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Found 6 results

  1. Good morning everyone. So I have been gluten free for 4 months now. One thing I have realized is that I have an issue with yeast overgrowth which may be causing my gluten and dairy intolerance. I am wondering if anyone else experienced this and how they approached it. Also if you detoxed from yeast were you able to eat gluten and dairy again? I want to start a cleanse but I am not sure where to start. i am going to the doctor next week but thought it may be a good idea to be proactive. Thank you so much for all of your help!
  2. I have been quite ill for a long time and after 4 months gluten free, I decided to pay for a detailed food intolerance test that is available here in the UK as I realised there was something else going on which I thought would be lactose. My results came back yesterday and they are BAD. I'm trying to be positive by doing some research and meal planning but I wondered if anyone else could help with some ideas ! I am intolerant to the following (these foods are just the ones on my MUST avoid list!) Beef Cow's milk Gluten Wheat Lamb Yeast Eggs Almond Soya Coconut Garlic Tuna Haricot beans Kidney beans Chickpeas Lentils I am mostly flummoxed by what I could have for breakfast now as conventional foods and their substitutes seem to be off the table. Also, are there any possible dairy substitutes ? Almond, soya and oat milk are a no go as a replacement for cow's milk and it has been made clear that lacto-free milk is not an option because I react to the milk protein not lactose. I will be having a consultation with a nutritionist too but it seems just as important to ask people who are living with similar. Any help or advice would be so appreciated !
  3. I got my dermatology consult that I had been wanting for YEARS. I have had troublesome acne on my jawline, neck, shoulders and back for as long as I can remember. I also have a very itchy, flaky scalp. The diagnosis was pitysporum folliculitis. No wonder my antibacterial treatments were not working! I am now on oral ketoconazole once weekly for 3 months. Supposedly this will solve my acne woes and I'll be good as new. Has anyone else experienced this condition and had it resolve? I'm hoping I can finally have clear skin at 28 years old.
  4. Hi all. Cider is my gluten-free drink of choice, especially in the lovely fall weather. Yesterday the fiance bought some beer for himself and some Harpoon Cider for me. Harpoon labels the beer "naturally gluten free" - I've had it twice before, once before being diagnosed, and once a few months back when there was significant drinking involved. My glutening symptoms are best described as "hangover-like" - headache, digestive issues, achy body. I had 2.5 last night - pushing it for a week night, but hey, we're wedding planning, I needed something to push me through! Today I've got the symptoms of either a mild hangover or mild glutening - I've had much, much worse. Harpoon says they only use freshly pressed apples and their in-house yeast - the yeast has me worried now, that it could be a by-product of their beers. Has anyone else had similar issues? I see from googling that many sites (from a year or two ago) assert it is NOT gluten-free, but they don't explain why, and I didn't know if this had changed. The Harpoon website also notes it tests to below 20 ppm - which makes me nervous too, because why both even testing it if it's "naturally gluten free"? Appreciate anyone else's experience. I like it because it's less sweet than Angry Orchard etc, and almost has a beer-esque taste -- which maybe should have been a red flag? I'm likely going to call them later if this doesn't pass.
  5. 3 cups gluten-free flour mix(see below) ¼ cup sugar 3 ½ teaspoons xanthan gum 2/3 cup dry powder milk 1 ½ teaspoon salt 2 teaspoons sugar ½ cup lukewarm water 1 ½ tablespoons yeast granules ¼ cup shortening 1 ¼ cups water 1 teaspoon vinegar 3 eggs Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use strongest beaters. Dissolve the 2 teaspoons of sugar in the ½ cup of lukewarm water and mix in the yeast Set aside while you combine the shortening and 1 ¼ cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add eggs. This mixture should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 ½ hours or until doubled. Return to the mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2 ½ by 5) greased loaf pans or 1 large one. Use muffin tins and bake any remainder as small rolls. gluten-free Flour Mix: 2 cups white rice flour 2/3 cup potato starch flour 1/3 cup tapioca flour Combine and measure amount needed for recipes.
  6. 2 cups white rice flour 1 package Red Star yeast 2 teaspoons xanthan gum 1 teaspoon sugar ½ -1 teaspoon salt 2 tablespoons vegetable oil 1 1/3 cup very warm water Mix dry ingredients. Add water and oil and mix well. Pat onto 13 greased pizza pan. Bake at 425F for 15 - 20 minutes. Remove from oven and top with favorites. Return to oven and bake until done (Microwave variation for freezing: Shape dough into 6 rounds. Cook as above but cook on rack until crusts are browned. Cool, top , & freeze in Ziploc bags. Microwave to reheat toppings & melt cheese.)