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About camoflauge

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  1. camoflauge

    Joint/muscle/bone Pain

    Do a search for fibromyalgia. some of your symptoms sound exactly like what i deal with. fibromyalgia pain really changes from day to day-depending on weather, stress, eating foods your body has an intolerance to-such as dairy-my body hurts worse if i eat any dairy at all. headaches can be unbearable, pain can be in any of the "tender" points and can switch from one spot to another. my legs feel like they are on fire sometimes-i am on my feet all day at work. The fatigue is riddiculous some days-I feel like I could sleep all day and still not be refreshed. I am also "too young" to feel this darn old-I am only 36 years old, but with Fibromyalgia, some days I feel like I'm 65 because I can barely move. Good luck-sounds like you may need to find a new doctor. I am going to see a rheumatologist in a few weeks. Heather
  2. I have used some of their flours early on and I don't remember having any trouble. Looking at their selection, I think that many of their flours possibly come from somewhere like Bob's red Mill and are just repackaged-just my personal feeling. I can't afford to order from them (Barry Farm) due to the higher cost of shipping to me. I have found a health food in my state that ships to my door for about $6 for a "decent" size order so I can't go wrong (not sure if I can post the address here or not) but a search for "Juniper Foods" without the quotes will head you in that direction. Plus, the gluten free trading company in wisconsin ships just as cheaply. Of course I am close enough to both that they use something called "speedee delivery" which is basically a "van" with a driver who delivers packages. With all the non-gluten flours they repackage (Barry Farm), I'm not so sure I would trust that I wouldn't get contaminated-but I would hope that if they are selling gluten free flour they would take special precautions. I would contact them to see what precautions they take just to be on the safe side. I just ordered a cookbook on Amazon from Annalise Roberts that comes highly recommended by many reviewers. So, if that book is as amazing as the reviews suggest, I will be buying the flours suggested-one of them which is authentic foods brown rice flour as it is ground finer than other brown rice flours. Good luck and happy cooking!! Heather
  3. camoflauge

    Dairy Free Ice Cream Recipes?

    Cheri, I would be interested in the recipe using vance's dairy free. I don't mind the soy milk ice cream, but it would be nice to try something else that might taste a little better. Thanks. Heather
  4. camoflauge

    I Was Careless...

