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VioletBlue

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Everything posted by VioletBlue

  1. VioletBlue
    Oh don't get me started on that whole concept. The gluten-free manufacturers are starting to getting better at it, but many of them have a tendency to not just make their food gluten-free, but they also make it egg milk nut yeast sugar salt fat free as well. Come on, let me have some fun. Just because I'm eating gluten free does not automatically mean...
  2. VioletBlue
    Yes, I tried searching the forum for this and got everything but a corn and potato free flour mix, LOL. I can't handle corn or potatoes. This also means I cannot handle cornstarch and potato starch. I do have a lovely corn and sulfite free baking powder I can use, but now I need a decent flour mix to go with it. All the gluten-free cook books seem...
  3. VioletBlue
    You know . . . I've been reading and posting here for well over a year and a half now. In that time I've been told emphatically and absolutely that the following things are VERY VERY BAD; meat - yes all meat, milk, soy, coffee, some fool even said chocolate-wonder if he lived to tell about it, corn, potatoes, all drugs, exercise, lack of exercise, sex, tree...
  4. VioletBlue

    ARCHIVED La Celiac Specialist?

    VioletBlue replied to HippyGirl84's topic in Doctors

    I can't help you with personal experience. I had to push for a blood test and even then the doctors I saw weren't very helpful. I live in the Inland Empire area and have no doctors to recommend out here. But here are a couple places to start. And if you can get into see an Internist or Gastroenterologist at UCLA I have been very impressed with the doctors...
  5. VioletBlue
    Try not to cring when you read this; pork rinds. I can't eat potato chips or corn chips or pretty much any other kind of chip thing. I can't have potatoes or sunflower oil, and ground corn seems to be a problem for some reason. All the gluten-free pretzels I've found either have potato starch, corn or sunflower oil in them, and most of the rice crackers...
  6. VioletBlue
    FOR ME ketchup and potatoes are off limits. They give me horrible gas, make my physically uncomfortable, cause diarrhea, makes my pulse race and I wake up with the equivalent of a hang over the next day. Oh, and the itching, I itch like crazy. Some Celiacs have other food intolerances and allergies in addition to gluten. It happens, it seems to be a by...
  7. VioletBlue
    Xylitol is another excellent natural sweetner. Open Original Shared Link It is considered safe for diabetics and it appears to have other healthful side effects. It also has no after taste which I like. It is expensive, but you can use it cup for cup as a sugar replacement and you really do not notice the difference in flavor between it and sugar. Keep...
  8. VioletBlue
    What is it that makes the pizza spicy if it's not a nightshade? That's one of the things I miss, hot spicy foods. Heat is usually generated by a pepper. And sundried tomatos are nightshades.
  9. VioletBlue
    Chebe bread mixes and Pamela's Organic Peanut Butter and Chocolate Chip Cookies. I buy Chebe mixes in bulk now. Oh, and homemade ice cream. I made a killer blueberry cheese cake ice cream last week. I also tried Xylitol last week; MAJOR splurg at that price. I'm still undecided on that one though.
  10. VioletBlue
    NOTHING EVER makes me want to eat gluten. I don't care how depressed or frustrated I am, gluten is never an option. Is anyone here really going to do that? People who struggle will complain from time to time. Sorry, that's the nature of the beast. Struggle is not easy, particularly this struggle. I don't know of anyone who in struggling with something...
  11. VioletBlue
    After I was diagnosed I threw out the wooden spoons, the frying pans with non stick coatings, anything plastic I'd used for prep or storage and any baking pans I had that were metal or had a non stick coating. I had just bought a nice set of heavy metal pots, but thankfully they had no coating on them and can be scoured clean. Ironically I'd considered...
  12. VioletBlue
    Ahhhh, thank you Darlindeb. See, there's the thing. Many of us, particularly women, come here to SHARE what we feel. That's what women do. And by sharing how they feel and sharing their experiences it helps them to cope. What some may see as whining or a competition to be the sickest, others understand as commiseration and companionship. Just being...
  13. VioletBlue
    Yes, exactly. And there's the part that makes it hard. Maybe, maybe, if it had all come at me at once. If the Celiacs and the nightshades and the corn and every other allergy or intolerance had come at once and I could have gotten it all over and done with in one fell swoop, maybe I could have just moved on from there. BUT IT DON'T WORK THAT WAY. That...
  14. VioletBlue
    I can't handle sweet potatoes and yams either. And you thought I was kidding about the half the prdouce department thing.
  15. VioletBlue
    Yeah, there are worse things. But there are days when it doesn't seem that way. It sucks to walk into the produce department and know nearly half of what's there I can't eat because of allergies and intolerances. Allergies that are probably a result of leaky gut which is a result of Celiacs. I'd love to be able to eat a salad again with peppers and tomatoes...
  16. VioletBlue
    Oh hey, have you played with the rice sticks? Those are the Maifun noodles? I love watching those things pop in oil, LOL. I actually used some of the fried Maifun as coating for catfish the other day. Lovely crunch. I'd make them every day if they didn't go all over the place and get so messy.
  17. VioletBlue
    Nah, I think wallpaper paste has gluten in it I have the opposite problem. I can have the cheese, but not the tomato sauce. So I tend to do a lot of cheese, and or a later of cream cheese which melts all nice and gooey. I also love to drown the plain focaccia half way through the baking with butter and roasted garlic. Then I eat it like that...
  18. VioletBlue
    Screw the pizza Gods. CHEAT. Gluten free mall carries the Chebe focaccia mix. Potato and corn free, and you can use water instead of milk. Makes a pretty decent pizza dough. Good taste, nice herb mix, a little chewy since it's mostly Tapioca, but good taste and texture overall. I also used their basic mix the other day to make some excellent cinnamon...
  19. VioletBlue
    Oh gosh. I'm so sorry you had to put up with that! That was just so rude. What are these people thinking? Even if there was a some reason for her to ask, her questions were intrusive and rude. Next time someone tries to give you the third degree, just say "It's really none of your business" with a big smile on your face, because it really is none...
  20. VioletBlue
    If you're new to the gluten-free diet, fat may be an issue for you for awhile. I had that problem. Fat is one of the things that the small intestine has trouble digesting as a result of gluten damage. It take a while to heal the damage and begin to digest things like fats lactose vitamins and minerals again. Black pepper for me was originally an issue...
  21. VioletBlue
    If it weren't for tapioca I'd be having a really hard time. It's one of the most commonly used gluten-free flours that I can handle.
  22. VioletBlue
    Tapioca, teff, sorghum, white rice and sweet rice flour. I can't eat potatos or corn and quinoa makes me slightly queasy for some reason. I've used Millet in the past, but I prefer Teff. Garfava is nice but it imparts a definite taste, so I only use it when I want that bean flavor in something. Same with buckwheat; I like it, but it has a definite...
  23. VioletBlue
    Wow. Uh, hmmm, okay. An irregular heartbeat can be caused by a lot of things; vitamin and mineral deficiencies, thyroid problems, anxiety, intolerances or allergies, side effects of specific medications, actual heart diseases or disorders, dehydration, electrolyte imbalances. The list goes on. There is no one answer that works for everyone. You...
  24. VioletBlue
    Back when I used to make my own hamburger and hotdog buns with a wheat bread recipe it was easy to just shape them and flatten them on a cookie sheet. But gluten-free bread dough doesn't always hold it's shape. I've been using the Chebe white bread mix lately and it does hold it's shape quite well. Made lovely rolls on a baking sheet the other day. The...
  25. VioletBlue
    Personally I think with all this verbage there must be at least a dozen dead horses strewn about the place by now.
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