LauraTX

I have heard it is good, but I still have yet to see it anywhere in North Texas.

That makes me think of this recipe... I was going through bookmarks yesterday and drooled over this:  Open Original Shared Link

I agree that if it has been a while and it is thoroughly cleaned in between uses you should be fine.  Ice cream makers wouldn't be ideal if they had nooks and crannies for things to hide in and not get churned with the rest of the batch.  Almost all commercial ice creams are made on shared equipment, since there is no poofy flour factor going on, it is much easier to clean off.

I miss the annies white cheddar sauce, too!

I saw the products at walmart this week, I normally don't shop there.   Picked up a deluxe shells n cheese and I 100% agree with you, Chocominties.  It does make a good amount so if you have a lot of mouths to feed it may be good.

 Glad to hear you finally had a good experience somewhere!  Mellow Mushroom is awesome with their gluten-free pizza handling and such.  The location by me has great salads and does not have gluteny stuff near the salad station, so I can get a gluten-free salad loaded with veggies and a really good creamy ranch dressing.  

I think your comment was a perfect retort and wasn't over the top at all

Enjoy Life Baked Chewy Bars are my favorite for flavor even before you get into the other reasons why someone might choose them. They are my go-to bar to carry with me when I leave the house.

• No Artificial Ingredients
• Non-GMO Ingredients
• Low Fat
• Certified Gluten-Free
• cRc Pareve
• Free of the 8 Common Allergens
• Vegan

Open Original Shared Link

Their Smores bars are so addicting!!!  

As raven said, it is very likely people are putting their crummy gluten hands all over the coffee cups.  I would start there.

I don't do well with artificial sweeteners, and I also hate the taste. Splenda tastes so bad to me, in the past before I read labels, if something had it in it, I could tell just by taste.  Splenda gives me a bunch of nondescript GI symptoms if I consume it... I have never consumed a lot, though, because of the horrible taste.

Slight detraction- Epsom salt is not off label for ingesion. Using it as an oral antifungal is off label. However, as noted, it is listed for internal use. Separate studies have shown it to be an effective antifungal for external use and in the laboratory. If a drug company actually does the research which proves it effective as an antifungal, you can then expect the price to go from $2 a lb to $200 a lb. By not listing it as an antifungal, they can push the much more expensive and dangerous prescription medications. None of which can be used long term.

 

And I'm not a nerd, I'm a geek.

I would very much like to see some links to research supporting all your claims.  Natural health websites that try to sell you something "Before the drug companies catch on and charge you more for it"  generally don't have much else to go on if they are using that.  Also, the "nerdalert" was referring to myself and the information I tend to bestow on unsuspecting people.

As Irish said, let's please get back to the original post where Bluelove is looking for things to eat that are within dietary restrictions.  No information has been provided by the OP as to why they are avoiding these things, so you cannot insist someone has a medical condition just because something is near and dear to you.

Just tell your GI your acid reflux is really bad lately and you feel like something is going on... upper endoscopy is useful in diagnosing stomach pain.  Only if you need leverage, of course.  You are not currently eating gluten-free, right?  If you feel like the doctor would be receptive to research papers, you can present him/her with some printouts.  But I would think many doctors would be offput by that.   Just telling them you feel something is really wrong in your stomach area and that you'd really like it to be looked into... that should help their decision to do an endoscopy. 

You guys think I should use different proportions? I used to go on the rule that 1 tbls of fat + 1 tbls of flour to thicken 1 cup of liquid. I never measure anything exactly but I have a good eye. This will be my first gluten free roux, so im really hoping its not a bust. Like I said its been a year or more since Ive made my famous mac n cheese, I know it wont be the same but the original recipe took a few times to perfect. Im hoping to pump up this version with some veggies like spinach inside and tomatoes on top.

I use the 1:1 proportion.  There are probably slight differences in the amount of freed starches each individual flour puts off, so just eyeball it.

It's not off label, depending on the brand you buy. I take about 1/3 tsp at a time. Otherwise... It is a really strong laxative but very effective antifungal, gluten free and also acts as a magnesium supplement (It is magnesium sulfate). However, some brands list the laxative use and others do not.

Off label is referring to a non-FDA approved use, sorry, nerd alert here.  It will have the same effects regardless of package labeling, and it also interacts with antifungal medications in the "azole" family and can be bad for people who don't need to be having extra magnesium in their diet... so just check for interactions with every single drug you take and clearly communicate with your doctor what you take.

As Addy said, any all purpose flour mix (even baking mixes like pamelas) make great thickeners when used in a roux.  I generally make a roux with half corn starch and half brown rice flour, but if I am out of one, I use whatever flour is on hand.  Brown rice flour takes a little longer to thicken than white rice flour.  But either will make a great cheese sauce.  

I have tried to get the robotics team i mentor to make us new robotic GI tracts and immune systems.  No one seems interested.  I guess a robot  throwing a large ball or a frisbee is more fun to make.  

I would totally swallow a tiny robot and its purpose being blasting gluten with its gluten away laser beam.  One day!

How does one get an exercise-induced small intestine injury?  I just can't picture how that could happen.  

  Ooh, or those people who miss the running hurdle and fall onto it?

Acidic tomato and greasy bacon is a perfect combination for heartburn and GERD flareups.  Since you put this in the super sensitive to gluten section, are you thinking this is from gluten?  

Anyways, with my acid reflux, fatty foods bother it, and so do acidic foods.  Eating them together is a perfect recipe for terrible indigestion.  I try to cushion it on my stomach by eating something bland first, like a veggie as a side, and not eating too much.   I also try not to eat leftovers back to back, as that can make my GERD flare up quite badly.  But overall, the combination of greasy and acidic is just a recipe for heartburn that you will have to avoid.

If it is really affecting you and your coworkers are doing things like sneaking the food back there, speak with the head of the office and let them know that this is serious, and to please institute a no food rule at the area your work space is in.  

Yep, the writer made a huge blunder there.

For cold packed sandwiches I like to make wraps with corn tortillas.  Easier than trying to get your gluten-free bread in an edible state when it is cold.  Hard boiled eggs keep very well in a lunch pail, too.

Generally, anything that is being aggravated by untreated Celiac disease is going to heal up after the gut does, which is a slow improvement after going gluten-free.  It will likely take a good bit of time, and there is a possibility of it not being related to the Celiac.  Just keep the lines of communication open with your GI doctor and hope for the best.

Allergies and the meds that treat them will cause me to get puffy eyes and dark circles.  There isn't much I can do for them other than take benadryl, which will make me need to nap.  Have you tried an antihistamine to see if it helps?

Thanks for pointing it out, here is a clickable link for everyone: Open Original Shared Link

I Heart Muffins Bakery in Hurst, Texas.  Open Original Shared Link  They can do pizzas and hand pies, and really anything if you call ahead!  Everything I have had there is the bomb and they do other allergens, too.