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ciamarie

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by ciamarie

  1. ciamarie
    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...
  2. ciamarie
    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...
  3. ciamarie
    Great replies from the others, but I wanted to throw in my comment that when looking at your list, the one item that jumped out at me as one I had issues with; and that was smartbalance. I've gone back to real (salted) butter, and that's what I'd suggest for you too.
  4. ciamarie
    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...
  5. ciamarie
    Wow, very eye-opening, and I've been getting their emails for a few months now. I was 20 minutes into it and paused it to email the link to my brother, wish I'd have watched it earlier in the week. As soon as my budget allows, I think I'll buy the dvd.
  6. ciamarie
    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?
  7. ciamarie
    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...
  8. ciamarie
    I have some instant potatoes (honest earth) that I can't eat due to sulfites (used in processing), and the ingredients are: potatoes, butter and sea salt. So quite possibly there was some dairy in yours.
  9. ciamarie
    I'm O+, fwiw. I can't say about my sensitivity to iodine, though when I have a 1 drop supplement (3 drops is supposed to be 100% of rda) every couple of days, the back of my knees does get a bit itchy. I keep at it though, since I know I need some iodine and I'm not sure I get very much in my diet.
  10. ciamarie
    Is the pot non-stick or stainless steel? For my stainless steel cookware, when starting a gluten-free diet, I used a steel-wool pad to clean them until they were nice & shiny. But the non-stick bakeware and griddle has caused some issues, except the muffin tins for which I use paper baking cups.
  11. ciamarie
    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...
  12. ciamarie
    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...
  13. ciamarie
    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...
  14. ciamarie
    Does the package itself say 'rice noodles'? The rice noodles I have are from Thailand, and the ingredients say 'rice and water'. If it said 'flour' I'd be very suspicious and probably not eat them.
  15. ciamarie
    Possibly barley? A lot of regular flour has barley (or barley malt?) added to it.
  16. ciamarie
    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...
  17. ciamarie
    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...
  18. ciamarie
    Since you started having issues again after the rice with cheese and chicken, I'd try to isolate which one of those it might be? The probiotic angle may be right on, also... thought I'd throw that out as a possibility.
  19. ciamarie
    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...
  20. ciamarie
    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.
  21. ciamarie
    If you're giving up potatoes and tomatoes, it may be an issue you're having with nightshades. If so, then you'll also want to do without the peppers (red, green, jalepeno, cayenne, etc.). I was just looking at the list this morning, for myself. Open Original Shared Link
  22. ciamarie
    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...
  23. ciamarie
    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...
  24. ciamarie
    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!
  25. ciamarie
    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...
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