Celiac.com Sponsor (A1):

Join eNewsletter

Celiac.com Sponsor (A1-m):

Join eNewsletter


Advanced Members
  • Content Count

  • Joined

  • Last visited

About ciamarie

  • Rank
    Star Contributor

Contact Methods

  • Website URL

Profile Information

  • Gender
  • Interests
    baking, computers, Debian Linux, politics
  • Location
    state of Washington, USA

  1. I don't necessarily have a snack suggestion, except maybe rice cakes with butter, which is my only snack food recently. Not grain free though....

    I did want to suggest that it's possible the issue you're having may not be dairy per se, but it may be the additives to the yogurt. Since I'm sensitive to a lot of additives, the only yogurt I could find without them is plain yogurt, to which I've been adding homemade applesauce. I don't eat it frequently, however, and in order to just test it I had to buy a large container since it's all they had that didn't have the other stuff. The additives I wanted to avoid, in the case of yogurt, is 'natural flavors' and carageenan.

    Just so you can be on the look out if or when you re-test dairy after a while.

  2. I was at a local store today, and they had some of this bread, and it was $0.90 off, for a total $5.69 (after the discount). Figured I'd splurge and try it, since it doesn't have corn starch or syrup or potato starch. They had 2 varieties, mountain white and a 7 grain, I got the mountain white. Here are the ingredients:

    brown rice flour, water, tapioca flour, whole grain sorghum flour, agave syrup, eggs, xanthan gum, extra virgin olive oil, yeast, cultured brown rice flour, sea salt, whole grain amaranth, enzymes.

    The package also has a symbol with words: Gluten Free Facility, which is nice!

    It will be really nice to have something bread-like without having to bake it myself. I toasted a couple of slices as soon as I got home, the flavor is not bad. It will also be my first time testing amaranth -- and hopefully a good way to celebrate my 1 year of being gluten-free which was yesterday!

    I also looked at the ingredients on the 7grain, and they're similar to the white except it also has teff (which I also haven't tested yet) and quinoa and maybe millet also.

  3. The recipes I have don't use a bread machine, and I've not had very good experiences trying to make a yeast bread with gluten-free ingredients. However, looking at your recipe I would suggest that 6 Tablespoons of oil is about 4 Tablespoons too many (i.e. use only 1 or 2 Tbs instead). And as Sylvia mentioned, a couple of eggs might be a good idea. What you could do is search in the box at the top of the forum page for something like 'bread machine recipe' and I'm sure you'll get several hits. See which one(s) look good.

    Edit: You know, I just looked again and it looks like you have 6 ts (teaspoons) of oil, which would be the same as 2 Tablespoons. So never mind my comment about that. :unsure:

  4. I noticed the new look, after I visited the site yesterday and it was still down after about 3 hours (according to the message) What I've been doing is selecting the option to read new messages, and it took me a little hunting to find that. It defaulted to showing the unread posts, but I found 'new since last visit' on the left and selected that.

    One thing I do miss about that option is that it doesn't give me a total number of new messages since last visit. It's going to take a bit to learn the new navigation, overall though I like it, I think. B)

    Edit: Hey, I just found your drop-down box! It's on the top, to the right of the option to 'view new content' -- it looks like some sort of symbol, but the 'tooltip' said 'open quick navigation' and when I clicked it, there was a drop-down of the various forums. Maybe not as handy as having it at the bottom of the page, but it's there...

  5. Hi kam318, welcome to the forums! I can't answer all of your questions, but for number 2 I'd say yes, those 2 issues could very well be related to celiac. And for number 3, if they're made in a facility that processes wheat, you may be o.k., but you might want to do a search here by product name and see if others have had any issues. I'd mostly stay away from anything processed on the same equipment as wheat, but the same facility may be o.k.

