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About highrentsmile

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    Star Contributor

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    Baking, Traveling, Laughing...
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    Michigan, USA
  1. Ok, everytime I make a gluten free, dairy free, soy free, baked good it comes out with a terrible chemical taste! I suspect it is the oil I am using or the type, I can't figure it out. When I used non dairy margarine in a Gluten Free Pantry Cake mix it worked great, but now I found out I am sensitive to the chemicals in the dairy free margarines. Anyhow, I made a Namaste Cookie Mix today using melted Spectrum Shortening instead of oil in the batter. I tasted the dough after it was mixed and it tasted terrible! It had a horrible chemical taste! I cooked them anyway, and no luck, they came out smelling and tasting chemically. My husband says I am crazy because he can't taste anything... am I? lol I am hoping maybe I am using the wrong type of oil or with the wrong heat variables or something. I can't afford to botch up anymore mixes This weekend I have to make GFCFSF chocolate cupcakes and a birthday cake. I have a mix, called Tastefully Gluten Free, and it calls for oil again and I wanted to try a Namaste Cake mix. What oil is best for baking cakes and cookies? And, what brand? What should I use to grease the pan and is parchment paper easier? Please, Help!
  2. I was having problems with popcorn, I even was making my own from organic kernals and sea salt! My doctor said that popped corn is tough on the gut to digest. I haven't had problems with any other corn products though.
  3. That is so cute! Lol I love it, made me smile!
  4. Well, it sounds like you have heard from everyone older than you, lets try someone younger too! My husband and I were married July 21st of 2007, one week after the wedding my husband lost his job, the following week I was diagnosed with Celiac. Oh boy! It was pretty tough that fall. Everyone I came across resisted the gluten free diet and couldn't believe it. At one point my husband even said, "nope, we aren't doing it, we can't afford it." Obviously he was in shock. But, after watching me slowly get better and improve on the diet he came around. Now, he was stuck in his ways, just coming out of bachelorhood, he was freaking out contemplating the cost of tossing out the majority of are groceries, and afraid of the fact that after all of that I still may not get better. However, after family and friends began pitching in, helping with groceries, etc. it didn't seem so bad. We definently bickered a great deal at first, it seemed he had to pick a battle over every new gluten product that had to go, stand his ground and then surrender. After almost six months now, our entire house is gluten free and dairy free. I now make dinners every night, instead of him, and I teach him to cook recipies he likes. Now, he is very protective of me when it comes to gluten and wouldn't dare bring something into the house that could make me sick. He is much happier with a healthier wife. He still becomes frustrated now and then and says things he doesn't mean and rants about stuff he can't change, but I think some of it is necesary. He mourns the loss of some of his favorite junk and accepts change gradually. There are set backs too, sometimes I will get sick for no apparent reason and it can be frustrating for us after all we have done. But, we work together now, he comes to the doctor's appointments and learns about Celiac and our diet. I think that it is very important for you to stand up for yourself and express yoour feelings. But, I can also see how this change is difficult on your wife. If it is anything like Chris and I, I had tons of support from friends, family, online, support groups, doctors, etc. I always had someone to talk to. But, he felt like he had no one, because he felt selfish expressing his frustrations to me and he wasn't receiving the support I was, because he wasn't the "sick one." I have since learned to let him vent, and I know that just because he is frustrated it doesn't mean he loves me any less. While, it is just food, it is a BIG thing! Americans whole lives revolve around it! It can be hard to change sometimes. Good Luck!
  5. Lol, I see, well thank you! I think the canned would be easiest too!
  6. PS. I went to Spectrum's FAQ's page and searched "gluten." It was kind of confusing.
  7. Sorry I didn't get back to you guys sooner. I found the information on the website as well. It sounds like you're on top of it!
  8. PS. Results don't air until TUESDAY! "Vote for your favorite idea as many times as you'd like (once per day) through Thursday, February 7. On Tuesday, February 12, Martha will announce the big winner live on "The Martha Stewart Show." Be sure to tune in to find out which idea Martha will be bringing to life. Select your favorite idea from the poll below:"
  9. I agree, I think it was for anticipations sake. They do i for all the shows that air with voting results, they want us to watch the show! And why not? Makes sense to me! I have faith, lets keep voting, there's no harm in it!
  10. LOL! My husband and I are gluten free as well. My last birthday party my mom made me a gluten free pie. My uncle tried to put candles in it and we freaked out saying "NO, wait!" It scared him half to death. I have found gluten hides in everything, so we are very cautious. I'm not sure either about candles,but when in doubt, improvise. We used a tealite in a little holder.
  11. I was reading the Pacific website, I use there broth too. So, you must not worry about Pacific using the same equipment as used for wheat, barley and oats. I mean, they stated they clean the lines, but just wondered if that was a concern, or if it should be fine.
  12. I agree, and while I don't worry about the packaging at all, I just envisioned a flour dust filled factory with my food getting contaiminated. I suppose they must take better percautions than that. No, I too, think it is too much to worry about who touches my box! lol
  13. Maybe, it is because I am a newbie, but this is confusing! When I buy a product which states "Gluten Free" I assume it contains no gluten ingredients, and has no possibility of being cross contaiminated with gluten. How wrong was I! They got me! Mi-Del Gluten Free Cookies, this is the statement... <BR> "Produced in a facility that also produces milk, peanuts, tree nuts, and wheat. MI-DEL Gluten Free products are routinely tested using the ELISA method to ensure 'gluten free status' as determined by the World Health Organization." <BR> Nature's Path Life Stream Gluten Free Frozen Waffles: "Produced in a non-gluten free facility. Produced in a facility that uses dairy, sesame & soy." <BR> Blue Diamond Nut Thins: States Gluten Free on Box and Website Also found on box- Allergen Disclaimer Produced in a facility that also also makes products containing: dairy, soy, other tree nuts, and wheat.And they even have an endorsment from the Celiac Foundation! <BR> Barabara's Bakery Rice Cereal States Gluten Free on box. Also states: "Made with Gluten Free ingredients" on website A phone call confirmed the cereal is not produced in a gluten free facility. <BR> And I keep finding MORE! There are so many ways that they sneak by it. How do I know for sure, I mean there aren't very many products that actually say, made in a dedicated gluten free facility. I usually eat single ingredient foods anyway, but there is always a need for some processed products too. So, what are the laws on stating Gluten Free? Are there any? What is the best thing to do? Is it safe to eat these foods that are "tested" to be Gluten Free? It seems like all of those so called "minute" amounts would add up in your system. And, even if I don't react can't I still be damaging my intestines? Yikes!
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