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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
    That's a good trick with the pictures, helps remind you how awful it felt to not be able to gain weight. I was actually shocked when I saw a picture of myself on my 20th birthday, my butt was nonexistant! So no lingerie? Dance around naked! Watch a couple Shakira videos and practice til you get a couple moves down, basically just gotta shake your butt...
  2. JNBunnie1
    My vote's with the tectonic plate theory.
  3. JNBunnie1
    Good point.
  4. JNBunnie1
    Stonyfield Farm organic yogurt in the US contains pectin, if you'd like to try that, I get big tubs of the plain stuff and add applesauce or frozen fruit.
  5. JNBunnie1
    Hmmm.... I would say you need to be very careful about what thoughts your brain is throwing at you right now. You're going through a transitional period and it's easy to beat yourself up about anything and everything. I personally am 5'7", 140lbs. This is my ideal weight, and I probably look exactly like you, because I figure 10 lbs for every inch after ...
  6. JNBunnie1
    That's actually been happening to me lately and I haven't been glutened, so I'd say maybe it is a Celiac thing and maybe it isn't. It's easy to blame everything on Celiac, that's what I usually do. For now, while traveling, try eating more bananas & apples. They're naturally gluten free anyway. And if you like prunes I'd add those too, and as much green...
  7. JNBunnie1
    I'd like to add, be very, very careful of anyone who's told you you CAN start eating it again someday. They are people to be very suspicious of, especially if they're a doctor. If my doctor said that to me I would promptly find another one. Glad you found the board, ask whatever questions you like!
  8. JNBunnie1
    I think it's the brand Ancient Harvest that makes a corn-quinoa pasta that a number of people have told me has a lovely texture. I would try that one, they have it at my local grocery and health food store, so it can't be too obscure.
  9. JNBunnie1
    This sounds really wierd, it hasn't happened to me. I have had my dough 'bubble' pretty fast, but the bubble factor doesn't dissappear on me the way it's doing to you. Did it start with a change of season or something wierd like that? Did you switch from dairy to non-dairy at the time this started happening? Just some ideas. Because generally speaking, my...
  10. JNBunnie1
    I usually don't like frozen either, Whole Foods 365 organic haricots verts are great with olive oil and garlic though.
  11. JNBunnie1
    You win.
  12. JNBunnie1
    Really? I always thought they were kinda gummy in the middle and stopped buying them a while ago, maybe I should try them again. Do they go stale once cooled after toasting like a lot of breads do? I can't remember.
  13. JNBunnie1
    I haven't tried freezing pasta yet. We eat it too fast. I'll let you know how it goes if I ever have opportunity to try.
  14. JNBunnie1
    Hey, I just found a paycheck I never got cashed from my employer in 2005. I win.
  15. JNBunnie1
    To be more specific, it is the nectar of the agave fruit. Try wikipedia.
  16. JNBunnie1
    Oh really? Maybe i was off target. I used it in something with raspberries, totally gross. so I should say, don't try it with raspberries! Lemons are fine!
  17. JNBunnie1
    Amy, you can use fruit to sweeten a lot of things, especially plain yogurt. Stonyfield Farm organic plain yogurt comes in big tubs, so it's cheaper, and it tastes good and is nice and thick. You can add anything from frozen cherries (when they thaw the juice runs out and makes the yogurt yummy) or applesauce or bananas or frozen anything, blueberries, I don...
  18. JNBunnie1
    I haven't tried any of that stuff yet (terminally broke) but I do love chiropractic care. My spine has been a problem for me for a long time, various injuries and a car accident and stress and whatnot. I would also advise care when choosing a chripractic care provider, I've met several fabulous ones and a few duds. Making your bones crack doesn't necessarily...
  19. JNBunnie1
    Keep in mind that agave nectar can be tart,at least to my taste, so it might not work in a lemon or cranberry flavored item.
  20. JNBunnie1
    I'd join, but then I'd lose the website..............
  21. JNBunnie1
    You also might try arrowroot starch. I like how it behaves so far.
  22. JNBunnie1
    Xanthan gum is a bacterial by-product that creats a gummy effect and holds things together. I would think honey would work. It is probably there to feed the yeast, I'm guessing.
  23. JNBunnie1
    Yes. Egg holds things together and makes the texture smoother, and not crumb-y. In gluten bread, the gluten itself helps tohold things together because it's so sticky. gluten-free bread needs something extra that's sticky. I enjoy egg-y flavored bread, so I'm not sure how to get rid of that flavor.
  24. JNBunnie1
    By the way- I never laughed so hard at a topic title.
  25. JNBunnie1
    Julie, I think maybe the problem wasn't the pasta. It was the canned green beans. Ew. Use fresh or frozen next time, they'll be nice and firm and won't release a bunch of moisture into the pasta and cheese and make it all slimy. I frequently make tinkyada and just add shredded cheese, it's a little starchy and sticks to your teeth, but definitely not slimy...
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