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
    I second the magnesium thing. Like some magnesium citrate in orange juice. Start with a teaspoon, maybe even less, and work your way up to the level that works best for you. Expect it to work in a few hours, though I'm sure we all have our own particulars. If you take too much, you'll know - oh boy will you know!! Just make sure you don't have to stray far...
  2. RiceGuy
    Well, the can I have is fresh, so that's not it. Also, I've been making mostly bread items, so it's a dough, not a batter, thus no scooping issues. So tonight I tried chilling the liquid before adding to the dry...same thing again OK, IMO it must be defective baking powder. A bad run from the company. I see no other way that this could happen...
  3. RiceGuy
    One important thing that some aren't aware of, is that lentils, like all legumes, must be rinsed before you use them. Though they don't require soaking, you should rinse until the water is fairly clear, not cloudy or foamy. And of course, like other legumes, pick out pebbles and other debris. Do NOT count on them being clean and "ready-to-go" straight from...
  4. RiceGuy
    No doubt there are skin condtiions accociated with Celiac. One of the most common is called Dermatitis Herpetiformis. Here's the link to the forum on that, in which you might find out additional information that may help you. Open Original Shared Link Welcome to the board!
  5. RiceGuy
    Not to stray off-topic, but... The labeling regarding MSG is often quite deceiving, sad to say. Adding MSG and adding an ingredient which already contains MSG are considered two different things by FDA rules. And, what happens when you leave it out of the recipe? Effects flavor, doesn't it? FYI, I saw through the deceptive labeling of some Galaxy...
  6. RiceGuy
    Correct. Yeah, I do have a few dry acids (citric, ascorbic) that I know I can use, and have added to see what effect it would have. Thing is, it effects the taste, as would the vinegar, which I generally avoid so as to not encourage candida. I don't recall trying straight soda and the acid, so I'll give that a test. Correct again. Thanks for all the...
  7. RiceGuy
    Yeah, it sure is. I did consider this sort of thing, and the only thing that might have changed is perhaps humidity - going down as winter progressed. I've been dairy-free all the while, so no change there or in any other part of any of the recipes. Then I thought maybe the pH of the water changed, so I tried adding some dry acid or baking soda, to...
  8. RiceGuy
    I once toyed with the idea of making a cheese-like stuff, and a preliminary test suggests it isn't all that difficult to get something similar in certain ways. Though the flavor may never be all that close, depending on the type of cheese desired. What I did was to puree some nuts (almonds or pecans I think), cook a little sweet white rice flour in water...
  9. RiceGuy
    Yeah, did that - same thing happens. This I honestly have never actually done, even when I baked with wheat flour. Given that the problem just started recently, I didn't attribute it to this though. However, since it is something I've yet to try, I'll be sure to do so. From a scientific viewpoint, it doesn't make sense to me, but I can accept the possibility...
  10. RiceGuy
    It depends on what kind of lentils, such as red, yellow, green, brown, etc. Here's one of many resources on the topic: Open Original Shared Link Personally, I like the red ones. They cook fast, and make a nice puree, which I typically make with millet and/or buckwheat, and/or rice.
  11. RiceGuy
    Well, vinegar would only be logical for baking soda, to get it fizzing. Baking powder, on the other hand, has a dry acid added in with it. That's actually the main difference between the soda and the powder. Typically, baking soda is used when an acidic ingredient is present, such as milk. I'm not using any dairy, and the powder does fizz a lot. It just does...
  12. RiceGuy
    Well, hypothyroid has been linked to Celiac, but an overactive thyroid may be another matter. I don't recall seeing anything about that, but a Google search should help on that. However, are we sure that the thyroid is indeed overactive, or is that an assumption due to the weight loss? There is a known link between weight loss and Celiac, so I have to...
  13. RiceGuy
    I suppose that's a matter of opinion, but I don't like what I'm hearing about Chinese products. I consider that many foods undergo some sort of process and/or preparation before being shipped to distributors, and that usually means at least water is used. So when I think of how water quality is questionable in many parts of the world, I for one say "no way...
  14. RiceGuy
    I've never tried agave nectar, so I can't offer any opinion of the taste, but I do use Stevia, which is great when you know which brand and type to get. Most are low grade, and come from China. The best I know of is from Brazil, 95% pure, no fillers or additives. The pure powder is better IMHO than the liquid. Another sweetener, which I just ran across...
  15. RiceGuy
    Thanks for your input! I actually did try pancakes, as well as many other items which have all been fine previously, including muffins, breads, biscuits, dumplings, etc. While the gum helps to hold the bubbles, it doesn't keep them from forming. That's where I'm at a loss as to why, since the dough does indeed hold the CO2 bubbles if I don't disturb it...
  16. RiceGuy
    I don't have any pasta prep tips which haven't already been stated, but since rice is out, have you tried millet, amaranth, buckwheat, t'eff, or lentils? I use these individually or in varying combinations, and they turn out pretty good to me. Spice them however you like. All except the lentils make a decent hot cereal too.
  17. RiceGuy
    Hi all, I never had trouble with using baking powder as a leavening agent. However, recently I've found that everything flops, because the baking powder doesn't wait until I get the dough mixed. Instead, all the fizz happens immediately, making the dough expand and get all bubbly and stuff. Before I'm done mixing, there's no fizz left, resulting in no...
  18. RiceGuy
    I've seen some rice milk/soy milk that actually has some gluten, so double check that too. Even when the container says gluten-free, the fine print may indicate some level, which they are allowed to call gluten-free as defined by the CODEX rules I've made my own nut milks though, since it's really easy. Just put some almonds, pecans, walnuts, or whatever...
  19. RiceGuy
    I definitely agree with and recommend the B12. A methylcobalamin sublingual to be exact. This along with magnesium has helped me more than I can put to words, and I take them daily. I haven't touched gluten in years.
  20. RiceGuy
    What caught my attention in your reply is the red pepper, as that's a nightshade. Then there's the potato pancakes - another nightshade. There are many including myself who have become sensitive to nightshade foods.
  21. RiceGuy
    The first thing that comes to mind is that you may not notice the difference from eating gluten and not, until your body has had time to recover to some degree. After that, like most of us you'll probably know by how you feel that you've made the right choice. There are apparently some who don't have outward symptoms, but since you're saying you've self-diagnosed...
  22. RiceGuy
    Hmmm...so many things to chose from... gluten-free crackers and peanut butter. Apples or applesauce with chopped nuts and cinnamon. Tapioca pudding (made with water, juice or rice/soy milk), then add fruit/berries. Blend peanut butter with applesauce to form like a pudding, then add cinnamon/carob/cocoa/etc. Popcorn balls - held together with...
  23. RiceGuy
    Well, I'm sure others will be able to share personal stories and advice I don't have, but the best advice for a Celiac is to go gluten-free and stay that way ever after. Yes, it can make a world of difference for your child as well. I know I don't have to tell you that you're sharing everything you eat. If you don't have symptoms or intestinal damage,...
  24. RiceGuy
    Well, about all I can add is that since you're having nerve/muscle issues, like dropping things, and you mentioned having heartburn (or as you said "acid reflux"), what comes to mind first is B12. I had some serious nerve problems and body aches until I started taking methylcobalamin, a sublingual B12 supplement. From what I've read, taking antacids can...
  25. RiceGuy
    I used to be very sensitive to light, but now, after taking methylcobalamin (sublingual B12), I don't have much of that at all. My eyes actually adjust fairly quickly, instead of taking several minutes.
×
×
  • 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.