    My personal experience is that the longer you are gluten free, the more sensitive you become to just a minute amount of gluten. I used to use makeup that contained wheat protein and never broke out at all-I never even thought about wheat being in makeup. I just happened to buy a makeup a few months ago that was gluten free. Just the other night I was invited to a mary kay party and we tried on some makeup. I decided to buy the concealer because i loved it so much. The next morning I put on the concealer and went on my way, but by 6 pm that night my face broke out with so many little bumps and my face started feeling like it was "burning". so i hurried up and took my makeup off and tried to figure out anything different I had tried. All I could come up with was the concealer. So I found the package and low and behold, in the middle of the ingredient list was the wheat protein. I had been mostly gluten free for 2 years-except the hidden things and cross contamination so I didn't react as harshly as I am now. Hopefully someone else will chime in-I react but it usually takes me a few days for it to get into my system.
  5. I found an amazing recipe online from gluten.net follow this link. http://www.gluten.net/recipes/index.php?cmd=6&recid=15 . I have suffered with "ok" bread for the past year, until I found this recipe online. I decided to try only recipes that had many good reviews. I did not follow the "flours" exactly though. Here's my substitutions. Instead of 1 1/2 cups of rice flour, I did 1/2 cup each of white rice flour, millet flour, and buckwheat flour. For the starch, I didn't have enough tapioca, so I decided to use 1/2 cup each of tapioca, potato starch, and corn starch. Instead of the apple cider vinegar (because for some reason it adds a funky taste to everything I've made using that even though it shouldn't) I used a plain "rice vinegar" which should be just as safe. Otherwise I followed everything exactly. I did have to be careful since I just have a sunbeam mixer, I had to use a rubber spatula to keep the batter down in the bowl. I let it raise in the oven-I warmed it up to 350 and then turned it off. I let it raise about 1/2 an hour-it was about to the top of the pan-but not quite. As for cooking, my bread only took about 45 minutes to cook-but from experience, my oven seems like it cooks hotter than most. I stuck a knife in and nothing came out. As far as the mixing time is concerned, from what I've read, my unprofessional opinion is that it is used to whip air into the baked product-which would normally be added to regular baking through the gluten. I'm not sure if it was the buckwheat flour or what, but this is the best bread I have ever had-and I think that even includes my pre-gluten free days. My family did not even know it was gluten free. I do have to warn you though, don't try to remove the bread from the pan when it is hot and definately remember to butter it-it says it will get chalky and crumbly-which the bottom of my bread was sort of like that, so I think next time instead of just using a spray I might try using some crisco or something like that. Bread was good right out of the oven, and still good later-which has been my problem. I love bread right out of the oven with some butter melted on it, but I also like to use it for sandwhiches later. No other breads have tasted great both ways, until now. Now I can have bread whenever I want. I'm not sure how it would taste with other substitutions, but it got good reviews with just the white flour and the tapioca starch. I just wanted something with a little more flavor. Good luck. Heather
  6. I just noticed I have a problem with dairy. I've been taking a daily tablet (found them at Walmart) which helps considerably. I'm not sure if taking anything like that would help you or not. I've heard about casein being something that bothers some Celiacs. Giving up gluten products has actually made me a healthier person and for the first time in my life the weight is coming off. I would begin with things that are naturally dairy and gluten free-such as your veggies, fruit, meats, rice, etc. Here's a sampling of what I eat (keeping in mind that yogurt doesn't bother me because of the enzymes in it digest the sugar-from what I understand) for milk substitutes-there are a lot of rice milks-but apparently they are made using barley in the process, but is not listed as an ingredient-but many react. There are plenty of safe brands. There is also soy milk-which I can't stand, and Vance's Dairy Free-it comes as a powder I believe. Breakfast Ideas: Yoplait yogurt (listed as gluten-free on the label) Rice-I also eat Rice N Shine hot cereal from Arrowhead Mills Rice Chex-gluten-free mainstream cereal with a gluten-free DF Milk-Right now I'm using Full Circle Organic Rice Milk-I chose Vanilla but they have regular and chocolate. Soy Protein Shake-I use a brand called Naturade (got at Sam's Club around here) and is labeled as lactose, gluten, yeast, dairy free-you can mix this with water, or to make a "richer" shake I use the rice milk. You can add fruit, Davinci syrup flavorings, instant coffee, etc. Waffles-using a flour called "Tom Sawyer" make and freeze-they have a recipe on their website. (glutenfreeflour.com) I use my rice milk in place of reg. milk and no one can tell. scrambled eggs (made with rice milk or other dairy substitute) add ham, green peppers and onions, bacon, sausage links, top with a salsa-i love a corn and black bean salsa, make hashrowns to go along with it. Dinner/Supper: I use a lot of things from walmart (Great Value Brand) that are naturally gluten-free and df-spaghetti sauce-theirs is awesome and made using Tinkyada-which is the best gluten-free spagetti for the price. Meatloaf Ring Bologna Brats there are quite a few meats labeled gluten-free-Hormel is great at labeling their products gluten-free when applicable chilli soup chicken and rice soup beef stew roasts with cooked veggies hamburgers-i don't use any bread or cheese. top with lettuce taco salad-don't really need the cheese-or you could add just a small amount-use corn chips, beans, diced tomatoes. I eat those Thai kitchen "bowls" made with rice noodles and they are really good. sometimes i'll add some diced meat in to add a little more "substance" to the meal. use chebe mix (all except their original are gluten-free and lf) and make into a pizza crust (I can get you the recipe if interested) and grill invidiual pizzas. omg-this was awesome-even non gluten eating husband and kids absolutely loved it. For cheese you could either use a soy substitute-I can't find those around here, use just a small amount, or make a breakfast or taco pizza. I haven't found a good replacement for sour cream yet-still looking. we don't have a lot of options around my small town. For cream cheese in desserts etc. I am playing around with using Tofu-and it seems ok as long as whatever you use adds the flavor as it is bland. Desserts-use enjoy life choc. chips instead of regular ones. they are dairy free too. Dried fruits-I love to use dried fruits and make a trail mix out of them. Sweet, but still "somewhat" good for me. I'm losing my sweet tooth so the sugary junk is not really appetizing anymore. Jello-either premade or do it yourself with a little cool whip on top. I do sugar free to save calories. Very filling and sweet enough to make me feel like I got a treat. make an apple pie-that tom sawyer flour has a great pie crust and just follow a regular apple pie recipe-substituting any flour in the recipe for the tom sawyer flour. I love the glutino crackers-even though they are a little expensive. Their pretzels are great too. hope that gets you started. When I started this "change" I felt the same way you do, as "gluten" hides in way too many things if you ask me. I started shopping the veggie, fruit and meat aisles a lot more. Quite often your organic foods are gluten free-though not always. As far as shopping places online, mine are close to me and not sure where you live if they would be good on the shipping. (If you want the websites let me know and I'll email you-not sure the policy on here) I've got 2 places I really count on. I live in a really rural area-we have 2 grocery stores, but neither are a chain type store so the gluten free options are really limited, and we have 100 mile drive to any major chain stores of any kind (including walmart). Trader Joes and Whole Foods stores are great places to find gluten-free things and i'm sure you'd be able to find dairy free too. Check your natural foods store if you have one. They would probably be able to get what you're looking for. Good luck. I think everyone has been where you are at-frustrated at the options of eating. My health has definately improved since finding out I can't eat gluten. My whole family eats better too. We no longer eat the chips, chicken nuggets, deep fried things. We rarely go out to eat because of the risk of being glutened. Heather
  7. camoflauge

