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AlysounRI last won the day on July 4 2010

AlysounRI had the most liked content!


About AlysounRI

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    Star Contributor

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  • Gender
  • Interests
    Cooking, and baking, esp. Indian and other Asian cuisines,
    Sewing and crafting.
  • Location
    Rhode Island

  1. Skylark:

    Your post has me confused.

    I was led to believe that maltose was barley sugar.

    You see maltose as a sugar in a lot of Asian sweets in Asian markets.

    Do food labelling laws have to declare wheat if it's derived from wheat in the US?

    Which, of course, doesn't help if it's made of barley.

    If maltose is an ingredient alone and it does list wheat is it safe?

    Does the fact that it's paired with corn make it corn.

  2. but as far as health- we are being fed a crapload of crap :( i had a SEVERE reaction to High Maltose Corn Syrup that i wouldnt wish on most people... i was researching it, and basically they said that it's "relatively new to human consumption" so that "they" really dont know what it does to people... great...

    High Maltose corn syrup.

    Now that is a new one on me!!

    Maltose is a sugar derived from barley so it's a no-no.

    Maltose is also used as a sugar in many Asian sweets.

  3. And even precsribe medications for it. To alleviate some of the symptoms without attempting to find the cause

    I got the "I'm Basically Stumpted" from this board :)

    A lot of docs even try to prescribe anti-depressants for it - I suppose they figure it's related to anxiety.

    But to prescribe anti-depressants for your stomach/intestinal tract just seems wrong somehow, you know???

  4. Update tsfairy:

    Oh, god, I found them!! :D:D:D


    A company called Consenza makes them.

    I looks like they are made from rice flour (rijstzetmeel) and corn meal (maiszetmeel) and come in a package of 4 pieces for 5 Euros. Have your hubby's parents try finding them in a big supermaket like Albert Hejn - and have them ask (or print out the page) and show it to them there.

    Good luck to you!

    If you like them let me know how they taste!!



  5. Ah .... stroopwafel I remember them well :(

    I used to love them too - even though they were very, very sweet (I am more of an extra salty drop girl myself ...)

    Of course drop is now out too. So sad .... :(

    I don't think they make them in the Netherlands.

    I did a search for them and came up empty.

    May I suggest that you put in a call to a Dutch food importer, such as this one:


    1dutchmall.com / Holland American

    10343 E. Artesia Blvd.

    Bellflower, CA 90706



    Hours: Monday -Friday (10am-5pm)

    Saturday (10am-6pm)

    Sunday (11am - 4pm)

    If they do make them they can tell you the brand and then your husband's parents can search them. By the way, "gluten free" in Dutch translates to "glutenvrij".

    One of my coworkers brought in stroopwafel - and kruidkook (spice cake) last month - there they were on the breakroom table and it broke my heart not to be able to have some of both.

    Sorry I was not able to help you out more. But I'd put in a call to the folks above and see what they say.



  6. Hi All:

    My workplace does a coffee klatsch every Friday.

    I usually keep bagels at work so if I feel like participating, I won't be left out.

    So far, I have tried kinnickinnick (did I spell that right?) and they are too dense and heavy. I also tried the Enjoy Life ones and I hated them too (like cardboard).

    I would like to try Udi's bagels as they are the closest bread that you can buy (from all the reviews here) that is a really good real bread substitute.

    Has anyone tried them? Are they good?

    Are they too dense or do they crush down a bit like real wheat bagels?

    I would love to hear people's opinions :)


  7. I'm not so sure about Tesco but Sainsbury's are very good about labelling their own products for both ingredients and potential cross-contamination. I noticed in the US that store brands seem to be considered inferior but UK supermarket own brand products are pretty good quality.

    Thank you India.

    Most ingredients I cook with are inherently gluten-free and that is the way that I cook when I am with friends in the UK.

    But for other stuff I am curious and concerned.

    Tescos and Sainsburys seem to be comporable in most things, so I will check out what is nearer to me.

    Your labelling practices seem to be years ahead of us.

    Thank you for your reply,


  8. Thank you David.

    I stay with friends who don't like to cook and so I am more than happy to cook for them.

    I usually take care of the grocery shopping when I do because, well, it's always the best thing to be a good and generous house guest.

