Lynayah

I am not yet experienced enough at gluten-free baking to comment, however, a few weeks back, the leader of our local gluten-intolorance group made a couple recipes with Better Batter, and they were out of this world. One of the recipes was for Hawaiian Bread - OUTSTANDING!

A number of members were so impressed that we went in together to order a case, so we could split it among ourselves. I just brought my first box home tonight.

The gal who baked the bread is quite an expert on gluten-free flours, and while there many mixes, etc. she likes, she told the group that Better Batter is the only pre-packaged flour she's found that really does act as a true substitute for flour in any recipe. She's experimented with countless flours, and she really, really loves this one.

If you visit betterbatter.org (make sure you type .org and not .com), you see a lot of recipes there, including two for Hawaiian bread, one for "Kings-Style" and another basic recipe. I'm not sure which I tasted, but I would guess it was the Kings-style one.

Tonight, I learned that the website also has two recipes for Pierogis! Whoohoo!

I can't wait to try using this product. Heck, I'd buy it just for the Hawaiian Bread recipe alone!

Hope this helps.

Best,

Lyn

PS: For those with other food issues: processed on equipment that also processes dairy, eggs, soy and tree nuts.

I checked, and it IS the Kings Style recipe she used. It is OH SO GOOD.

All of you: GREAT info, thanks. I did read somewhere that as of a certain date KB is gluten-free. I tried but could not find the link again to save my soul.

Perhaps, maybe, the earlier version had MSG but the new one does not?

I am going to give it a try. I have a new roaster oven, and the only way to really brown a chicken/turkey is with a mixture of KB, and I believe, butter and paprika.

I very much appreciate everyone's help here!

Hello!

Just wanted to reply as I may have some helpful info for ya. I too get weird stomach issues when I cheat on the gluten-free diet and try some new baking flour. 99% of the time I am on the Paleo Diet... and could not be happier. So when I do veer and try something gluten-free and supposedly "tasty", I can get a weird reaction.

Try the Paleo Diet and you won't have to worry about getting any issues. It is tough at first, but trust me, it will most likely do the trick. It eliminates anything man-made and ARTIFICIAL. Eating clean is the way to GO in my book.

Be well,

John

Open Original Shared Link

Thanks for the suggestion, John! I will take a look.

Which mascara, foundation, eyeshadow do you use -- your favorites? Thank you!

Thank you. I will check.

Check what DQs you have. Mine are 1 and 3 which are gluten ataxia genes, I do not have 2 or 8 and my biopsy and original blood test were nagative too. I just had the IgG Non-Diemiated #8889X by "Quest" Labs for the gluten ataxia (do not have to eat gluten for-by the way I was gluten free for 3 months when I had the original tests) Waiting for the results now. Maybe you already know this, just threw it out!

Gluten Ataxia? I do not know about it - where can I read more? Thank you so much.

I've tried better batter and it is much more starchy and lighter than Jules flour--i stick to Jules flour now. I suggest asking their customer service for help with recipes--they can offer great suggestions for fixing any issue recipes.

I am not yet experienced enough at gluten-free baking to comment, however, a few weeks back, the leader of our local gluten-intolorance group made a couple recipes with Better Batter, and they were out of this world. One of the recipes was for Hawaiian Bread - OUTSTANDING!

A number of members were so impressed that we went in together to order a case, so we could split it among ourselves. I just brought my first box home tonight.

The gal who baked the bread is quite an expert on gluten-free flours, and while there many mixes, etc. she likes, she told the group that Better Batter is the only pre-packaged flour she's found that really does act as a true substitute for flour in any recipe. She's experimented with countless flours, and she really, really loves this one.

If you visit betterbatter.org (make sure you type .org and not .com), you see a lot of recipes there, including two for Hawaiian bread, one for "Kings-Style" and another basic recipe. I'm not sure which I tasted, but I would guess it was the Kings-style one.

Tonight, I learned that the website also has two recipes for Pierogis! Whoohoo!

I can't wait to try using this product. Heck, I'd buy it just for the Hawaiian Bread recipe alone!

Hope this helps.

Best,

Lyn

PS: For those with other food issues: processed on equipment that also processes dairy, eggs, soy and tree nuts.

Everyone:

I tried to edit my first post here to insert this update, but the edit option no longer appears.

