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About ciamarie

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

  1. Wet and gummy, yum! (j/k) Yeah, I've had that happen at least a couple times, it was just inedible and I hate throwing stuff away. I do bake with eggs, but not always as many as the recipe calls for, but I've heard the substitutions should do the trick as far as eggs go. I think the wet & gummy is due to the heaviness of the flours and there isn't enough 'lift'. I've recently been using rice flour only (combo of white and brown), and sometimes a bit of tapioca flour. In addition, I now use baking soda only, since the baking powder is out due to sulfites (corn or potato starch).

    I was getting better results when I tried using rice flour from an asian market, but I think I started reacting badly to it; but it might have been something else so I can't say for sure until I test it again down the road. At any rate, the reason it behaved better was because it's ground a bit finer than the other rice flours from a traditional market. Since I have a vitamix blender, I tried taking some of the 'regular' rice flour and grinding it finer in the dry container I have, and that is certainly helping. I just put about 3 cups in, and blend it for about 5 seconds, shake the bowl a bit and blend again another 5 seconds. Or I think one could use the flat blade mixer with the magic bullet, or something similar like a spice grinder?

    Also, if you're using a traditional recipe, add a little extra baking soda (or powder) than it calls for, about 1/4 teaspoon baking soda per cup of flour I think should work, you might need to experiment a bit. If you're using baking soda alone you need to add an acid of some sort to get it to rise -- such as milk, yogurt or vinegar. I've been using 2 teaspoons vinegar to 1/2 to 1 teaspoon baking soda with good results. And, have your oven pre-heated, maybe even start it off a little hotter than the recipe calls for then turn it down; since it also needs heat to react.

  2. After someone mentioned these on here a few months back, I picked some up but have only tried them sporadically; trying to figure out other issues. In other words, I can't vouch for them for myself, yet. With that said, Solgar makes one called 'Vitamins Only' (no minerals) and on the front label it shows sugar, salt and starch free, in a vegetable capsule. On the back it says that they are free of yeast, wheat, soy, gluten and dairy products. HTH!

  3. I would actually suspect that the muscle tightness and possibly the TMJ (bruxism?) is part of the malabsorption of nutrients associated with Celiac, magnesium in particular for those issues. Here's an article I noted when I was researching:


    Bruxism and magnesium, my clinical experiences since 1980 -- By C. Ploceniak

    I can't necessarily recommend a good magnesium supplement, but if or when you start absorbing nutrients you should be getting some from your food. I have one that I'm going to test again soon, now that I think I've finally figured out other intolerances that were bothering me.

  4. Bartfull, ref. the sals and berries -- I don't know. I don't eat a lot of berries. I did have some strawberries not too long ago and I think I did o.k. with them. And, I did have some tomato a couple of days ago and the knuckles on my right hand have been swollen... so it might be nightshades for me. I'll try organic potatoes and/or tomatoes in a couple months perhaps. It is a bummer!

  5. Me too, Bubba's Mom! And when your food budget is very slim, not being able to eat taters doesn't help. I thought I might be o.k. with red potatoes, or that it was the chemicals they spray on them. But I got some red potatoes at a farmers market, which I assume weren't sprayed (?), and those bothered me too. I cut them a couple of weeks ago. I think I'm o.k. with sweet potatoes, but I'll test them again in a couple days.

    I don't always get the joint pain in my fingers when I've tried potatoes, but it's often enough that I know exactly what you mean. However, if they are bothering you and you cut them out, then I'd think your overall healing should start moving along quicker.

  6. Hi tom, No worries about contradicting my statement. I must have missed the more recent developments. On the other hand, I have also seen plenty of very recent threads where someone had negative test results before going starting a gluten-free diet, but had great improvement on a gluten-free diet despite negative tests. And results in between, of course. That's why I used the 'to have any hope' statement.

  7. Did anyone else notice this: "I don't feel as fatigued and when I get up I start cleaning the house as I have the energy to do that before work" ?

    Rob, do you have a brother? And can he cook? I NEED someone like that! :lol:

    Me too! Though I'm good with the cooking, it's the cleaning up afterward (with no dishwasher) that I'm not a fan of...

    btw, welcome Rob! You and my nephew share the same 1st name, apparently. :) I did want to mention, just in case your doctor didn't know; that IF you think you'll want to do the full gamut of celiac tests, it's best to do it before you try a gluten-free diet. You have to be eating gluten for at least 2-3 months I believe it is, in order for the tests to have any hope of being accurate. IF you have a gluten intolerance, going back to eating gluten to be tested would probably make you too miserable to get tested. Just fyi.

  8. I hear ya! I certainly have felt like that some days myself. The day that nearly takes the cake was the day after I had just baked some beautiful and delicious gluten-free sugar cookies, I realize that one of my sensitivities is sulfites, of which corn starch is sulfited, which was in the baking powder I used to make the cookies. I think I still have a few of them in the freezer, just in case I can eat them some day.

    In some cases, it may not be ALL tomatoes, for instance, but you need to try vine-ripened tomatoes (since the others are likely gassed), or that organic will work. I did have to give up coffee for the most part, as a daily beverage. It will get better, as you heal. And keeping a food diary, noting brands of things you try should help. It does take some detective work, but it's do-able. Hang in there!

  9. You've gotten some great suggestions already, but I thought I'd throw in my few pennies worth too. It's possible there's another intolerance at work, I'm not sure if you keep a food diary or not. I noticed pretty quickly after I started a gluten-free diet that anything with maltodextrin, and sometimes corn syrup would make me really tired. I had to throw out most of a loaf of Udi's bread and various supplements after I figured that out.

  10. It might also depend on the brand of tea. I had to give up coffee because it was bothering me too much. I switched to black tea (which I would sometimes drink before quitting the coffee, anyway...); and I drink Red Rose brand. I did try a generic (less expensive) brand a few months back, and after a couple days I started getting glutened symptoms, so I went back to the Red Rose and it's been fine.

  11. I thought I'd jump in here, since I read that you have it (a possbile DH or other rash) in your ears. Me too! However, I can finally say that it's just about under control, after about 2 1/2 years. Long story short, in addition to being totally gluten-free, I also discovered that both MSG and sulfites aggravate it. Ditching the gluten (and going low iodine too) helped a huge amount with the itching, but the drainage and swelling took the elimination of those other 2, also.

  12. +1 to Suave for shampoo and conditioner. For bath soap I've been using Ivory, can't beat it! For facial moisturizer I use Oil of Olay (or a knock-off I found at Winco), seems to be fine for me. I think I tried Baby shampoo several years ago, and it made my scalp really dry, but that was before I started eating gluten-free. For regular skin moisturizer, I found one by Suave that's been working o.k.