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Mom to Many

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  1. http://www.againstthegrainslc.com/contactus.htm Whoops! I seem to have lost the 72 hour kit list in the transfer between computers. If you contact Against the grain they can send it to you. If I can help you firther let me know. Arkansas is beautiful! I made a whirlwind quick trip to Greenwood with my preemie and flew into that tiny airport years ago. Wow, that was an expereince. But, my SIL told me to be sure to go and see the bathroom. Giggle. She was quite inmpressed by the automatic toilet seat convers. Giggle. Best wishes to you- Marianne
  2. I am a terrible gadget queen. I love them in the kitchen. But, my cupboards have reached overflowing with gadgets. If you are gadget challenged like me try cutting a gallon zipper bag up the sides, cut off the zipper and then with it still folded in half put the dough ball in the center and with a large bread board apply even heavy pressure. Viola. My dh can't ask where we will put that gadget. I tried it it works pretty well. Shhh, but I'd love a press.
  3. I am answering this post even though it is old in hopes that someone is interested in this topic. I visited a friend last year and attended a party at her home. It was all gluten free. She served Buckwheat Pete's pitas that she had made. They were yummy I recently made my first batch of pitas. They were very good. Mine turned out just a bit different from my friends. I need to call her and see if she flipped hers half way through the baking. I am curious if they would brown better that way. Then I got brave and converted a bread recipe to the method. I have not attempted muffins yet. But, I plan to. I would also like to convert a tortilla recipe. So much cooking so little time. It's only been an hour since I dropped my kindergartener off and the high school kids will be home soon.
  4. My husband called me into the room to see what Alton was doing. I was thrilled to see media buzz about gluten-free cooking! We love goods eats! We watch it a few times a week. I spend so much time in the trenches trying to take good care of my celiac kids. (As all of you do.) Our cookie recipe is very good, but I will happily try Alton's. I appreciate the media buzz. I appreciate the awareness that is created by the buzz. Thank you Alton! Marianne
  5. It makes total sense to me that your symptoms are more severe around your cycle. Do you have cramping with your cycle? If you are it makes total sense that the smooth muscles of your bowels would be affected since things are kicked up anyway. As for the paxil... Could it have further irritated your digestive tract and made the syptoms surface? Dr.s are people and they are very capable of making mistakes. Just because a Dr. does not seem to understand your symtoms does not mean they are not there. Unrelated case in point... I have celiac symptoms when I am pregnant. I tested negative. The Dr. looked at me like I was nuts. Okay... I am secure enough to cope with that. Antoerh case in point... I walked into the Dr. office on Friday and told him soemthing was not right. His attitude was, oh, your alright. 2 days later my water broke and I gave birth to a 3 pound baby. (Who by the way has celiac disease now at age 4.) There is a lot that doctors understand, but there is also a whole lot that they do not. I know it is hard, but if you can gather strength elsewhere and carry on you can cope with this. My mother is a nurse and there seems to be a medical mindset of, if we don't know about it it does not exist. (Shhh, don't tell my mom I said that. I know that is a blanket statement and there are some who do not feel that way. But, I see it a lot in the world today.) One more thing, my daughter and I both have a lot of non food related IBS symptoms also. IF I get stressed, or if Kimiko is late going someplace it can set her off to struggle the whole day. The darling will not take immodium. She would rather be sick than take it. SHRUG... Hang in there. Marianne
  6. I understand the picky eater problem. My 4 year old son tried gluten free bread. He said Mom, it's hairy. He meant it is gritty. His 15 year old sister says that she loves her bread. Lol! Marianne
  7. I have The Kitchen Mill and I am in the market for a second one, as I mentioned. http://www.blendtec.com/productDetails.aspx?id=49 Since you are local... Sometimes you can get a deal on a second. THey sell them as seconds for cosmetic reasons. Be sure to ask questions about the machine if it is a second. It saves you about 20.00 to buy a second. It may or may not be worth it to you to drive there. (Orem, Utah.) I have not invested in a manual grinder. I fear that you'd have to spend a mint to get one that would grind fine enough flour to be very palatable. http://www.lehmans.com/jump.jsp?itemID=708...08&show48=1 And then you step into a whole new level of storage. I am not there. LOL... You'd have to think about storing enough charcoal to cook for 1 hour per day... Then you'd need a box oven which you can get instructions to build out of an apple box and foil, or a good dutch oven... You'd need water storage... I am so not there yet. Lol! I am still working on the very basics. Grains, water, legumes, oil... Have you looked at www.providentliving.org There is some great stuff there. Don't overwhelm yourself. When I look at how big the elephant is it is easy to get discouraged. Baby steps- Marianne p.s. have you ever considered going to the Lindon cannery? There are things that are gluten-free. The fruit drink mix, dehydrated refried beans, rice, dry mashed potatoes- which are REALLY good, they have shortening for a great price, and more. It is fun to go also. They sanitize the tables between products too to prevent cross contamination. It makes a great date. ) Call ahead and schedule if you are interested or contact your food storage person in your ward. It is really fun to can with people that you know also.
