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MagpieWrites

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Everything posted by MagpieWrites

  1. MagpieWrites
    Oh... crapmuffins. I had a thing, shall we say with my mother in law last night, and after stewing all day I thought I'd ask you smart people and see if I'm being an idiot (entirely possible - I'm more than willing to cop to that) or if I'm right in being a bit peeved. First off, I should say, my husband has been epic level amazing over my celiac diagnosis...
  2. MagpieWrites
    Two options for the soy sauce - La Choy is gluten free (full of a ton of other assorted "schtuff", but gluten free) and while I prefer aged Tamari... sometimes a gal has to go for cheaps! Anther substitute I've found at the local health food shops is Brag's Amino Acids - I can usually get a 14 oz bottle for about $4. It's just soybeans and water - tastes...
  3. MagpieWrites
    Honestly? I tried a LOT of methods at first. Got frustrated a lot. Now? I go simple but shocking. "Well, its a choice. Eat gluten - have massive diarrhea to the point I don't feel safe leaving the bathroom, generally want to die, and accept that, like my grandmother I will soon get to experience the joy of a colostomy bag and an early death due to...
  4. MagpieWrites
    I have to admit - since going gluten free my tastebuds are SERIOUSLY going wacky on me. In a good way - but still odd enough that for the first few months I honestly went through about half a dozen pregnancy tests because I thought I HAD to be pregnant to be feeling/tasting/craving like this! To my mother's eternal shock and joy - my tastes have grown...
  5. MagpieWrites
    In addition to what has already been suggested - I also get the starches I bake with at the local Asian market. Potato and tapioca are more than 75% cheaper there than at the health food store and I've never had a bad reaction. I have to say, ASK the owner. Really. The store I go to is a family run business, and while there are moments when the communication...
  6. MagpieWrites
    So sorry you got sick! I've been really lucky - the Asian market I go to (more Chinese, Japanese, Thai) has had really good quality ingredients. The only thing I can suggest is only buy things that are clearly marked with dates and ingredients and are really well sealed. Also, make sure its a store that has a large turnover of its stock. Beyond...
  7. MagpieWrites
    While I do a lot of baking that requires the usual fiddling around with a dozen oddments - I do keep two homemade but mixed up in bulk ahead of time flour mixes on hand at almost all times. The Carol Fenster flour mix (1 1/2 cups sorghum, 1 1/2 cups potato starch, 1 cup tapioca - just usually quadrupled or more!) is a constant go to in my kitchen - and...
  8. MagpieWrites
    I think the part that has me the most worried is this isn't a trip my husband and I have any control over the planning. If it shakes out like the last time, we'll get a packet from his job three weeks (no where CLOSE to what the cruise lines own website says it requires for prior notice of special diets) that tells us where to go and when we'll leave. Everything...
  9. MagpieWrites
    Well. On the upside? My husband working like a madman and putting in obscene hours has been recognized. We're going on a mandatory company cruise for the top workers (no. He doesn't work in finance or the car industry. No bailout money here! lol) to someplace warm and sunny. As someone looking at 30+ inches of snow... and another possible foot coming, this...
  10. MagpieWrites
    I HAVE that mill! Works great - has zipped through brown rice down to a fine powder, beat garbonzo beans to dust, and pushed out some of the tastiest millet flour you can imagine. I can't tell you about making the starches, so far I've stuck to the flours, but when it comes to beating the sticker shock, I can't say enough good things. There is also...
  11. MagpieWrites
    Like? Thus far, quite a few are on the like list - Potato starch, sorghum, and brown rice flour make my world go round at the moment (or at least make some darned tasty English muffins!), but I may be spoiled on my experiences with the brown rice flour. For my birthday, I received a grain mill that will pulverize rice to the point I really get no grit. A...
  12. MagpieWrites
    Oh... Hon. All I want to do is give you a great big hug (which I try not to do... folks often feel strangely about random 6'2 woman walking up and clutching them to their chests) when I read this. He's being an ass. Plain and simple. And either he needs to remove his cranium from his rectum... or you need to decide if you really want to be tied to someone...
