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Evie4

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Everything posted by Evie4

  1. After resolving most of my "C" issues once going gluten free, I still struggled sometimes with certain foods. I am now taking 250 mg magnesium oxide daily and I am quite regular. I stumbled on to some literature about how there are many people low in this mineral. You can read much about (magnesium supplementation) from many sources on line. I've never been big on supplements, but knowing that I suffered from malabsorption for so long, I figured reasearching and obtaining quality supplements was a wise for me. I had tried everything from more water, fiber, fruits/vegetables etc. and those things just didn't help. It was terribly frustrating to do all the "right" stuff and still suffer. I know how difficult living with constipation is, I hope you are able to find relief.
  2. Thanks you guys! I have to bookmark the links! I got off work early and have been working in the kitchen for the past 5 hours! I'm pooped! For anyone who might read this thread looking for ideas...here are some of the things I made or will be making: crustless mini quiches bruchetta with a porcini mushroom-parsley garnish toasted bread cubes with gruyere and chorizo crackers with goat cheeses garnished with herbs (my friend has a dairy and I got 7 different kind--yippee!) crackers with cream and lox mini chicken salad sandwiches deviled eggs with lox garnish Think I'm forgetting something...this last week has made a zombie out of me!
  3. I probably have enough stuff to put out for our gatherings the next couple days...but I'm kinda compulsive and keep thinking maybe there's something more I can add. Nothing too complicated would be nice. Evie
  4. Ken, thanks for sharing that. I'm going to let my (Japanese) friend know, we shop together and she reads labels for me at the Asian store!
  5. Got it! Thanks a bunch! Still looking for a "skin" recipe
  6. If I'm more than 30 minutes away from home I have some food with me ha-ha! I have to eat small amounts throughout the day. When I travel I bake up a breakfast bread that has onions, ham or bacon, cheese (well now I'm not supposed to eat dairy either). I add some herbs. It seems to work (appeal to my palette) anytime of day. I also bake up some sweet muffins. I have to know I will ALWAYS have something the moment I start getting hungry, otherwise I get cranky and difficult to be around! :0) My husband will vouch for that!
  7. Ken...I miss my potstickers! One of the hardest part of going gluten free was knowing I couldn't go for dim sum anymore. If you have any recipes/tricks to share for making gluten free wrappers and fillings, I would be thrilled to get some! I wouldn't be able to use buckwheat flour as it seems my husband got hives from buckwheat tea the last time he had it.
  8. Ken here is the spekulatius recipe. I wrote it up last night as my husband insists I make them every year from now on. He is calling them Lebkuchen as they are very reminiscint of the very fine Lebkuchen in Germany...not like the "gingerbread" type most Americans are familiar with. I intentionally used more ground almonds than flour mix. Typically spekulatius are a bit more cookie than nutty if that makes sense. I try to use use 2:1 expeller coconut oil and ghee in all my baking now. Coconut oil is cheaper and some ghee gives that delcious buttery flavor. There's a lot of text to the recipe, I really tried to describe the process as clearly as possible. Also, the recipe called for cardomom, I didn't have it so I put in a little dry ginger. They still came out great. Not sure if the will get hard...in which case I will put a sliver of fresh apple in with them. Spekulatius 1/2 cup (ghee and expeller coconut oil) 1 1/2 cup almond meal/ground almonds 1 cup brown rice flour 1/4 cup potato starch 1/4 cup tapioca flour 1/4 cup sweet rice flour 1/4 cup plantain flour 1/2 teaspoon xanthum 3/4 cup sugar (I use organic cane) zest of one lemon 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp nutmeg (freshly grated) 1 egg (beaten with 1/4 tsp water) sliced almonds (FOR DECORATING) . Mix dry ingredients in large bowl. Mix ghee and coconut oil, add to dry ingredients by dropping small blobs at time into flour mix and stir intermittently. The idea is to create a mix like (cutting in) shortening for a pie crust. Continue mixing so that texture is uniformly crumbly looking. In a separate bowl, beat the egg and water together. Add egg mixture to dry ingredients. Stir ingredients thoroughly. Continue to mix with your hands. Knead it until it has a uniform appearance. It will be coarse, but it should hold together. Divide dough in half. Form two rectangular flat pieces about 4" x 7" and about
