missmellie

Hi, tannilisa. Most likely you are reacting to something else, in addition to the gluten. Many of us react to dairy and soy, and there are lots of other possibilities. Some people find it helpful to keep a food diary so they have a record of what they have eaten. Then they can figure out what they ate that caused a reaction. Hang in there. You have...

You won't need to ask them to use it. It is standard procedure to use dye in the examination process. :-)

The only thing I can for sure is you're not the only one. I have experienced the same thing and have had multiple tests to find the cause. They finally said "well, some people just have little amounts of blood in their urine and we don't know why." I guess the important thing is to rule out potential serious causes.

Yes, Clamarie. Please do pass along that applesauce cake recipe. And, thanks for your advice. I will give it a try. Edible pancakes would be a good place to start. I happen to love apple cider vinegar, so trying the soda/vinegar combo and using lighter flours will be the first thing I try. And, I intend to start trying the baking again as soon as it...

If I understand the OP question, the dye that is used is added AFTER the biopsy specimen has arrived at the lab for processing. Dyes are commonly used to make the variations in the tissue easier to see and as part of the testing process. The patient is not exposed to those dyes. They are just a part of the tissue examination process. (I am a medical transcriptionist...

Before going gluten-free (and dairy, soy, egg, etc. free), I was a "from scratch" baker: cakes, cookies, biscuits, pancakes, quick breads, you name it, for a large family. None of it lasted long, 'cause it was gobbled down. Now, I live alone and cook EVERYTHING I eat - no going out because of the multiple intolerances, but I'm not happy with the results...

These are some great stories!! I've had quite a laugh. Thank you so much for sharing.

So sorry, I'm not understanding the question. Could you restate it please?

Have you ever tried 2 layers of zip-type bags? When I need to store the rest of a cut onion, I place it in a zip bag, smash out the air, close the bag, and then put that whole thing down inside another bag and zip it closed. This works even with cheaper bags.

A lot depends on the muffin pan itself, the temp of the oven, and where in the oven you place the muffin pan. Please try placing a flat pan (like a cookie sheet) directly under your muffin pan, and place them in the middle of the oven. You might need to raise the shelf. Others have already suggested turning down the temp just a bit. Good luck!

Just curious as to why you would want to reintroduce something to your body that you know you are intolerant of?

My favorite ready made, easy to find salad dressing is Kraft Balsamic Vinaigrette Lite. Kraft now calls it "Anything dressing". It's very flavorful and has no gluten, soy, dairy or eggs. Good luck with your project.

I totally agree with Sylvia. That cooking time is much too long unless the chicken breasts are huge and frozen solid to begin with.

Thank you for sharing this link. I, too, have multiple allergies/intolerances and I am always interested in recipes that give the cook safe options while presenting new ideas and good taste.

Absolutely check the prices of gluten-free products online!! Like some others have already posted, I also buy from Vitacost and Amazon. Love them both, partially because of the information that is available online that is almost impossible to get when you are standing in the store wondering about "this box on the shelf" vs. "that box on the shelf".