    As for telling how sensitive you are, I have (had) similiar symptoms to you -- joint pain and fatigue. Most likely if you start getting painful joints along with fatigue, that would suggest being glutened. Also good plan on avoiding some of the packaged stuff to start. :)

  6. I'm only speculating, but one of the articles mentioned that the network gave the impression they think it's 'all in her head'. Sound familiar? And It may be while they're 'on set', they put in very long days. And trying to maintain a gluten-free diet in those conditions may be pretty challenging. Plus they were apparently not allowing her to work elsewhere, and she's on unpaid leave. Though I could certainly give her some pointers on living a very low-budget lifestyle. :)

    I don't watch the show myself, but I'm on the side of thinking she may well have a valid complaint.

  7. I'm not sure what your diet includes -- but I know for me that sulfites and sulfited ingredients in supplements, etc. make me very tired. I can't touch any of the pre-made gluten-free breads due to the starches, and corn syrup and such. In addition all supplements with maltodextrin are a no-go for me, plus I recently quit nightshades too since potatoes seemed to be giving me problems.

  8. Yes! It could be a sign of some sort of intolerance. Anxiety was the thing that made me realize I had a problem with wheat many years ago. I was trying a combination diet (can't mix carbs and protein, for instance), and after a whole wheat bagel for breakfast I had some meat and vegetable for lunch, and the anxiety went away. Too bad I didn't make the gluten connection then, too. And being angry or agitated is definitely one of my symptoms of being glutened.

    If you want to do a search of the forums for the word 'anxiety' you'll probably find a lot of threads where people ask if that's a symptom, so it's a pretty common symptom. Hope that helps, and welcome to the forum.

  9. Hi Ciamarie!

    I copied your list of foods--it is a great way to start adding "possible safe foods" that fit with my list of poisons. :) Thank you so much for sharing! I do love the new ideas, the amazing positive thoughts and the knowledge people share here!

    I am guessing you are right on sulfites. When I look at anything on food with that--I seem to question it. Sometimes, it seems our bodies unconciously "tell us" to not eat that--especially when we see it keep popping up on things that may us ill!

    More knowledge equals More wisdom! Wisdom means less fear of the "unknown poisons"! :)

    No kidding, about having less fear, especially after your avocado incident!

    I decided to type the list since it's taken me months of trial and error and a food diary and searching these forums, etc. to finally pin it down enough that I have actually been able to go several days at a stretch recently feeling pretty good. Then the stretch gets broken by testing something new or things like butter that should be fine but it's not. :rolleyes: And on a couple of replies I saw you asking people 'what do you eat?' I can very much relate to being afraid to eat anything, too; so I hope it helps and hope you're feeling great soon. :)

  10. Hi LJ,

    I just read through this thread, and as a fellow DH sufferer (though mine is MUCH better now), and I saw you mention the cheese rice cakes, my first thought was sulfites. Or MSG (or both). I found that both of those things cause me problems.

    Here are some links that may help for either of those, and some ingredients are actually on both lists:

    For sulfites:



    For MSG:



    Now for what I have figured out I can eat, and I just tested quinoa a few days ago, and it didn't cause problems with my ears (one of the areas I get symptoms), but I did get a bit itchy behind my knees, so I have it on the 'probably ok' list. Another thing I've added recently that's on the 'probably ok' list is blanched almond flour.

    The things that I know are o.k. for me are:

    * Foster farms chicken

    * Natural beef (in the case of beef, 'natural' makes a difference....) though I've had regular hamburgers a couple of times at my brother's house over the past summer and seemed to be fine with that. When I buy it for myself, it's the 'natural' stuff.

    * Sweet potatoes

    * green beans (fresh and frozen)

    * peas (frozen)

    * pumpkin (can - Santiam brand is the only one I've tried, only ingredient is pumpkin)

    * rice and rice noodles (white rice, noodles and rice flour in particular, I mix in brown rice and/or brown rice flour a lot of the time)

    * grapefruit (I almost never used to eat this, but I had a craving for it a couple of weeks ago, and after testing I'm fine with it.)

    * red rose tea

    * eggs ( I try to get organic)

    * organic corn tortillas (I've reacted to most tortilla chips, even the organic ones, so I create my own using the fresh organic tortillas and ex light olive oil)

    * honey from a local farmers market

    * maple syrup (I'm pretty sure, it's been a few weeks since I've had some...)

