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N.Justine

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

Everything posted by N.Justine

  1. 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
  2. N.Justine
    Trader Joe's gluten-free mac and cheese is Annies gluten-free mac and cheese -- its good
  3. N.Justine
    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...
  4. N.Justine
    and I've heard the Tesco brand in Canada is fantastic!
  5. N.Justine
    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...
  6. N.Justine
    Open Original Shared Link Open Original Shared Link then the 'ole stand bys of the food network and all recipes.com
  7. N.Justine
    I found natural progesterone cream very useful. I also use chasteberry and sage tea.
  8. N.Justine
    I'd still get tested for DH -- the itch factor alone calls for that testing.
  9. N.Justine
    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...
  10. N.Justine
    icing sugar can just be super refined sugar with no additives -- in Canada and the UK confectioners' sugar is called icing sugar
  11. N.Justine
    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...
  12. N.Justine
    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...
  13. N.Justine
    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
  14. N.Justine
    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...
  15. N.Justine
    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...
  16. N.Justine
    It s not just about absorption either -- folks with DH and have sensitive systems also have topical responses similar to an allergic reaction -- treating gluten as a toxin is still deemed best and safest
  17. N.Justine
    cool beans! let us all know how it turns out!
  18. N.Justine
    I emailed them to confirm -- I hope it is real!
  19. N.Justine
    if you cannot find a bakery you might be able to make a cake and find folks to decorate it -- or another deal you could make is offering them mixes they could use and the basics of cross-contamination -- most bakeries would be willing to make your cake in a safe manner -- but you may have to pay them more or just sell them well -- you know, expanding clientele...
  20. N.Justine
    there response sounds normal -- since there are no regulations they just say they cannot say one way or the other. with so few dedicated facilities this vaguery is pretty much for every company and every product
  21. N.Justine
    many grains need 'prep' -- soaking, toasting, etc. to break down the outer 'shell' amaranth is usually tolerated well and is not commonly a 'victim' of cross contamination you might want to try the amaranth cereals or the flour if the grain itself is too difficult for you to digest at this time
  22. N.Justine
    chocolates beginning with a base of dark might be a good place to start or sugar based candies like marshmallows and such
  23. N.Justine
    soy sauce is -not- necessarily gluten free -- please be careful with that Worcestershire recipe!
  24. N.Justine
    parchment paper is a great product in a mix-used kitchen (one where its not gluten free all the time). you can save a lot of your baking sheets by using parchment paper for each and every use
  25. N.Justine
    there is no gluten requirements for labeling right now -- many companies leave off the info about he equipment usage - but that does not mean there is not shared usage! same equipment, same facility, etc. Most places clean their equipment between uses, and many facilities are miles and miles wide and products may not come near one another. BUT it ultimately...
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