Jump to content

RiceGuy

Advanced Members
 View Profile  See their activity

  • Posts

    3,260

  • Joined

  • Last visited

  • Days Won

    4

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    Coconut oil works great in place of butter, margarine and shortening, for most any cooking and baking. And if you get the good kind (centrifuged), the flavor is awesome (if you like coconut) Other good oils for cooking and baking include safflower, sunflower, macadamia, and avocado. The first two are very light and won't impart any noticeable flavor...
  2. RiceGuy
    To be clear, corn, millet, sorghum, and rice are gluten-free, in that they do not have the specific protein that sets off the immune system in gluten-sensitive individuals. Other gluten-free grains include amaranth, buckwheat, quinoa, and teff (technically, buckwheat and some others are not considered grains, but seeds, as they do not come from the grass...
  3. RiceGuy
    I find xanthan gives a more bread-like texture, while guar gum gives a more cake-like texture. Either can work in most recipes, except that you may prefer one over the other. Sometimes, other adjustments may be necessary to optimize the results when substituting one for the other.
  4. RiceGuy
    Although the swelling I had was not quite as bad as what you describe, it certainly did have me concerned. I concluded that it was due to leaky gut, and that dietary proteins were accumulating in bodily tissues. So, I avoided all high-protein foods. I also discovered that dairy contributed to the swelling, so I cut that as well. The swelling subsided in...
  5. RiceGuy
    Well, I haven't tried Agvantage, but I'm not impressed with their prices anyway. Have you checked Open Original Shared Link? I know they are careful about CC with gluten, so I'd like to think there wouldn't be a problem with nuts either. Also check Open Original Shared Link. I think sorghum is all they do. And of course there's the Open Original...
  6. RiceGuy
    I would agree with the importance of nutrients, and balancing your diet better. It may be that the anxiety, fatigue, brain-fog, etc are a result of deficiencies rather than a direct reaction to gluten. Given your experience and family history, I'd say gluten intolerance/Celiac is certainly a possibility. Not everyone gets a reaction to gluten like an allergy...
  7. RiceGuy
    From what I understand, rinsing pasta is to stop it from continuing to cook, so it won't become mushy. However, with Tinkyada, I've never found it necessary to rinse it. I've actually had occasions where I couldn't get back to the stove for quite awhile past when it would be done cooking, and it still wasn't too bad. So from my experience it holds up very...
  8. RiceGuy
    Now that I think of it, since pancakes require little to no gums at all, it might be better to test with something else. In fact you could skip the flour and just use the gums in something simple. They work great as thickeners for smoothies and creamy soups. I usually add some to pea soup. You could add some cinnamon and a gum to applesauce for a quick version...
  9. RiceGuy
    Sadly, many of Bob's Red Mill flours are stone ground, which produces too much heat, breaking down some of the components in the grains/beans. Thus they are often rancid right from the mill. I never use them. But, prepackaged mixes make it more difficult to track down what it is your reacting to. It could be any one (or more) of the ingredients. It might...
  10. RiceGuy
    Interesting. I'd always get a sinus/stuffy nose symptom from GMO corn. And, considering that xanthan gum is made by feeding microbes on corn, I suppose there may be a connection there. But thankfully I've not noticed any problem with xanthan. However, if the mix you tried with xanthan had some other ingredient that you react to (maybe corn starch?), then...
  11. RiceGuy
    Though it is possible that you are intolerant to corn, how do you feel after eating other corn products, such as corn snacks, cereal, cornbread, or homemade popcorn? There is also a possibility of CC (Cross-Contamination), so the bread might not have been gluten-free enough.
  12. RiceGuy
    I looked at the ingredients, and it doesn't look much different than many others. Mostly tapioca starch. I'd think a bit of experimenting would yield something comparable. However, you may want to try Open Original Shared Link. It seems to be getting good reviews.
  13. RiceGuy
