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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 know I went there once when they opened near me. I read the package of every piece of meat in the place and they all had 'natural flavorings'. All of them. Even the beef. So I haven't been back. I tend to buy natural/organics anyway and they didn't have any of that.
  2. JNBunnie1
    Am I mistaken, or did a good few people report reacting to Udi's bread from gluten contamination? Waiting on news from Emmel... How's Mr Charles?
  3. JNBunnie1
    There's a thread in the 'products' section about burger/dog buns, and there are more suggestions there. I personally like using Bob's Red Mill pizza crust mix, making it into bun shapes. It makes better bread than pizza crust, in my opinion. The bread stays soft for days, so it can be packed for lunch sandwiches too.
  4. JNBunnie1
    If it helps you guys at all, I had a big problem with peripheral neuropathy when I went gluten free. I actually developed the symptoms AFTER going gluten-free, and it lasted about nine months. Along with balance issues, vertigo, mild ataxia & cognitive issues. I couldn't feel it when I hurt my hands for nine months, and would drop things without noticing...
  5. JNBunnie1
    This is interesting, because I used to love baking with buckwheat flour, and it's really hard to find it made in a dedicated facility anymore, since Bob's Red Mill discontinued it's safe one. Maybe this will prompt more manufacturers to provide safe buckwheat flour.
  6. JNBunnie1
    That stuff weirds me out! If there's no calories, sugar, carbs, gluten, ANYTHING in there, what IS in there? Link, have you found a pasta sauce that works for you? If so, try putting it on other stuff, like cauliflower and potatoes. I like spaghetti squash with sausage and red sauce. Sweet potatoes and winter squashes are very filling. Dice white potatoes...
  7. JNBunnie1
    Yeah, someone posted this in another section. Apparently it's gotten quite popular, tried to dial so my uncle could hear the other day and it was busy.
  8. JNBunnie1
    If you want deep dish, try Bob's Red Mill pizza crust mix. This stuff makes amazing bread for sandwich buns, actually, I like it better as bread than pizza crust. When making pizza with it, you want to season it up a bit, because other wise it just tastes like bread with sauce on it. But it handles baking very thickly very well, and makes a lovely crust that...
  9. JNBunnie1
    Actually, the products people don't seem to like are usually the ones with bean flour in them. Just try to keep an eye out for it if you don't like the taste. I find the pizza mix makes really good hamburger buns. No bean flour!
  10. JNBunnie1
    Wouldn't that be Ty-Pon?
  11. JNBunnie1
    Forgot to say, I was an underweight, overeating sick girl and once I got better, I ate half the food and weighed forty pounds more. Went from being 105lbs (I'm 5'8") to 145 after getting better. Thank God. Women used to say to me, 'I wish I could be skinny like you and eat whatever I want!' My response was always, Hey, I haven't slept through the night for...
  12. JNBunnie1
    You came home from having an endo/biopsy and made BROWNIES?!?!? What, are you superwoman? And I think the Pamela's suck too, they just squish in your mouth, no chew at all. Pretty much any brownie recipe off this website or allrecipes is better.
  13. JNBunnie1
    Update: Noone has bothered to write me back. I am sadly unsurprised.
  14. JNBunnie1
    Try two websites, the Gluten Free Registry and glutenfreeceliacweb.com. The first is a big registry that restaurants participate in and the second is built by someone who's traveled all over New England.
  15. JNBunnie1
    Not familiar with the area, but watch out for the giant crocodiles! Also, a reply I made to another New ENgland inquiry: Try two websites, the Gluten Free Registry and glutenfreeceliacweb.com. The first is a big registry that restaurants participate in and the second is built by someone who's traveled all over New England.
  16. JNBunnie1
    Um, an American President? GO TRY the thing Grump 1 posted, it's totally legit and friggin funny.
  17. JNBunnie1
    HAHAHAHA!!!!!!!
  18. JNBunnie1
    That's definitely the big drawing point for Shawna (the glutenfreegirl)- she's an amazing writer. Also try the Gluten free Bay website/blog, he has a version of Lorka's bread from this forum on there, along with a lot of other wonderful baking recipes, and is a very funny writer.
  19. JNBunnie1
    I also had a trigger, mine was emotional/stress. As to the OP's concern about 'triggering' another kind of food intolerance, don't worry! Celiac is not a food intolerance, it is an autoimmune disorder. Autoimmune disorders have to be activated in some way to 'start up'. You may find, now that your gut isn't paralyzed, that you are sensitive to some other...
  20. JNBunnie1
    Well, I was prompted by your reactions to do a little research, and apparently the tree in question is a Bradford Pear, which doesn't actually bear fruit. Either that or a carob tree or a gingko nut tree, but I've never seen the trees bear any kind of pod, seed, or fruit, so I'm going with the Bradford pear. So, a non-fruit bearing fruit tree that reeks of...
  21. JNBunnie1
    I agree with this. Also, if you live near me, I will happily take you through both groceries and show you what's good and what's not. Where you at?
  22. JNBunnie1
    It's absolutely possible that the shampoo got you. Or that you can't handle rice. Or that you had a stomach bug. You've also only been gluten free for six weeks, not very long. I would also leave more time between new foods, maybe two weeks before adding a new one. Five days isn't long enough to be sure, for a lot of poeple.
  23. JNBunnie1
    Alright, from here on out, a funny warning is required when saying something unexpectedly hilarious. It took me five minutes to clean up the tea I just spit everywhere. Thanks for the well-wishes on my back! It only lasted a couple days, so I don't know how you all with chronic back pain get by. Well, lower back pain. The spring flowers in this...
  24. JNBunnie1
    So I started exercising a different way a few days ago, and now I understand why people *itch about lower back pain. WAY different from upper back pain! Which I've dealt with for years. Lower back pain is way more distracting. It's like you can ignore a banged up knee for a while but you CANNOT ignore a sore throat for even a microsecond. I think it's the...
  25. JNBunnie1
    A few pieces of advice for you. If your cupcakes all 'exploded' to one side, try turning the pan around halfway through baking time. May come out more even, your oven may be hotter on one side. Bean flour can really only be used with strong flavors. Garlic bread, chocolate cake. Otherwise, it tastes quite metallic to me. You can't use it unless...
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