Jump to content

MartialArtist

Advanced Members
 View Profile  See their activity

  • Posts

    56

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by MartialArtist

  1. MartialArtist
    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. MartialArtist
    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...
  3. MartialArtist

    is feeling pretty on top of all of this!

  4. MartialArtist
    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...
  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...
  6. MartialArtist
    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...
  7. MartialArtist
    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...
  8. MartialArtist
    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...
  9. MartialArtist
    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...
  10. MartialArtist
  11. MartialArtist
    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.)
  12. MartialArtist
    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...
  13. 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...
  14. MartialArtist

    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

  15. MartialArtist
    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...
  16. MartialArtist
    If you have a new or non-contaminated Dutch oven to take (pre-seasoned according to mfg directions), this is a fantastic pork chalupa recipe you could share with everyone. Chalupa 1 lb. dry pink beans 3 lbs. pork roast 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon salt (or adjust to taste) 2 tablespoon chili powder 1 tablespoon cumin...
  17. MartialArtist
    Let's see if I can help. I'm about 2 months into this, so I feel your pain. Like you, I have little to no digestive symptoms (anemia was my red flag), so I also struggled with wondering how careful I needed to be since I wouldn't know if cross-contamination was a problem for my system or not (or even if I got glutened!). In my research, I've learned...
  18. MartialArtist
    I'm about to buy a french or italian bread pan (don't want a skinny baguette one -- looking for the 4" wide kind). Some are perforated and some are solid. The perforated ones are billed as letting air flow and making a crisper crust, which seems like a nice feature for a bread like this. But gluten-free doughs are so often soft that I'm wondering if I'm...
  19. MartialArtist
    Texas is a big state so it depends where you're going what you'll find! But there are lots of resources -- the Celiac groups have lots of good info to share and are happy to share it. Since he's a child, I'd recommend finding a pediatric gastroenterologist if you need specific medical care related to his celiac diagnosis. All the big cities will have plenty...
  20. MartialArtist
    oops -- hadn't seen your dairy issue too. That recipe won't work... Sorry.
  21. MartialArtist
    Haven't found exactly that, but there's a site with a recipe exchange (if they ever get their database back up): Open Original Shared Link where I got a WONDERFUL recipe for replacing condensed cream of whatever soup that takes about 5-10 minutes (max) to make, is EASY, and works perfectly! Since their site is down (and has been for weeks), here's the recipe...
  22. MartialArtist
    FYI, I've eaten their brownies, cookie mix, pancake mix, and bread. The Brownies are to DIE for! The cookie mix makes some very yummy chocolate chip cookies that stay moist after cooling (and are still good 2 days later). Their pancake mix is quite good, though I hope they will eventually include info for halving the recipe on the box (I could measure...
  23. MartialArtist
    I hear the Pamela's mix made with the "fudgiest" recipe (about halfway down the list) is quite good, though I like Betty Crocker so much I may never try it. I'd love to hear your homemade recipe! I just want them to be just like Duncan Hines Fudge Brownies. And the Kinnikinnick K-toos Oreo-type were terrible -- but crushed and mixed in with vanilla ice...
  24. MartialArtist
    I have now tried Redbridge (both pre- and post- reformulation) and Bard's gluten-free beers. I liked Redbridge pre-change best, followed by Bard's, followed by Redbridge post-change. I think they made Redbridge more boring and plain with the formula change -- was kinda like a Sam Adams before and now is just there. Curious what others think. Bard's was...
  25. MartialArtist
    I'm not a huge phyllo fan myself, but I found this link -- may not be easy the first time, but I understand this site to be pretty good about actually having good recipes. Open Original Shared Link
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.