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niese last won the day on August 27 2013

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About niese

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    Jewelry making and gardening

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  1. these are my favorite, glad you enjoyed them. Even gluten eaters love them and 3 days later they are still moist
  2. To be tested for Celiac (biopsy and bloodwork) you have to be eating gluten, if you were gluten free at the time of test won't have accurate results.
  3. You will love these, they are awesome...yes I love to bake especially muffins and cupcakes. I am the only gluten-free eater in our home so I bake some of my stuff in muffin tins and freeze.
  4. Peanut Butter Banana Chocolate Chip Muffins These muffins are full of peanut butter and banana flavor! Make a batch of these and put them in the freezer so you can have an easy breakfast, lunch, or snack! Recipe from: Michelle @ Recipe type: Muffins & Quick Breads Ingredients 2 cups (8.5 oz) gluten-free all-purpose flour 1 tsp. xanthan gum 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon ½ cup sugar ½ cup packed brown sugar ½ cup butter or margarine, melted ½ cup peanut butter (I used Creamy Natural Jif, feel free to use chunky) 2 eggs 4 very ripe bananas, mashed (=1-1/2 cups) 2 tsp. pure vanilla extract 1 cup chocolate chips Instructions Preheat oven to 325°. Line muffin pan with paper muffin liners or spray well with cooking spray. In a large bowl, whisk all dry ingredients together until combined – flour, xanthan gum, baking powder, baking soda, salt, cinnamon and sugars. In a medium bowl, mix the softened butter, peanut butter, eggs, mashed ripe bananas and vanilla extract. Make a well in the center of dry ingredients and pour in the wet ingredient mixture. Stir until just combined. Stir in chocolate chips. Use a cookie scoop or about ⅓ cup measure to fill muffin cups about ⅔ full. Bake at 325° for 18-20 minutes or until toothpick comes out clean when inserted in center of a muffin. Cool 5 minutes in pan, then remove to cooling racks. Serve warm or at room temperature. Store at room temperature, or place in Ziploc freezer bag to store in freezer. Notes If using a gluten-free flour that has xanthan gum already in it, then omit the xanthan gum listed in this recipe. To make dairy-free, use your favorite dairy-free alternative in place of the butter and use dairy-free chocolate chips. You can easily adapt these to mini muffins, jumbo muffins or mini loaves, just adjust the baking time. As always, be sure to double-check all of your ingredients to ensure they are gluten-free.
  5. Gluten Free Pumpkin Cheesecake Muffins Serves: 24 Ingredients 3 cups all-purpose gluten-free flour (see note) 1 1/2 teaspoons xanthan gum 3 teaspoons ground cinnamon 1 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon salt 1 teaspoon baking soda 4 large eggs 1 cup granulated sugar 1 cup brown sugar 2 cups cooked or canned pumpkin puree (not pie filling) 1/2 cup oil 3/4 cup apple sauce 8 oz. package cream cheese 1/3 cup granulated sugar Chopped nuts (walnuts, pecans) or pumpkin seeds to top (optional) Instructions Preheat oven to 350 degrees F. In a small bowl, beat cream cheese and 1/3 cup white sugar until light. Set aside. In a large bowl, combine flour, xanthan gum, spices, salt and baking soda. Set aside. In a medium mixing bowl, combine the eggs, 1 cup white sugar, brown sugar, pumpkin puree, vegetable oil, and apple sauce. Pour wet ingredients into dry ingredients, stirring just until combined. Fill muffin tins (greased or lined with paper cups) half full. Put 1-2 tsp cream cheese mixture in the middle, pressing down slightly. Sprinkle with 1 tsp chopped nuts or pumpkin seeds. Bake in preheated oven for 20-25 minutes, until a toothpick comes clean from the muffin part (do not touch the cream cheese, it is very hot!). Let cool in pans for 5 minutes before removing to racks to cool completely. Notes The flour blend is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
  6. I can't drink coffee either, don't understand why. I quit for a few months tried it again and can't tolerate it, don't understand it and I miss my coffee. I drink hot tea now but not the same at all.... I WANT MY COFFEE!!!!
  7. I made these vanilla cupcakes today with chocolate icing they are so delicious very moist! Even gluten eaters loved them. ingredients 1/2 cup soft butter 1 cup sugar 3 large eggs 1/2 cup milk (I used Silk Almond Milk) 2 teaspoons gluten-free Vanilla 1 3/4 cups Gluten-Free All-Purpose Baking Mix (Recipe below) 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt directions 1) Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan; or line 12 muffin cups with cupcake papers, and spray the insides of the papers. (I didn't spray my cupcake papers and had no problems) 2) To make the batter: Beat the soft butter and sugar until thoroughly combined and somewhat lightened in color. 3) Add the eggs one at a time, mixing until just incorporated. 4) Combine the milk and vanilla. 5) Combine all dry ingredients 6) Stir one-third of the baking mix into the mixture; stir in half the milk, another third of the baking mix, the remaining milk, then the remaining mix. Scrape the bowl occasionally throughout this process. 7) Spread the batter into the prepared pan. For cupcakes, scoop the batter by level ¼-cupfuls into the prepared muffin tins; a muffin scoop works well here. 8) Bake the cake until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly — 30 to 35 minutes for a layer, or 20 to 22 minutes for cupcakes. (had to cook mine 25 mins. I'm thinking I need to test my oven temperature to be sure it is correctly heating) 9) Remove from the oven. Serve warm; or cool completely, then spread with the frosting of your choice. Yield: one 8" square layer; or one 9" round layer; or 12 cupcakes. ** I mix up the following and use as all purpose gluten free mix: 1 cup brown rice flour 2/3 cup potato starch (not potato flour) 1/3 cup tapioca starch 2 teaspoons xanthan gum I double or even triple this this all purpose mix and store in freezer
  8. Might want to think about giving up dairy, at first alot of people can't do dairy, I know I can't been dairy free for 4 months now. I drink Silk Almond Milk and use it in all my baking as well.
  9. Digestive Enzymes I take Digest All Plant Enzyme I order them from they are gluten free as well. I order alot of gluten free items from swanson vitamins epecially my baking needs like flour they have thousands for gluten free items very cheap. I take Trubiotics they are also gluten free and I get them at WalMart. I have also taken Culturelle from WalMart as well. I am sure other people can recommend brands as well. What works for one may not work for another. But these work well on me.
  10. niese