I am still unsure of what caused my reaction -- I now suspect it may have been cookware related, but I have leaerned it was NOT Pamela's OR the soup. I have had both over the past couple days with no problem.

Moderators: To be fair to those tapping into this thread, If you can insert this update into the beginning of my first post here, I'd sure appreciate it.

Is Kitchen Bouquet Gluten Free? There seems to be an assortment of opinions out there, and when I call the toll free number, there is not an option for a Kitchen Bouquet inquiry extention.

Thanks!

Sorry Lyn, as I suspected might happen, the thread I started on water and salt has been moved to the gab/chat room and has been pulled to pieces.

Anyone would think that I had suggested drinking bleach and taking arsenic! The fact that a very small percentage of people have not done things sensibly and have been very ill or died as a result seems to be totally overshadowing the fact that half the population is getting sick due to dehydration! So it's obviously better not to drink enough than to drink too much??? Wouldn't drinking about the right amount be a much more sensible thing to do all around?

I'm not surprised at the reaction - knowing the problems I had getting the SCD thread off the ground..........

Sometimes it's all just too much effort.

Anyway, if you want to look at my answer to your question, that is where the thread is.

How are you getting on with the SCD? Is it helping?

Hi,

If there was a link in your post, it has been removed.

SCD is definitely helping, as long as I can STAY on it! <laughing>

Today, I went to my cousin's health food store grand opening . . . and wouldn't you know it, she made gluten-free cake with me in mind . . . and how could I not try it?

It was a bit of a mistake, but probably not too bad. I find that if I blow the SCD rules the symptoms often last only a day or two - nothing like if I blow it on gluten, which takes about a week and is horrific.

I haven't done the starter diet, but I probably should. Right now, I seem to be sensitive to eggs and maybe honey.

Chicken, organic hamburger, brocolli, butternut squash - these all seem to be excellent for me right now. I've also been able to eat Glutenfreeda oatmeal, which is illegal on SCD -- no problems with it. I add cooked apples and cooked blueberries and really enjoy it . . .

But I am thinking that candida might also be an issue, so I'm not sure if the fruit, etc. is the best in fighting it.

Oh my goodness, so many issues . . . so little time!

Thank you once again for being out there, trying your best, etc.

Lyn

Hi Lyn,

I suppose that the water and salt thing is a bit off-topic, but then it is still 'food' as such - I don't think that either are SCD illegal!

I will start a thread if you like - those that run this website already know that I am a bit 'off the wall' so they probably won't be that surprised!

Mind you, dehydration does seem to be a big problem for Celiacs and gluten intolerants.

If you do start one (either way is fine), please post the link here.

A question: I notice in other threads you also discuss Candida and the relationship it may have to gluten-intolorance, as well as other disorders.

Have you, or has anyone here, put together a list that combines the foods from a Candida diet and the Specific Carbohydrate diet? Or perhaps do you know of a source of one?

I imagine the list would be very limiting -- basically low-carb veggies and protein foods, as well as the homemade yogurt. I haven't studied it enough to know at this point, and if a list exists that would be nice. Anyone know?

Lynayah, Systemic candida can cause gluten intolerance (the bugs put holes in your gut - aka Leaky Gut that causes gluten intolerance), so I don't think it would be considered a false positive. I AM gluten intolerant - just as much as anyone with Celiac, at this point in my life. I suppose the difference is that at some point, I may be able to heal enough to tolerate gluten in very limited amounts - I'm not sure, but I'm so far away from that (years?), that I don't even consider the possibility.

I don't know how candida is diagnosed - I'm planning to see my Naturopath next week. She'll probably recommend a stool test - she always does, but I haven't cooperated yet! Anyway, I'll speak with her in detail. The big clue in for me with candida was that I tested negative for Celiac DNA & my symptoms were not alleviated fully by going gluten free - I'm super sensitive to anything with high carbs and night shade veggies. I can do cheese & milk - no issues there. I also have skin discolorations that come & go - tinea versicolor, think it is called. It is a yeast infection that shows up on the skin. Funny thing is that I've had that since I began having the gluten-intolerant symptoms (during my first pregnancy).

