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lonewolf

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Latest Celiac Disease News & Research:

Everything posted by lonewolf

  1. lonewolf
    In my own experience this hasn't proved true. I don't have Celiac disease, but I DO have 3 autoimmune problems that get better/worse depending on my intake of gluten. So, no matter what anyone says, for me gluten and autoimmune responses are linked.
  2. lonewolf
    I always use Xanthan gum when I bake. I've never noticed a funny taste or texture, unless I've used too much or not sifted it in with the flour first. I ALWAYS sift the flour and xanthan gum together at least 3 times. Be sure to not use too much, 1/2 - 3/4 TEASPOON per cup is usually enough. If you're getting a funny taste or shiny dough you've either...
  3. lonewolf
    Hang in there - it does get easier. This was my 11th Christmas with food restrictions and it's absolutely no problem now. It was the first for my 15 yo daughter and 11 yo son though. I made so many gluten-free cookies, desserts, breads and everything that they didn't miss out on anything. I think that's one of the keys to not feeling deprived or tempted...
  4. lonewolf
    A whole TABLESPOON? Are you sure? I put in a 1/2 teaspoon and am happy with the results.
  5. lonewolf
    Here's a recipe that I've used before. Cabbage Rolls 12 cabbage leaves Filling: 1 pound ground beef or turkey 3/4 cup cooked rice 1/2 cup finely chopped onion 2 teaspoons salt 1 teaspoon pepper Sauce: 1 small can (8 ounces ) tomato sauce 1 can diced tomatoes, undrained 3 tablespoons sugar 2 tablespoons vinegar 1/2 cup water...
  6. lonewolf
    I hope someone is on here who can give me a quick answer. I'm out of my normal flour mixture (br. rice, potato starch, tapioca starch) and want to make one of Nikkiuk's sausage rolls for brunch. I have about 3/4 C of Bob's Red Mill G F Flour Mix, some potato starch and tapioca starch. I'm thinking that a mixture of the Bob's and potato starch would work...
  7. lonewolf
    Are you sure he doesn't have the stomach flu? I have a friend who just went through this same thing for 4-5 days - it was a stomach bug.
  8. lonewolf
    Just wanted to say that I made the sausage rolls for Christmas morning breakfast and they were absolutely delicious! I didn't have a chance to make it ahead, but it wasn't too hard to whip up in the morning. It baked while we opened gifts. It's our new family favorite!
  9. lonewolf
    Nikki or Angie (or anyone else reading this who might know), Do you think that I could prepare this the night before and then cut it in the morning and bake for breakfast? I'm trying to find something that isn't egg-based for a good Christmas breakfast. I want a change from sausage, turkey bacon, waffles, fruit and hot cider and this sounds good....
  10. lonewolf
    Angie, I have a couple quick question about your Russian Teacakes. I make them every year and I think your recipe is the same as mine. (Although I leave mine in a ball because I like them in the traditional shape.) Mine sometimes "explode" when I roll them in powdered sugar, so we nicknamed them Russian Teabombs. Did some of yours explode too? ...
  11. lonewolf
    Sorry you didn't get the answer you were hoping for. I'm not super knowledgeable about all the tests (I'm sure others will chime in), but I think they solely test for Celiac, not non-Celiac gluten sensitivity. You CAN be sensitive to gluten without having Celiac Disease. Two of my kids tested negative on their celiac panels, but have responded phenomenally...
  12. lonewolf
    Happy Birthday, Judy! I hope you have a wonderful day!
  13. lonewolf
    I use a similar flour blend, but buy my flours in bulk or from an international market that sells Asian foods. (It's cheaper than ordering from Ener-G). I use brown rice flour, potato starch and tapioca starch, sifted with xanthan gum. It's not perfect, but I make all kinds of cookies, cakes and quickbreads with it with no problems. I have 4 kids that...
  14. lonewolf
    I don't think they'd turn out quite like ginger snaps, but I'm sure that method would work - although the dough is still somewhat soft even after being refrigerated. I love your avatar - did you paint it?
  15. lonewolf
    We just made a gingerbread house and gingerbread cookies and they were gluten-free, egg-free, dairy-free and soy-free and yummy! This recipe makes a lot, so you might want to cut it in half. It made a large house and 2 trays of cookies. Gingerbread people (Adapted from Betty Crocker) 1 C packed brown sugar 1/3 C shortening, softened to creamy (I...
  16. lonewolf
    My son tested negative through Enterolab, so I know for sure that they don't tell everyone that they're positive. You just need to decide what YOU want to do. You've been wondering about this for months and you come across as a very intelligent person. Why do you want to wait until you're miserably sick to make a change?
  17. lonewolf
    We had a terrible windstorm last Thursday that knocked power out to most of our area - I heard that over a million households were in the dark on Thursday night. We got ours back on right before dinner time tonight. We didn't suffer too much though - we have a generator that allowed us to keep the furnace going off and on, keep the lights on, a little TV...
  18. lonewolf
    Congratulations Ursula! She's beautiful!
  19. lonewolf
    I make Lefse every year. It turns out great! I don't know if it keeps well because my kids love it warm. I've never had a piece last more than 24 hours. My recipe is posted somewhere, but here's another copy. LEFSE 3 C riced or mashed potatoes 3 C gluten-free flour mix 5 tsp Xanthan gum (you may need even more, depending on your flour mix. If...
  20. lonewolf
    I have made hotdogs wrapped in gluten-free biscuit dough. They turned out okay - the biggest problem was that the dogs shrunk and the wrapping didn't. Might be easier with cocktail weinies. Here's what I used for the dough. 2 C gluten-free Flour* 1/2 C Butter (I use salted butter - if you use shortening add 1/2 tsp. of salt) 1 Tbs. Baking powder ...
  21. lonewolf
    Hang in there - it does get a lot easier with time. I've been doing this for 10-1/2 years and it's second nature now. I get in and out of the store in a flash now - without having to read many labels! One thing I've found to be helpful is to plan dinner menus for the month, decide on some basic breakfast and lunch ideas, make shopping lists ahead and then...
  22. lonewolf
    Congrats! He's adorable! Hang in there with the long nights - they'll get better. I can't count how many times I got up with Buddy at night during the first 6 weeks, then it got better. He's now 5 months and sleeps for 8-81/2 hours every night with no accidents!
  23. lonewolf
    Great idea! What kind of doggy is that in your avatar? He's cute! (She's cute?)
  24. lonewolf

    ARCHIVED Jamba Juice

    lonewolf replied to newg's topic in Gluten-Free Restaurants

    I've been there once and didn't have a problem. I was afraid of the "mix-ins", but the girl behind the counter had a book of ingredients and she read them to me for the vitamin thingy I had added. If in doubt, you don't have to get anything mixed in.
  25. lonewolf
    Goat milk does have casein in it. Eggs are not dairy products, so they are fine - no reason to avoid them.
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