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lonewolf

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Latest Celiac Disease News & Research:

Everything posted by lonewolf

  1. lonewolf
    I mix up my own flour using brown rice flour, potato starch and tapioca starch with some xanthan gum. I use it cup for cup for all-purpose flour. It doesn't seem to be too popular here and I can't figure out why. I serve cookies, quick breads, waffles and pancakes made from this flour to my kids' friends at slumber parties and baseball games and they...
  2. lonewolf
    Do you have a crock pot? Does your oven have time bake? If so, 10 minutes of work in the morning will give you a great meal after work. Some of my favorites are: Chicken, carrots, onions and potatoes baked for 1-1/2 hours at 350 (season with salt and garlic) Chicken pieces covered with enchilada sauce - in crock pot (all day on med) or oven-1 hour...
  3. lonewolf
    The only time I've eaten at the Outback (WA) I got sick - woke up at 2:00 am with horrible stomach cramps and was doubled over for most of the next day. The waiter had been really nice, told me he was familiar with gluten-free and I made sure to point out I was ordering from the gluten-free menu and then double checked when my food came. No matter how careful...
  4. lonewolf
    Plain almond milk (not the vanilla flavored) can taste slightly bitter. I don't like it in recipes - I can always taste it. Rice milk (I use Pacific Foods plain) works great in pancakes, muffins, cakes, etc., but it's too sweet for things like mashed potatoes. Water would affect the flavor and texture of baked goods - you'll have much better luck with...
  5. lonewolf
    GO FOR THE CASE! They are sooooo good. You can always hide them in the cupboard and open them for special occasions. I ate way too many around Christmas and am waiting to order more until I get my weight back under control, but I will get more. They are extra yummy crushed up and mixed in with coconut sorbet.
  6. lonewolf
    Yum! I like spaghetti squash too. It's a good low calorie substitute for pasta. I just discovered a few days ago that it's great sauteed in olive oil with cubes of chicken or turkey and then seasoned with salt and garlic. Add a little Romano cheese right before serving and it's really good!
  7. lonewolf
    I have a kidney disease and the first symptom I ever had was swelling of my lower legs, ankles and feet. I have been in remission for almost 2 years now, but I notice some swelling when I eat gluten or too much salt. Don't know if it's related to your situation, but there are lots of reasons for edema.
  8. lonewolf
    She's probably talking about Spelt. It's a common misconception that it doesn't have gluten in it. It does.
  9. lonewolf
    Oh wow, I had forgotten all about that. I used to get a "tic" in my left eyelid quite often - I always called it a "twitch". I haven't had it at all since I went firmly gluten-free a few months ago - and hadn't even thought about it. What weird symptoms we all seem to share!
  10. lonewolf
    Yay! Isn't it great to have baking success? I have found that it's best to stick to old recipes from regular cookbooks after finding a good gluten-free flour too.
  11. lonewolf
    I'm probably not going to be much help, since I'm still trying to figure out the difference. I tested negative for the 2 main Celiac genes, so my doctor said that I definitely DON'T have Celiac. But I have symptoms very similar to people here who have been officially diagnosed and have experienced great health improvements with a gluten-free diet. So my...
  12. lonewolf
    Yep, me too.
  13. lonewolf
    I can't remember the brand name, but our local health food store has dehydrated lentil soup and black bean soup that we take bike camping with us. You can also buy some cheap boxes of macaroni and cheese, TOSS the macaroni and substitute gluten-free elbow macaroni and still use the cheese packet, carefully looking to make sure it's gluten-free. I use the...
  14. lonewolf

    ARCHIVED Communion

    lonewolf replied to Lollie's topic in Coping with Celiac Disease

    I hope you found some information on the other thread, but if not, just wanted you to know that you aren't alone in this dilemma. (The other thread mostly deals with Catholic communion, so it may or may not be relevant to you.) I took the smallest crumb I could find for years, when I just thought I was allergic or intolerant to wheat, but a few months...
  15. lonewolf
    I used to get the brain "hiccup" thing when I drank diet pop. I discovered that I'm sensitive to nutrasweet (actually, the aspartame) and I don't have those episodes anymore.
  16. lonewolf
    What about gluten-free "chex mix" made with corn and rice crunch'ems? Or "puppy chow", also made with the crunch'ems.
  17. lonewolf
    Hmmm, I guess I have a slightly different opinion. It probably won't make a big difference, but I've found that brown rice flour works better in my flour mix. White rice flour seems to make things turn out more gooey. Maybe it depends on which brand of brown rice flour, but I've found that white rice flour is more gritty - I've often found bits of hard...
  18. lonewolf
    Welcome to the board! Hope it is as helpful to you as it has been to me.
  19. lonewolf
    I haven't had eggs, dairy, wheat or soy for 10 years. I would love barbecue chicken pizza, Caesar salad with crispy croutons, fresh, hot, homemade whole wheat bread oozing with butter, REAL ice cream with whipped cream on top, an apple fritter and a dozen maple bars.
  20. lonewolf
    Yay! I'm happy for you to finally KNOW for sure. Now I hope she can help you with some of your other questions too - she sounds like a great doctor.
  21. lonewolf
    A friend has a 4 year old daughter who has had bowel issues for a couple of years. They were told by a pediatric GI that she has "Stool Avoidance" and impacted stools. I've heard of this before, but am wondering if it could be related to Celiac. Don't want to bother my friend with any information that wouldn't be helpful, but he wants his daughter to get...
  22. lonewolf
    I just used my gluten-free mix, from Bette Hagman's gluten-free Gourmet book. It's brown rice, potato starch and tapioca starch. Then I add LOTS of xanthan gum for the lefse. I'm sure you could find the recipe if you do a search for "lefse".
  23. lonewolf
    You might be interested in reading the book, "Nourishing Traditions" By Sally Fallon.
  24. lonewolf
    I've read a lot about this. I'm assuming you read an article and recipe by Sally Fallon, who is the chairman of the Weston A. Price organization. I think that the reason we have so much trouble with Celiac and gluten intolerance is that we don't soak and then ferment (sourdough is basically fermented grain) our grains like traditional cultures did. That...
  25. lonewolf
    I posted a recipe for lefse before Christmas. I'm sorry I don't know how to post a link to it. It's in the cooking and baking section. It turns out great and my kids all love it. I was just thinking that I should make some more for "wraps", but it gets eaten so fast!
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