N.Justine

water will not do as a sub for buttermilk -- as I am sure you have realized and proper substitutions depend on the recipe but: buttermilk: Sour your alternative milk by substituting 1 Tablespoon of every cup of

Trader Joe's gluten-free mac and cheese is Annies gluten-free mac and cheese -- its good

All I know is that I got DH like skin irritation from too much flour in the air when I was working in the bakery and when I taught classes. But it's a Hot Topic in the medical community as well -- just check out these three differing opinions: from Celiac Disease Center at Columbia website: Dermatitis herpetiformis (DH) is the skin manifestation of celiac...

and I've heard the Tesco brand in Canada is fantastic!

cross contamination -- is the obvious worry -- lots of information avlb at CSA and GIG: Open Original Shared Link Open Original Shared Link as for recipes there are tons! from cookies, to brownies, to cakes, to salads, to all sorts of things. I agree something they could freeze would be best - -that way they only have to 'super clean' once in awhile...

Open Original Shared Link Open Original Shared Link then the 'ole stand bys of the food network and all recipes.com

I found natural progesterone cream very useful. I also use chasteberry and sage tea.

I'd still get tested for DH -- the itch factor alone calls for that testing.

xantham gum is not necessary, ever. but some sort of binding agent is -- egg or something. here is a good cookie recipe: * 2 1/4 cups all-purpose gluten-free flour * 1 teaspoon baking soda * 1 teaspoon salt * 1 cup (2 sticks) butter, softened * 3/4 cup granulated sugar * 3/4 cup packed brown sugar * 1 teaspoon vanilla...

icing sugar can just be super refined sugar with no additives -- in Canada and the UK confectioners' sugar is called icing sugar

I -never- use gums and have no need to -- not for breads or anything else. Get to know your leveaners -- baking soda, baking powder, vinegar, sour cream, buttermilk, etc. I also don't use bean flours -- too gasy for most folks -- and, esp soy, have strong flavors Sorghum, rice, and potato are my top three for sweets I like coconut, sweet rice, and...

most traditional sauce recipes are already gluten-free (at least the ones not skimping on time by adding thickeners) as for main dishes, again, vegetable, meat products, dairy products, they are gluten-free as for things like bread crumbs -- gluten-free flour works well in many cases, so do corn flake (or other flake cereals), also, a great use for gluten...

you must have a very fast digestive system getting the gluten to you intestines in 15 minutes or less. btw baked potatoes are a high risk food for borne illnesses do to the speed and potential amount of gluten (no matter the sensitivity) you might want to consider a non-gluten sensitivity this time around

you could still have: food sensitives instead of food allergies migraines (they mimic all sorts of neurological and muscular issues) even stress, especially emotional can cause havoc) depression anxiety all of these can lead to those reactions with normal blood work have you tried complementary therapies like: yoga meditation acupuncture Feel...

THIS IS STRAIGHT FROM BETTY CROCKER/GENERAL MILLS: Dear Ms. Bubolo: Thank you for contacting General Mills with your inquiry. We will be coming out with some gluten free baking mixes but they will not be in stores until may or June. We hope you find this information helpful. Please let us know if we can help you again. Sincerely, Brent...