Jujbe

Thanks for answering, Katy! All answers are very much appreciated. No, I'm actually eating less sugar & carbs. Not a lot less but I didn't eat much sugar before either. Still eating my cooked rice &/or potatoes everyday as I LOVE rice & always have. I don't drink pop, rarely drink fruit juices (prefer water when thirsty), don't eat ready-made...

Thanks, Ursa. I'm sorry that I just saw your reply. I saw that I hadn't clicked email notification of replies but have now. I don't eat raw foods. Somehow I had it figured before. My body seems to be fairly good at telling me what was good for it & not (except for gluten but then I ate that daily, no off times for my body to compare to). I know...

I hope this is the right section of the forum to ask this question. If not, please forgive me & help anyways. This is hard for me to describe but I'll do the best I can. gluten-free eating is pretty new to me so I don't really know what to expect. Only been at it for a couple of weeks but I've been very strict with NO possible sources of gluten in...

I've never heard of Diamond Nut Thin Rice crackers. I never eat crackers. I guess I'm thinking I'm not so sensitive to non-gluten foods as many as I don't get that sick. In fact, I didn't even consider myself ill with digestive trouble before until I got DH (dermatitis herpetiformis) & found I was gluten sensitive. I don't get any pain, cramps, or bloating...

I found recently that I'm gluten intolerant. Simple enough I thought - I'll just eliminate gluten from my diet. Like many newbies to this, the easiest way to ensure NO gluten or offending grain products at all is to start with simple basic foods - rice, potatoes, fruits, vegetables & meats - nothing pre-prepared outside of my kitchen. I understand that...

I'm newly diagnosed & have been gluten-free for 1 1/2 weeks. I was very surprised at how fast my stools returned to normal & how much my gas was cut back. I'm not nearly as bad as others here who are very gluten-intolerant. My symptoms were milder than many. But one thing I read on celiac sites is that stomach acid can be low & mine definitely...

Well, I consider myself a real soy sauce snob since I've been cooking Asian foods for decades! Soy sauces are supposed to taste differently - just like there are diff flavours of rice. It depends on what you're making. I always used the heavier. less subtle Chinese soy sauces for the more robust flavoured Cantonese Chinese foods but would not think of using...

I saw his post about VH soy sauce in Canada & thought "Aha! A fellow Canadian" & already have sent him a PM asking. Thanks!

I live in Canada & most of the companies listed there aren't familiar to me but then, I really don't buy ready-made foods much so many just not know if they're in Canada or not. And those companies that make foods both in Canada & the US can have diff ingredients. I know that from having to read labels for cat food. Same product but slightly different...

Oops, I posted my questions about Rice Dream after I read posts on the 1st page. But since I've read to the end, I understand now why they labelled it gluten-free. So how do we really know if something really is safe or not? Does it mean malt-containing products (if no gluten or wheat in them) can be labelled gluten-free then?

Huh? I'm confused now. I'm just been diagnosed & so have been reading lots of posts to learn more. Never heard of 'Rice Dream' before so googled it to see what it was. Their site goes on about how healthy & safe their products are & it also gives a list of what products are gluten free on this page: Open Original Shared Link Has something...

Bit of background first - I've just been recently diagnosed with gluten sensitivity (intolerance? don't know if there's a difference).I found out because I developed a VERY itchy rash (found out it was DH) after eating more wheat & seaweed than usual. Never clued in I might be gluten intolerant before! I'm up on the sciences so I'm pretty aware of what...

Well, I'm pretty happy with the results - tastes great but not the texture I expected. But perhaps I'm expecting too much? Is it possible gluten-free yeast breads to have a similar texture to regular yeast breads? I've made wheat-based batter breads (which are beaten but not kneaded) & know their texture is different. So maybe this is true of gluten-free...

My previous experience has always been baking with yeast breads with gluten so bear that in mind with my comments. I think I know the reason but may be completely wrong. With gluten breads, if they over-rise, the gluten may stretch than is needed to hold the structure together as it cooks. Although there's no gluten in our baking now, I still think...

I made some yeast gluten-free 'bread' today for the first time. In my flour mix, I added a little extra coconut flour. Yes, you do have to add more liquid!! A lot more. I was basically trying to follow the proportions of liquids to dry gleaned from some sites for my bread. But I guess with the additional of coconut flour, there's no way I could've mixed it...