- Jana

Jana - thank you for this information. I did not know that Systemic Candida can lead to gluten-intolorance. I've been haunted by trying to figure out what caused mine. I do not know if SC caused it or something else, but I'm on a quest to find out!

All of this is like being caught in a maze. As soon as I think I may have found the route I need, something blocks it (such as learning about this), and then I am headed in another direction, trying to find the way out.

It's really tough trying to figure things out when medical science is equally confused. Thank goodness for the support we all have here.

I think we just don't realise how dehydrated we are. When I think back to my health issues over the years I can see that a lot of it has been related to dehydration.

No I'm not nearly as bad as you are. Thank goodness you and your Doctors have figured out the problem and are able to address it.

I drink sooooo much water, yet I still have problems. I was looking at my legs this morning, and GOOD GRIEF, they look like reptile skin. Some nights I awaken so thirsty I can hardly stand it.

I have been tested, and I'm not diabetic. The thirst is not from that.

I am hoping the salt sole drink I now take each day will continue to help -- the first 24 hours on it was amazing. I do not know if it was a coincidence, but the constipation I was having completely cleared. What a relief this was!

Okay, so all that said, I feel I need to add that I am wondering if this thread has strayed a bit off topic. The water, salt, etc. discussed here is not really about SCD.

AliB, might you consider starting another thread that is about water and salt? If there already is one, please let me know . . . and please PM me if you start a thread; the topic is important (perhaps even more important than we realize at this point).

Thanks for being on the leading edge of things.

Lyn

I went for an ultrasound today but as expected there was nothing out of the ordinary. Everything was where it should be and apparently as it should be. I didn't think it would achieve anything. They can't see through the ribs, and the problem I have is further up in my back and on my right side under the ribs.

Quite where I go from here I haven't a clue. Having waited 6 months for a non-materialising appointment that should only have taken 4-5 weeks due to the gross incompetence of my Doctor (!), I am back to square one.

I still think that this may well be SIBO, but it now seems that the tests for that aren't particularly good, mind you I suspect that it may be like the Celiac test where they have to set it at greater than 10 because some of the 'healthy' control group were found to have gluten antibodies (but then they might have 'silent Celiac!). Because they found evidence of SIBO in some healthy controls just may mean that many have it but are not (yet) displaying any symptoms!

I can't quite figure out why they even need to bother with the breath test - all they need to do is swab people's tongues first thing in the morning (well, they'd get a jolly good sample from mine!) and they will be able to figure out exactly what they are dealing with!

The water and salt is definitely what my body now needs, but that in itself is not enough to eject the little beggars.

I really don't want to go down the antibiotic route due to the almost certain probability of resistance so am just going to have to bombard them with whatever else I can get my hands on. I have just ordered some olive leaves and will get some grapefruit seed extract. I had some Citricidal at one point but I don't have a clue where that went to so will have to get some more.

I had a big mug of oregano and lapacho (pau d'arco) tea a while ago. Ugh. I took two oregano oil capsules at dinner and I have just had three garlic oil capsules (I just can't bring myself to eat it raw - last time my throat was on fire! Once you have it, it seems a very tough customer to eradicate.

I suspect that SIBO is probably behind the issues that many of us have with different sugars and carbs and other foods - whether it forms as a result of dehydration or whether it even contributes to it is something probably as yet unknown. It is undoubtedly still driven one way or another by the Western diet.

AliB,

Might you have time to post the titles of any books you've read regarding water, salt sole, SIBO, etc.? I would like to learn more. If you've already mentioned some titles here, kindly forgive my not being able to sort through all the posts. Perhaps an update? Thank you so much, AliB!

Here's an interesting personal experience of Celiac and the water and salt connection.

https://www.celiac.com/articles/21771/1/Cel...tion/Page1.html

I now feel that like type 2 Diabetes, it may well be possible to reverse Celiac Disease. This may seem controversial, but even Elaine felt that it was possible and may well have even encountered people who had recovered from it by following the diet.

I was thinking about this. The thing that made me pick up on Celiac in myself was the floaty stools and the running diarrhea. They are typical symptoms. But diarrhea is in itself dehydrating.

As I mentioned in another thread, I now believe that diarrhea is an extension of constipation. That they are both a result of dehydration - the diarrhea is a more virulent manifestation at the point where the dehydration is so bad that the gut can no longer support the digestion of certain foods and just ends up using what water is available to get the indigestible food through and out of the body as quickly as possible.

