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Jojer

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by Jojer

  1. Jojer
    I've had issues with depression for many years. My "new" PA treated me for 4 major symptoms of celiac for four years, and was asking if I had gone vegan after a blood test and was leaning toward B-12 injections when I happened to mention my stools were blonde. Finally the bulb lit up. Since being gluten free, I still have issues with depression. If...
  2. Jojer
    Fish sauce is a flavor enhancer, just as is anchovy paste. I use it often and have never had a fishy taste.
  3. Jojer
    Well, I'm pretty sure I know how to make pasta. Sometimes when I do, I rinse it to cool it to stop it cooking when I make extra for quick meals later. I've used pasta water in my sauce. I don't think it has any positive effect on my sauce.
  4. Jojer
    My grocer (WinCo) doesn't stock those CB items. I work hard to avoid Walmart.
  5. Jojer
    This is certainly a relief. I'd like to see a similar test on nonstick fry pans and griddles. Also the the dreaded strainer and colander. Successful avoidance is all guess work: Are my symptoms from gluten contamination or just the plain 'ole depression and inflammation I've been dealing with for the last 30 years?
  6. Jojer
    Hi Scott, I found the Franz gluten-free bread less than ideal flavor wise and a very short shelf-life. Since then, my (WinCo) store has offered Canyon Bakehouse gluten-free bread in Honey White and& Grain. Also gluten-free 100% whole grain Everything and Plain Bagels in the freezer case near the birthday cakes. Better flavor and seem to last very well...
  7. Jojer
    More on the recipe: I brown and cook the beef in a pressure cooker, then add veg into the same pot. Just now thickened the juice with Red Mill 1-to-1 gluten-free flour. I'm very pleased with the thickness and the flavor is indistinguishable from regular flour or the Wondra I used to use.
  8. Jojer
    I did this similar but different last week. I've been making big batches of "Asian" vegetable soup for a few months and as much as I like it, I need some more variety. Also, we buy our beef in quarters and the stew meat is a slow seller. Differences in mine from yours: I use cartons of broth, low sodium or fat free beef /chicken broth rather than...
  9. Jojer
    I've been doing most of the cooking around here for many years. I (used to) use a lot of packaged gravy and sauce mixes and creamy soups. There's a big chunk of my pantry gone. Was also big on Wondra quick-mixing flour for gravy. I bought "Better Than Bullion" a few years ago and found it hard to use: Sticky and apparently a melting point above lead...
  10. Jojer
    Thanx!
  11. Jojer
    My first post here following my recent diagnosis. I only had one symptom that sent me to the doc, now I'm contemplating life without gravy (sigh). I chased the results from my blood tests around the internet, and texted my PA to ask for a recommendation for a multi vitamin and mineral supplements. In reply, I received a pasted page from Up to Date ,...
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