Jump to content

ArtGirl

Advanced Members
 View Profile  See their activity

  • Posts

    704

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

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

Everything posted by ArtGirl

  1. ArtGirl
    I wasn't going to touch that package just on the principle of the thing. Yes, I am VERY GLAD. Good grief, it would have been all over me.
  2. ArtGirl
    You won't believe what happened in this store yesterday. I was selecting various flours in their gluten-free section and noticed a bag of Bob's Red Mill VITAL WHEAT GLUTEN! It was located directly in front of the Xan. gum packages. At first I thought someone had stocked it in the wrong place, it was a BRM brand. (But, apparently, some other customer...
  3. ArtGirl

    Your apple done in colored pencil is gorgeous! You are definitely very talented.

  4. ArtGirl
    Where?? This list is so hard to read and all items seem to link to the Gluten-Free-Mall site. Once upon a time I was able to find the recipes through the "site index" but I don't see that now. Edit Okay - a little more searching and I discovered I had to exit the forum and enter the celiac.com home page and there, on the left-hand bar, I did find a...
  5. ArtGirl
    Can't use cornstarch (corn allergy) or potato starch (same thing). I have been using sweet rice flour. Someone on this board mentioned using buckwheat flour for gravy and that it tastes a lot like wheat flour was used. Just wanted to try it out. Haven't made gravy since I bought it, though. Thanks for the ratios, RiceGuy I have a bag of Arrowhill Mills...
  6. ArtGirl
    I have a bag of buckwheat I bought to use as a thickener in gravies. But, since I have it, may as well give it a try in baking. So, those of you who use buckwheat, what's your flour mix?
  7. ArtGirl
    An interesting theory. I'm willing to give it a try. I did reduced the yeast slightly in a bread recipe that calls for 1 Tablespoon of yeast - I used one packet, which is slightly less. I saw no difference in the dough's ability to rise. BUT.... the flavor was slightly off. I expect that, if your recipe is relying on the yeast to give it a bread-like...
  8. ArtGirl
    I imagine it's always in one's mind at some level. It's not like we had a disease that we take a pill for and then can go about our business and not think about it for the rest of the day. We are constantly having to make decisions based on our need to avoid gluten. I do believe that it becomes second nature after a while and it might not dominate our...
  9. ArtGirl
    I think about that all the time when I'm out. I am very careful to wash my hands after being in a gluten environment. And I've discarded the top napkin, too. I was in line at Whole Foods yesterday, and had my groceries on the conveyor belt - was the next customer in line. As soon as the checker finished the person ahead of me, he turned around and took...
  10. ArtGirl
    Welllll, I've never completely eliminated sugars, but have reduced the sweet things in my food plan. I cannot handle lots of carbs and feel much better with no starches except from vegetables and some fruit. Whenever I have high-carb/high-sugar foods, it makes me crave more. A vicious cycle for me. So many of the gluten-food substitues are the starches...
  11. ArtGirl
    No.... D is shorthand for diahrea. (Sorry... I find it hard to spell so use the shorthand--had to go look it up to type here). But, depression and anxiety can be caused from gluten. I know my mild depression lifted and I began to feel happy after about 6 months gluten-free. It was a quite a pleasant surprise. Re: your food allergy test. Didn't you...
  12. ArtGirl
    Hi Linda, You've been given lots of good advice. It may take a week or two for you to get yourself organized, but you'll get there. At first, you'll probably not know the difference. Sometimes (as it happened with me and others, too) just going gluten-free relieves many symptoms right away. Then, some of the symptoms seem to come back. It's not...
  13. ArtGirl
    Your suggestion reminded me of these portable refrigerator/freezer units they make for travel. I saw them at one of those large truck stops - the ones that have EVERYTHING for the trucker. These little units are a little larger than a breadbox. They're plugged into the power outlet in the vehicle (I think our little PT-Cruiser has one so perhaps newer cars...
  14. ArtGirl
    Yes, Judy. Well said. I'm retired also, so admittedly it is easier for me. Like Judy, there are a couple restaurants near us I've been able to eat at safely and if my husband and I go out to eat, they are the ones we go to. Anyother place, I bring my own food. I'm going to be taking a two-week auto trip this summer and I'm starting to get a strategy...
  15. ArtGirl
    Well, each to his/her own opinion on this. For me - I follow the principle: DON'T ASK, DON'T TELL I am discrete, but if I go with friends/family to a restaurant and am unable to eat ahead of time, I will bring a small meal with me. If I'm able to do so, I'll heat my "entree" and wrap it in a cloth so it'll be warm when I eat. I will bring salads in...
  16. ArtGirl
    I was told by someone studying nutrition that wheat germ does not contain the the protein (which contains the gluten) so that it is gluten-free. I am skeptical of this but thought I'd ask you research experts here on the forum what you have discovered about wheat germ - does it, or does it not contain gluten. Now, my first reaction was - maybe not,...
  17. ArtGirl
    May I add a different angle to this discussion. The question being, if only one person is gluten intolerant in the family, is it "fair" to the others to make them be gluten-free, at least at home? In other words, to have a safe, gluten-free home for just one person's benefit. One of the big issues with children is "fairness." Whenever things aren't...
  18. ArtGirl
    I have made an almond flour (aka: almond meal) pie crust several times - similar recipe. It bakes up surprisingly like a normal pie crust. It is absolutely delicious.
  19. ArtGirl
    Thanks for the link, Sarah. I took a quick look at the site - there's other things there, too, that I might want to try. Maybe the Amaranth-Os, breakfast cereal and some snack crackers.
  20. ArtGirl
    I've been gluten-free for over two years now. Other food sensitivities play into the whole body-reaction thing, but a gluten response IS different enough I can tell if it's gluten or if it's something else. Gluten CC for me now is much much less of a reaction than before. It follows the same routine, but is much less severe and more short lived. First...
  21. ArtGirl
    I did a Google search for both lotus root starch and amaranth starch - didn't find a retail source for either of them. Bummer!
  22. ArtGirl
    Thank you. This is a help. I didn't even know there was an amaranth starch. I may have to look for it. I do use arrowroot - it imparts an almost sweet, citrus flavor - which is sort of odd in bread or biscuits, but I do use it in muffins and other sweet breads. Lotus root starch??? Another one I've never heard of. Wonder where one finds it.
  23. ArtGirl
    Now that I am not eating potato - there goes the potato starch that's in about every baking mix recipe and product. I have other limitations, too, as I cannot use cornstarch or tapioca. Has anyone been successful in making baked goods with just rice flours and perhaps sweet rice flour, without the other starches?
  24. ArtGirl
    My questions, too.
  25. ArtGirl
    My experience, too. However, I tried using a phase rather than a "name" and managed to register under "alotless4me" - thinking that my food choices are soon to be reduced again! The resources for beginners is worth the hassle.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.