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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    I don't think I'd trust that even if it meets some "official guidelines" for gluten-free. That's my opinion. Anyway, there are gluten-free gravies out there. One company I am aware of is Open Original Shared Link. I wouldn't eat their gravy because it has yeast in it, which from my research was likely added for the MSG that results. But Google turns up...
  2. RiceGuy
    I know there are plenty of recipies for pfeffernuesse cookies out there, so I'd imagine a gluten-free one has been posted someplace. Failing that, I guess I'd consider the texture you're looking for, and also search for recipies for other cookies which have the same sort of consistancy. Then you can try the flour and such for that recipe, with the remainder...
  3. RiceGuy
    The symptoms are quite varied from person to person, though there are some which are more typical than others. Here's a link to a brief summery of this: https://www.celiac.com/st_prod.html?p_prodi...-36105161250.e0 The site index should give you a lot of helpful info about this, and of course many on the forum will no doubt have something to relate...
  4. RiceGuy
    Believe it or not, I got the same sort of crap when coworkers heard I was getting sick from yeast. Boy, what a horrible time that was, so I can relate to your situation. However, one day I walked into the boss's office and plopped down a book about all the illnesses yeast causes. I later saw another worker reading it! So, you might want to sprinkle copies...
  5. RiceGuy
    From what I know, salad bars are usually sprayed with some sort of stuff to keep the veggies looking fresh while they stay exposed to the air. That's why they look better longer at the bar than if you leave raw veggies out at home. I wouldn't doubt that the fruit is sprayed also, though I haven't verified that. I've no idea off hand what is in the spray....
  6. RiceGuy
    My first thought on this is that the company is either out of business, or in serious financial trouble. So, they might have sold the rights to someone else who simply used the same label with minor modifications. However, if the product itself is now made by someone else, there's no telling how different it will be. Companies cut corners so often I would...
  7. RiceGuy
    Since corn allergies are so common, I'd think they would use another starch, like arrowroot, or one of the many others. Perhaps writing to them will get their attention on this issue. It's a small company, so they'll probably listen like they did with the soy. Apparently the original product had soy, but they removed it.
  8. RiceGuy
    I'm not at all surprized about the yeast, since I discovered that long before the gluten part. Also when you realize that many so-called "health foods" use yeast because it will introduce MSG in a way that lets them avoid listing it on the label, it's no wonder why it's in so darn many prepackaged foods. MSG is known to cause migraines, and a host of other...
  9. RiceGuy
    I'm sorry that your child isn't doing well. My first thought is that there may be hidden sources of gluten or other problematic ingredients. In case you haven't seen it, here is a list of safe and unsafe foods: https://www.celiac.com/st_main.html?p_catid...-07105364219.e9 Has there been any improvement? The response time for such young children is typically...
  10. RiceGuy
    I LOVE peanut butter, so I know it must be terrible to find you have to give it up. However, I just ran into this product - Peanut butter without the peanuts! Though I don't have any reaction to peanuts or nuts that I'm aware of (thank goodness!), I know many reading this do. If you try it please post your comments! Open Original Shared Link
  11. RiceGuy
    Here's a recipe that I found. I don't know of any reason why rice flour or one of the popular flour mixes wouldn't work. I'm sure there are many variations. Peanut Butter Brownies * 1/2 cup butter * 1/2 cup granulated sugar * 1/2 cup brown sugar * 1 egg * 1/3 cup creamy peanut butter * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 1/2 teaspoon...
  12. RiceGuy
    At this moment I've absolutely no idea what a pumpkin roll is, though I could take a few wild guesses. Or just look it up. Perhaps take one nicely round pumpkin, and roll it down a hill... Sorry, just had to throw that in Anyway, I haven't tried this stuff, but there's a site that advertises on here which has a mix that appears to be good...
  13. RiceGuy
    For me it's been about a year gluten-free and still a long way to go from what I can tell. I don't think I'm getting glutened since I generally feel about the same each day, accept for minor improvement as I think back a few weeks or so. This to me indicates progress in the right direction, only very slow. So, I'm always on the lookout for anything that might...
  14. RiceGuy
    Here are some casein free, lactose free, gluten free cheeses: Open Original Shared Link
  15. RiceGuy
    For that full feeling, you might try apples. It's because the fiber will fill you up, which is probably what the wheat diet did. The benefit with apples is that there isn't the fat content, plus you'll be helping your gut move food along better with the soluable fiber. That wil definitely help you in the bathroom. I also find dark green leafy veggies helpful...
  16. RiceGuy
    I totally agree. That MSG has certain known effects on the brain which can cause migraines in a lot of people. It depends on the person and the amount I guess. Caffeine is another culprit. I've never liked coffee nor caffinated drinks, so that wasn't an issue anyway. But I did find it helped to increase the amount of water I was drinking. Here's the ones...
  17. RiceGuy
    That's really interesting to me, because when I was little I'd get red ears a lot when I wasn't feeling well, and nobody could figure out that part either, much less the gluten connection.
  18. RiceGuy
    I always prefered sausage, but sometimes I wish for a bit of pepperoni. I just looked up Gluten-free Casein-free sausage, and found Open Original Shared Link among others. They seem to have good labeling policies, and a good assortment of stuff too.
  19. RiceGuy
    I've used spinach, which is surprizingly good with a lot of stuff. You may want to check into Open Original Shared Link vegan product line. I've only tried one of their veggie ones, which was really good IMHO. It does have soy in it. There's also Open Original Shared Link, though I can't try theirs because they put yeast it them.
  20. RiceGuy
    The only time I ever had a heartburn type of thing is when I tried roasted pumpkin seeds. Those darn things gave me a hard time for the next 24-36 hours. I wouldn't call it reflux though, just a burning type of feeling. Anyway, I suppose it might be a new food you've introduced. Seems to me that "acid reflux" used to be called heartburn, which is commonly...
  21. RiceGuy
    I feel soooo sorry for you If I could no longer eat corn I don't know what I'd do. A few years ago I found corn was making my sinuses go bananas. I figured it was because of GM (Genetically Modified) corn, since it was found to cause hightened allergic reactions. So, with all the opposition and the allergy issues, the GM corn was supposed to be used...
  22. RiceGuy
    Thanks for the tip. I'll look into the ingredients and hopefully it safe. BTW, I'm gonna try Earth Balance instead, since it has no casein, no dairy, or a bunch of the other things which Smart Balance and typical margarine seem to have. It's also a stick instead of a spread, so it's good for baking and frying too I've never liked spreads anyway, as none...
  23. RiceGuy
    Poor buffalo. No wonder they don't fly very often
  24. RiceGuy
    While I can't answer your specific questions directly, I'm sure others here can and will. However, here's my two cents: Seems to me there will be plenty of accidental glutenings in her life. Being as sensitive as she is, I personally doubt it would be outgrown, but I'm not a specialist in allergies. Then again, who is? Allergies are only becoming recognized...
  25. RiceGuy
    Someone should point out to them that if they are using modern day wheat, then ALL WAFERS are violating the "rules". The wheat grown today is genetically very different from what it used to be, and for them to say it must contain gluten is not necessarily correct, since the gluten protein which causes the problem wasn't in the wheat at the time of Christ...
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