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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    I usually prefer the crunchy treats, and the crunchiest one I know is Corn Nuts (also called Toasted Corn). Other things like biscuits and muffins are nice too.
  2. RiceGuy
    I emailed Now Foods about the guar gum, and they actually answered in an incredibly short time, like they are right there taking messages! Anyway, here's what they said: "This product is 100% pure guar gum. It has no other added ingredients." The product description on their site does say "Derived entirely from guar beans.", so perhaps this is meant...
  3. RiceGuy
    Tom Sawyer gluten-free products claims to have a flour blend that produces the same texture as wheat flour. Open Original Shared Link I have not tried it.
  4. RiceGuy
    I recall having some really cool stuff called Weird-Dough, or something like that. I think it had the Nickelodeon name on it. It stuck to all sorts of surfaces, but came right off easily, and wouldn't stain. It was nice and soft too. But the best part was that it didn't dry out! So unlike play-doh, you don't have to keep buying more As far as I know...
  5. RiceGuy
    Thanks for pointing this out. I just got that same brand of guar gum, never imagining it might be mixed with other stuff. To me, when a product is also a specific substance, it shouldn't be labeled as that substance if it contains other things. I keep finding this concept doesn't seem to hold true very often I will also email them and ask, and perhaps at...
  6. RiceGuy
    One I considered is Freeda brand, which specifies gluten-free. Some say wheat-free, but stop short of specifically saying gluten-free. The one I ended up with is from Source Naturals, as they are one of only a few others that state gluten-free. It's also the methylcobalamin type, which is apparently the best to take. It doesn't have a potency guaranty, but...
  7. RiceGuy

    ARCHIVED Soy

    RiceGuy replied to Kaycee's topic in Food Intolerance & Leaky Gut

    I recall having many a cup of cold chocolate milk, and that's what school lunches offer next to the unflavored milk. Anyway, I'd bet you could easily make your own soy-free chocolate bars that not only taste great, but would be more healthy too. You could use stevia instead of sugar, and include any sort of other stuff you like, such as coconut, almonds...
  8. RiceGuy
    From the Open Original Shared Link site: "Tom Sawyer All Purpose Gluten Free Flour is a blended flour of rice and tapioca flours, xanthan gum, and unflavored gelatin." Basically, flour needs something to make the dough sticky/stretchy. In wheat flour, that's what gluten does, but in gluten-free flours, we need to add something to make up for the fact...
  9. RiceGuy
    I bet those gummi bears would work just the same, plus they're edible. Apparently they are also made from corn, and are known to be gluten-free.
  10. RiceGuy
    Yes, samples would be very good. It is quite rare to find a product being offered in a nice affordable sample size. I'd occasionally buy the regular size of a gluten-free specialty item (even when it costs more than the generic mass-produced garbage) if I could be certain of the taste and safety. Let's not forget that when a food is of high quality and...
  11. RiceGuy
    This Codex wheat thing is an interesting one, though I've no intention of trying any. I did a Google search for it and this came up: Open Original Shared Link
  12. RiceGuy
    I once had an amaranth cereal that tasted like rice crispies. It was just shaped differently. It even made the familiar snap-crackle-pop, and I'd guess it would make quite a rice crispy treat alternative. I don't recall the name of it, but how many brands of it can there be?
  13. RiceGuy

    ARCHIVED Soy

    RiceGuy replied to Kaycee's topic in Food Intolerance & Leaky Gut

    My apologies. I obviously perceived a stronger liking for chocolate than you actually have. As for whether the cocoa bean is in the Leguminosae family, that is a good question! According to Open Original Shared Link and the [url=Open Original Shared Link
  14. RiceGuy
    Actually, the body can store B12 for decades. However, you'd need to be obtaining more than your body uses in order to build up reserves. Research shows it is absorbed in smaller doses more effectively than higher doses, and around 3000 mcg is a typical daily recommendation, spread out over the entire day rather than all in one dose. Apparently there is...
  15. RiceGuy

    ARCHIVED Soy

    RiceGuy replied to Kaycee's topic in Food Intolerance & Leaky Gut

    Sounds like there's an easy way to find out if soy is causing your inability to sleep. You only have to obtain some will power to find out. I'd recommend not eating chocolate too, as that is also from a bean. I know carob doesn't quite replace chocolate, but perhaps with a bit of imagination it will pacify enough to get you through a trial period. Apparently...
  16. RiceGuy
    Well now, I can see I'm certainly not the only one looking like a balloon! It started fairly recently - I've always had an entirely flat abdomen, even while eating gluten. But now this has me somewhat concerned, to say the least. I have thus far concluded that it's some sort of inflammation within the digestive system. So far I've been unsuccessful in...
  17. RiceGuy
    I just looked and found a nice explanation of the different kinds of vanilla: Open Original Shared Link Aerin328: It turns out that Bourbon vanilla is a type of vanilla bean (not to be confused with alcohol), which is explained on the page linked above.
  18. RiceGuy
    I recently wrote to McCormick to find out what the alcohol in their vanilla extract was made from, and they told me it was synthetic. I asked for clarification, but received no response. One of these days I may just make my own. It's apparently as simple as soaking a vanilla bean in vodka. There are numerous instructions all over the Internet. The thing...
  19. RiceGuy
    I've read that the body robs B12 from various places in order to keep blood levels up. It wouldn't surprise me one bit if that's true.
  20. RiceGuy
    I concur about the B12. I take the sublignual type. As for my nerve pains, I narrowed it down to nightshades. Once I got those out of my diet, I started feeling better, but unfortunately it took quite some time to figure it out, and I think I now have a lot of nerve damage to be healed. It seems to be a very slow process, and as I research things, I add...
  21. RiceGuy
    The one I use is McCormick brand. It has just the blend of spices, and they state gluten-free for such spices too.
  22. RiceGuy
    Well, their site seems only partially functional. I did find this via Google though: Open Original Shared Link Hope that helps.
  23. RiceGuy
    The article seems to specifically refer to those cereals which are made by extrusion, like rice crispies, cocoa puffs, etc. The one thing that is not clear to me from this article is whether those plain puffed grain cereals like Open Original Shared Link, Open Original Shared Link, and Open Original Shared Link are actually extruded. To me they don't appear...
  24. RiceGuy
    Whenever someone asks what to do for gluten-free stuffing, I think of popcorn. Although I haven't tried, I imagine it could be sorta crushed up a bit in a blender, and used just like bread crumbs. Puffed corn, millet, rice, etc also sound like they could work. Anyone ever try these?
  25. RiceGuy
    I use stainless steel for cooking, and it's far better than anything else I've tried. As for appliances, I can only say based on the few my family has had over the years. My first thought is of that toaster, which never stayed clean. It started out all shiny when new, which lasted about a week. Unless everyone cleans up after themselves I'd say things like...
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