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MNBeth

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Everything posted by MNBeth

  1. MNBeth
    I don't know, but my own flippety floppety heart is driving me bonkers. I went off my thyroid meds because too high a dose has caused this in the past, and I wondered if my newly gluten-free body still needed it. Going off it has helped some, but all the pre-thyroid-med fatigue has gradually come back, and the heart thing hasn't stopped completely, anyway...
  2. MNBeth
    Sorry I didn't see your post before! I'm trying to make the same decision, myself. I milled my own wheat for years before my dx last fall, but rice is a whole other ballgame. I did mill some rice in my mill (Whispermill - basically the same as the Wondermill) before I gave it away, just to see what the texture was like, but I'm still not sure what to...
  3. MNBeth
    Just sayin' hi. I'm in Coon Rapids for now; hoping to move down toward Columbia Hts. or the Camden area in Mpls, but haven't been able to sell the house. I'm in no mood to cook tonight, but everywhere I'd like to get food from is half an hour away. Will likely end up picking up a Costco rotisserie chicken. Again. (I think I got glutened somehow....
  4. MNBeth
    Well, I called, and they assured me that the turkey burgers are, in fact, gluten-free. Which is good - I like the Turkey Burgers - but I'm back in the dark as to why I'm feeling so crummy.
  5. MNBeth
    Yes, I know. Just thought I'd try the sissy approach first. ;-)
  6. MNBeth
    I think maybe they're not. I'm only 3-4 months into this, and still don't feel great most of the time, so it gets hard to sort things out. I got sick last night after one of these, though, and looking over my food log, I see this has happened before. I know it sounds like I'm terribly slow on the uptake, but, as I said, I'm hardly well enough to be able...
  7. MNBeth
    Oh, my! I'm so sorry you've had so much to deal with. I wish I had more insight than I do. I will say that while I'm not at all sure that celiac could be the cause of all your issues, I do think it would be very possible for celiac to cause an awful lot of them - the muscle and joint pain, the neuropathy, the cognitive difficulties, and certainly the IBS...
  8. MNBeth

    ARCHIVED Irving, Texas

    MNBeth posted a topic in Gluten-Free Restaurants

    My sister will be attending a conference in Irving, Texas this weekend, and I'm wondering whether anyone can recommend places she can eat. I've already mapped out PeiWei, PF Chang's, Outback and Chick-fil-A. Any others she should look for? Thanks! Beth
  9. MNBeth
    I'm pretty new at this, too, and don't have a bread machine. But I did tons of bread baking with regular flours, and I do know that it is absolutely necessary to substitute something - usually xanthan gum - for the gluten we can't have. Many of the premade mixes already contain xanthan gum, so if you came across a bread recipe that uses a prepared baking...
  10. MNBeth
    As Lee pointed out, it is the gluten that gives wheat breads their structure. Mixing/kneading develops the gluten, making it stronger and stretchier. That's why quick breads should be mixed minimally - if you overhandle it, the gluten develops too much and you get a tough product. Gluten-free grains are not, in themselves, somehow delicate, but they...
  11. MNBeth
    Oh, I wish I could help! I was diagnosed through Enterolab, not through my own doctor. Even the alt.med. dr. I see doesn't seem all that knowledgeable or up-to-date on these issues - especially non-celiac gluten intolerance, which is always the hardest to be taken seriously about. So I feel like I'm pretty much on my own. I'll be watching this thread...
  12. MNBeth

    ARCHIVED Costco

    MNBeth replied to HAK1031's topic in Coping with Celiac Disease

    Oops; got distracted & double posted.
  13. MNBeth

    ARCHIVED Costco

    MNBeth replied to HAK1031's topic in Coping with Celiac Disease

    I just bought some "Naked Nuggets" from the freezer section. Kinda cute, but I'm not sure I'd buy them again. Might as well just buy... chicken. Tyson individually quick frozen chicken tenderloins are just as easy to fix and cheaper. If my kids were really hankering for nuggets, I might feel differently. I also get Lara Bars, Trio Bars (fruit and nut...
  14. MNBeth
    I'm still pretty new at all this, but I've had better success with muffins that have some extra moisture and flavor as part of the batter itself - pumpkin and banana are our two favorites. I've also done a carrot muffin modified from my favorite carrot-pineapple cake recipe, and they also came out pretty well. I wonder if applesauce in the batter might...
  15. MNBeth
    Giving up dairy was definitely harder for me than giving up gluten was, even though baking - especially bread - was something of an avocation for me. The dark chocolate thing works for me, since it was my favorite before, anyway. I haven't had the Enjoy Life chocolate chips, as my long-time favorites made by Guittard happen to be dairy free. My local...
  16. MNBeth
    Welcome to the board! I'm no scientist, so I can't tell you a thing about how they isolate the protein from the other components of wheat flour. Being something of a home-baked kitchen chemist, though, I can tell you a little about the protein content of flour. Protein content will vary between types of flours and even from batch to batch of similar...
  17. MNBeth
    I thought the I'd have a little more relaxed time with my family over Christmas as my Dad has had celiac for more than 10 years and my sister (who lives a mile from my folks) and her daughter were diagnosed gluten intolerant the same day as my son and I a couple of months ago. What I found was that it can be even more awkward to try to deal with people...
  18. MNBeth
    This is an issue that I've been frustrated about, too. I can find all kinds of lists that have "milk fat" on the no-no list for casein intolerance, but nobody talks specifically about the whys and wherefores, which I think are particularly relevant here. Milkfat, as tarnalberry pointed out, does not contain casein. Casein is a protein. Milkfat is a...
  19. MNBeth
    Yes, but she asked about whole wheat bread, not plain white. It is a complicated comparison, as breads vary so greatly on both sides. But in general, I think it's very difficult to put together a gluten-free bread that is as nutritious as 100% whole wheat bread. That is because, while you can use whole grains in gluten-free bread, you cannot, as far as...
  20. MNBeth
    Well, bless Alton B's geeky little heart - this makes me really happy! I've been so frustrated that NONE of the gluten-free cookbooks I've looked at do anything by weight, and the crazy way that these gluten-free flours and mixes behave makes them a pain to try to measure accurately. Plus, I know he's a great cook, so I can expect these to be good. Thanks...
  21. MNBeth
    Mine definitely got worse first - as did my gastro symptoms. But it's getting better, now. (It was worse for about three weeks. Then I actually went back on gluten for a couple of weeks for some tests. When I went off gluten the second time, I felt much better.) I'm still pretty new, though, too, and still a bit up and down. But the depression is definitely...
  22. MNBeth
    La Choy is still gluten free, and it still doesn't taste good. San-J Wheat-Free Tamari and Bragg Liquid Aminos are still, imo, better options. I don't know about any others mentioned. Hope that helps!
  23. MNBeth
    Oops; my fault. After I posted I remembered that I'd come across that via a search, and that it wasn't current. D'oh!
  24. MNBeth
    I love these particularly because they're *not* a super sweet, kid-type cereal. So many of the gluten-free cereals are a bit too "Cap'n Crunchish" for my tastes. These are a little sweet, but heartier and more "adult." And they actually have some fiber!
  25. MNBeth
    Before going gluten-free I was milling my wheat and making all my bread products, including tortillas, myself. I wasn't happy with the 100 percent whole wheat tortillas until I started using my regular whole wheat yeast bread dough to make them. Seemed like the same added ingredients (eggs, milk, lecithin) that made the bread tender helped to make the tortillas...
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