    * navy beans, great northern beans, split peas

    * C&H pure cane sugar

    * Pamela's mini ginger snaps cookies

    * plain yogurt, add my own applesauce & honey / sugar and not something I eat regularly. I also use it in baking sometimes as an acid with baking soda.

    * apples (red and golden delicious both seem fine, haven't tested many other varieties yet)

    * Challenge or Tillamook butter. (I recently tried Darigold butter because it cost a bit less, and reacted badly to it, a sulfite reaction with my ears getting waxy & blocked)

    * Danish havarti cheese (on occasion)

    * Lundberg brown rice cakes (I can usually only find the unsalted)

    * yellow onion

    * Applegate hot dogs (the great American hot dog I think they call it?)

    * Sake (rice wine, only occasionally)

    * carrots (usually get fresh organic)

    * patty pan squash and zucchini (fm farmers market)

    For baking, I use rice flour, and baking soda w/ vinegar or yogurt, and avoid the starches. It's a bit challenging, and I'm still working on it. I use guar gum (Now foods) and sometimes psyllium husk powder. I have some other things to test, but for the most part the above things work for me.

  11. For my occasional baking I've recently just been using rice flour, blanched almond flour and some tapioca flour rather than buying the mixes. Then again I rarely used mixes when I was eating gluten either. For rice noodles, I get the Asian rice noodles in the Asian food aisle of the grocery store, it costs less! Also I found the bulk area of my local Winco has some brown rice spaghetti and white rice elbows and I think a couple of other items available at a good price.

    Otherwise, I'm pretty much like the others and just eat whole foods (chicken, natural beef, vege's, some fruit and beans). I do splurge on Pamela's ginger snap cookies every couple of weeks maybe. I think they're really yummy. :D

  12. Yep, sure looks like DH to me. You said you have been on steroid creams, hopefully not recently if you want to see a derm for a biopsy? Apparently recent steroid use will reduce the likelihood of it being diagnosed. In the meantime, have you found the thread about itch relief on here? As well as info. on the right way for a dermatologist to biopsy? (Next to the lesion, not on it...). You don't want to start eating a gluten-free diet until after any tests, unfortunately.

    Hopefully others will agree, but I figured I'd throw in my comments.

    And, welcome to the forums, keep us posted on a possible visit to a derm or going gluten-free!

  13. Is the glutinous rice flour from Asia? I would suspect yes. I had been buying rice flour at a local Asian market, the stuff I got is from Thailand. It's possible that there is cc of some sort, and I did feel like I was getting glutened. I still have some of it I'm going to test again in a month or so. You didn't mention if these items were specifically items you baked? Or did you get them at an Asian bakery or something? If at a bakery, you'd want to confirm every ingredient they use is o.k.

    However, as Sylvia mentioned, glutinous rice is basically another name for sticky rice, it's not the same as the gluten protein found in wheat, etc.

  14. I can't use baking powder (or cream of tartar) due to a sensitivity to sulfites. And I have discovered that yes, one can use baking soda plus an acid of some sort to get baked goods to rise. I have been using vinegar or sometimes yogurt as the acid.

    How much to use can be a bit tricky, because too much gives you the baking soda flavor, not great. I have a text notepad where I keep some baking notes, so I hopefully don't make the same mistake twice. :rolleyes: I have also been doing some baking without starches, so that makes it more interesting.

    I recently made some rice flour rolls with 1 cup of rice flour and 1/2 cup tapioca flour, and used 3/4 teaspoon (t) of baking soda and 2 t of vinegar, they came out pretty good.

    This morning I made some pumpkin muffins (used my applesauce cake recipe, which I posted in the forums here), and for 2 cups of flour ( 1 1/2 cup white rice flour, 1/2 cup almond flour) and 1 cup of sugar, I used 2 3/4 t baking soda and 3 t vinegar. They came out pretty yummy.