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tarnalberry

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Everything posted by tarnalberry

  1. tarnalberry
    The gluten free diet does not in any way have to keep you from being social. You can separate socializing and eating into two separate activities, that happen to often be done together in our world. (Which, IMHO, isn't a good thing anyway and I try to combine socializing and active things like hiking, kayaking, bowling, skiing, etc.) It's all a matter...
  2. tarnalberry
    As a bonus, if you live in Oregon (the Portland area, I believe), you can pick up directly from Chocosphere and avoid delivery charges - or, in summer months, a very difficult time with delivery.
  3. tarnalberry
    Keep in mind that "gluten free" is ALL about ingredients, not processing facility. If you're sensitive enough that you have to avoid items made in shared facilities, then you absolutely must always read the packaging. Most of us make all our regular meals in shared facilities - if the other members of your household have ever brought in something with...
  4. tarnalberry
    I never really used butter - I use oil (olive or canola, depending on the purpose) for the most part in cooking/baking (I have EarthBalance 'margarine' on hand for the few things I might consider using it for). I use almond milk or soy milk for baking, cereal, and so on, though I generally have my tea straight up.
  5. tarnalberry
    I'm a fan of yoga - I've been doing it for over six years now, and am still looking towards starting to teach at some point. I would strongly encourage anyone who starts up yoga to take a few classes with a qualified instructor. If you do tapes on your own every day, and just see a real teacher once a month, even that's something. A tape can never correct...
  6. tarnalberry
    That Open Original Shared Link w/ Mint is one of my favorites. I also like their raspberry one. Open Original Shared Link's one with crispy rice is fun too. There are also so many good Open Original Shared Link options, and I like a number of them. I've also just gotten turned on to Open Original Shared Link, which I am enjoying a lot. Though others...
  7. tarnalberry
    I am absolutely loving montina flour for muffins. I also use sorgum, amaranth, and quinoa flours. Sweet rice flour gets used in my kitchen too, but more sparingly since it can ffest my blood sugar more easily.
  8. tarnalberry
    if you're not having particular problems from meat, then I wouldn't get rid of it (though you don't necessarily need two meats at each meal). I'm curious why you eliminated eggs though... They are not dairy. (They don't come from mammary glands, after all. ) Separate intolerance?
  9. tarnalberry
    meh... nevermind.
  10. tarnalberry
    sorry on the beer bit - heh, it's early, and I misread "pizza" for "pizza and beer" (a common one around here). you can still make gluten free pizza. a lot of us have other intolerances, especially milk. it might not be really really close to regular pizza, but something like it at least. tell us what your other intolerances are, and we'll probably...
  11. tarnalberry
    heh... good point. I see people talk about how they eat a whole chocolate bar in a day, and I think "Gah! I'd be sick, and I LOVE chocolate." Good dark chocolate is strong stuff, and a little piece (like 1/2" by 1/2") is a good place to start. Three pieces that size, and I'm done - leaving a small bar like Dagoba makes good for ... four days, at least...
  12. tarnalberry
    It's all about chocolate. And was totally made up. We went out to Dilletante (a local chocolate company) for hot chocolate at lunch, and someone made a comment about taste testing their chocolates, and I thought that'd it'd be fun to do a chocolate taste testing at work. Thursday just happened to be the first day I remembered to bring chocolate in. (We...
  13. tarnalberry
    But you said that they were still tasty? So it doesn't sound like it was all wasted at all... I say this only to emphasize the fact that you may need to change your expectations of the appearance of food, along with *exactly* what it tastes like, as gluten-free stuff will cook a bit differently. But hopefully getting the moisture down right will help...
  14. tarnalberry
    Iodine makes DH worse when you're eating gluten, because it is part of the process of binding up IgA deposits and leaving them under the skin (which case the itchiness and lesion). It does sound like you could have gluten and DH, so either you need to commit to STAYING gluten free - permanently - or you need to go back on gluten f0r 3-4 months, and get...
  15. tarnalberry
    In a properly sealed can, it should still be fine. (I've heard that home jarred items aren't always safe, but that's not the question here...)
  16. tarnalberry
    I have a website, but the easiest place to find them at the moment is here, on a thread I started for posting my recipes: Open Original Shared Link I primarily make them up, often with inspiration from cookbooks, food shows, restaurants, and friends. PS- get yourself some tasty chocolate! thursdays are chocolate tasting days, after all. you've...
  17. tarnalberry
  18. tarnalberry
    Good dark chocolate does not have milk in it. Some dark chocolate does, like hersheys, and even dove and ghiradelli, does have milk. Hersheys has skim milk powder, dove and ghiradelli has milk fat - the former is worse than the later if you've got a casein intolerance. (the ghiradelli statement is from memory - someone double check that?) Tropical Source...
  19. tarnalberry
    Gah. Guar doesn't work *nearly* as well. Another reason I just don't do bread. (So sayeth the food snob. )
  20. tarnalberry
    I personally like those rice tortillas, as long as they're warmed up, of course. But that points to a key thing about 'replacements' - they're different from what you're 'used to'. And everyone has different tastes. If you're tastebuds prefer the straight and narrow, as it were, and don't welcome things a bit father off 'center' than normal, gluten...
  21. tarnalberry
    Idaho or russet potatoes are starchy potatoes. Yukon gold and red potatoes (for instance) are waxy potatoes. They have a different texture due to the differences in actual starches, and I find that the waxy kind (also sometimes called creamer potatoes) work best in mashed potatoes that don't use milk/cream/butter due to that texture difference.
  22. tarnalberry
    Soy milk or almond milk are what I use for cereal, pancakes, and baking. For smoothies and come other cooking, I use coconut milk. For mashed potatoes, I use broth, and waxy, not starchy, potatoes.
  23. tarnalberry
    Fantastic news on your son! I'm sorry to hear about all the rest of the stress in your life, though. I hope things continue to stabilize and get better! That sounds like it was really scary! *shudder!*
  24. tarnalberry
    I've told the truth. There's little that can be truly turned against you on a reference that would be your own reason for leaving. The last job I moved from (though I stayed in the company, I switched projects and moved to a new state), I honestly said that it was the poor management of the program that drove me to leave. I cited specific examples (both...
  25. tarnalberry
    Vital wheat gluten is an important ingredient when making whole wheat bread as whole wheat flour doesn't have as much gluten as bread flour and hence doesn't rise as well. I had to throw out a bag from my kitchen when I went gluten free.
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