
highrentsmile
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Ok, everytime I make a gluten free, dairy free, soy free, baked good it comes out with a terrible chemical taste! I suspect it is the oil I am using or the type, I can't figure it out. When I used non dairy margarine in a Gluten Free Pantry Cake mix it worked great, but now I found out I am sensitive to the chemicals in the dairy free margarines. Anyhow, I made a Namaste Cookie Mix today using melted Spectrum Shortening instead of oil in the batter. I tasted the dough after it was mixed and it tasted terrible! It had a horrible chemical taste! I cooked them anyway, and no luck, they came out smelling and tasting chemically. My husband says I am crazy because he can't taste anything... am I? lol I am hoping maybe I am using the wrong type of oil or with the wrong heat variables or something. I can't afford to botch up anymore mixes
This weekend I have to make GFCFSF chocolate cupcakes and a birthday cake. I have a mix, called Tastefully Gluten Free, and it calls for oil again and I wanted to try a Namaste Cake mix. What oil is best for baking cakes and cookies? And, what brand? What should I use to grease the pan and is parchment paper easier? Please, Help!
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I was having problems with popcorn, I even was making my own from organic kernals and sea salt! My doctor said that popped corn is tough on the gut to digest. I haven't had problems with any other corn products though.
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Well, it sounds like you have heard from everyone older than you, lets try someone younger too!
My husband and I were married July 21st of 2007, one week after the wedding my husband lost his job, the following week I was diagnosed with Celiac. Oh boy! It was pretty tough that fall. Everyone I came across resisted the gluten free diet and couldn't believe it. At one point my husband even said, "nope, we aren't doing it, we can't afford it." Obviously he was in shock. But, after watching me slowly get better and improve on the diet he came around. Now, he was stuck in his ways, just coming out of bachelorhood, he was freaking out contemplating the cost of tossing out the majority of are groceries, and afraid of the fact that after all of that I still may not get better. However, after family and friends began pitching in, helping with groceries, etc. it didn't seem so bad. We definently bickered a great deal at first, it seemed he had to pick a battle over every new gluten product that had to go, stand his ground and then surrender. After almost six months now, our entire house is gluten free and dairy free. I now make dinners every night, instead of him, and I teach him to cook recipies he likes. Now, he is very protective of me when it comes to gluten and wouldn't dare bring something into the house that could make me sick. He is much happier with a healthier wife. He still becomes frustrated now and then and says things he doesn't mean and rants about stuff he can't change, but I think some of it is necesary. He mourns the loss of some of his favorite junk and accepts change gradually. There are set backs too, sometimes I will get sick for no apparent reason and it can be frustrating for us after all we have done. But, we work together now, he comes to the doctor's appointments and learns about Celiac and our diet. I think that it is very important for you to stand up for yourself and express yoour feelings. But, I can also see how this change is difficult on your wife. If it is anything like Chris and I, I had tons of support from friends, family, online, support groups, doctors, etc. I always had someone to talk to. But, he felt like he had no one, because he felt selfish expressing his frustrations to me and he wasn't receiving the support I was, because he wasn't the "sick one." I have since learned to let him vent, and I know that just because he is frustrated it doesn't mean he loves me any less. While, it is just food, it is a BIG thing! Americans whole lives revolve around it! It can be hard to change sometimes. Good Luck!
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I usually buy canned beets and use a small amount of the liquid in the cake batter or icing. (I usually make yellow cakes and then color with icing instead.) I got the best color by buying fresh beets and juicing it myself, but it was a lot of work and mess to dig up my juicer just for that!
Lol, I see, well thank you! I think the canned would be easiest too!
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PS. Results don't air until TUESDAY!
