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VickiLynn

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About VickiLynn

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    http://www.vickisglutenfreeforlife.com

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  • Gender
    Female
  • Location
    Pennsylvania

  1. Here is a chewy granola bar recipe you may like. These are homemade but easy and really good:

    1 cup brown sugar(lightly packed)

    2/3 cup peanut butter

    1/2 cup light corn syrup

    1/2 cup butter or margarine, melted

    2 teaspoons vanilla

    3 cups oatmeal

    1/2 cup coconut (optional)

    1/2 cup sunflower seeds

    1/2 cup raisins

    2 tablespoons sesame seeds

    1 cup chocolate chips(optional)

    Add any dried fruit you like or chopped nuts

    Heat oven to 350 degrees. Grease a 9x13 pan. In large bowl combine sugar, peanut butter, corn syrup, margarine & vanilla, mixing well. Add all remaining ingredients. Press evenly in pan. Bake for 15 to 20 minutes or until light golden brown. Allow to cool for 1 hour.

    I bake these,let them cool, then cut into bars and wrap individually. They keep well & taste great. Hope this helps!


  2. My quick supper tonight was diced onions, carrot & celery sauteed in olive oil. I added ground turkey & cooked thoroughly. Next added broth (chicken or vegetable). Swanson is gluten-free, along with a can of tomatoes (in any form you like). While that is simmering I boiled some potatoes for mashed potatoes. When potatoes were done I thickened the turkey mixture with gluten-free cornstarch. Serve the turkey gravy with veggies over the potatoes. This took around 30 mins and is really good. Get Bette Hagman's cookbooks, she has many recipes that are egg free, yeast free, dairy free, or any combination.


  3. The only time I've ever had tinnitus was when my doctor overprescribed a prescription medication. The ringing was unbearable and only stopped after eliminating the meds after several days. It doesn't seem likely that foods would cause the unusual reaction but throughout my 15 years of being gluten free I have had many weird and unusual symptoms that my doctor tells me he has never seen in other patients. Best to have this checked by a professional.


  4. If you know you feel better on a gluten free diet, with or without an official diagnosis and your doctor doesn't acknowledge that fact, then you need a new doctor. This disease is finally getting "out there" and more and more people are realizing that they truly are what they eat, which means that some people may not choose to get a diagnosis or cannot afford to. The bottom line is to eliminate what is causing the problem. My father's doctor did not believe him when he told her he felt he had Celiac and she felt no need to test him. I had been diagnosed 10 years prior to that. I helped him learn to eat to get well and it changed the last 5 years of his life.


  5. It absolutely does get better! Do not give up or give in. After your body is completely healed and you are feeling like a different person you won't want to go back to all the foods that made you sick. I've been gluten free for 15 years. It took 6 years to figure it out. My diagnosis was what saved me from malnutrition. My brother was just diagnosed after only 4 weeks of symptoms. It is so much easier living gluten free in today's world, although not easy for the beginner. Try to keep a positive attitude and you will see that as each day goes by you get healthier and feel so much better. Hang in there!


  6. I remember missing it so bad I could hardly stand it. But...don't give in. This will take time. After 15 years I don't miss it at all. For me, most gluten-free bread mixes are good and I like anything made by Kinnikinnick. In a pinch I make muffins. See my recipe at vicksglutenfreeforlife. These are easy and quick and taste really good. Good luck and hang in there. After a few weeks you will feel like a different person.


  7. I went to your website Vicki. I had a question. What kind of "Gluten free flour"? I know there are lots of different types. I used to like to bake but now some of the ingredients are so odd. My husband always made dinner rolls & pizza crust. He is psyched to make the best gluten free ones as soon as our confusion,at least partially, clears.

    Thanks for checking out my blog. I'm really hoping it will help people dealing with Celiac Disease and being gluten free. The flour that I have come to prefer is Bob's Red Mill All Purpose Baking Flour, Gluten Free of course. You can buy it in several different size bags or by the case from their website. I can also find it in several larger grocery stores. There are many gluten-free flours on the market but I found this a few years ago and really like it. I use the muffin recipe (plain) I put in my blog as a substitute for dinner rolls, because they are so easy. There are several really good pizza crust recipes in Bette Hagman's cookbooks, The Gluten Free Gourmet. I've tried them all! All you need is practice, I know you'll get really good at this gluten-free thing.


  8. Hi everyone! New girl here!

    I've just begun my foray into gluten-free baking. I wanted to make muffins and was going to buy the Pamela's Pancake & Baking Mix but it was so pricey I thought I'd see if using the Trader Joe's gluten-free pancake & waffle mix would work as a flour substitute. I worked from a standard blueberry muffin recipe and when it called for flour I used the TJ's mix. Everything seemed fine, the muffins were puffing up nicely, and then I started messing things up. I added the crumb topping (br sugar, butter, "flour") midway through baking, which meant the oven door was left open for a cpl minutes while I did that. The next time I checked on the muffins they were flat with big craters in the tops from the crumb topping. I took them out of the oven when a toothpick came out clean, but after cooling they were densely gummy inside. I even put them back in the oven thinking maybe just maybe they were underbaked, but alas, they were still gummy inside.

    So, my question is...what caused the gummy flatness? Was it leaving the oven open too long midway through baking? Or did the crumb topping flatten them out and squish all the ingredients down, leaving them densely gummy? Or something else entirely???

