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Mack the Knife

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Everything posted by Mack the Knife

  1. I've never had an issue with any of the Orgran mixes. Did you add milk and eggs or did you do their vegan option? You might have another food intolerance. If your cake tin is old and scratched it could be an issue. Also, have you replaced all your wooden spoons, sieve, and cleaned your mixer really, really, really well?
  2. Yep. In the couple of months before I was diagnosed, the fingers on my left hand and the toes on my left foot had been going numb. It cleared up after I went gluten free. But now when I get glutened, the first symptom is numbness in the fingers of my left hand.
  3. If you need some ideas for your new tin of Golden Syrup, you can try making some of the famous desserts like: Golden Syrup dumplings (not gluten-free but you should be able to adapt it) Open Original Shared Link Golden Syrup pudding (not gluten-free but you should be able to adapt it) Open Original Shared Link Anzac biscuits (cookies) Open Original...
  4. Yeah. Awareness is pretty good in Australia. When I told my doctor my symptoms, the first thing he said was, "We'd better run some blood tests and check for Coeliac disease". Luckily my gastro-intestinal woes were "classic" Coeliac symptoms. Then, before I knew it, I was seeing a specialist, getting biopsied and referred to a dietician. Of course, it had...
  5. It's a good idea to keep your flours in the fridge or freezer if you have the space. This extends their shelf life which can be an issue when you have a lot of different types of flours that you don't use often.
  6. Yep. It's a good idea to start with a few packet mixes to get your confidence up. I started with packets of store-bought Gluten Free flour and with recipes that just called for gluten free flour. This worked just fine to start with. Then I found a gluten-free baking book where the recipes called for different combinations of the same flours (white rice...
  7. Golden syrup is a very common ingredient in Australia and England where it gets used a lot in baking and in desserts. It can also be drizzled on pancakes or over porridge. Open Original Shared Link It's not common in America but you will probably be able to find it at specialist fine food type stores. Or in stores that specialise in British foods and...
  8. Golden syrup works really well as a substitute for maple syrup.
  9. I used to get shocking migraines. They went away when I changed my lifestyle. I stopped eating processed foods and junk food and started cooking healthy food from scratch. My migraines went away and have never come back. It's been seven wonderful years since then with not one migraine. Looking back, I can see that I was putting major amounts of toxins...
  10. Have you had your iron levels and ferritin checked? Low levels are pretty common in Coeliacs and cause tiredness and lack of energy. You might need iron supplements.
  11. Hi Bookworm. I'm not sure if you're from Australia or not but check out these websites if you need to find places to eat out. Open Original Shared Link Open Original Shared Link Open Original Shared Link Some of my favourite gluten-free friendly food places in Melbourne are: Grill'd - a gourmet burger place Open Original Shared Link Sushi...
  12. I think constipation is just as common as diarrhoea. I alternated between them constantly for about a year before I was diagnosed. An even more common symptom is no bowel issues at all. Apparently only 10% of Coeliacs have the "classic" symptoms that are usually associated with Coeliac disease. Others present atypically and more than 30% are completely...
  13. I wasn't much of a fan of salad bars or self-serve buffets before I got diagnosed. Food sitting out being kept warm for ages, little kids running around putting their fingers on everything... it always struck me as pretty unhygenic. But I definitely wouldn't eat at one now. Sometimes you can get food brought out from the kitchen though.
  14. I alternated constantly between constipation and diarrhoea for about a year prior to being diagnosed.
  15. Try gogling a recipe for gluten free felafals. Cooking them from scratch takes more time but you can always make a big batch and freeze some uncooked ones. If you can't handle garlic then you should make your own hommus. Garlic is a staple ingredient but you can always reduce or omit it. Hommus is really easy and fast to make. HOMMUS 1 tin of chickpeas...
  16. I would freak out if anyone was using flour in my kitchen. It gets everywhere. There is no way I would stand in the same room as someone baking with regular flour much less participate. I felt worse before I felt better after going gluten free. It took at least a month before I felt any improvement and then I very gradually improved after that. And...
  17. I made the hummus myself but most store bought dips seem to be gluten free. I'm Australian so I suspect our brands are different to yours. Try healhfood stores for gluten free flat bread and felafal. Or maybe your local middle eastern grocery store.
  18. Thanks for posting this. I just made it and it's great. I'm eating it for lunch with gluten-free felafel, hummus and flat bread as I type this. I used vegetable stock instead of water and pretty much doubled all the ingredients except the quinoa. It worked out really well.
  19. These cook books are really good too. Open Original Shared Link Open Original Shared Link
  20. Sue Shepherd's cookbooks are really good. I use several of her lunch idea on a regular basis. Open Original Shared Link
  21. I use the ratio of 2 parts liquid (water or stock) to 1 part quinoa. Bring to the boil and simmer for 15 minutes stirring occasionally. When the liquid is absorbed and little tails unfurl from the grains then it is ready. Quinoa freezes really well so I like to cook a big batch and freeze it in individual serving size portions in ziplock bags.
  22. Hi, I don't know if any of you have seen this story. An Australian health show called Catalyst ran an interesting story about a researcher who is investigating using hook worms as a possible treatment for Coeliac disease. Open Original Shared Link
  23. The way I remember it is that anything ending in "...ose" (as in glucose or dextrose) is okay even if it is followed by the word wheat.
  24. But wheat glucose syrup is okay to eat. At least it is in Australia where I live. Wheat glucose syrup is so refined that there is no detectable trace of gluten left. It's like Dextrose (from wheat) and Caramel colour 150D (from wheat). They are the safe wheat exceptions.
  25. Pity parties are fun. I throw myself an elaborate pity party once in a while. It usually involves chocolate or cake. I always feel much better afterwards. If you are going to have a pity party then make sure you do it properly. Break out the streamers and balloons!
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