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missmellie

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Everything posted by missmellie

  1. 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...
  2. missmellie
    You won't need to ask them to use it. It is standard procedure to use dye in the examination process. :-)
  3. missmellie
    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.
  4. missmellie
    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...
  5. missmellie
    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...
  6. missmellie
    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...
  7. missmellie
    These are some great stories!! I've had quite a laugh. Thank you so much for sharing.
  8. missmellie
    So sorry, I'm not understanding the question. Could you restate it please?
  9. missmellie
    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.
  10. missmellie
    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!
  11. missmellie
    Just curious as to why you would want to reintroduce something to your body that you know you are intolerant of?
  12. missmellie
    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.
  13. missmellie
    I totally agree with Sylvia. That cooking time is much too long unless the chicken breasts are huge and frozen solid to begin with.
  14. missmellie
    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.
  15. missmellie
    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".
  16. missmellie
    I can't explain "stinky stuff". But, the ingredients you are using are not wheat flour. Nothing you make from them is going to smell like the aroma of wheat flour bread.
  17. missmellie
    The only issues I've had with teas are the ones with added "flavors". For whatever reason, many of them have added soy. I drink quite a variety of teas, but don't recall seeing any with gluten.
  18. missmellie
    Giving up dairy and gluten were both difficult, especially since I also have to avoid eggs and soy. Soy is VERY difficult to avoid, especially when eating out, even harder to avoid than gluten. Like some of the others have said, I miss cheese a lot. There are substitute flours and "milks", but finding good-tasting substitutes for cheese and eggs is impossible...
  19. missmellie
    If you have frozen, already cooked, sliced bread, just remove the slices you need and thaw it on the counter, or in the gluten-free toaster, or microwave. If you're making a sandwich that won't be eaten for a while, don't bother to thaw it. It can thaw in the lunch box, or wherever. You might run into trouble separating the slices while they are frozen...
  20. missmellie
    Frustrating, isn't it? You do what you think you're supposed to do, but don't start feeling better. So sorry for your troubles. Several questions come to mind. (My job is typing up the results of gastrointestinal biopsies. I am NOT a doctor in any way, shape, or form.) NSAIDS - Do you use them? They can cause LOTS of damage. I have never seen...
  21. missmellie
    My response to soy is very much like the reaction to gluten (typical gastrointestinal response), without any skin reaction though. Dairy affects me the same way. I hope you feel better soon.
  22. missmellie
    It has been my experience that customer service personnel usually respond better to a specific question than to a general one. For example: Does XYX brand sausage contain gluten? In place of: Do you have any gluten-free sausage? Have you spoken directly with a butcher? When I lived in TX, I used to shop at 2 different Sprouts stores. Their butchers...
  23. missmellie
    Thanks, AVR. I'm fairly new at adjusting recipes and simply don't like what the gums do.... make things gummy!!! There is such a fine line between "enough to do some good at keeping the goods stuck together" and "YUCK" (this stuff is so wet and won't set up right). I'll try the cornstarch. Thanks for the hint.
  24. missmellie
    Perhaps the problem is not the drink itself. http://www.wcponline.com/pdf/1002OnTap.pdf http://articles.cnn.com/2010-01-08/health/soda.fountain.bacteria_1_soda-coliform-bacteria-ecoli?_s=PM:HEALTH
  25. missmellie
    Good news and bad news. The bad news is you really should get rid of the Tupperware because tiny bits of gluten are probably lurking in all the tiny pits and scratches in the plastic. I personally wouldn't use aluminum even if it was new, but that's just me. I don't trust it not to leach into our food. (Perhaps someone else can give you some more...
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