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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    Sounds like the common culprit is sunflower specifically, not the other members of that same botanical family. So if it were me, I'd be thinking that the Truvia's "natural flavors" more likely contains something specifically from sunflower. Though companies are usually very secretive about stuff like that, I suppose they should at least tell you yes or no...
  2. RiceGuy
    For me, it doesn't matter that canola is gluten-free. My body doesn't like it at all. I've read this is apparently true for a large number of people with Celiac. I don't recall where I read that, and I don't know how true it is, but it doesn't make any difference to my immune system. From what I've read about the processing canola undergoes before it becomes...
  3. RiceGuy
    Thanks for the product suggestion! Looking that up, I believe it should be easy enough to make from scratch. I already have all the ingredients I need too. The ingredients for their mozzarella actually look pretty similar to something I made for myself some time ago, though it didn't melt.
  4. RiceGuy
    I suppose you could whip some cashews in the blender with water until smooth, maybe add a pinch of guar gum for consistency, and a bit of citric acid or lemon juice for tartness. Otherwise avocado would be a good substitute I think. Just be sure never to cook avocado (turns bitter).
  5. RiceGuy
    I do hope you realize that many alcoholic beverages are not gluten-free. So not only is the alcohol not good for the body, but you may be getting glutened by it too. However, I will not lecture you on alcohol consumption. I'm sure you know better without it being pointed out to you. As for B12, whether or not to get injections, and how long it takes...
  6. RiceGuy
    I can only recommend Stevia, as it is completely natural, zero carbs, zero sugars, zero calories, and zero on the glycemic index. However, this would apply to only the pure extract. The Stevita brand has a pure extract called Simply-Stevia, which I use exclusively. This product has the highest purity of any Stevia extract I am aware of. It can take high heat...
  7. RiceGuy
    Interesting, that even with such purity, whatever component(s) bothers you is still detectable by the body. However, I will point out that Truvia has other questionable ingredients. It contains erythritol, a sugar-alcohol derived from corn. It also has "natural flavors", which of course says nothing about from what they are derived. But if it was the Stevia...
  8. RiceGuy
    Hi everyone. I have a few questions for those who avoid grains, legumes, nuts, and seeds. Especially if you have noticeable symptoms if you ingest some, even a trace. For those who cannot eat (or just avoid) legumes, does this include: coffee, cocoa, chocolate, carob, mesquite, guar gum, green peas, and green beans? Does it also include soybean oil? ...
  9. RiceGuy
    From what I have read, methylcobalamin (B12) sublingual tablets are as effective as shots. Source Naturals makes a decent one, though I don't know if it has any corn-derived ingredients. I'm guessing it probably does. How sensitive are you to corn? Do small amounts of corn derivatives such as sugar-alcohols in supplements cause a problem? Xanthan gum is...
  10. RiceGuy
    Bananas are a good source of potassium, so I suppose that's what your body is needing.
  11. RiceGuy
    I also agree with the suggestion of a magnesium supplement. It can help with sleep as well. The B12 is the other nutrient I was going to suggest, so glad you're taking that. However, is it methylcobalamin, or some other type? Usually the shots are better than the typical supplement, which is cyanocobalamin (contains cyanide). However, I don't know if one...
  12. RiceGuy
    There are powdered rice protein shake mixes, and also pea protein shake mixes, though the plain protein powders are usually much cheaper. The better mixes are sweetened with Stevia. Do avoid those with artificial sweeteners, and of course watch out for gluten-containing ingredients. That is yet another reason to go with the plain powders, so you can make...
  13. RiceGuy
    I doubt gelatin can be used in place of xanthan for breads. The reason is that gelatin melts at a relatively low temperature, thus it won't help the dough to hold the bubbles from leavening. Also, when it does cool enough to form a gel, the texture is notably different than xanthan. Some bread recipes do call for both xanthan and gelatin, and in such recipes...
  14. RiceGuy
    You can get plain mastic gum at Open Original Shared Link. There are a number of companies offering it in supplement form, some of which are listed Open Original Shared Link. Hope it works for you!
  15. RiceGuy
    In researching enzymes, and trying a few, I found that many are in fact not gluten-free because they contain barley enzymes, including some which are claimed to be gluten-free on the label. The two which I found to be gluten-free and helpful are Digest Platinum from NOW Foods, and the ones made by Doctor's Best. I chose these specific ones because they are...
  16. RiceGuy
    That's surprising. There are a number of brands of guar gum available, such as the one from NOW Foods, or the one from Source Naturals, just to name two. I'd like to think they'd order it for you. The psyllium husk powder alone won't work though. It can assists guar gum, but not replace it. I'm not aware of anything that functions quite like guar gum. One...
  17. RiceGuy
    Again, gluten-free dough stiff enough to roll out and shape like you're doing just can't rise much. With the stiffness of the dough, and the kind of flours you're using, I'd suggest using guar gum instead of xanthan (you may also find it helpful to include an equal amount of ground psyllium husk). Guar gum generally does allow for more rise under those circumstances...
  18. RiceGuy
    I think you'll find this thread helpful.
  19. RiceGuy
    What rancid olive oil smells like to me is sorta "acidic". There's what I call a "sharp" note to it. For those unfamiliar with the difference between fresh and rancid olive oil, smell a really good fresh one, then smell a cheap old one. Not sure if freezing olive oil changes the flavor, but I think if you're going to buy more than a 30 day supply, refrigerating...
  20. RiceGuy
    It was six months before I saw any improvements at all, aside from the immediate thirst after gluten ingestion. Do check all the ingredients of your vitamins. Not all B12 tablets are the same. You may not be reacting to the nutrient, but one of the other ingredients in the supplement you tried. In fact there's only one I can use, made by Source Naturals...
  21. RiceGuy
    I find I get better results with a dough that is pressed into the pan rather than attempting to make it perform like a wheat crust dough. Like many other types of gluten-free baked goods, the recipe and method of preparation needs to be different than simply trading wheat flour for gluten-free flour. Try less fat, so the dough will hold together more. Keep...
  22. RiceGuy
    Coconut oil is great for cooking and baking, and since it is a solid at room temp, like butter or shortening, it is really great in place of those too. Wonderful on popcorn also, though the heat tolerance is a bit borderline for popping the corn in it. The best tasting coconut oil is centrifuge extracted, but if you don't like the taste of coconut, a cheaper...
  23. RiceGuy
    As far as I know, I've never been glutened by Lundberg's rice. They only grow rice, and do all their own processing, milling, packaging, etc. Sure wish there were companies doing that for buckwheat!
  24. RiceGuy
    I've wondered about using rice flakes in place of oats, but didn't find any last I looked. Have not looked for a source for them in awhile though.
  25. RiceGuy
    From what I can tell, it's not produced by dedicated growers and transported with dedicated equipment. Every source I've found is basically purchased bulk from whomever they can get it from. The milling process may be dedicated, but by that time it's too late. At least it is for me. I've seen most of the other grains I mentioned both whole and as flour...
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