    Gluten Free Baking

    I'm new to posting on this forum, I have been reading quite a bit though. I've been signed up for the gluten free baking website and I have to say for me it was well worth it. I have found the Tom Sawyer baking flour and also came across the Better Batter flour which I haven't tried yet. The tom sawyer flour so far has been a great substitute for regular flour. I have only tried a choc. chip cookie square so far with it and that turned out really good. That being said, I still use her recipes. I started with the free cookie recipe before signing up and it was an awesome replacement. I have since learned a few tricks about cooking with gluten free flours. According to her website, she doesn't use a special mix because breads, cookies and cakes, etc. require different flours in different amounts. She has many categories of recipes including bread, quick bread, cake, cookies, breakfasts, etc. I know if you have a recipe you've tried to recreate gluten free, you can send her the original recipe and she will try to duplicate it. sometimes it may take a while to duplicate recipes, but it could be well worth it if you miss something foodwise. She is a culinary chef-and I think it is her hubby who has celiac-not her, so she can make the recipe using normal wheat ingredients, then makes it gluten free also so she knows it tastes the same. just my 2 cents worth, but i would definately renew my subscription when it runs out. Heather
  8. The thing that really helps me is a protein shake-if you are not lactose, etc. intolerant. I mix some sort of fruit, milk (but you could use fruit juice, water, gatorade, etc) and that gives me a better balance than stuffing my face with junk food. not the ideal "meal" but great for when you are on the go. I don't really have much other advice, hopefully someone who is "seasoned" will help you out, i just wanted you to know how helpful the people on this board are. As far as the hunger thing-are you absolutely sure you aren't eating anything with hidden wheat, barley or rye or things produced on the same line as "gluten" containing products? did you get completely separate new utensils, pots/pans-anything with a pourous surface such as cast iron, teflon, plastic, have you checked your hair care products, toothpaste, vitamins/medicines, etc? by rice crackers what do you mean? the quaker rice cakes are cross contaminated and some even contain barley syrup or something like that. most celiacs (from what I have learned) can't handle Quaker Oatmeal products because they are "cross contaminated". I was introduced to the fact that gluten is like "glue" and it can stick to lots of things and is extremely hard to remove all traces. I have found out that I am that sensitive. When I get any trace of gluten I am starving like there is no tomorrow. Otherwise I am totally normal. You may be completely different, but I just wanted to share some of the ideas others have given me. Good Luck. Heather
  9. camoflauge

