penguin

Yeah, I have the cuisinart. The only gluten-free loaf I've made BURNED and I took it out 8 mins early. I guess I had my loaf weight off and should have set it to light. The cuisinart makes really thick crusts. Bread turned out ok otherwise, it's not my breadmaker's fault that gluten-free bread is gross

The only mix I've tried is Pamela's bread mix, and I made it in my breadmaker that has a gluten-free setting (a convenient co-inkidink). I could build a brick colonial with that bread. I hate the texture, it looks normal, but once it is in my mouth the texture is like slimy hummus. Eww. I'm not sure I can get used to it, I'd rather have my tuna or pb&j on rice cakes. I haven't made the transition to gluten-free baking, I LOVE LOVE LOVE baking, but I'm still in mourning over my wheat flour

Hi, I'm new. My dr put me on a gluten-free diet about a week and a half ago. I've had D and spells of horriffic abdominal pain for 2 or 3 years. Have had several blood tests (almost always anemic), an endoscopy (he was looking for esophogeal damage), an ultrasound, trips to the emergency room, and lots of general poking.

The same idiot dr that did my endoscopy put me on nexium, and after taking it for a month I called because I had the horriffic pain. His nurse told me I was taking it wrong, and wouldn't call me back after that.

New city, new internist. I like my dr, and I suggested maybe a food allergy. She did the celiac panel.

I had an inconclusive blood test so we're doing this (for 3-6 mos) to see if the diet works, and she doesn't want me to have an invasive biopsy if we can avoid it. Only one of my levels was high, to quote my Dr:

"Only your “gliaden IgG” was positive – please don’t get too hung up on the biochemistry – it’s not really pertinent."

Um, any thoughts?