niese

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Everything posted by niese

  1. I have my own set of pots and pans which I only cook gluten free in them and I wash them by hand separate from anything else plus my cooking utensils. However I wash my plates, cups, glasses and silverware in the dishwasher along with gluten dishes ect. Am I asking for trouble using the dishwasher this way? After I wash my pots and pans then I wash the pots and pans that were used for gluten. Just want to make sure I am safe since I live with gluten eaters and I am the only gluten free person in the house. Which I keep my food separate and cook separate from gluten food.
  2. these are my favorite, glad you enjoyed them. Even gluten eaters love them and 3 days later they are still moist
  3. 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 @ MyGluten-freeKitchen.com 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.
  4. 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.
  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. 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.
  7. 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!!!!
  8. 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
  9. 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.
  10. Digestive Enzymes I take Digest All Plant Enzyme I order them from http://www.swansonvitamins.com 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.
  11. niese

    Steroids?

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

    Steroids?

    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.
  13. 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.
  14. niese

    Steroids?

    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.
  15. 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? http://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html Here is another one to read: http://www.celiac.com/gluten-free/topic/91878-newbie-info-101/ 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!
  16. 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.
  17. No sorry I started this thread as a gluten issue, wanted to make sure it was safe to put gluten and non gluten dishes in dishwasher. I wasn't asking how to clean my dishes, that I already know.
  18. You are not offending me and I am the one that started this threat. It wasn't started for the issue of cleanliness it was an issue of gluten, but someone else turned it around. Duhhh we all know not to eat off of dirty dishes (that wasn't directed to you w8in4dave) I just asked if I could get gluten from washing gluten and non gluten dishes together in dishwasher. Please w8in4dave keep posting you didn't offend me! This site is for us all to learn, help each other, support each other, but lately seems like it's been war. We are all here for the same reason!
  19. niese

    Up The Mountain, And Out Of The Fog

    That is awesome news, so happy for you! God is good!
  20. I haven't heard of that type of test with the muffin either nor have I done it. That is just the way he test for gluten sensitivity after he rules out the patient doesn't have Celiac. He did not give me that muffin test and said he won't if he finds out I truly do have Celiac, sorry if I confused you on that. I prob will refuse the muffin test as well. Isn't there another way to test for gluten sensitivity? No I haven't been tested for my small intestine for bacterial overgrowth. What is a hydrogen breath test? The doc I am going to now I found through the Celiac Foundation. The Mayo Clinic and Boston are too far from me to go to. I wish I was close to the Mayo Clinic. I'm staying gluten free not risking my health.
  21. Went to new GI doc today and here is what he said. The old GI doc read the biopsy incorrectly. In order to have Celiac need 2 things to show up on biopsy and I forget what they are, I only have 1 of them plus the old doc ordered the wrong Celiac blood work. So the new doc is ordering my slides from my biopsy to read them himself and he had me do the correct Celiac blood work today plus other blood work as well. He said he was not ruling out Celiac nor saying that I have it until he reads my slides and sees the results of the correct blood work. He said there are 10 different illnesses that look like Celiac. New doc said for me to eat a little gluten and see how my body reacts. Well I had REAL bread today for the first time in 4 months, oh it was so yummy, wasn't cardboard like gluten free is. So far no reaction thank God. Can't wait to test out pizza oh I miss pizza. I also had an X ray of my stomach today and he changed my meds. If the test today shows I don't have Celiac, I could be gluten sensitive and the test for that is I go into the doc's office and eat 2 muffins. One has gluten the other is gluten free. I eat one and I have no idea if its gluten free or gluten. I then wait and see how my body reacts after awhile I eat the other one still not knowing if it is gluten or gluten free. If I react to the gluten muffin then I have gluten sensitivity, I am praying its not Celiac nor gluten sensitive cause the diet is very depressing and super expensive. So today we are starting all over again and trying to figure out what is causing my issues. Oh gee this is so not fun. I just want the chronic diarrhea to be gone and have my life back. 4 1/2 months of this is long enough! I have to be honest, I am a little upset with the old GI doc. If he didn't have enough knowledge with Celiac he should of been honest and said it looks like Celiac but I am going to send you to a doc that specializes in Celiac. I would rather had him be honest then play a guessing game with my health. It's a little depressing starting over but thank God this new doc appears to know what he is talking about, he is a Celiac Specialist.
  22. From what I understand I have Marsh 1 and what he is saying is that doesn't mean I have Celiac there are other diseases that show this as well. He said there were 10 but only told me about IBS. At this point he is not saying I do or don't have Celiac. So he ordered my slides from the biopsy and is going to read them himself then go from there. He did order some blood work Vit B12, Folic Acid and 2 others for inflammation plus a stool test. So I am remaining on gluten free diet and waiting for these results. Keeping a food journal as well. He does believe I have food intolerance which he will address once these test results come back. Some of the things he said make me scratch my head.
  23. Yes I cut dairy out when I went gluten free 4 months ago. Yeah I never heard that statement either that anyone who has diarrhea will have flattened villi. Sometimes I wonder about these docs. Blood work is for Vit B12, Folic Acid, and 2 others for inflammation. He is waiting to read my slides from my biopsy before doing any more blood work. He changed my colitis meds, thank God I have insurance cause for 1 month supply cost $1333 no that is not a typo. I only had to pay $1 co pay I am still researching his statement that 2 things are needed in biopsy to confirm celiac, not having any luck there, so not sure what he is talking about. When I call for my blood work results I will ask.