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BeFree

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Latest Celiac Disease News & Research:

Everything posted by BeFree

  1. BeFree
    I don't know where your husband's friend got that information, but it just plain doesn't make sense to say that "everyone" would react in the exact same way to eating or not eating any certain food. Everyone's body is different.
  2. BeFree
    No apologies...I would dance around for french fries too!
  3. BeFree
    Baked lemon pepper salmon, brown rice and Alexia Sweet Potato Tater Tots. Mmmm good stuff. God Bless the Alexia company for making these tots gluten-free with rice flours instead of wheat!
  4. BeFree
    "I am so grateful for Chik Fil a and the dedication to keeping things seperate, I have eaten here and have NEVER had an issue, there is no other restaurant I can say that about." Sweet. ChickFilA, you rock!!!
  5. BeFree
    Oh wow thanks! This used to be one of my favorite things to make before going gluten-free. It reminds of the days of making little cakes in an "easy bake oven" LOL!
  6. BeFree
    Well, I'll tell you, whatever any doctor says, you have to go by how you feel. Before going gluten-free, I had all kinds of knee pain. I didn't think anything of it, because I've had several knee injuries and I thought it was just something I would have to deal with in my life. I was to the point where I had to hold onto the stair railing and lean on...
  7. BeFree
    "Our risk of cancer drops to normal after about a year on the gluten-free diet." That's good to know!!!!
  8. BeFree
    "Funny - I never ever would have come up with a breakfast like this before being forced to go gluten-free. Actually, I ate the same thing everyday" Yes I've been having some pretty "creative" breakfasts too...I used to eat the same thing every day too...toast, every day! I could still eat toast every day, BUT, now it is too expensive to eat every day...
  9. BeFree
    Sounds yummy Lucia! Toast is still my favorite thing for breakfast, even gluten-free. Nothing too exciting for breakfast today...banana with cinnamon and a sweet potato.
  10. BeFree
    No fighting in my thread! J/K The only word I can focus on in all of the info above is "temporary"...I don't care what this bean reaction is called, as long as it's temporary!
  11. BeFree
    I had some of the Kinnikinnik brown bread with lots of butter and strawberry jam, wow, this was a good combo! The strawberry complimented this particular bread nicely. However, this might be the last of that bread for me a while though, since I think I'm reacting to beans and peas now and I maybe can't have the pea protein in this bread. Still testing...
  12. BeFree
    I'm taking a good B complex, because I know that is necessary to make for lack of B-vitamin-enriched breads. But I wonder what I will be lacking without beans and peas.... BTW whoever fixed the spelling on the header on the post thanks...it was irritating me so much that I could not go in and edit that!
  13. BeFree
    Two questions... "It's called cross-reactivity and can happen when the body begins to mistake other foods for gluten." If my body mistakes legumes for gluten, will legumes cause the same intestinal damage that gluten would? Also, if I end up having to cut out all beans/peas etc, what I should I eat to make up for it in my diet, nutritionally? Thanks...
  14. BeFree
    Peanuts seem to be OK for me, but not beans...does this make sense?
  15. BeFree
    I'm starting to strongly suspect that I'm now reacting to other foods in the legume family, related to soybeans. Lentils, chick peas, kidney beans, guar gum... Anyone else have this? Is it common? Temporary? Permanent? Any insights at all???
  16. BeFree
    For lunch, some fried fish with Schar Cheese Bites for the coating
  17. BeFree
    Wow, just got the box delivered to my door. That was fast!
  18. BeFree

    Thank you so much for heads up! At last I get to try some of this. I have become a pretty good bread baker but it's always fun to try new stuff!

  19. BeFree
    I don't know if it's OK to post this here? But there's a fantastic deal on Chebe bread, today only. Open Original Shared Link If I'm not supposed to post that kind of thing here, I apologize....
  20. BeFree
    "It can also be pretty awful if you burn the butter." OK I'm thinking maybe I just burned it. Julia Child I'm not. I'll give it another try, on the stove this time so I can watch it more carefully.
  21. BeFree
    "In a pot, melt 3 T of butter/margarine/your favorite fat on low heat. When it melts, add 2T of cornstarch or a gluten-free flour mix and stir to combine. When it is all combined (don't let it start browning) add 2 cups of milk (or your substitute). Turn the heat up, then stir continuously until the whole thing thickens and starts to bubble. Turn off the...
  22. BeFree
    "I'm afraid I must be a purist. I just can't imagine why you would want to make a sauce in the microwave (unless, of course, that was the only heat source available). There is just something so satisfying about watching a sauce evolve in all its velvety smoothness....." LOL for some odd reason I thought it would be easier to make it in the microwave...
  23. BeFree
    So...I'm pretty new at this, and I tried to make this microwave cheese sauce by substituting Bob's All Purpose Flour, uh, really did not work. Any advice? I want a quick cheese sauce that I can melt in the microwave. Tried to use this recipe: 1 cup milk 3 tablespoons all-purpose flour salt and pepper to taste 2 tablespoons butter 1 cup shredded...
  24. BeFree
    "I make on most mornings: scrambled eggs (1/2 regular 1/2 white) bacon or canadian bacon, cheese and avacado in a corn tortilla." That sounds so good, I Love Love Love avocados, if they weren't so expensive I'd probably be eating them three times a day! "I am a bit emotional about this, I know silly right but being able to add eggs back into my...
  25. BeFree
    How about some of those little individual cups of applesauce? Those are good and they have so many different flavors now.
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