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queenofhearts

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Everything posted by queenofhearts

  1. queenofhearts
    I'm a big Claritin fan when it comes to my hay fever, but the doctor informed me that Claritin doesn't work so well against hives. (I had tried taking it immediately when I felt the oncoming symptoms but still ended up in the E.R.) Now I keep Benadryl & Tagamet on hand in case it happens again! Leah
  2. queenofhearts
    I haven't used it myself but I know there is an almond "milk". Leah Open Original Shared Link
  3. queenofhearts
    In my experience it helps to cut the rising time/height a little. I don't know if it's because I live in a hot, humid area or what, but if I let the gluten-free breads rise to the height spec'd in recipes, it's much more likely to fall. Also, an old bread-baker's tip is to tap the bread when you think it is close to done & listen for a hollow sound...
  4. queenofhearts
    Hm, the interaction might be a problem. Maybe you could substitute? But better ask your doctor. Yeah, I hate that Benadryl fog too, but when I had the hives I was itching so bad it was just making me insane, & a little fog was an improvement! Not good to drive on it though, that's for sure. Worse than DWI in my book! Hope you feel better...
  5. queenofhearts
    I had a ferocious case of hives about a year ago, & the doctor recommended Benadryl (expected) & Tagamet/Cimetidine (unexpected!)-- for some reason the latter seems to help stop the reaction. Probably wouldn't hurt for your GI symptoms either! Good luck, Leah
  6. queenofhearts
    Last night I made her chocolate ricotta muffins for dessert. They were a little sweet for my taste (next time I'll probably substitute chopped bittersweet chocolate for the semisweet chips), but still yummy! They are obviously a cupcake type muffin as opposed to the bready sort. I served them with fresh cherries on the side which made a great combo. ...
  7. queenofhearts
    You mean someone is slower than I am?! I'm glad you posted too because I wasn't 100% sure. (Hoping I was wrong actually....)
  8. queenofhearts
    I've yet to eat there myself, but I hear so many raves about the GLUTEN FREE lettuce wraps that it is probably worth a try! (Make sure you order them gluten-free, I think there is more than one version.) Leah
  9. queenofhearts
    Have you talked with your doctor about this? It still sounds like it might be asthma to me (there's a lot of it in my family, & it manifests in some odd ways). You mention the panicky fast breathing, with asthma there is a sensation that you can't move the air in & out of your lungs properly. It can be very frightening, & lots of sufferers...
  10. queenofhearts
    I highly recommend baking your own! You can get inexpensive rice, tapioca, bean & potato flours from Asian supermarkets, much cheaper than most other sources. Bette Hagman & Annalise Roberts have some great cookbooks. (Check some out of the library to see which you like best.) Gluten-free baking looks daunting at first, but it's really quite doable...
  11. queenofhearts
    Welcome to the board! I hope you find it as helpful as I have. Your symptoms definitely sound suggestive of Celiac, so trying the diet sounds like a great idea. Have you had the blood tests? You wouldn't need sedation for that, & it might help narrow things down. Nini has a Newbie kit that is really helpful starting out, as are the lists you...
  12. queenofhearts
    I'm not sure I quite understand what you mean-- are you having trouble catching your breath? Is the sighing more like gasping? That would hint at asthma, & could certainly be triggered by a food allergy, or even just the interruption of regular breathing that comes with swallowing your food. I hope we can be of help to you somehow-- it sounds distressing...
  13. queenofhearts
    Seems to me I read somewhere about gluten-free "flour" tortillas, but I don't know what grains they contain. (Not corn, though, I would presume?) Leah
  14. queenofhearts
    I think the idea is not to enable Celiacs to eat gluten-containing foods, but to help protect them against accidental cross-contamination. I sure hope the trials are successful, since that is the hardest part of the diet in my opinion. Leah
  15. queenofhearts
    You'll find the xanthan gum is well worth the investment! In bread it is almost indispensible, but it helps almost everything. You don't need much, expecially in low-rising things like cookies, to make a big difference. (About 1/4-1/2 tsp. for an average batch.) I bake like a maniac & in 5 weeks I've barely dented my first package. Leah
  16. queenofhearts
    First of all, welcome to the board! It is a phenomenal resource. To answer your question (sort of, anyway), there is a wide variety of household styles represented here, from 100% gluten-free, to one celiac living with several die-hard gluten-eaters. Obviously it is much harder to avoid the cross-contamination in the latter case. It depends somewhat...
  17. queenofhearts
    Ursula, your story reminds me of a woman I used to know who had an absolutely photographic memory. I expressed envy, & she said it was as much curse as blessing, mainly because in any conflict with others that involved memory, she ALWAYS knew she was right, but if she expressed that certainty she was universally resented & disliked. Certainly made...
  18. queenofhearts
    I'm with you most of the time, but when I'm working like mad to make a deadline, or to get some gardening done before dark, it's great to come in to a delicious meal somebody else has prepared, instead of a hungry, cranky & resentful family! For that privilege I will gladly hit the dishes. Leah
  19. queenofhearts
    Sixteen is an excellent age to learn to cook! I have nineteen year old twin boys & they are good & adventurous cooks. Sometimes they cook things I can't eat or won't make (I am very squeamish about red meat) but just as often they make something delicious that I can enjoy. The rule in our household is that whoever cooks is excused from cleaning...
  20. queenofhearts
    Wow-- this sounds so familiar! I have always described myself as a "serial perfectionist"-- depending on when you catch me, I can be obsessing over almost anything-- including learning to bake gluten-free, my latest mania. My "fits", as some would call them, usually last anywhere from a week or two to months, then I suddenly switch to the next fascination...
  21. queenofhearts
    Thanks so much for this. I love Indian food & look forward to trying some of these. Leah
  22. queenofhearts
    Mmmm, sounds delicious! You can always use mustard powder instead of prepared mustard, that should be fine. And I might use a dab of molasses instead of sugar to get some of that balsamic richness. Leah
  23. queenofhearts
    Why thank you! I'm glad yours was as great a resource as mine. It certainly makes you wonder why the stuff is so pricey in Whole Foods, doesn't it? Leah
  24. queenofhearts
    Her answer! Your question makes plenty of sense. We may be brainfogged, depressed, anxious, &c. when glutened, but I sometimes think we are a tiny spark of sanity in an insane world. Or at least a highly illogical world! Leah
  25. queenofhearts
    I can't tell you how many times in the past few years I have written in my journal "so exhausted" & had no idea why I seemed completely unable to pursue my ideas... the intense frustration of a mind still producing ideas that I simply couldn't bring myself to execute... (I'm talking mainly my artwork here, but other things too.) I have questioned whether...
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