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BethM55

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Everything posted by BethM55

  1. BethM55
    Does anyone have a fool proof recipe for gluten free matzoh you would be willing to share? I've tried a couple in past years and have not liked the results. I'm the only gluten free person who will attend our seder, so I might just bring Crunchmaster crackers with me. We don't keep kosher for Pesach the whole week, so it's just for the seder...
  2. BethM55
    I use "Better than Bouillion" brand. The low sodium chicken version is gluten free (last time I checked, anyway). You might check their ingredients, see if that or their vegetable bouillion might work for you.
  3. BethM55
    I appreciate the replies. I don't know if the salt is CC'd, ("made on shared equipment with wheat") or it's something else, or not food related at all. Because I generally have a lag time for reaction of roughly 18 to 24 hours, it's hard to connect the dots. However, this too shall pass, and I am being very gentle with my digestive system this week.
  4. BethM55
    Your reply made me smile. I love that you collect regional salts! Do they each have specific uses?
  5. BethM55
    I also have Real Salt at home, and Celtic Sea Salt. The Real Salt is lovely stuff! I carry some with me when I travel, as processed table salt just tastes awful to me now, sharp and bitter. I guess I'm becoming a salt snob!
  6. BethM55
    Last Friday I bought a grinder bottle of Pink Himalayan Sea Salt from Trader Joe's, and used it several times during the weekend. Last night I noticed that it is made in a facility that also processes wheat. Heck. You'd think salt would be safe, right? Today my digestive system is a little off, with some nausea and tummy rumbles. I'm also achy and...
  7. BethM55
    Interesting timing, as we had dinner tonight at the Red Robin in San Bruno, CA. (SF Bay area) I was delighted to learn they could put my hamburger on an Udi's burger bun! This was the first time in nearly 3 years that I've had a burger on a bun. Such a treat, and a good chance to try the Udi's burger buns. (I think I may go back to the lettuce wrap on...
  8. BethM55
    I have the "Find me Gluten Free" app on my Droid. It's been useful to find restaurants that have gluten free menus or offerings near my location, wherever I am. It's more useful in some areas than others, and not all restaurants are on their database. The app will tell you the location and with some of the restaurants you can look at a menu online. I...
  9. BethM55
    At Safeway today, while picking up Nature Valley granola bars for my spouse, I noticed that Nature Valley has granola bars that say GLUTEN FREE right on the box! The ingredients look good, there is no mention of shared facilities with gluten ingredients, and they are "A proud supporter of the Celiac Disease Foundation". Is this too good to be true? ...
  10. BethM55
    Wow. Thank you for posting this topic. I, too, get joint and muscle pain (and fibromyalgia flares) from eating gluten, but never connected the low back pain into the mix. I have degenerating discs in my lumbar and cervical spine. Of course getting glutened would make that pain worse. Duh! (gentle head smack!) I will pay attention now to that connection...
  11. BethM55
    Your experience just made me realize I need to replace all my scratched plastic cutting boards that probably harbor gluten bits no matter how much they get scrubbed. I got glutened in my own home when we had our holiday dinner. I didn't eat any of the gluten containing food, but got sick anyway. (we don't have a fully gluten free home, which usually is...
  12. BethM55
    Thank you all for your suggestions. I'll have to experiment and see what happens. Coconut milk might be the best choice, with lemon juice added for the acidity. Adventures in baking!
  13. BethM55
    Thanks! Yes, it's very easy grinding grains into flour in a Vitamix. Just have to remember that the grains need to be frozen first because so much heat is generated by the grinding. People rarely understand when I tell them I grind my own rice flour. They don't understand why I don't just buy it. This way I can control exactly what is in the flour...
  14. BethM55
    I hope this is on-topic, because I know that many celiacs are also dairy intolerant. I will be baking a banana cake for a friend soon. I've adapted it to gluten free nicely for myself, but it calls for buttermilk and my friend can't have dairy. What can I substitute for buttermilk? I've tried using rice milk in the past instead of cow's milk. Rice milk...
  15. BethM55
    Thank you. I'll be sure to grind the rice a bit longer than usual. That should do it. I hope the sugar cookies come out nicely. I miss them, this time of year!
  16. BethM55

    ARCHIVED Fibromyalgia

    BethM55 replied to JBaby's topic in Related Issues & Disorders

    I, too, have fibro, and had great hopes for a complete 'cure' when I went gluten free several years ago. Eliminating gluten helped bring the fibro to more manageable levels, but it's not gone. I wish it was. So much I wish it was!! I have thought about eliminating other foods, but haven't gotten the courage, or maybe haven't been desperate enough...
  17. BethM55
    I'm looking at a recipe for gluten free sugar cookies, which calls for superfine brown rice flour. How is that different from plain old brown rice flour? I grind my own, from short grain brown rice, in my Vitamix. If I double grind it, will it be superfine? Thank you!!
  18. BethM55

    ARCHIVED Shari's

    BethM55 replied to Juliebove's topic in Gluten-Free Restaurants

    Thank you for the information, this is very good news! I've eaten at our local Shari's a few times, and not had any problems. Nice to know they are taking gluten free seriously enough to bring out a menu.
  19. BethM55
    After eating Bush's Grillin' Beans, Steakhouse style, I thought to check the can. It did NOT say gluten free, as their products usually do. I hoped for the best, checked the website, and sent an email. Below is their response. I reacted to something this weekend, but it may have been my fibro reacting to the Arctic storm that roared through our area...
  20. BethM55
    I have fibromyalgia and am self-diagnosed gluten intolerant. This conversation thread could easily transfer to a fibro message board, because most doctors don't understand or recognise fibro, either. There is something terribly wrong with our western medical system, when diagnosis is made to be so difficult, invasive and time consuming and expensive...
  21. BethM55
    This is a very interesting topic! I am self diagnosed gluten intolerant. I have gotten more sensitive since I've been gluten free (3 years, I think). However, my reactions usually don't show up for 12 to 24 hours, which makes it very hard to figure out what I am reacting to. I count my blessings that I am not super sensitive, as the stories from some...
  22. BethM55
    For pasta, I like Mrs. Leeper's corn pasta (assuming you tolerate corn, or course). The best way I've found to cook gluten free pasta is to boil it for 5 minutes, pour it into a collander to drain, and run cold water over it to stop the cooking. Reheat briefly and on low power in a microwave, covered with a damp paper towel. Over-cooked gluten free pasta...
  23. BethM55
    I agree completely on bringing my own food when I fly! It's only an hour and a half flight, so no meals needed, but I always bring snacks with me, just in case we are delayed. The only edibles I might buy at the airport is tea, bottled beverages, Yoplait yogurt, and maybe packaged chips, if they have the proper brands, although $2.75 for a small bag of...
  24. BethM55
    Wow. That sounds like a lot of work and preparation, but also like you have things down to a routine and an art form! We're flying, so I can't bring that much stuff with me. I do plan to shop at a nearby Whole Foods market for supplies when we get to L.A., although I suspect they'll be closed when we arrive Thursday evening. (Our turkey day will be on...
  25. BethM55
    I suppose you could always buy paper towels made from recycled materials. Paper towels can be composted, too, so they avoid the landfill. I like to use waxed paper on countertops too, even at home, as it keeps my ingredients and utensils clean, and makes clean up easy, too.
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