Glutenfreenoobie

Sometimes my Barry Farm order will be delayed when they themselves are waiting for shipments. Otherwise service is usually pretty quick. I find they respond to emails in a timely manner, especially when I reply to the order confirmation email message.

BTW, I've made progress with my recipe - getting better browning, and maintaining height when bean flours have been added. Will be posting an update in that thread pretty soon I think.

Can't wait to see what you cooked up. I got my Barry farm order today. I plan to make gluten-free flax bread. I will grease the pan like the comments say is best. I just to decide how I will make the gluten free flour, I could just use bob's red mill all purpose flour for the first time:

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I followed the recipe substituting bob's red mill flour for gluten-free flour and sweet sorghum for garfava flour. I just pour all the ingredients including the yeast in the bread machine. Fished out the yeast and threw the yeast down the drain. Next, I put the yeast in the separate yeast section of the bread machine, selected basic bake 4 hours and hit start. I know I originally wasn't going to use a bread machine, but I figure why not? Machines are meant to be used not languish.

Btw, when I ground up 1/4 cup of flax seeds I got more than 1/4 cup of flax seed meal. What should I do with the extra flax seed meal? Made the bread, turned out good in the bread machine. Plan to make another loaf tonight. The crust is softer than the other homemade breads using a bread machine I've made, all other breads I've made with a machine have had gluten.

My order from Barry Farms still hasn't come, been about 25 days. I emailed order@barryfarm.com on Friday asking for an update on my order status, and no response. How long does Barry Farms usually take? If there is a delay does Barry Farms attempt to contact you? Should I try a different email or be patient?

I now emailed info@barryfarm.com and no response neither. Is there a specific email heading I should use?

Barry Farms responded should have the order soon! Can't wait to make bread.

Potato starch is easy to find in regular markets in the aisle with the kosher products. Used commonly at Passover

My order from Barry Farms still hasn't come, been about 25 days. I emailed order@barryfarm.com on Friday asking for an update on my order status, and no response. How long does Barry Farms usually take? If there is a delay does Barry Farms attempt to contact you? Should I try a different email or be patient?

I now emailed info@barryfarm.com and no response neither. Is there a specific email heading I should use?

That's pretty much how I cook now too and I feel great when I stick to it. I am dabbling in gluten free baking, but very slowly. I spend a lot more time planning meals and cooking, but it's so worth it to feel good. BTW, do you make your own broth with the chicken bones from the roast chicken? It's really easy to do. When I find a deal on whole chickens I buy a lot of them for the freezer and I make a chicken at least twice a month. I always fill my freezer with homemade broth after cooking a whole chicken. It's healthier and I know exactly what's in it that way. Right now I'm really enjoying veggies fresh from my garden: tomatoes, cucumbers, bell peppers, zucchini and squash. And I have the best herb garden this year too. I've done herb gardens in years past, but this year I'm really using them. It's so nice to have fresh flavors on hand to add to foods. I feel like a gourmet cook, even though the meals are simple and would probably not win any awards for creativity.

I usually use about 2 chickens worth of giblets + bones to make chicken vegetable soup. I started my first garden this year. Lots of plants, only a few beans so far. In my opinion the secret to cooking is planning. I mean really how much work is it to defrost a chicken, brine a chicken, or let a chicken air dry? Yet, the difference is amazing. Now I'm getting hungry.

I've been gluten free for a little under 6 months now, started in mid Feb. I finally feel like my diet restriction is no big deal. I can eat healthy and yummy foods that are gluten free.

I just ate a roasted chicken that I brined myself, patted down, dried over night. The chicken was the best chicken any of my family had ever ate. The best part is the chicken was 89 cents a pound. The skin was crispy and the meat was juicy and tender.

As a side dish I had a salad with a small amount of extra virgin olive oil. I only really use the olive oil for salads so one bottle goes a long ways. A sweet potato as a side dish and a glass of water. I feel great, I'm eating healthy, and my family is reaping the benefits.

