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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    I've never used solid fats in pie crust, gluten-free or not. They always turn out fine. The nice thing about gluten-free crust is that since there isn't all that sticky gluten, you don't need so much oil. So, I'd say the key is in how much oil to use. The flours involved do make a difference too, as do the other ingredients. I never use mixes, so I can...
  2. RiceGuy
    For soap, I like the olive oil soap from Open Original Shared Link. Here's a current thread about shampoo: https://www.celiac.com/gluten-free/index.php?showtopic=53176 (corn and potato would give me noticeable allergic reactions)
  3. RiceGuy
    Here's a cobbler recipe on celiac.com: https://www.celiac.com/articles/762/1/Fruit...Free/Page1.html
  4. RiceGuy
    The gluten-free/SLS-Free shampoos I'm aware of are: Open Original Shared Link Open Original Shared Link This one doesn't list the ingredients on their site: Open Original Shared Link
  5. RiceGuy
    What brand of vitamins did you try? There are so many companies making so many different formulations, I'd be very surprised if there aren't any you can use. On the B12 benefits only lasting one day, my first guess is that either something is zapping it out of you, or your body is soaking it up due to a tremendous deficiency. For how long did you try the...
  6. RiceGuy
    The only one I'm aware of is Fleischmann's Unsalted, which is made from corn. Thing is, all the margarines I've seen are partially hydrogenated (trans fats). I always recommend coconut oil in place of butter/margarine anyway. It's so very yummy, and healthy too. If you can afford it, Open Original Shared Link I have every tasted.
  7. RiceGuy
    I didn't see any gluten-free statement on their website. You should probably contact them if you want to be sure. Their site is: Open Original Shared Link
  8. RiceGuy
    What I think I'd do is prepare all my meals in advance, and freeze them for travel time. There are also electric coolers that you can plug into the dashboard in the car, if you need stuff to keep longer than it would with ice alone. For short trips, I'd probably heat something up and put it in a thermos or whatever to keep warm. And of course there are plenty...
  9. RiceGuy
    I've used it without any noticeable gluten reaction, but that doesn't mean you won't, nor does it mean there can't be a contaminated batch. Thing is, I found that all Bob's bean flours are partially rancid. It's because they stone grind them, which creates too much heat. I've been comparing some of their other flours, and though not as bad, there is still...
  10. RiceGuy
    I know of no reason why it can't be frozen. But I make my own nut milks with a blender. That way there's no leftovers, and it saves money too.
  11. RiceGuy
    One sign of trouble which you didn't specify directly, is not having grown since age 13. Though not conclusive in itself, it's still a big one for Celiac. I may be biased against the entire medical industry, but I do believe you should ditch that so-called doctor. What jumps out at me is all the symptoms which are indicative of an intestinal yeast overgrowth...
  12. RiceGuy
    Even when I baked with wheat, I hardly ever sifted the ingredients. I am wondering if gluten-free flour would behave any differently at all once sifted. But, if you do want to sift, you absolutely MUST buy a new sifter!! There's no way that I know of to reliably remove all the flour that gets stuck inside it.
  13. RiceGuy
    Yeah, that's a tasty one! If the price ever comes down I'm gonna get some more.
  14. RiceGuy
    I was wondering when someone would ask Just doing some research. I can't try either product myself, as nightshades are off my list.
  15. RiceGuy
    You can make sauces without loading them with carbs or sugars. For instance red lentils cook into a nice puree, which can help make a tasty sauce. Various beans and veggies can be pureed in a blender or food processor. For non-carb thickeners, there's guar gum, xanthan gum, and agar agar, to name a few. Each work differently, thus choosing the right one for...
  16. RiceGuy
    I think it probably depends on a person's sensitivity. I haven't seen any definitive data on potato derived alcohol, and what trace components there may be. For those sensitive to alcohol in general, consider trying ground or powdered vanilla, or a non-alcohol one such as the ones made by Spicery Shoppe.
  17. RiceGuy
    An oil with an even higher smoke point is rice bran oil (490
  18. RiceGuy
    As was already stated, it's not just how you feel after getting glutened. There is the damage it causes. And the more gluten you ingest, the more damage is done, irregardless of how you feel.
  19. RiceGuy
    To add to what has been said already, There are also delicious whole grains like amaranth, Kasha (roasted buckwheat), millet, and teff, just to name a few. Obviously, brown rice is also much better than white, and there are many varieties to choose from. Wild rice is another, which apparently isn't related to ordinary rice. 1/4 cup of either amaranth or...
  20. RiceGuy
    It seems clear that you should stick to a gluten-free diet, but more is needed to address malabsorption and candida. It sounds to me like there are numerous nutrient deficiencies. If it were me, I'd begin supplementing with vitamin B12, magnesium, calcium, vitamin D3, a strong B-complex, and a good multi-vitamin+mineral formula. To address the candida...
  21. RiceGuy
    I'm guessing you're referring to quinoa, yes? I probably should have clarified that I haven't bothered to try quinoa grain. I tried the flour, which is what I found to be quite bitter. From what others say about quinoa in general, I figured the flour would be the least foul of the two. If the whole grain is not bitter once rinsed, then somebody needs to tell...
  22. RiceGuy
    Thanks everybody! Very helpful as always!
  23. RiceGuy
    There was a study on cancer where they took rats, and put them in cages exposed to UV all day. They fed one group a healthy diet, and the other group got junk food. As I recall, all the rats eating junk food got cancer. None of the others got cancer. There's that saying: 'You are what you eat'
  24. RiceGuy
    If you do want to bake, rice flour can easily be replaced with ones such as sorghum or millet flour. In fact, I don't use any rice flours at all. In place of rice in dishes, you could try millet, amaranth, Kasha (roasted buckwheat - not related to wheat), or teff. I don't like quinoa, as it is very bitter.
  25. RiceGuy
    Judging by the other posts of similar pics, I think it could be DH. Some get a little tiny "peak" in the center of the red spots, others don't.
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