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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    I agree that it's missing a gum. Guar or xanthan should be included. I think the baking soda and the amount thereof is fine, especially since no other rising agent is included. The acid from the pineapple will complete the required chemical combo, creating the bubbles required to get the thing to rise. Baking powder would probably not do as well, since it...
  2. RiceGuy
    Well yes, it would have to be chemically changed. While it doesn't necessarily mean added chemicals, it does mean that it's no longer what nature intended. I'm wondering what studies have been done on how the human body digests it.
  3. RiceGuy
    This looks interesting. According to the Open Original Shared Link website, it supposedly has a neutral taste. They have some recipes you can try too. I'd guess like anything else, it will take experimentation to hone a recipe for best results.
  4. RiceGuy
    One thing that comes to mind is nut/rice/soy milk. Homemade nut milk is easy. The others I've not tried, but I've seen posts from members who have. Should be good in recipes and on gluten-free cereal, with cookies, etc. Basically anywhere cow milk is used, and you can even make your own cheese out of them using rennet or something. Still, there's plenty...
  5. RiceGuy
    Well, ketchup may contain corn syrup, and the dextrose is a sugar too, and also a good chance of being from corn if I'm not mistaken. That may or may not be what is bothering you. But, perhaps an even more striking link between the two is that tomatoes and potatoes are both nightshades. Many on this board have problems with them, including myself. A piece...
  6. RiceGuy
    Well, I have found both soy and nut butters to be very helpful in obtaining a lighter texture. The ratio will depend on the other flours you use, and the results you want. There's apparently a difference in texture between guar gum and xanthan gum, but I've only used guar. You may find one preferable over the other. Egg or egg replacer helps noticeably too...
  7. RiceGuy
    I used to have similar sorts of stuff happen, but by accident. Usually it was my lip that got chomped Thankfully, this has subsided/disappeared, and I believe the key was a sublingual methylcobalamin (vitamin B12) supplement. Either that or it just took time, but I notice that my teeth are straighter too, and no longer have the aching that would come and...
  8. RiceGuy
    You're welcome. I'm glad I looked, since now I know it's not simply my opinion. I don't know if yeast breads typically have MSG, but here's some info I just looked up: 30g of Italian bread: Aspartic acid: 114mg Glutamic acid: 897mg 30g of baked potato: Aspartic acid: 146mg Glutamic acid: 100mg What I don't yet know is how much of...
  9. RiceGuy
    Well, chilis would be a nightshade, but I guess you'd know that, and avoid them if you needed. Not to stray off topic, but... I was sorta surprised to see carrageenan on the list of potential MSG sources, though thankfully nothing I eat contains it. Anyway I make my own nut milk when the occasion arises. It's so easy, really. Whip some nuts and water...
  10. RiceGuy
    I totally agree. In fact my largest meal is my first of the day, and it's never what is culturally regarded as "breakfast food". None of my family could ever understand how I could eat so much in the morning. But IMO the typical American diet routine is upside down. That is, they barely nibble for breakfast, have a usually small lunch, then by the end of...
  11. RiceGuy
    Sure, it's a speculation on my part (which is why I said 'IMHO'), but based on some facts. First, from what others on this board who use it have said, it's a flavor enhancer. That to me spells MSG. If it can enhance flavors without MSG or salt, that would be like magic for the processed foods industry. Doesn't it seem logical that companies would use it instead...
  12. RiceGuy
    I'm thinking it's the Indian spice packet. Just because it's gluten-free doesn't mean you won't have a reaction to one or more ingredients. My first thought would be a source of MSG, such as a yeast of some kind. I hope it lists the ingredients.
  13. RiceGuy
    As others have stated, gluten-free flours need something in place of gluten. Some mixes may have it already added, though from what I've seen most don't. Probably because the amount can vary depending on what you're making. Leavening is another issue, but without guar or xanthan gum the gas bubbles tend to escape. That results in a rather flat, heavy consistency...
  14. RiceGuy
    Well, the "nutritional yeast" IMHO is nothing more than MSG with a "friendly" name. I wouldn't refer to a neurotoxin as anything even remotely nutritional. See Open Original Shared Link for more info than you may want to know.
  15. RiceGuy
    I've found magnesium seems to help reduce the swelling, while too many carbs or proteins can make it worse. My weather-related allergies get far worse if I eat GMO corn.
  16. RiceGuy
    That reminds me: Mini peanut butter sandwiches made with crackers. Unlike breads, crackers aren't expected to be soft, and usually don't get noticeably stale so fast.
  17. RiceGuy
    OK, thanks. That's actually the same one I got recently, and same price too. Nirav is another brand made by the same company. Open Original Shared Link
  18. RiceGuy
    I like homemade nut milk. Guar gum works great to get a creamy consistency. Add banana, applesauce, berries, or whatever other fruit you like for a wonderful smoothie too. For added sweetness, Stevia is my choice.
  19. RiceGuy
    A nice breakfast cereal is Rice & Shine brown rice cereal from Arrowhead Mills. Kasha (roasted buckwheat) is really tasty too IMHO. Muffins with good texture are relatively easy to make. Have you tried making French toast with the bread you eat? That can be done with egg replacer too. Pancakes with fruit can be great for breakfast. In place of potatoes...
  20. RiceGuy
    Here are a few snacks that come to mind: Popcorn Popcorn balls (made with peanut butter and carob/cocoa to hold them together) Rice/popcorn cakes (peanut butter is great on these too) Applesauce (Try mixing peanut butter with it for a delicious and creamy "pudding". You can also add carob/cocoa and a dash of cinnamon)
  21. RiceGuy
    Just a note on the flours: Juwar = Sorghum (same as juvar or jowar) Bajri = Millet How much was in each bag? What are the brands?
  22. RiceGuy
    It is my understanding that yogurt works because of the Open Original Shared Link, but it may be more like preventative maintenance than a solution. So if the soy yogurt has real live cultures in it, then I suppose it may help. Caprylic acid is what I used to get rid of candida, along with abstaining from all forms of yeasts and sugars.
  23. RiceGuy
    Well, both peas and broccoli do have a nice amount of protein, but the mushrooms don't. I'm thinking there's some nutrient they all have in common, or perhaps the newer cravings are for something else entirely. Both peas and broccoli offer good amounts of manganese, vitamin K, and folate, among other things. Seems the mushrooms are the odd one of the three...
  24. RiceGuy
    I'm pretty certain Contadina has plain tomato paste, and Del Monte has plain diced tomatoes.
  25. RiceGuy
    Sadly, the label does not have to specify when barley, rye, or oats are also processed on the same equipment. The law only covers wheat. So it's really not a law on behalf of the gluten intolerant, but for those with a wheat allergy. Though I'd bet many whom are allergic to wheat are also allergic to some or all of the others, since they are closely related...
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