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Dylan's Mom

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  1. He has normal bowel movements inbetween the weekly 'D'...I have asked him if he is constipated and he says no...he has a BM once or twice a day like clockwork...like I said above, we cut out milk and sugar but it left him pale and without any energy so the doctor told us to go back to the normal gluten free diet.
  2. I always have cold hands and feet...my husband says that I could freeze meat they are so cold...my chiropractor suggested a very simple solution - Niacin (Vitamen B3) you don't need much (100mg per day) I buy it from the health food store. I usually only take it for about a week to 10 days because my hands and feet get so freakin hot that I can't stand it!! A word of caution - After taking niacin you may feel tingly and have a whole body flush. This is normal, it feels wierd but I find if I take it with food it doesn't happen very often. And it (the flushing/tingling) doesn't last very long. You can buy 'non-flushing' niacin, I have never tried it but I'm sure it works well.
  3. That is a very good question that I am looking for the answer to aswell... My son was diagnosed in Oct with celiac (blood test confirmed)...he was never really sick, diarrhea ('D') once or twice a week, compained of a sore stomach once or twice a week...when he has 'D' it is a one time thing - he goes to the bathroom once has 'D' and then he is fine for another week. They sent him in for a whole battery of tests, (celiac was only one of them) so they weren't really looking for it, it was just on the list of tests they scheduled him for. ....regardless he has been gluten free since the diagnosis but he isn't really getting any better. We have been to a nutruitionist, dietician, pediatrician, allergist and now a surgeon. He was put on the disacharide - no lactose or succrose - and that didn't change the weekly visit to the bathroom either. It actually made him worse - no energy, very pale etc...he has had extra blood tests to check his levels - iron, hemoglobin, white, etc and they all came back normal. He has eaten gluten by accident but never reacted to it until 3 1/2 days later. Now honestly I can't say that he was reacting to the gluten or he was just getting his weekly bout of 'D'. He also ate an Oreo at a friends house and didn't react at all. Now the surgeon has scheduled him for a biopsy so he is eating gluten. And when I say he's eating gluten - I mean everything in sight!! He started the new diet on Tuesday afternoon and ate a whole lot of gluten for 4 1/2 days before he got his weekly bout of 'D'. Now he has eaten a whole lot more and he seems fine again. My question is - is this normal??? Everything I read on here the reaction is almost immediate (5 mins to 12 hours) but his syptoms don't seem to fit the norm...anyone else out there been thru this??? If so, do you have any advise???
  4. Nope I don't...I live in a small town in Canada...I have tried the stuff that is available in our town and I wouldn't feed it to my dog!!
  5. All the research I have done on gluten-free mixed say you can interchange guar and xanthan. The only difference is you are supposed to use 1/2 the guar. I used guar when I first started trying to make gluten-free products...big mistake... If you are making bread, I have tried countless times to use guar gum and the bread/biscuits were more like a dense cake texture and didn't stay risen when cooled. They were great if a burglar broke in (I would have something to throw at him!!). I would research other gums and try them before I would use guar. Sorry I know that wasn't much help but it was very frustrating when I was trying different recipes substituting guar for Xantan and they all turned out horribly inedible. Then I changed to Xantan gum and it was a night and day difference. doing some quick research: Gelatin and agar agar are alternatives Found this in my research as well: For one loaf of bread, use 1 pkt of gelatin soaked in 1/4 cup cool water for 5 minutes. Also add about 1/2 C flaxseed meal (freshly ground is best). It can be soaked in boiling water (abt 1/2 C) until the water is cool enough to add to the bread. Another trick I learned: Take about 1/2 cup of your rice flour for the recipe. Mix it with equal parts of water and boil --stirring constantly-- until it forms a nice gooey ball. All of these things combined should eliminate your need for any gums. And make a pretty decent loaf of bread too!
  6. My son was diagnosed with Celiac in October and since then I have been trying to find a bread recipe that is like 'bread' and doesn't weigh five pounds a loaf!! I went to the local health food store and bought a whole wack of gluten-free flours. I asked the lady at the store (she is Celiac as well) about gum, what the differences were - she said there was no difference between Xanthan and Guar - just price. So I figured well then I will just buy the more inexpensive one (Guar)...what a huge mistake. After trying unsuccessfully countless recipes and wasting a whole bunch of time and energy wondering why I couldn't make any bread that was edible. I was running low on Guar and seen they had Xantan so I bought it to see if that made any difference...holy crap did it!! The same recipe that was so hard, dense and didn't want to stay risen after it was baked using Guar Gum now was Soft fluffy elasticky (I don't think that's a word!!) wonderful bread that you can slice or make into buns. The only thing I did different was used Xanthan instead of Guar.... It holds it's shape when you put it on a pan (for buns or french bread), it rises and stays risen after baking. And even after a day, it is still soft... My husband and my daughter (who will not try anything gluten-free have eaten two entire loaves themselves) I thought I would share this recipe with you all, I am so excited to be able to make buns for my son so he can have sandwiches again... 1/2 cup sorghum flour 1 1/2 cup white rice flour 1 cup tapioca starch 1 TBSP Xanthan Gum (do NOT substitute guar - the recipe will not work) 1 1/2 tsp salt 1 tsp baking powder 2 TBSP sugar 1 1/2 cup warm water 2 TBSP instant yeast 2 TBSP melted butter or margarine 3 egg whites slightly beaten (do NOT use the yolks) 1 tsp vinegar melted butter for brushing on top Mix first set of ingredients, set aside, mix second set of ing. let sit until it starts to froth Add yeast mixture (when ready) and third set of ing. to flour mixture and beat for 3 minutes... Let rise in warm place for about 30 mins Bake at 350 for approx 40-45 mins Enjoy!! I will never buy guar gum again. A little warning though, I was making pancakes from scratch and had to guess how much Xanthan to use. I must have used too much because the batter was so gummy and elasticky that it wouldn't separate...that's when I thought...hey that is perfect for bread... Enjoy this recipe, it works well for cheese bread, or put some sea salt and rosemary on top for Foccasia bread.
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