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Mike12345

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Everything posted by Mike12345

  1. Mike12345
    I found a few threads on this forum concerning the use of hand lotions with oat flour in them. But I am not sure of how likely someone, with an intolerance to gluten, might be affected if they have never had any issues with dermatitis herpetiformis. Any comments? I see Aveno has a few lotions I might want to try. Finding lotions at a reasonable price that...
  2. Mike12345
    I've been a fan of the gluten-free Cheerios since they rolled out the product. I like the taste and "mouth feel" but - now that I see how (potentially) bad this product is when it comes to how much Glyphosate it has in it, I probably will have to give it up. Years back Gylphosate was mentioned as a possible carcinogen, now there is no doubt about it (who...
  3. Mike12345
    So far I've had no problems with gluten-free Cherrios and I've been eating them since they started producing the gluten-free line. Generally I will have some reaction to gluten if there is contamination in the product I'm eating. But I'm sure someone has gotten a bad batch or is simply very sensitive to trace amounts of gluten. It's up to each individual...
  4. Mike12345
    A strict diet is the best way to immediately eliminate the source of a reaction to food but with multiple allergies it will be very time consuming to find them all which is why I'd like to also include a doctor in on my attempt to find the source of the problem. I have stopped with most dairy products but have seen some of the symptoms get worse then tail...
  5. Mike12345
    Let me be the "fly" in your elimination diet ointment <grin>. I felt wheat was an issue 10 yrs ago and eliminated it from my diet for 2 days, lived on rice crackers. I felt great afterwards, no symptoms, elimination of wheat stopped my problems. Moving forward. Even though I'd been off wheat for 5 yrs, on occasion, when at work on a surprise double...
  6. Mike12345
    FWIW, my stomach pain came from taking multivitamin/multimineral pills. I took them for decades w/o an issue but stopped taking them for a while and once I started taking them again I could at times (inconsistent) double up in pain. I've gone back to only taking antioxidants and in reasonable amts, no more stomach pain. The key was inconsistency w/the pain...
  7. Mike12345
    I know many people have gone the biopsy route to check for celiac disease but what is the best route and to whom would you go to test for (possibly many) other allergies? I've gone the elimination diet route but I can't get rid of all the symptoms. The problems have been reduced in intensity but remain so my guess is that there is more or much more than one...
  8. Mike12345
    Have you looked into Annatto food coloring which is added to many cheeses? You didn't mention if the problem was with all or some cheeses, how about mozzarella, ricotta, cottage cheese? You can search this web site or Google, plenty of info out there. Open Original Shared Link for starters. Also on the rennet allergy issue Open Original Shared Link There...
  9. Mike12345
    Not sure where exactly to ask this question but since this involves baking... I want to replace the ancient oven I have with a double one, one that has a small 1-2 cu ft oven above or below the 4-5 cu ft main oven. I've looked at all the local stores but most carry single ovens or the doubles are same size large ovens. The only two small doubles were Maytag...
  10. Mike12345
    I haven't tried any of the BC cake mixes yet, only the Chex cereal which both tastes just fine and is a welcome relief to find locally since I usually have to drive out of my way to a health food store that carries the cereals I prefer to eat. Wegman's in Woodbridge, NJ carries some gluten free cereals also but seems to be out of stock on their gluten-free...
  11. Mike12345
    I see plenty of recipes for Amaranth flour in Best Gluten-Free Family Cookbook by Washburn & Butt but can't find the Amaranth locally. Has anyone modified such recipes with other flours and had success?
  12. Mike12345
  13. Mike12345
    FWIW, I recently read some info concerning vinegar. Just did a search and found the Web site that published the info: Open Original Shared Link "In the United States, almost all distilled vinegar comes from corn, not wheat. In the rare instances where wheat is the original source of the distilled alcohol that gets fermented into vinegar, the distillation...
  14. Mike12345
    A few mo's back Wegman's supermarkets warned that their store brand sweetened corn pops cereal would no longer be labeled as gluten free. Last month I saw the newly labeled boxes sans the "G" for gluten free they had previously placed on the front of the box. Today I decided to buy some Shop-Rite store brand puffed rice cereal - labeling now states it...
  15. Mike12345
    I've experimented a bit more w/her recipes. It seems they all have too much liquid in them. The last one I baked P122, "Featherlight Sweet Bread" called for 1 cup water, I reduced it to 3/4c and cut back the sugar to 1/4c. I also used the bread machine and reduced the bake time from my initial 65 min's to 55 min's. This one is a keeper. Soft, chewy, moist...
  16. Mike12345
    I thought of titling this post "who is Bette Hagman and why does she hate me?" after all but 1 failure on her 4 flour bean mix I'm lost (and the one that worked was barely edible). Question, Bette says the dough should look like cake batter, explain that to me. We all have a different meanings for words. Cake batter, like pancake batter, should "pour"...
  17. Mike12345
    I use the TR2200C and found it takes experimenting to find the correct way to bake with these machines. When baking the rice bread based recipes try using the rapid rise yeasts from Fleischmann's or Red Star if you find the breads don't rise quite the way you wish with other yeasts including the bottled yeasts. I get very good results w/the rapid rise yeast...
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