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ajnemajrje

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Everything posted by ajnemajrje

  1. ajnemajrje
    I have a product that I bought a while ago but did not try so I am not sure exactly how well it works but it is basically a gluten free gluten additive for gluten-free Flours. It is from Orgran and the product is actualyl caleld Gluten Free Gluten now that I am looking at the package. Supposedly it gives gluten-free flours "workability and versatility...
  2. ajnemajrje
    You could try just dipping the popper into an egg and milk mxture and then into seasoned AL gluten-free flour. I have nto had any luck with batters and deep frying. Every time the batter seems to run off and through the fry cage so when I am done all I have is fried food with the batter lying at the bottom of the fryer
  3. ajnemajrje
    Not sure if this is what you are looking for exactly but I made awesome Extra Crispy chicken over the weekend. All I did was dip the chicken in egg beaten with milk and then into all purpose gluten-free flour that I seasoned to taste and then dipped it back into the egg mixture, then iback into the flour. Its a little goopy this way but if you get...
  4. ajnemajrje
    LOL it was too crispy for that even. It was more like a dried out taco. One bite and it disintegartes into shards.
  5. ajnemajrje
    I heard that you can do this too I was thinking that rice paper might work as a replacement for phyllo
  6. ajnemajrje
    yeah I used to go through eno so much I should have bought stock
  7. ajnemajrje
    I would not be surprised as everytime I drink a soda with caramel colouring I react as if I have been glutened.
  8. ajnemajrje
    This was not in the US. And I got very ill after drinking it so I assume that it was wheat. On lables in Canada if there is any starch - modified or not - it must be labled as to the source of the starch. Most of the ones with modified food starch are either wheat or corn here. But this was a few years ago and the source was not identified. From the...
  9. ajnemajrje
    Some coffe *might* have gluten in it - not as an ingredient but more likely through cross contamination while processing. I know there is one coffee that makes me very sick when I drink it, not sure of the brand but it is at a restaurant chain here in canada. Also some teas might have the same issue. I saw one brand though that had a gluten free lable...
  10. ajnemajrje
    You could try the SCD (Specific Carbohydrate Diet) just in case you are reacting to somethingother than gluten. Many people with Celiac - having eaten gluten containing foods for years without realising - can have damage to the intestines that can take a while to heal. There is an actual condition known as Leaky Gut Syndrome where the toxins that should...
  11. ajnemajrje
    I was glutened by root bear once. I beleive it was Barks Rootbeer and one of the ingredients in it was modified food starch. If there is anything like food starch, or starch without stating what the source of the starch is, just assume it is wheat. I only drank about an inch from the bottle and I was sick for three days.
  12. ajnemajrje
    Many restaurant nowadays have food prepared off site. There might be gluten in the burger OR They might have had it prepared as usual, remembered all of a sudden that it was to be without a bun and then took the bun away. That has happened to me at a restaurant once. The only reason I knew was that there was a crumb fromthe bun the they forgot...
  13. ajnemajrje
    I have had the same thing happen to me at restaurants One time I had informed the waitress that I was on a gluten free diet, ordered a steak from the part of the menu that she pointed out was gluten free - they didn't have a gluten-free menu but she knew what I could and could not eat. When my steak arrived, it was sitting on a bed of breaded onions...
  14. ajnemajrje
    Many "glues" on the market do contain wheat or an unspecified starch. I dont think that there have been many cases reported about being glutened by glues however, as if I have been glutened the last thing I would think was the culprit would be stamp glue Most of the time if anyone gets glutened, they think through what they ate that could have had gluten...
  15. ajnemajrje
    I had the same issues and everytime I picked up a hairdye that I liked, it had wheat or oats in it I am using nice and easy right now because the Loreal brand that has the colours I like is not gluten-free and the Loreal brand I can use, I dont like any of the colours. I wish they at least had the same colour selection.
  16. ajnemajrje
    I am glad that you mentioned Glutino as tasting horrific. I have only bought one item from them and it tasted and smelled so bad that I haven't bought anything from them since. Their O's cereal - honey almond I think - smelled like dried piss. Me being adventurous thought maybe they'll at least taste good. I was mistaken. It tasted exactly like...
  17. ajnemajrje
    While there are glues out there that have gluten as an ingredient, I would have to say that unless the glue is runny and sticking to your hands, its fine. If it was runny, the coffee would run out before you drank any I have heard the adhesive on stamps can contain gluten but the taste of stamp glue is nasty. Why woudl anyone want to lick a stamp...
  18. ajnemajrje
    I haven't used Eno in years as I found a recipe for it. 1t baking soda, a small amount of water to dissolve the soda. Mix in a cap ful of vinegar and while it is fizzing,drink it back. I find that the more water I use the more vinegar I have to use.
  19. ajnemajrje
    gluten-free flours tend to be denser than regular flours - even if you are using an Allpurpose flour blend, I would suggest cutting down on the amout of flour used inthe recipe. Generally I have found that using 1/2- 3/4 of a cup of gluten-free Flour for every 1c of flour the recipe calls for. You could also add a bit of baking soda - not sure how...
  20. ajnemajrje
    Awesome recipe but if I have an AP gluten-free Flour blend, would I just use that and the ingredients from the eggs down? Or do you suggest adding the gum? I am new to Celiac and cooking in general so I have no idea. the last time I tried to make perogies they were like rice crackers - crip, hard and shattery when you bit into them. Thanks
  21. ajnemajrje
    Usually when I am making meatballs - or meatloaf for that matter, I add an egg but do not add a filler. The only times I have were when I was short on ground beef or had to stertch it out to feed more people and then I added cooked sweet rice. It is short grain and clumpy in a way that it blends really well with raw beef and when cooked, you cant see there...
  22. ajnemajrje
    I was on their website but did not see anything about gluten free pizza on their wesite. Did they stop selling them altogether?
  23. ajnemajrje
    I have tried a few Gluten Free pizzas and so far they have all been okay but not the best. The majority of them are drier and denser than the regular and to combat that you need extra cheese or extra sauce in order to kind of recreate the texture of regular crust pizza.
  24. ajnemajrje
    > "the wheat proteins are removed or de-natured by the soy sauce manufacturing process and therefore there is no longer any detectable gluten present." > That makes it sound like any soy sauce would be ok. I would call bulls$#& on that - not you what they put on their site. If that were true I would not get searing pains and all that other fun...
  25. ajnemajrje
    I have had one brand of bacon - not sure of the brand anymore but I recognise the packaging and avoid it like the plague. It was smoked but instead of actually smoking their baco they added smoked seasoning to it and every time I ate that brand I got the worst stomach aches. Just read the lables on any smoked bacon to make sure it is actually smoked and...
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