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VioletBlue

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Everything posted by VioletBlue

  1. VioletBlue
    Hmm, best of luck with that. Foodies can be some of the nastiest people when it comes to being tolerant of allergies and food intolerances. I learned that on the Jamie Oliver forum. One poor woman mentioned cheese allergies and they got nasty with her. I came to her defense in what I thought was a non aggressive manner and got shouted down as well. My...
  2. VioletBlue
    One of the things the small intestine processes is fats. Greasy food is fatty food. If you're recently diagnosed fat absorption may be a problem for you for awhile as your ability to handle it has been compromised by Celiacs. I had similar issues when I was first diagnosed. I was also reliant on over the counter anti acids to sleep at night after a meal...
  3. VioletBlue
    If it's the same stuff that someone gave me as a Christmas present, it has potato in it. So I have an unopened box of it sitting in the kitchen staring at me. I can't eat potato. Be happy to send it to you. I'm trying to figure out a delicate way to tell people to stop trying to send me gluten free stuff. I've got too many other food issues for that...
  4. VioletBlue
    Sorry, I don't have a recipe. I grew up watching people make them so I wing it. I use sprouted organic corn tortillas these days, fill them with which ever meat and I usually throw in some chopped black olives just because I like them but you can also throw in green chilies or roasted chillies. I've even seen them with refried beans rolled in. I put a...
  5. VioletBlue
    How about making a big pan full of enchiladas? You can then separate them into meal size portions and freeze. I did that awhile back by crock potting a pork roast so that it cooked all day while I was at work. Then I took it out and shredded it and made enchiladas that night and froze all but that dinner's portion in reusable plastic containers. Twice...
  6. VioletBlue
    I use buckwheat sparingly in breads and wraps because it does have a stronger flavor. It can give you a whole grain type of taste, but too much can be overpowering and you run the risk of a slightly bitter after taste. I do love buckwheat noodles however. I'm still learning how to make pasta, but buckwheat so far is my favorite. Violet
  7. VioletBlue
    Yes, it's been my understanding that a thorough mixing is a must. The first loaf of gluten-free bread I made, I made from a recipe and I did not use a mixer. No one told me. I'd been making wheat bread for years and had no idea. gluten-free bread has a different texture when you're mixing it. When I didn't use a mixer I got almost a monkey puzzle type...
  8. VioletBlue
    Unfortunately I do not think many companies understand the law the way you and I do. I've run into products that list soy sauce as an ingredient in a product without then listing the ingredients of the soy sauce. And the products did not have an allergen warning on them for soy or wheat. And yes the soy sauce in question was made with wheat.
  9. VioletBlue
    I have to use my own flour mix with her recipes when I use them. I can't tolerate potato or GMO corn or cornstarch. If I remember right she has a corn free mix and a potato free mix but not one that is free of both. In addition if you use cornstarch it may or may not contain sulfities which is an issue for some people as well. Violet
  10. VioletBlue
    Yep, I've found frying them to be problematic. I was told to hydrate them by dipping them in hot water with tongs. But then the suckers stick to themselves, and if they start out with a hole in them when they're dried the hole just gets bigger when you hydrate them. And of course the dipping them in water means they spatter like crazy when fried. And...
  11. VioletBlue
    Thank you for the explanations Hagman's flour mixes are problematic for me. I cannot tolerate cornstarch or non organic corn flour, and potato anything is out for me too. I did just purchase some sorghum flour. Perhaps next time I'll try a mix of rice and sorghum with the tapioca. I've used bean flours before in breads, but I find the taste too...
  12. VioletBlue
    I've known some places to use soy sauce in certain types of sushi, so it's not impossible there was soy sauce in or on the prep area. Also what brand of ice cream did you have? Some brands have an ingredient list a mile long and could include gluten, particularly barley.
  13. VioletBlue
    Alright, I tried it. I'm so tired of trying bread recipes. Anyway, the texture is good B+ and the crust is good A. I made it as a round because I don't have a french bread pan. I was afraid it wouldn't hold it's shape if it just baked on a cookie sheet. But judging by the way it pulled away from the round pan I think it would hold it's shape. But I...
  14. VioletBlue
    Yeah, well, that was this time last year. Then they remodeled the local store into a "Lifestyles" store. They took out the gluten free baking section when they did that But the local organic store carries the same mix so I'll live. Who knows, your local Vons may still carry it. I know they still have it on their webstore. It used to be in the section...
  15. VioletBlue
    Wow. You got a dog that will eat that stuff?
  16. VioletBlue
    LOL. Now there is a topic: The dumbest thing about being gluten free that's ever made you cry. Lets see, so many to choose from. Ahhh, I'd been gluten-free about two months and I was grocery shopping on my birthday in Vons where I don't normally shop and I discovered they carried a gluten free chocolate cake mix. Yep, I started to cry standing in...
  17. VioletBlue
    If I had known then what I know now the first thing I would have done after diagnosis was invest in Kleenex stock. It's a bumpy road but it's so worth it. Avoid Food Network for a few months and try and tune out all food commercials if you can. Allow yourself to cry because you're grieving a loss. Be patient with yourself and give yourself time. ...
  18. VioletBlue

    ARCHIVED Chow

    VioletBlue replied to Kamper's topic in Coping with Celiac Disease

    An average day is tough to answer. I also have other intolerances and allergies like nightshades, GMO corn, sulfites, sodium nitrites, cucumbers and sunflower oil. Someone without allergies to potatoes and nitrities has a lot more options than I do. Best I can do is give you the most often eaten foods at each meal. I also sometimes have breakfast...
  19. VioletBlue
    Never cheated. I'm 45. I don't want to die young. Well, okay, some would say that ship has already sailed. But I don't want to die at fifty. There is way too much I want to do with my life to check out that early. My life depends on this diet, and I value life in a way I never have before. I don't know, maybe you do have to be closer to the end than...
  20. VioletBlue
    1. My GP ten years ago ran a dozen tests that all came back negative. He said "I can't keep on testing you. Your insurer is liable to to cancel my contract with them because I'm costing them too much in "unneccesary" tests. My employer at the time suggested stress management training to deal with my non stop nausea and joint pain. 2. I took anti depressants...
  21. VioletBlue
    I use Pantene. Never had a problem with it. I can't do most of the "natural" or "organic" hair care products on the market because everyone seems to want to put sunflower oil in them. Whatever. If it's isn't one thing it's another. Violet
  22. VioletBlue
    Take a look at this thread and tell me what you think: Open Original Shared Link Does that sound to like they're planning to sell this drug on down the line as an aid to help when people "accidentally" gluten themselves? "Do you dream about being able to eat pizza, pasta, cookies, cake and all of your favorite gluten-containing products again?" It doesn...
  23. VioletBlue
    I completely understand that. I live in a small resort town. There's not a single Indian restaurant up here. I even had trouble finding the spices to make it at home. There's one so so quasi Thai place, one sushi place and dozens of Mexican restaurants and BBQ places. I'd kill for a Cuban place too. I don't know which sauce you're talking about...
  24. VioletBlue
  25. VioletBlue
    Okay, this question is for anyone who's actually worked with rice papers. Gods but they're frustrating! So, how warm does the water have to be to soften them? The first time I tried boiling water which is problematic because you've got to handle them. So is warm water that's not hot enough to burn your fingers warm enough? Secondly, they're sticky...
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