    Gluten Intolerance Wieght Gain

    I have been battling the weight gain from eating gluten products. I'm not sure when the intolerance kicked in, but when I was pregnant with my first son I used it as an excuse to eat anything and everything I wanted. Plus, I've hated exercise since I was young, so except for a little walking here and there, I never did anything physical. Fastforward through some medical problems that just about killed me and here I am. I'm not sure exactly when I noticed I was intolerant to gluten-I think it was when I did a modified "Atkins" type diet-which is basically no grain. i lost 20-30 #'s doing that. in reality, it probably wasn't just the diet-it was avoiding wheat/gluten. When I am gluten-free I feel awesome, on top of the world, i can exercise daily and have energy to get it all done. On the flip side, when I've accidentally eating gluten I feel like crap-i have no energy, i'm starving-my stomach actually gurgles and sends a signal to my brain to eat whatever it wants, i get sinus junk, I also get more "depressed" feeling, i feel totally naseous, extreme fatigue, stomach cramping like it's that time of the month, i gain a few #'s from the time it starts digesting until it gets passed, then the big D hits and later that day I start feeling human again. For me avoiding gluten is key to losing weight. I guess it just causes me to eat foods I don't need. On days I have avoided gluten it takes a LOT less to fill me up. On the days i've been glutened, I can't find enough to eat and actually end up "sick" from all the junk I've eaten. I don't have an official diagnosis and probably won't get one because I don't need a dr. to tell me to avoid gluten. I feel bad enough that I don't even want any accidental gluten to ruin my good days. A few months ago I thought I could just cheat and live with the pain, but the more gluten-free i've become, the "worse" i feel when i do cheat or get accidentals-so I've made the decision of no more cheating, and to be mindful of the products I am eating. It certainly is not easy avoiding wheat/gluten based products but it can be done. I've definately learned a TON on this website and it is where I come to looking for any hints, tips, tricks, product reviews, etc. Heather
  10. Thank you for all the replies!!! I have been dedicated to going gluten free since Christmas, but was still unaware of all the "hidden" dangers. I thought if it didn't say wheat on the label it was fine. When the symptoms wouldn't go away, I decided to do some searching. That's when i found this site. That really helped a lot. Good to know that it probably isn't the flour. I do live with other "gluten" eaters so going totally gluten free is not possible. They like my food, but the cost of making everything gluten free for everyone is just not feasible. hubby still likes his "wheat" buttermilk brownies. Things like pizza I make totally gluten free. I just realized that I use a pizza stone and it is probably full of "wheat" I never even thought about the possibility of my "own" cross contamination at home. I will go purchase new pots, pans, strainers, baking pans, stiring utensils, I think i'm going to invest in a toaster oven-so i can use it for mini pizzas etc. for myself. If I wash my silverware in the dishwasher, would I need to purchase separate silverware too? what about things that are glass? they should be ok if washed in the dishwasher between uses? or do i need to buy all new dishes to eat off too? It will be a few weeks before I can do any of this, but at least I can be more cautious until then. I'm going to avoid the baked goods for a while too just in case there is something that doesn't agree with me. I'll have to do a search on the "cross contamination" issues at home. Thanks for the help!! I hope I can figure out where the "accidental" is coming from because i'm tired of the weight gain, cramping, naseaus feeling, lack of energy, crap that goes along with this. Heather
  11. camoflauge

    Flour Help Needed

    How lucky you people are that have gluten free bakeries, eateries, etc. i wish there was something like that around here, but I live in rural SD so until more people are aware of problems with wheat, im outta luck. but, i've always been fond of baking and have found quite a few good recipes that i really like. Looking forward to finding more. i've dreamed of a coffee shop. it sounds like such a cozy type thing to do. plus, everyone drinks coffee, well, almost everyone. good luck in your venture. i hope all works out. I do agree with "outsourcing" some of the home baked goodies, at least at the beginning. also, maybe selling the "mixes" so people can cook at home adding a few ingredients. i have to buy everything online for the most part (except things naturally gluten free) and the shipping is what kills me. Heather
  12. I'm new to this forum, but not totally "new" to gluten free eating. I've been eating gluten free on and off the past year. I've only just recently realized that ANY amount of wheat sets me off. I guess I was in denial. Now I realize that for me I can't handle any wheat. I'm not sure about "cross contaminated" type grains. I know I can't handle quaker oatmeal-sadly. I used to love having a bowl of maple and brown sugar oatmeal for breakfast. I will have to look into those "pure" oats to see if I can handle them. I've had trouble weeding through some of the products that are gluten free that aren't labeled that way, but with the help of this website I have found a lot of food that is safe that I didn't know was safe and vice versa. My probelm is this. I thought I had finally figured out most everything that was "bothering" me. But, when I use bob's mighty tasty cereal and when I cook for myself using brown rice flour/tapioca flour (purchased from Bob's Red Mill) I get "glutened" (which for me is a dry face, pimples, a naseous feeling, sinus junk, head fog/depression/irratability, and just an achy, I don't feel like doing anything, leads to a crampy stomach and the big D.) I'm wondering if it is the kind of flour I am using or if I am just having a problem with Bob's Red Mill. I did read that other people have had problems with the cereal but I couldn't find much on the brown rice flour and the tapioca flour. Bob's red mill has the best prices on bulk flour I have found so far. I was getting brown rice for $22.88 for 25#'s and the tapioca starch $25.16 for 25#'s. of course, none of that means anything if it's the flour causing the problems. Is there something small using both of those flours I could make-like maybe one or 2 muffins, etc? I hate to waste a whole batch of other stuff if the flour is what is causing my reactions & I hate to eat so much of it that i'm sick for days. It takes me about 1 full day to realize if there is a problem and about 3-4 days total for it to "end". TIA for any help. I look forward to posting on this board more. I've spent the past few weeks just "browsing" the site doing a lot of reading. Heather