  9. Ken, I made these chocolate cookies this evening. I meant to use my teff flour blend...but after a long day of work and cooking dinner...I totally forgot and grabbed my other blend. These cookies taste like a rich nutty chocolate brownie. Totally got the thumbs up from my gluten tolerant husband. I'm going to try using more plantain and less rice flours (ratios) in the future. I'll try to remember to post if I hit on any promising combos. I also used this flour blend to make spekalatius. I must say, they are quite impressive (if you like that kinda thing). I'll have to write up the recipe as it was adapted from a (gluten) recipe. Rich Chocolate Nutty Cookie Recipe In a large bowl mix: 1 3/4 cups flour (blend equal parts plantain, brown rice, sweet rice, tapioca) 1/2 cup cocoa powder 1/2 teaspoon xanthum gum 1/2 teaspoon baking soda 1/2 teaspoon salt In a small bowl mix: 1 egg 1/3 cup water 1/3 cup butter (I actually use 2:1 expeller coconut oil and ghee) 1 cup sugar (I use organic cane--the tan stuff) 1 teaspoon vanilla Coarsely chop 1 cup pecans. I Also used pecan half for the top. Add the premixed wet ingredients to the mixed dry. After thoroughly mixing, add chopped nuts. The dough will be VERY stiff. Scoop with teaspoon into balls about the size of a quarter. You can use your fingers to get it off the spoon onto the cookie sheet. Push pecan half on to dough, smashing it down. I molded the ragged edged with my fingers before baking. Bake for 6-8 minutes at 375 F. Remove from cookie sheet after one minute to cooling rack. I use parchment to bake on--you should be able to bake on ungreased cookie sheet.
  10. Here is my experience with plantain flour... I've been working with it over the last year. I made a flour mix that is 1 part plantain, 1 part brown rice, 1 part sweet rice and 1 part tapioca. I really like the fine texture it gives muffins. I tried it in banana bread and cranberry nut, but I found them to be too dense and moist. I remade the cranberry nut bread with 1/2 of that blend and 1/2 regular rice flour and that was better. Not at all gritty. I should of however baked it a little longer--the center was still too moist. I used that same combo (1/2 of the blend and 1/2 regular rice flour) in cornbread and that came out really well. Not too dense and not crumbly and dry. The first time I purchased it I bought it through Barry Farms. They have a recipe for pancakes and I tried it out. Didn't like it. The pancakes reminded me of whole wheat and were dry. I also have a blend with teff, plaintain, tapioca and something else...I'd have to check. I wanted to try and get more nutritional elements into my flour mix. This mix produces tan colored muffins as you might imagine. But I've had great success in making banana nut, blueberry and raspberry muffins. I didn't try it in my christmas baking as some cookies are meant to be light in color. I think I'll whip up a batch of cocoa drop cookies with this flour tonight and see how it goes! I think it is very likely true that no gum may be necessary. I'm going to omit it in my loaf (nut breads) next time and see how it turns out.
  11. I just wanted to say I'm sorry you are in this position. Being sick is hard enough, but worrying about these work things just adds to the stress. I feel for you. I've been fortunate to have my job a long time and don't have to worry about being out. But I rarely take off. I saw what happended to some people who did that (because of chronic illness) and I've always been afraid where being absent would leave me. Granted, my direct management has always been good to me, but others haven't been so lucky--and one never knows how the bosses boss feels about attendance. I live in a place where jobs have never been abundant, so it's always a worry. It is hard to go to work being sick. I struggle with whether to take my IBS meds (that knock me out) and go to work or not take them an be in excriutiating pain at work. Sometimes I wish I could just stay home and not work, but that just isn't an option. I take it one day at a time. I agree, do document. It would be sad if you ever had to get a lawyer, but one never knows what they might be faced with. It sounds like she's picking on you. I'll venture to guess that it's not that she doesn't believe you are sick, she doesn't want to accept it and so she's punishing you. Just make it go away already so we can get back to business as usual. And yes, she might feel like she can't count on you now. Perhaps you could talk to her about the fear.
