RiceGuy
-
Posts
3,260 -
Joined
-
Last visited
-
Days Won
4
Content Type
Profiles
Forums
Events
Blogs
Latest Celiac Disease News & Research:
Everything posted by RiceGuy
-
Actually, both of you have given me the same image in my head. While cake is porous, it isn't like bread in that it doesn't appear like air bubbles, as bread does. The pie crust layering is a good description of what I've been picturing. Just moments ago, I recalled having strawberry shortcake years ago, and the cake part was very much like what's being...
-
ARCHIVED Birthday Cake Recipe?
RiceGuy replied to AKcollegestudent's topic in Gluten-Free Recipes & Cooking Tips
I don't bake with eggs or dairy, and I find that fat (including oils) tends to make cake prone to falling and/or turning out gummy. Whether or not those two ingredients would make the inclusion of fats work better I don't know. But I generally get good results with the right blend of flours, binders, and water. Last I knew, chocolate has fat in it (often... -
ARCHIVED Need Tips For Making Kitchen Gluten Free
RiceGuy replied to Myooshka's topic in Gluten-Free Recipes & Cooking Tips
The things to really watch out for are surface texture and porosity. If the surface isn't smooth, gluten can hang on more easily, and cleaning it is more difficult. So things like cast iron pans, wooden utensils and cutting boards, scratched non-stick cookware, etc, are of the sort that can harbor gluten. Smooth-surfaced items such as stainless steel pans... -
ARCHIVED What'S The Deal With Celiacs And Nightshades?
RiceGuy replied to glutefree's topic in Food Intolerance & Leaky Gut
Problems with nightshades does seem to be more common amongst the members here than say, the general population. IMHO, it is easy to understand once you know what makes a nightshade get that classification, and how Celiac effects the permeability of the intestines. Nightshades have toxic alkaloids, which are in fact toxic to everyone. It is just that most... -
By the term "little holes", do you mean a porous texture like what breads look like on the inside? Does this mean that a southern biscuit looks more like cake than bread inside? What would happen if you press down on it? Would it flatten out and break apart, or would it tend to compress more like a sponge, and maybe come back up somewhat afterward?
-
ARCHIVED Testing - How Long After Starting To Eat Gluten?
RiceGuy replied to kampingal's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
Welcome to the board. Sad to say, the tests are typically very inaccurate, and thus the typical advice is to be eating gluten for at least six weeks before getting tested. Even then, false negatives are common. What test(s) are you looking to have done? There's a Celiac blood panel that can be done, and also a biopsy of the small intestine. If neither... -
ARCHIVED Help
RiceGuy replied to wendation's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
Welcome to the board! You're in good company, and you've come to the right place for answers to your questions. First, nobody can force you to eat gluten. However, if you seek the standard tests such as the biopsy, it'll likely be negative if you haven't been eating gluten regularly up to very near that point. The intestinal damage is usually expected... -
According to Open Original Shared Link, rice polish has less fiber than rice bran. So it would seem it's not the same thing as rice bran. Here's the Open Original Shared Link. Here's the Open Original Shared Link.
-
Well, I've read that rice polish is what is removed from rice when making white rice. It's the outermost layer. The part that makes rice brown. Basically, the outer layer is polished off, exposing the white, innermost portion of the grain. So polishings sounds like the same thing to me.
-
ARCHIVED How Do You Get More Fiber
RiceGuy replied to Kathleen Smith's topic in Coping with Celiac Disease
You've gotten great advice already. Coconut has a good amount of fiber too. Especially coconut flour. Adding it to stews and cream soups as a thickener will also add fiber (not to mention it tastes great). Works great in various baked goods too. -
ARCHIVED Looking For Lactose Free Powdered (Dry) Milk And Powder Buttermilk
RiceGuy replied to gail-gluten-corn's topic in Gluten-Free Recipes & Cooking Tips
There are some great coconut products which can be used in place of dairy. Powdered coconut or coconut cream both come to mind. Highest quality I'm aware of is at Open Original Shared Link. There are others of course. Though I haven't tried it, I think coconut flour should work fairly well. It absorbs a lot of water, and is wonderful for baking. -
ARCHIVED New Member - Blood Testing Showed Positive, Going Gluten-Free
RiceGuy replied to thecatlady's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
Firstly, blood tests for deficiencies aren't always reliable. Many times, vitamin supplements help even when tests suggest that your nutrient levels are in the so-called "normal" range. Many on this board report feeling better with supplements, even though in some cases it puts the test results in the upper range. Additionally, some nutrients like B12 can... -
ARCHIVED What Is That Bad Taste In My gluten-free Foods?
