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Voix

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

Everything posted by Voix

  1. Voix
    Neat! My grandma lived in a modern high rise in Berlin that had a built in cooler/pantry. There was a vent in the back of the pantry that you could slide open or closed to allow in cool air. She was on the 7th floor, and rarely does it get hot enough for a/c, and most buildings don't have it anyway, and there is no need to water lawns, plus there are few...
  2. Voix
    I would like to store my flours in the pantry, as preserving them in the refrigerator takes up so much space due to the number of flours needed to bake a variety of recipes. If I were to store my gluten-free flours in Fido jars (air tight glass jars sealed with a rubber gasket and metal clamp), can I store them in the pantry with the same length of preservation...
  3. Voix
    Here's a great place to start: Open Original Shared Link
  4. Voix
    Thanks for the ideas, everyone! Keep em coming! I need ideas for avoiding crackers and chips, etc., however. I plan to avoid these processed items until I know for sure, by eating the whole grains, that each of the non-gluten-free grains are indeed safe for me. Then I can move on to processed goods with those grains and see if it is the processing...
  5. Voix
    It doesn't really work that way, if one has a gluten problem, one needs to avoid it all together. However, I have just found a great gluten-free beer company. Have you tried New Planet? It really tastes like real beer. They are award wining and have three flavors. (NFI)
  6. Voix
    You know, I had something like that, too. Ultimately, I think it was related to a candida issue. Do you think that you could have candida? I know a lot of people, including myself, who have had celiac and candida. One way to tell is to take a few molybdenum tablets with your wine. Molybdenum is a very inexpensive mineral. Alcohol breaks down into...
  7. Voix
    It absolutely could! Congrats on another improvement.
  8. Voix
    I have been gluten-free for a few years now, and there is no doubt that it was necessary. When I slip up or eat hidden gluten, I look 17 months pregnant. There are other symptoms, too, depending upon how many days in a row I eat gluten. However, there is something else that does not work for me. When I eat some gluten-free processed grain foods, I look...
  9. Voix
    Thanks for taking the time to provide all those products. Unfortunately, they won't work for me most likely--I looked up a few and will look up the ingredients of the rest. I have chemical sensitivities and can't use the products with perfumes, parabens, and formaldehyde releasers, etc. That is why this is so tricky. If a hair product for styling is chemically...
  10. Voix
    Thanks guys, I'm bummed. But back to the drawing board. I wonder why the company said that the wheat germ oil was okay? I wrote them yesterday, but still wait to hear back.
  11. Voix
    The TIMELESS PEEL by COSMEDIX is safe and a good peel to look into.
  12. Voix
    Hello! First question: I spoke with Gabriel Cosmetics who has a line called ZuZu Luxe. They make a great lip gloss called Caliente, which they say is gluten-free but contains Wheat Germ Oil. Is that safe like they say? Secondly, I found a hair gel made by Alba Botanica. It is the Strong Hold Style Gel. It contains Hydrolyzed Wheat Protein. Is...
  13. Voix
    lol. I emailed them before and told them that I had to leave church early, so if anything would prompt a free dinner, that will, I'm sure. Anyway, I did let them know that the server was misinformed, so hopefully they will do more training. Thanks for these unequivocal responses. I didn't even look at the date on the NYT article. Good Point...
  14. Voix
    Can people here eat farro? Here is an article on it from NYT. Open Original Shared Link Says it is a wheat plant with so low gluten that gluten-intols can eat it. It is often linked to spelt, but that is incorrect, says the article. I had it last night, but am in pain today. So, I am wondering if it is the gluten in the farro. Incidentally, the...
  15. Voix
    sure. if you try this and find quantities that work, will you post it?
  16. Voix
    I worked in a Mexican restaurant once. I believe that its enchilada sauce consisted of roux made with oil, not butter, cumin, salt, and chicken broth, I believe. You will have to experiment, but the right combo is really great and not spicy at all.
  17. Voix
    good to know, thanks!
  18. Voix
    Fantastic! Thanks so much for the solutions. I think these could be really simple and healthy snacks on the go, or freeze and take with, while it thaws on the way. Like if I were to go to the mall and need a snack in the afternoon. I could take one out of the freezer when I left and eat it later when it had thawed. I think fruit will be okay. For...
  19. Voix
    Here is the recipe. I feel weird with sugar sometimes. Can one sub something else for the cane and brown sugar? Is the sugar a solid or a liquid, since it melts? I could maybe use agave and apple sauce; do you think that would work? Ideas and amounts, please! Thanks. _______ Makes 18 muffins Gluten-free flours combine with apples, carrots,...
  20. Voix
    Well look at this recipe. Open Original Shared Link complete with photo. Looks like a lot of ingredients, but the rolls look great. This has teff, but looks really good. When a recipe like this calls for milk, can I substitute something like Almond Milk, or is the milk protein what is important?
  21. Voix
    Where did you find the bread recipes that you use? I never baked much before recognizing gluten as a problem. I am daunted at the idea of experimenting with bread recipes. I find that I like the taste of teff. (Outside the Bread Box makes a multi grain cracker that has teff in it with other grains, which I find delicious.) I like millet, as well...
  22. Voix
    thanks for the information. i didn't realize that fiber was an issue. i recently bought glutino's fiber bread. I really enjoyed it. It is not sweet at all, tastes most like Ezeikel bread. I also am concerned about nutritional content. If the bran and germ layers are removed of processed grains, the majority of the nutrition is taken away. Enriching...
  23. Voix
    I am trying to determine how gluten-free breads compare nutritionally to whole wheat bread. I finally figured out what the full panel is for ww bread: about 30% rda manganese, 20% selenium, under 10% for all the vits and minerals, 3 grams protein, fiber. The first question that I have is that no prepared gluten-free product says "whole [grain]." It...
  24. Voix
    Perceptive.
  25. Voix
    Thanks for the information. That helps. I guess I do all that already. I don't want to call attention to it, but it looks like when eating out I will have to, unless I can bring my own meals, which isn't all that fun, but I will get used to it.
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