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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    I would agree with the idea that if the baking powder has aluminum it can mess up the taste. Yes, I do highly recommend Bob's baking powder. I've been using it in all sorts of stuff and it's great! Also, bean flours can have a offending taste if they are spoiled. That's one thing to avoid with Bob's Red Mill - bean flours. I've never had any bean flour...
  2. RiceGuy
    Interesting. Most times when I read statements like that, it is in regard to the liquids or the cheap stuff. Many of the powdered ones have fillers and junk. They are typically low grade, which means a rather high amount of impurities, thus have an aftertaste. The only one I use is different than all the others. Not only is it from Brazil, not China, but...
  3. RiceGuy
    I agree with Ursa Major. It doesn't sound like fiber is the problem at all, but gluten. IMO your child should be on the gluten-free diet immediately. As was said, the tests aren't likely to be reliable anyway. The gluten-free diet is the best test, especially in young children.
  4. RiceGuy
    I've read a few posts saying similar things. Have you tried guar gum? I always use guar, so I don't know if there is any particular taste to xanthan. I'm still tweaking my biscuit recipes, but I suppose I might suggest something like this: 1 part sorghum or millet flour 1 part starchy flour, like tapioca, sweet white rice flour, potato flour, or maybe...
  5. RiceGuy
    I think I read on this board that both finger paints and licorice have gluten.
  6. RiceGuy
    Ah, thanks. I had a feeling it was going to have something I can't have. Looks like the only ingredients I won't react to are the tapioca and the salt LOL!
  7. RiceGuy
    Sometimes, the term "gluten" is misapplied, especially with corn and rice. In such cases, gluten is referring to the sticky component, not the actual gliadin protein fraction found only in wheat and related grasses.
  8. RiceGuy
    I agree with the suggestion of face to face, or at least by phone. An email might not even be seen, as spam filters can be somewhat over-aggressive. The other suggestions are good too. Does your daughter understand what she needs to avoid?
  9. RiceGuy
    Recovery time can vary widely from person to person, just as the symptoms can. For instance, it took six months for me to notice much of anything. The immune system keeps generating antibodies for a short while after the toxic substance is no longer present, and I'd suspect there can be small amounts of the toxin lingering in the body for a few days or more...
  10. RiceGuy

    ARCHIVED My Brother

    RiceGuy replied to JerryK's topic in Coping with Celiac Disease

    Well, only you know how you're brother might take it, but seems this thread is quite compelling IMO.
  11. RiceGuy

    ARCHIVED My Brother

    RiceGuy replied to JerryK's topic in Coping with Celiac Disease

    I'll suggest looking at the articles I linked to in my previous post.
  12. RiceGuy
    Sounds really interesting. As I read your comments on how good their bread is, I realized that if I were to taste bread like that, I'd get scared, thinking it was gluten-filled! Funny, to think I have come to expect gluten-free breads to be notably different than the gluten-filled stuff, to the degree that I wouldn't feel confident no matter what the label...
  13. RiceGuy

    ARCHIVED My Brother

    RiceGuy replied to JerryK's topic in Coping with Celiac Disease

    I'm sure I'm not the only one who can identify with your situation. It truly is exasperating to watch someone suffer, all the while refusing to listen to reason. You can hand them all the best info on the planet, showing them how easy it would be for them to just TRY the recommendations. We both know that once they TRY gluten-free, they'll likely not need...
  14. RiceGuy
    I use sorghum and/or millet instead of brown rice flour. No grittiness, and I think either one taste better for most things.
  15. RiceGuy
    Just be careful with stuff claiming gluten-free from a country which conforms to the European CODEX standard. It seems they're actually using wheat starch, in products boasting a gluten-free label! They apparently process the heck out of it, but many find it very unsafe. The standard allows (as I recall) gluten at 200ppm So as always, do check ingredients...
  16. RiceGuy
    I had all sorts of pains and whatnot with joints, including my knees. As usual, doctors couldn't find anything...(insert long stories here)... Anyway, Since going gluten-free, and taking supplements, I'm now seeing all sorts of improvements with things I thought I'd have to live with forever. Even before gluten-free, I did find immense benefit when I discovered...
  17. RiceGuy
    The kind of rice I get is Lundberg: Open Original Shared Link I like adding shredded coconut to cereals (and nearly everything else), which tastes great IMO. It also happens to be a good source of fiber and healthy fats. I give it 10 minutes or more to soak up liquid, otherwise it might be a little dry.
  18. RiceGuy
    Yes, research indicates that the body can't absorb more than 5-6mg in a given day, and that the most efficient absorption was measured when the intake was over a period of time rather than all at once. Also, 3mg was found to be the most efficiently absorbed. Apparently, the absorption tappers off above that. So I figure the three times daily, for a total...
  19. RiceGuy
    That sounds similar (though not precisely) to what I had. What fixed it was magnesium, and a sublingual methylcobalamin (B12). I also noticed that the pain would flare tremendously if I ate any nightshades. This is about all I can offer from my experience. Hope you figure it out soon!
  20. RiceGuy
    I think you've already gotten great advice, so I'll just toss in a few thoughts. If you haven't already tried, get some ordinary brown rice, like Open Original Shared Link, which is certified gluten-free (they also sell rice flour). If you react to that, then maybe you are sensitive to rice. If you like tapioca pudding, pick up a package of that, make...
  21. RiceGuy
    While most B12 supplements are cyanocobalamin (which contains cyanide), the best type by far is methylcobalamin. The doctor is right about the fact that you cannot overdose on it, but from what I've read, the body doesn't excrete it. Rather, it stores the extra for later use. Apparently the body can store enough to last over a decade. That's what I read on...
  22. RiceGuy
    I agree about the high fructose corn syrup, sugar, empty carbs, etc. Now, when you mention sweeteners, I hope you mean the ones based on sugars, and the artificial ones. That basically leaves Stevia, which is wonderful IMO. Not only is it natural, but it has no sugars, no carbs, no calories, and zero glycemic. It comes from an herb, the leaves of which are...
  23. RiceGuy
    Apparently so, because it gives the body quick energy. Oh, and I almost forgot to mention something else I read: If memory serves, when burned by the body, coconut oil lends an extra molecule which the body can then use to burn body fat. From what I've read, animal fats are the most likely to put on weight because the body can't break it down as easily...
  24. RiceGuy
    Any oil would be fattening IF your body decides to store it rather than burn it. That being said, coconut oil is the one which stands out as being less likely to put on weight. This is because unlike other oils, coconut oil is about half medium chain fatty acids, which happen to be very easy for the body to absorb and burn. Studies seem to indicate that the...
  25. RiceGuy
    If you have the mix listed on the company's site, it has garbanzo and fava bean flours. I have determined that Bob's bean flours are rancid because they stone grind the beans, which causes excessive heat, breaking down the oils in the beans. That would be my guess as to the bad taste you experienced. So I'd suggest a different mix. I blend my own, which is...
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