    Sometimes pepto bismol helps me. Hope you feel better soon!
  11. niese


    I am not saying steroid is your answer, I advised to check with your doc before starting on them, like nvsmom stated you need to taper off of them when you take steroids. I was on prednisone which was a pretty strong steroid from my understanding (but I could be wrong) and it did nothing for me. This new med is still a steroid but doc said a low one. I don't know much about meds but all I know is after 5 straight months of chronic "D" (15-20 times day) this new med is working, FINALLY! But I strongly suggests checking with your doc before going on them again.
  12. I had the same issue as well. I too had to give up dairy but I have fallen in love with Silk Almond unsweetened milk. My "D" lasted for 5 months my new GI doc put me on Budesonide and my "D" stopped. Are you taking any probiotics and digestive enzymes they usually will help.
  13. niese


    My GI doc had me start budesonide 3mg I take 3 pills each morning for 1 month, 2nd month 2 pills each morning, then 3rd month 1 pill each morning. After 3rd month I am done. It has stopped my chronic diarrhea. The reason I am on this is because I had chronic diarrhea since April and nothing helped. Thank God my bowels are almost back to normal now.
  14. niese

    This Just Sucks!

    I know the feeling when I went gluten-free 4 months ago I was scared to death to eat out. I have only eaten at 2 restaurants Wendys and only had a baked potato and Red Robin had a hamburger on gluten-free bun and steamed broccoli. I had no issues with either place. Hon, no need to starve yourself to death all fresh fruit and veggies, and meat not pre seasoned are all gluten free. When I first went gluten-free I started with what I already had on hand, I was surprised with the items I found I already had that were gluten-free. Have you checked out the safe ingredient list? Here is another one to read: Hang in there, it honestly does get easier. If you have any questions ask there are alot of people here that are willing to help and answer your questions. Wonderful support here!
  15. I understand every thread has to be monitored but honestly I didn't see where it was getting out of hand. BTW I am not the one that said they were mad n is leaving.