    I want to make another batch, but want to figure out what went so horribly wrong so I can correct it.

    Thank you so much for the help!

    I have been gluten free for 15 years and have so many stories like that. There could be many reasons. Gluten free flours are so drastically different from what you are used to and I find the mixes to be expensive and not always so good. Check out my blog (link in profile). I posted a really good muffin recipe that comes from my favorite cookbook The Gluten Free Gourmet, Revised Edition, by Bette Hagman. This is a must for the newly diagnosed. It really is a good book. I put some pictures on the blog showing what each step looks like. These muffins are really versatile. You can add just about anything you like to them. My favorite is chocolate chips and walnuts. They hold up really well but don't keep long so just make 1 batch at a time. If you're like me you will eat the whole batch in a day. I know these will work for you! Please try them & good luck!


  9. has your husband tried the gluten free pasta?

    My husband likes Tinkyada pasta even better than our old brands, and it is so nice to be able to cook the same thing for the whole family!

    I haven't found a recipe yet where I have not been able to successfully substitute gluten-free pasta for wheat pasta.

    I have even successfully made my own homemade raviolis, substituting Namaste's flour blend for the wheat flour. I did find it took one more egg than the original recipe called for, but the final results were awesome!

    My husband comes from a family of wonderful italian cooks so he is used to homemade sause and every kind of pasta you can think of. He does not like gluten-free pasta. My children, both grown, love it. They are used to my gluten-free cooking and love all things gluten free. My favorite brand is bionaturae. http://www.vickisglutenfreeforlife.com


  10. My allergist called with the official results of the negative tests, saying that I am okay to eat gluten. I told her that I'd been gluten-free for 7 days and my symptoms got worse. Instead of seeing a connection there, she stated that it definitely isn't gluten-related then; that it's probably crohns or colitis. (HUH?!)

    WHY WON'T THEY LISTEN??????????????? I would love to see a naturopath, but OF COURSE my insurance won't touch it....ugh....It's up to me I guess. My doctors can give me all the pills in the world to treat my symptoms, but I want to find out the cause of these issues. And if my gastro even MENTIONS Prednisone again I am going to scream. As if he MIGHT be able to convince me after I've made it abundantly clear that it's simply NOT an option.....

    Just needed to vent.

    Thanks. lol

    My diagnosis was 100% positive for Celiac Disease with a blood test 15 years ago. At the time I had lost so much weight I looked emaciated. My hair was falling out and I had many other symptoms. I felt a "little" better after 2 weeks on a gluten-free diet, as much as I could figure out about it 15 years ago. It took 6 months before I felt like I might be able to be a healthy person again. You have to remember that if gluten is truly toxic to your system then your entire system is out of whack. It needs time to heal. Patience is so hard but necessary. One thing that really helps me is mega doses of Calcium. I would swear by it. Also, doctors just don't know enough about this disease. Sad fact, but true. I started blogging about my experience hoping to help others. You can check it out at http://www.vickisglutenfreeforlife.com


  11. I was watching Everyday Italian this week and caught Giada making a pasta dish for her daughter's birthday. I duplicated it using gluten free pasta. She started with sauteing onions in olive oil in a heavy skillet. Add fresh chopped carrots (small pieces) and cook until tender. About halfway thru cooking the carrots add some chicken broth. Next add frozen peas & cook slightly. Add 4 oz. of room temperature cream cheese and 4 oz. of mascarpone cheese (I did not have mascarpone so I used creamy ricotta cheese, it worked well.) Lastly, add in cooked pasta. I made this by adding gluten-free pasta to half and regular bow-tie pasta as she used to the other half, for my husband. He loved it & so did I!

    A really good substitute for mascarpone cheese is to blend 8 oz. of cream cheese, 1/4 c. heavy cream and 2 tablespoons of butter together. If you can't substitute the heavy cream and butter I would just use all cream cheese substitute. Hope this works for you!


  12. I was diagnosed last year with a gluten allergy (as well as some other food allergies that should eventually go away). My Son was diagnosed with a dairy allergy. Both of us have an overgrowth of Candida (yeast overgrowth) in our bodies and our doctor/nutritionist is having us follow a sugar and yeast free diet. We also currently take olive leaf extract to help fight the Candida and are supposed to start caprillic acid shortly.

    I have my Son follow the diet pretty strictly because his behavior becomes terrible when on sugar due to the overgrowth of yeast in his body. This was due to being on antibiotics too much from undiagnosed food allergies. I am having a hard time staying on a sugar free diet. The yeast isn't as hard since I am gluten free and won't go back. My only weakness seems to be coke. The worst form of sugar I know. I don't buy them at home, but will get one at work during the day.

    I'm looking for anyone out there trying to follow the diet that we can support one another and share helpful hints.

    Thanks!


  13. I was watching Everyday Italian this week and caught Giada making a pasta dish for her daughter's birthday. I duplicated it using gluten free pasta. She started with sauteing onions in olive oil in a heavy skillet. Add fresh chopped carrots (small pieces) and cook until tender. About halfway thru cooking the carrots add some chicken broth. Next add frozen peas & cook slightly. Add 4 oz. of room temperature cream cheese and 4 oz. of mascarpone cheese (I did not have mascarpone so I used creamy ricotta cheese, it worked well.) Lastly, add in cooked pasta. I made this by adding gluten-free pasta to half and regular bow-tie pasta as she used to the other half, for my husband. He loved it & so did I!