  8. Places to buy Food Storage items / Potato Starch, taopioca starch, rice flour, corn starch in Utah for Celiacs / Celiac sufferers. Some great resources are; Against the Grain in Taylorsville, everything in the store is Gluten Free! What a great service to the Celiac community. Blue Chip Group in SLC, they have flour blends, french bread mix, and many other gluten free items. Google them for a price list. Choa's Trading on University avenue in Provo, fine white rice flour (rotate often, does not keep a really long time. Or store rice and grind your own) Potato starch, Tapioca starch, gluten free rice or bean noodles. And if you watch the labels, crackers. Harmon's in Orem, for more prepared foods. Honeyville grain in SLC carries our flours too. Or Good Earth will bring our flours in for you in bulk. I am in the market for a second Kitchen mill. I have one that I grind rice with and need a second for grinding wheat for the rest of the family. Cross contamination is very much on my mind.
  9. Hi The food storage information that was shared at the GIG meeting got me thinking. I googled Gluten Free food storage and found your post to my surprise. Yes! I was at the Ut County GIG meeting. (Just to let you know Marianne is my internet name. So If you look for me as Marianne at GIG meetings or at the walk you won't find me. ) We discussed the Walk that is coming up. Do you know about the walk? Go to the Utah county GIG website for info. It is the end of April 2007. I hope that you'll come. I will volunteer for an hour at the walk. How fun! The lady (her name has escaped me) who owns Against the Grain in Taylorsville came and shared her food storage info and 72 hour kit info. She puts together 72 hour kits and makes nominal profit on them. You can order them from the Against the grain pre-made! I love the idea! She gave us her list if we want to put them together ourselves. She gave us a handout for Food Storage also. I tried to scan it in so that I could highlight and import it. No sucess. I'll typ in the food storage list, but the 72 hour kit is long. I am happy to email it though. Gluten-Free Basic Food Storage Plan for One Year By Against the Grain in Taylorsville Utah To replace the grain requirement of 400 pounds for adults, 200 (50%) for children 3 and under (nursing babies share in their mother's portion), 280 pounds (70%) for children 4-6, 360 ounds (90%) for children 7-10, and 400 pounds (same as adults) for children 11 and up, we suggest the following: For 400 pounds of grain for an adult: Long grain white Rice: 100 pounds Gluten-Free Oats: 50 pounds (Make sure they are certified gluten free.) Garbanzo beans: 50 pounds (can be ground into bean flour) Long grain Brown Rice: 50 pounds (Can be fround into flour, but must be rotated(I reccomend freezing this and rotation it often) Short grain white Rice: 25 pounds (can be ground to make sweet rice flour) Popcorn: 25 pounds (can be ground into corn meal or corn flour) Buckwheat Groats: 25 pounds, or Amaranth:25 pounds, or Millet: 25 Pounds (each can be ground into flour for use in a flour blend) gluten-free Pasta: 25 pounds In addition to the above, you'll need: Legumes (dry beans, peas, lentils) : 60 pounds Powdered milk (or Darifree for non-dairy) : 16 pounds Sugar/Honey : 60 pounds cooking oil : 10 quarts salt : 8 pounds water : 14 gallons per person regardless of age For each additional family memeber, the breakdown amount is included above any age. As with wheat storage, you will need to grind your own flour to make flour. (Flours do not keep well. Thus it is better to grind your own.) I would also suggest that you store cornstarch, tapioca starch or potato starch that you keep rotated. Bugs do not seem to get into the starches like they get into flour products. The goal is to have those items in your food storage that will allow you to make your flour belnds. Please also store 2 pounds of xanthan gum or guar gum. Food storage Gluten free flour blends: Rice flour blend: 6 cups rice flour 2 cups potato STARCH 1 cup taopioca starch Bean flour belnd: 2 cups bean flour (pinto, garbanzo, navy) 2 cups tapioca starch 2 cups rice flour There you go. I hope that helps you. When storing starches and flours I gave some thought to my potato starch and tapioca starch. Depending upon which flour blend you prefer... I use a lot of Rice flour blend. So, I stored 2 parts potato starch to 1 part tapioca. You may also consider your choice of bread recipes. Best wishes- Marianne
