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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    I'm not sure about terriaki, but San-J makes a wheat-free tamari: Open Original Shared Link
  2. RiceGuy
    Yes, agreed 100%. Though the solution I was thinking of would not be yet another GM crop, but the return of the original wheat varieties, which apparently cannot be grown commercially due to all the hybrid pollen floating around. It still may not be safe for a Celiac, but I'd bet far fewer people would develop Celiac from it. In other words, perhaps it's...
  3. RiceGuy
    Right. People have their expectations, comfort zones, etc. But if a "safe" wheat were developed, those who'd be using it would be the gluten intolerant, and next to flours with zero sticky stuff, even a diminished amount would likely be a big hit. About the lentil flour; I'll reply via PM, if you don't mind, so as to not pull the thread off-topic.
  4. RiceGuy
    Since there's only one mention of a gum on this thread thus far, I figure it might be a good idea to bring it up. So just in case you haven't been using any guar gum or xanthan gum, you NEED one of those to get the dough to rise. I'm guessing you are working with recipes from books or online, thus probably are using a gum, but just in case, there.
  5. RiceGuy
    Well, again I'd point out that the wheat need not have less gluten, only one which doesn't contain the offending sequence. Not to go off-topic, but I also cannot see how anyone would like wheat burritos and such. Tortillas , tacos, etc should be made with corn IMHO. Interesting you mention lentil flour, as I just purchased some. Thing is, the odor (and...
  6. RiceGuy
    The colic reminds me of candida, and I believe the abnormal gait suggests B12/magnesium deficiency. Still, a gluten-free diet may indeed be just what he needs. Time will tell I'm sure. Do keep us posted!
  7. RiceGuy
    From what I've read, there where wheat varieties with 2 and 4 sets of chromosomes during the Roman era, but how many varieties/species that comprises I don't know. Apparently, today's varieties have upwards of 12 sets or more. As for baking without the high amount of gluten, seems to me they where doing it, weren't they? And sorghum has been a staple...
  8. RiceGuy
    That doesn't appear to make sense, since wheat was essentially unchanged from the natural occurring varieties until about 2-3 hundred years ago. That's when they started figuring out how to cross species to get hybrids. They didn't occur naturally. I'm not sure how you equate the hunter/gatherer stuff to how much gluten wheat has, or if it's even relevant...
  9. RiceGuy
    The only time I've had quick-bread sink is when I added too much liquid. Thankfully that only happened once, as I learned from my mistake. I suppose if the recipe is adapted to use gluten-free ingredients, or if certain substitutions are made, there might be too much liquid. Things like using tub margarine instead of stick would be one example, since the...
  10. RiceGuy
    I found a magnesium supplement helpful in reducing hunger. I was after increased nutrient absorption, and given that part worked, less hunger would seem logical. I also put all veggies through the blender to make them easier to digest. That has helped too, and not just with hunger.
  11. RiceGuy
    Some time ago, I had run into some information which suggested this might be the case. That the natural species of wheat, before modern hybridization, might not contain the protein fraction which sets off the immune response. The article stated however, that efforts to grow those varieties fail because they soon take on characteristics of the hybrids. Apparently...
  12. RiceGuy
    I've made pecan milk and walnut milk just by putting the nuts in a blender with mostly water. I like adding a bit of guar gum to smooth it out too. A bit of vanilla is nice as well. Add banana, berries, and/or whatever fruits you like for a really tasty smoothie. Probably would make a decent sorbet I guess. For a dairy-free ice cream dessert, try Open...
  13. RiceGuy
    That seems to be the general rule, though I've never used xanthan, so I cannot say from experience. I typically use about 1 tsp per cup flour, which seems to be about right. Some say there are different strengths to xanthan depending on the manufacturer, so you may have to adjust the amount slightly. Most references suggest the two are interchangeable, at...
  14. RiceGuy
    Well, I'm not sure if this is right, but medterms.com says:
  15. RiceGuy
    Yep. I recently bought a pound of it for about $6. It works great for smoothies and pudding too Plus it's a soluble fiber, which is a good thing when your recipe uses mostly starches like tapioca, white rice flour, cornstarch, etc.
  16. RiceGuy
    First, do check out the recipes section of this site, the link to which you'll find on the site index page. Here's a muffin recipe from Arrowhead Mills: Millet Muffins 1-1/2 cups Millet flour 1/2 cup soy flour 1 Tablespoon baking powder (non-aluminum) 1/2 teaspoon salt (optional) 1/4 teaspoon orange flavoring 1 cup water or orange juice 1/...
  17. RiceGuy
    I would agree with what hathor stated. Brown rice, millet, and kasha (roasted buckwheat) are just a few of the things I rely on. Also lentils, tofu, and other beans make a great base for tasty meals. I generally combine various grains and such together. I make all my food from scratch, and I don't buy pre-made mixes either. Once you take a look at bunch...
  18. RiceGuy
    When I want to check a recipe for something, I Google it. Anyway, here are some of the baking ingredients I've been using: Corn Meal, yellow Millet Flour Rice Flour, brown Rice Flour, white Rice Flour, Sweet White Sorghum Flour Soy Flour Guar Gum (I don't use xanthan, and besides guar is way cheaper) Baking Powder (aluminum-free) Carob Powder...
  19. RiceGuy
    I make my own pudding from scratch, so no worries about gluten there. I have no idea about any pre-packaged ones though.
  20. RiceGuy
    I (eventually) discovered I had a severe sensitivity to nightshades, but thankfully grains are ok. Did you cut both grains and potatoes at the same time? Have you tried having grain but not potato? Also, there is a big difference between whole grain rice and white rice. I find I do MUCH better with the whole grain. Having only white rice doesn't work well...
  21. RiceGuy
    Suppose the tests came back negative? Would you take that over how you feel and go back to eating gluten again? IMHO it makes no sense to purposely make yourself sick just to get the answer you already have. Just my two cents...
  22. RiceGuy
    Most times the ones I get will disappear fairly soon, though usually take more than a day. Usually they dwindle away over a period of maybe 3-5 days or so. The best way I have found to get relief from them is to pop them! Yeah, I know - disgusting. But when they're large and painful, I find I have little choice. Thankfully I seem to be avoiding them for the...
  23. RiceGuy

    ARCHIVED I Am Miserable

    RiceGuy replied to casnco's topic in Dermatitis Herpetiformis

    Though you probably are already doing this, I'd recommend avoiding sources of iodine and salt. Kelp is perhaps the most common item in which there is a huge amount of iodine, but many vegetables contain more than table salt, such as broccoli. It may also help to limit protein intake. Drink plenty of plain water. A magnesium supplement may also help. Take...
  24. RiceGuy
    Here's a muffin recipe I found somewhere (haven't tried it yet). Credit was given to Arrowhead Mills, but I didn't find it on their site. Millet Muffins 1-1/2 cups Millet flour 1/2 cup soy flour 1 Tablespoon baking powder (non-aluminum) 1/2 teaspoon salt (optional) 1/4 teaspoon orange flavoring 1 cup water or orange juice 1/4 cup vegetable oil...
  25. RiceGuy
    Yeah. Just take Open Original Shared Link for example. The FDA keeps companies from using it in any food products, and even raided a company's facility, confiscating a product which was being made with Stevia as an ingredient. Yet at the same time we get artificial crud like aspartame, which to this day is still legal despite all the actual medical evidence...
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