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  1. Hi all! I found a book at the used bookstore and am pretty much desperate to lose weight. I'm going to start "south beaching" tomorrow. No one has posted for awhile. Is it working, is it not worth trying?? Just wondering if I should give it a shot. Let me know how you are all doing? Thanks
  2. Custard powder is a British thing, from what I gather. I had a sister bring me some from Canada. It's brand name is "Birds". I have seen some recently in the imported foods section of my grocery store (also try looking in the pudding and pie making sections). I imagine you could also find it online from a British orCanadian food site. Good Luck!
  3. Here's the recipe I used. Since the dairy and egg ingredients are minimal I'm pretty sure your substitutions would work. Base: Melt 1/2 c butter or marg. Add 1/2c cocoa or 2 squares of melted semisweet chocolate.Add 2TBSP sugar, 1 tsp vanilla and 1 egg ( it stays uncooked so make sure they are fresh and properly handled). Mix well. Add 2 c crushed gluten free graham crackers or mi-del choco chip cookies, 1c cup coconut and 1/2 c chopped walnuts ( i prefer pecans). Mix well. Press into 9 inch square pan. Chill. Filling: Combine 2 TBSP Custard Powder with 3TBSP milk. Add to 1/4 c softened butter or marg. Beat in 2 c icing sugar until smooth. Spread over base and chill 15 minutes. Glaze: Melt 4oz of semisweet chocolate with 1 TBSP butter or marg. Spread over custard layer. Chill and cut into bars You can also add flavoring to the filling ie, cherry, orange, almond or mint for a change. I served the last batch I made with some fresh stawberries to cut the sweet--yummy!!
  4. I used Mi-Del brand choco chip. Rather nasty on their own but they made a great crust.
  5. Hi everybody. I am a transplanted Canadian, sweltering in Arizona and with Canada Day approaching, felt a need for Nanaimo Bars. I used my regular recipe and substituted the graham crackers with some gluten free cookies i found at the health food store. They turned out fantastic! just thought i'd pass it on.
  6. Hi all. I have a question concerning cookies. I have tried to make chocolate chip cookies several times and have used the combo of rice flour/potato starch/tapioca thst is frequently recomended on here. The cookies looked great and tasted good too. the problem is the texture is rather gritty and a bit dry. Is there something i can do to remove the grit somehow?? i used to be the cookie queen of my nieghbourhood and i must get my "cookie mojo" back!
  7. Hi all! I have been gluten free for 3 weeks now. I have noticed a difference for sure. My question is this: I dined out yesterday at a local restaurant. Told the waiter i had a wheat allergy so he was really helpful and got grilled chicken for my salad instead of fried and even made sure to not have fried onions put on top of salad ( something i didn't even catch). Any way i woke up this morning with a splitting headache, felt grouchy and emotionaltoo. I'm fianlly feeling better this evening. I don't tend to get really volatile stomach stuff, so i'm wondering if my symptoms are "glutened" symptoms or not? thanks
  8. Hi everyone. First let me say you guys are awesome! I've been at this 1 week but have learned sooo much already just from this forum! Now, question: in recipes calling for xanthan gum, is there anything I acn substitute, like guar gum for instance? Thanks
  9. oh boy! that sounds nasty! I know i'm not that sensitive. In fact, i consider myself proof God has a sense of humour. I have one thing i'm really good at and that is baking s0, what happens...i find myself needing to live lo-carb and now, from the looks of things, gluten free as well Fortunately, I take equal joy in watching others enjoy my goodies so that will have to do!
  10. hi every one. i am day 4 gluten free(as far as i know)! i was wondering if it is okay for me to handle bread dough? I am what you'd call self-diagnosed and so i'm not sure how sensitive i am.
  11. Thanks everyone, for your input. I dare say I feel just a little bit of hope for the first time in a long time. here goes nothin'.....
  12. Hi , I just read an article in womans world magazine about gluten sensitivity and weight loss and it piqued my interest, so here I am. I am 34 years old. I developed alopecia (autoimmune disorder where your hair fall out in clumps) at age 13 and all my hair fell out by the time I was 20. Over the years my weight has gone steadily up. Lo carb worked for awhile but not anymore. I still try to eat that way tho because if I don't I feel pure wretched and have bad cravings. Also, I was diagnosed with fibromyalgia 6 years ago and continue to struggle with it in varying degrees of severity. My question is: Have I maybe, finally found the missing piece? Is there anyone else out there with similar experiences who can attest to the validity of this way of eating? I have reached a point of desperation and am afraid to get my hopes up too high. Thanks
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