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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Some folks like that powdered stuff, and/or that velvita garbage. Personally I can't stand them - taste so fake. You can make your own cheese sauce easily, and it should taste great. I generally used American cheese, some milk, and corn starch. You may want to add salt too. If you're serving a picky eater who insists on the sauce being yellow, use the...
  2. RiceGuy
    Well, I still wouldn't trust just any company to be so careful as to know what all their ingredients are made from. We should be able to expect this of a company specializing in gluten-free foods, but the rest don't seem so trustworthy to me. I know some will say Kraft can be trusted to label properly, and maybe that's true, but I'm not going to leap so far...
  3. RiceGuy
    Well, if you're not much into cooking from scratch, you may have a challenge on your hands. However, something on the simpler end of the scale might be a rice or pasta dish. A bed of rice, with veggies layered over that, a white sauce, garnished with parsley...or stuffed pasta shells (Tinkyada of course), veggies on the side, etc. Maybe soups would work for...
  4. RiceGuy
    I second the gluten-free diet. It cannot hurt your child, and it may help more than anything you could ever try otherwise. It may take a little while to see things clear up enough to be sure it's working, but at 16 months the chances are good that recovery will be relatively fast. Definitely faster now than if you postpone the diet and allow damage to occur...
  5. RiceGuy
    The thing about MSG, is that it is a known neurotoxin. I for one stay clear of it, if for no other reason than that it causes migraines (not to mention brain damage). As mentioned already, not everyone is sensitive to it enough to notice any effect. But then many of us ate gluten for years and didn't know what it was doing to us inside. For a lot of good...
  6. RiceGuy
    Tapioca is made from the starch of the cassava root. Tapioca starch might be the same or similar to tapioca flour, though I've not checked to see if there really is any difference. I'd be surprised if it could be easily substituted in this or many other recipes. You can get tapioca starch at many health food stores, and it's all over the place online,...
  7. RiceGuy
    Source Naturals list gluten-free for many of their products, as well as a whole bunch of other things they DON'T contain.
  8. RiceGuy
    I saw little or no change in digestive issues for about the first six months. Then surprise! What a difference it began to make. Therefore, as has already been noted, you should stay on the gluten-free diet longer. Besides, you already know it helps you with other things, so that in itself should help encourage you to keep moving forward, not back-step to...
  9. RiceGuy
    While I obviously can't speak for anyone else, I eat both soy and millet, and feel better than without them. No two people will be identical in every way, and this includes Celiacs. Others can eat things I can't, just as I can eat things others cannot.
  10. RiceGuy
    Both rice and tapioca puddings would be low fat. You can add chocolate, carob, berries, or whatever you like to either of those, and I think they'd be delicious. Applesauce is low in fat too of course, and makes a great "base" for desserts of various kinds. I guess you could fill half a melon with any of the above as well as many other things.
  11. RiceGuy
    If white rices give you problems that brown doesn't, then to me it sounds like maybe the lack of fiber, or the high starch-to-fiber ratio might be setting things off balance for your digestive system. Personally, I never liked "ordinary" long grain brown rice. It just turns my stomach such that I can't tolerate it. However, Lundberg's short grain brown...
  12. RiceGuy
    Yeah, I know. It's just easier than having to explain that ever time I mention buckwheat. Then when someone asks about a grain, it's as if I'm not supplying relevant information. It works as a grain in meals and as a flour, and has a nutritional profile like a grain, so I just let it go at that. But thanks for clarifying anyway. For those who didn't know...
  13. RiceGuy
    In looking up grains, I've found that two in particular are very easy to digest. These are millet and buckwheat. I like the roasted buckwheat, which is usually called Kasha. It tastes great, makes a wonderful hot cereal, or a replacement for rice, etc. I don't know what sort of rice you have been using, but there are many many varieties, so I'd also suggest...
  14. RiceGuy
    Two brands I know of that say gluten-free on supplements are Source Naturals, and Freeda. Both have web sites you can use to look up what they have. Lots of places carry Source Naturals too.
  15. RiceGuy
    I don't know if you've already done this, make sure to replace the gluten-filled things with gluten-free whole grains. Another thing that research shows helps sleep patterns is B12. I've found this to be true.
  16. RiceGuy
    One of the mistakes I first made was not replacing the wheat stuff with enough gluten-free grains and other things. After switching to a whole grain brown rice, and looking up and adding some other grains and stuff, that seems to have helped. I do know however, that there is a lot of damage from years of glutening to repair, so I have to be patient too. ...
  17. RiceGuy
    Two major things I've found to help relieve the pains were avoiding all nightshade foods, and taking a sublingual B12 supplement. However, it took so long for me to figure out what it was, that there seems to be some nerve damage Slowly it appears to be getting better as I try different things though. I'm about to try a magnesium supplement - in powder form...
  18. RiceGuy
    Absolutely! I always used corn starch or arrowroot starch to make gravies, sauces, stews, etc, even before going gluten-free. AFAIK these are what the pro chefs use as well. They work better than wheat flour ever could - much smoother and creamier. Plus you use much less since they thicken more effectively. So your cheese won't get nearly as diluted, and...
  19. RiceGuy
    Cream of Rice always seemed fairly equal to Cream of Wheat to me, even before going gluten-free. I have since discovered Kasha, which is roasted buckwheat. I think it's truly yummy, and even has a slight "mapley" flavor IMO. From the very first time I tried it, I got the distinct impression of Wheatena, only with a pleasingly smooth, creamy texture. The grittiness...
  20. RiceGuy

    ARCHIVED Restaurants

    RiceGuy replied to Azzie's topic in Gluten-Free Restaurants

    I also don't trust restaurants. Heck, I wouldn't trust my own mother to cook for me! But in my case it's more than just gluten, so I do have to be all-the-more careful. If I had to build my confidence in restaurants, I guess I might start with eating at a friend's home, after assisting in the preparation. That seems like a small enough step that I could take...
  21. RiceGuy
    OK. It's obvious that you've done well in figuring out your sensitivities to such things. That is what I (and I think tarnalberry) where simply trying to verify. Sorry if our zealous wish to assist seemed like undue mistrust in your research. I guess it's because many folks seem to make mistakes regarding their health, and like the rest of the caring members...
  22. RiceGuy
    Exactly. I suspect it is the "carrier", or form used in the supplements. I've read that methylcobalamin is what natural occurring dietary B12 is converted into within the body (I think it's the liver) before it is put to use. So if that's true, taking methylcobalamin should be safe. The amount you may be able to handle at one time is another matter. If...
  23. RiceGuy
    There are of course soy yogurts, rice yogurts, etc. You can also make your own. If you want it cultured, look in your health stores for the starter cultures. I suppose many things with a high fat content could be made into a yogurt-like food, such as almond or other nut milks. Making your own would also help control ingredients, like B12, dairy, and so forth...
  24. RiceGuy
    I guess the one advantage in this case may be that the doctor would be pointed in the right direction. From the many posts about diagnosis on this board, it seems doctors usually don't have a clue unless the patient asks about Celiac. As has been said by many, the tests to order, and the interpretation of the results can often be where the doctor fails. ...
  25. RiceGuy
    Whenever I eat cold cereals (even before going gluten-free), the ones I like have always been those plain natural puffed ones, like puffed rice, corn, and millet. To me they just taste good, even without anything on them. But some fresh berries, raisins, or various other fruits go well with them too. I think the only gluten-free specialty one I ever tried...
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