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About jodiegirl

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  1. Thanks for the great ideas, they should help me out a bit of the rut I am in. The really tough thing to stay away from is Fiber (which he cannot tolerate at all at the present time), especially when I try to use fresh ingredients. I did try grilling Portabellos for him once, he really loved them, but they really tore him up (he probably just over-indulged), so I have been shying away from that. I will try to find that GFP Angel Food Cake mix, sounds like he would love it. Thanks again for your suggestions, if you have any more, please let me know- all are appreciated.
  2. If it is just dusting, not a total drench, I think if you notice any difference in taste it would be slight. I think most Chinese restaurants use corn starch when frying chicken, that is the taste difference I am talking about. I guess I would describe the difference as it being more of an onion ring batter breading taste (minus the onion) than regular flour fried chicken taste. I have found that it still gets crispy, but it will not brown as much as regular flour, but it will brown. I think as long as there are other flavors working in the dish (like a good flavorful sauce), the corn starch will not drasticially change anything as it is a mild flavor to begin with. I have found that the other gluten-free flours/starches add a funny taste, I have yet to find a good combination of flours for frying, then again I am just too darn picky. Jodie
  3. We self-diagnosed my husband's gluten intolerance after getting nowhere with the doctors. He suffered through a couple years of spending about five hours a day in the bathroom. He went to several specialists and had countless tests. Celiac was brought up, but he tested negative every time. He has a grandma with Celiac disease, so we thought that this could still be a possibility as it took her twleve years to be diagnosed after finally getting a positive test. It took less than two days without gluten for him to feel better. His doctor said that the test for this disease is not very accurate and just because you test negative, does not mean that you do not have it. Those first couple meals (lunch and dinner) were baked chicken breast, rice and canned carrots- no spices besides salt and pepper. When he has a flare up we go right back to that bland meal for few days and it helps his tummy to catch up. He has also been diagnosed with Crohn's, so he is still struggling, but cutting out the gluten has really helped. Go ahead and try to go gluten-free for awhile, you have nothing to lose and you may find out what is bothering you. Just make sure that you are totally gluten-free for accurate results, a couple crumbs can contaminate your whole meal! Good luck.
  4. I usually use corn starch with good results, just don't use too much or you will have a mess on your hands. The end result is similar to using wheat flour, but taste is a little different. I want to fry chicken coated in Arrowroot starch/powder one of these days, but I have been too chicken to try it..... Arrowroot is the best thickener for soups and gravys, even better than wheat flour. Good luck.
  5. Hello, I am new to this forum and this is my first post, hello everyone. . My husband has Celiac disease along with Crohn's disease. After several years of non-stop stomach problems and countless doctor visits, we determined on our own that he was gluten intolerant. The tests always came back negative, but he has a grandmother with it and the symptoms were identical, except he never lost weight, he would gain it. After cutting out the gluten for two days, he was better and wasn't in the bathroom for five hours (at least) a day anymore and felt like a new man. At this time, he could not tolerate lactose either, over time this improved and he can have some diary products as long as he does not overdo it. He got better and better, with the occasional bout now and then, then a few years later things started to go down hill again. Long story short, he was diagnosed with Crohn's and has battled through the medications and things eventually settled down again, that was about two years ago. The Crohn's took away the fresh salads, most of the fresh fruit, nuts, seeds, beans and other staples from his already limited diet. Now, he is back to gaining a couple pounds a week, he was slightly overweight to begin with. He is getting very frustrated, irritated and depressed with his condition, I am not sure what to do anymore either. He doesn't seem to eat much for someone his size (6'2", 250-ish) and he has a very physical outdoor job, so it not like he lays around all day. He used to love salad and fresh fruit, but his Crohn's cannot tolerate the fiber and he cannot have any citrus with his current medications. His typical day is as follows; for breakfast he usually has a bowl of gluten-free corn flakes with soy milk or PBJ toast and coffee, lunch: a turkey or ham sandwich and a couple bananas, and for dinner: usually baked or grilled chicken breasts (or fish), steamed jasmine rice (or an occasional baked potato) and well-cooked carrots (or spinach). He either drinks soy milk, water, or the occasional juice, but no pop. Desserts, if any, consist of Jello with Cool Whip or canned peaches or pears. Snacks, if any, is a piece of cheddar cheese, yogurt, a banana, or hull-less popcorn puffs. This is not every day of the week, but it our basic meal plan for over half the week. On bad tummy-days, he will just eat a bowl of rice for dinner as that is the only thing we have found that doesn't cause a ruckus down below. I have not bought gluten-free cookies, cakes or other goodies in the past year or so, as they would dissappear too quickly. There is not a lot of variety for him. I am trying to come up with some new meals that he can tolerate and that will satisfy him that won't add inches to his waistline. I love to cook, but my hearty Midwestern style of cooking doesn't lend itself to his needs. Also, we both work away from the home, so time is an important factor. I have run out of ideas and I need some fresh input, can anyone help me? Many thanks.
  6. My husband is the one who can't tolerate Gluten in our family, but I am the one doing the cooking. After getting mixed results (mostly bad) using our regular breadmaker, we went out and found one with that can be programmed for only one rise cycle, this feature lead to much better (and quicker) results! In my husband's opinion, the best gluten-free mix so far is The Gluten-Free Pantry's Favorite Sandwich Bread, hands down. He is not very picky, but he did not care for Bob's Redmill gluten-free bread or the GFP's French bread. His ulitmate favorite was GFP's Light Rye bread, but he has since been diagnosed with Chron's and can't have the seeds, the caraway taste really helped the overall taste of the bread, almost tasted like real rye bread. Hope this helps.
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