    When I am next at a Tescos or a Sainsburys I will look out for the packaging labels.

    What a great thing to mention barley, rye, oats, spelt and triticale as well.

    Much more progressive than we are here in the US.

    Your reply is most appreciated,


  9. please just be really careful & triple check everything- because it's my understanding that most of those dumplings have wheat in the dough.

    And even if they are made with rice wrappers they are probably fried in the same oil as the wheat based dumplings.

    I got glutened at a Thai place ordering crispy rice rolls and then having severe stomach problems that night, sadly :(

  10. I guess I just expected the gluten-free bread dough to form a well-kneaded ball like regular bread does. Shows you how much I know about gluten-free bread making and baking, ha ha! :) I knew it didn't have to rise, because of the gluten-free setting on the machine, but I just expected the bread to be smooth and uniform.

    Gluten makes the best binding agent for baked goods - holds everything together.

    Without it, well, you just get cake batter ...

    Just remember cooking is throwing stuff into a pot and a pan and tasting it.

    Baking is a true science!!

    When you come to grips with it, then and only then make pizza dough.

    You have to **prebake** the crust to get it solid and then you can actually add the toppings and put it back in the oven.

    Just keep slogging along, and stock up on tapioca starch and potato starch cause it ends up in everything you bake gluten free, it seems.

    Good luck :)


  11. And by the way, me and my coffee pot can confirm that not all celiacs are caffeine intolerant. ;)

    I think my problem is less the caffeine than the acidity of coffee :)

    It's just that I am sounused to caffeine now that a cup of coffee has me messed for the rest of the day.

    I could never drink colas either - no acidity in those, they just messed up my stomach as well.

    Oh well :)

  12. Ugh, caffeine, yeah ... :blink:

    Deadly stuff if you are not used to having it anymore.

    I mistakenly had some coffee with caffeine a few months ago and I experienced what you did: palpitations, the shakes, it was **awful**!!!

    I did drink as much water as I could in order to flush a lot of it out. The next day seemed to be okay.

    I don't know if it is able to be flushed out like other things. I would love to hear from some scientific people here. But yeah, I know what you are going through!! It was a very alarming sensation, was it not??

    As an interesting aside story, I once had a friend whose cousin was a chemist. In one of the labs he worked at, on his first day, the head of the lab took him around and showed him one bottle with some white powder in it. He cautioned the new guy never to touch the stuff in the jar without two sets of gloves and a face mask - what was it?

    Pure caffeine!! Particles small enough to inhale in the air and absorbent through the skin. And possibly very deadly!!

  13. That all depends on how your body handles anesthetic :)

    When I was down for my endo, I asked the doc. not to shoot me up with so much of the opiates (fentenel, I think)

    cause they really knock me out. There is also a valium as a muscle relaxant and possibly some benedryl in there as an anti-nausea agent. It was like elephant tranquilizer for me - and I really was not able to function until the enxt day after I had taken a LONG nap.

    You may be different. One thing I would caution you not to do is to drive anywhere that day. It's a safe bet that your reactions won't be as quick as they normally are. But if you are a passenger and you feel okay, I don't see the harm :)

    But it all depends on how the drugs will affect you ...

  14. Hello All:

    I rarely follow cooking shows ... they make me too uncomfortable too squirmy ...

    But the latest Food Newtwork star is named Aarti Sequeria and she makes food with an Indian flair and I was SOOOOOOO happy she won because she is very talented and Indian food is my

    all time favorite cuisine to cook at home.

    I found this on her blog today. Her first episode of her cooking show was on today.

    Turns out she's not celiac but gluten gives her tremendous problems so now her cooking is even closer to my heart.

    One of her recipes is for quinoa porridge:


    And her blog recipe is also very entertaining and I thought some of you might enjoy it very much.

    I liked her first show - she made pistachio kulfi pops ... and made it very easy to follow.

    She also made a kale salad with mangoes, gorgeous!!

    And not so interesting to me were her sloppy bombay joes (turkey with a kind of tikka masala sauce) on buns.

    Anyhow I wanted to share. I hope to follow this show for some time to come and see what else she comes up with.

    Namaste, everyone!