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AlysounRI

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Everything posted by AlysounRI

  1. AlysounRI
    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...
  2. AlysounRI
    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. AlysounRI
    Indian garlic naan bread. I can make it gluten free but it's just not the same you know ...
  4. AlysounRI
    You can't kneed gluten-free dough. It always has the consistency of thick cake batter. And it only takes 1 rise before you bake it.
  5. AlysounRI
    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???
  6. AlysounRI
    I = I'm B = Basically S = Stumped It's a lazy lump diagnosis for doctors who are not willing to get to the bottom what the symptoms are really indicating.
  7. AlysounRI
    Janet, can you get these is stores or do you have to mail order them? Thanks! ~Allison
  8. AlysounRI
    Update tsfairy: Oh, god, I found them!! Open Original Shared Link 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...
  9. AlysounRI
    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...
  10. AlysounRI
    Thanks for the feedback. I'll order a few packages through Amazon and keep a package at work and the rest in the freezer.
  11. AlysounRI
    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...
  12. AlysounRI
    Julie: It's not the crackers that settle your stomach - it's the **salt**. It's good for nausea, as well as general stomach malaise like D. Even if she could have a piece of sliced gluten-free bread with butter and lots of salt that would probably do the trick.
  13. AlysounRI
    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...
  14. AlysounRI
    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...
  15. AlysounRI
    Hi All: How does one read a label in the UK. I do eat out in the UK (mostly Indian and Turkish) but I also stay with friend and cook for them. What are the labelling laws regarding wheat in the UK? Do they have to declare it? Thanks for your answers!
  16. AlysounRI
    I would assume it's cider vinegar That tends to be what is used as a leavener in gluten-free bread recipes
  17. AlysounRI

    ARCHIVED Dim Sum

    AlysounRI replied to knomad's topic in Gluten-Free Restaurants

    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
  18. AlysounRI
    What a joy that must have been for you I am soooo happy that you had that wonderful experience!!
  19. AlysounRI
    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...
  20. AlysounRI
    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
  21. AlysounRI
    gluten-free bread dough will never form a ball - it's always the consistency of thick cake batter Did you bread rise in machine?
  22. AlysounRI
    Ugh, caffeine, yeah ... 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...
  23. AlysounRI
    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...
  24. AlysounRI
    I know what you mean by bittersweet but no sadness withe this show. Hopefully she will show case some gluten-free stuff and make more people aware of it!!
  25. AlysounRI
    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....
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