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AlysounRI

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Everything posted by AlysounRI

  1. AlysounRI
    IBS stands for "I'm basically stumped" ... It's a nothing diagnosis. If you present with symptoms of IBS you should get checked for celiac disease. If you are not diagnosed with celiac disease, then you have non-celiac gluten intolerance. Either way, I, too, believe that cutting out the gluten in your diet will take care of your IBS.
  2. AlysounRI
    Arrrrrrrrrrrrrrrrrrrrrrrrrrrghhhhhhhhhhhhhhhhhhhh!! This makes me want to scream. Please keep in mind that NO creature after it is fully weaned needs milk anymore. Cow dairy has these ginormous protein chains that are very very difficult to break down, esp. if you are lacking the enzymes (lactose) to break it all down. Goat and sheep dairy are much easier...
  3. AlysounRI
    Don't give up!! If you really want a good reading experience to show just how damaging wheat is (to all living creatures too, not just humans!!) read a book called Healthier Without Wheat by Stephen Wangen. There are other grains, seeds which can be made into grains, and you can bake and cook, you just can't do it on the fly anymore. You need to prepare...
  4. AlysounRI
    I am so happy that you made it also. I made another batch - and froze it. I hope it will keep in the freezer for a bit. ~Allison
  5. AlysounRI
    I've given up on coffee now. I always loved the taste but hate what it does to my stomach. It always made me very upset because of the acidity. Now that I am, for the most part, off milk, I am drinking indian spice tea with a little honey and a little almond milk. Coffee is rough on your stomach!! Cola is too. I could never do either. Perhaps,...
  6. AlysounRI
    Lucia: If you do start to try baking from scratch, not from a premade mix, you will want to have two kind of flours on hand because they are used in a lot. Potato starch (not potato flour) and Tapioca starch (used to make things a little lighter and fluffier) Aside from that, some books ask you to use millet flour, amaranth, teff, corn starch,...
  7. AlysounRI
    Then I know exactly from where to get it!! Open Original Shared Link Thank you for that!! ~Allison
  8. AlysounRI
    I've never heard of golden syrup. Is it like pancake syrup and can you find it in the grocery store. This might be a dumb question But I never liked pancakes either, so I am lost when it comes to syrupy things Thanks Mack, ~Allison
  9. AlysounRI
    Well that sounds like 4 weeks is not going to be enough then. It's best if you call the GI and tell him your situation and he can best advise you on how much and how much longer to go on. Regardless of the answer, as the other poster wrote, remember that you have support here. Whatever happens with your testing. ~Allison
  10. AlysounRI
    Hi All: I found this in the New York Times today. Make sure the oats are gluten free and I think we have a great recipe here. One question though. I hate maple syrup. What could I substitute for that. Could I sub. agave for the maple syrup? **White House Fruit and Oat Bars** Adapted from Bill Yosses, White House pastry chef Time: About 50 minutes...
  11. AlysounRI
    If you have been off it it for 5-6 months, then the antibodies are probably out of your system now. 3 weeks (and your appt. is coming up soon so it would be about a month, right?) wouldn't be enough time. Am I correct about your timeline here? It would be a minimum of 2 months with the equivalent of 3 pieces of bread a day every day. Hell, isn't it?...
  12. AlysounRI
    3 weeks isn't nearly enough time to be back on gluten if you have been off of it for 5-6 months You would need to be back on it for a minimum of 3 months to even make the tests worthwhile. I know what hell you are going through. We all do here.
  13. AlysounRI
    Bob's red mill has teff flour. Teff is yummy. ~Allison
  14. AlysounRI
    Hi: I've got a friend who is made sick by red meat. Cannot stomach it. Gives her intestinal problems and stomach problems. It also matters very much whether a spoon that was used to stir something with meat in it gets used for veggies. That little contact will make her sick. It does to her what gluten does to me!! I respect her intolerances...
  15. AlysounRI
    Okay Kanne: Here is your teff flour recipe: First of all you have to mix her flour recipe. Makes 3 cups of her flour: 1 cup millet flour, 1/2 cup sorghum, 1/2 cup corn starch, 1/2 cup sorghum flour, 1/2 cup potato starch, 1/2 cup tapioca starch Now to the recipe: Multi grain sandwich bread. (remember to add the ingredients in the order...
  16. AlysounRI
    Ah, then I will copy out a recipe for an amazingly gorgeous whole grain bread with teff flour. It's got sesame, flax and sunflower seeds in it as well. I made it once. And it's wonderful. Her flour mix is millet, sorghum, potato starch, corn starch and tapioca. Are you okay with those? I'll type it out when I get home and get to the book. It...
  17. AlysounRI
    Kanne, do you have a bread machine? I have a recipe for a gorgeous multigrain loaf using teff flour. But I also found some great things here: Open Original Shared Link and here, too: Open Original Shared Link I like Teff. It's small but it packs such a big nutty flavor!! ~Allison
  18. AlysounRI
  19. AlysounRI
    You can also use agar-agar as a vegetarian/vegan replacement for gelatin. It is extracted from seaweed and does the same thing. It's more expensive than gelatin though.
  20. AlysounRI
    I posted the same to the bread machine thread and I'll do the same here. it has been suggested to me by someone who is better at baking that I am, that it doesn't work all that well in the bread machine and that you are best off using Expandex in combination with a regular oven. But if you experiment, please let me know how it went. The only loaf I made...
  21. AlysounRI
    Ginsou, I have the same Zoji and I **love** it!! It's easy to program and you are going to use the Memory cycle almost exclusively unless you do cakes. This way you can set a certain number of minutes to preheat, knead, rise (rise 3 only) and bake. And off you go. You are going to love it. As for the Expandex, though, it has been suggested to me by someone...
  22. AlysounRI
    90 percent, aside from most of the breads (dosas which are made of white rice and lentils soaked and then made into flour are perfectly safe), of Indian food is inherently gluten free. Just be aware that most everything starts with onions, so if you've got a problem with the alium family (I've got friends who just cannot do onions and garlic), then eating...
  23. AlysounRI
    In reply to A&Z, I am adding this thread to share and swap Indian cooking recpies. I will add a recipe for lamb/chicken pasanda when I get home this evening. It's very good for hot weather as it has a kind of pesto made out of spinach, cilantro and mint leaves. Anyone who has any Indian recipes to share, please add them here. ~Allison
  24. AlysounRI
    I don't buy them in bulk. I usually get packages of them, either Bob's Red Mill or Arowhead Mills and keep them all in the freezer. I usually find everything at my local health food store but I can find them also at several grocery stores nearby. However my local health food store carries them all. A&Z, I will start an Indian food thread for you....
  25. AlysounRI
    Indian is actually easy to do at home. IMHO, it's the best cuisine in the world and the world is never a better place than after an Indian meal. You need a few things on hand for cooking it, however. You need a big heavy sauce pan that can handle a lot of heat as you are often adding water and leaving it to cook down for about 45 mins. You need a separate...
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