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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    The symptoms you describe certainly do sound like a sensitivity to gluten. Eating out is often problematic, though some say that getting to know a particular restaurant, and the cooks, manager, etc can help a lot. Testing for gluten sensitivity or Celiac typically does require some weeks or months of gluten ingestion to get some chance of accuracy in...
  2. RiceGuy
    I've never needed milk, or anything like it, to make gluten-free pancakes. But my preference would be coconut milk. It can be purchased as a powder, or in a can. As for shelf life of the powdered form, I think I'd freeze it if I wasn't going to use it for awhile.
  3. RiceGuy
    I neglected to mention that different types of flour do not all weigh the same per given volume. That is, a cup of one type of flour will typically weigh differently than a cup of another type. Soy flour is especially light compared to other flours, so you won't get the same ratio if substituting another flour with the same weight called for in soy flour...
  4. RiceGuy
    The same does basically apply to muffins, sweetbreads, bagels, biscuits, and other bread items. Basically anything which must be risen. Also cakes, donuts, and so forth, though there are certainly different textural properties involved. However, cookies are often (but possibly not always) another matter. Soft, spongy cookies would probably benefit from...
  5. RiceGuy
    After more experiments than I can count, I've determined a few things about the differences between xanthan gum and guar gum. If you've wondered which one to use, the following should help that decision. But as for a clear winner - there isn't one. It truly depends on what you're making, and how you'd like it to turn out. Guar gum typically aids the rising...
  6. RiceGuy
    I never bake with sugar, only Stevia. Sure, the recipe must be adjusted, since you'd only be using a fraction of a teaspoon in place of a whole cup of sugar, but it is certainly doable. If the reason your doctor wants you off sugar is because sugar cane is in the grass family (as is wheat and other gluten grains), then other types of sugar might be an...
  7. RiceGuy
    Although the soy flour at barryfarm.com isn't processed in a gluten-free facility, I've never had any trouble from it (I'm extremely sensitive to gluten). But as for a suitable substitute, I think garbanzo would be the closest if texture is the most important factor. Taste however, is another matter entirely. And while I regularly use bean flours, the one...
  8. RiceGuy
    I rise and bake it in the pyrex dish.
  9. RiceGuy
    I'm wondering if the olive oil aids the crispiness because olive oil has a low heat tolerance, and breaks down under such baking temperatures (forming free radicals). Anyone try different oils to compare crispiness? A high-heat safflower or sunflower oil can handle the temp without forming free radicals, so that's what I use, and haven't gotten the bottom...
  10. RiceGuy
    I use a round, 2-cup pyrex dish, which makes a decent roll/bun of about 4" diameter.
  11. RiceGuy
    Thing is, if the gluten wasn't still there, then the texture wouldn't resemble a regular wheat product, no? So it's less, but still there. That explains why there was still damage. Based on that damage, I don't see how they could make any claim about the stuff being safe for people with celiac disease. Sounds like the researchers are a bit too hasty...
  12. RiceGuy
    Please don't fail yourself even before trying! I bake gluten-free breads and other things most every day, and they turn out quite good IMO. I've also served them to gluten-eaters, who also make positive comments on them. So it's really not difficult to make decent gluten-free breads. There is a learning curve, but I think that is in part due to preconceived...
  13. RiceGuy
    I do answer all these questions and more in that thread. I think it should be well-worth your time to read. I specify ground psyllium husk, which is how it comes when I purchase it. I do not use an entire packet of yeast for one loaf. Rather, approximately 1/2 rounded teaspoon per cup of flour. The temps for rising and baking are also given in that...
  14. RiceGuy
    My best advice would be to purchase your ingredients on the Internet, or in an Asian market. I bake from scratch, and the cost is certainly less than the prepackaged stuff. My favorite place for baking ingredients is Open Original Shared Link.
  15. RiceGuy
    Though I'm not at a high elevation, I've never needed a bread machine to make what IMO is a decent brown bread. I also mix the dough by hand, not a mixer. From what I've read, some simple adjustments should yield good results when taking a recipe to a high altitude. This page has some good tips: Open Original Shared Link My latest bread recipe can be...
  16. RiceGuy
    OK, here's an update. I bought a digital thermometer so I can find out what the temperatures are for the water and rising period. Turns out, both are approx 110
  17. RiceGuy
    Firstly, the constipation can certainly have a lot to do with Celiac. I'd suggest firing any doctor who tells you otherwise. It can take time for the body to begin to heal and correct all the things which have been going wrong. It depends somewhat on how long the immune system has been reacting to gluten, regardless of how you've felt. If memory serves...
  18. RiceGuy
    Many here have reported having such odd aches and pains develop after going gluten-free. It doesn't sound like gluten withdrawal to me though, as that is more neurological, as in cravings and effects on mood, etc. If your fiber intake has increased substantially in just the few days you've been gluten-free, then it might be that your digestive system hasn...
  19. RiceGuy
    It sounds more likely to be a reaction to an ingredient in the bread or the spread. If you know the ingredients in these, it might help to list them. Many on this board experience similar reactions from other things as they do from gluten.
  20. RiceGuy
    Some folks have trouble with grains, but they really aren't a required food anyway. Though I do enjoy them, and feel better with them than without them. To each his/her own. Though brown rice is far healthier than white rice, you may not be able to eat either without negative consequences. Try not having rice for a week or two, and see how you feel. And...
  21. RiceGuy
    That's unfortunate about coconut making you feel sick. Although, the aminos product I mentioned isn't made from the nut itself, but from a sap of the tree. Not sure it that would make a difference for you or not. I wonder if perhaps the sick feeling you experience could be yeast die-off, because coconut oil contains a healthy amount of caprylic acid, which...
  22. RiceGuy
    Yes, I also found nightshades to be a real troublemaker. Just one little bit of potato and I literally couldn't walk for two weeks. The pains and weakness they'd cause me would last even longer. For quite a while I had no idea what was causing me so much hurt, since I was eating them often enough that the effects never really wore off to the point where it...
  23. RiceGuy
    Well, there are numerous things which fit those restrictions. For instance, nut/rice milks typically work just as well in recipes as cow's milk, and you can make them yourself which saves a lot of money. Coconut milk is great too, as is coconut oil. Also, you might like to try Open Original Shared Link for a gluten-free/soy-free/dairy-free alternative to...
  24. RiceGuy
    Well, I have been suspecting some sort of autoimmune joint issue, but I have no desire to get any tests. But something I have found to be very helpful is Glucosamine HCL. The product I happen to take also has MSM, but I don't know if that has any effect. I started taking it for TMJ, which it has worked miracles on. Then I noticed my joints improving...
  25. RiceGuy
    I agree with what others have stated. But I'm biased against doctors since they never helped me at all. Anyway, welcome to the board! So glad you've discovered one relatively simple way to improve your quality of life!
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