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larry mac

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Everything posted by larry mac

  1. larry mac
    bbs, This is outside of my experience, but for me, only coffee for breakfast is probably not the best choice. I would suggest baking some gluten-free muffins. You can make them a little more low-fat than I do, and have one for breakfast. They are delicious. Also, you need some milk instead of that creamer, even fat free milk. It's just as high in...
  2. larry mac
    Very nice. I congratulate you. I haven't had chicken fried steak in well over a year. best regards, lm
  3. larry mac
    If you read the ingredients and they didn't list wheat, barley, or rye, I don't see how that could be considered reckless. What's wrong with pectin? best regards, lm
  4. larry mac
    Because ideally, you want to know definatively what's wrong with you. I mean a real medically accepted diagnosis. One that identifies Celiac Disease, and rules out all the other diseases you could have. Some other diseases are treated with medicines or possibly surgery. You want to know for certain that a gluten-free diet is what will "cure" you, and that...
  5. larry mac
    Thank you very much for that information. I had no knowedge of that kind and feel more comfortable using flours from Thailand and Vietnam. best regards, lm
  6. larry mac
    I'm not an expert on DH, but it sounds like you may have it. best regards, lm
  7. larry mac
    One of my best friends also has an irrational food phobia about cheese. He's the only person I've ever known that didn't like cheese. Sometimes this mind over matter thing can be really powerful. It's bad enough not being able to eat gluten, but cheese and meat too (and smelling them makes you want to throw up)? Bummer. best regards, lm
  8. larry mac
    No, I don't think you can ever buy from bulk bins that are right next to gluten flours (like at Whole Foods and Central Market) and not worry. I do anyway occasionally. However, I've never seen any bulk bins at an asian food store, and I've been to several large ones. They never have brown rice flour, only white, usually several brands in one pound bags...
  9. larry mac
    I sure hope not. I can't imagine using any lead for food products. They have very strict guidelines for lead in toys. Only toys from China are allowed to have lead. best regards, lm
  10. larry mac
    I think you may be confusing an endoscopy (which is needed for positive Celiac diagnosis), with a colonoscopy (which does nothing for diagnosing Celiac). Believe me, I've had both. It's not required to drink anything special before an endoscopy. You only need to fast x-number hours before the procedure primarily due to the sedation, they don't ever want anything...
  11. larry mac
    As we Celiacs are expert ingredient label readers, I'm sure everyone's seen guar gum and zanthan gum in many, many food products. From ice cream to salsa, in condiments, salad dressings, sour cream, etc. It's very popular. Sometimes they are both present in the same item. I'm looking at one now. Kraft Light Catalina dressing (my daughter's). Sometimes...
  12. larry mac
    I do not think I was lactose intolerant at any time, before or after gluten-free. Of course I suspected that maybe I was lactose intolerant because my stomach was so messed up after I would eat. But, that turned out to be Celiac disease. Many people believe that when you have damaged villi due to Celiac, then you may (or may not, as in my case) experience...
  13. larry mac
    Absolutely no pain of any kind. No sore throat afterwards. Nothing. That's the truth. My doctor said I would be sleeping, and I was. I was very, very pleased with the whole procedure. About a week later, he called me at home at 7:00 pm. He said my villi were severely damaged, flattened. I also had greatly increased epithelial and intraephitial lymphocytec...
  14. larry mac
    I found a health food store that sells guar gum for 5.99/lb (about a year ago). Since then I use half zanthan gum and half guar gum. It's a little more trouble but more economical, and I haven't been able to tell the difference. best regards, lm
  15. larry mac
    Finally got a chance to go to Whole Foods and look at the product. It only has five ingredients: White rice flour Potato starch flour Tapioka starch flour Guar gum Salt In the United States, ingredients are required to be listed by weight. So, there is more white rice flour than potato starch and so on. This can be tricky however, as there could...
  16. larry mac
    m, Sorry you are having a problem with it. You didn't specify what kind of cheese it was. I eat sharp cheddar cheese every single day with no problems. Nor was I lactose intolerant after starting the gluten-free diet. Unless the brand of blue cheese lists wheat, I think it's safe and eat it also. best regards, lm
  17. larry mac
    One of my stepdaughters brought me a bottle of lemoncello from Italy last year. I don't remember what brand it was, but it was quite tasty. I didn't get any unwanted reactions. I also drink sour mash bourbon whiskey and Coke with no problems. best regards, lm
  18. larry mac
    Sounds really good. You are quite the gluten-free cook. I want to make an apple or peach cobbler now. best regards, lm
  19. larry mac
    I use to love that stuff. Haven't had any in years, way before gluten-free. I mainly use Toni Chachere's cajun or Zatarain's creole seasonings now. best regards, lm
  20. larry mac
    I've bought flax seed meal twice now in the last 14 months. It's a somewhat course grind, not as fine as a flour or starch. I've kept it in the fridge for months and it hasn't gone bad. I would think you could tell if it went bad, it would probably have a rancid smell and taste bad. I put about
  21. larry mac
    I don't claim to be an expert gluten-free bread baker, far from it. I do however, claim to make good muffins. But, i'ts my opinion that when following gluten-free baking recipes, one may need to make an adjustment to the "batter" to ensure it is neither too wet nor too dry. I make this determination by lifting the paddle beater up and watching how fast or...
  22. larry mac
    There's no sense in mixing that long for gluten-free stuff. There is no gluten to develop by kneading. You don't even need much power, since the batters are pretty wet, compared to gluten bread dough. The main problem with hand mixers or stand mixers like my Sunbeam Heritage Mixmaster, is they simply don't have a paddle. With the two regular beaters, the...
  23. larry mac
    As you can see, we have a mini-Schnauzer, Phoebe Buffey, about 4 years old . She's had a scratching behind the ears habit for a few years, not real bad, just a little irritating (to me). I think it's just that, a habit. But I don't know much about dogs. It hasn't affected her hair or skin, that I can tell. Our vet provided us with some expensive shampoo ...
  24. larry mac
    I tried unsalted butter once, years ago. That was the last and only time. Couldn't taste a thing. Appearently, the salt is responsible for a large portion of the flavor. No wonder they have to add flavor to it. I always use salted butter, even if the recipe calls for unsalted. There's a reason why "salty snacks" are so popular and are a huge multi-billion...
  25. larry mac
    Congratulations on making good gluten-free cookies. It's definately more challenging than gluten cookies IMHO. I've got to get a look at that product to check out the ingredients. I just make my own mixes, I think it's a lot less expensive (and I'm pretty cheap). I looked in my pantry and was surprised how many items did not have a number...
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