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hangininthere

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Everything posted by hangininthere

  1. hangininthere
    As promised, here is the reply I got from the Coca Cola company... But it's a different reply than the one they sent me before! It says Coke doesn't have gluten! It just says some of the other products have a small amount and explains that thoroughly. Shoot, I got glutened from the Coca Cola Classic - I believe the first reply they sent me a while...
  2. hangininthere
    For pasta, the Tinkyada brand is just like wheat pasta, only made with rice. It has a very good flavor and texture, not slimy at all - it's just like wheat pasta. I use Tinkyada spaghetti and rotini and stove pipe pastas, delicious. It cooks up easily and doesn't mess up, just like wheat pasta. I get it at my local health food store, I hope yours...
  3. hangininthere
    Oh good! I wonder if it's the same one they sent me! I'm looking for your post of it, but can't find it yet! What section are you posting it in? Thanks! Best wishes to all!
  4. hangininthere
    My glutened symptoms are severe brain fog, severe lack of concentration, and severe exhaustion, and achiness head to toe. My son has an even worse reaction, he becomes violently ill with vomiting and chills and weakness, like a mild anaphylactic shock reaction I'm guessing. Well, after I drank the Coke, I had all my usual symptoms plus was so NAUSEATED...
  5. hangininthere
    P.S. What was so interesting to me, the reason I thought their reply to me was so thorough, was that they said there was wheat in some ingredient that was used to PROCESS another ingredient, and it was not listed as an ingredient on the label itself. I thought that was very very thorough of them to know and mention that. It had a long name, that...
  6. hangininthere
    I just e-mailed the Coca Cola Company again, with the same question: "Is Coca Cola gluten-free and soy-free?" I'll post their answer here when I get it! Best wishes all!
  7. hangininthere
    Yep, I had deleted it when cleaning out my e-mail inbox and all! Then wished I'd have kept it to post on the gluten-free forums! But it doesn't bother a lot of people, just the super-sensititive I guess! I think I'll e-mail them again and see if they send the same answer, hopefully so, then I'll post it here! It took over a week or more for them...
  8. hangininthere
    I had a bad reaction to Coca Cola a few months ago, was very sick for three days straight from drinking just a few swallows. I had e-mailed the Coca Cola company before trying it, and they sent back a very thorough message saying that one of the ingredients they use has a little bit of wheat in it and that although it shouldn't bother most wheat-sensitive...
  9. hangininthere
    Thanks for the great update! Yayyyyy!!! Best wishes!
  10. hangininthere
    I heard the baking soda/spaghetti sauce tip from a member of another support group I'm on! I won't make spaghetti sauce any other way now, because it gives it such a sweet mild taste, just like in the spaghetti restaurants, which I love that taste! You know that baking soda instantly neutralizes acid, takes that tart taste out that isn't even alleviated...
  11. hangininthere
    It could be the acidity of the tomatoes, or it could be the oil giving you heartburn. I have to make my spaghetti sauce homemade, since me and son are also soy intolerant. Here's a neat tip you can try, it lessens the acid in the tomato and makes the sauce taste sweet and mild instead of tart, works great for me! You could probably use this trick...
  12. hangininthere
    Yes, I use guar gum instead of xanthan gum, works great! And is way less expensive! Use the same amount of guar gum as you would xanthan, they're interchangeable! Best wishes to all!
  13. hangininthere
    I love this site too! I use guar gum in everything instead of xanthan gum, works great! The same amount of guar gum equals the same amount of xanthan gum, interchangeable! Best wishes to all!
  14. hangininthere
    Amazing! The chocolate candy bar with soya lecithin agreed with me and son!!! First chocolate candy we've had in a year, wow!!! I had a very slight mild brief reaction to the vanillan in it, but it wasn't bad, I can still have that particular candy bar any time I want, ha! I've just tonight been reading a thread on another gluten-free forum...
  15. hangininthere
    I know exactly how you feel! I too was so thrilled to be given a similar pizza crust recipe and posted here how thrilled I was to finally be able to have pizza again, after many failed attempts at other pizza crust recipes! Your recipe is very similar to the one I use, so I can vouch how perfecto it turns out!!! I don't like crispy crust, I like foldable...
  16. hangininthere
    Glad you made it through the storm, I'm assuming it was that big N'East one. I went out today and bought a milk chocolate bar, but it probably won't agree with me because I just remembered that vanilla extract gives me a wheat reaction for some reason, the alcohol in it must not agree with me, alcohol is wheat or grain based but is supposed to lose the...
  17. hangininthere
    Yes, that's what I was wondering, and trying to look up on-line if the regular soybean oil in salad dressings and peanut butter and the like is cold pressed, expeller pressed, or extruded oil! I'll probably skip the oil, but if the lecithin agrees with me and/or son, that will be great! Best wishes to all!
  18. hangininthere
    I make fried chicken and fish with brown rice flour, and I can't tell any difference in taste or consistency from regular wheat flour. Fries up nice just as wheat flour does. Best wishes to all!
  19. hangininthere
    Wow! I'm gonna try a candy bar with lecithin in it and see if I can tolerate it, me and son miss candy bars so much, and he was wanting some granola bars and the like, which all contain soy in one form or another, as with most all processed ready-made foods! He said he had a Caramello candy bar the other night while out and that it didn't nauseate him...
  20. hangininthere
    I just now found this recipe on-line for you, don't know if it turns out good though, never tried it myself: Ice Cream Cones 2 egg whites 8 tablespoons sugar 1/4 cup (1/2 stick unsalted butter melted and cooled) 4 and 1/2 teaspoons white rice flour 1/2 teaspoon vanilla Preheat oven to 350 degrees. Grease and flour a 6-inch wide strip...
  21. hangininthere
    Thanks! I love French bread but haven't been able to have it since I realized about a year ago that I have gluten intolerance! But I looked the brand you mentioned up on-line and it has soy which me or son can't have either, plus need a bread machine, plus can't order on-line, ha! I'll look up a homemade recipe for French bread that I can make with my...
  22. hangininthere
    I have wondered this myself, then it came to me from something that was said in this thread! Gluten-free flours do get soggy, unlike wheat flours! The gluten is what holds everything together, and without it, it's hard to get any baked goods to hold together and stand up! Such as, whenever I make stove top turkey or chicken or pork chop stuffing,...
  23. hangininthere
    Wow! I'm gonna try these recipes too, look easy too! I have all the ingredients here right now! Except I use guar gum instead of xanthan gum, and leave out the vanilla because it gives me a bad reaction for some reason. I wrote my cake recipe above the way I have it written in my recipe book for myself, and I think I left out the vanilla since...
  24. hangininthere
    I think you need a special gluten-free recipe, mine didn't turn out using a regular gluten recipe. Here's an easy and scrumptious chocolate cake recipe that I love and was thrilled to find, I make a small variation in this cake recipe to make the brownies, as listed at the bottom of the cake recipe. The recipe is for light-chocolate cake (I like devil...
  25. hangininthere
    Many Celiac's and other gluten-intolerant people are also 'allergic' to soy, or soy intolerant. That's the case with me and son. We can't have chocolate chips or any chocolate candy because of the soy (lecithin) in them. Maybe your hubby's also intolerant of soy? Me and son get the same reaction from soy as we do from gluten. Vanilla gives me a bad...
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