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  1. I'm mildly gluten intolerant, I can eat a slice of bread here and there and not get sick but like if I eat say 4 slices of bread I get chest pains, migraines, etc. My Aunt though is a really sensitive Celiac, crumbs will make her sick. I've been thinking of what to give her for Christmas this year and I thought I'd do something different by either make one of those food mixes in a jar or bake something. I'm wondering what I need to do to avoid cross contamination? Unless this is something you avoid doing when someone is really sensitive?



  2. I got some of Pamela's Artisan Flour for Christmas baking this year. So I wanted to know, with this recipe for example, do I use this flour for all the flours and starches this calls for?


    Sugar Cookie Recipe

    1/3 cup margarine   1/3 cup shortening

    1 cup rice flour   1 tsp xanthan gum

    1 tsp unflavored gelatin  1 egg

    3/4 cup sugar   1 tbs. milk

    2 tsp. baking powder    1 tsp. vanilla

    1/4 tsp. salt   1/2 tapioca starch

    1/2 cup potato starch


    I know it will vary from recipe to recipe but I can pretty much just replace the flours a recipe calls for with Pamela's right? Since it says it's cup for cup. (unless I'm getting this wrong)


    Is there anything else I need to know before using this flour? I'm mostly just making cookies and muffins this month. 



  3. I just made a batch of (er..tried to) almond butter and it's turning into soft clumps again. It started out well and it was almost there I just added in my vanilla and honey and continued but now it's in clumps and not liquefying! I can make soft balls with it but they're really delicate which is the best way that I can describe the texture. I've been running it for a half an hour total now. I had baked the nuts before hand for 10 minutes at 350 F after reading comments on the recipe where other people were having problems with it not turning to butter and someone suggested baking it some before processing them. Well that didn't work. :\  What can I do with it? I really need an alternative to peanuts and this is cheaper than buying it.

  4. My doctor recently put me on a Anti-Inflammatory diet and I'm really stuck. I need to eat meals of 40% carbohydrates, 30% protien and 30% healthy fats. I'm reallyyy stuck on the low carb vegetables. I am not a veggie eater, I eat about five different kinds and that's it. Now on my list it says that I can eat any and all vegetables (except tomatoes and potatoes. sweet ones are ok though) and that it's best to try and eat mostly lower carb (3, 6%) vegetables.

    For example: 3% - asparagus, bean sprouts, beet green, broccoli, red and green cabbage, celery, Swiss chard, lettuce (red, green romaine), parsley, etc.

    6% - string beans, beets, Bok Choy, brussel sprouts (these I will definitely never eat again LOL), chives, collards, eggplant, kale, kohlrabi, leeks, etc.


    I currently have to eat 4 servings of veggies per day (1 cup raw, 1/2 cup cooked)


    How do I find out just how much carbs does a vegetable have? Google? Is there a list somewhere? I need to figure out what other vegetables I do like that fit in with my diet.


    I also need to continue being gluten-free. Cut out: peanuts, and dairy (the horror!), potatoes (there goes half of my meal possiblites right there. at least I don't mind sweet potatoes..), sweet foods I think?, all corn products, etc. /sigh/


    I'm currently tackling it one 'food zone' at a time, right now it's vegetables because I don't really like them.


    So I need recipes or cookbooks that are not only gluten-free but dairy, peanut, and corn free. Preferably vegetarian ones because I need to eat a lot of them.


    Any help would be greatly appreciated!



  5. Doesnt sound like what happens to me . My just pains are not from being glutened but are form other sorts of trama like tripping or some other accident. That causes my heart to go into afib and I can feel it right away when it happens with a popping and gurgling sound followed by all sorts of pain and shortness of breath. Usually takes a day or to go back to normal. Cardiologist said that its my body reacting to changes. Used to happen all the time and three years ago I had minor heart surgery for part of it but then went vegan which helped even more. How it might happen every few months instead a few times a week. The point is to get your heart rhythm checked. I think the link between celiac and heart problems is something just beginning to be explored.

    Well since it was on the right side of my chest I wasn't overly worried about my heart..but maybe I should be?? But the pain did last over three days, it thankfully was reducing in pain as each day went by so I could breathe much easier by the third day but I don't know what to think about it at all. I'm fine now though. It just seems like some kind of fluke or something.

  6. After being glutened that is, or do you just have to ride it out? I have never had a pain last this long before and it's really freaking me out. It's been an hour and a half. Normally if I get a pain I just stretch or swing my arms around (I know it sounds crazy but hey, it works) but I can't with this one. It's a sharp stabbing pain in my chest on the right side it goes under my breast and into my armpit that happens if I try to take a deep breath.

    What do you do when this happens??