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ciamarie

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About ciamarie

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    Star Contributor

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  • Website URL
    http://www.renewmind.net

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

  1. Sadly, it looks like part of our government is working against us. The article says that arsenic lowers rice yields, so the "Department of Agriculture has invested in research to breed types of rice that can withstand arsenic." Isn't that lovely?

    I haven't finished the article, but I'll be switching to white rice only for a while, and testing other things like quinoa asap. I also very much appreciated the Lundberg attitude:


  2. Yes, those of us with DH (which it sounds like you may have?), generally want to avoid topical gluten. For most of us that means no shampoo or hand lotion with wheat, gluten or oats, but having your hands in it all day would qualify. Is it possible to wear rubber gloves, and perhaps look for work some place that does gluten-free baking?


  3. I know I didn't always have a bad reaction when I ate something with wheat, since I'd mostly stopped eating it years before I cut out all gluten last year. So being able to eat 2 bagels without an apparent problem doesn't necessarily mean you don't have either celiac disease or gluten intolerance. Even now, it can take me a few days to realize I've been slowly glutening myself with some new food item that probably has a small level of cross contamination.


  4. I was thinking it might be sulfites, or something similar. I can't eat Udi's nor most potato chips for that reason. Udi's due to the corn syrup; most processed corn as well as potato products are sulfited in the processing. As for the rice, the enriched rice has corn starch or something similar that many with sulfite sensitivities have to avoid. Not sure if you had white rice or not? I think I've been o.k. with rice, but I usually do a mix of brown and white rice. Wine also usually has added sulfites, in addition to the natural sulfites.


  5. Good idea for this thread, squirming

    Ok, I'll add mine. On the back of my knees I used some body lotion with tea tree oil that took away the itch long enough for me to get to sleep some nights. If I had known about the vanicream or others, I might have tried that instead.

    Also, when I had it on my face several years ago, I thought it was some sort of adult acne, and using proactive solution did clear it up enough to not look like a freak show. :unsure: Then I used calamine lotion in the evenings to help relieve some of the itch.


  6. I agree with the others, sounds like you're in the right place! I did want to let you know that when I had it on my face a few years back, one thing that did help somewhat was proactive solution. Then after I got home from work I'd wash off the makeup and put some calamine lotion on the itchy areas. It helped enough that I only have some minor scarring on my chin; though I also did my best not to do much scratching.


  7. You've already gotten some great advice, but I thought I'd jump in and add my 5cents (inflation!). I believe doing the low iodine did help me, but I also discovered my DH was sensitive to MSG and sulfites. At the moment, that's just something to keep in mind, in case the other ideas don't help.

    Another thought was to make sure that things like bath soap and shampoo are also gluten-free. That includes oat-y ingredients, since oats are generally cc'd with wheat.


  8. As it turns out, when I clicked enter with my email address, apparently I signed up to receive their emails, though I didn't complete the 2nd page with my address.

    On the 'thanks for confirming your email' message, there was no link at all to unsubscribe. Then I got another email offering dining cards, with a link to order them, but no link to be removed from their email list. I finally sent an email to their customer service address to be removed from the list.


  9. Thanks, Sylvia. I know you're being helpful, but I wanted to add a note for others, that it does require you to give them your name and address and email address. Before doing that, I clicked on their privacy policy, and since it was somewhat long, I didn't feel like spending 20 minutes reading it so I just closed that tab in my browser.

    I'd be interested in reading an issue, so I may go back later and see if their privacy policy is acceptable.


  10. So this turns out well with egg sub? What was used, flax goo or a commercial egg replacer?

    Thanks! Looks awesome for my boy with Celiac, egg and dairy allergies!

    I can't say I've tried it with egg substitute, so you'd want to use whatever sub you'd normally use when baking...

    Stop by with some feedback for future reference if you do make it. If anyone else has successfully used egg subs for baking something similar, please let us know.


  11. I thought I'd add yet another message to this thread to let you know I don't have it all figured out yet, when it comes to baking items that come out gummy, soggy, or my favorite description is gloppy. I made a flat bread today, rice flour only (combo brown & white rice) that by all appearances looked like it rose mostly o.k., but was a bit gloppy in the center. I managed to toast it and it's mostly edible, but it's not my best result. So I don't have all the answers, in case anyone else wants to jump in with advice. Still a work in progress! :rolleyes:


  12. Hi SensitiveMe (and others), I generally use a combination of white and brown rice flour, 30-50% brown rice.

    On the banana bread question, it's possible it wasn't acid enough if you used bananas and applesauce, though my banana bread with just bananas only calls for baking soda; I think the bananas must provide enough acid. I do add a bit extra (about 1/4 t) baking soda than the recipe calls for in my Fannie Farmer cookbook, when using gluten-free (rice) flour.

    Lastly, though you didn't ask, I don't sweeten my applesauce when I make it, so you might want to use a little less sugar in the cake recipe than it calls for, or don't pack the brown sugar if your applesauce is sweetened. I usually use just apples, unless they're a bit dry then I'll add a little water. Let me know how it turns out!


  13. 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. :-)

    Yeah no kidding about waiting for cooler weather for baking. Thankfully our 90's have cooled down to 70's-80's. I started a new thread for the applesauce cake recipe, here:

    Enjoy!


  14. I got this recipe from a spelt cookbook, and have adapted it to be gluten-free. I have also used the same recipe to make pumpkin muffins, just substitute pumpkin (canned or otherwise) for the applesauce and add about 1/4 cup more sugar if desired, since the pumpkin isn't as sweet as apples. If you want a little more 'lift', especially if using pumkin since it's a bit more dense, then beat the egg whites separately and fold them in at the end before putting into the baking dish or cupcake holders. Also, t = teaspoon

    Applesauce cake

    1/2 cup soft butter

    1/2 cup packed brown sugar and 1/2 cup granulated (cane) sugar

    3 eggs (or substitute)

    2 cups (finely ground) rice or other gluten-free flour.

    2 1/2 t baking soda and 2 1/2 to 3 t (rice or other) vinegar

    1/2 t salt

    1 1/2 t cinnamon

    1/2 t nutmeg

    1/2 t allspice

    1 1/2 cups applesauce (I make my own)

    1 cup dark raisins (optional)

    1/2 cup walnuts (optional)

    Preheat oven to 350 f, butter a baking dish (7"x11" works for me), set that aside. cream the butter and sugar, add the eggs and beat together in a mixing bowl. Sift the dry ingredients together (I sift them on to small piece of wax paper), add dry ingredients to egg mixture and mix until just blended, then add the vinegar and applesauce, and add raisins and nuts if wanted. (Using a hand or stand mixer will add a little more air than mixing by hand, always a good thing with gluten-free ingredients. I use the hand mixer until the last addition with the applesauce, then mix that by hand.)

    Pour the mixture into the baking dish, bake at 350f for 30-35 minutes. I rotate the pan about 1/2 way through, for even baking. If making muffins, bake for about 20 minutes. It's done when a toothpick or cake tester inserted into the center comes out clean. Cool completely (or at least 20-30 minutes) before cutting into squares.


  15. Ciamarie, you can make your own baking powder by mixing baking soda with cream of tartar. Some folks do a one to one ratio, others go with twice the amount of cream of tartar. I only used it once so far and did the one to one ratio. It worked.

    Thanks for the suggestion bartfull! Only problem is, that cream of tartar is a by-product of wine making and thus also full of sulfites. :huh: I've heard arrowroot might work; I'll try that some day. In the meantime, I'm making nice fluffy pancakes and applesauce cake with baking soda and vinegar. :D