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Jujbe

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by Jujbe

  1. 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...
  2. Jujbe
    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...
  3. Jujbe
    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...
  4. Jujbe
    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...
  5. Jujbe
    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...
  6. Jujbe
    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...
  7. Jujbe
    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...
  8. Jujbe
    I saw his post about VH soy sauce in Canada & thought "Aha! A fellow Canadian" & already have sent him a PM asking. Thanks!
  9. Jujbe
    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...
  10. Jujbe
    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?
  11. Jujbe
    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...
  12. Jujbe
    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...
  13. Jujbe
    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...
  14. Jujbe
    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...
  15. Jujbe
    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...
  16. Jujbe
    I've made Asian meals that call for a 'dusting' but in Asian food, it always seemed to be cornstarch, rice flour or arrowroot flour that's used. I've had better results with food crisping nicely with cornstarch than it did with flour. SO I'd say just go ahead & use whatever starchy flour you have on hand & keep track of which one you prefer (if there...
  17. Jujbe
    Thanks, Yellow Rose for the site. Now I've got another question that I'll post to the group as I see that the site says to avoid certain grains if gluten sensitive (doesn't quite make sense) like rice, teff & quinoa. But as far as I've read on other celiac sites, those are fine. Do you avoid them?
  18. Jujbe
    This is all so new to me that I'm not sure I even know what to ask yet. I'll try to be clear so bear with me if this sounds rambling. Questions will be in bold to see them easier. I strongly suspect gluten intolerance but never had any idea I had trouble with it before. I chalked up my somewhat looser bowels & lots of gas to what I inherited from my...
  19. Jujbe
    As you probably know a certain symptom may have a number of diff reasons. So best to look over your diet & life style to find what suits you best. A deficiency of B12 is one of the most obvious ones. A good B12 to take is in the form of methyl-cobalamin rather than the cheaper & more readily available cyano-cobalamin. The methyl form is normally only...
  20. Jujbe
    Thanks for the replies, everyone! I appreciate them. I like the idea of taste testing each type. I'm very proficient in baking (been baking since I was 16 & I'm 58 now) but always used wheat as my base. I'd add lots of other flours, mostly to breads so I'm familiar with how diff grains change the taste & texture. On recommendations & reading more...
  21. Jujbe
    I'm new t o baking with wheat substitutes so need to make a lot of adjustments & learn anew. About coconut flour, it must be different than simply finely ground dried coconut. I'm thinking it's the meal left over after removing most of the fat (used for other purposes). Coconut meat is quite high in fat - if you leave a piece of fresh coconut on white...
  22. Jujbe
    I'm new to gluten-free cooking & just joined this forum. Since I've always done my own cooking & baking, I'm not upset about having to make adjustments. But rather than buying pricey ready-made gluten-free mixes, I'd like to make my own. I like to add soy flour for extra protein & like to tailor the flour to my own tastes. 1. Can anyone please...
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