My family which as far as I know are not celiac also report feeling better now that gluten has been greatly reduced from their diets. So, even if you aren't celiac its not really healthy to be eating lots of white flour.

The main thing that I've lost is the option to eat unhealthy from time to time. Is convenience food worth the lost of health? Even my teeth are looking better. I'm guessing because of the decrease of sugar in my diet.

Right now I believe I'm living a higher quality of life because of my gluten intolerance than if I had the option to eat at random fast food restaurants.

I don't know where you live - I'm in Springfield, Missouri -- not a big city, but not a small town either. I can find white rice flour, tapioca flour and potato starch at an Asian market (we have 3 in Springfield) all for about $1/lb (no shipping).

I buy ground flax seed at Wal-Mart for under $2 a 12 oz box (Hodgson Mill). Freshly ground is probably better for you, but I go through mine pretty quickly. I add it to most things I bake - bread and breadsticks, also waffles and cookies, and I sprinkle it on yogurt.

I hate the taste of bean flour, but I find a tiny amount (like a teaspoon) added to a bread recipe seems to help the texture - does not fall apart as easily.

I do have to buy sorghum flour at a health food store, but we LOVE the flavor it adds to almost everything.

Good luck!

Thanks I'll try my local Korean supermarket, thought I'm not sure I'll be able to read the labels.

Go to the libary and check out that recipe book. It just might be up your alley. Cornstarch is pretty inexpensive. I buy argo and it states gluten free on the container. I bought two really big containers recently at Sams Club. Potato starch is a little more expensive and around here I have found it at our local health food store, Earth Fare (an organic grocerery store) and our two local bulk Mennonite stores.

I'm thinking about ordering from barry farm's this order:

330572 Psyllium Husks, Ground, 1 lb.

$ 5.49 $ 5.49

S&H:

(Lbs.)

1.20

M008 Guar Gum 8 oz.

$ 2.05 $ 2.05

S&H:

(Lbs.)

0.70

330570 Potato Starch 1 lb.

$ 2.49 $ 2.49

S&H:

(Lbs.)

1.20

B1534 T'eff Flour, 1 lb.

$ 3.19 $ 3.19

S&H:

(Lbs.)

1.20

B2530 Sorghum Flour, 1 lb.

$ 2.09 $ 2.09

S&H:

(Lbs.)

1.20

IF20478 Sweet Potato Flour, 1 lb.

$ 2.59 $ 2.59

S&H:

(Lbs.)

1.20

B1605 Garbanzo Fava Bean Flour, 1 lb.

$ 3.19 $ 3.19

S&H:

(Lbs.)

1.20

Sub Total: $ 21.09

I have everything except the flax seed meal. Would cost a little over $30 with shipping. Sound good? Oh I can grind flax seeds into meal with a coffee grinder. Add + brown flax seed for 2.79. Now I just need another coffee grinder to grind the seeds, unless there is an easier way.

There are several recipes in that book for bread that I have yet to try. I have made the biscuits and they had the consistency and feel I was looking for. If you are looking for a bread that has the feel, texture an taste of regular bread then according to her recipe try this one (I have not tried it yet, but I am going to soon).

Egg Bread Loaf

Roben Ryberg

1/4 cup shortening

3 tablespoons honey

2 eggs

1 packet yeast (about 1 tablespoon)

1 cup unflavored yogurt

1/2 cup potato starch

1 1/2 cups cornstarch

1/2 teaspoon baking soda

1 tablespoon baking powder

2 teaspoons xanthan gum

3/4 teaspoon salt

1 teaspoon vinegar

Preheat oven to 350 deg. Mix all ingredents well. Dough will be quite wet. Place dough in a greased loaf pan and smooth top with wet hands. Bake 40-50 min, until lightly browned and toothpick inserted in middle test clean.

