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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    I saw many doctors as a child, for the numerous health problems I had, including very delayed growth and development. Never did any of them know anything about Celiac, nor did they offer any insight or help worth mentioning. Even with all that, and the fact that gluten was still a major part of my diet, I did finally have a growth spurt. I think the body...
  2. RiceGuy
    Well, although I'm not an expert on autoimmune diseases, I think you're justified in suspecting Celiac. Other autoimmune conditions do often accompany Celiac, Hashimoto's being one of them. I think rheumatoid arthritis is another. But I'm not aware of any specific connection between other conditions and Hashimoto's or thyroid antibodies. Not that there isn...
  3. RiceGuy
    There are some digestive enzyme products which are supposedly designed to target gluten, at least to some extent, so say the manufacturers. That's the only product I'm aware of. And your guess is correct. While it may reduce symptoms and/or the recovery time from a glutening, it doesn't prevent damage. I actually tried a couple different ones, and had a gluten...
  4. RiceGuy
    Just in case you haven't already found out, leaky gut is often accompanied by a candida overgrowth. In fact, candida can cause leaky gut too. Hopefully the diet you're able to maintain won't promote unfriendly microbes. About all I have to add is to avoid sugars as much as you can, but it sounds like you may already be doing that due to the other restrictions...
  5. RiceGuy
    I think Wolff's is one of the more trusted brands of buckwheat groats, for being gluten-free. The few times I've had it, I didn't notice any particularly outstanding issues. However, there were still some things I hadn't ironed out at the time, so I can't be completely sure. Wolff's are the cleanest buckwheat groats I've ever seen. But do keep in mind...
  6. RiceGuy
    If there's considerable fat in the recipe, using some more water and flour should help it hold together better. Fats tend to make things very crumbly. Adding sugar can also help, though it'd also tend to make it sweeter than intended. Baking it to use as crumbs, as suggested by Takala, is also a good idea.
  7. RiceGuy
    Here's an article which I find very interesting, and I think it relates to what you're experiencing: Open Original Shared Link Have you tried powdered supplements? I do believe you need to get your digestive system functioning properly before those intolerances can resolve. Some say that a prebiotic (different than a probiotic) such as inulin can help...
  8. RiceGuy
    What do you mean by "I can actually handle bread easier than other grains"? Do you mean when a grain is made into bread, or do you mean wheat bread as opposed to gluten-free bread? As for millet, it is classified as a grain. If you want to try "pseudo-grains" (things which function like grains in food, but aren't classified as "true" grains in the botanical...
  9. RiceGuy
    Well, there isn't anything on the list of ingredients (found on line) which jumps out at me as a gluten-containing ingredient. However, it does have artificial sweeteners, which are not only bad for one's health, but many people have negative reactions to them. It also lists "natural flavor", which can contain gluten, so it'd probably be best to check with...
  10. RiceGuy
    Well, there's stuffing, French toast, grilled sandwiches, croutons, bread crumbs, and probably a few other things I'm not thinking of ATM. I'm sure others will chime in with good ideas.
  11. RiceGuy
    Hi everyone. Although this might sorta fit the "coping with" forum, I think this is a more appropriate place for it. Anyway, I put together a little WordFind, using Celiac related words. Perhaps it'll help someone who's feeling a bit stressed out. If you have suggestions for additional words to include, go ahead and post them. I can make another puzzle...
  12. RiceGuy
    So glad you're feeling and doing so well gluten-free! As for the dairy, there are many products out there to choose from, so you actually do not have to give up milk, cheese, yogurt or ice cream. Just the ones made from dairy. There's coconut milk, almond milk, rice milk, cashew milk, hemp milk, etc. Soy milk is also a common dairy-free milk alternative...
  13. RiceGuy
    I mix all my doughs by hand, using a wooden spoon. They get uniformly mixed easily enough, even the thick/stiff ones. You can always do like people have for centuries, and mix with your bare hands, when the dough is considerably stiff (such as with some pizza crust recipes). I actually find the thinner doughs and batters to be trickier to get blended without...
