DebbieInCanada

There is a recipe for Gluten Free Perogies on recipezaar:

Open Original Shared Link

The dough has different ingredients than your recipe, and I haven't tried it (yet), but it might provide the sort of dough you are looking for.

Debbie

I feel like I am always unhappy. I don't know if this is a sign of being glutened because I feel depressed and tired most of the time. Maybe I am still eating gluten somehow. I don't know what else to do but eat a strict diet of brown rice and vegetables (basically) that is the only thing that doesn't make me feel sick, tired, moody, and with stomach problems. I need help. I can't lay in bed all day by myself forever!

As ArtGirl said, other foods could also be causing issues. For me, corn really affects my mood and energy, even more than gluten. I find that corn starch or corn syrup bring on exhaustion, sensitivity to noise and light, and inability to think clearly.

Hope you can idenitify a safe diet - and get back into your life!

Debbie

...Would you know if coeliacs become more tolerant of corn once they get over the glutening and are utterly wheat-free? I'd love to be able to introduce corn back into my diet. Not to mention popcorn. From curiosity, can you suggest an alternative to corn syrup for candy making and baking? Honey?

Marcus.

First - sorry to report in my case that my corn sensitivity has never reduced, and I've been gluten-free for almost 10 years.

As for the candy making - I add a 1/2 tsp or so of lemon juice to the sugar mixture. The corn syrup has a different sugar molecule, and doesn't crystallize as easily, so that is why a small amount is added to most candy recipes. The Lemon juice will break down some of the sugar into the other form, and help avoid crystallization. I make a lot of my own candy, especially around Christmas, (marshmallows, brittle, caramel, Mmmm...), and have a good success with the lemon juice. Don't add too much, or you will notice the taste. but hey - even lemony marshmallows are better than corn-laced ones!

Debbie

I did a google to confirm - Bailey's is made from Irish Whiskey, which is made from barley. So, depending on whether you believe the distilling gets rid of the gluten...

I also did a google and found "Does Kahlua contain gluten?", which had a statement:

The makers of Kahlua, Allied Domecq (ultimately Pernod Ricard),

provide the following limited information on the ingredients, but it

does match the above:

I also have a Zojirushi. I bought it at cooking.com. I've had it for over 2 years, and use it several times per week. I make gluten-free bread for myself and my Mom. And I have a second pan and paddles so I make regular bread for my DH and kids. The best features of this machine are the "regular" shaped pan with 2 paddles, so the loaf is normal shaped, and the programmable cycle feature, which allows you to set custom times which are more suitable for gluten-free bread.

I use Fleishmans quick rise instant yeast, and have programmed a custom cycle for gluten-free to knead 10 minutes, rise 30 minutes, bake 55 minutes. I did have it programmed to knead for longer, but find it makes the texture coarser. I use a "scratch" recipe for a basic white rice/tapioca bread, and also the wonderful Flax Bread that was posted here recently.

Hope you have fun selecting and using your bread maker.

Debbie

Hi. After I had been gluten-free for 8 to 10 months, my worst brain fog kicked in. All the symptoms mentioned by others - vertigo, lack of focus (dialling a phone number could be too difficult). I know what you mean about logging in - I hate when I get locked out of my bank account because I entered the wrong password too many times!

At that time I realized that corn was also bothering me. I had cut out most of the things that I KNEW were made of corn, so I went on the hunt for the unknown things ("back then" there weren't as many resources to find this information quickly). I discovered that most commercially sweetened things with "glucose-fructose" are sweetened with corn syrup. Once I found those last few ingredients, my fog cleared up.

I still have occasional incidents when I'm contaminated from an unknown source, or if I let my guard down. I just find that I have to rest for a while. I also find that an allergy medicine or decongestant helps a lot (Claratin Clear!).

Hang in there. I hope you find the culprit!

Debbie

... And I have only told one other person outside of my household which I have regretted that as well. So....lesson learned. I will not be discussing it with anyone else.

Ami

Sorry that your first few experiences with other people were so negative. Mine have not all been bad. Certainly there are some people who think you are just making it up (for the fun and expense of shopping for gluten-free food??). But there are other people who have their own friends and relatives with the same issues, and who will understand and support your efforts to remain gluten free.

At work, when people bring around treats or baking (sigh) I just politely decline and say that I have "food allergies". Enough said in that situation. At restaurants, I often go with the "food allergies" explanation as well - restaurant staff are more likely to understand that an "allergy" means I can't eat it or I will get sick. They don't need to know about blood tests and biopsies (ick).