    I read someplace that about 50% of those with Celiac (or maybe it was gluten intolerance) react to canola. I know I do, so I don't eat anything with it. For cooking, some decent oils include safflower and sunflower. Macadamia, and coconut are great too, if you can afford them, though they generally don't handle quite as much heat.
  14. RiceGuy
    I agree that it is best not to jump right into all the gluten-free specialty products immediately. Take some time with just whole, unprocessed, naturally gluten-free foods. Your body needs the nutrients anyway. There is a withdrawal period for many, so that may be what you're experiencing. And during this period, I doubt any gluten-free breads will satisfy...
  15. RiceGuy
    I find guar gum is better for cakes, and xanthan is better for breads. So if the mix has only xanthan, it might be more difficult to get it to turn out the way you want. I always bake from scratch, so I can't suggest a specific mix, but why not use a cake mix instead?
  16. RiceGuy
    I think the best pizza crust is a preference thing. Some people like a thin crust, others like it thick. Some like it soft, and others like it crispy on the bottom. Perhaps if you can outline what your favorite pizza crust is like, others will be better able to make suggestions that you'll enjoy.
  17. RiceGuy
    Welcome to the board! First, it is always a good idea to stick to whole, naturally gluten-free foods, especially at first. Plain veggies, fruits, beans, gluten-free grains, nut, seeds, etc, are the things to buy. Preparing meals from scratch is not only safer, but more nutritious. Your body needs the nutrients, hence the hunger you're experiencing. That...
  18. RiceGuy
    I seem to recall something about blue cheese being a problem. Something about how the blue mold is started in the barrel I think. I just checked the Open Original Shared Link, and they suggest simply looking on the label. They claim all ingredients which may contain gluten will be listed, not that gluten-containing ingredients will be noted as such, nor that...
  19. RiceGuy
    Well now, I think you may have hit upon something there. I don't recall what your stomach issues have been (or if you detailed them), but magnesium oxide is a form which is known for its laxative effect, more so than other types. Then, considering the fact that citric acid will enhance that effect, the calcium citrate will provide the citric acid, and...well...
  20. RiceGuy
    Yes, some nuts and beans can be difficult for some people to digest. I don't recall if you stated earlier if you are taking any probiotics and enzymes, but those can supposedly help. Also, there are numerous types of beans, so it may simply be a matter of selecting the ones which your system tolerates. Here's a partial list of legumes: Adzuki Beans Anasazi...
  21. RiceGuy
    Two cups of rice for a side dish?!? A side dish to what? When I make a whole meal, I might use maybe 1/3 cup of grain and/or legume. That and all the veggies add up, and I get enough for two large meals. I've always been a big eater too. Never have I ever seen anyone eat three cups of any grain at one time. Ever. And certainly there is (should be) a variety...
  22. RiceGuy
    I'm not sure how you arrived at those numbers. Also, how have you determined what the carb intake of the OP (or anyone else for that matter) would be while eating grains, so as to say how many potatoes it would take to be an equivalent amount of carbs? Even when I ate gluten, I still ate far more veggies than anyone else I personally know. Still do. So my...
  23. RiceGuy
    How much magnesium are you taking? The usual recommendation is around 400mg per day, though many people take several times that amount. I've read that if you take more than you need, it will have a stool loosening effect. Magnesium and calcium compete for absorption, and if your intestines are less able to absorb one than the other, you may need to adjust...
  24. RiceGuy
    I'm sorry, but grains are not the only good sources of carbohydrates. For instance, potato, taro, cassava, yam, numerous squashes, various fruits, and even legumes are all good sources of carbs. Take a look at the carbs in various beans, and you will see they rank right up there with the various gluten-free grains in terms of carb content (plus mare protein...
  25. RiceGuy
    For those who can't or don't want to consume dairy, there are pea protein powders on the market. For example, NOW Foods makes a pure pea protein powder, with nothing else added at all. It actually has more L-Glutamine than the whey powders I compared it too. It does have a legume smell, but so far doesn't seem to foul up the things I've put it in. I'm...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.