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nikheil

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  1. I make my starter with just plain old white rice flour and water (2 cups flour, 1 1/4 cups cold water). After 2 days, bubbles and hooch (that clear liquid on the top) form. I feed it every 2 days by removing 1 cup of mixture and replacin it with one cup flour and 2/3 cup of water. After about a week (up to two weeks in winter) it's ready for the fridge. The starter will last forever if you bake regularly, replenishing the starter.


  2. I really love muffins (and all baked goods actually) and I worked a long time to make a recipe that was healthy but still tasted ok. Well, my non-celiac husband loves these so I must have done something right! (they're still heavier than wheat muffins, but you can make them lighter (but less healthy) by using more rice flour and less quinoa and millet flakes)

    Peachy Pecan Muffins:

    1 Can peaches in unsweetneed fruit juice, blended into a puree

    1 Tbspn Agave nectar (or 1/4 cup splenda)

    1/4 cup brown sugar

    2 Tbspn Flax seed oil (or olive oil, hemp oil or regular oil)

    1 Egg

    ~ 1/4 cup of warm water (however much you need to get the right consistancy, can also add a little more oil)

    1 cup rice flour (mix brown and white

    1/2 cup of tapioca or millet flour

    1/2 cup quinoa flakes

    1/4 cup millet flakes

    1 heaped tbspn flax or hemp protein

    1/2 cup chopped pecans

    1/4 cup grated carrot

    2 1/2 tspn baking powder

    Mix peaches, sugar, sweetener, oil and egg together. Mix in dry ingredients one by one, starting with the rice flour.

    Spoon into a muffin baking tray, and bake at 180 C for ~ 20 mins


  3. I "officially" diagnosed with celiac last week. I'm 22 years old. I've known for a couple of years that I was sensitive to gluten and dairy, and have been trying to remove them from my diet, however I didn't do this 100 % (ie cross contamination in restaurants etc). The reason I went to get tested is that reducing my gluten to miniscule levels didn't help my symptoms at all, so I knew I was dealing with more than just a "sensitivity"

    Anway, I have been eating 100% gluten free for 5 days now. My worst syptoms (which I've had since childhood are:

    - Severe bloating of the stomach - it goes up and down but I usually look like I'm 5 months pregnant:(

    - Sharp cramps after I eat most meals

    - Joint pain - the place varies, but I get it every day

    - Water retention and imflammation in my hands and feet (always)

    - Chronic fatigue (it's a battle to stay awake all day, and I can only manage working 3 days a week)

    -Mood swings

    - Nausea and constantly feeling like I have the flu

    - Headaches and migraines

    So my question is, how quickly after becoming gluten-free have you started to feel better? Which of the symptoms got better first? I'm a bit down, looking for encouragement :)


  4. These are my favourite cookies to make, precisely because they don't taste ANYTHING like the awfull gluten free cookies I've bought from the store. Lovely and crunchie!

    INGREDIENTS:

    1 Cup rice flour (brown or white, whatever your preference)

    1/2 cup tapioca flour

    1/2 cup of millet flakes or oats (I'm allergic to oats, so I use millet)

    1/2 cup of quinoa flakes

    2 tspn baking powder

    2 eggs

    1/4 cup of sugar

    1 1/2 Tbspn Agave nectar (or 1/4 cup of splenda)

    1/3 cup of butter

    2 Tbspn olive oil

    1/2 tspn ground cinamon

    1/2 cup of semi-sweet chocolate chips

    1/2 cup pecan bits

    Cream butter, sugar, sweetner and olive oil together. Beat in eggs. Beat in flour and flakes. Add baking powder, chocolate and pecans, mix well. Flatten 1 tbspn of batter onto a greased tray for each cookie. Bake at 180 C for 10 - 15 minutes.


  5. I find the easiest way to keep a healthy diet is to keep my portions of baked goods small. I eat a lot of veggies, soups and salads, as well as brown rice and quinoa (in their original form, as well as in the pasta form)

    I keep a loaf of sugar free rice flour sourdough bread in the freezer for when I have the worst bread cravings, but limit it to a couple of slices every 2 or 3 days.

    I bake my own gluten free pies, cookies and muffins. I cut the sugar and fat content by 2/3 by using blended fruit puree's, olive oil and agave nectar instead of the full sugar and butter portions. I also add quinoa flakes, hemp protein and flax protein to increase the fibre content, but I do also use high GI non-gluten flours like white rice and tapioca. This is because I make these as a treat, to be eaten in small portions (like most healthy people who have the occasional cookie or desert). So I want them to TASTE like junk food - in all their delicious sugary decadence. Even though I am type 1 diabetic, I find I can eat incorporate controlled portions of these treats without raising my bloodsugar levels.