The fact that people 'develop' Celiac at different stages may simply depend on at what stage the dehydration has degenerated the gut to the point that it can no longer digest gluten and gluten-containing foods. The fact that there is a much higher amount of gluten in the wheat etc. these days may well also be a factor.

Perhaps the gluten is yet another aspect of the food that needs a lot of water to complete the digestive process.

I feel that if one looks at it from that aspect it is no surprise that people with Celiac Disease and gluten intolerance then go on to develop further intolerances to other foods. Which foods will purely depend on how much water their individual body needs for digestion of that particular food.

I thought that it was interesting in Anne Marie's report that her body wasn't absorbing the water until she started taking the salt. It comes back to needing to take the two in conjunction.

Also it has to be imperative that we follow a very low-carbohydrate diet whilst rehydrating because if we are still eating a lot - or even a moderate quantity of grains and other dehydrating foods, we wouldn't really be getting the benefit of the water. Instead of rehydrating the body it would be drawn off for digestive needs.

I have put 'celiac' and 'dehydration' into Google and quite a lot of stuff has come up.

https://www.celiac.com/gluten-free/lofivers...php/t19484.html

I thought it was interesting that CarlaB said that when she drinks water she can never get enough of it. I found that - if I drank water I was always still thirsty! Of course! My body was crying for it! It needed water! I didn't drink it because it made me feel thirsty! Doh!

This is no coincidence. There are all those Celiacs on there saying how dehydrated they always are........they may dump gluten but they are still eating lots of dehydrating carbs.

If I was a betting person I would bet my life on it. Dehydration is not a symptom of Celiac - it's the cause..........

This thread is absolutely fascinating, and it just keeps getting better. Thank you, by the way for the salt suggestion. I've been using Original Himalayan Crystal Salt, and I love it.

AliB: Thank you for yet another excellent post. You are so dedicated to helping us all -- MOST appreciated!

Hugs!

Lyn

Hi there,

What a sad - and wrong! - thing to conclude that the discussion of other potential ways of helping the healing process must mean that the SCD isn't working in and of itself.

I haven't posted much lately, but that is exactly because I am so much better - and after six years of being physically debilitated I'm pretty busy catching up with my life now when I'm finally able to. My sense would be that the same goes for many others who have improved on this diet. As for me, there is absolutely NO DOUBT whatsoever that my healing is due to the SCD, and in particular to the moderated form of it which I found my way to through lots of personal trial and error, but also through an incredibly well informed help by everyone on this thread. THANK YOU ALL!

I had been to a myriad of doctors and been tested for a zillion things, but nothing worked, not even going glutenfree last november after finally being diagnosed celiac - until I began the SCD!!

So Woolygimp, everyone must do what they find works best for themselves, and perhaps the SCD is not for you - but don't write it off in one sweep for everyone else as well.

More specifically as to the yoghurt, a lot of us have been unable to digest it. My symptoms are like a poisening of my entire system: I come down with brain fog and debilitating headaches, and vomiting to the point of vomiting even boiled water for 3-7 days - and that goes for eating anything I can't digest whether gluten, dairy, sugar, meat or grains as such. So I quickly cut out all dairy, including the 24-hour youghurt from my SCD.

I turned to the SCD in February of this year, and it has been a long battle figuring out even among the legal foods what I could eat and what I couldn't. Eventually I settled on a diet of non-sweet fruits, vegetables, nuts, chicken and canned tuna - all cooked separately and in the simplest possible manner with only oil, salt and pepper. It's been hard and there have been loads of set backs, but it worked!!! I improved somewhat immediately, but I think it took about 7-8 months before this September I started feeling really healthy, except for when I mistakenly ingest something I can't digest. Recently, I have been able to expand my diet mainly as to other fruits, a bit of meat and fish. But I'm still extremely careful and diligent - and I know from mistakes that I have to be.

Some of the late break throughs came when I cleaned out my supplements for anything with illegal ingredients in it (found things like hidden cross caramellose, sorbitol etc), as well as when I began exercising (ever so lightly in the beginning, but just enough to get my heart beat up every day, and gradually a bit more week by week - still working on this part ...).

