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About xMichellex

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  1. Angie, That was a great idea. I used to make Thai spring rolls with rice paper. This just reminded me of that and I can still eat those! Yay! Now that is good news
  2. Those are great ideas. Thank you! Are you ever concerend about leaving the crock pot on all day without being home?
  3. Want to adopt me for a week so that you can show me how you make all these fabulous sounding things? I have thought of buying one before but I'm a little intimidated. How did you learn to use yours?
  4. That is very sound advice. It took more than a couple of days to make me so sick, then it will certainly take more than a few to get me better. For now, I am just going to keep it simple. Good idea about the peeling. I always thought that the extra fiber you get from skins is healthy, but perhaps for now, at least, I should take your advice. Thanks!
  5. Snickers?! Is that gluten-free too? That's the best news I have heard all day. I have a question about the frozen rice. Doesn't it dry out terribly? Do you use white or brown or both? I would guess that brown rice dries out even more.
  6. You all sound so organized! If I had the freezer space, I would probably cook all weekend and then freeze individual meals. Do you freeze your burgers too? I like the idea of having some homemade cookies on hand, rather than buying these supposedly gluten free ones. Where is a good place to find recipes? Thanks for all the advice. It is truly appreciated.
  7. I am pretty new to going gluten free and I am struggling coming up with fast and easy meals. I am limiting myself to whole foods with very few pre-packaged items. I do make my own chicken stock and bread. I am in grad school and I have very little time to make elaborate meals (for two). Most of the time I take my meals with me but I am getting pretty tired of chewing on carrots for dinner while sitting in class. Any ideas or recipes would really be appreciated!
  8. I'm in the same boat. I'm going to give the stuff away. Apparently gluten free does not necessarily mean gluten free.
  9. That is probably the way to go, but only if you don't mind being your own guinea pig. I'm so new at this and I feel so raw still that I am afraid of getting sick. Partly because I am in grad school and getting sick can cause a lot of trouble there for me and partly because I have just barely begun to taste the freedom from being sick.
  10. I thought I was being very strict with my diet but somehow I got glutened. For the life of me I could not figure out what it could have been. Everything was fresh except the rice milk. But I checked Rice Dream's website and it says that both the rice and soy milks are gluten free. However, some posts on this website suggest not using Rice Dream. What am I missing here?
  11. Peter, You didn't bury me. You have just set me straight. Since we are dealing with arbitrary numbers and voluntary labeling and testing, there is no way to truly know what is being ingested. The safest bet (for me) is the whole foods approach, at least until I figure things out. I just wish that would happen soon. Peter, your information has been invaluable. I thought this website was a great resource, but now I see that the moderators are a big part of that. Thanks again.
  12. Peter, I read the entire post. Thanks for that link. I am now truly bummed. This is discouraging and frightening. Since you are so well informed on this topic, may I ask you another question? Say that I consume 3 different produts in one day and each tests at 20ppm. Does that mean that I just consumed 60ppm? So perhaps I am not reacting to one product but rather to an accumulation?
  13. Hello! I am pretty new here. I have posted a couple of replies and seem to have lost them! Is there a way to keep track?
  14. I believe I am getting better at reading labels. I thought that to be safe it was best to stick to stuff that has been labeled
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