Jump to content

Wonka

Advanced Members
 View Profile  See their activity

  • Posts

    411

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by Wonka

  1. Wonka
    Tomatoes freeze fine. I just wash then dry them and stick them in a ziploc bag. When I want to use them I dunk them in boiling water and the skiins slide off easily. Then just use them for soups or sauces.
  2. Wonka
    I'd love the recipe.
  3. Wonka
    One year I went out a dusk every night and hand picked slugs (and counted them) when I reached 1600 I went out and bought Safers Slug Bait (it prevents the slugs from producing slime and they can't travel and die- this seems cruel but I was tired of had picking and wanted a bait that wouldn't harm birds or animals). I have a pretty shady garden and it is...
  4. Wonka
    I went to a celiac seminar last weekend and the speaker, a paediatric GI specialist, said that wheat is toxic to everyone but that people with celiac disease are just more sensitive to it. I found that really interesting.
  5. Wonka
    There are no stupid questions. I'm still trying to figure out my body and bouncing ideas off people with more experience in this just makes sense to me.
  6. Wonka
    I hear you. I have fibromyalgia, celiac and at the moment iron deficiency anemia and a wicked sore throat and cough. I have been tired for years but more so lately. I'm curious about the malic acid for increasing stomach acid. I take it with my magnesium for my fibromyalgia but I have too much stomach acid (GERD). I'm wondering if I should switch to magnesium...
  7. Wonka
    Copy and pasted. Thanks for sharing the recipe.
  8. Wonka
    How much yeast did the recipe call for? Edited to say I need to read posts more carefully. There is no yeast, therefore, I have no idea. lol I think I'll go back to bed now.
  9. Wonka
    I don't freeze to many things but I always have a supply of chicken and beef stock for soups. I freeze left over soup, pasta sauces, pot pies (I make these when I make chicken stock with stew hens). I freeze waffles and pancakes so that the kids can just pop them in the toaster. Mostly I do a lot of summer freezing, stawberries, raspberries, blueberries,...
  10. Wonka
    I keep my flax meal and seeds in the freezer to prolong the shelf life. I haven't made any bread for a while. When I start feeling better I'll get back on that. Looking forward to hearing what tips they give. I'm on iron supplements for my anemia and I'm having trouble tolerating the iron, it makes eating a number of foods very hard. I've gone off the...
  11. Wonka
    The biopsy is no big deal at all. You will arrive at the hospital, they give you a gown to change into and then weigh you. Then they put you on a bed and put in the IV. They eventually wheel you into the room where the doctor is waiting, attach the sedative and spray your throat with some vile tasting stuff. Then you wake up and it's all finished. We do not...
  12. Wonka
    I'll have to give that a try. With this GERD I have to find lower fat alternatives.
  13. Wonka
    I started off taking 300 mg of magnesium and that was enough for me. Since going on antidepressants that cause constipation and iron (same problem) , I am up to 700 mg just to have a normal BM. My B12 is OK so I just take a good multivitamin.
  14. Wonka
    Good information. Thanks. I always used an instant read thermometer for my gluten bread but didn't know if the temp for gluten-free bread was the same (it's similar to some breads but higher than others so thanks for supplying the answer).
  15. Wonka
    You're welcome. Don't be daunted by the long list of ingredients. The spring rolls are actually not so hard to make and the dipping sauce keeps for a long time.
  16. Wonka
    I did copy your recipe when you posted it. Perhaps it should be my next test recipe. I do like the taste of sorghum flour in baked goods.
  17. Wonka
    Why do you think it falls if you rise it too much? I've, obviously lol, been having the same problem. I love the flax bread but it has been falling and yes I have been letting it rise above the pan. I'll try it less risen next time to see how it fares (it is definitely cooked thoroughly). Like Ivanna, I have pretty extensive bread baking skills but this...
  18. Wonka
  19. Wonka
    This is my current favourite so far, I think I may have copied it from this site too lol: Gluten-Free Flax Bread Recipe My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others...
  20. Wonka
    Egg Drop Soup Start with a good chicken stock (a double stock would be best - make stock add chicken and concentrate even more - do not add salt to broth until the end or it will be too salty) Tips for making Egg Drop Soup: Lightly beat the egg so that no bubbles form Turn off the heat the minute you begin pouring in the egg (this produces silkier...
  21. Wonka
    Yes they can be fried. Here is a really good recipe that I have made multiple times to great fanfare from my family. I'll see if I can find you an egg drop soup recipe and post later. vietnamese fried spring rolls For nuoc cham dipping sauce 5 1/2 tablespoons sugar 3/4 cup warm water 1/4 cup plus 1 tablespoon Asian fish sauce (preferably from Phu Quoc...
  22. Wonka
    I do the same as you.
  23. Wonka
    Tonight was a room temperature meal. Shrimp with ponzu sauce, steamed asparagus, roasted red peppers, roasted zucchini (asparagus,peppers and zucchini had 8 year old balsamic vinegar and fleur de Sel on), green beans with a nice tarragon vinegarette, coleslaw (cabbage, carrot, apple and toasted sunflower seeds with a mayo/apple cider vinegar dressing) and...
  24. Wonka
    This is in my to try file: Gluten Free Tortillas 25g/1oz-gram (chickpea) flour 100g/4oz-cornflour 2-tbsp tapioca flour
  25. Wonka
    What I've been doing is starting with a small test cookie. If it spreads too much, I add more flour and do another test cookie and onward until I get them to hold together and spread less like a regular cookie. It's a bit tedious but I only have to do it once. I record how much I added and change the amount in the recipe so that next time I don't have to...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.