  13. MagpieWrites
    First off - congrats on the upcoming little one! Beyond that... I don't know of any cookbooks that cater to the gluten free bulk cooking method - but in the last little bit I HAVE been working out a few 'big cook' ideas that may help. First off - if you haven't been there before Open Original Shared Link is a wonderful gluten free site (and I bought...
  14. MagpieWrites
    Oof... boy, THAT all sounds familiar! I'm in a similar boat at the moment (got my diagnosis of celiac almost 8 months ago) so while I don't have any staggeringly helpful suggestions - I can at least offer the fact you aren't alone. The lack of companionship and camaraderie is a toughie. My husband and I spent a LOT of our free time exploring new food...
  15. MagpieWrites
    Thanks all. I know I need to keep trudging and that it WILL get better - I just needed a reminder that others have been there andtp put my head down and shove. Thanks for that. I'm definitely going to give a lot of the suggestions a try. I got myself up and about enough today to make the not terribly healthy, but still rather tasty, batch of gluten-free-chocolate...
  16. MagpieWrites
    What keeps you going gluten free when you are just tired, sick, and frankly wondering if its worth it? I know going gluten free is the best - heck, only - thing for my body. But I'm just feeling pretty wrung out and wondering why I'm bothering at the moment. I was diagnosed in June with celiac and the first month was a bit bumpy as I started to relearn...
  17. MagpieWrites
    Another vote for the Carol Fenster blend here! I made a big batch of pancakes from her 1,000 gluten free recipes cookbook (first recipe in the book, actually) for company on New Year's Day using it. As she shoveled the 8th pancake down (snatching them before anyone else could eat in fact - there is a reason I only let this company over once in a while, but...
  18. MagpieWrites
    Thank you SO much for this recipe! I made them today and they came out perfect. I was diagnosed with celiac in June - and while I have made several batches of cookies since than, this is the first NOT destined for either the dustbin or at best crumbs for a crust for a pie!
  19. MagpieWrites
    They really can be tasty - if they are taking too long in the morning to cook, can I suggest soaking them? I do this with both the Bob's Gluten Free rolled oats AND (my by far favorite) the Irish steel cut oats. Just toss them into the pan you will cook them in the morning with the liquid you plan to use (I like a 50/50 apple cider & water mix - than...
  20. MagpieWrites
    Ummm.... at the risk of being a downer, sadly, this COULD be the case. (I'm staring at a rather large pile of cookbooks gathering dust in the corner of my office as I type. I'd drop them off at the library or the local used book store... but feel too guilty about passing on the misfortune of wasting ingredients, time, sanity, etc that I went through when...
  21. MagpieWrites
    Oh.... dear heavens. I can feel my waistband expanding as I read that - but heck. It's the holidays! That looks just yummy. Off to the kitchen to experiment! (Its moments like this that I need to make myself a apron that looks like a lab coat - Something with "Come Igor! To the lab!" embroidered on it perhaps? )
  22. MagpieWrites
    Hope this is okay to add - one huge difference in my weight since I was diagnosed comes from (I think) the fact that I pretty much have to scratch make everything I eat. From the biggies when dealing with gluten like bread to the simpler things like soup it all has had to be made start to finish at home. I just buy/cook with whole ingredients - no mixes,...
  23. MagpieWrites
    It HAS been getting a lot more noise in the last few years - heck, I'll even openly admit it took 11 family members and friends seeing clips from an episode of the View's Elizabeth Hasslebeck talking about celiac and endlessly forwarding the info to me to make me finally drag my assets off to the doctor and get some rather... less than dignified tests. I...
  24. MagpieWrites
    I've had something similar happen a time or two (even BEFORE having to make them gluten free!) and have found that if after I cut the rolls - and at the risk of looking like I am babbling are you first: rolling out in a large sheet, spreading some butter, sprinkling with cinnamon & sugar, rolling up, than slicing? If that's the way you are making them...
  25. MagpieWrites
    Been a bit since you posted this, but since I just joined..... I'm in the Akron/Goodyear Heights area myself. Have you tried the pizza place in Stow called Alterri's? Gluten free pizza (pretty tasty in fact), and gluten free baked pasta - as well as twice a week they do gluten-free fried chicken and jo-jo's. I don't eat out often since the diagnosis...
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