sunflower

tyki, there is a similar Polish cake with poppy seed filling. It is called makowiec (pronounced makovietz), though I'd translate that as "poppy seed cake" rather than "bread"... It is also a traditional Christmas cake in Poland. Here are a few recipes that I found on the Web, although they are not gluten-free, I think you could try making them with...

Oh, yes, Richard is right -the marinated eel, too (the marinade contains soy sauce). I forgot about this one. To complete the list, obviously any sushi topped with any breaded seafood is a no-no, too. I'm wondering about the mayo that they put in some rolls - it would be good to check ingredients of this one, too (seems like lots of fun is awaiting...

I agree with both posts above. Sadly, many cereals, even if they are made of gluten-free grains, are flavoured with gluten- containing malt or they have some other ingredients which are not gluten-free. The crab is something I would have never guessed myself until I read about it some time ago somewhere on this board. Then, the next time I was in a supermarket...

Hi guys, I can relate - I have the same problem. Have you ever considered yeast (Candida) overgrowth as the reason of craving sweets? There are threads about it on this site: Open Original Shared Link and Open Original Shared Link

Thank you all for your posts and your encouragement! And sorry for my late answer. In the meantime, I've been to the natural medicine specialist, but I'm a bit disappointed and confused. Yes, he agreed this can be either Candida, or some undiscovered allergies, and so he tested me for several allergies and discovered about a dozen or so, including milk...

Soba is japanese and unfortunately most of the original japanese brands would have about 30% of wheat flour in them, just to prevent the noodles from crumbling apart... This means that if you look for soba in places selling original Asian foodstuff, it could be hard to find soba without wheat added. I have once seen a 100% buckwheat soba (it said it was...

Hi, As for me, I never had any skin reaction to gluten (such as rash), so I also thought that kneading gluten dough should be OK if I am extra careful about cleaning everything afterwards, washing my hands and so on. However, I tried once to knead gluten dough with my hands (I was trying to make gluten dumplings for my boyfriend after making gluten-free...

I've been gluten-free and lactose free for many years, and I think I am not having (major ) problems following the diet. Still, recently I've been trying to go sugar-free and yeast-free and I am finding this next to impossible. I get such horrible cravings for ANYTHING sweet that I think I am addicted to sugar! Help! Anybody has been through this and survived...

Tiffany, It's funny - I looked at the site again to see that about casein, and I am not sure if I saw that page "Unnumbered" last time I checked (well, about a month ago). So either they are doing some updating, or I missed it at first (though I'm pretty sure I haven't seen celiac disease mentioned there before). Well. Out of curiosity, I googled...

Gretchen, You're welcome This was the best site about additives that I managed to find. However, they do not specify ingredients that can possibly contain gluten or dairy (this is what I actually looked for). I even wrote to them with a suggestion that if they update the site in the future, they might consider the matter of gluten and dairy intolerance...

An afterthought - I don't think that you deprive your family of anything by starting to cook from scratch and stopping to use many processed food seasonings/sauces. Firstly, fresh ingredients taste a lot better. Secondly, they are a whole lot healthier. (if you want some scary reading, try this site: Open Original Shared Link It lists many possible side...

Charlotte, I agree with everything above. Your health is most important and you cannot risk it for the short-term benefit of others. After all, it's you who do the cooking, so it's you who decide about ingredients. You should not feel guilty about it, because it's not your fault that you have celiac disease! On top of everything that was said above...

Debmidge, This link says it was wheat and barley. Open Original Shared Link I checked it out just out of curiosity - I fully agree with the posts above that it does not matter what the communion bread is made of. Originally, Christ used bread, not a communnion wafer which was developed by the Church much later, I suppose. So, I think the rule about...

I think you can do a blood test to define your blood type, and it should show your Rh factor, too. As explained on those link pages, it might be worth knowing if you ever consider having a baby, and in case of blood transfusion (0 Rh- cannot receive 0 Rh+ blood in transfusion, but the other way round it is OK). (which is so unfair! ) have a good day...

Kalo, Positive and negative means Rh factor positive or negative (Rh+, Rh-). I used to learn it at school a long time ago, but according to the saying of one of my teachers that "education is what you have left when you have forgotten everything you learned" , I find it easier to post those explanation links than to actually explain Open Original...