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About mtcross

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  1. I mix it half and half with brown rice and throw it in the rice steamer, gives a great flavor and better texture to the brown rice. Usually I throw a stir fry on top.
  2. I mostly use olive oil for cooking, canola for baking, though I also love using walnut and avacado oils when I can.
  3. I haven't tried to use it as a salad yet, but millett reminds me of Couscous. I plan to cook the millett a bit dryer than normal and start adding stuff.
  4. I've been looking for gluten-free pita/flat bread when I get a chance at the local stores. I'm starting to wonder if there is such a beast commercially available or do I need to get to cooking? If the answer is "Yes get to cooking", how hard is it to make? Normally I'm not afraid to try cooking anything, but with the lack of options on my local shelves it makes me wonder why.
  5. I make a lot of stir fries... and use brown rice, but I found that if you mix half brown rice and half quinoa it gives it a better flavor and is lighter and fluffier than straight brown rice.
  6. Until then I will just have to keep making mielie pap... I make it better than my spelling would indicate..
  7. I'm from the US but during my many visits to South Africa I've fallen in love with a few of your dishes, but the one I would love to find a gluten free recipie for are Rusks.. So if any of you run across a decent gluten-free version please share... I'm about to try my hand at (please pardon the spelling) boer vors and biltong... I know I can do the vors but the bultong may be a challenge in the wet climate we have here. In any case good luck
  8. Today I've felt itchy.. and had the funny feeling in my eyes, the same I get when I'm too close to a cat (my only other known allergy). I've been gluten-free since Monday and doing well, and could not put my finger on why I'm feeling off, then it hit me.. I grabbed my old Costco shampoo this morning, out of habit. Oh well if that's my biggest mistake today things aren't all that bad.
  9. Guinness and other real beer... but I've only been gluten-free since yesterday. It will be interesting to see what really drives me nuts.
  10. So the diagnosis isn't official yet, just had the blood test yesterday but the camera tour from a few weeks ago indicated that I am a celiac. I don't have the painful gut, or big D symptoms but my Dr. was concerned about a couple recent blood tests that indicated I was anemic (October) and then borderline anemic (January). But when the camera Dr called a few days ago asking me to have the blood test for celiac it made sense and may explain the foggy head, always feeling like I could use a nap,anemia issues, constant flatulence and occasional bloated feelings. I've decided to start the gluten free diet on Monday, so this weekend is my goodbye to a few favorites, real pizza and Guinness last night, a real burger and Guinness tonight, and I'm leaning toward raviolis tomorrow night, we'll see about the Guinness, though I may go with a real IPA. Now for a few questions.. a quick Google search has not turned up a search able list of safe products.. I really need to know if I can still consume mass quantities of Hines Ketchup... if not I'm not sure what to think- Hunts would do, but... I can give up my favorite post Sunday long run muffin, but give up ketchup? And a few other things like that, are there major brand bbq sauces that are safe and some that aren't? I don't mind doing my own baking, but my few attempts to bake gluten/dairy/egg free for a friend did not turn out quite as well as I had hoped, tasted fine, but the stuff would not hold together. The soda bread turned into crumble bread. I'm hoping that the elimination of eggs and dairy had more to do with the texture than the gluten-free? I'm sure there are tricks to baking gluten-free breads, both yeast and soda.. is there a good rule of thumb or have you all just done the trial and error thing? I also love to make my own pasta from scratch, esp. raviolis, have any of you had success making your own gluten-free pasta and is there any hope for gluten-free ravioli? One final question: Should I be concerned that my spell check keeps trying to change Celiac to Celibate? I thank you all for any guidance, though I think this may have been as much a rant as a request for answers... kind of funny that my first concerns aren't really health related but food related. Though about 5 years ago I underwent a huge diet/lifestyle change, lost a bunch of weight and became an endurance athlete, and during that time I've been very good about keeping my food log. So I am not concerned about making another change in my diet, though there will be a few more convenience issues this time. There I quit, I'm done for now.. I hope. Enjoy your weekend
  11. I just found out the other day that a recent um.. camera procedure indicated that I may be celiac, and am going in for the blood test tomorrow. But this possible diagnosis does make quite a bit of sense and answers a few questions. With that in mind I really don't want to ask a bunch of questions that have been asked by every person with this diagnosis.. So is there a list of FAQs or something along that line that can help me start making good choices/decisions/purchases? Thanks in adavance
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