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auzzi

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Everything posted by auzzi

  1. auzzi
    Tapioca flour is the starch extracted from the root of the cassava plant [Manihot esculenta] that is dissolved in hot water, dried and powdered. Tapioca flour or starch is the same thing. Manioc flour is the finely ground fibres of the cassava plant [Manihot esculenta] that are left after the extraction of tapioca starch. Arrowroot [arrowroot powder...
  2. auzzi
    Grains/seeds besan - chickpea/garbanzo flour - buckwheat flour - teff flour - maize flour - masa harina - Quinoa Flour Tubers/beans tapioca flour - soy flour - cornstarch - arrowroot - mung bean flour others nut meals - coconut flour - fine grind polenta - chestnut flour - water chestnut flour - acorn flour
  3. auzzi
    I did laugh at the woman who exclaimed that she had gone "gluten free" because it was a very healthy diet. So much so that she was trying to put her 13-year old son on it also. He was resisting .. Was she coeliac/intoleran/allergic or even sensitive ? No, but she knew all about it due to her line-of-work .. which was ? she worked in a Health Food Store...
  4. auzzi
    DD is gluten-free and DF - neither affects her Keratosis pilaris ..
  5. auzzi
    A bit late .. but something to try - Wacky Cake - Gluten-free, dairy-free, egg-free, nut-free, corn-free, soy-free.. 1 1/2 cup gluten-free flour* 3 Tbsp cocoa powder 1 cup sugar 1 tsp baking soda 1/2 tsp salt 1 1/4 tsp Guar gum 1 Tbsp apple cider vinegar 5 Tbsp oil 1 tsp vanilla 1 cup water Preheat oven to 350
  6. auzzi
    Wheat allergy is a "blanket" term. Many parts of the wheat plant can cause allergies. Wheat-allergic people have an IgE-mediated response to wheat protein. There are four main proteins. Protein allergies: * Prolamins [various types of gliadins][α-,β- and γ-gliadins are all connected with coeliac disease] * glutelins [glutenin is the predominant al...
  7. auzzi

    ARCHIVED Head Sores

    auzzi replied to MN Grannie's topic in Related Issues & Disorders

    It could be Psoriasis. Try "natural" hair products - definitely nothing with sodium lauryl sulfate/sulphate in it ..
  8. auzzi
    If you can't find a support group on campus - start one .. Put a sign up at Student Health, the Pastoral office of any campus ministers, the Notice Board near the Food Hall, the College pharmacy/drugstore .. Pro-active! ... You have done very well, at a young age - keep it up! College life can be a pain in the butt sometimes, so swing it around to...
  9. auzzi
    My niece is a diabetic coeliac: she cheats: she spends a lot of time in hospital. My eldest is a symptomatic coeliac - reacts almost to a whiff of the stuff: her sister is an asymptomatic coeliac - no external reaction at all. As their gastroenterologist pointed out, looking at their biopsies, the external reaction [or lack thereof] is one thing: the most...
  10. auzzi
    These "Gluten Free" foods are not hidden. They just don't claim to be gluten-free .. As we have the most stringent Gluten-free Labelling Laws in the world, many manufacturers do not make the claim as they cannot guarantee 100% compliance over time. Materials and formulae vary with the source availability. Whichever product may be essentially gluten-free...
  11. auzzi
    Open Original Shared Link
  12. auzzi
    Chop the chicken into chunks. Dip it into your favourite gluten-free salad dressing. Drain/drip slightly. Roll in crushed gluten-free Corn flakes [rolled corn breakfast cereal].# Oven bake, pan-fry or deep fry ... # add herbs and spices to taste, if you want ...
  13. auzzi
    "Packing" means tamping it down ..Packed is used mostly with brown sugar, and ocassionally with powdered sugar. Weighing it is easier and more accurate ....
  14. auzzi
    Barmbrack and Rich Tea Biscuits ? UK ? Doves Farm is a reasonable gluten-free brand Barmbrack
  15. auzzi
    Most gluten-free flour/blends require more liquid when baking. An example of gluten-free mix 1
  16. auzzi
    gluten-free flours can go rancid very quickly, and that recipe make a vast amount. As Commercial gluten-free Bisquick contains Rice flour modified potato starch baking powder sugar salt xanthan gum gluten-free "Bisquick" Substitute Yield: 1 cup. 1/2 cup rice flour# 1/4 cup tapioca flour* 1/4 cup potato starch+ 3/4 teaspoon xanthan gum...
  17. auzzi
    Open Original Shared Link
  18. auzzi

    ARCHIVED Billirubin

    auzzi replied to 123glldd's topic in Related Issues & Disorders

    Open Original Shared Link Open Original Shared Link
  19. auzzi
    Previous post As I said before I have been using Erawan brand for nearly 10 years. Catering for two diagnosed "supersensitives" with lactose-intolerance is challenging. Gluten free in Australia is 3ppm. Their flours/starches are gluten-free conform to the standards .. If it is just the tapioca that you are reacting to, then you may be sensitive/intolerant...
  20. auzzi
    Dr Rita Lin Westmead
  21. auzzi
    Australian Standards/Law says that if it is not free of gluten [not discernible], then you cannot say it is "gluten-free" .. simple straight-forwards.. Current testing can detect 3ppm - so that's the benchmark in Australia. Low gluten has no relevance to the majority of coeliacs as they follow the zero gluten-free diet.
  22. auzzi

    ARCHIVED Marmite!

    auzzi replied to Mateto's topic in Introduce Yourself / Share Stuff

    Freedom Foods Vege Spread is a gluten-free vegemite replacement. Three333Threes Mightymite is a gluten-free vegemite replacement. Vegemite is made from yeast grown on barley and barley malt extract. Marmite contains derivatives of barley and wheat.
  23. auzzi
    Basic Gluten Free Bread 3 Eggs (60g) 60ml Oil 450ml water -could be less [430ml] or more [470ml] depending on flours/starches 1 tsp vinegar 180g Brown rice flour# 405g White rice flour# 3 tbsp sugar 3-4 teaspoons Xanthan gum 1 1/2 tsp Salt 2 tsp Dry yeast Preparation*: Mix Liquids together. Sift dry ingredients together. Mix both together...
  24. auzzi
    Based on Bette Hagman's Original Rice Flour Blend 6 c Rice Flour OR 6 c brown Rice Flour OR 3 c white ric flour and 3 c brown rice flour OR 3 c brown rice and 3 c soy flour AND 2 c Potato Starch AND 1 c arrowroot [real stuff not tapioca starch] Carol Fenster
  25. auzzi
    The problem is that there are many different cultivars of oats. Open Original Shared Link demonstrated that there are diferences in the toxicity of the different varieties of oat. The oats may be "pure", but this means that cross-contamination is not the single reason for reactions in people. Research into the prolamin (avenin) in oats indicates that...
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