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love2travel

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Latest Celiac Disease News & Research:

Everything posted by love2travel

  1. love2travel
    I used lactose-free milk and ghee.
  2. love2travel
    After my celiac diagnosis six months ago I was diagnosed with osteoarthritis and fibromyalgia, both of which have caused me pain for years. Helpful to know what it is but I don't want either of 'em!
  3. love2travel
    When I ate gluten for 3.5 months on my gluten challenge I did not get sick even once. Now that I have been strictly gluten-free six months I do not care to find out whether I will get sick or not! Has not happened since I went gluten-free, either. The thought of all that damage to my villi (they were totally flat according to my GI doctor) keeps me on...
  4. love2travel
    Yes - why don't you start a new thread? Will look up some of my recipes and post 'em. Sometimes you just gotta have flatbread!
  5. love2travel
    Focaccia dough can work well as flatbread. I also have a gluten-free Naan bread recipe somewhere... Rather than mourn a product I cannot have, I try to find a way to make it gluten-free myself. There are just some things that still evade, though.
  6. love2travel
    I've never tried mixes or commercial but I do rather like this decadent flourless truffle cake... Open Original Shared Link Cakes are easy to convert to gluten-free. I have a mean recipe for a 3-layer chocolate cake with ganache and buttercream if you are interested, too.
  7. love2travel
    Same here! Not soft any longer (quite dry) BUT will make good French toast tomorrow! Next time I will make two loaves and freeze one. Or make some buns.
  8. love2travel
    Interesting. I used 1.5 tsp and thankfully did not taste the soda.
  9. love2travel
    Not only better but also cheaper!
  10. love2travel
    If his teeth get cleaned for some reason (or even rinsed) ensure that is safe as well. Just saw my dentist last week (he is informed about celiac stuff) who told me that neither the rinse nor the fluoride was safe. As a slight aside - after being gluten free for six months, this cleaning was far less painful than usual as my enamel is much stronger...
  11. love2travel
    Whisk attachments are definitely not made for beating those ingredients and are best for beating egg whites or other very light things. ETA Just realized that this has already been addressed above. I make everything by scratch and, like Sylvia, find many things are easy to mix by hand or with a hand mixer but if you are serious about making...
  12. love2travel
    Another fabulous use for rice is risotto - hundreds and hundreds of recipes. Make sure to use carnaroli or arborio rice for best results. Make arancini out of any leftovers.
  13. love2travel
    Glad the epi helped you. I have three herniated discs and degenerative disc disease and have had so many treatments by so many therapists it is not even funny. My pain is anywhere from moderate to excruciating on a daily basis for nearly four years and I am frankly quite sick of it!
  14. love2travel
    This has happened to me, too. At first I was wondering how the heck it would occur and was so pleased that I seemed to be fine with dairy, then BANG. My intolerance seemed to literally happen overnight after being gluten free for five months. No dairy for me for now, either.
  15. love2travel
    Where I live it is winter for more than six months of the year. And I mean COLD winter, as in -40C OR F for ages on end. Tires on our vehicles are square; we must plug in our vehicles just so they will start. And our blizzards on the prairies are fierce with windchills reaching -65F at times. Nasty stuff. One of the many reasons we will be moving to...
  16. love2travel
    Chicken Thighs Marinated in Garlic Aioli and Roasted with Lemons, Fresh Thyme, Rosemary and Sage Lemon Rice Pilaf Steamed Broccoli with Peppered Almonds Simona's Challah Bread with Merlot Jelly
  17. love2travel
    Actually, I could tell that this was a big batch of dough so I adjusted the baking soda accordingly. But I think it would help to add that to the recipe in case people do not read each of these posts. I do not use margarine but clarified butter in all my recipes and this worked very well, too.
  18. love2travel
    You are truly not missing much in my opinion. There are lots better out there! But I, too, often get jealous of all the products available (i.e. King Arthur flour) and gluten-free bakeries and restaurants in the US. We seem sooooooooo behind here in Canada. Hopefully that will change soon!
  19. love2travel
    OK - Day 2 of THE BREAD. Texture fine like cake as GlutenFreeManna said. Still soft, still smells like a bakery. My husband enjoyed it as well, having more than just one piece and leaving the rest for me. I am a professional recipe tester and so he is used to trying test recipes often and giving his opinion. Won't do an evaluation here but this bread...
  20. love2travel
    Yesterday I sort of felt like we were in our own little world, going back and forth, but am glad that you enjoyed baking along with us! This bread really is worth trying.
  21. love2travel
    If you like lots of whole nuts barely held together with sticky goodness you will like Kind bars. Completely different texture than Lara Bars. Crunchiness with chewiness!
  22. love2travel
    I was GOING to have Simona's Challah Bread yesterday but was too busy canning. So, I made it today (delicious) to have with leftover Vichyssoise soup. Simple but good. Tomorrow will be a touch more elaborate.
  23. love2travel
    That sounds delicious! It has Autumn written all over it. There is something about Autumn foods that is so comforting. That frittata sounds really good, too. I need to make more of those! The last one was asparagus I think.
  24. love2travel
    Lucia, you are sweet. Food is my life in many respects. I live it, breathe it, dream about it...literally. If I am not cooking I am reading about it. My mind is always planning combinations of things and what I will make the next day. Anyway, if you are making a bigger batch of pesto all you need is a plastic sour cream or margarine container in...
  25. love2travel
    I am a foodie and as such miss gluten like crazy! When you are as passionate about food as I am, you naturally miss it. The best food (and top quality ingredients) is a gigantic part of my life. I have eaten in some of the top restaurants on the planet so when you have had the ultimate you never forget it. You are right - it is very simple to do a lot...
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