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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Yes, AliB, I do see that, and as you said, I also think it is blatantly obvious. However, I would also toss in the fact that wheat is not what nature intended. Man has tinkered with the genetic makeup, to the point where there are over 20,000 different varieties of wheat in commercial production, and yet not a single one of them is natural. They are ALL...
  2. RiceGuy
    I had the exact same thing, only it got totally debilitating before I figured out what it was. Cutting right to the heart of the matter, I'll suggest two things; A magnesium supplement, and a sublingual methylcobalamin (B12) supplement. Do be sure the ones you select are gluten-free of course. The B12 I selected is by Source Naturals, 1mg, UPC#0210780129...
  3. RiceGuy
    The first thing that comes to mind is that there may be higher levels of something that bothers you in the gluten-free foods you are buying (or making from scratch). For example, MSG is known to cause migraines, and a number of ready-made gluten-free products have that (though they typically hide it under another name). Check out www.truthinlabeling.org,...
  4. RiceGuy
    First, from my own experience, the die-off seems to occur over a period of time, not all at once. For me it took a while, but about two or three weeks into it, I was feeling an incredible amount better. I started by avoiding all sugars and yeasts, and after a week or two it was obviously working. So I then started taking caprylic acid, which was probably...
  5. RiceGuy
    Well, my first suggestion is to forget rice flour, accept maybe some sweet white rice flour, to use when you need a starchy flour in the mix. I found rice flours to generally be gritty compared to just about all others I've tried. The milling process has a lot to do with it, but even the best of the rice flours I tried aren't as good as the other types of...
  6. RiceGuy
    Like others have said, I too would highly recommend trying the gluten-free diet. It really isn't something to fear or dread, and though it may seem near impossible at first, anyone who has been gluten-free for awhile can tell you it gets progressively easier as you go about it. When I first contemplated the gluten-free diet, I thought "no way", but that was...
  7. RiceGuy
    I agree with the previous post. T'eff does have a nice flavor. I have both the flour and the grain, and it works well for a number of things.
  8. RiceGuy
    Right. That's why I suggested a sublingual methylcobalamin supplement, because that's the only way to bypass the stomach, and any absorption issues there may be.
  9. RiceGuy
    Whenever I want a "rye" type bread, I just add caraway seed to a bread recipe. That's the major distinguishing part of the flavor of rye bread anyway. If you want a dark, whole grain, add t'eff and/or buckwheat flour to your recipe. I've also added onion, which does taste nice IMHO.
  10. RiceGuy
    Unless I miss my guess, the enzymes would have to get down into the small intestine before the food, so it may not work if the food comes down too soon behind the enzymes. Anyway, enzymes or not, I believe many on this board will suggest avoiding all dairy for awhile. Apparently, the damage to the small intestine often means a lactose intolerance, which...
  11. RiceGuy
    Oh yes. B12 deficiency can and does have the effect you are experiencing. I found great relieve of the tingling/numbing sensations, along with muscle aches and pains, and numerous other things after starting a sublingual B12 supplement. Then I also started with magnesium, which practically performed miracles for me. So those are the two things I'd recommend...
  12. RiceGuy
    I've used white bean flour, as well as other bean flour, and haven't had any problems from them. Sorghum flour is another which I do like. It might be that your digestive system wasn't prepared for the bean proteins, unless you eat beans normally. From what I've read, if you aren't eating foods what require a particular digestive enzyme, the body doesn...
  13. RiceGuy
    If I were going to try to make mayo, the first thing that comes to mind is to start with coconut oil, and blend in rice bran oil until creamy smooth. Not sure if I'd want to do much else to it, but I guess maybe a bit of vinegar would help approximate the taste of mayo. I'd think this would work best at a low temp, so the coconut oil is solid. That way...
  14. RiceGuy
    Here are a few brands I'm aware of which have gluten-free shampoos: Aubrey Organics Gluten-Free Savonnerie California Baby
  15. RiceGuy

    ARCHIVED Sinus Problems

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

    Yikes!! I just clicked on a sponsor's banner ad, on this very site, and every product I looked at had wheat starch as the first ingredient! They apparently sell stuff which is available in Europe. They have this under the ingredients list: *This specially formulated wheat starch contains less than 200 parts per million (0.02%) gluten, which is certified...
  16. RiceGuy
    Yeah, I don't doubt that. This is really driving me bananas! So I tried the different flours...AAAAAARRRRRRRRGGGGGGGGG!!!!!!!!!! Even more ironic, is that I had just refined my recipes to the point where some really nice things became possible. So a hex might not be far from the mark. Maybe "they" don't want me to enjoy a decent bread So what...
  17. RiceGuy

    ARCHIVED Sinus Problems

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

    I think the change in diet is a likely culprit. For me, I know GMO corn will do me in, so I have to always make sure it's organic (non-GMO) corn. Basically I try to verify organic status of all my foods. The possibility of gluten sneaking in sounds reasonable, especially given the CODEX rules. I'd never accept that, but that's me. You know your own sensitivity...
  18. RiceGuy
    I haven't read through every post, so this may be repeating, but... Here are some things I've learned from all my gluten-free baking: 1) Oil makes things less cohesive. 2) Guar gum helps hold stuff together, but too much can make it gummy. 3) Choosing the right flours can make a huge difference. 4) Flours with higher carb content tend to hold moisture...
  19. RiceGuy
    Add me to the list of those who just tried the diet, and got the answer. And like others, I thought wheat was the last thing it could be, and the last thing I wanted to give up (I was eating a pound of pasta + more than half a loaf of bread every day). Doctors steered me wrong since childhood, so I had already given up on them years earlier anyway. As...
  20. RiceGuy
    It can get frustrating, and I've felt that way at times. I think we all do though. Recently, I've been able to dream up new ways to make food interesting, and it does help a lot. Like when it hit me one day that it would be easy to make gluten-free pies, even after considering all the things I can't have. That includes sugar, dairy, eggs, and a few other...
  21. RiceGuy
    For me it was dairy, and also proteins of various types. I cut out all dairy, and limited the other proteins. But the single best thing was the magnesium I started taking. That helped immensely. One thing to remember though, is that it can take time, so don't expect total recovery in a week. Some of us still struggle after years, myself included. Still...
  22. RiceGuy
    Sweet potatoes are a high carb food. I wonder what this indicates? One thing I already know, is that sweet potatoes don't have that effect on me, nor do other carbs. I guess this just proves how individual we all can be.
  23. RiceGuy
    Well, being that I can't have yeast, all my bread items are quick-breads, but they still generally turn out well enough for sandwiches. I didn't grow up on "wonder bread", or any of that white stuff, so I might have a different perspective on what makes a decent bread. However, what about mini pizzas? Or perhaps with a crust on top, for a bit less mess...
  24. RiceGuy
    Well, tonight I tried straight baking soda, combined with a dry acid. I chose ascorbic acid. It certainly fizzed up, but it also fizzled out, just like the baking powder So, what's left? I'm wondering if it might possibly be the flours, somehow. I guess I'll have to try a different set of flours - none of the ones I normally use, just to make sure...
  25. RiceGuy
    Well, as you've noted, low carb and gluten-free is an easy one to do. I am wondering though, if your trouble with carbs has been the gluten. After all, the typical American diet has wheat as the main source of carbs. If that turns out to be the case, gluten-free carbs might be a welcome addition to your diet. However, I wouldn't suggest diving right in though...
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