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About ciamarie

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    baking, computers, Debian Linux, politics
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    state of Washington, USA

  1. Someone asked for a recipe without any gums, and this could probably be adapted to use some other fruit besides bananas, also? I made it last Friday, came out great! I based it on a recipe in my 30 year old Fanny Farmer cookbook, which is my favorite. I used 2 bananas instead of 3, and left out the nuts just because I'm avoiding most nuts at the moment.

    Banana nut bread

    3 ripe bananas, well mashed

    2 eggs, well beaten

    2 cups flour [i used 1 cup white rice, 1/2 cup brown rice, 1/4 cup each of tapioca and potato starch]

    3/4 cup sugar [i used 1/2 cup granulated cane and 1/4 cup light brown C&H sugar]

    1 teaspoon salt

    1 teaspoon baking soda

    1 teaspoon baking powder [i added this from the original, since it's gluten-free flours]

    1/2 cup coarsely chopped walnuts (optional)

    Mix everything together well, I mixed the wet & dry ingredients separately, then added the wet to the dry. It's a moderately stiff dough. Pour into a buttered loaf pan, bake for 1 hour at 350. Adjust for your oven, I baked it for about 55 minutes. Remove from pan on to a cooling rack for at least 30 minutes before slicing. Enjoy!

  2. Do you have a hand mixer? I have a kitchen aid hand mixer that I used for my first gluten-free (rice blend) yeast bread, and it worked fine. Though that dough was pretty wet, the next time I reduced the water and actually mixed it all by hand and that was fine too. I've mixed pretty stiff cookie dough with the hand mixer, it has enough power to work through it.

    I didn't look at the link, but if it's similar to the King Arthur pizza dough (on another thread) it's probably pretty thick. I think that one suggests a stand mixer but said a hand mixer would work too, but that it's too stiff to do it by hand. If you don't use a stand mixer, I'd say just make sure it's all mixed thoroughly and perhaps let it rise a little longer than it calls for. Probably the stand mixer would incorporate more air for the dough to rise quicker... I haven't used Pamela's mixes, so ymmv and someone who has will hopefully drop by.

  3. When I had DH on my face a few years ago, (and didn't know at the time that's what it was) I did find that pro-active solution helped. It didn't go away completely until I stopped eating wheat. (Not knowing better, I switched to spelt, ugh!) I thought it was some weird form of adult acne, since I was in my late 30's. I also wore some cover girl foundation over it when I went out in public, though I don't generally wear foundation. Of course since I didn't know better, I also don't know about the ingredients.

    Also because it was very itchy sometimes, and I knew I didn't want to scratch too much -- when I got home from work I would wash off everything else and put some calamine lotion on it. As I recall, it helped some. Of course, you'll want to check the ingredients on calamine lotion too. It should be available at any drug-store, somewhere near skin ointments and similar things. We used to use it when I was younger, on mosquito bites; so that's how I knew about it as an itch reliever.

    Lastly, I really suspect that only eating gluten at one meal a day would be plenty for testing.

  4. I've been gluten-free for about a month now, but I had given up most dairy (except butter) a few months ago, trying to figure out what was making the DH worse. (At the time I was calling it eczema, and using a food journal I realized yogurt and cheese made it worse.) Then on Thanksgiving I had a small amount of dairy, and the next day my stomach was complaining, pretty much like you describe.

    Then you'll probably also want to check for gluten cross-contamination (CC), because the lack of energy and being 'too depressed' sound to me like they may be gluten-related. But I'm still mostly new at this myself... Have you checked your personal care items, like soaps and shampoos, etc. ? I'm sure others will have good suggestions, also.

  5. Xanthan gum upsets my stomach, kind of feels like someone hit me in the stomach. No digestive issues but still, my stomach is upset and doesn't feel nice. Guar guum does give me digestive issues and I will be dizzy for 3 days. The worst of any of them, for me, is carrageenan.....oh boy, talk about make me sick.....digestive issues, feel like I have the flu and want to throw up, dizzy for 3 days, bad stuff. So I avoid all gums.

