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lorka150

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Latest Celiac Disease News & Research:

Everything posted by lorka150

  1. lorka150
    try adding some xan. gum next time, maybe? good luck! glad they were okay
  2. lorka150
    I put about 1 c. water, 2 c. flour, a bit of salt. Mix together, let rest, then take a small ball and roll out. I pan 'fry' with a lightly oiled skillet until it turns a little brown. I'm sure a tortilla press would give better results but I dont have one. Good luck!
  3. lorka150
    i make corn ones with 2 parts cornflour to 1 part water; perhaps it would work the same.
  4. lorka150
    el peto makes one. i've never had it so cannot vouch.
  5. lorka150
    i would suggest calling the company as their products constantly change.
  6. lorka150
    thanks! i thought someone else was in my boat.
  7. lorka150
    i use basic low and fat free variations in all of my baking and cooking. i've never had a problem with subbing.
  8. lorka150
    do you mind if i ask how old you are? this is also happening with me.
  9. lorka150
    burdee - glad i could help! you can probably use pumpkin or yams or similar!
  10. lorka150
    sorry, i mis-read your message. Dr. Oetker makes one.
  11. lorka150
    I have this on hand: 2 c. of soymilk 1 c. mashed sweet potatoes 5-6 tbsp of real maple syrup 2 tbsp. cornstarch 1 tbsp. potato flour 1 tsp. butterscotch extract (mccormick's is the one i use) 1/4 tsp. salt Blend together the milk, potato and syrup, then add everything else as it's going. Heat in a saucepan, bring to a boil, and then cool before...
  12. lorka150
    happy birthday! i would call those from the list in advance, and see who is familiar, or look at the menus online and then see what ones you are fond of and speak with them.
  13. lorka150
    You might learn about new sensitivities because now that other things are cleared out, you are still feeling a problem and can trace it back.
  14. lorka150
    not sure if they make lemon, but i know stokely clearly lists gluten.
  15. lorka150
    they are the same company as mccormick, so they list it.
  16. lorka150
    check out buffaloceliacs.org and glutenfreeinwny.com. there are a lot of choices in that area.
  17. lorka150
    I am not sure if Natural Factors and Jamieson make a Folic Acid, but I do know that they are all gluten-free and casein free that I have seen - and it labels it right on.
  18. lorka150
    our chapter is using these next month. (i didn't look at the link, but i assume it's the same if it's a blood test you can do at home)
  19. lorka150
    1. I am not sure what the sub would be, as I only use Tapioca flour/starch. 2. Does it just say 'vanilla'? I am not sure - they might have added something. Does it list anything? 3. Is it flying around? You have to injest it. I'm sure you're fine. I've never been glutened that way - be careful picking up bags of flour beside gluten ones - sometimes they...
  20. lorka150
    a cup of coffee a day is actually recommended. it contains antioxidants. it's good for you. drink it if you like it.
  21. lorka150
    I use Bio-K's Dairy Free version. Fantastic.
  22. lorka150
    i love amaranth flour as my top choice in all of my baking. i also like the whole grain.
  23. lorka150
    Although I am not a toddler, when I get glutened, my thirst cannot be satisfied. I feel like I'm sucking on cottonballs for about three days.
  24. lorka150
    I've read mixed opinions on these - a lot of people don't like them. I do, personally, like the O's, and use all the baking supplies.
  25. lorka150
    glucose and gluten are not related. glucose is a simple carbohydrate (sugar). gluten is a protein. glucose is FINE.
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