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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    Yeah, it still happens to me from time to time, even though I've been gluten-free for some years now. Though I don't wake up in a panic. Just relieved that it wasn't real. But within the dream I can't understand how I could make such a stupid mistake. My only guess is that it's the result of a true commitment to a gluten-free diet.
  2. RiceGuy
    I always had trouble sleeping before going gluten-free. And even afterward, there wasn't much improvement until I began some supplements. Vitamin B12 (the methylcobalamin type), co-enzyme B-complex, and magnesium are the ones which helped me the most with sleep, from what I can tell.
  3. RiceGuy
    Yes, it is certainly possible for Celiac to not show up on the endoscopy. Happens to many people. And yes, a gluten-free diet does tend to make other food intolerances/allergies begin to show up. It is also possible that the almonds are contaminated.
  4. RiceGuy
    It may seem difficult or intimidating, but making things from scratch is not only easy, but fun too. You don't need a bread machine to make homemade bread, although some folks prefer it. Never be afraid of having a loaf flop. But if it does, you can always toast it and make gluten-free croutons or breadcrumbs out of it! Also, many find small loaves to...
  5. RiceGuy
    Although the prepackaged "designer" gluten-free products are typically expensive, gluten-free food doesn't have to be more costly. The best advice I can give you is to make as many things from scratch as possible. Breads, crackers, snack bars, and even cold cereals can be made at home. There isn't much that can't be homemade, and for less than the prepackaged...
  6. RiceGuy
    I'd certainly suspect Celiac. But, be thankful that you discovered very early on that it was gluten causing the trouble. That makes such a huge difference for your entire life. Seems to me, it'd be safer to proceed as though you have a diagnosis of Celiac, rather than to think taking risks would be "worth it", and end up doing damage. Additionally, there...
  7. RiceGuy
    I've only noticed wax on some fruits, and in those cases I've found hot tap water and a vegetable brush usually gets it off. Olive oil soap seems to help with some of these too.
  8. RiceGuy
    Some interesting reading on taste perception: Open Original Shared Link Open Original Shared Link
  9. RiceGuy
    Yeah, although to some people it sounds like a boast if you tell them you can taste something they cannot. I once saw something about super tasters, and one of the things which sticks in my mind is that 40% of the population can't taste a certain thing, the name of which I forgot. More on-topic, I bought some lentil flour once, and it was definitely...
  10. RiceGuy
    I'm sure that's true. I do know that the taste was more noticeable to me earlier on in my usage of them. Still not foul though, just more distinctive, perhaps even peculiar. Interesting thought. I've wondered at times if I might be super-sensitive to certain smells and tastes. Even with some things I use often, when served to others, I'm told it's bland...
  11. RiceGuy
    This I may agree with. I've tried garbanzo bean flour a few times, and I just can't stand the taste of it. Pretty sure at least some of the packages weren't rancid either. It seems there's something particularly different about that one, compared to all the others I've tried. Funny thing though, is that I once tried a garfava blend that was wonderful.
  12. RiceGuy
    I've said it before, and I'll say it again. Bean flours are NOT supposed to taste foul. If it does, then it's spoiled. Rancid. I have yet to taste a bean flour from Bob's Red Mill that wasn't rancid. Even when shipped directly to me from the company. I can only guess it's due to their stone grinding, creating too much heat, thereby breaking down some of...
  13. RiceGuy
    Well, I'm still trying to figure out how to respond to the entire cup of sugar! With that 1:1 ratio of flour to sugar, I'm not sure you'd taste anything else. Never have seen any pancake recipe that sugary. As for the taste of buckwheat, it does depend somewhat on the type. There's a darker buckwheat, which is milled from buckwheat groats with the hulls...
  14. RiceGuy
    Then I guess you're less sensitive than I am, because I've gotten glutened several times by their buckwheat flour, as well as their millet flour. Took some time to figure out what was responsible, as there were some bags that didn't cause a problem.
  15. RiceGuy
    No additional crunch that I've noticed. Actually, I'd say if anything it tends to do what other water-retaining binders do, which is to add moistness. Though not nearly as much as the gums.
  16. RiceGuy
    I find chia seed works in place of flax, but imparts no discernible taste. They form a similar gel when soaked in water too. I find it takes about 15 minutes or so to fully gel. The seeds are very tiny - no grinding required. White chia would probably make less an impact on color than the black chia. Not sure of the proportion, but if memory serves, the suggestion...
  17. RiceGuy
    Having experimented with xanthan gum, guar gum, oil, and other things in pancakes, I can tell you that they'll turn out better without the gums. Any more than a VERY small amount of gum will produce a gooey pancake. Just leave that out, would be my suggestion. As for oil, that's a "no" as well, no matter the type. Fat may increase the viscosity of some batters...
  18. RiceGuy
    That was also my first thought, but then why would a recipe author anticipate that someone would tweak the amounts?
  19. RiceGuy
    I second the magnesium suggestion, as well as keeping the calcium level from being too high. I'd not hesitate to remove dairy from their diets too. There are so many alternatives to dairy products, including milk, cheese, and the others you've mentioned. Even ice cream. I've observed that people seem to LOVE the foods with which their bodies have difficulty...
  20. RiceGuy
    Thanks for your responses. I've seen "firm" specified for flour in a recipe or two. Any thoughts on that? Some types of flour seem to be able to pack down more than others. I find the starches can do that to a greater degree than most regular flours. Some don't pack down much if at all, like teff flour for example. There also seems to be a difference depending...
  21. RiceGuy
    Hi everyone. Here's a question which I hope is relatively simple to answer. When a recipe calls for a cup of flour, and it says "firm", we know to press it down into the measuring cup, right? But, suppose the recipe says "packed"? Is that the same thing, or would that be different in some way? Or is "packed" never used except when measuring brown sugar...
  22. RiceGuy
    The only baking powder I know of which can provide enough rise in gluten-free bread is one based on Sodium Acid pyrophosphate. One such baking powder is the one from Bob's Red Mill. This type waits for the dough to get hot in the oven, so it won't fizzle out on you like the typical kind. Rumford's will essentially use up all it's fizz in the mixing bowl,...
  23. RiceGuy
    I've found digestive enzymes do help with bloating, but for me it hasn't solved it entirely. Hopefully you'll have better success with them. Be sure to get ones which are from microbial sources, because those can withstand the acidity of the stomach, thereby making it into the intestines intact. Also some use barley enzymes, which would obviously be a no...
  24. RiceGuy
    Though you may just need to give it more time, some nutritional supplements may help. What is your diet like? Perhaps something there can be improved.
  25. RiceGuy
    As was stated, stick with it. It took six months before I noticed any real difference. And even longer before appreciable improvement. Ironically, I didn't notice any bloating until after having been completely gluten-free for quite some time. Best I've been able to do with it is reduce it somewhat, with a digestive enzyme supplement. Do choose carefully...
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