I have also taken anti-candida supplements along the way (still do, as I certainly get worse whenever I stop taking them - and maybe I should add that I was years back diagnosed with candida/leaky gut by an immunologist) - the main ones having worked for me being caprylic acid, olive oil extract and grape fruit seed extract.

Knowing my body the way I do today, I can also attest to Ali's focus on the need for water and the PH-balancing of the body (which btw costs nothing extra), simply since it's evident that when I get too much acid-creating foods, I begin to react to foods I otherwise don't react to.

I hope my story can encourage anyone struggling at the early stages of the SCD. Last autumn I was so sick I honestly thought I wouldn't live for long (I don't say this to dramatize, just as a matter of fact when you can't walk 100 meters without breaking into a feverish cold-sweat, and you can't eat without getting poisoned). Now I feel stronger than in many years. Still have to be careful not to overexert myself, but I'm leading almost a normal life, I work, I walk sometimes for hours, and I can be awake a full day and still have energy in the evenings. I might have to stay on the SCD forever, even with my limited food choices (don't even have the SCD baked goods), but I don't care: I've learned to think: it's just food. Whatever keeps me healthy is what I eat - and the joy that lies in getting my health and energies back is so great I have no words for it. Only I'm pretty sure, everyone on this thread can imagine what I mean ....

So thanks again to Ali and everyone else - who through all these discussions of the SCD and other potential helpful 'ways' have done more for my health than any doctor I've ever consulted (and I've been to endless numbers of them, some even very good ones, they just weren't set up to help me with my interrelated seemingly 'mysterious' problems).

And good luck to all of you just starting or still struggling with the diet!

Jan

GREAT post. Thank you, Jan.

Lyn

Pamelas gives me the poopies too. It has buttermilk in it. That may be why. I like Bob's Red Mill. They are yummy and They don't bother me at all.

Thank you! Are you referring to Bob's pancake mix or do you perhaps use a flour by Bob's that is a general baking mix, such as Pamela's?

Thanks again,

Lyn

Oh my gosh, these are all such excellent tips! Thank you.

I have found that I cannot use my convection/toaster oven. It is old and impossible to clean completely. I am highly sensitive, and each time I've tried to broil meat in it, I get a reaction.

I'm feeling pretty good this week and don't want to experiment with my regular oven right now. My regular oven worries me. I do not have a self-cleaning oven, and frankly, I'm not the greatest at routinely cleaning it, other than wiping up spills, keeping the glass clean, etc. I know if I make something in a safe covered dish it will be okay, but roasting or baking without a lid has me a bit concerned. Any thoughts on this?

Here's what I've done in the meantime: Yesterday, I purchased a Hamilton Beach 22-quart stainless steel electric roaster oven (you can bake in it, too -- cakes, etc.). I bought it for only $39.95 at COSTCO.

This was an outstanding price. These usually retail for over $70!

They were on display on an end cap, which may mean the oven is a temporary item only. If you're looking for one, call first, perhaps.

I roasted a chicken in it last night, and it was sooooo moist and flavorful -- really, really, REALLY good.

It will be a dedicated oven. Mine, all mine!

What I love about it is that you never put the food directly on cooking surface. Instead, you use your own cook and bakeware, which makes the oven MUCH easier to clean. The inside cook service is removable, and it also has a rack.

The darn thing is huge and takes a lot of space, but I know it will be worth it. It is large enough to roast a turkey and also easily holds large casserole dishes, etc.

Food, food, glorious FOOD!

Oh my goodness! Can you please educate me re: what is "glutenfreeda"? Are these dedicated oats? I MISS oatmeal!

lisa

Yes! Glutenfreeda's has Apple Cinnamon with Flax, Maple Raisin with Flax, and Banana Maple with Flax, naturally flavored, wheat free, gluten-free, no trans fats, no hydrogenated oils, no GMO's.

What I use is an "instant" oatmeal. It has a little nautral sugar in the mix, so those who are especially sensitive and need the Specific Carb. Diet might need to take note . . . however, I am highly sensitive and have been able to use Glutenfreeda's without issue.

For example, here are the ingredients for the Maple Raisin with Flax Instant Oatmeal:

Certified Gluten-free oats

Raisins

Organic maple sugar

BrownSugar

Flax Meal

Salt

If you google it, you'll see where it is available.

