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freeatlast

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Latest Celiac Disease News & Research:

Everything posted by freeatlast

  1. freeatlast
    Last night I threw the bread out b/c it tasted so bad. I have a red rash under my eye this morning, so I'm pretty sure I got glutened. I'm a little nervous about trying another Asian market. We'll see.
  2. freeatlast
    Hey folks, I wanted to report on my white rice flour experience after baking twice with it. The pros are that I got 2 lbs. for $1.99. The cons are that the baked products have a funny taste to them. Both are favorite gluten-free recipes I've used before. The taste could be b/c of the flour being old??? Just not sure. I looked for an expiration date...
  3. freeatlast
    Don, that is a very kind thing to say. I, too, wish I had more time to post recipes, etc., and I will when I'm finished with my master's. It's always healthy to give back. I find it keeps me on the right track Until then, take care of you and keep up the good work. I know you will since you're already seeing the benefits.
  4. freeatlast
    Oh yeah! That does look good!!!!!
  5. freeatlast
    What other flours do you use in the recipe? Also, could you share the ratio to the amt. of flour called for to how much coconut flour to use?
  6. freeatlast
    I plan to make this today. Will post results as soon as I know how it turned out Flax Focaccia Bread Base From: Elana's Pantry 2 cups flax meal 1 teaspoon baking soda ½ teaspoon cream of tartar 1 teaspoon celtic sea salt 1 tablespoon agave nectar 5 eggs, whisked ½ cup water ⅓ cup olive oil 1. In a large bowl combine flax meal, ba...
  7. freeatlast
    Yesterday I was in Whole Foods and a fellow Celiac shopper talked about how much she likes coconut flour and recommended a bread recipe with lots of eggs. Has anyone tried this recipe and did you like it? One comment online said it has an eggy taste. Anyone have other coconut flour recipes that you like? I understand you can't substitute it one to one...
  8. freeatlast
    I agree with mushroom. It took me YEARS to understand that the only person I can control is myself and I have a heck of a time doing that
  9. freeatlast
    It looks delicious. Thanks David!
  10. freeatlast
    Actually millet is a separate grain. Grits is just ground up corn. Also, I thought semolina was wheat???? Maybe someone can add his/her insight to this. I would love to share a cake recipe with you that I made two nights ago. It's from Annalise Roberts cookbook, but it has 4 eggs in it. Sorry
  11. freeatlast
    Keep drinking lots of water. I sometimes make slaw with cabbage and yoghurt instead of mayonnaise and add some lemon juice, salt and pepper. Usually, I take two capsules of Cascara Sagrada capsules, with one glass of water that has one tablespoon psyllium fiber in it. That helps me. I also drink Swedish Bitters, about a tablespoon, in a cup of hot water.
  12. freeatlast
    I have been eating gluten-free for almost 13 years, but there was a period of time of about three years that I started back eating gluten, wheat, etc. During that time, I felt like I was hungry constantly. Always. Now that I'm back eating right, I'm not hungry all of the time. As someone said above, eating a little protein each time you eat and, I might add...
  13. freeatlast
    Wooooooooooooo on the rice flour carbs!!!!!!!!!!!!!!!! EEEEEEEEEEEEEEE. Thanks for the advice. I will try the coconut flour and almond flour, then. Where do you buy it? Oh, I know. Saw them at Whole Foods for a gazillion dollars last week, lol! Will check out the Indian store today and see if they have it.
  14. freeatlast
    I get sorghum from Whole Foods or Wal-mart. I don't buy quinoa anymore, but they have it and teff at Whole Foods as well. Would buy millet if they ever had it, but have never seen it there. Maybe someone will give us an answer
  15. freeatlast
    So, is rice flour high in carbs? It would make sense, wouldn't it?
  16. freeatlast
    Have never heard of them. Thanks for sharing about them. I'll keep an eye out in Whole Foods next time I'm there. Where did you buy yours?
  17. freeatlast
    Always read the labels on everything. Some manufacturers change ingredients quite frequently, and their labels should reflect this. A product may be gluten-free one week, but not the next. It just all depends. Getting used to what to avoid is the first step. Sounds like you're headed in the right direction
  18. freeatlast
    Lipton's Dry Onion Soup is laden with MSG. Makes me sick everytime which is why it has been a LONG time since I've used it and never will again. Have you ever reacted to anything else with MSG in it? It's in a ton of foods to make them taste better--Rice A Roni--gosh there are so many. There are many hidden names that it goes by such as autolyzed yeast extract...
  19. freeatlast
    Hey everybody! Certain flours taste better than others, and it's all a matter of preference, I suppose. For instance, I WILL NOT eat brown rice flour b/c it tastes rancid to me, but do like the taste of white rice flour. I also like the taste of buckwheat and sorghum and amareth (sp?) flours. Have not tried almond or coconut flours. Bean flour is ok, but...
  20. freeatlast
    I always get my canned food at Wal-Mart. It costs less and Great Value, their store brand, is sometimes a dollar less than Marsh, our high priced store here. Also, our Wal-Mart has a gluten-free section that is GREAT! One thing you all have reminded me of, is I need to find out where the closest Asian supermarket is now because the one near me moved. I...
  21. freeatlast
    That looks great! Thanks for sharing. I think I'd have to add a little Louisiana Hot Sauce to mine though.
  22. freeatlast
    I have a recipe for Irish Soda Bread by Bette Hagman that fits every category except dairy free b/c it used one cup of sour cream; however, I have substituted pumpkin for the sour cream and it came out very good. I THINK you could substitute applesauce, as well, but have never tried it. Let me know if you're interested.
  23. freeatlast
    The recipe that I have calls for 1/2 c. sugar. The rest is the same. I usually use health food store peanutbutter, so I don't know if Jiff or other brand are gluten-free or not, but I know they add sugar so the 1/2 cup makes sense if you're using that kind.
  24. freeatlast
    Deb, thanks for the link. Those biscuits sure do look like my grandma's in NC, also. THANKS again!
  25. freeatlast
    I thought this sauce looked really good and could serve as a gravy alternative, so I plan to try it soon. Martha Stewart also said you could easily make it into a lemony sauce by adding some lemon juice. Even though the meat is pork tenderloin in this recipe, Martha said you could use chicken or beef as well. And, of course substitute gluten-free noodles...
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