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
    When it comes to making any meal economical, I'd say make it yourself from scratch. There are plenty of recipes for protein bars and other things posted on the board, and in the recipe section of Celiac.com. And, if a hot breakfast would be of interest to you, I suppose a thermos would keep a soup or protein shake hot for awhile. To save time, these things...
  2. RiceGuy
    I run into this sort of thing a lot. Even a specific type of flour can have very different labeling, depending upon the company selling it. As for nutrition facts of a complete recipe, that's not always easy to do accurately. Perhaps the best they can do is to use the values given by the USDA on their website, but the additional ingredients you add may...
  3. RiceGuy
    It has little if anything to do with weight. A substitute is usually best chosen based on performance, in this case baking performance.
  4. RiceGuy
    Since gelatin melts at a fairly low temp, I doubt it'd work as a binder such as guar gum or xanthan. I've tried agar agar, which has a higher melting point than gelatin, and it doesn't act as a binder. It does, however, add some moisture, so I think that's what the gelatin in gluten-free bread recipes is actually doing. I've had success with both guar...
  5. RiceGuy
    Simply put, wheat-free just means there's no actual wheat used as an ingredient. But barley, rye, and oats can still be ingredients in such a product because they're technically not wheat. A product labeled wheat-free will still contain gluten if it has barley or rye in it, and although oats are supposed to be tolerated by most individuals with Celiac, not...
  6. RiceGuy
    OK, and what's in the cake mix?
  7. RiceGuy
    When I make sauces, condiments, baked goods, etc which would be sweetened, I use pure Stevia extract powder. It is all natural, has no sugars, no carbs, no calories, and is zero on the glycemic index. Stevia also has a high heat tolerance, so it is suitable for cooking and baking. It may not be necessary to eliminate all natural sugar sources such as...
  8. RiceGuy
    Although I have ordered things like gluten-free pasta in the past, mostly I order baking ingredients like flours, gums, etc. Rarely do I eat any prepackaged foods anyway, so don't know how fresh the breads sold from Vitacost or other places are. I used to order supplements and a few gluten-free food items from Vitacost, but they started getting very sloppy...
  9. RiceGuy
    Sounds like you need either more flour or less water or other liquid. However, there are some notable differences between various blends of gluten-free flours on the market. Knowing what the blend was, of each one you used would help focus in on a solution.
  10. RiceGuy
    You can use straight garbanzo or fava, or yellow pea flower. Generally, bean flours are more likely to be interchangeable, though soy is notably different than most in baking performance. I'm sorry, but neither sorghum, millet, or rice flours would sub for garfava flour. Adding gelatin won't produce the same baking performance either. As for the...
  11. RiceGuy
    Perhaps the thing you ate contains a nutrient you're deficient in. So to answer the question of what it teaches you, it might teach you to seek some nutritional supplements, or a more balanced diet while still avoiding the things you're sensitive to.
  12. RiceGuy
    Depending upon the temperature, I suppose coconut oil may work for the fat, but it does have a lower melting point than butter. So it may not work quite like it would need to for your purposes. I think some of the other suggestions for things other than a butter cream frosting may be a better solution, although the Earth Balance buttery sticks do have...
  13. RiceGuy
    I have also noticed that different levels of processing and cooking of potato can influence how much they effect me, but dosage, and multiple doses over time will still get me. I have tried frying sweet potato like French fries and chips, and though this does work, the texture is different. If you want a really good crunchy potato-like chip, try making...
  14. RiceGuy
    What jumps out at me is the processed foods, bread type items in particular, and nightshades. The comments on proteins and fats are also good points. I'd suggest avoiding nightshades (tomatoes, peppers, etc), all grains (including rice), tapioca, and the other starches which commercially prepared gluten-free breads are made with. Also upping the proteins...
  15. RiceGuy
    Not sure if this relates to what you're experiencing, but when I was getting cracks and sores in the corners of my mouth, it was from too much citric acid. I was drinking citrus fruit juices like orange, grapefruit, pineapple, etc, for the vitamin C, but ironically the citric acid was interfering with my vitamin C level. Also cracks on the fingertips, which...
  16. RiceGuy
    Sugar can be very addictive, and it appears to me that this is the case for you. While I don't have such a sweet tooth, I do enjoy a sweetened food now and then. But I intentionally do not eat any refined sugars. Rather, I use Stevia for my only sweetener. Stevia is all-natural, has zero carbs, zero sugars, zero calories, and is zero on the glycemic index...
  17. RiceGuy
    As was suggested in another post, the oats might not have been such a good idea. They're basically all contaminated with gluten unless you buy gluten-free oats. And even then, there's no guarantee that you can actually have oats without suffering consequences anyway. Some can, and some cannot. However, the symptoms you describe while on a gluten-free diet...
  18. RiceGuy
    Though I've never had H. Pylori (that I'm aware of), I have read that mastic gum can kill it. Other things seem to be effective as well, oregano oil being one of them. Here is some info on the subject: Open Original Shared Link Open Original Shared Link Open Original Shared Link
  19. RiceGuy
    Yup, I also used to get terrible nosebleeds that wouldn't stop for literally hours. Looking back, there were multiple factors, including candida, dairy, and gluten. Nutritional deficiencies also played a part, though from what I can tell this was a lesser issue. Thankfully, I haven't had even a single nosebleed in years.
  20. RiceGuy
    It is possible, since improving digestive health can bring about reduced permeability (leaky gut), thus less of the offending substances should be getting through.
  21. RiceGuy
    Have you tried other protein powders? Perhaps dairy isn't so easy on your digestion, or you're intolerant/allergic to some degree. I prefer pea protein, but there's also rice protein and hemp protein. However, what about including more protein into your diet to begin with? There are many choices, including peas, beans, lentils, some grains such as amaranth...
  22. RiceGuy
    I wonder, since many compounds in nature have complimentary/counterbalancing compounds to them, if there isn't something you can use to reduce the salicylate activity? Don't know if you can use pectins, but I've read good things about apple pectin, citrus pectin, etc for pulling heavy metals and other toxins out of the body. Hope you get true improvement...
  23. RiceGuy
    One of my reactions is within minutes, while some others do take days to manifest. So yes, it does happen, and there have been posts by others here about this sort of thing. It's not all that rare, really.
  24. RiceGuy
    I'm not by any means an expert in this stuff, but with all the sensitivities you obviously have, I'm thinking heavy metal or other toxic overload. But perhaps you've fully explored that already. I know you do have a good handle on natural medicinal stuff (I despise the term "alternative medicine", as it makes it sound like it's "when all the drugs fail"....
  25. RiceGuy
    I do all my baking without any bread machine or even a stand mixer. It's not difficult, and I do get good results. But I understand that some folks just don't feel comfortable or confident about baking things. Many gluten-free bread recipes produce a dough consistency more like a batter, so even a hand mixer will do as long as it has decent power. I often...
×
×
  • 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.