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MNBeth

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Everything posted by MNBeth

  1. MNBeth
    I use all my old favorite muffin, pancake, & other quickbread recipes w/a combination of 3 parts whole sorghum flour to one part starch (usually half & half tapioca & potato.) They come out great, but you do have to freeze leftovers or they go kinda funny.
  2. MNBeth
    For me, getting "glutened" definitely causes extreme fatigue. I rarely have the option of actually sleeping any longer than normal, but I drag through my days feeling desperate for sleep until I recover.
  3. MNBeth
    Hang in there. When I went gluten free I definitely got worse before I got better, and fatigue was a big part of it. I'm curious about your decision to go gluten free before being tested, although I can fully understand getting to the point where if you think it might give some relief, you just can't wait any more to try it. Do be aware, though, that...
  4. MNBeth
    I got excited about the Target deal when someone else reported it, but when I went looking, the cost was well over $3 - pretty comparable to everywhere else. I did get in on the $1.66 Walmart deal, though. I'll keep watching Target.
  5. MNBeth
    We are also big Pei Wei fans, and were SO BUMMED when they closed the two locations closest to us (Maplewood and St.Anthony, MN.) Even they weren't exactly convenient, but it was worth the trip now and then. And we never got sick. I love the food, but I love being able to relax even more!
  6. MNBeth
    It doesn't make it less weird, from my perspective, that we would assume that the same symptoms are first caused by one thing and then later by another, as in the cases of people who first test negative for celiac disease and then later test positive. If the earlier reactions are not autoimmune reactions, what kind of reactions are they? (I do agree heartily...
  7. MNBeth
    This seems contradictory to me. Perhaps it's semantics, but I can't understand in what respect the reaction is "the same" but in one case it's autoimmune and in another it's not. If one reaction is autoimmune and one is not, I would not call them "the same." Nor am I persuaded that the autoimmune system always or only attacks the villi in the intestine...
  8. MNBeth
    Hate to say it, but, yeah, pretty much. You really need to do this all the way and very carefully to get an accurate read on whether it makes a difference.
  9. MNBeth
    Forgive me if I'm missing something obvious, but you seem to suggest that gluten sensitivity is not an autoimmune response - only celiac is. Are you saying that an autoimmune response always results in villi damage, and is thus diagnosable by the "gold standard" biopsy? I have always understood gluten sensitivity to be an autoimmune response - just one...
  10. MNBeth
    I took my daughter to Olive Garden for her birthday, and all I had was salad. The waitress got the manager and everyone seemed very eager to be as cautious as possible. She used a clean bowl and clean tongs and even used dressing packets instead of the main container in the kitchen because it was near the croutons and she thought there might be crumbs in...
  11. MNBeth
    Oh, yea!! I still haven't called them again, and now I don't have to. Thanks for letting me know!
  12. MNBeth
    But barley malt can be in a product *without* being named in the ingredients list. Since barley isn't one of the "big 8," they can just call it "natural flavors" in the ingredients list. BTW, I am not saying that Pace has barley malt. But I'm pretty sure there's something in there, as my son and I just got over two weeks of misery after eating Pace salsa...
  13. MNBeth
    I used to have the KA grain mill attachment, and don't recommend it. Even the wheat I ground in it was fairly coarse. I think that would be worse with rice, which is much harder. If you want to mill your own rice flour, I think you'll have to invest in an impact mill such as the Wonder Mill or NutriMill. I have the NutriMill, but if I had it to do over...
  14. MNBeth
    The nutritional information web page for the 3 Musketeers bar, to which happygirl referred, says specifically about the 3 Musketeers bar, "Product is gluten free."
  15. MNBeth
    You basically have two options with this. The easy way is to buy "melting chocolate," available in the candy making supply section at craft stores or WalMart. These are really chocolate flavored coating, not real chocolate, but they set up well with a nice shiny finish after molding and require no special handling. If you want that nice shine and clean...
  16. MNBeth
    Definitely add the baking soda. Also, if your apples are very cold, they'll slow the baking process. And also agreed that the batter sounds a little wet, especially considering the apples, which will also add moisture.
  17. MNBeth
    Mushroom - My sentiments exactly!!
  18. MNBeth
    I love chewy whole rolled oats in c.c. cookies and used to add them to my recipe all the time with no other adjustments. Haven't had the courage to try gluten-free oats yet, though I did buy a bag. I've just been sick to much to feel like trying something risky.
  19. MNBeth
    OK, my only guess on the fruit Betty is that it needed to bake longer. That's just a guess, but most similar recipes I have bake more like 45 min to an hour. I happened to try the same pie crust recipe this week, and found, as you did, that it simply made too little to cover the pie pan. Fortunately I had made too much gingersnap cookie crust for my...
  20. MNBeth
    Got this message in my e-mail this morning: Hello, Campbell's has removed all Pace products from their list of gluten free foods. According to the company, the reason is "probably" because the formulation has changed. They had no other info on this. We will update this in the next food SmartList release. Thanks for using our SmartList software. Best...
  21. MNBeth
    Thanks for tip about using less oil; I'll pass it on. I do generally avoid letting other people cook for me, but my MIL is somewhat OCD about her kitchen. There's never a crumb anywhere, and, as a sort of bonus, she hardly ever cooks anymore, much less bake, so there isn't likely to be flour all over everything like there always was in my own kitchen...
  22. MNBeth
    I just brought my MIL a tub of Bette Hagman's Dream Pastry Mix, as she is going to be making some Thanksgiving pies for us. She has always made oil pie crust instead of using shortening or butter. We were hoping she'd get away w/just subbing the dream pastry mix in her regular recipe. Does anyone know if that will work for her?
  23. MNBeth
    I would also suggest sorghum, or 3 parts sorghum and one part starch (corn, potato, and/or tapioca.) Possibly a little xanthan or guar gum. Whatcha' makin'?
  24. MNBeth
    A third vote for the KA hand mixer. I've had my KA Ultra Power for at least 10 years, and it's going strong. Very powerful, too; there's not too much you can't do with it. Love that machine.
  25. MNBeth
    Those rolls look beautiful; I'll probably try them myself. My first choice for a milk sub would be soy, but you could use almond or maybe DariFree. In my own breadmaking trials, almond milk and DariFree didn't seem to do anything more than water did. I think Cook's Illustrated did a trial with subs for buttermilk, and the soured soy milk was the only one...
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