last glutening; no, that doesn't neccessarily mean you could get an accurate test result six months after going gluten-free (particularly if you no longer have visible lesions). With regard to iodine, my outbreaks have definitely diminished since I...
  24. Sophiekins
    Lisa, Go ahead and use your mix to substitute for the flour in your cookies (remember to add 1 and a half teaspoons of xanthan or guar gum per cup of flour!). Omit the baking powder from the original recipe (there's already baking powder in your mix) but add the baking soda (these are two different leavening agents, if the recipe calls for both it has...
  25. Sophiekins
    Spongiotic Dermatitis is doctor code for yet another version of "Idon'tknowwhatitis-itis": it means that roughly what your doctor found in the biopsy is intercellular edema (cells that combine to contain fluids. . .ie blisters or liquid pustules) in the lower layers of your skin which is causing surface lesions. It has literally thousands of causes, ranging...
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