  12. I found the initial cleaning out of the pantry and fridge was difficult. It
  13. Dan, constipation was my main motivation to go gluten free. I'm in my late 40s and it was becoming progressively worse. I went mostly gluten free and found that two days in a row of consuming gluten constipated me. Then it was a single day of consumption and I couldn't go for a couple days. Things were going really well after completely stopping gluten and then I found out if I eat legumes a couple days in a row or if I eat too many gluten free starchy things like muffins, cookies, pretzels etc. I start having problems. I've been suffering from IBS for about 16+ years now. I tried all the traditional recommendations. Fiber was a disaster, no amount water or exercise worked. I have pretty much always eaten well balanced meals with daily fruit and vegetables. My husband has no problem with our diet. I don't know if I have celiac disease. I do have genes, symptoms and test results that point to it. So I'm gluten free and life is better. Not perfect, but better! So...you could try eating less starch and no gluten and see if that helps. In my case, the amount of gluten you have been eating would be too much for me to not be constipated.
  14. I don't have your type hair, but I do have frizzy hair and dry scalp. My hair has been less dry since I use Dr. Bronner's (fragrance free baby--light blue label) liquid soap. I put some tea tree oil in it as well to help with my itching problem. You can buy it at many places, look in the health food or natural product section of the store. I no longer have to use a defrizzing product on my hair as the soap leaves some of the oils in the hair.
  15. I find anytime there is a significant change in the diet it can cause some issues. I for instance, can't eat pears. For whatever reason, they just cause me all kinds of problems anymore. Apple juice can give me the runs. Legumes contstipating. Can't digest bananas...etc. So eating healthy doesn't always mean my body likes everything! Maybe you can see some patterns if you keep a food diary--or just limit your food choices and gradually add more things in. Just a thought
  16. I know what it is like to have difficult extended family. I do like others have mentioned...act like I haven't heard anything and be polite. This MAN and he is a man, has some problems and they aren't you. He's being a jerk and there's nothing you can do to make him a nicer/better person. This part is the most unsettling to me: "He has great influence over my husband, and believe me this young man has verbally attacked me repeatedly over the years..." Fortunately, my husband has ALWAYS been on my side and would NEVER let anyone attack me. He would cut them off just like that. We have been married over 25 years. How does your husband react to these attacks? All I can say from my own experience is that I keep my distance, don't talk about anything really personal or important and treat them as nicely as I do strangers. I've managed to keep my stress level down that way. I'm sorry you are going through this. I KNOW how disturbing and stressful it is.
  17. This will be my first Thanksgiving where we will be making gluten free versions of traditional foods. I purchased the Gluten Free Panty pie crust mix. I know A LOT of you use or have used it. Any tricks or tips before I get started? I'm thinking of making a sweet potato/pumpkin pie and a fruit pie. Evie
  18. I thought about the pill before...hoping it might help. But when I did take it in my twenties, even the lowest doses made me sick in the morning. I nailed my symptoms to the hormone fluctuation...not fair! Heaven only knows what might happen when "the change" comes!!!!!!
  19. Thanks for responding everyone. I have been careful to not introduce new foods into my diet and I actually decided to stay away from gluten-free baked goods for now for the very reason that I read of other people having problems with gluten-free flours. I probably have eaten more fruit than usual and likely more rice. I'm avoiding soy--I think it can cause issues with me. Very little corn and been avoiding legumes just to be safe. I cut down coffee comsumption to one cup and do a rice milk/coconut milk mix for "cream". I've cut tea out for months now. Nothing with yeast in the past few weeks. No prepared foods. I did have potato chips week before last, but I decided I'd give those up for now too (don't really need those calories and I only get them a couple times a year anyway). I guess maybe the coconut milk could be a no-no. I sure hope not. I use it in cooking occasionally, so it isn't new to my system. I'll keep my eye on it. My capuccino is my one indulgence...I'll be so sad if I can't have at least that.
