susiequsie

Made it last night with Sorghum (sorry I spelled it wrong before HAHA) and Flax. Turned out DIVINE!!!

Had some sweet potato fries with it

Making more tonight thank you again for sharing!

lovelove

I was rereading this thread intending to try this recipe. I know you said you tried sorghum, but did you mean as the entire flour in the recipe or to replace one of the flours?

I've been using Flora-Q2 for quite some time... it clearly states gluten free on the box, and has helped me out tremendously. It is a bit pricey (about $50 for 30 pills on drugstore.com), so you can probably get by with taking it every other day.

Hi Joe, thanks for letting me know that there is another alternative available. I think I'll keep it in mind for future should I need another one.

Lactobacillus casei is not and does not contain casein, it is just merely a certain strain of probiotic --> Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. As a lactic acid producer, it has been found to assist in the propagation of desirable bacteria. This particular species of lactobacillus is documented to have a wide pH and temperature range, and complements the growth of L. acidophilus, a producer of the enzyme amylase (a carbohydrate-digesting enzyme). It is known to improve digestion and reduce lactose intolerance and constipation. Taken from Wikipedia

Gfresh, thanks for clearing that up for me. Casei sounded so much like casein that I thought, "Oh no, what did I get this time?" I shall resume taking it. Appreciate your knowledge & help.

I am sensitive to both gluten and casein. I've been taking Culturelle for quite a few months and happened to notice something on the ingredients list that made me question if it was both gluten and dairy free. (I threw the last box away and can't remember specifically what it was).

I then bought PB8 (I've heard that is also a good one) and I notice on the ingredients list that it contains lactobacillus casei. Does that mean that it contains casein? Right now, for the first time in probably 2 years, I'm taking no probiotic. Gotta get back to it!

I did check with a Wal-Mart pharmacist. Evidently, they were able to get to a database that I couldn't get to and told me that this particular generic did not contain gluten. Thanks to all who offered suggestions.

Thanks, Ravenwood Glass, I shall use caution. I'm sorry that you had such a bad experience with it, but thank goodness, you caught it in time. I will be very alert.

Please, if you haven't looked into the risks of Paxil, please look into them. I have known two people who went through a terrible withdrawal trying to get off it. There are other medications that are not so dangerous.

Thanks so much, Rinne, for your concern. I wonder if the people you knew who withdrew from Paxil did it gradually (like you're supposed to) or tried to do it cold turkey? None of these meds should ever be stopped abruptly, but I shall heed your advice and keep an eye on things.

Thanks for your thoughts.

Yup, Patti is right. Generics MAY have different components. There's not much to be found on the internet. (except this conversation )

Thanks, gals, I shall check with my Wal-Mart pharmacist where I got it. This pill was manufactured in India, packaged in Florida by a different outfit, and distributed by Wal-Mart. Scary, ain't it?

Paxil is listed here, but it's always good to get a confirmation -

Open Original Shared Link

Tell me if I'm wrong, MommaGoose--this site says that Paxil (the name brand) is gluten-free as is Paroxetine made by Apotex. Now, I'm not taking the name brand and my generic is made by Cadila (as my previous post said) in India. Wouldn't that be a different drug and therefore I still don't know??

Please tell me I'm wrong as that would make it a lot easier.

Whoops, that should have read Cardila Healthcare, Ltd.

I've just started this new medication and have reached a dead end in finding out if it contains gluten. It is manufactured by CarilaHealthcare, Ltd. in India (they don't list this med on their website and their e-mail address is no good.

It's packaged by International Labs in St. Petersburg, Fl, but they only package it after its manufactured.

Anyone know?

We grew up eating this for dessert. My Grandmother calls it Chocolate Delight. It is really, really, really good! My favorite layer is the one with cream cheese. We never used vanilla pudding though. Our layers are crust, cream cheese/sugar/cool whip, chocolate pudding, Cool whip again. Sprinkle toasted pecans on top. I have not made it gluten-free yet, but I've been thinking about it!

Actually, I've heard it called "Mountain Momma Mudslide" and it can even be made with any flavors of puddings. I've made (before I went gluten-free & dairy-free) butter pecan, lemon (then it's called "Lemon Lush"), pistachio, coconut, butterscotch, etc. They're ALL good! It's probably known by many different names depending upon where you live.

Agree with ditching the soy substitutes and trying to go to lactose free dairy like hard aged cheeses and gluten-free safe yogurt.

For the nuts, try ditching cashews. I thought I had a peanut problem for years, no, I just had a peanut butter additive problem and can now eat at least one brand of peanut butter marked "gluten free" on the label. Ingredients: peanuts, salt. That's it. Almonds are a staple for me.