Now the thing I find interesting about this recipe is that there does not appear to be any rise time. Maybe it does it in the oven? Like I said I have never made this before. I'll post back when I do. There are other bread recipes in the book. The title of the book is The Gluten Free Kitchen by Roben Ryberg.

I'm not so much looking for gluten free bread that is like glutenized bread, but instead gluten-free bread that tastes good that I can handle. I'm going to go to my local supermarket and price out the ingredients for Ryberg's egg loaf recipe.

I'm just starting the baking, too. What worried me is that your family is so uncooperative. If you need to keep the special stuff separate, maybe you can take your ingredients and pans and keep them in a box in your room. I would get a plastic bin with a tight lid to keep bugs out. Also, you might want to get your own baking soda, powder, PB, etc. They might measure with a spoon in the flour then in the baking soda. Or get crumbs in the PB.

My hope is that if I make enough good gluten-free food that my family will basically convert to gluten-free by convince. Though I suspect my family will still buy store bought cakes and pastries. The problem is I'm spending too much on gluten-free food already and if I take the time to explain how expensive the gluten-free ingredients are I'll get in trouble.

Like in Riceguy's post I would need 5 ingredients all of which I would need to hide from my family.

guar gum, psyllium husk, teff flour,sorghum flour, and sweet potato flour

It would cost 24.09 with shipping to get a pound of each of the above ingredients except guar gum which is only 1/2 a pound. Would that be the best way to order the ingredients?

As for the banana bread I used a recipe that didn't use yeast.

As for mamatide's recipe I don't have the following:

# 1/4 cup garfava flour

# 1/2 cup potato starch

# 1/4 cup cornstarch

# 1/4 cup flax seed meal

Hey you all, I've been trying my hand at cooking gluten free. I bought 8 oz of xantham gum 11$ and 44 oz of baking flour $6. I made banana bread and it was great. I've made pancakes 3 times now and all three times the pancakes were better than any recipe I've tried before.

I share my kitchen with my parents so I don't really want to buy a lot of ingredients. I hid my xantham gum, so my dad can't accidentally spill the gum, and now I can't find the gum. Anyways I looked at Rice guy's post and Mamatide's thread:

and, the recipes seem a little complicated, I haven't made bread from scratch before, let alone gluten free. In other words not only am I a gluten free noob but I'm also a noob chef. I don't have a lot of space, I don't want to accidentally mix the gluten free flour with wheat flour, and funds are limited. I mean who wants to spend $50+ just for an intelligent family member to mix the gum and everything else gluten-free with wheat flour?

You don't really need to stress the exact amount and schedule so much, the bacteria obtained from these sources can set up shop in your intestine and live for a while in your guts working their magic. Fermentation is the oldest known method of food preservation and so we as humans have been "supplementing" with these lactic acid bacteria for a very long time, traditionally mainly in the winter months when a fresh harvest wasn't available. You don't need to consume it every day but it's probably a good idea to consume a fermented food at least a couple of times a week since they confer numerous additional benefits besides the bacteria. Additional fermented goodies include: kefir, (real) sauerkraut or kim chi (make sure that one says it's gluten free).

Well I've been consuming yogurt in my smoothies everyday for at least a week now. I've heard of sauerkraut but not kefir nor kim chi.

The bacteria that are responsible for converting milk into yogurt feed off of lactose. This means that the lactose content of yogurt is naturally lower than the milk itself which would mean it's much easier on digestion than regular dairy products would be.

Your question overall is too broad, there is no specific amount of exact lactose digestion damage that is caused by a gluten intolerance, the severity (or actual occurrence) differs for each person. Additionally as the healing process progresses many celiacs notice a change in the severity of their lactose intolerance for the better. Technically everyone on the planet is lactose intolerant. The body can only produce so much lactase enzyme and even someone with an iron gut can gulp enough milk down their throat to overwhelm their gut's supply of lactase.

