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queenofhearts

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Latest Celiac Disease News & Research:

Everything posted by queenofhearts

  1. queenofhearts
    Gazpacho-- check out the veggie smoothie thread in Recipes. I tend to lose my appetite too if it's very hot & humid, & ice-cold gazpacho hits the spot like nothing else. Leah
  2. queenofhearts
    MMMMMM, I love gazpacho & even pre-diagnosis I always made it without bread (even though the bread is authentic-- I just like the lighter texture of veg-only). If you make it ahead & keep it icy cold, it is one of those things that tastes like heaven in really hot weather, when you don't think you have an appetite. In the middle of Summmer I...
  3. queenofhearts
    I think the potato flour is your problem too. Both are useful but not interchangeable. Hope that solves your crumbles! Leah
  4. queenofhearts
    Great! I was dreading having to replace all my cast iron stuff-- I have several skillets & a muffin pan-- I'm going to "self-clean" them all in the oven & forbid gluten to touch them henceforth. At this rate my oven's going to be cleaner than it was when I bought it! Thanks, Leah
  5. queenofhearts
    Interesting discovery today: this morning I made Bette Hagman's waffle recipe, first time I tried gluten-free waffles. The family loved them but I suddenly realized that oh my god, the waffle iron is probably like a gluten archive. (This was after I'd made them, unfortunately. ) I love my waffle iron, it was a gift from my inlaws & is this wonderful...
  6. queenofhearts
    What great ideas, Andrea! I'm from the southern US so cornbread is an old friend to me, but you've given me some new variations. Cornbread gingerbread, what a concept! I'll have to try that soon. My recipe is quite similar to Andrea's first, but I always use buttermilk for the liquid, & in southern fashion, bake it in a cast iron skillet. I oil...
  7. queenofhearts
    So just who are the "food industry" ...? well according to themselves.... Open Original Shared Link Now the question to ask is are Monsanto, Kraft and Tyson richer than a guatamalan farmer and are they lobbying the FDA and representatives on the codex comitee?
  8. queenofhearts
    I just got the superfine flour (yikes, it is pricy!) & can't wait to try this cake. Next week I'll finally have both of my sons home for the Summer, & that calls for a celebration! Love the pix, love the inspiration, love you guys! Leah
  9. queenofhearts
    My sushi spot is very authentic but communication is tricky since the sushi chef can't really speak English, & some of the servers have trouble too. Does anyone know the Japanese for vinegar? wheat? rice? Leah
  10. queenofhearts
    I think any gluten-free bread recipe would work salt-free. Just watch the rising time since salt does slow yeast down. I'd check the dough after half the usual time, & keep an eye on it. If it rises too high before baking it will fall in the oven. I would suggest a quick bread recipe, which would be unaffected, but I'm afraid the leavening itself...
  11. queenofhearts
    Yikes! I thought they used rice vinegar! Sushi (no eel, no "spicy", my own soy sauce) was my safe haven for eating out! I'm a newbie so I don't get clear symptoms when I mess up. Am I glutening myself? Leah
  12. queenofhearts
    Maybe we should all take up zen & then perhaps we could make sense of this paradox.
  13. queenofhearts
    Congratulations, Julie! It's the most amazing & wonderful thing to know you have brought a new life into the world. My "baby boys" (twins) are home from college for the summer, over 6 feet tall now, & still I can remember so vividly the day they were born... the miracle of gazing into those brand-new eyes... the most beautiful sight I had ever seen...
  14. queenofhearts
    I don't have that particular book, so I can't comment on their recipes, but I'm a lifelong baker just learning the gluten free ropes, & here are my thoughts: Gluten is the protein in wheat flour that binds the starches together, helps them rise & keeps them from crumbling. Since we Celiacs are dependent on flours without this type of protein...
  15. queenofhearts
    Yikes... that is not very comforting! I can't say I'm surprised, though, having long thought the nutrition labeling was deliberately misleading... the way the fat content is presented for instance. It's good that wheat must be declared at least, but we're on our own for oats, rye & barley-- is that because Celiac isn't an anaphylactic-shock-type allergy...
  16. queenofhearts
    This brings up something I've wondered about... what constitutes 'gluten-free" in legal terms? Is there any actual amount that is considered "inconsequential", according to labeling laws? (Heaven knows there are products that declare themselves fat-free, but list oils as an ingredient... there is some percentage threshold that allows this, as I understand...
  17. queenofhearts
    This is SUCH a welcoming, comforting place, not to mention an incredible fount of information. I'm newly diagnosed myself & this forum has been a real lifesaver. I see a complete range of folks posting here, from the undiagnosed & curious to old hands sharing years worth of hard-won wisdom! Stick around; you'll be glad you did! Leah
  18. queenofhearts
    I have visual migraines (always preceding the actual headaches, which I can sometimes head off if I immediately lie down in a dark room) & also notice that my eyes are extremely sensitive to bright light. Also, I find that my eyes will sometimes feel very "sludgy" & slow to focus (sort of as they do when I first wake up) during the day for no apparent...
  19. queenofhearts
    Yes, yes, yes! I have always been a "dizzy dame!" Yet another of my mystery symptoms that seems to be linked to Celiac-- it's just amazing. I do have rather low blood pressure too, & occasional fainting spells... especially in my teens I seemed to crumple often for no apparent reason. Also when I was pregnant... hmmm, maybe changing hormones are involved...
  20. queenofhearts
    I live in Raleigh, NC, & I KNOW i'm not alone here... just given the amount of gluten-free that the local Whole Foods offers... BUT... There's supposedly a support group, but apparently it is inactive since no one answers my messages. (Well, I had one reply, but she said she wasn't active in the group anymore.) I did find one fellow Raleighite on...
  21. queenofhearts
  22. queenofhearts
    I feel your pain! We really need to start a Celiac Rebellion & let the companies, & the FDA, know that this has to change. By the way, one thing that really gets to me is that (as I understand it) the new label law about allergy ingredients does NOT require mfrs. to disclose rye, barley, or oats-- just wheat. So it really doesn't help us all that...
  23. queenofhearts
    This is great to know. I'm an artist & sometimes have awful wrist pain that makes it hard to work. I'm guessing chlorophyll would be very good for you-- parsley is full of it, & that's calming to the digestion, at least in my experience. (That's one reason it's a tradition to put a sprig on the plate-- it's also good for sweetening the breath!...
  24. queenofhearts
    I just spoke with a Kroger's dietician last week & she had a very long list of gluten-free ice cream. I really don't eat much ice cream so I didn't take down all the info, but you can call 1-866-632-6900 & get all the details. Enjoy! Leah
  25. queenofhearts
    But what do Celiacs do with the need for Good carbs???? MtLady
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