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finlayson

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

Everything posted by finlayson

  1. finlayson
    Do you think that is what the beer will be adding to the recipe, sugar and acidity? I might try water first as I dont drink any sodas, but if the waffles don't work out well I will try your suggestion. Thanks for your idea.
  2. finlayson
    Thanks, Kareng. I think that is what I will do.
  3. finlayson
    Hi Everyone, I have a recipe for chocolate waffles and the last ingredient is 1/2 cup of gluten free beer. I neither have this nor like the taste but can't think of any substitutions. The recipe has coconut milk as the main liquid ingredient. I was wondering if plain water would do the trick. Any thoughts would be appreciated.
  4. finlayson
    I just checked the ingredients on my marmite jar (my husband still uses it but I have stopped). The label says "Contains: Barley, may contain wheat". I bought this jar in Canada. So a definite no.
  5. finlayson
    This may have been covered before and I have missed it, but I just reached for my new jar of Marmite (I'm in Canada) to make gravy. I double checked the ingredients (need to do that every time!) and found the words "Contains barley. May contain wheat". This is new here. Anyone know of a good substitution?
  6. finlayson
    I just wanted to share that I bought a bag of Lays Chips (Sour Cream and onion, and also their Classic ones). After the ingredient list on the back of the packaging it now says Gluten Free. Many of their flavors now carry this statement. I live in Canada, so I don't know if it is the same the the US. Made me very happy, because camping season is upon...
  7. finlayson
    I'm making cookies with sorghum and amaranth (and tapioca and potato starch). I'll let you know how they turn out. What I am taking from the replies is that amaranth can be used in everyday baking, but not as a total replacement for rice flour. It must be blended with other flours. I'm really looking for a nutritious all-purpose mix (trying to...
  8. finlayson
    Thanks, Deb445. I like the look of your blend. Would it work for cookies and muffins, or just bread?
  9. finlayson
    I want to try to move away from brown rice flour as the base for my flour mix. I am currently using the standard combination of 2 parts rice flour, 2/3 parts potato starch and 1/3 part tapioca flour. Does anyone know if I can replace all the the rice flour with amaranth flour? I could combine the amaranth with sorghum or millet if necessary. Any thoughts...
  10. finlayson
    I just checked the ingredient list for Neutrogena's Oil-Free Moisturiser for Sensitive Skin. Can anyone tell me what the gluten-containing ingredient is? I've been using this product because it looked OK. (I'm a silent celiac so don't show obvious symptoms). Water, Glycerin, Ethylhexyl Palmitate, Dimethicone, Petrolatum, Cyclomethicone, Soybean (Glycine...
  11. finlayson
    I'm one of those celiacs who does not show any symptoms to being glutened. Personally I would rather have a reaction just so I know and can trace it back to a particular food or event. I feel I have to be extra careful (hence my choice not to eat in restaurants). I'm sure all of you people out there who have violent reactions may be envious of me not showing...
  12. finlayson
    No, she is no longer my doctor. I would agree with you, Irish Heart, that even a trace amount of gluten would trigger the immune reaction. I can't think why it would not. I choose not to eat in restaurants for this reason, even though that can be an emotionally charged decision at times which family.
  13. finlayson
    Thanks for your reply pricklypear. That makes a lot of sense and it had not occurred to me.
  14. finlayson
    Ah yes, a magic pill would be very nice. When I was first diagnosed my family doctor actually told me that since I did not have noticable symptoms, I probably wouldn't need to follow the gluten free diet! Yeah for doctors.
  15. finlayson
    Happy New Year to all fellow celiacs. Wishing you all a healthy, safe year. I have a question about something that puzzles me on some of the threads. I have read quite a few times on people's posts that "it depends how sensitive you are" or "if you are not really sensitive" you could try a particular restaurant or product. I thought that it did not really...
  16. finlayson
    Hi Kelleybean, The following is a sugar cookie recipe which I use all the time. Rolls out beautifully. 3/4 cup butter or hard margerine, softened 3/4 cup granulated sugar 1 large egg 1 tsp vanilla 2 cups gluten free flour mix (I use my own basic one: 2 parts brown rice flour, 2/3 potato starch, 1/3 tapioca starch) 1 tsp xanthum gum 1 tsp baking...
  17. finlayson
    Thanks Peter, that's what I thought too but just wanted to check.
  18. finlayson
    Hi, My daughter brought home a box of assorted Belgium chocolates from Lamontagne, which (here in Canada) is a fundraising organisation. I e-mailed them yesterday to ask if their product was gluten free. Their reply was: "There is no gluten in our products but we are not certified gluten free". Not sure how to deal with response. I think probably...
  19. finlayson
    Thanks for the responses. I wonder if anyone who is super sensitive has tried these already and had no reaction to them. They do sound interesting and I would love to try them. Thanks, Ravenglass, for your reply, it does help.
  20. finlayson
    Thanks for the replies. My problem (if that's the right way to phrase it) is that I'm a silent celiac. I've been gluten free for two years now and am super careful because I can't tell if I'm eating anything with gluten in. I really wanted people to tell me to go ahead and eat these because they are perfectly safe! We all want the easy way sometimes!...
  21. finlayson
    La Tortilla Factory produce Dark Teff Wraps and Ivory Teff Wraps and they are both gluten free. The company also manufactures wheat wraps so I e-mailed them to ask if the gluten free wraps were made in a dedicated gluten free facility. I will attach their very prompt (2 hours) reply. They look like they know what they are doing, and my question is: how...
  22. finlayson
    I don't have any symptoms either when I'm glutened. I'm assuming at some point I must have been since I live in a house with 4 non-celiacs. My question to other fellow silent Celiacs, is do you get tested regularly, via bloodwork, and if so, how often do you do this? I'm assuming that is the only way to tell how things are going, although I realise you...
  23. finlayson
    Thanks for all the replies. I've been making a flour mix from kinnikinnick. It's a standard mix of 2parts brown rice flour, 2/3 parts potato starch and 1/3 tapioca. This mix works for most baking so I can't say for sure it's the problem with the cookies. I still wonder maybe too much xanthum gum (or too little) - I put 3/4 tsp in the recipe (2 cups flour...
  24. finlayson
    Calling all experienced bakers out there. I have just made a big batch of cookies which have spread out way too much on the tray - I know you've all been there - it's happened to me more times than I care to count. The recipe is one which I converted from my old days of eating gluten. The only changes I've made is to add gluten free flour and some xanthum...
  25. finlayson
    Thanks for the replies. I'm not really stressing about this, but I do like to keep as informed as possible. I was just wondering because when I read the articles in magazines like Gluten-free Living, or Living Without, many of the articles discuss health issues as though they are a problem for celiacs regardless of whether or not they are on a strict diet...
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