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About Felidae

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    Alberta, Canada

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  1. I thank you. I think your bread has helped many of us. I love my daily slice of toast. It is a gluten-free bread that actually sticks with you for awhile. I can't wait to buy your cookbbook.
  2. It takes mine over one hour to rise. I don't know if this helps or not.
  3. If you are interested in the toxin levels in american foods; there is a really good book called, "Diet for a poisoned planet" 2nd Edition by David Steinman. I found it a very interesting read. He uses research for many of his arguments. In the 2nd edition he retested foods from the 1st edition...
  4. My flax seeds were very coarsely ground, so yes you could definitely see them. I'm used to flax seed bread from Kinnikinnick, so it looks normal to me. I wouldn't think that olive oil subbed for veg oil would make a difference. I don't use guar gum so I'm not sure if the quantities are...
  5. I slice it and freeze it. I just take out what I think I'll need for the next day.
  6. You can use a prepackaged one like Bob's Red Mill. Or you can use a mix of your own such as: 1/2 cup brown rice flour 1/4 cup tapioca flour 1/2 cup sorghum flour This mix was from a helpful poster and it worked great for me. Yes the 1-1/4 cups is in addition to the other flours...
  7. Mine sank a little bit too and I don't know why either. I've never had it happen with any other bread.
  8. Also, in Canada, but from a different lab 12-300 is considered the normal Ferritin range. There seems to be quite a disparity in the normal ranges, as someone above already posted.
  9. I made this bread last night (with Linda's flour mix instructions) and it was delicious. I think it's the best gluten-free bread that I have ever tasted.
  10. If there is nothing that indicates hidden gluten in the ingredient listing, I have tried the sauce before. This may be risky. I'm not sure about the brands you listed. I started making my own sauces out of canned tomatoes, fresh veggies and spices. But, I have a lot of time on my hands since...
  11. You need to watch out for certain words such as "spices" and "natural flavours." Also, cross contamination may be a problem depending on the manufacturer. I'm sure there's more, but I can't think of anything else right now.
  12. I didn't realize there was a difference. Thank you for posting this.
  13. Me too! At four months gluten-free I had to cut out dairy. I kept trying to eat dairy with very poor results. But finally at one year I reintroduced cheese. I have been able to eat cheese since June. I 've been too scared to try any other dairy. Yep, try going dairy free for awhile. You...