  14. RiceGuy
    I think guacamole contains too many things to know if iodine and/or xanthan was the problem. I think I'd try a pinch of xanthan mixed into a glass of water as a test for it. That way there'd be no question as long as you're careful everywhere else, to be certain that no other culprits might have gotten in under your radar.
  15. RiceGuy
    I had tried two different brands of gluten digestive enzyme products, and reacted to both. What I found is that one of the enzymes is maltase (also called malt diastase), which is derived from barley. That was all I needed to know. However, I do not know if all the enzyme products marketed for gluten-sensitive people contain a barley-derived enzyme. What...
  16. RiceGuy
    I've heard the durain smells like a foot locker or a pair of tennis shoes, or dirty socks. You get the picture - it sticks. But the flesh inside is like cream, and is supposed to be a real delight. One of these days I may try it. Speaking of smelly things to eat, there is a spice called Asafoetida, which apparently means "devil's dung". Dung can be really...
  17. RiceGuy
    Yes, I've also read that ginger root apparently has some heat to it, while the ground one does not. I think perhaps mustard might provide some heat as well, especially the Chinese mustard, as I've read it is the hottest. The horseradish idea is another one to try. Although cumin and turmeric aren't really hot, they are among the kinds of spices you'll...
  18. RiceGuy
    I think I'd sooner eat gluten than some of the things mentioned in this thread! Is it just me, or are the grossest things mostly from animals?
  19. RiceGuy
    Although your descriptions seem a bit different from the pains I had, there is certainly some similarity. What helped me may help you. It certainly cannot hurt. In short, I started taking magnesium, and a sublingual methylcobalamin (specific form of B12) tablet 5mg per day. I also eliminated all nightshade foods from my diet. These steps resolved the pains...
  20. RiceGuy
    Wow! 1-2 inch thick pancakes?! Are you serious? I'm guessing you're using molds, because I've never seen or heard of any pancake that thick. It certainly won't ever happen on a flat surface, at least not with gluten-free batter. The pancakes I grew up with were maybe 1 centimeter in thickness at most. Perhaps it's a regional thing, like biscuits and dumplings...
  21. RiceGuy
    The best pancakes I've made have been with little to no gums at all. However, I also find that buckwheat and/or bean flours work very well, while starches, and flours high in starch do not work, regardless of gums. But this is without any dairy or egg, so perhaps one or both of those make the difference for a starchy blend. For those who don't like the...
  22. RiceGuy
    Many noodle recipes use some or all parts of eggs, and little or no water. I don't know if I can tolerate eggs now, so haven't tried making anything with them. I did try to roll out noodle dough once or twice, but found that cutting it into thin strips, and then getting them into boiling water without them falling apart was more or less impossible. Perhaps...
  23. RiceGuy
    I've made noodles with buckwheat flour, which the Japanese call soba noodles. They do not require any gums, and I find that adding any to noodle dough has only detracted from the desired texture. Not sure if other flours would benefit from any gums when making noodles, but the few blends I've experimented with suggest not. I don't use eggs in noodles either...
  24. RiceGuy
    Well, the first ones which come to mind are tripe, and squid (or maybe it was octopus). The tripe looked like that mini bubble wrap, with all the bubbles deflated. Didn't taste mush better than that either. Just like trying to eat a rubber pad. The squid was gross for texture more than taste. It was like eating fat worms covered in tiny suction cups.
  25. RiceGuy
    Very interesting. If you're looking for a truly gluten-free buckwheat flour, the only one I know of is from Open Original Shared Link. Buckwheat is the only thing they grow, and the only thing they mill. It's the only one I've not had any trouble with. As for corn-free xanthan, that's a tough one. Corn is such a cheap grain, in part because the US typically...
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