    Er, after I saw this reply I also noticed your sig that mentions intolerances, including guar gum. I was trying to be helpful when I threw out the idea, but not so much this time I guess. Sorry... :unsure:

  6. I don't have a huge amount of experience with it, but I've made a couple loaves of rice blend bread with guar gum, (Now brand), and they turned out o.k. I used the amount suggested on the container for the first loaf a few weeks ago, which is 1/2 teaspoon per cup of flour, and it was too rubbery. I used half that amount for the next loaf, and it turned out much better. I used one of the recipes for sandwich bread from the forums here, which collapsed a bit in the center - but it's edible. :D

    As a bonus, the guar gum cost less than the xanthan gum I found, which was a big factor in trying that option first.

  7. ciamarie, most often in North America maltodextrin is made from corn, not wheat. If it is made from wheat the ingredients list has to make note of it. Maltodextrin derived from wheat is most common in Europe, but I believe they still have to declare it on the label.

    Thanks for that info. It may just be that particular supplement bothered me, related to maltodextrin or something else? I have another supplement with maltodextrin that doesn't bother me, so hard to say for sure what it was in that case. I'm just not sure that it's always safe ...

  8. I'm so glad you asked. :) I'm pretty new here (this will be my 3rd reply I think...), but I discovered I had a problem with wheat over 10 years ago. It was only about a month ago that I read the book 'Healthier Without Wheat' and read the description of DH that I realized I've had outbreaks of that a few times over the last, I don't know, 30 years or so... and a lot of the rest of it matched too. I won't go into all of that history right now.

    But after I realized I had an issue with wheat, back in the late 1990's, someone told me about the 'blood type diet' (I'm O+). After about 4 days of being wheat-free, I realized I was waking up without 'brain-fog'. However I did start eating and baking with spelt flour, and even occasionally ate some wheat, until about a month ago when I read in the book above that having DH was essentially the same as having celiac disease. All of that is the preface to my reply about Thanksgiving. For the last few years I have been the one who makes the stuffing for Thanksgiving dinner at my twin brother's house with his wife and kids, and in years past it was made with home-made spelt bread. This year it was made with gluten-free bread (combo of Ener-G light brown rice and white rice loaf, cubed and toasted), along with the usual onion, celery and Bell's seasoning. (You can't make authentic, New England stuffing without using Bell's seasoning! And yes, it's an herb-only mixture, no gluten!). My brother even liked it.

    I had tried a couple of times to make my own gluten-free combo. rice flour loaf in the last month, but they weren't quite right for stuffing, or any public consumption. :huh: And I offered to supply potato starch for the gravy, but my sister-in-law already had some, yay. Overall it went well. My niece and her husband brought some yummy mashed potatoes (and a green-bean casserole I avoided), and I also had some yams with butter only, as well as turkey, which was a Foster Farms from costco (no additives). In years past I used to eat some of the dessert goodies, so my sister-in-law did ask at dessert time whether I wanted to have pumpkin cheesecake or apple pie. (Normally I might have had a small portion of both!) But I said no thanks to both, and instead ate the gluten-free pumpkin muffin I had brought with me, to make it easier to avoid temptation. The pumpkin muffin was one I had made a couple of weeks previous, and put in the freezer.

    So overall, it was pretty good. And as a bonus of sorts, I got to take home the carcass of the turkey, and it's now burbling on my stove with some filtered water, to make a nice turkey stock. :D

  9. I had a probiotic supplement with maltodextrin in it that gave me that feeling, as well as getting really tired. I had only been gluten-free for about 2 weeks at that time (now it's been about a month...) The research mostly says that it's ok, because it's so highly refined that any gluten that was in the source is no longer there, I don't buy it. So it's possible it's something like that.

  10. Personally, I would look at your supplements also. You said you'd been taking them for months (25 of them? yikes...), was this before or after starting gluten-free? I have the added issue of DH (dermatitis herpa( ta-something)), so I discovered through these forums to reduce iodine also. I had already discovered that some supplements I'd been taking made me feel nauseous, before starting a gluten-free diet about a month ago. (For example: twinlab zinc). Keeping a food & supplement journal might be helpful for that.

    If possible, you might want to rotate them, like take just 1 or 2 one day and see how you feel, make notes, and try another one the next day.

  11. It might also make a difference whether it's organic or not? A good amount of corn in the U.S. is GMO, which I discovered when I was researching excema. I'd been avoiding corn for years, and recently started to occasionally have organic popcorn popped in coconut oil, and it's been o.k. I stick to organic because I read that will mean it's non-gmo. Unless it specifically mentions being non-gmo, I did find some corn chips that say that.