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sa1937

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Everything posted by sa1937

  1. sa1937
    Thanks for the additional info, Megan! I'll have to see if I can browse the book on Amazon to get a better feel for it. I don't need yet another baggie full of flour either. The whole top shelf in my fridge is full of flours (well, except for Black Box Chardonnay... ) and that doesn't even begin to touch the quantity of flours/starches in my pantry. ...
  2. sa1937
    Personally I've given my email addy to a couple of forum members. You can get a feel from the posts they've made. Life is full of taking chances...heck, as celiacs every time we put something in our mouths, we take chances. If I found someone who lived closed to me with shared interests, I'd go for it...that does not mean that I indiscriminately give out...
  3. sa1937
    I went gluten free the day of my EGD/biopsy. My celiac panel was positive and it turned out the biopsies were also. So if all testing has been done, just go for it! I was miserable after my EGD...to get a better look at my stomach/small intestine, my GI dr. pumped air into it. While they try to also get as much out afterwards as possible, I was hugely...
  4. sa1937
    I've had that book on my Amazon wish list for some time. My biggest challenge is baking, especially yeast breads. I've been cooking for so many years that I really just don't need another "Joy of Cooking" type cookbook. In "Gluten Free Baking Classics", does she use individual flours or have her own mixes? I have a complete aversion to making up a bunch...
  5. sa1937
    I'm sorry to hear you woke up so early with pain. You might want to be really careful with eating anything processed between now and the concert and hope that you'll feel a difference by then. I know it just takes so long sometimes to figure out what bothers us. I never had a problem with milk products before either although prior to my EGD, I have...
  6. sa1937
    You might want to hang on to some of those cheesy gluten free foods and reintroduce them again later (unless you have absolutely no room for them in the freezer). Since the villi get damaged with celiac, it makes sense that lactose intolerance is common right away after diagnosis. After six months gluten free, I hope to test cheese again sometime this week...
  7. sa1937
    I have a box of regular Kix in my pantry and looking at the ingredients list, I find nothing in it that would make it off limits for me. Everything is corn, corn and more corn. Maybe General Mills will not label it gluten free if there's any possible chance of cross contamination and perhaps they don't test it at all. ??? I know they are one of the companies...
  8. sa1937
    You're off to a good start then! Have you eliminated dairy? My dr. suggested it after my positive EGD/biopsy since the villi get damaged by celiac. I do use Lactaid milk but never felt Lactaid tablets were effective. Also some people have problems with soy. I don't think I do but I don't go out of my way to buy products that contain it (it's in so many...
  9. sa1937
    Yeah, I know...sometimes I have an aversion to cooking, too. It gets old! But that's where a stash of things in the freezer makes it a lot easier. Or today for me...last night's dinner was also tonight's dinner. It was harder to give up cheese than wheat, rye, barley and oats. I never realized how much I would miss cheese. One of these days I...
  10. sa1937
    I've thought of doing that with every bread I make but haven't tried it yet unless a recipe specifically calls for it. BTW, her buckwheat bread is really tasty. Yum!
  11. sa1937
    Ummm....yes, that's picky!!! I guess I don't know what to suggest except that you will really have to just continue cooking easy, simple meals for yourself with spaghetti and an occasional steak thrown in for good measure. It must be difficult! And if you need something really quick maybe rice cakes with peanut butter, a baked potato topped with chili...
  12. sa1937
    I think most cookbooks call for using the flat paddle as gluten free "doughs" are really more like batters than doughs. Contrast that to wheat flour with lots of elasticity, which uses the dough hook. We try to achieve that with xanthan gum and possibly other ingredients, too. Hmmm...yes it should have been taller. And what's wrong? Good question...
  13. sa1937
    Baking gluten free yeast bread is my biggest challenge. It seems they usually only rise to the top of the pan but I never get what I'd call "oven spring". So I'm still trying to find that deep dark secret myself. I use the flat paddle attachment on my KitchenAid mixer. I think there are probably several of us trying to figure out the magic of...
  14. sa1937
    Welcome to the forum, Loey! You've come to the right place to get answers to some of your questions. Personally I feel it takes time to heal and I know I expected to feel good right away. Wishful thinking on my part. I still don't know if I can tolerate dairy...am going to test it again soon as I've been gluten free for six months now. I bought but still...
  15. sa1937
    I understand being a small eater. I used to almost dread eating knowing I'd probably have problems afterwards. But as time went on (I've feel really good right now) my appetite has increased and I am eating much better. But this is after being gluten free for six months. So there is light at the end of the tunnel! Just giving up dairy (in addition...
  16. sa1937
    I'm absolutely sure you'll need to add xanthan gum or the recipe won't turn out! Gluten free flours lack the elasticity and properties of wheat flour. The amounts of xanthan gum vary depending on the recipe you're making. Cookies would take less than bread or cake, for example. Not adding it would pretty much guarantee failure. Gluten-free baking...
  17. sa1937
    It's actually in a dark brown rectangular can and you can find it in the baking section of most every grocery store. I picked up mine at Wal-Mart.
  18. sa1937

    ARCHIVED Flour

    sa1937 replied to Rowena's topic in Gluten-Free Recipes & Cooking Tips

    I would describe a "good" flour as one you like that works well in the recipes you use. I think some of these flours are an "acquired" taste as they are so much different than the wheat flour we've all used in the past. And there's definitely a learning curve to baking gluten free, especially breads.
  19. sa1937
    While it's not just a "flour", I really like Pamela's Baking & Pancake Mix. There are a lot of recipes on the website...muffins, pancakes, cakes, cookies, quick breads, etc. Open Original Shared Link Sorry I can't help you with an all-purpose flour since I really do have quite a stash of individual flours and they do take up a lot of room. ...
  20. sa1937
    Anything and everything! I've even made pork and sauerkraut in my crockpot and frozen it in single servings. Yes, it did work as leary as I was when I first tried it. That is definitely not something I want to eat every day for a week! I'm about ready to make chili again and will probably use my 4 qt. crockpot. I also need to make spaghetti sauce...
  21. sa1937
    I live alone so also cook for one...I couldn't get along without my crockpots (several different sizes). A lot of foods I fix are naturally gluten free and have been for my over 50-years of cooking. There's nothing like having a stash of single servings in the freezer when I either get home late or simply don't feel like cooking. I've tried only a very...
  22. sa1937
    Personally I use Soft Soap, both in the shower and at my sinks. It's fine for me but then I don't have DH or sensitive skin. As far as I know, it's gluten free. At least I don't see any offending ingredients...it's really difficult to understand ingredients in body washes and cosmetics or skin care products. I also use Suave shampoo and conditioner...
  23. sa1937
    I just bought Hershey's Cocoa (natural, unsweetened) and the Ingredients: COCOA! Surprise, huh? I'm not used to reading one-ingredient labels.
  24. sa1937

    ARCHIVED Flour

    sa1937 replied to Rowena's topic in Gluten-Free Recipes & Cooking Tips

    If you haven't bought any flours yet, I can vouch for Flourless Peanut Butter Cookies. A recipe was posted some time ago or there are several variations on cooks.com. They are so yummy!!! I also like Pamela's Baking & Pancake Mix. I haven't tried cookies yet but there are a bunch of recipes on their website. Open Original Shared Link I especially...
  25. sa1937
    Very interesting! I've read the entire "Uprisings" thread and some time ago I bought psyllium husks from Barry Farms, as well as guar gum, ivory teff and sweet potato flours. I wonder how adding psyllium would work with quick breads...I'll find out soon. I added a heaping tsp. of psyllium to a loaf of banana bread (recipe using Pamela's Baking &...
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