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About MartialArtist

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  1. MartialArtist

    Asian Market Rice Flours

    Unfortunately for me, both are covered in red lettering. Frankly, I had to pay fairly close attention to identify one from the other since I don't read any type of character writing. But one's logo is a flying horse and the other is an adorned elephant I think.
  2. I have found that my nearest Asian market carries 2 brands of rice flour -- Flying Horse and Erawan -- and I am seeking any personal experience testimonials people can offer comparing the two. Specifically, do you believe one makes a moister final baked good or one that lasts longer before going stale? Have you had a gluten reaction from either one (shouldn't be a problem for either based on ingredients, but never know...)? Looking at the package info, they both contain "rice flour, water" as the ingredients. The nutrition panel for Flying Horse indicates 2g of dietary fiber while Erawan claims 0g, and FH has 200 calories per serving while Erawan has 110 (same serving size). I have done some baking with each, and in the few cases where I have used each on the same recipe, I don't think I have noticed a taste or texture difference, but I'd like more than just my own opinion! Any input? BTW -- I am NOT talking about the sweet rice flour or glutinous rice flour products. I have selected the Mochiko brand as my brand of choice for that and am happy with the price and outcomes I have had with it so I don't intend to keep messing with various brands for that ingredient, I don't think. (Feel free to convince me otherwise if I'm wrong, though!)
  3. is feeling pretty on top of all of this!

  4. I had discovered Quinoa Flakes on the breakfast cereal aisle of Whole Foods a little while back (like 2-3 months ago). When I followed the package directions, it was something like an oatmeal, though with a slightly different texture, so I was pretty pleased with it. I have made it with brown sugar every time (I like sweet oatmeal...) and sometimes mixed in small chunks of banana after cooking or small chunks of apple before cooking (so they get softer) with great tasting results! But about a week and a half ago, I ate the banana version for breakfast with my cup coffee and about 20 minutes later felt like the coffee was burning a hole in my stomach-- it hurt like drinking a very strong cup on an empty stomach sometimes can. I was sick for about half a day, with gut cramps and general feelings of malaise. Never threw up and eventually it subsided and I went on with my day. At the time, I figured it was probably a sensitive stomach reaction to the coffee for some reason. Over the next week, I ate a variety of breakfasts, always with coffee (I like 2 cups over the course of the morning) with no problems. Then exactly one week after the first incident, I decided on quinoa flakes (banana version again) for breakfast again. Half an hour later, SAME symptoms and like before, it was over by about 1 pm. So either I'm reacting to the breakfast or to Friday mornings... I can eat bananas alone, so I don't think it's that, and I can drink coffee every day with no regular problems (and I make it at home with the same proportions every day so it shouldn't vary in acidity or strength). It's a bummer that I have reacted this way to quinoa b/c even wheat didn't do that to be before (I'm a silent celiac except for anemia). Is it a good assumption that I would now react this way to regular quinoa (as opposed to flakes)? Not sure it's worth the painful hours to try it out, but... Anyone else had similar issues with quinoa ever? Oh -- and it's the same original box (I've only ever bought the one box b/c it's just me eating it), so I don't think there's any issue with contamination since it didn't cause me problems earlier and no one else in my family even opens the box!
  5. MartialArtist


    I'm not so happy with Wal-Mart's Great Value line at the moment. I had my husband pick up a jar of their pizza sauce since it was listed as gluten-free in my Cecilia's Marketplace book. Right there on the jar, it says "a naturally gluten free food" but in another place on the jar, it says "may contain traces of ... wheat". Don't put the term "gluten free" anywhere on a product that also displays that disclaimer!!!!! Not to say that all their stuff isn't good or anything, and I do appreciate the disclaimer being there b/c I just won't buy the product again in that case, but I really want to be able to believe that anything someone actually takes the time to label as gluten-free in any way really is gluten-free!
  6. MartialArtist

    New Symptoms?

    My soy and dairy intake have not gone up, per se. I have not cut them out (i.e. I don't avoid products with those allergens in them) but I don't seek them more than before or anything. I could see if I were having digestive symptoms that it might be sensitivity to those other things that are often issues for those with celiac, but it's the secondary symptoms only that I'm dealing with. I suppose if I have a true allergy to these other things (beyond simple intolerance), I could get some of those same secondary symptoms, but I'm not ready to go there yet. But I do find it very frustrating that Celiac has so many seemingly unrelated (to digestion) symptoms that virtually anything could be a symptom of gluten exposure -- or could be totally unrelated! Grrr... Oh well...
  7. MartialArtist

    New Symptoms?

