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JNBunnie1

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by JNBunnie1

  1. JNBunnie1
    I have actually found that, regardless of the flour(s) I'm using, if I prepare according to directions and then let it sit for at least 20 minutes, I never get that gritty texture. I think, since gluten-free flours are so dense, that they take a bit more time to absorb fluid, and it's best to allow them to do that before they go in the oven. I don't get that...
  2. JNBunnie1
    HAHAHAHAHAHAH!!!!!! You know, you're right, who is allergic to squash? Well, you! I honestly think niche market babysitting could carry you right through high school and into college if necessary, if you don't at that point need an official job for health insurance. Babysitting can be very good money, especially if you have a well-to-do client that hires...
  3. JNBunnie1
    Shauna also has a blog called Gluten Free Girl, if you'd like to preview some of her style before purchasing a book. She does make food fun again. Just google gluten free girl. I find that I've become far more adventurous in the kitchen. For a long time I survived off pasta with meat sauce, eggs, and frozen enchiladas. Now I can make almost anything...
  4. JNBunnie1
    Yeah, and the killer left behind a couple of toilet paper cardboards purchased at the same time as the imodium, that didn't match the house brand, because I don't know about you, but I carry. I am so bloody tired of industrial toilet paper! That's why I bought a bigger purse!
  5. JNBunnie1
    Shoulda been at my house for my first muffin experiment. They turned out like hockey pucks and my boyfriend's coworkers wouldn't even eat them. Bleecccchhhh......
  6. JNBunnie1
    Bean flours and tapioca/potato/arrowroot starches can be combined pretty well. I'd try 1/4 bean flour, 1/4 almond flour, 1/4 tapioca starch, and 1/4 potato starch. Try that with something small and see whether it's too dense, too brown, whatever. You might need a tad extra baking powder. And don't forget, one teaspoon of xanthan gum for each cup of flour...
  7. JNBunnie1
    I've eaten Trader Joe's nuts and nut butters safely. Trader Joe's labels the things which are produced in the same facility, or on the same equipment as, gluten. They also carry gluten free ginger snaps, granola, and cereals at much cheaper prices than some places. Oddly enough, their gluten-free waffles are made on the same equipment as gluten, so I don...
  8. JNBunnie1
    HAHAHAHAHA!!!!!! I try to do from scratch stuff too, here's a good one: https://www.celiac.com/articles/932/1/Hot-F...Free/Page1.html You don't need a crapload of different flours for this, just rice flour will work fine. It's unbelievably friggin fantastic, and super easy, especially if you bake it in a Pyrex that has a lid. Although a baking mix...
  9. JNBunnie1
    sarad1, like cruelshoes said, if we could look at the recipe or mix you used we could get an idea of what may have gone wrong. However, it is perfectly possible that it was supposed to be that way. I've found that a lot of gluten free batters and doughs don't behave anything like what you would expect, you can't expect them to act like gluten batters. I made...
  10. JNBunnie1
    That analogy is something I use too. When people questionme about, Oh, such a tiny bit won't hurt. MY response is always, well, how much rat poison would you be willing to eat? Anytime you have a craving, I have lots of recipes! There's usually someone on the board who can figure out a replacement that's awesome.
  11. JNBunnie1
    That's probably the oats. There are a number of people who cannot tolerate even the gluten-free oats, and yours sound like they're not even the gluten free kind. If you want to figure it out for sure, try a cup hot chocolate w/ no dairy at some point, and then try some straight (gluten free) oatmeal made with water at another time. That should narrow it down...
  12. JNBunnie1
    To be specific, there is a rash called Dermatitis Herpetiformis that when diagnsoed, is a confirmed diagnosis of Celiac disease. You only get the rash if you have Celiac. Ask your doctor or a dermatologist to biopsy skin NEAR an outbreak of the rash. Or, since you're getting better, you can just stay gluten free!
  13. JNBunnie1
    Hey, I've had a lot of problems with my period too, but mine are all physical, not emotional. It sounds like you need some cod liver oil! The Vitamin D and the omega 3 fatty acids help with depression, and the vitamin A helps to regulate your... hormones? I'm not sure why, but it helped my period even out a bit. I take extra vit A on top of my cod liver oil...
  14. JNBunnie1
    Um, did you try googling Barkat bread mix? I'd guess it's like bisquick, but almost any flour or mix can be replaced with a mix of gluten-free flours and some xanthan gum. If you can tell us what th eBarkat stuff is like, we can help you replace it. You may be able to purchase a (more expensive) gluten-free general purpose baking mix.
  15. JNBunnie1
    What I have found is that the more different flours you use in one recipe, the better the product will be. I don't like the taste of anything made with just amaranth, millet, or buckwheat flour, but when blended properly, it gives a lovely flavor. Sorghum is the best tasting flour to me. I find millet goes well with stronger flavors, like pumpkin breads or...
  16. JNBunnie1
    My opinion: you have Celiac disease. Yes, a stool test is valid, a number of people here were diagnosed with that. A CRP means C-Reactive Protein test. It measures the level of general inflammation in your system. Your number means your system is pissed. Celiac is frequently misdiagnosed as lupus by doctors who don't look hard enough. Your precancerous polyps...
  17. JNBunnie1

    ARCHIVED Idiot!

    JNBunnie1 replied to L.A.'s topic in Coping with Celiac Disease

    Uh, try again with a manager? Plain lettuce? Eat beforehand?
  18. JNBunnie1
    I would say that if it's making a difference, then it's affecting your blood levels. But as far as I know, blood vitamin levels are not what they test to determine Celiac. They test for certain antibodies to determine Celiac, taking B vitamins should have no effect on your diagnosis. i'm hoping someone will chime in if I'm wrong. But I think the fact that...
  19. JNBunnie1
    I hope so too. I used to do the feel hungry all the time thing too, no mater what I ate. One thing that helped a lot was taking a vitamin B complex, it really took it down by about 15%. So I guess I needed more vitamins! Also, very filling dinner? Pasta alfredo. Lasts me for hours. I have a recipe if you like.
  20. JNBunnie1
    It does seem pretty suspicious that most of this is work the same dentist already did.
  21. JNBunnie1
    I think a lot of us probably just wore the gluten off of stuff, like I didn't learn about my colander until a year after I went wheat free, by that point I was pretty sure it was safe by now, you know? I would think boiling owuld loosen stuff up though. You know, I don't know where I heard the 600 degree thing either, I probably should check before I go around...
  22. JNBunnie1
    HAHAHAHA!!!! Yeah, still doing 'that diet'. I met someone who happened to bring gluten-free brownies to a party I brought gluten-free banana muffins to, and we so totally didnt hit it off. I find a lot of women in their late thirties-mid forties are a bit cold to someone my age, I'm not sure why. I get along great with elderly people....... So I guess Celiac...
  23. JNBunnie1
    Holy friggin crap. Dude, that sucks! (I know you're not a dude, I'm just fond of hippie-speak.) And people say chiropractors are quacks.
  24. JNBunnie1
    Well, I tested negative via biopsy, as far as I know, I never had any blood tests. However, I have al the classical symptoms. Weight loss, malbasorption, IQ loss, the rash. All of which went away gluten free. So I call myself Celiac, because like someone said, science just hasn't caught up with us and we can't know how much damage we're doing. And I'm uber...
  25. JNBunnie1
    I would say scratches are your biggest enemy. Those ridges would concern me, you'd really have to super scrub those. Maybe boil a few batches of plain water to loosen it up, then scrub scrub scrub. I personally would not trust a whisk, but any utensil that's all one piece and has no scratches, like a metal spoon, should be fine once thoroughly cleaned. As...
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