Alright I understand. I guess what I'm really asking is how much yogurt should I be eating a day?

If you think you've accidently consumed gluten, flush your system with probiotics.

In my fruit smoothies I've been including yogurt, Brand Fage or something. My system seems to be able to tolerate some dairy or otherwise the yogurt would make me worse. I've heard that Celiac can make you lactose intolerant. So how much yogurt you think a Celiac could handle?

The problem is any stress on the body can increase the risk/severity of celiac. My symptoms actually increased (significantly) when I started a running program (before I went gluten-free).

As to why water helps--the water helps flush out the gluten and keeping hydrated would lessen the severity of some symptoms (like diarrhea).

Good point, I didn't make it clear that I gradually introduced the purging elements. The heat and sweating was natural, then I started drinking more water in response. A few weeks went by and then I started going to the gym, working progressively harder. In fact I didn't so much as work out as sweat a lot.

Next, I started eating the watermelon and other healthy foods. Another way to look at myself feeling better is what came first? I had to feel better before I started exercising. So the sweating came first followed by water. I think the sweating and water helped me the most.

Now that I think of it running did increase my symptoms too, in Feb. So sweat more, exercise lightly . Btw running in any way shape or form is not mild exercise. I should know I was a runner until I developed what I think is Celiac. I noticed running wasn't making me feel good any more so I stopped. Seriously just walk slowly with a friend and a drink of water when its hot enough to sweat.

I noticed that I seemed to develop celiac Feb 2009. I was under a lot of stress. "The problem is any stress on the body can increase the risk/severity of celiac." Is the above quote really true because in Feb 2009 I was under a lot of stress. Maybe I developed Celiac because of the stress.

Lately I've been doing sweaty work, eating fresh watermelon, drinking fruit smoothies, and consuming hot soup. I feel great, despite my recent gluten in take (about 2 weeks ago). My acid reflux has stopped, I'm farting more, belching less, stomach is calm, and just feeling good in general.

I've been thinking back about last summer and spring when I was eating gluten. Last spring I was sick from mid February-July. In July something happened. I got hot and started to sweat. I swear even though I was eating gluten my symptoms were reduced because of the sweating.

Later that summer I went into saunas, ate watermelon, and drank lots of water. Do you see the pattern here? I'm thinking if you suspect someone to be a Celiac, but that person is not willing to go gluten free, instead that person may benefit greatly from a high fiber, lots of water, sweating, and soup diet. If the Celiac in question feels better perhaps that person has Celiac.

From what I understand gluten is a toxin to Celiacs. So if you accidentally consume gluten or suspect that you consumed gluten you should flush your system with water and sweating. Thoughts? Anyone else tried a lifestyle and diet like I mentioned? What might be a possible explanation of my method working?

The rules for labeling drugs are not the same as for foods. But starch in drugs is still most commonly corn starch. It is worth asking CVS whether the source is wheat.

I guess I'm calling the 1800 number on the back of the box.

That sounds awful, and I'm sorry you got sick but Cool Whip doesn't contain gluten. Kraft will always declare in the ingredient list any gluten and won't hide it in things like modified food starch or natural flavors.

There are many artificial ingredients in it, and maybe your healing system couldn't tolerate them.

One of my CVS brand allergy medicines has listed under inactive ingredients:

pregelantinized starch and starch.

Maybe the fries were not contaminated with gluten.

Here i Europe, most celiacs tolerate "gluten-free" wheat starch (which is somewhere like 20-80-100ppm) but the minority does not. So, chances are you tolerate the same as europeans. Now this is not a reason to get lax.

Since I last posted my symptoms have gotten worse. I ate the fries on Tuesday. I seemed ok/fine until about Saturday when my back felt sore from exercise, that should have healed by then. Monday, today my back is still sore and my other muscles are tense, despite only mild exercise, mostly walking.

