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TrillumHunter

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Everything posted by TrillumHunter

  1. TrillumHunter
    We eat there occasionally. The way it is set up you can see everything going on. I watch the people change their gloves and lay out paper before they make my food. We've eaten there during busy times and they still do that. I like their fries but I wish you could order them well-done.
  2. TrillumHunter
    I think the milk adds protein which helps the bread have structure. Dry milk especially does this without the added liquid and fat. You are right about fluid milk. It makes a very tender soft dough. If you look at a gluten french bread you'll see it uses a high protein flour, little yeast and no fat. Our trouble is finding a lightweight source of...
  3. TrillumHunter
    It would depend on the brand. Most of the time, you can find that online.
  4. TrillumHunter
    This a really great shop! It's been in business since 1923. I bought La Veneziane corn pasta for $3.99 there and it's really delicious. They have lots of other imported Italian items. It's a deli and bakery as well, but I didn't buy much there. I did buy from the bulk olives and was very pleased with those. They do bake on site so I would avoid it if...
  5. TrillumHunter
    We ate there on Sunday this week. We had a pizza, 8 smaller slices, cheese breadsticks and a small salad for $28. It's a take-out only place but it's easy to find. I was impressed that the salad was better than the usual iceberg mix. The pizza was very good with a crispy crust. They do have a CYA sticker on their box but I didn't have any reaction to...
  6. TrillumHunter
    Did you notice that the loaf with the old yeast took longer to rise? Old yeast isn't always completely dead so it makes a slower, and in my mind tastier, rise. Lots of yeast in recipe, say 1 T to 3 c of flour, makes a quick-rising poofy bread with a mild taste. Cut it to half and allow it to rise in a cooler place and you'll get a much more toothsome loaf...
  7. TrillumHunter
    Dude, you rock.
  8. TrillumHunter
    I made these for burgers a while ago and overcooked a few by accident. They were too dry to eat but I threw them in the freezer. I pulled them out today and whirled them in the food processor with garlic, onion and paprika. I used it to coat chicken. OH MY! Were these good! It was a ringer for Chick-fil-a. The crumbs get very, very fine. Now I will...
  9. TrillumHunter
    Welcome aboard! This board is an amazing help. I was glad to have it as well. My alternate diagnosis was MS. Thankfully, all the symptoms associated with that disappeared with the gluten-free diet!
  10. TrillumHunter
    Everyman Co-Op in Pensacola. It's right downtown. It's a $12 fee to join for a year but they wave it the first time. Otherwise a 15% markup on shelf prices. They have a pretty good selection and everything is well labeled. It's a nice store and carries some uncommon (to me) brands. I posted this not too long ago as we were just there. I'm no help on restaurants...
  11. TrillumHunter
    I think it would be irresponsible not to run a celiac panel. It's a simple blood draw. The drugs for RA are incredibly hard on a young body. The same is not true of a gluten-free diet. It's the exact opposite actually. I find it difficult to believe that the dr in question doesn't want to do more to protect this child's health. Like I said, it's a BLOOD...
  12. TrillumHunter
    He's completely out-of-date about a disease of his specialty that affects 1 in 100 people. Move on. Chances are he'd only take three samples during your biopsy anyway. I'm a blood/biopsy diagnosed fat celiac, too.
  13. TrillumHunter
    That's my reasoning as well, Raven. Many of us were undiagnosed for more than a decade. While the panel can diagnosis celiac, it cannot tell you what damage it has done.
  14. TrillumHunter
    I'm diagnosed about three years now and am very strict--our homes gluten-free and we rarely eat out. I had a rash break out on the top of my head that was awful. It burned like a sunburn and it was crusty. But it did go away on it's own. Before I was gluten-free I would sometimes get this type of rash on my hands. My mom, who was never tested, used to...
  15. TrillumHunter
    I don't think they would scope a pregnant person and the blood work would be invalid since you haven't been eating gluten long enough. My concern for you, since you've had issues for a long time, would be vitamin and mineral shortages. A baby will take what it needs from the mother regardless if it leaves her short. You may not have it to spare right now...
  16. TrillumHunter
    And good luck to you both! I kept the stick I peed on for a long time until my dh asked why'd I want the stick when I had the kid?
  17. TrillumHunter
    Sore breasts unlike before your period. I had that each time I got pregnant. It's a different kind of sore--not the puffy, hurts to take your bra off but tingling type, especially the nipples. Sounds silly to say it but that's what it was. Pregnancy tests are very sensitive--even the cheapo dollar store ones. If you wait ten days after you think it...
  18. TrillumHunter
    Since you are in Arizona you should be able to find Mexican oregano pretty easily. For me, it was what was missing from my Mexican foods all those years. Combined with garlic and cumin it forms a very authentic taste. It has a very different taste from Italian oregano.
  19. TrillumHunter
    You mention wanting to get flax into your kid's diet. Have you tried Lorka's bread recipe on here? It uses flax and is a healthier gluten-free bread than most and OH YEAH! it's really soft and yummy. The flax gives it a nutty flavor. It's my absolute favorite bread recipe.
  20. TrillumHunter
    I would sub in 1/4 to begin with as there is a better chance it won't flop. How many cups of flour total are you using?
  21. TrillumHunter
    In my tinkering too much flax leads to a rubbery, gummy texture. I mean more than a 1/4 cup of it for a batch of muffins. So if the wheat germ is that small, I would say go for it. Good luck and post your recipe if it works.
  22. TrillumHunter
    Have you ever had a celiac panel drawn? Maybe you have said in the past, I can't remember. I don't think that a negative celiac panel means you shouldn't try the diet, but I do believe it should be one's first step. Honestly, I think celiac should be a standard screen. I believe gluten intolerance is just undiagnosed celiac because drs' don't fully understand...
  23. TrillumHunter
    An appendix can flare and improve. The OP went from occasional pain that resolved on it's own to continual pain. An appendix can be trapped in a pocket which prevents the classic rupturing and the symptoms associated with it. This is problematic because the infection spreads much more slowly and insidiously. It causes a duller pain and sometimes isn't...
  24. TrillumHunter
    It trivializes an autoimmune disorder and turns it into a fad? I'm not picking on you but I think this is a real danger that can ultimately have a negative impact on people who don't have a choice to go off the "diet". My .02.
  25. TrillumHunter
    Three weeks is was too soon for me to add in those things. I took the advice of my old-timers on this board and stuck to meats, fruits, and vegetables all prepared simply. I avoided dairy, fats and anything made of ANY type of flour. It was six months before I added those things back in. I'm back to avoiding them again because they are so calorie dense...
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