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Everything posted by missmellie

  1. missmellie

    Newly Diagnosed But Not New To Celiac

    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 my sympathy. You are not alone. I'm going through more testing, too. None of this is fun. But, I have faith that we will get better.
  2. You won't need to ask them to use it. It is standard procedure to use dye in the examination process. :-)
  3. 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. 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. Sometimes the kids and grandkids come over for cookouts and MeMaws cooking. Despite concentrated efforts at producing something edible, I'm still very disappointed in the texture of my baked goods. I suspect that the problem lies not only in the difference in flours, but also in the lack of eggs in the dough/batter. Now, all of my pancakes, biscuits, cakes, etc. are very wet and gummy no matter how long I cook it. I've tried cutting back on the gums. Didn't change much. My baking powder and soda are fresh and the goods rise, but are still quite "wet". I usually use an egg substitute like Orgran (mixed with stick blender before adding to the recipe), but have also recently tried using ground flax soaked in warm water. The only thing I have made that I'm pretty happy with are some substantial cookies that have enough protein and dried fruit, that I eat one for my breakfast. They contain some of the heavier flours and are quite dense. It seems like the heavier nut flours and all the fruit compensate to keep them from being so wet. I would love to make pancakes, biscuits, and cakes that are light and "fluffy". Is that even possible? Can anyone give me some hints, please? Thanks!
  5. 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's less than 100 degrees outside every day. :-)
  6. 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 who types up the reports from these procedures.)
  7. These are some great stories!! I've had quite a laugh. Thank you so much for sharing.
  8. missmellie

    Please Read :)

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

    Stinky Eggs

    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

    Muffins Burning

    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. Just curious as to why you would want to reintroduce something to your body that you know you are intolerant of?
  12. 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. 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. 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. 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

    Stinky Gluten Free Bread

    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. 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. 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. Sometimes you need to break off a bigger "hunk" that what you actually need at the moment. We all have to start learning someplace.
  20. 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 soy usage as a diagnosed cause of villous damage. However, once the intestines are inflamed and damaged, we can react to lots of different things. Are you still using dairy? Many of us cannot tolerate dairy, or eggs, or soy, in addition to the gluten intolerance. Do you have GERD? Drugs to treat it can cause damage. I, too, would wonder about your gallbladder since your pain is UR quadrant. What are you eating while you wait for the results? If the current problem is your gallbladder, you might feel better if you stay away from fats. I'm sorry you're having such a hard time.
  21. 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. 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 told me all of their sausages were made on site, without gluten except for a German one which had bread crumbs added. You might try just asking the butcher. The ones I spoke with were very helpful.
  23. 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. 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. 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 encouraging info about the aluminum.) The good news is you get to pick out some new stuff for your kitchen.