Today, Monday I woke up in a bad mood and angry. I had some diarrhea and I felt much better. I was also in a bad mood on Sat. and Sunday. I was in an angry mood late Sunday. There is nothing else going wrong in my life. Gluten seems like the only explanation. I can see my negativity is like an anchor dragging down the people around me.

My bowels have been off for at least 5 days now, I seem hungry all the time, and I'm not even sure what the cause is. I'm pretty sure I'm celiac but I can't be sure. I don't have any other symptoms other than my seasonal allergies. I don't feel sick, like in the flu sense. My stomach has minor aches and feels unconformable both yesterday and today. Also yesterday I suddenly got really tired.

To top it off I can see how going gluten free is hurting my relationships. I have to cook more and spend more money cooking. Yet, I'm a novice cook at best. The amount of dishes that pile up, and the space the gluten free ingredients take up is causing conflicts. I have to fear any processed food. The random fatigue doesn't help, people who are tired give off negative body language that causes all sorts of conflicts.

Often, I cook a homemade gluten free meal, and instead of eating pasta that fills our cupboards my family members eat the fresh gluten free food. Next I want to buy more food but I can't because of all the food I can't eat taking up space. I feel like I can't really have a social life because I cannot just go into a fast food joint and order whatever I want. I'm limiting the people around me because I make them feel conflicted and guilty when they want to go get fast food. Gluten free costs more further limiting my social life.

Sometimes I want to give up and eat lots of gluten. Yet, I know nothing is worth a slow and painful death. I mean if I'm getting this type of reaction from a small amount of gluten, I don't want a repeat of my visit to the hospital.

How serious is my gluten intolerance? Do I have full blown celiac where I can't tolerate any amount of gluten? Is it possible I have a similar condition/disease? Almost all my symptoms seems to stem from the gut. The tightness in my joints and sometimes in my throat points to an allergy.

How do I live a fulfilling life and not drag down the people I love with my random anger, bad moods, fatigue, increased expenses, and limitations on food?

I also use the following products that may contain gluten:

1. Crest toothpaste Regular

2. Closys mouth wash

3. Antiscpetic, varying generic brands

4. Act fluoride rinse

5. Allergy medicines CVS brand

Everything else is food lol.

Hey, I accidentally ate some gluten twice in less than three days. Both times were fries. Apparently Wendy's uses the same frier for a lot of food. I came during a busy time so I can assume I had some gluten. Another time was at Costco I was trying a free sample, and low and behold the potato fries had wheat in them.

I didn't get any severe reaction. Then, again my symptoms are rarely severe. My bowels seems to take a hit and I'm more tired and I'm recovering from soreness slower than usual. My plan is to continue eating gluten free. Those fries tasted way too good btw. I mean seriously like the best food I've eaten in ages. Anyone else experience foods with gluten tasting exceptional good? Again, it was prime time so I bet the fries were fresh. I know my mom is allergic to beer and beer tastes exceptional to her.

I'm more worried about what's happening in my intestine now. From what I understand celiac with low symptoms means the same amount of damage is done as with celiac with more apparent symptoms.

I'm starting to feel better. I've been gluten free since Feb. 22ish, or three months now. I've noticed that I have increased stamina and I don't have to eat quite so much. I'm wondering what would cause increased stamina and not having to eat so much.

My dad was often called "hollow-leg" because my dad could eat so much and not get fat. I'm wondering if my dad has the same condition as me. BTW I'm going dairy free lately and my stomach is so much more calm now.

I just observed something else that may involve celiac. In the bathroom I noticed I have no pimples. I haven't had any pimples for about 2 months, approx one month after going gluten free! Hopefully this info will be of some use to someone. I'm using this thread like a journal or progress report on myself going gluten-free.

It isn't the peanut butter and margarine, but the toast the knife goes across in the spreading then dipping back into the jars for more.....cross contamination.

I'm starting to feel better. I've been gluten free since Feb. 22ish, or three months now. I've noticed that I have increased stamina and I don't have to eat quite so much. I'm wondering what would cause increased stamina and not having to eat so much.

