StuartJ
-
Posts
7 -
Joined
-
Last visited
Content Type
Profiles
Forums
Events
Blogs
Celiac.com - Your Trusted Resource for Celiac Disease & Gluten-Free Living Since 1995
Everything posted by StuartJ
-
Well, three months later and a startling revelation! After going gluten free (and nearly bankrupt buying special foods), my wife made a lunch of meat potatoes and gravy made with Bertolli white sauce - no wheat there right? Big flare up withing hours and I was really wiped out with it. She rechecks the label on the sauce bottle and right at the bottom...
-
Just ate some for lunch! A really superb alternative to gluten-free bread and burger buns that all have the taste and consistency of compacted sawdust. I bought two packs and now I'm down to one remaining muffin so need to get some more; the only thing is it's their own brand - they don't do mail or on line ordering and the nearest TJ's is in Charlottesville...
- 13 replies
-
- 1
-
-
- bread
- contaminated
- (and 4 more)
-
Unbranded - bought from a local Amish store
-
Well I'm pretty sure it was this one https://www.mamaknowsglutenfree.com/wprm_print/homemade-gluten-free-bread-bread-machine-dairy-free-option
-
I am her husband, we have been married for 28 years
-
Update: great news, she made a gluten-free loaf yesterday, switching the Xanthan for cornstarch, and adding a little more milk than the recipe called for, also used a regular quick bake setting instead of the gluten free. The result was a superb and delicious bread that I could eat, enjoy and 24 hours later still no side effects! 😊
-
I don't think the eggs were to blame; yesterday was the first time she had made gluten-free bread using Xanthan gum as a thickener, and while this is generally assumed to be OK (and most gluten-free recipes call for it}, I read that Xanthan gum intolerance, or sensitivity, primarily manifests as gastrointestinal discomfort. The most common symptoms are related...
