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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    I've searched, and every single ELISA test I found, including both the industrial and home test kits for food testing, rely upon antibodies. Please post a link to an ELISA test which doesn't use antibodies.
  2. RiceGuy
    Given the declared ingredients, and the statements on their website regarding allergies and even the link to a Celiac organization's website, I don't care what any tests might suggest. Is the ELISA test so reliable that it can be depended upon so much? I have reacted to numerous products which state gluten-free right on the label, and aren't supposed to...
  3. RiceGuy
    You can use pea protein in smoothies, homemade non-dairy yogurt (such as coconut), and numerous other things. You can even make crackers and other snack foods out of yellow pea flour (or other bean flours if they fit your diet). Then spread some homemade sunflower butter on them - YUM! (sunflower butter tastes nearly identical to peanut butter) As for...
  4. RiceGuy
    I usually get flax oil, and use it for part of the oil in mayonnaise and other things I'd be eating anyway. That way some omega-6s are replaced by omega-3s, thus total fat intake doesn't have to go up in order to reap the benefits.
  5. RiceGuy
    Sounds good. I didn't suggest the plastic wrap, for the simple reason that when peeling it off, it'd be nearly impossible not to disturb the bowl, and possibly causing the dough to collapse.
  6. RiceGuy
    I contacted the station, and they are only broadcast in their local area. But they apparently have live streaming of some shows. Not sure if the show in question is one of them, but I'll check later when I get the chance.
  7. RiceGuy
    It has been my observation, that squashes, pumpkin, etc tend to retain moisture, so you'd probably need to reduce the water. If adding a fatty ingredient, then yes, reduce the amount of oil. Not sure if whole flax seeds would introduce much oil, unless you add a lot of them, but there is that gel which forms when they get wet. That'll change the texture,...
  8. RiceGuy
    Your local health food store should have the guar gum and psyllium. Just make sure they are powdered, as I've seen guar gum in pill form, which obviously won't work. I do usually buy them online, at the site I linked to in a previous post. The Corningware dish should work, though not being transparent, you'll have to use some other method to check the...
  9. RiceGuy
    Just check the McD's website if you really want to know the officially published ingredients. French Fry ingredients currently listed on the McDonald's website:
  10. RiceGuy
    I don't think I've ever mixed for 10 minutes. Binders like guar and xanthan generally take about 5 minutes to gel more or less completely, so I think this is the reason for the suggested mix time. There are some brands of guar gum which are courser, which extends the gelling time, so I suspect this may account for the ten minutes. I have noticed too, that...
  11. RiceGuy
    I'd guess that the certified gluten-free flours are more likely processed alone. And even if not, such a mill would probably be more careful about CC from anything else they may process. Since nuts don't go through the same milling machine (at least I wouldn't think so), wouldn't the chances of CC be considerably lower than the kinds of processed foods which...
  12. RiceGuy
    There are a number of options for you regarding pie crust. Here's a link to my basic method for pie crust, for which you can use one or more of several types of flour. Worry not about how your attempts at making wheat-based pie crusts have turned out in the past. Not only is gluten-free pie crust different, but the method I use is even more a departure...
  13. RiceGuy
    OK. Perhaps the most important things you'll need to get are the guar gum and ground psyllium husk. Although ivory teff flour might be tough to approximate with what you have, I suppose the brown rice flour is the next closest thing. It's been awhile since I tried any starches, but I think replacing sweet potato flour is probably not going to be particularly...
  14. RiceGuy
    From what I've read, the body will store what it doesn't immediately need, and can store it for decades. I haven't read anything about it being flushed out. You cannot overdose on B12 either, which is why doctors can give shots of huge amounts. So you can take all you want. No known level of overdose has ever been found. The sublingual has helped me tremendously...
  15. RiceGuy
    That's a tough one. However, given that the inside surfaces of ovens are usually fairly smooth, I'd hope it could be reliably cleaned well enough to be deemed safe. The tricky spots might be where the racks are held in place, and at the joints of the wires of the racks themselves. Any tight corners too, like the edges of the glass in the door, hinges,...
  16. RiceGuy
    Yes, that's all there is to it. I just make sure to mix thoroughly enough, which is basically a matter of continuing long enough. No special utensils, just a spoon. Though if the metal is flimsy it can bend when trying to mix a large amount of stiff dough. As for a recipe, I can only suggest trying the method I posted recently. Fresh is always best, which...
  17. RiceGuy
    It is possible for the channel to be available in the US via satellite. What's the name of the channel?
  18. RiceGuy
    I mix the dough by hand. Although I don't know of any reason why an electric mixer would make the bread better, I'd be interested to hear if anyone has tried both ways to see if there's a difference. As long as the dough is mixed thoroughly, would there be any difference?
  19. RiceGuy
    NOW Foods makes a calcium citrate powder, which has nothing else in it whatsoever. You can add it to smoothies and other things easily. They make it in capsule form too. They are labeled gluten-free as well.
  20. RiceGuy
    If the sublingual vitamin B is a liquid, I'd highly recommend switching to a tablet or lozenge type. Make certain it is methylcobalamin too. Source Naturals makes a 1mg and 5mg. Get the 5mg, and take it about an hour before bedtime. Doing this corrected my sleep cycles. Also, get yourself a separate co-enzyme B-complex. Country Life makes one which looks...
  21. RiceGuy
    I've never had a bread machine nor have I used one. Bread is easy to make IMO, and gluten-free bread takes less work and time I think. Especially because, as munchkinette stated, gluten-free breads don't require kneading. They also don't require rising twice.
  22. RiceGuy
    OK. The general rule (and what I use in the recipe I described in the first post) is one tsp guar gum per cup of flour. I use the same measurement for the ground psyllium husk. Some people like more of a yeasty taste than I do. The amount I use is probably less than 1/2 tsp per cup of flour (I've never measured - I just sprinkle it in by eye). A single...
  23. RiceGuy
    Glad you're already having some success! Once you've used up the mix with xanthan, and start using guar gum instead, I'm sure you'll see dramatic improvement in the finished height. Oh, I meant to report, that I tried the guar gum and oil method for preventing the bread from sticking to the pan, and although it is better than nothing, it doesn't work anywhere...
  24. RiceGuy
    Teff will add fiber, flavor, and give a more substantial crust. It also helps with browning in the oven, and has a nice aroma IMO. Millet is usually very similar to sorghum, and can often be used in place of sorghum and rice flours. Buckwheat can be very different from one brand to another. It depends on whether it has been hulled before milling, and the...
  25. RiceGuy
    Are the flours already blended in the boxes you buy?
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