  20. So I am 100% gluten and dairy free now since I got my labs results Sep 18th and this round of my cyclic IBS is worse than it has been in years. I've had so much pain and fatigue and just feeling crappy that I missed a couple days of work this week
  21. I hear the saddness in your words and I can identify with many of the things you are saying. I grew up in Europe and learned to cook from my Euro mom...wonderful baked goods, noodles etc. I can say this transition hasn't been that difficult for me, but that is because my lifestyle is different. I can imagine if I lived near Mom, was accustomed to going out to eat (which is rare for me) and didn't deny myself goodies (which I've always done to maintain my weight), it would be MUCH harder. I think of "if" Mom found out that she is celiac, how devestating it would be--she had a ROUGH time when Dad was diagnosed with type II diabetes--it turned her world upsidedown.--how was she going to cook! She has a different relationship with food than I do. Though I love it (and I do have a pretty experienced palette) I seem to be able to eat because I need too not because I enjoy it. But don't get me wrong, I REALLY like food. I've been sick a very long time and it really has affected my life in a negative way. It has prevented me from persuing some of my dreams and career goals. I've experienced a lot of pain, malaise, fatiuge, missed work, but I never got depressed-- as early on (before diagnosis) I decided I wasn't going to let it bring me down. Having said that, being sick for so long and FINALLY finding a reason was incredibly powerful and I easliy embraced cutting gluten out of my diet. I just found out I have reaction to casein. I was surprised when my test came back--I thought it quite possible that lactose might be a problem but not casein. So now that is out. I have struggled the past few days over how I'm going to have that capuccino my husband shoots for me every morning. Americano isn't going to work, coconut milk was a little easier, but kinda funky. I could probably just give it up, but roasting beans and shooting coffee is one of his hobbies that just wouldn't be the same for him if he's not sharing it with me. So I'm going to invest some time in trying to find something I can use as a milk/cream substitute knowing nothing will be the same as good old frothed milk. I'm refraining from thoughts of not eatting butter-that's a hard one too. I could be sad sometimes...I think I'm just controlling my thoughts right now and not allowing myself to think about some of those wonderfully lovely foods I can never eat again. I'm a little worried that as I start to feel better I'll think about them more and that's when the real struggle will begin for me. Evie
  22. I've been wondering if my progessive problem with gluten has had anything to do with my inability to wear earrings for about a year and a half now. I've always been able to wear 14k gold and I even went to 18k, but still had a problem. I wore earrings successfully for almost 30 years. I bought some niobium hooks to try, but haven't as I found it pointless since one lobe hurts to even put the earring through the hole. Maybe I'll try in another year when I 've been gluten free longer. I'm hoping it's not an allergy--I hope I can return to wearing my earrings.
  23. It would be nice if my immediate family would be tested, there certainly are indicators...but for the most part there is silence to my news, so that part I'm not likely to find out unfortunately. Not unless any of my siblings (or their children) symptoms get progressively worse like mine did and they get desperate for an answer. It does seem, with the reporting of "gluten sensitivity genes" that Enterolab would make that acknowledgement if/when they know the association with *05 and DQ7 and relay the risk associated. Another case of multiple info sources payoff! Thanks for the info. Thank heavens for the internet!
  24. Thanks for pointing that out Nora. Yes, I did test with Kimball for the alpha (just incase) there was something there, and sure enough! I indicated the *05 to Enterolab in the voluntary survery. I understand that the alleles DQA1 *0501/DQB1 *0301 (that I possess) make DQ7 (DQ7.5) So, this means the 0501 reported by Kimball as the 1/2 DQ2 completes this gene or(?) Kimball said *05 raised the risk about 3% (I've read 5% of celiacs in one study were solely 1/2 DQ2 *05). What does DQ7 mean in terms of risk--do you know? I couldn't find any numbers. I'm also curious now with these 3 alleles how this is expressed in DQ(?) DQ2/DQ7 (?) 0602 excluded? Evie
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