    I am now 2-1/2 months gluten-free. In the first 6 weeks, I managed to have NO mouth ulcers -- that is a HUGE deal in my world. A couple of weeks ago, one appeared inside my lower lip, but I thought it might be due to some irritation from an infrequently (and recently resumed) worn lower teeth retainer. Then just as that one healed, I got another one just inside my upper lip. No way to know whether these are symptoms of being glutened, but I do go to restaurants at least once a week and despite my best efforts to talk with the waiter and/or manager, I can't guarantee I haven't been exposed there. But here's the weird new stuff -- also in the last couple of weeks, I've started experiencing pain in the joint at the base of my big toe on one foot. As is evident from my username, I do martial arts, so I figured I might have jammed it or bruised something (and I've had it checked out by an orthopedist who said it was a mildly arthritic joint and gave me an injection in it -- ouch, btw). But should I be looking at this as a celiac / gluten exposure symptom? Finally, for the past 2-3 mornings, I've awakened with a terrible headache. I'm fairly certain I have not gotten gluten in those days b/c I'm cooking for myself and I clean every surface before doing anything in my kitchen in case someone else left gluten crumbs around. It's possible I have some level of sleep apnea (still need to do that sleep study...) but I don't know for sure and now I see that headaches are also a symptom for many. Why did I go and get this disease with so many possible symptoms that I could attribute almost anything I experience to it, rightly or wrongly??? Anyone have any thoughts on what I should make of these things? I am not sure I truly trust the average doctor to know enough about celiac to make a connection or rule one out for me in any definitive sense! Frustrating.
  8. MartialArtist

    Hungry All The Time

    This pretty much sums me up in a nutshell. I'm something like 2-1/2 months gluten free and I just feel like I NEED the carbs (even still). I was a carb eater before, but of course they were all wheat carbs. I can't identically replace all my stuff, so the void is being desired by my mouth (if not the rest of my body) in crazy ways. I've indulged myself somewhat b/c I figure I have to work out how to make things like brownies, muffins, cookies, and breads eventually anyway, but I do need to be careful b/c I find that most gluten-free versions of things (whether homemade or from boxes) are higher in calories and/or fat than their regular counterpart so I can't even eat the same amount of stuff I did before if I don't want to gain weight. It's kinda frustrating, I must admit. I keep hoping it will go away on its own, but I think eventually it's just going to have to be a mind-over-matter thing that I force upon myself for long enough that the habits break and my body gives up demanding the things.
  9. I realize this thread is old, but I'm ticked at Carnation right now b/c as I pulled out an IB packet this morning, I read on the package that it's made on equipment that also processes wheat. So if it was fine 3 years ago, why did they have to go and mess it up??!!! That used to be one of my favorite breakfasts and SO convenient!!! (At least I didn't buy it new after my diagnosis thinking it was clean -- this was left over from earlier this year.)
  10. MartialArtist

    Fava Bean Flour Substitute

    Purple -- I must know: are the cookies in your profile pic gluten-free? If so, I MUST have the recipe (pretty please with sugar on top?!?!?)! Yum! (And yes, the recipe does call for xanthan gum as well, so I'd check to make sure the blend, if I used one, didn't have that.)
  11. I've read that bean flours tend to give at least the batter (and possible the final product) a slightly beany flavor. This is not a huge problem for gluten-free flour tortillas, since I'll mostly use them for mexican food, but I don't currently have that on hand and I have so many flours in my house at this point it's getting ridiculous. I found a recipe for gluten-free flour tortillas on the Living Without website that calls for these flours: 1 cup white rice flour ⅓ cup potato starch ⅓ cup tapioca flour ⅓ cup fava bean flour Any suggestions on what might work to sub for the fava bean flour? In addition to the other 3 flours listed, I have brown rice flour, mochiko (sweet rice flour) and sorghum flour, as well as Hodgson Mill all purpose flour and Pamela's baking mix on hand. Seems like I ought to be able to get away with using something else for just 1/3 cup (it's only 1/6 of the total flour-like content!)
  12. MartialArtist


    At first, I totally ignored any nutritional info about the gluten-free bread, pasta, dessert, and pancake (especially those) replacement products and went totally on TASTE (i.e. which one tasted the most like my favorite gluten version). But I have discovered that what you say here is very right -- that they are higher in carbs (including sugar) and by extension calories than their gluten counterparts. So I'm going to have to discipline myself b/c I really WANT them. That said, I disagree about the gluten-free pastas not being what one might be used to. I have found the Tinkyada brown rice pastas to be almost perfect replacements for my old pastas in all cases. They don't have all the shapes I used, but as far as taste and texture, by the time they're in a dish with a sauce, I don't notice the difference at all. That's true whether it's a tomato sauce or a cheese sauce.
  13. Hi Martial Artists!!! I share similiar history with you regarding celiac. I would like to chat with you and compare stories. If you are interested my email address is jswartz001@hotmail.com

  14. MartialArtist

    Diagnosed Celiac Without Any Gi Symptoms

    Here in the US, mine was done under conscious sedation. No pain or discomfort, at least that I remember... One drug they gave me was a mild sedative, though not supposed to have put me totally under. The other drug they gave me induced temporary amnesia, so when I was coming out of it, I asked the same set of questions 5-7 times in a row at 3-5 minute intervals and didn't remember asking them or getting the answers to them (all this was recounted to me later). Irritates me that my discussion with the doctor about the results of the scope occurred DURING this time, so I had to get the info second-hand from my husband later, but such is life I guess... Nothing to be afraid of at all.