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sharps45

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

Everything posted by sharps45

  1. sharps45
    What am I doing wrong with my bread? No matter the recipe, I can't get it to rise. My regular bread is 3 inches thick, and french bread looks like thick pancakes. My kitchen is always cool, but I've tried putting the pans between stove burners, into the oven on warm, and nothing seems to help. Any suggestions would be greatly appreciated. BTW, I'm at...
  2. sharps45
    With the (hopefully) warm weather soon to be upon us, camping season is starting. This means cooking alot with dutch ovens and cast iron skillets. I'm wondering about the cc dangers with these. They make foil liners for dutch ovens, so maybe that would help, or is it even necessary. Thanks for the advice.
  3. sharps45
    I know I can't help what genes I pass on, but there is still some responsibility there. My DW told me that our daughter never complained about the straight teeth and auburn hair I gave her, so she shouldn't complain about this. My wife has a nephew who has celiac, and absolutely no known relatives with it. I stick steadfast to my diet, and will do my best...
  4. sharps45
    I was diagnosed last September, although I've suspected celiac for many years. My father and older sister both had it. Just yesterday my daughter was diagnosed positive. I'm devastated! How can I not blame myself for this? I don't know if she blames me, but my own guilt is enough. Anyone else out there with the same feelings?
  5. sharps45
    I know I sound like a tightwad, which I am, but where would I find this recipe without buying a cookbook?
  6. sharps45
    I rec'd a reply from General Mills, which pretty much said if it's not on the label then it isn't in the box. I still think it is a cc thing. As for pancakes or such in the morning, I've always been a cereal guy, since I was little. I've given up my oatmeal and malt o meal, any more and life isn't worth living. Okay, so a little melodramatic, but most...
  7. sharps45
    Besides the outrageous cost of the gluten-free cereals, I haven't yet found one I can stand to eat. The buckwheat cereals seem slimy once wet with milk, and the rice and corn ones have, at least to my taste buds, a bad aftertaste. I've actually gagged up a mouthful of perky o's! The bad part is, the longer I'm gluten free, the harder any cc hits me. Bummer...
  8. sharps45
    I love Trix cereal. I am always careful to check the label before I buy to make sure they haven't changed the ingredients. But the last two boxes I tried gave me the usual glutened symptoms- as in I didn't even finish breakfast before I was on the throne. I rechecked the ingredients and they were okay. I sent an email to general mills, but no answer yet...
  9. sharps45
    Another gluten-free friendly restaurant in Provo-Orem area is Tuocanos (hope that's the right spelling) in the Riverwoods mall. It's a Brazillian grill, and if you ask they will provide you with a list of all the foods that have gluten in them. This is a meat eaters paradise! Also, go for the lunch, as it is nearly all the same foods for half the price...
  10. sharps45
    Our local paper had a story about substituting apple butter in recipes for more fatty things like oil or shortening. Does anyone out there have any experience with this type of thing? Like what proportions to use (one to one, etc.), or do you still need some oil? I'm not a big fan of applesauce because of the texture, but this sounds interesting, especially...
  11. sharps45
    My first thanksgiving also, so I had to not only find and try new recipes, but had to explain everything to everyone! I cooked a lemon merangue pie with a sugar cookie crust that was excellent (I forgot the butter in the pie mix, but it still was very good), cooked a from-scratch pumpkin pie that was also just great, and the pie crust was verrry good. Don...
  12. sharps45
    Just about any of the cereals are just awful to me. I tried the Perky-O's (cinnamon and frosted) and while the first bite was good, by the time the second (and the aftertaste) got to my taste buds, I actually yacked it up into the sink! The Gorilla munch also gagged me (plus being harder than concrete). Arrowhead Mills Maple Buckwheat flakes taste very...
  13. sharps45
    Some of the flavors contain Maltodextrin, which in cross-checking here in the forums I've found may contain or produce MSG. MSG does contain gluten. This is a very tiny amount, though, so it may not trigger a reaction in most. The deeper I dig into food additives, it starts to look like we'd have to eat nothing but dirt to be gluten-free. Maybe we just...
  14. sharps45
    He lives at the other end of the state, so just getting a face to face will be difficult. I also think that going through the mother would be the best approach. I really think I need to getting her on my side to get him to look at this disease would be the best approach. I really need to get some more information from her (what dr. told him, how he was...
  15. sharps45
    Thanks everyone for the answers. I don't think the book is the way to go just yet. The articles may be my best opening. Maybe by showing him that I can do it alright may help. I'll let you know. thanks again
  16. sharps45
    I'm only recently diagnosed, and have spent hours researching this disease. In the course of telling some family members I found out that my nephew, 22, was diagnosed several years ago. His doctor told him that anything he could eat that didn't cause him symptoms was alright. (I also had my first doctor tell me something similar) How do I tactfully tell...
  17. sharps45
    Thanks, now I can get to mixing!
  18. sharps45
    I'm trying to make some featherlight mix, and I see tapioca starch in one recipe and tapioca flour in another. I looked all over for tapioca starch and couldn't find any. Am I just confused? Are they the same critter? I don't want to mess up with the cost of the flours being like mixing gold dust! Thanks for whatever advice I get.
  19. sharps45
    Thanks sweetfudge for the reply. I'm planning a trip into SLC next week to do some shopping at some of the health food stores I've seen in this forum. I plan on maybe mixing up some baking mix, finding some kind of pizza crust stuff, and getting some frozen waffles or pancake mix. My family loves when I cook home-made pizza and we try to have breakfast...
  20. sharps45
    I think I'll go ahead and try to get in to see another doc. I'll try to find one around that knows something more than my current one. Thanks for the help!
  21. sharps45
    It was high in gluten, except for oats, which I can't tolerate at all. Muffins or bread with dinner, whole grain cereals and Malt O Meal for breakfast, lots of pasta (love tortellini!). Since getting the diagnosis, I've backed off gluten almost entirely, but it's only been a couple of weeks.
  22. sharps45
    This was a right off the street test, and I'd had spaghetti with garlic bread two nights before.
  23. sharps45
    I went into my GP, and told him I was having some problems with oats (severe) and white breads (just gas), but no problem with pasta, pizza. My father and sister both had celiac (both also had diabetes and have passed away). Dr sent me for blood scan. Results according to him were 'borderline positive' meaning he said I had celiac. But then he told me...
  24. sharps45
    I'm having my doctor fax me the results of my blood work. I'll check then out as shown in other posts, and then make the decision. From reading here, the biopsy isn't a big deal (but then, my wife had her esophagus stretched by one of our local drs to aid in swallowing and he tore the tissue, didn't say anything, and she almost bled out). Thanks for the...
  25. sharps45
    I don't know if this is part of the denial or not, but should I get a biopsy done? All I've had is the blood scan, and my dr said it showed 'mostly' positive. I have read others in these forums who have the results and numbers, but I don't. Should I get them and compare? Plus, this is the same dr who suggested I go ahead and eat anything that didn't cause...
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