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ArtGirl

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by ArtGirl

  1. ArtGirl
    Years ago I did have a few of these. Never helped me much - because my problem was gluten. I was careful to go to a technician who was well recommended and who did NOT use the pressure method but just the gravity-flow. I have not gone back. Somehow I don't think it's really necessary.
  2. ArtGirl
    I, too, have a several-hour delay before symptoms appear. From 15 to 24 hours later. I'm not less sensitive, because once the symptoms kicked in, I would be sick for a day or two and tired and depressed for a week or more. Now that I'm approaching the one-year mark of being gluten-free, although there is still the same delay when glutened, the reaction is...
  3. ArtGirl
    Definitely, the oats. Also, "natural Flavor" - unless you know the source, it could be from anything, including wheat and barley.
  4. ArtGirl
    It helps at first to look at the healing processes in terms of months to a year, rather than days and weeks. Some people heal very quickly and I suspect these are the ones who don't have other food allergy/intolerance issues. It may be that you need to cut back to whole foods that are naturally gluten-free - maybe even eliminate all grains (rice and corn...
  5. ArtGirl
    It may have been a false positive, but this I think is very rare. I tested positive to Casein through Enterolab, but also through other labs as well. They were dead-on.
  6. ArtGirl
    A number of gluten-free flour mixes/blends are found on the celiac.com site. Here's a quick link Gluten-Free Flour Mixes Or, click on "Site Index" - you'll see on the left, just below the logo at the top of the screen scroll down to gluten-free flour mixes under the Gluten-Free Recipes section You'll find a wealth of information at Celiac.com. Not...
  7. ArtGirl
    Welcome to the forum. I see that you have, indeed, been through a lot with your health. I don't have any constructive advice for you, but there are several on this board who have been where you are now and have come through it and are feeling so much better. I'm sure they will chime in soon (weekends can be kind of slow, so if you don't get some responses...
  8. ArtGirl
    It's been several months since this thread was current, so I thought I'd bump it up for those of you who are new to the forum since last September. Earlier in this thread I said I was waiting for the good results. I can now report several positive things that have happened now that I'm closing in on being gluten-free for one year. I no longer have any...
  9. ArtGirl
    The home site of Celiac.com has a few lists that are helpful Safe and Forbidden Foods You have to click on the link at the end of each line. The safest, and cheapest, way to go is to fix meals and snacks that are naturally gluten-free, and then expand your foods as your knowledge increases. Some of the gluten-free substitutes aren't worth the money...
  10. ArtGirl
    Only "flavored" tea is suspect. Plain black or green tea is okay. So are herbal teas if they haven't added a flavoring. Mint teas seem to be only mint leaves. Teas with lemon seem to have added flavorings. Best to just add lemon juice.
  11. ArtGirl
    I have all but given up on bread, as I cannot have egg either, and the egg substitutes just don't help all that much - the loaves are all rather flat and just too gummy inside. I have had limited success baking rolls (in muffin tins) rather than a large loaf. The smaller size helps to dry the dough out to a more bread-like moistness. If anyone has had...
  12. ArtGirl
    I have no idea how long they will stay fresh because they don't stay around longer than a week. I imagine they would freeze well - I freeze a similar cookie with no problems.
  13. ArtGirl
    I'm always on the lookout for good chocolate. I must stay away from dairy (milk chocolate) and corn (corn syrup) so the bars that have no milk and are sweetened with sugar are far and few between. One of my favorite bars is Newman's Own Sweet Dark Orange (they also have Sweet Dark without a flavor). It's not at all bitter, which is what I don't like about...
  14. ArtGirl
    Welcome to the forum - and welcome to the gluten-free life! What others said - it gets easier. It's like learning a new skill, just takes some time to absorb all the informatino. A good place to start is right here, reading threads. If you have to pay out of pocket for the nutritionist, you might want to save your money. After a couple weeks of reading...
  15. ArtGirl

    ARCHIVED Dairy Free-

    ArtGirl replied to a topic in Related Issues & Disorders

    Oops - double post!
  16. ArtGirl

    ARCHIVED Dairy Free-

    ArtGirl replied to a topic in Related Issues & Disorders

    No dairy at all for me. Sure, I miss cheese, but there is life without dairy. I'm casein intolerant, so that means no dairy for the rest of my life. One doesn't "get over" that like is possible with lactose intolerance. As with any other food intolerance/allergy - you have to read labels carefully. They put whey in a lot of things, and margarines usually...
  17. ArtGirl
    I don't have a recipe for you... but, I would think that some of the cake recipes for Passover would fit the bill - if she can have eggs. They are essentially potato starch and lots of eggs - sort of like a sponge cake. You might do a search on this forum for Passover foods, and also do a Google search because I'm sure there are plenty of recipies out...
  18. ArtGirl
    I think I'll follow your example. Glad to know others have had problems with it and it wasn't just me!
  19. ArtGirl
    Thanks, ladies, for the info. I'm thinking that I can leave the gelatin out if I'm using an egg substitute that already adds moisture.
  20. ArtGirl
    I'm sorry, I wasn't clear. No, I am not trying to use gelatin as an egg replacer. However, I was wondering if it might add to the gummyness of my baked products. (When baking without egg one has to use a replacement, and the replacement may cause the bread to be somewhat gummy.) Does gelatin also cause gummyness? I don't know. Do you? I use several things...
  21. ArtGirl
    I have noticed that many bread recipes call for gelatin in the flour mix. I was wondering what properties this adds to the baked product. And, what would be the result of leaving this ingredient out. I ask because I cannot use egg in bread recipes, and am finding that with the egg substitutes (cannot use egg replacer because of the cornstarch) my breads...
  22. ArtGirl
    Variation for crackers. I made a change to the recipe today to add oat flour - made for a less dense cracker - very nearly crumbly, but not quite. 1/2 cup potato starch 1/4 cup oat flour (I put gluten-free rolled oats in the blender to make the flour) 1/4 cup almond meal 2 Tbs flax meal (I put flax seends in the blender to make the meal) 1/8 tsp...
  23. ArtGirl
    kbabe - scoring them works perfect. I did this for the last batch and, although they stayed together while the large piece baked, it broke easily where it was scored, making lots of small "crackers" Today I made some with flaxmeal and added more salt and a little Stevia to sweeten (I also added 1-tsp baking powder but I'm not sure this made any difference...
  24. ArtGirl
    Looks good. Thanks for sharing your method.
  25. ArtGirl
    I've heard they're good. Unfortunately, they all have something in them that I can't have, like corn or soy. Mary's Gone Crackers and plain rice crackers are about it for me - and they're rather expensive to just snack on.
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