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lizard00

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Everything posted by lizard00

  1. lizard00
    I have used Pacific broths for a couple of years, too, with no problems.
  2. lizard00

    ARCHIVED Low Hcl

    lizard00 posted a topic in Related Issues & Disorders

    I am interested to know how many of you produce low stomach acid? I am pretty sure that I do, but would like to hear from others. What are your symptoms?
  3. lizard00
    I did it for a bit. There were foods that were on the 'no' list that didn't bother me, and foods on the yes list that did... so in the end, I think you have to do what works for you. Seems that in the book, there is about a 3-6 month waiting time after beginning the diet to reintroduction of some foods. I, too, try to eat as cleanly as possible. Grass...
  4. lizard00
    Thanks for posting, Scott. I was going to post this myself. I've been watching this daily, as I know a couple of people who bought his products and got sick. I am so happy that NC holds businesses accountable; I wish everyone else would catch up!
  5. lizard00
    I started baking as a business from my home in Sept of last year. Right now, it's growing faster than I imagined. Yesterday, for the first time, I thought about having a store front. But for me, that's a ways away. Definitely look into it. You know how much gross gluten-free food is out there...
  6. lizard00
    I agree with the other poster, that amount of xanthan is waaaaay too much. Pancakes require very little xanthan (around 1/4 t or so per C of flour. Mine has more eggs, too. Like around 4 or 6, can't remember. For regular pancakes, I let my batter sit for 5 minutes, while the pan is heating up. Then I check the consistency, and usually have to add water...
  7. lizard00
    can you post the recipe? it helps when we can see it. i have a recipe for german pancakes. i'll have to check it out and compare the two.
  8. lizard00
    OMG, YES you can make roux. I burned the h$ll out of my hand last year making a roux for gumbo. It tasted amazing, though. Now I can't remember what flour I used... hmmm But definitely used butter. Maybe it was cornstarch...
  9. lizard00
    Yep, as another poster said, water ratio is way too high. It will rise beautifully but crash on you in no time. I would up the flour to 3 cups, do between 3/4 c and 1 c of water, 3 t of gum (gelatin would do the same, it was used before xanthan became so easily found, and some people can't tolerate xanthan as it is a corn derivitive. You could also use...
  10. lizard00

    is fat and happy after eating chocolate cream pie :-)

  11. lizard00
    This is so wonderfully written! The first 6 months of my recovery I didn't know how I was going to feel in the morning, and I knew I was being super strict and not getting gluten. For a long time, nothing made me feel good. And some foods I knew were gluten free, but my body just didn't like them because I was still heaing. Great words of wisdom shroomie...
  12. lizard00
    I am IgA deficient. My GP ran my initial blood work, and said I was negative. They did at least run a total serum IgA, which is the only way to test for deficiency. But they didn't run the IgG tests, so, there was no blood work to confirm or not celiac. When I finally went to the GI he told me that my test results were worthless because of the IgA deficiency...
  13. lizard00
    I think it took me closer to two years to feel normal again. I felt much better, and I totally understand when you say you feel like you are on the normal end of the spectrum, but not there yet. It was about a year into it though that I figured out I can't handle soy, so don't write off another food. If you feel like something else is bothering you, pay close...
  14. lizard00
    gluten-free for dummies is a good book. I would make sure it came to her attention, though, as suffering in silence isn't doing you any good. Obviously, I don't know her and how accommodating she is, but my MIL took a while to understand, too. For a while she was insistent on me not cooking when I was there, but now she lets me do my thing. She made some...
  15. lizard00
    One really strange thing that I have noticed since being gluten-free is that my asthma or 'reactive airway' as the doc called it has all but disappeared. I have had an inhaler since I was 12, but have not filled it in at least 2 years. Never associated the two, but it's been a most pleasant surprise.
  16. lizard00
    I also suggest cooking as much from scratch as possible. I found myself out of a job the end of January. We had enough money saved up that we could live the same until July, and then it all got tricky from there. I started my own business, things are a little better, but we still have to watch what we spend. I rarely buy specialty gluten free products; I...
  17. lizard00
    I bake *ALL* the time and have never had an issue with xanthan making my baked goods turn out dry and crumbly. I am careful with it, but it's because it makes everything gummy. Oh well... to each their own.
  18. lizard00
    I generally use corn starch also to make sauces. Sorghum tends to flavor it too much for my liking. You could also use potato starch, but don't use potato flour. ICK! Once I accidentally made a cream of mushroom soup. I think I sauteed the mushrooms in little pieces, make a roux and then added cream and milk until it was the consistency I wanted. You...
  19. lizard00
    Congrats! There is a bakery in PA called Gluuteny Bakery, and I believe I saw wedding cakes on their site. You could check them out. I am in NC and have a friend who told me about them a couple of years ago. She tried them on a visit in the area and said they were fantastic. Worth checking into anyway.
  20. lizard00
    I have that book... it has quite a few errors in it. Her flour mix is great and I use it for most of my baking. But I've caught a few errors and a couple of the recipes are off. Overall, great book, but if something doesn't turn out right, don't automatically think it was your fault.
  21. lizard00
    That's a no go. Give it away.
  22. lizard00
    I would suggest calling the doc back and asking if he did a full celiac panel. If not, that is what needs to be run, and this panel includes more than one test. My heart breaks for you and your little guy!!! I hope you can get this sorted out soon.
  23. lizard00
    Does this grind down to a fine enough meal? I've thought about doing it myself, but was concerned it would turn out like BRM's. I love almond flour and want to start cooking with it again.
  24. lizard00
    I am mildly allergic to egg whites, and when I eat them, my only symptom is GI discomfort. So, yes, definitely possible it's a mild allergy. Could also be an intolerance, though. I don't care much for sun butter myself, but almond and cashew butters are both fantastic!
  25. lizard00
    If you don't want to use almond flour, there's really no reason you couldn't use a gluten-free all purpose flour. I like to use carol fenster's blend (sorghum, potato starch and tapioca starch)
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