krystynycole

Vegetable cellulose is in my other vitamin labled No Gluten, No Wheat, No Soy so it must be something else here.

I'm not going to use them because it says 'contains wheat', but I used one of their other vitamins without getting sick, which is something that is hard to do with me.

I was just more curious than anything what it would be!

Can someone tell me what is in these vitamins (b complex with C and Zinc by nature's bounty) that is the wheat factor?

ingredients: vegetable cellulose, FD&C Yellow No. 5 Lake, FD&C Yellow 6 Lake, Silica, Titanium, Dioxide Color Vegetable Magnesium Stearate, Vegetable Stearic Acid.

At then bottom it says contains wheat and soy, I don't know what about them is the wheat and now I'm just lost not know what the wheat is here.

Thanks

Vitamin B complex is good for energy. I take it but if I take it after noon I can't fall asleep until late so I have to take at breakfast

It's hard to find the balance of food, but if you eat too little your metabolism slows down way to much to compensate and you can't loose weight then.

Have you considered seeing a nutritionist? They can help give you ideas around your diet that can jump start you metabolism.

Isn't there a trader joe's around there? They sell a bunch of stuff.

My husband eats 99.9% gluten free with me. If your family feels the need to eat gluten, they can always use paper plates. A new toaster is a must! Even a few crumbs from a butter container can make me sick.

We use both chunky and plain as well with no issues. Enjoy your peanut butter

You are not the only one! I had issues for 7 years before I figured out the problem was gluten. Needless to say I gained more than 20 pounds in the process. I am still healing inside, but I have started to exercise more so hopefully that will turn around. The one thing I noticed is when you exercise, you feel the gluten affects more. Just something to think about.

  On 5/7/2012 at 11:16 PM, pricklypear1971 said:

The Kinnikinnick recipe on the box:

1 1/2 c packed graham crumbs

1/4 c sugar

6 Tbsp. melted butter

Mix ingredients well. Grease and line base and side of 9 inch springform pan with parchment paper. Press mixture into pan and 2 inches up side of pan. Refrigerate for 1 hour.

Bake filled crust when you bake the pie.

I make a combo graham cracker/Oreo crumb mix using the same volume (more Oreo than graham cracker) and bake it for 10 minutes or less (til you can smell it) on 250.

You really can't mess it up - just make it to taste.

And I never line my pans.

Thanks! "Can't mess it up" ha ha...there's always a first time for everything when I'm in the kitchen lol

I've never made a crust before...I used to just by them in the gluten days! What do you add to the cookies? Butter? Sugar? Anything else? How much?

  On 5/7/2012 at 10:47 PM, pricklypear1971 said:

I bake 75% less.

I have tried - I'm not fond of gluten-free baked goods - maybe because I was pretty good at baking certain things and was attached to certain recipes - and now I have to find new ones or settle for "not quite the same".

Almond and coconut flour baked goods are better, and give me a little hope. I like the texture better and grain free agrees with me, I've found.

Except pancakes. Those are better using grains. Even gluten-free ones.

And I am addicted to gelato and creme br

So I dared the adventure again!! I kept everything you guys said in mind and by some miracle this crazy baker made it work! Here's hoping I remember what I did for next time Thanks all!

I buy Bob Red Mill's. I like the taste and the non-gluten-free husband will even enjoy it

I do because I can't just buy snacks or munchies all the time. I would say that I was baking WAY more at first, then it died down when I realized it wasn't the end of the world and I found things I liked. On a whole I still bake more than I did before. I'm a picky eater so I don't like much of the altered gluten free stuff. Oh well! I've learned a lot. My fav flour mix is Jules so far. I also like it because it's considered cup for cup of regular glutenous flour plus xanthum gum already mixed in. That make every thing easier!

I personally don't eat them...they tend to give the big D and I'll be in the bathroom for awhile. I know others can tolerate them just fine. It's a big debate around here!

I am both gluten-free and a teacher. One of the things I try to do for my celiac student is to have at least one goodie/sweet thing to eat. For example if the other kids are having cookies or brownies, I try and make sure to take a cookie and then something else like fruit or popcorn. It seems they like it because then they have two things for them since most other kids have more than one thing to eat as well.

Thanks for all the suggestions everyone!

I did notice they are for two pizzas. I may try the other brands thought and see if I have the same problem.

Meatball man...I've never tried them. They don't sell them around my house ....

bird watcher...I do use the pan with the wholes in to begin with. I just roll it out on the counter and place it on the pan. I may try to do it the way you said though...might help! I think it was just underdone. It seemed done on the outside and was even browned when I put the toppings on, but who knows at this point...I may be helpless! ha ha

  On 4/29/2012 at 9:16 PM, sora said:

I made this last week for the first time. Did you pre cook the crust then add toppings and bake some more?

Maybe you should check your oven temp to see if it is accurate.

I also tried Duinkerkan (sp) pizza crust mix and loved it. No pre- cooking and came out perfect. I got it at Walmart.

Yes I did pre cook it. I even cooked it longer before adding toppings the second time I will have to look for the Duinkerkan and see because the no precooking sounds like something that would help me! ha ha I may check my oven, but it works fine to bake my muffins and other dinner items in normal time. But it may be the trick. Thanks.

So I was never a real baker before going gluten-free...it was always a box for cake or the already baked pizza crusts like Boboli. Now that I'm gluten-free, I tried the pre-baked gluten-free, but they just didn't cut it for me and are not in a store that is close to my house. I saw Bob Red Mill Pizza Crust mix at Wal-mart and thought I 'd give it a try. Well it tasted great and I had no issues gluten reaction wise, but I am having trouble with it. The first time only half of the crust was fully cooked and the second time I made it the who thing was under cooked when I left it in for double the time!

I know nothing about baking period, but I'd like to learn some. Are there are tips or tricks or things a new baker should know? Things I may be doing wrong and not even realize it?

Any suggestions would be helpful!

Thanks

As a teacher of children with autism, I have noticed with some children there is a significant decrease in negative behaviors on a gluten free diet. I however have seen the opposite with others and seen no effect. From my experience over the past six years, it is a case by case basis, but more often then not in my students it seems as thought it has helped with children with more aggressive behaviors.

I don't know if they will block this, but Jules gluten-free Flour has a deal that's like buying 2 5 lb bags get 1 free.

Open Original Shared Link

I eat cinnamon chex all the time with no issues....though I don't have issues with canola oil.

  On 4/24/2012 at 7:24 PM, Skylark said:

Hard to know what it means. If I were you I'd write the manufacturer.

Bob's Red Mill has gluten-free oats if that brand is available in your country.

I use them without problems.

I eat them all the time and I have no problems...it helps feed my love addition with chocolate and peanut butter! The only junk food better is pb m&ms!

  On 4/20/2012 at 5:20 PM, sce2012 said:

How do you test for intolerances?

I was just thinking about ruling them out personally. Like removing it from your diet and see if it helps.

I don't know about low tri numbers or the anion gap, but I can tell you that once a month right before my cycle I get very sore quads. Could it be a low level of some sort of hormone due to your thyroid? Now i'm not sure if "coffetime" is male or female, but either way, both genders go through a hormonal cycle. (For example, my students, even male, on seizure meds always change side effects the same one week in the month). Like I said I don't know about the tri numbers or anion gap, but just a thought related to your thyroid.