When I travel with people from work, I usually give a little more detail. I helps me ensure we choose restaurants that will have acceptable choices. They don't want to deal with me being sick and missing meetings

Hang in there. As you have more experience and are more confident that you have made the right choice, it will get easier to explain as much or as little as you want, and still ask for the food you want.

Debbie

Hi.

I'm at the end of my rope with a over a week's worth of glutening and apparent re-glutening and cannot place a culprit. I am 10 months gluten-free...

Lisa,

Here is what I experienced - once I was gluten free for a period of time, I started getting those symptoms again. I did some more elimination from my diet, and found that corn was causing very similar symptoms to the gluten. Once I removed the corn products from my diet, I started feeling great again. So maybe something else is causing you to get sick again.

From the food you listed, it's hard to identify any obvious culprits. I would suggest looking at the most common allergens (corn, soy, eggs, dairy, etc), and try removing those for a period of time. If that makes a difference, try re-introducing one at a time to see if it causes a reaction.

Also, look at your other products - personal care, etc. for other sources of contamination.

Hope you can find a solution.

Debbie

YEA I finaly figured out how you have a aviator.

so, how did you do it? I get those errors too.

Debbie

Oh, I feel your pain. For me, it usually depends "how much" of the bad things I get. I'm intolerant of corn products as well, and corn will definitely make me throw up. Small contaminations usually only cause headache, cramps, and D, but a larger amount - well, you've been there.

I learned the hard way, to read every label, every time. And search out all the OTHER names for wheat and corn based ingredients.

Hope you are feeling better, and you are not alone.

Debbie

...

You can do a fruit crisp using some of that new gluten free oatmeal.

...

Hi,

Do you have info on the brand, and where to find the gluten free oatmeal? I haven't seen it at my stores, and would love to know more about it.

Thanks!

Debbie

Can this be made without an ice cream maker?

Try googling "making ice cream without an ice cream maker". There are several sites with info on how to do it.

Debbie

My family tradition is to have either a sponge cake or a chiffon cake for birthdays. I find that both of these standard recipes convert well, and sponge and chiffon recipes are available in most standard cook books. I use an equal parts mixture of Bob's Red Mill Soy flour, sweet rice flour and tapioca starch to replace the flour. e.g. if the recipe calls for 1 c. of regular flour, measure 1/3 c of each of the gluten-free replacements. Blend the flours well with a whisk, or sift them a couple times. Even though I am the only one gluten-free in my house, I usually make gluten-free cake for all birthdays (if I'm baking it, I'm eating it ), and the kids never complain about these recipes.

Debbie

I use this one from 125 Best gluten-free recipes (Washburn & Butt). I also double, and freeze one after first baking, to use at a later date.

3/4 c. Brown rice four

1/3 c. potato starch

1 tsp granulated sugar

1 1/2 tsp xanthan gum

1 1/2 tsp bread machine or instant yeast

1/2 tsp salt

1 tsp dried oregano

3/4 c. water

1 tsp cider vinegar

1 tbsp vegetable oil

the usual method - mix dry ingredients well, add to wet, mix slowly until blended, and then mix for about 4 minutes. Spread on pizza pan, using white rice flour to stop sticking. (I use olive oil instead - more calories, lovely "Pan" crust.) Rise 15 minutes, bake at 400F for 12 to 15 minutes. Top and bake as required for fillings.

Enjoy!

Debbie

Just something to note - I found that after I was gluten-free for a while, I also noticed that I was reacting to corn products. So, my problem with corn isn't gluten related, but my body definitely does not like it. I use tapioca starch and rice flour for all of my thickening needs.

Debbie

Hi. I've had my Zo for 2 years now. Love it. I bought it specifically to make gluten-free bread, since it has programmable settings. I programmed one of the memory settings for 20 min knead, 30 min rise, and 55 min bake. I turned off preheat, and both the second/third risings (they proof the dough for regular wheat dough, but don't do anything good to gluten-free!). I preheat my liquids in the microwave for a minute, just to warm them, add them to the pan with sugar/salt, and then add the flours, yeast and eggs on top of the liquids. I use quick rising yeast.

I purchased a second pan and paddles, so I can make regular bread for my dear, tolerant family, without contaminating my gluten-free pan.

Hope you enjoy your machine. Good Luck.

Debbie