I am not as sensitive as some and even I am surprised at how prevalent cross contamination is, either in some food that is "supposed" to be safe, or by accident, such as from cosmetics, clueless restaurants, spouses (and my spouse is very conscientious ) or pets.

I want to be really sure about the yogurt before I ditch it. I am very sure of gluten and milk/dairy. I've bought soy cheeses, cream cheese , yogurt, and milk & need to try it again so I can be sure.

As for the nuts, I noticed that cashews, in particular, were causing me problems and also wondered about almonds, too. My peanut butter is Smucker's Natural with only peanuts and salt as ingredients.

I guess you can never be too careful with cc. I can see where I should improve. Thanks for all of your ideas and help.

Have your read much about celiac disease and leaky gut? Could you have a leaky gut?

Your diet may truly be gluten free, but other foods are not being properly digested and undigested food and toxins leak into the blood stream causing all sorts of problems and symptoms.

Just a thought.

Thanks for your thought. No, I have not read about leaky gut....guess I'll have to take a look at it. I've heard the name, but did not know much about it.

Appreciate your help.

As a long-term member and gluten-free eater, you would of course have expected the celiac test to be negative. If you are absolutely sure there is no cc going on (and I just discovered it can be tricky; had a gluten eater guest in the house over Easter and she ate four slices of gluten bread she brought with her--my Dh and I ended up with diarrhea for a couple of days, something I have not had in at least 8 months), then I make the following suggestion, again from personal experience.

When we give up gluten, we start eating more of something else instead, we give that up and our consumption of something else increases, give that up and ditto. I think the key to the whole thing is to avoid eating too much of any one thing, i.e., eat as varied a diet as possible. For fruit, e.g., don't just eat apples and bananas, but intersperse with berries, Kiwi, grapes, anything you can tolerate. Same with alternative grains if you eat them. Same with even veggies, especially nightshades. Vary the nuts you eat every day. You get the idea.

As for the milk, are you sure it is dairy totally or just lactose that bothers you? If you can tolerate casein, it is my personal belief that you are a lot better of with dairy than soy (well, yes, I have a *thing* about soy I must admit), suffered horribly from it after going gluten free).

Anyway, just "food" for thought. I have no idea if any of this applies to you. These intolerances are so frustrating to track down. By the way, have you ever had an endoscopy to rule out something else?

Good luck on finding the culprit(s).

Thanks, Mushroom, for your thoughts. Well, I THINK I'm pretty aware of cc, but perhaps after your experience, I'm not as much as I might think. I have my own toaster and try to watch pans and utensils.

I liked your idea of varying the foods within the food groups. I only use one bread (I make the Bob's Mills gluten-free Hearty Whole Grain bread) and tend to eat a lot of it since it appears to be safe for me and it's easy to grab when I don't have anything else fixed. I did make a loaf of Gluten Pantry's white bread last week and ended up with diarrhea--has milk in it, I discovered. I don't know whether it is casein or lactose that bothers me, but I avoid it all.

No, I haven't had an endoscopy recently. What might that show up if it's not intolerances? I know I responded well to the gluten-free diet for at least 6 months before other things began surfacing.

I determined about a year or so ago that I was having food sensitivity issues after having researched and read a lot. I had had a colon resection 2 years ago and then, after about a year, began having horrible gas and some bouts of diarrhea. I narrowed it down to gluten and began the process of eliminating it over a couple of months. Did very well for a number of months.

Then, in the past 3 months, I've determined that milk was again causing my symptoms and have eliminated dairy from my diet. Did pretty well for a while. Now, I am suspecting nuts and have begun eliminating them, too.

Now, that I've gone to soy products, (cheeses, milk, etc.) I've begun to wonder about that too. I'm still experiencing the gas and diarrhea episodes--no pain, no blood.

I cook pretty much everything from whole foods, do not eat out, and do not eat any processed foods. I try to be very mindful of cc since my husband and mother are here too. My husband is a huge eater and I can't use all the gluten-free substitutions for all of us, since they are so expensive. Mother is 89 and uses lots of butter, gravies, creamy stuff so that the food is easier to swallow.

I've been tested recently for gluten and it was negative. I know also that the blood test is highly unreliable and inaccurate. I don't feel that I need an 'official diagnosis, - my response tells me all I really need to know. I've also checked all my meds for gluten and they are fine. I thought I had this thing licked pretty much--when will I find it all?

The recipe for the Gluten free Pumpkin-Applesauce Bundt cake is from www.recipezaar.com recipe #311455. My gluten free flour mix consits of. the following, (this makes a total of 9 cups I keep in the fridge) 6 cups of Rice Flour

2 cups of Potato Starch

1 cup of Tapicoa Flour

The glaze came from the same website recipe #309276 but I made replacement as follows.

