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splitinheadache

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  1. Thanks again, Rice Guy! I'm going to give the millet blend a whirl and see how it goes. I've recently been using agave nectar as a sweetener, which may work well with the 2nd recipe, for millet muffins.
  2. Thanks, Riceguy! I have sorghum, but haven't used it yet. I've baked with flaxseed and almond meal back when I was low-carbing. Can you tell me what part sorghum and what part millet you use? Do you happen to have a recipe for bread using any of these - or can you direct me to one?
  3. Okay, here's my big concern - I feel that we're eating so much of this stuff now that we're gluten-free. For b.fast my kids have Envirokids Cereal (rice based), Pancakes from Pamela's mix (rice based) or eggs. Lunch is quite often sandwiches with bread from rice flour. For Dinner, we often have...
  4. This is really scary! We eat a lot of rice products. Our cereal, bread, cookies, pancakes, pasta all have rice in them. I'm so suprised that gluten-free folk don't seem to be as concerned. Maybe I'm overreacting, but we're probably injesting lots of arsenic if we're eating all this gluten-free...
  5. I usually am just a "lurker" here (and I must say, I've gotten invaluable info from this site) but I just came across this article regarding arsenic levels and rice: http://www.sciencedaily.com/releases/2007/...70305092336.htm Source: American Chemical Society Date: March 5, 2007 More...