RiceGuy replied to maddycat's topic in Gluten-Free Foods, Products, Shopping & Medications
Since you don't notice it every time you eat a given food item, I'd have to guess it's not the tapioca (though I and others seem to find it distasteful). Two things I know of which can and do vary from batch to batch are the freshness of bean flours, and the effects of chemical leavening agents (baking powder/soda). I discovered that all the flours from Bob... -
What do you mean by "not dropped but not falling apart"? Please elaborate on that. I've noticed southern style cooking and baking makes extensive use of frying pans.
-
Well, I've checked and double-checked my settings. Just looked now, and I noticed it said that the DST setting is automatically set when you load the board index. So I went to that page. If this post has the correct time, then going to the index page is the key to having the correct setting. <EDIT> Yep! That was it! Strange. And I thought I'd loaded...
-
The DST setting is what I expected to be incorrect, but it's not. It reports the correct offset from GMT, which is why I figure the server time might be off. I'd have to set the wrong time zone in order to compensate. I suppose, depending on the time zone of the server, some users might see the correct time.
-
I've noticed that the time for all my posts is off by one hour. I have double-checked my settings, and all is correct. So I'd have to guess either the board or the server is off.
-
Poofy? I'm not sure exactly what you mean, but the general consensus on gluten-free breads and how they rise, seems to be that they don't rise enough to begin with. So I don't imagine this will be a problem. However, getting them very flat on top might not be the easiest thing to accomplish. By "crunchy little peaks", I'm guessing you mean the irregularities...
-
Ah, seems we were both posting simultaneously. So the shape matters too, then? If they're rounded on top, that would ruin the whole thing?
-
OK, thanks everyone for all the information. I think I now have enough to work with, though any additional details are most welcome. I grew up with drop biscuits, and on the few occasions when milk was added to them, I didn't like them. Too soft if you ask me. I don't recall having any with buttermilk, but given the obviously higher fat content, it makes...
-
ARCHIVED Butter Substitutes That Don'T Involve Dairy Or Soy.
RiceGuy replied to **Gretchen**'s topic in Food Intolerance & Leaky Gut
I second the suggestion of coconut oil. It is solid at room temperature, just like butter, and melts in the palm of your hand. Most brands won't taste like much, and those that do aren't very fresh-tasting, because of the heat used in processing (regardless of the claims). Adding a bit of salt helps. You can also blend it with other oils to make it softer... -
Creamy? How do you mean? Like buttery, or just very soft? Can you please elaborate on that? If I understand correctly, you mean they have a bit of elasticity to them as you pull them apart, unlike cake. Or maybe a bit like sponge cake? Is that right? Thanks, but since those are gluten-free biscuits, I'd have to guess they're not quite the holy...
-
Thanks. Some sites describe them as being flaky inside. Does this mean they pull apart like those Grands biscuits from Pillsbury? Or is there more than one way people like them to turn out? Buttermilk is a bit sour, right? I seem to recall the suggestion of vinegar to approximate the taste, when dairy is not an option.
-
Try having just plain milk, or just plain rice, with nothing else near the same time. That will hopefully isolate the suspect foods, and hopefully then you'll know. The only other thing that pops out at me is with the applesauce. Was it sweetened? Did it have added vitamin C? Most added vitamin C is derived from corn, so if you're highly sensitive to corn...
-
Thanks for the description. What about the crust? Is it soft, hard, thick, thin, pliable, rigid, crispy, croissant-like? As for my intent, you're on the right track. I just got through typing an entire paragraph, but decided to withhold it for now. It's a topic for another thread, so stay tuned