I used toufutti cream cheese, I used earth balance in place of the butter and I used almond milk in place of the milk. Now I am not sure if I did something wrong or if that is the way if was suppose to turn out but it made a lot and it was thin. I did add more powdered sugar vanilla extract for more flavor just because I like it that way. Like I said the taste was really good all the way around.

I hope it works for you.

Oh, Chrissy, it sounds perfectly yummy! I'm going to order the cheeses and get to work on making some things. Thanks also for the flour mix recipe. I've seen so many, I just had not yet settled on one. I've been slowly assembling an array of different flours, etc. So, I'll just use that flour recipe.

Thanks again for all of yours and everyone else's help, too!

Susie, Toufutti also make Cream Cheese and Sour Cream replacement that are very good in my humble opinion. Even my very picky 16 ds who does not have to eat them really like them. I make a cream cheese glaze for a pumplkin applesauce cake using all dairy free gluten free and it got rave reviews. First thing I not used a box mix on all from stratch so I was just a little proud of myself.

Chrissy, that sounds wonderful! Can you post the recipe? Thanks a bunch!

You can order it online: Open Original Shared Link

Thanks, Janet, I just checked it out online and think that that's the way to go. I plan to order several of their products, so thanks for the heads up!

Are there any other grocery stores besides Wal-Mart/Sam's? I've found it in Hy-vee's here in KS, our Dillon's (Kroger/Bakers/King's family) would have it, I've heard other's speak of finding it in Safeway's in their areas, and if you have any sort of 'natural' store, they would probably order it for you. I'm also sure a Publix would either have it or could order it for you, they seemed good about gluten-free/vegan/health food at the one I've seen. Wal-Mart might even order it for you, but you might have to commit to buying it by the case in order for them to do that.

I laughed when I read the list of all the stores I might find the cheese in. The ONLY one you mentioned which we have here in WV is Kroger! And I have looked there; they only carry the Tofutti. We do have a very small health food store in our little town, so I'll see if they can order it for me. Thanks for your help.

We found it at our co-op. My dd said it was okay, no raves, I cut it into shreds. Ours didn't melt. I think it is supposed to melt at high temps. We only tried it on pizza. I hope it works well for you.

I have yet to try these recipes:

Open Original Shared Link

I need to make a 1/2 recipe sometime to try it.

Open Original Shared Link

its for cheese sauce and all of Karina's recipes I have tried so far are fantastic except for the pueblo bread.

I'm anxious to find some and try some pizza recipes. That sounds yummy! Thanks for the sites!

The Follow Your Heart Vegan Gourmet that Janet mentioned is one of the better cheeses I've found. It is truly vegan-which means they aren't hiding milk proteins, and it melts really well. I will say that it is a softer cheese, and especially after freezing and thawing it seems to have some excess water, just so you are aware. But it has great flavor, and makes a great gluten-free/df pizza.

Thank you, mindwiped, that is good to know. Now, all I just have to find out is where in the world I might find it. As I said in an earlier post, I've no access to Whole Foods or some of the other places I've seen mentioned here. In this state, it's just Wal-Mart/Sam's and they don't carry it. I'll keep trying.

They don't claim that their products are gluten-free but there isn't any gluten added to the cheese. There is a lot of info on dairy and gluten in their F.A.Q. plus the answer to your question about the source of the maltodextrin (theirs is corn based): Open Original Shared Link

Galaxy Naturals Vegan and Rice Vegan cheeses are gluten and casein free: Open Original Shared Link

Follow Your Heart Vegan Gourmet is also Gluten-free Casein-free and made on a dedicated line: Open Original Shared Link

Best of luck!

Janet, thanks so much for all of the site info. I am printing it out so I will always have it on hand. I just didn't want to chance being wrong and 'paying the price' both literally and figuratively (sp?) since I am still in the process of healing without slipups.

There is such a wealth of information on this site and I do appreciate your help.

Maltodextrin is generally gluten free in the US, and would have wheat listed if for some reason it were derived from wheat. FDA states it does not come from wheat by definition.

Thanks, happygirl. I thought I had read that, but wanted to make absolutely sure. I don't live in a very big area (small town about 5-6,000) and the closest 'big' city (which is certainly far from a megapolis is 35 miles away. The only thing I could find in the 'big' city was Toffuti and didn't want to 'invest' in it if I had to throw it away.

Toffuti cheese slices lists maltodextrin as an ingredient. Is it, then, BOTH casein and gluten free? If not, is there a replacement that is safe for both sensitivities?