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About Natasha

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  • Interests
    Baking goodies just as tasty as gluten using confectionary artists.
  • Location
    Los Angeles
  1. Happy birthday and may God bless you today!

  2. I feel your pain!!! I have a wheat allergy so, i'm not a celiac. I too sneak a cookie or a slice of bread at the restaurant every now and then. I'll echo the wheat free household thing too. it truly is the only way that works. I have started baking some really delicious gluten free goodies comparable to the wheat-filled baked goods that I USED to eat. I test my products on the gluten eating coworkers and they can't tell the different. So much so that they suggested I started selling it! See my signature for details...... Also, Glutino makes the best gluten free, egg free cookies on the market IMHO! they have a website where you can purchase those tasty cookies too. Don't get a lot for your money though.
  3. I've had the same problem with the spreading too. What I did was increase the amount of flour I used (Bob's Red Mill all purpose baking mix) til the dough can form balls. Make sure your dough FEELS LIKE and ACTS LIKE cookie dough before your drop it on the cookie sheet. If it doesn't look like the refrigerated cookie dough they sell in the refridgerated section of the grocery store, that it won't turn out right. Also, did you mix the flax meal and water BEFORE you added it to the dough? When you use egg replacers, you need to mix it separately before you add it into the mix. I found that 1/4 cup firm tofu (pureed) for each egg works best and leaves no after taste.
  4. I hope corn isn't your problem as it is the hardest food additive to avoid in the States. Maybe you have a problem with MSG! It's in a lot of frozen foods (including gluten-free foods) and ready-to-eat foods like Tostitos. In the meantime, try sticking to fresh veggies and fruits and potatoes, and fresh meat and chicken instead of the frozen varieties. Hugs and prayers.........
  5. Hi, I have multiple food allergies (wheat, eggs, walnuts) and it IS damn hard to find food to eat. I used to cook at home quite often before I was diagnosed so the amount of time I had to spend in the kitchen didn't increase much. Anyway what I ended up having to do (along with making most of my food from scratch) was to explore different CULTURAL FOODS! I found a lot of Indian, Asian, Caribbean, African and Latin foods that to fill the void left from abstaining from most American fare. Thankfully, most of the ingredients like rice based pasta can be found in the ethnic section of your major grocery stores. But I do have to shop at Whole Foods for things like Nayonaise (the BEST tasting mayo substitute EVER!). As for subs for bread, cupcakes, pies etc, I have yet to find a brand I can BUY that actually meets my allergy requirements AND tastes as good as the baked goods WITH all the things I am allergic to. I have, however, been able to make some pretty damn good subs in my own kitchen. Before you go buying any new products, be sure to search for reviews online. You can save yourself a lot of $$$ that way. This website is a great place to find products that suit ALL of the allergy prerequisites - they allow you to filter by allergy - www.shopbydiet.com
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