It is processed in a dedicated gluten-free facility , however the facility also processes peanuts, nuts, dairy, eggs and soy.

My favorite recipe:

Using a Pampered Chef Rice Cooker (or any microwave rice cooker):

Add:

1 pkg. Glutenfreeda Instant Oatmeal

1 1/2 Cup water

1-2 chopped fresh apples

Microwave on high for 15 minutes.

Delightful!

Hugs,

Lyn

Hi,

For gluten-free management, which cookwear should I keep and which should I discard?

I am told that if I can find a friend with a self-cleaning oven, I can have my cast iron cookwear self-cleaned and still use it . . . true?

What about plastic containers?

Cutting boards, I know I need a dedicated one - is it also true for plastic cutting boards that have been dishwasher cleaned?

Thank you!

Lyn

It can be really tricky to nail down what you're reacting to. For me, gluten first and then I discovered that I was also reacting to nightshades - potatoes, tomatoes, eggplant, peppers. That helped tremendously when I first discovered that food intolerances were at the root of my issues. Then, as time has gone on, I've discovered that my issue is NOT celiac and now it seem to be leaky gut caused by a system candida infection that I've had for years. Due to the gut damage, the real root of my problems are carbohydrates and sugars - certain fruits & veggies do NOT agree with me and won't until I have given my gut time to heal. It sucks in some ways but since I am feeling SO MUCH better - like a new person - it is worthwhile!!

I do incorporate a lot of SCD and GAPS diet principles into my daily life, but I'm not all the way. I am just doing enough to make me feel better and am taking supplements to help kill the candida.

To really isolate my triggers, I was able to basically eat white instant Quacker grits, glutino rice crackers and goat cheese and have zero re-action and felt awesome - so I just added thing in from there. I've since limited corn and the rice crackers, but I do still have them occasionally.

Find the things that you don't react to - maybe just 2 or 3 things in a single day and eat that adding 1 new item per day. Google any new items that you want to eat to make sure they are gluten-free and that people haven't reacted to them. For instance, I ate a BIG bowl of baked cheetos Saturday night and was totally gluten-hung over on Sunday. In hindsight, that was stupid because lays products are always risky, but I was hungry and caved....

Anyway, sorry for rambling.

GL - Jana

Thank you for this very interesting post!

So, what is the diference between Systemic candidiasis and being gluten-intolorant? How does someone know if it is one or the other? Can a gladin test that shows high gluten sensitivity ever be false if Systemic candidiasis is present, might you know?

To reply to Mkat re: breakfast for 2 years:

I ate, believe it or not, a little steak (yuck! in the morning!) or a banana or rice cakes (Lundberg's) for 2 YEARS! I now eat Fage every morning often with nuts and raw sugar. My diet leans strongly toward the Paleolithic diet- I'm not a big fan of trying to replace baked goods- too many variables and possible cc too much of an issue for someone like me. I scoffed in the beginning that a miniscule amount of gluten could cause a reaction but time and much misery made me eat crow!

lisa

I have been eating mainly lean meat, veggies, fruits, and homemade yogurt for the last week, and I feel better than I have felt in a long time. I also am able to tolorate Glutenfreeda's gluten-free oatmeal very well, which has been a treat in the morning.

I am sure Pamela's is safe -- thank you to everyone here who posted about how careful they are in being a dedicated facility. To those who are just now reading these posts, please know that I'm not knocking Pamela's . . . in fact, the mix is really great. Like so many others here, I'm just trying to figure out what I might be reacting to (which appears to be something other than gluten).

I've eliminated Fage -- I've been eating it regularly with no problems.

The soup -- I've yet to try it again, but I'll let everyone know when I do.

Does anyone know what kind of pancake mix they use at Walt Disney World? I had pancakes and a waffle while I was there with no problems. If I can find out, perhaps I can compare the ingredients in both mixes to try to determine what might be causing the reaction . . . if in fact it was Pamela's that caused it at all.

...actually I've just checked, and don't think flaxseed is legal. Which is a shame, as it seems to be the only thing that holds my biscuits together! Ah well. Sorry bout that.

I'll try coconut milk, but I have a vague memory of trying it in tea a few years back, and it separating. What other SCD legal emulsifiers could maybe hold it all together?

How about Chia seed?