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lmemsm

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Everything posted by lmemsm

  1. lmemsm
    I was just looking through them. Look forward to trying some new cookies but I'd also like to find ways to rework old favorite recipes.
  2. lmemsm
    I still haven't found a particular gluten free all purpose flour replacement I like. However, I am getting a little closer to narrowing down what gluten-free flours to use to replace wheat in my cookie recipes. I seem to detect unpleasant aftertastes a lot from gluten free flours like sorghum or from certain gluten-free flour blends. I am very curious...
  3. lmemsm
    This is very similar to the recipe I use: https://familynutritionprogram.org/black-bean-brownies-recipe/ I've made it with olive oil for the oil and dried fruit (such as dates) and honey for the sweetener. This is one of my favorite gluten free dessert recipes so far. It tastes like a normal dessert with no strong aftertaste. I've also made chocolate...
  4. lmemsm
    I've been using the Open Food Facts app ( https://world.openfoodfacts.org/ ). There's also a database. It's a volunteer project, so anyone can volunteer to correct information in the database that's wrong. For instance, I just put in a report that a product with tigernut flour should not be automatically triggering a nut warning since tigernut is a tuber...
  5. lmemsm
    I've used magnesium taurinate and magnesium taurate vitamins. Didn't notice much of a difference when I used them.
  6. lmemsm
    Thank you for mentioning that. My main reaction to gluten seems to be related to the skin and breaking out. So, I'll definitely take that under consideration when trying to figure out how to better supplement calcium. I'm trying to use lower oxalate and lower histamine greens like broccoli, baby bok choi, collards and Lacinto kale. Recently, I've been...
  7. lmemsm
    I'm concerned about calcium. I don't think I'm getting enough especially since I ended up having to get off dairy when I went gluten free. However, if you have too much calcium, it can deposit in the wrong places and you can get thinks like bone spurs. I'd like find a decent supplement for that. Was thinking of looking into the algae based calcium supplements...
  8. lmemsm
    Wanted to tell someone, I finally made an edible gluten free bread. It took me several hours to make and it didn't taste like what I was trying to make, but it did taste like a bread. Was looking all over for bread machine recipes and I ran across this one on the Internet: https://www.snapcalorie.com/recipes/gluten_free_oat_challah_bread_machine.html ...
  9. lmemsm
    With that many foods removed from your diet, what do you eat? I also have histamine issues and migraines so that takes out certain trigger foods and high histamine vegetables. Have allergies to coconut and issues with nuts so those are out. I'm beginning to think I may have to remove dairy and some of the grains beyond wheat to get allergies under control...
  10. lmemsm
    When they give you a blood test, there's a range they consider low to high from the results. It's not based on how much vitamin you're taking. My blood tests were low and then I took 5000 IU and they went too high on the blood test. I also get exposed to D from the sun and I live in a very sunny area and I get D in some foods I eat. I was very annoyed...
  11. lmemsm
    This may make you feel better about cross-contamination: https://nationalceliac.org/celiac-disease-questions/do-i-need-new-designated-pans-plates-and-utensils/ https://theceliacscene.com/rethinking-cross-contamination-no-need-to-be-so-careful/ I use Tom's of Maine or a toothpaste that states it's gluten free. I have allergic reactions to some toothpastes...
  12. lmemsm
    I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable. I've also seen chocolate cake recipes with black beans. Someone mentioned a cookie recipe using lentils in place of flour. Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas...
  13. lmemsm
    I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey. Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it. It tasted okay, but came out more like frosting that pudding. I used to make pudding with tapioca starch, milk powder, water and sugar. It came out very good but I haven...
  14. lmemsm
    Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it. What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond. So, it's making it very hard to find safe replacements. I was buying teff flour...
  15. lmemsm
    Someone recently recommended Superfoods for looking up recipes free of allergens or intolerances. It's a web site but there's also an app.
  16. lmemsm
    Open Food Facts is a free food database: https://world.openfoodfacts.org/discover There's an app to access it which is also free (with no in app commercials). You can use it to look up information about foods such as ingredients, Nova score (to help avoid ultra processed foods), environmental impact and nutritional scores, allergy related information and...
  17. lmemsm
    You could try white willow bark, but make sure it's in a safe dosage range. Herbs aren't regulated the way prescriptions are. White willow bark works a lot like aspirin but is often milder on the stomach. I used to use Nature's Way white willow bark. I was told it was corn free at that time. Double check with the manufacturer to make sure it's free of...
  18. lmemsm
    Not sure if they're that great but here are a few options: https://play.google.com/store/apps/details?id=com.eduven.cc.glutenfree&hl=en_US Only some of the recipes are accessible on Breville but they do have a search feature that includes gluten-free. https://play.google.com/store/search?q=breville&c=apps&hl=en_US
  19. lmemsm
    I've been gluten free over a year. Most wheat flours have added vitamins like the various B vitamins. Since I'm no longer using wheat in my recipes, I feel like I'm not getting enough of the B vitamins anymore. I'm currently supplementing with a multivitamin or a B+ vitamin and I feel better when I take them. However, I was wondering if there were ingredients...
  20. lmemsm
    I'm curious if anyone's tried pop sorghum to replace popped corn? Seems like a useful substitute. Just having trouble figuring out how to get more than just a few kernels to pop.
  21. lmemsm
    The doctor prescribed Ondansetron and a 325 mg aspirin for my migraines. I asked the pharmacist and she said she didn't see any gluten products listed for the Ondansetron, so I'm hoping that's safe. I'd really like to find a gluten free aspirin that doesn't contain corn or artificial dyes and additives either. I don't know if that's possible. I used to...
  22. lmemsm
    This leaves me wondering if some of the other products from Trader Joe's that are marked gluten free may also be a problem for some people. I noticed most of the products I used to buy from Trader Joe's are not marked gluten free and I ended up giving them away to someone who doesn't have celiac. However, I regularly buy their lentil sedanini and rice and...
  23. lmemsm
    I've been trying various gluten free flour blend recipes. I'm not happy with the taste of any of them. Does anyone have tips on how to create your own gluten free flour blend recipes? Any good books covering the subject? I have an intolerance to xanthan gum, but I can use alternatives like flax, chia, psyllium husk and gelatin. I bought at least a dozen...
  24. lmemsm
    20 minutes isn't bad for a bread recipe. It's been taking me much longer for the gluten-free ones I've tried so far. That was one reason I wanted to see if I could use the bread machine for this, to speed things up. I read substituting powder for psyllium husk isn't one to one. I've seen a figure of 85% in a few places. Thought this was a helpful article...
  25. lmemsm
    Thanks for the tips on psyllium husk. I'll have to look for the whole husk. I'm using the powder from nuts.com. Haven't noticed a color change from it. It'll be interesting to try the whole powder and see how the results compare.
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