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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    My first thought is that it could be a combination of gluten withdrawal and the meds you're taking. Many have found that they needed to lower or eliminate meds once they began to follow a gluten-free diet. After all, it is often the reactions to gluten which land people at the doctors office, and walking out with a prescription so they can put up with the...
  2. RiceGuy
    Though I haven't tried it, it seems like it's along the same lines as spaghetti squash. But most of the members here agree that Tinkyada makes the best gluten-free pasta. Many have served it to gluten-eaters, and they didn't know it was gluten-free. So if you haven't tried Tinkyada, that's what I'd recommend.
  3. RiceGuy
    I stopped using Arrowhead Mills flours when I finally figured out that they were the source of CC I was getting. It can vary from batch to batch, so please be careful.
  4. RiceGuy
    There are many suggestions on this topic, but the main thing I've found with gluten-free pie crusts is to reduce the fat content considerably. The fat used in a wheat-based crust is to defeat the gluten, making the results flaky/crumbly. Otherwise you get a bread-like texture. Gluten-free flours obviously have no gluten to begin with, thus much less need...
  5. RiceGuy
    The pale/yellow stool might indicate a serious problem, but yes, Celiac/gluten intolerance may still be at the heart of it. The symptoms you describe do seem to fit, thought there are certainly other possible causes. As for the numbness and muscle problems, Celiac patients do indeed often experience such an effect from gluten or other intolerances. Even...
  6. RiceGuy
    Country Life makes a B-complex which you should be able to find locally. A separate methylcobalamin (specific form of B12) sublingual lozenge can also be very helpful for neurological function. A calcium/magnesium combo is also good, and many include vitamin D as well. Vitamin C helps with the absorption of other nutrients, so that can't hurt either.
  7. RiceGuy
    Taking a look at the recipe, the alterations I'd try include cutting back on the butter, like 1/2 or 1/4, and increasing the baking powder to 1 tsp per cup of flour. Using a baking powder which has sodium acid pyrophosphate should help, since it won't lose its fizz while you mix the batter. Otherwise it's a race to get the batter into the pan before the fizz...
  8. RiceGuy
    Symptoms can vary quite a lot from person to person. Some of the more common ones I know of include: A "spaced out" sort of feeling Brain fog Achy all over Feeling uncomfortable in your own body, like there's something wrong all over Skin problems such as rashes, eczema, psoriasis, etc Irritability Sleep issues Lack of concentration Sensitivity...
  9. RiceGuy
    I agree completely with the recommendations of B vitamins, magnesium, vitamin D3, etc. Vitamin B12 is involved in the production of serotonin and melatonin, as are numerous other nutrients. Taking these in supplement form has helped me immeasurably, and that includes neurological functioning. Magnesium is also known as the calming mineral. Look for the methylcobalamin...
  10. RiceGuy
    I think you're correct when you said gluten is gluten. Many on this board report symptoms from the tiniest amounts of gluten. However, I guess your doctor is suggesting that you should notice some improvement without the major sources of gluten in your diet. I suppose that's probably true for some, and not for others. But in order to actually heal and be...
  11. RiceGuy
    Welcome to the board! It is up to you whether to seek an "official" diagnosis. Some feel that they need a doctor to tell them not to eat gluten in order to make a firm resolve to stick with a gluten-free diet. Others are content with knowing what foods to avoid, and have no desire to go through the discomfort of eating gluten for several weeks or months...
  12. RiceGuy
    Welcome to the board! So glad you've discovered the source of your health problems! It really is a wonderful change, isn't it?! And I totally agree that a gluten-free diet is not limiting. I like to say it is liberating, as I now am aware of, and enjoy, sooo many foods which I either ignored, or didn't even know existed before.
  13. RiceGuy
    I just tried the buckwheat idea, and as expected, the consistency wasn't chewy. However, I think sugar has a lot to do with the texture and consistency of many types of cookies. I don't use sugar, so I find it easier to get a soft/spongy texture as opposed to chewy or crispy. Those little sesame & honey bars are kinda chewy, so perhaps honey or other...
  14. RiceGuy
    Well, I tried with bottled spring water, just in case. It still did it, so that apparently rules out the water. I also tried with another brand of baking soda - still does it. Anyone else try this yet?
  15. RiceGuy
    When I think about the chewiness of oatmeal cookies, what comes to mind as being similar is the chewiness of macaroons. So perhaps some finely grated coconut would help. Also, things like taffy and jelly beans/gum drops are chewy, right? Although buckwheat can resemble oats in appearance and flavor to some extent, I don't believe the resulting consistency...
  16. RiceGuy
    OK, I've done a few more tests. It occurred to me that perhaps the bad reaction wouldn't take place if the pH didn't go so far from neutral. In other words, if an acid was already added, so the baking soda would react with that instead of the flour. This does appear to reduce the negative effects quite a lot. However, it doesn't solve the problem, because...
  17. RiceGuy
    The length of time it may take varies greatly from person to person. For some, it only takes a few days, while for others it can take several months to notice anything. But in general, I think a few weeks is typically sufficient. Just make sure there's absolutely no gluten sneaking in, or your efforts will be in vein. This means not using the toaster for...
  18. RiceGuy
    Well, most of the artificial syrups I am aware of have high fructose corn syrup. I just looked up Aunt Jamima syrup, and it doesn't have any maple in it at all I'm guessing your son just likes the syrupy-sweet taste. From the Aunt Jamima website: You could actually make your own, using healthier ingredients. Try rice syrup, with some maple syrup...
  19. RiceGuy
    Well, since you're looking for something the whole family can eat, I guess that means he's got teeth. So in that case, the very first thing which comes to mind is diced veggies like squash, carrots, celery, green beans, etc, with peas, and so forth. Boiled or steamed, coated with coconut oil, lightly seasoned. Would also be great on top of rice, buckwheat...
  20. RiceGuy
    If corn is ok, those toasted corn things (aka corn nuts) are great.
  21. RiceGuy
    Are you taking any nutritional supplements? B vitamins (in particular B12), vitamin D, and minerals like magnesium are vital for neurological function. Malabsorption often makes supplementation necessary, to get everything the body (including the brain) needs. Make sure the B12 is methylcobalamin, and a sublingual lozenge/tablet. Take at least 3-5mg per day...
  22. RiceGuy
    I second the beans suggestion. Lentils don't need to be soaked, so they're very convenient. The red or yellow ones cook in about 30 minutes, and make a wonderful puree for soups and stews. You can also use them to make veggie burgers. Millet, buckwheat, teff, amaranth and other grains are also good in all sorts of dishes, or in place of rice. If you don...
  23. RiceGuy
    I've tried two different brands of baking soda. The first was well over a year ago. The second one is brand new, as of a day or two before I posted this topic. At first I thought it was only occurring with bean flours, but it seems to happen with any flour with a decent protein content. I suspect it may go unnoticed if the flours being used are mostly starch...
  24. RiceGuy
    Yep, Tinkyada is the one I'd recommend also. They are made in Canada too. As for how to cook them, the package has cooking instructions. But, I'd think the lasagna noodles would be easier than say spaghetti or elbows, to get right. Simply because lasagna noodles aren't fully cooked in water anyway. Whenever I've made them, I haven't even looked at the...
  25. RiceGuy
    What sort of sounds does it make? If you give a detailed description, perhaps others will be more able to respond.
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