My dad was often called "hollow-leg" because my dad could eat so much and not get fat. I'm wondering if my dad has the same condition as me. BTW I'm going dairy free lately and my stomach is so much more calm now.

I'm sorry. I hate to be the bearer of bad news about gluten sensitivity.

Needing to pee all the time and feeling sick sure sounds like how I feel with a bladder infection. Have you talked to your doctor?

As for gluten-free and cost, the breads and gluten-free baked goods are really expensive but you don't need them. I eat rice, potatoes, and corn tortillas instead of gluten-free bread to save money.

I live in America so I'm not so sure eating corn is a good idea, unless the corn is from a local farmer. The reason being hybrid seeds and GMOs make allergies skyrocket, let alone all the shenanigans with HFCS. I've been reflecting lately and I think I'm having an intolerance to all dairy. I'm not sure if I'm just intolerant to dairy or intolerant to gluten also.

Assume that I am both celiac and have IBS. What would my diet look like? I'm pretty sure I would need to cut diary, gluten, fried food and a whole lot of other things. Living in America, land of the junk food my options are pretty limited. How would I manage?

Wow! Before I went gluten free I absolutely hated meat. Now I am seriously craving chicken and pork chops and though I always used to hate the texture of most beef, I'm considering trying steak and pot roast. Anybody have an explanation for changes in food tastes off of gluten (I do admit, I haven't read all the way through the posts on this thread, so forgive me if that has already been answered)?

Here's my totally non-expert opinion. Whenever the body goes through a major change in diet, for example eliminating gluten, the body is forced to change. In other words, you are changing your body's chemistry by going gluten-free.

Now about me! I've been good about going gluten-free since my last post. I've also tried milk free, but I cannot bear to give cheese. Cheese! I'm also trying a new technique to me. My GI track and my throat seem irritated, I think I have a head cold.

I've been dousing my throat with hot liquid like green tea and microwaved almond milk. I'm also using acupressure to clear my sinus. With my sinus clear I can breathe through my nose which helps my throat. I'm also chewing my food at minimum 50 time and sometimes in excess of 200 times per bite. 200 is when I'm chewing something like sweet potato skin. I think all the nutrients are in the skin. I feel great despite my head cold. I have not taken any medicine other than my usual over the counter allergy medicine. I just sneezed while writing about my allergies, coincidence?

People's sensitivity to gluten is really variable. Vertical toasters are always a problem. They can trap a lot of crumbs and wheat and you can't see how much or clean it out. A metal toaster oven rack that you remove and clean daily with soap and water before making your gluten-free bread would be OK for a lot of celiacs.

You'll learn to listen to your body and see whether you're one of the celiacs who tolerates 20 ppm gluten, or one who gets sick from 1 ppm and needs an entirely separate toaster.

Great, not what I wanted to hear. I guess I'll learn eventually. I just feel sick almost all the time. A gluten-free diet has already put such a strain on the family budget. Lately I feel like I have to pee all the time. I'll go pee and within 30 secs I have to pee again.

Keep an eye on soy. Some people find themselves sensitive to it too. Edamame used to tear me up. It's also usually recommended that newly diagnosed celiacs not eat oats, even gluten-free ones. A few celiacs seem to be truly cross-sensitive to oats.

As far as promoting healing, the main thing is to carefully avoid gluten. Cheat or make a mistake during the healing process while you still have a lot of antibodies and you can set yourself back.

Hmm, I've been having gluten free toast in my family's toaster that has toast contain gluten toasted everyday. Should I be worried about such a small dosage of gluten?

That's cool about raw milk. In school I was brainwashed to think raw milk was bad because of no pasteurization and to drink skim milk. Now in 2010 I find skim milk is the least healthy, yes whole milk is healthier since less % protein, and raw milk is the healthiest. I feel lied to and cheated by my schools.