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pricklypear1971

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Everything posted by pricklypear1971

  1. pricklypear1971
    Would be nice, but I'd put my money on doctors using it as an excuse to tell women not to trial a gluten-free diet. But I'm a sarcastic woman on a gluten-free diet so my pov is probably skewed.
  2. pricklypear1971
    If you haven't made gluten-free bread before why not start with a mix? I tried KAF, and GFP French, and I think Namaste?? I haven't used the hook on any of them...I have a jet engine Kitchenaid... I'm going to make a King Cake next weekend. Now THAT will need a hook.
  3. pricklypear1971
    That's the size I found at New Life. It's really not that big when you start using it...
  4. pricklypear1971
    Exactly. Most of the Veg/Vegans I've known have all said they feel better eating that way than eating meat. After they've done it a while the "animal-cruelty free" part is far down the list. So, while it was a choice, they seem to get a health benefit from it. A few even said they tried meat again, and just couldn't do it. I wonder, for many of the long...
  5. pricklypear1971
    I've actually been out to eat with Vegans and Vegetarians who didn't eat a thing, or were stuck with a crappy little salad because of their voluntary restrictions about their diets - no meat cooked on the same grill, etc. People with religious food restrictions aren't always in the company of others with similar restrictions and are also stuck in similar...
  6. pricklypear1971
    Yep, I have shaky fingers. They shake left to right not up and down. It's especially bad if I try to do the "Spock" move. It started with my left hand - thumb actually. Then I went gluten-free and it almost disappeared. Then it came back. Now it's gone again, but my hands hurt like someone slammed an encyclopedia down in them. I'm also in the middle of...
  7. pricklypear1971
    Most sea salt (I've never seen one that ads it, frankly) does not contain ADDED sea salt. I think they put that in there since people are used to table salt containing added iodine. My sea salt (Redmond) says it contains .002%. I have a French Celtic grey salt (imagine the oddities of that one) that says it does not contain iodine. I think the content...
  8. pricklypear1971
    I think your Celiac "outted" you, for lack of a better term and you're dealing with two (or more) major life events , and two life-changing medical diagnoses. You could hide the liver disease, but you can't hide the Celiac when people eat around you and expect you to join in, can you? I'm the Queen of Denial. I get it. And I know this. If you didn...
  9. pricklypear1971
    I wonder if we'd be depressed if we didn't have to screen everything? Translation: if the world wasn't "wheat centric"? Are we supposed to take antidepressants WITH or WITHOUT gluten in them???? Yes, Celiac is also a disease of social ostracism. Sad thing is that it doesn't have to be. The author is clearly ignorant about Celiac if s/he thinks...
  10. pricklypear1971
    Just beware - if you feel like you get glutened after using them (or feel like you can't shake the gluten and can't pinpoint it) you may need to revisit those cookie sheets and pots.
  11. pricklypear1971
    I just bought some Authentic Foods superfine white sorghum at New Life in Tucson. I haven't seen it anywhere else, except online. BRM makes one but it isn't as fine of a grind, which can make a difference when baking. I bought the sweet rice flour at a Korean Market.
  12. pricklypear1971
    Your family may like this, too. I add pancetta or bacon and red pepper. One of my faves. I usually use corn/quinoa pasta but I MAY have used rice pasta....so it would get starchy. Yep, pretty sure I did.... Open Original Shared Link
  13. pricklypear1971
    You can scour aluminum pretty well with barkeeper's friend. I kept my stainless pots and cleaned them with it and all is fine. If there are deep impressions you may just have to switch them out. I kept my aluminum cookie sheets (after scouring with bkf). An alternative is to line them with parchment paper when using. So far so good but I will eventually...
  14. pricklypear1971
    Don't forget the phone and the refrigerator handle, in addition to the remote. I have seen crumbs the size of ants on all three. And another one is furniture - big chunks of stuff in the depressions around buttons on my new leather couch... They call me the Gluten Police. They don't bother bringing it in the house anymore....I caught my son (age 9) and...
  15. pricklypear1971
    I think quite a few posters here have had (or still do) have yeast issues. For some, the gluten-free diet is all that's needed to clear it up, others need a strict yeast/sugar reducing diet. In my case, I was told I had a yeast infection under my arms/chest and it wasn't...it was Dermatitis Herpetiformis - the skin form of Celiac. Get your testing done...
  16. pricklypear1971
    Then you need to go see your doctor and get your Hashi's and thyroid reevaluated. A swollen neck, assuming it isnt weight gain or, can be a sign that something is going on. I know it's hard to tell. I didn't realize how inflamed my whole body was from gluten til I got off it. It can be a real eye opener.
  17. pricklypear1971
    Ok, tried pancakes this morning using a mix of white sorghum, amaranth, tapioca, potato starch. Awesome. Made a thick batter, didn't dissolve into a runny mass after 5 minutes, held shape on the griddle, great browning, rise equal to wheat. I saved some batter in the fridge and will try it tomorrow morning and see if performance changes overnight. You...
  18. pricklypear1971
    I made a roux with sweet rice flour and the taste was very good, much better than using KAF mix. It takes a long time (longer than wheat flour, so in roux terms, that's a while) and the color wasn't as dark but the taste was dark. So be careful, you may burn it if you try to make a "dark" roux. Mine was medium in color but tasted dark.
  19. pricklypear1971
    I think what most people are referring to here is that some people react to what is commonly thought as "safe" levels of gluten - below the 20 ppm, or even 5 ppm. So, a person who is not super sensitive could eat at a gluten-free restaurant without a reaction, but the super sensitive (reacts to gluten below 20 or 5 ppm) may not.
  20. pricklypear1971
    I know there's a big thread somewhere here about this but I can't find it....so here it goes. I love my FIL. He's very supportive of my new diet, so this isn't about someone sabotaging my diet or making nasty remarks...it's about the funny crap that rolls out of his mouth. I love watching his face when he eats my cooking (always gluten-free now) - its...
  21. pricklypear1971
    If you want something completely chemical-laden but yummy do the infamous Rotel/velveeta dip. A block of velveeta, 2cans of Rotel. Melt it in a crock pot. Some people add browned ground beef. Serve with corn chips or Fritos. So bad but so good. Junk food deluxe.
  22. pricklypear1971
    So, an update... Genetics: he didn't get my half Celiac gene but did get a half gene from Dad. He got my half Dq8 "autoimmune risk gene" and my weird half dq2 gene that I never see mentioned anywhere. Celiac panel: negative and he isn't iga deficient. Vitamin panels - deficient in D, low C, and K may be low ( he wasn't fasting, will need to retest...
  23. pricklypear1971
    Wow. Didn't know they had gluten-free cookies! I have had mixed reactions from tj processed stuff. Maybe I'll work up nerve to try them. I have great luck with the creme br
  24. pricklypear1971
    I am sensitive to iodine, and at 2 months gluten-free I found following the thyca diet put mine into fast remission. I was strict for 2 weeks (except a bit if butter) and saw immediate results. There are a few caveats, at least for me...corticosteroids seemed to interfere with the healing of the rash. Going off them 100% was ugly, but necessary (including...
  25. pricklypear1971
    I suggest an ND. See my other post above.
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