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lorka150

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Everything posted by lorka150

  1. lorka150
    I get sick from Aquafina and Dasani. I stick to Aberfoyle.
  2. lorka150
    check out this link: it's updated all the time, and GREAT for you. Open Original Shared Link (school supplies is about half-way down). most of my answers would be the same as tarnalberry's.
  3. lorka150
    i'm glad you're doing so much better! thanks.
  4. lorka150
    out of curiousity (if it's okay), what do you have?
  5. lorka150
    i wrote about it in post 18.
  6. lorka150
    Fiddle- yes, sorry. I just wanted to make sure I wrote, but I hadn't had time to write a proper response. I started taking L-glutamine upon suggestion from a celiac friend, whom shared identical symptoms with myself - I had a lot of them (as did she) so I started taking them. First thing was that I started losing weight rapidly. I already was, but it was...
  7. lorka150
    L-glutamine can have negative affects. I would check with your doctor first. I took it, and it landed me in the hospital.
  8. lorka150
    if you used natural peanut butter, they don't work as well.
  9. lorka150
    i am quite certain that brach's stuff isn't gluten-free... but i don't know. it's just from what i read on here.
  10. lorka150
    i mix, match, and combine potato, corn, and tapioca starches all the time.
  11. lorka150
    The Edward and Son's one is everywhere around here. Often, if health food stores carry anything Edward and Son's, they'll add it to a shipment. I can send that (or Lea and Perrin's) to anyone if they'd like. Just let me know.
  12. lorka150
    hi daisy, i made 12 batches of christmas treats, all gluten/casein/egg free. if you need more ideas, please let me know and i'll post them.
  13. lorka150
    maybe you are casein intolerant instead of lactose intolerant (assuming from the lactose-free cheese).
  14. lorka150
    Instead of using 1 c. for 1 c., mix it with starch... I use Bob's All Purpose, and generally do half and half and with a starch. If your recipe calls for 1 c. flour, I'd do either half of All Purpose + half of tapioca / potato starch, or 1/2 amaranth + 1/2 starch.
  15. lorka150
    I use higher end grains like teff and amaranth because they are healthier, and in my opinion, taste better. I am also allergic to rice. I love the amaranth taste, so generally, I use 1/2 amaranth, then split the other half among two others.
  16. lorka150
    Hi Mamatide, I'm allergic to rice and buckwheat myself, so when I make it for me, I either use an amaranth (mostly) mix with a little bit of garfava and quinoa, or some of Bob's All Purpose. I don't really measure... I just measure the correct amount total, and mix them all together. When I make it for others, sometimes I throw in some brown rice flour...
  17. lorka150

    ARCHIVED Why Water

    lorka150 replied to DVK's topic in Coping with Celiac Disease

    i wouldn't be surprised if you are replacing water intake with pepsi because you are giving yourself a new treat (pop) as you have left some old ones behind.
  18. lorka150
    Open Original Shared Link That is my own recipe (and my own page on recipezaar). Everyone who has tried it has had it turn out. I highly recommend - tastes real.
  19. lorka150
    I make bark and brittle. What do you usually use for the ingredients? We didn't really deviate from ours. I can help adjust your recipes.
  20. lorka150
    out of your list, i would not recommend the chevy or hyundai.
  21. lorka150
    marantha brand, esp. the roasted varieties, are delicious. i had a reaction to another brand (sorry, i don't remember which!). i get mind at costco, too, in a huge container. it's about the third of the cost!
  22. lorka150
    just to add, their cornmeal and carob powder are NOT gluten-free, also!
  23. lorka150
    I feel so loved!
  24. lorka150
    most sugar alcohols (all of the 'ol' ingredients) cause excess gas - there are generally warnings, and they are used in a lot of diabetic and sugar free candies. eat with caution! trident gum is gluten-free.
  25. lorka150
    Yes, Vaseline is gluten-free.
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