  10. I use a pasta machine and for thinner noodles we cook them for 5-7 minutes depending upon the thickness. (I use Bete's recipe also) We are going to add some chichen bouillon next time for extra flavor in Kimiko's chicken noodle soup. I keep them in bags in the freezer. But, Kimiko is bored and wants spaghetti. So I'll buy her some Tinkyada.
  11. I learned a trick for nicer bread tops. If you are not afraid of a little cooking spray.... First spread the top with a knife, then we cut 3 diagonal slits to help with even expansion. Then I spray the tops with cooking spray so that the loaves do not dry out during rising. I have found that the top is a bit nicer this way. Mom to 7 really great Kids
  12. I use a kitchen mill to grind my own rice flour. (It is a steel blade grinder like the whisper mill and the nutrimill.) Be aware that sticky rice ground is the same as Sweet Rice flour. It is not the same as regular long grain rice. I grind regular old long grain rice for Rice Flour. We broke up Fava beans in a course corn grinder from the 1900s that was in our family. Then we put the Fava beans through The Kitchen Mill. But, here is the but, The Fava beans created a whole lot of racket in my grinder since they are VERY hard. I did not feel comfortable putting them through my kitchen mill. I also ground garbanzo beans. It seemed like it handled them a bit better than the Fava beans, but the grinder sounded labored. I have felt much more comfortable with other types of beans, ie white beans, pinto etc... Read the directions on your grinder and see what it is approved for. I bought my "The Kitchen Mill" here in Utah. I think the company is called Blend Tech. It used to be K-teck or maybe still is called k-tech. Google it and see I guess. Do not try to grind beans or rice with a stone grinder. It will gum the stone up. Also check out oriental markets. In Utah I buy potato starch, tapioca starch at an oriental market. They also sell fine rice flour at a deal of a price. I grind brown rice for baking in my kitchen mill and use it interchangeably with white rice flour. Just a word of warning "the Ktichen Mill" is as loud as a jet airplane. THe other mills are a bit quieter. But, the price was lower for mine. So I bought it. ---------
  13. I tested negative. But, as a young woman, I had a lot of gas bloating and diahrea. But, when I started having my children it got better. I do have shoulder strap pain (gas pain felt in your shoulder area because it refers) a lot now at age 35. But, no diahrea. I seemed to have a milk and egg allergy as a young woman also. Since my mother has celiacs I was Gluten Free, Egg free and milk free,for a about a year. (This started three months before I got married and then through my 1 st pregnancy, which started 3 months after we married) Then after my first baby was born I began eating all three again. Oh, I hate the thought of it. I have so much to take care of now. I should just go gluten free for a time and see if I feel differently.
  14. Have you looked at Bette Haagman's bread book? My mom has our copy or I'd look. ANYTHING Bette does is good. As for sourdough, I was watching good eats on the food network and he mentioned that bakeries use sour dough start in freeze dried form. (If it is gluten-free) He mentioned that you could approach bakers and request purchasing a small amount.
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