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TrillumHunter

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Everything posted by TrillumHunter

  1. TrillumHunter
    I did a barium swallow and it looked abnormal on that. I had a small stone, but it was infected I guess. I had my RN friend recommend a surgeon and he told her to was one of the worst he'd seen and that I was risking pancreatitis because of the sludge. Nothing was too out of whack on my blood work, I just felt sick, sick, sick all the time. I had...
  2. TrillumHunter
    Gastritis stinks, right? I had it so badly I was waking up retching in the middle of the night. I think mine was caused by the mega dose of iron I was taking and my gallbladder. I had my gallbladder out and it improved tremendously. The anemia wasn't resolving so I get iv treatments now. I have it rarely now, usually after I've had a few drinks. It...
  3. TrillumHunter
    It's still a pretty small market. Nabisco made $265 million in profit in 1998. Wow! I would say no gluten-free company comes anywhere near that margin. Plus, Pamela's, and other providers, have to get there raw materials from a source that can prove it's gluten-free status. Other companies can go with the lowest bidder. I understand the cost of...
  4. TrillumHunter
    It's hard at first to tell if you truly ate gluten or your poor damaged insides just couldn't handle what you ate that day. That's why you'll find so many of us warning the newly diagnosed to avoid gluten-free replacements (cookies, breads and such) and eating out for a while. The damage wasn't done in a few weeks and it's not going to heal in a few weeks...
  5. TrillumHunter
    I'm trying to make a baked ziti like dish but with cheese filling like lasagna. Before gluten-free, I didn't cook the noodles, but allowed them to cook in the sauce. Has anyone tried this with corn pasta? I'm too tired for do-overs tonight if it didn't work. TIA
  6. TrillumHunter
    Wolicki we must eat very different biscuits.... See, I think a muffin is like cake, which is nothing like a biscuit to me. Muffins don't have layers. A biscuit has layers. They aren't as pronounced in a homemade biscuit as a canned one, but they are there. This is fun for me. It brings back memories of sitting on the counter while my Grandmother...
  7. TrillumHunter
    White distilled vinegar is gluten-free even if it's made from wheat.
  8. TrillumHunter
    I'd say you won't be able to tell until your small intestine are at least partially healed. I just added certified gluten-free oats into my diet in SMALL amounts and I've been gluten-free a bit less than three years. So far, so good. There are other hot breakfast cereals that are very tasty. Just google hot gluten-free breakfast cereal. Remember,...
  9. TrillumHunter
    Okay, middle of winter, nothing fresh to be had around here but kale and mustard greens--- I'm totally jealous right now. Congrats, Ken!
  10. TrillumHunter
    Can you do any nut butters? Do you have a soy sauce replacement? We like peanut butter noodles around here. It's a mix of peanut butter, soy sauce, broth, ginger and garlic. It's a savory nut butter dish. I think I remember no garlic as well for you, but I think it would still be good. We like stir-fried noodles and noodle pancakes with stir-fry...
  11. TrillumHunter
    You're getting good advice from Tiffany and MSC. My husband has had a chronic health issue for over a decade. Managing the stress created by that is essential to my health. It sometimes gets the best of me, and my health deteriorates when it does.
  12. TrillumHunter
    I second what Mushroom says about going to a major celiac center. You need a head to toe check out. This time please stay in contact with people during this depression. It does help. Did you ever find a professional to help you?
  13. TrillumHunter
    I'm going to have to respectfully disagree. Biscuits aren't cake-like at all IMHO. They have layers and cake doesn't have layers when you pull it apart. If you take a piece of cake and pull it apart, you see lots of little holes. Not so for the biscuits I know. Riceguy, I've been thinking about this.lol Biscuits are like pumped up pie crust. You...
  14. TrillumHunter
    Just to give her the benefit of doubt--- Maybe she meant it isn't such a big deal in that it's a dietary change not medication/daily injections/chemo? Do you see what I'm saying? Yes, dietary changes are tough, but they aren't chemo, right? I was so glad when I was diagnosed because I had been told it was probably MS. Celiac was nothing to me compared...
  15. TrillumHunter
    We tried the sugar cookie today. Beware, it contains gluten-free oats. It's four 2" cookies, but the serving size is three cookies. They are crispy cookies with a buttery taste despite having no butter in them. It works out to .37 for a 43 calorie cookie. Meh. I'm not impressed. The orange cake was delicious even if it wasn't "healthy." These...
  16. TrillumHunter
    There a a few things I can think of for you. You would do best with a pre-made gluten free product so you could say, "This pie was made using XYZ brand gluten-free crust." If you do this, be sure and contact your local celiac group and let them know. You might think of sending a cake/pie to one of their meetings. Lastly, please don't gouge us on the price...
  17. TrillumHunter
    By poofy I think they mean rounded on top. My husband would always make an indentation in each biscuit before baking. He said it was to keep the biscuit from rising too much and cracking on top. The recipe he used called for a good amount of baking powder. He also used White Lily flour and handled them very lightly to avoid working the gluten up and...
  18. TrillumHunter
    Yes, I would say they have elasticity to them. When you pull the top off, the inside should be pillowy, fluffy, and springy. If you pull the middle out of a biscuit and roll it up into a ball, it would be gummy. HTH
  19. TrillumHunter
    You should be able to pull a biscuit apart. It's not cake like to me because cake has a crumb and biscuits don't. The top should be firm and crispy--a bit like a croissant in that it's flaky on top as well. The sides aren't brown at all. They have that elusive tear to them that gluten-free breads don't. I'll be watching this thread in anticipation...
  20. TrillumHunter
    He can't make you eat gluten. He can't. Ask him why he wants you to eat it. If it's only to test for celiac, then five days isn't near enough. You get to decide to keep eating gluten longer and take the test, or find a new doctor. He works for you. It's his responsibility to help you understand.
  21. TrillumHunter
    Would you consider holding off trying for another year? I think you will find some of your issues may resolve as you heal. You need time to heal and continue with a strict gluten-free diet. Give yourself a chance to have a easier pregnancy. HTH!
  22. TrillumHunter
    I worked with incorporating beaten egg whites into a recipe over the Christmas break. I didn't have any luck, but I will be trying this starter idea. I think that's what Udi's bread does to make it so light. That, and a fair amount of baking powder. Thanks for this article! It's inspiring me to keep at it.
  23. TrillumHunter
    Right, I converted all the flours to their correct weight for a cup, ie rice flour is 160g versus potato starch at 190g per cup. But what is the actual weight per cup of this mix? The recipe I like is measured in parts so that any measure would be correct as long as the ratio stays the same. I want to be able to look at a recipe that calls for ...
  24. TrillumHunter
    I've made a flour mix by converting the cup measure to the flours actual weight per cup. But in order to use it in recipes, I need to take figure out the weight per cup of the mix. So do I take the total weight of the batch and divide it by the number of flours I used in the mix? Or would I take the total number of cups (because some use more than one...
  25. TrillumHunter
    It's about 6-8 hours now, but in the beginning I would feel like I had gotten gluten randomly even though I knew I hadn't.
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