"Vote for your favorite idea as many times as you'd like (once per day) through Thursday, February 7. On Tuesday, February 12, Martha will announce the big winner live on "The Martha Stewart Show." Be sure to tune in to find out which idea Martha will be bringing to life. Select your favorite idea from the poll below:"
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I agree, I think it was for anticipations sake. They do i for all the shows that air with voting results, they want us to watch the show! And why not? Makes sense to me! I have faith, lets keep voting, there's no harm in it!
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LOL! My husband and I are gluten free as well. My last birthday party my mom made me a gluten free pie. My uncle tried to put candles in it and we freaked out saying "NO, wait!" It scared him half to death.
I have found gluten hides in everything, so we are very cautious. I'm not sure either about candles,but when in doubt, improvise. We used a tealite in a little holder.
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I use Pacific brand Rice Milk, Hempmilk and almond milk. Wegmans has also come out with their own gluten-free rice milk, I have some vanilla waiting in my fridge to try. The hempmilk in chocolate makes great smoothies and has a very high amount of calcium and protein. I use the Rice Milk in all my cooking and over cereal.
I was reading the Pacific website, I use there broth too. So, you must not worry about Pacific using the same equipment as used for wheat, barley and oats. I mean, they stated they clean the lines, but just wondered if that was a concern, or if it should be fine.
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I'd go with the raspberry juice instead of beet juice. Just because raspberry frosting sounds better than beet frosting LOL. I've added raspberry juice to carrot juice, and the color is a very nice red. So you might try that too.
As for the coconut oil, that should work quite well, and give a wonderful flavor if you get the good coconut oil. I've never found a decent coconut oil without a high price, like about 12-16 bucks per pound. I have tried several brands of the cheaper ones, none of which are any good IMO. However, to each his/her own. Try a search for centrifuged coconut oil. That will turn up the good stuff, which is ONLY produced in Indonesia. I've only found two places online where this can be purchased, one of which offers a sample size, so you don't have to commit to a pound without knowing how good it is. I'd recommend getting that along with one of the cheap ones, and let your taste buds be the judge!
I just use shredded coconut, but I've read coconut flour is great for making cakes.
Thanks!
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Well, while being processed in a facility that also processes wheat can mean CC, in some ways it may not be any more risky than other routine things. For instance, going through the store, placing your items in a shopping cart, going through the checkout line. None of those things are gluten-free either. There may always be some risk I guess. Even if there isn't any gluten inside the package, by the time you get it home, there may be gluten ON the package. So then how would you open it without any risk? Suppose the clerk who filled the shelf was eating a sandwich moments before, and didn't wash his hands?
You see, it can drive you batty to contemplate every possible avenue of contamination. The good news is that there is a level under which the immune system does not react. Each of us is different in that, but from what I understand, the vast majority should be able to remain safe with reasonable precautions. I always carefully empty packages into appropriate containers, dispose of the packaging, and wash my hands thoroughly. Of course, if you find yourself in the checkout line behind some kid eating crackers or something, it might be a good idea to move to another line, rather than get gluten smeared all over your items as they are slid over the barcode scanner. Small health stores, and online stores would presumably not have such problems, as they don't usually have conveyor belts. At least not that I've ever seen.
In short, I don't think we should worry ourselves over it too much, unless you do find you are getting glutened by them. How you can know for sure, I don't know.
I agree, and while I don't worry about the packaging at all, I just envisioned a flour dust filled factory with my food getting contaiminated. I suppose they must take better percautions than that. No, I too, think it is too much to worry about who touches my box! lol
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Maybe, it is because I am a newbie, but this is confusing! When I buy a product which states "Gluten Free" I assume it contains no gluten ingredients, and has no possibility of being cross contaiminated with gluten. How wrong was I! They got me! Mi-Del Gluten Free Cookies, this is the statement...
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"Produced in a facility that also produces milk, peanuts, tree nuts, and wheat. MI-DEL Gluten Free products are routinely tested using the ELISA method to ensure 'gluten free status' as determined by the World Health Organization."
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Nature's Path Life Stream Gluten Free Frozen Waffles:
"Produced in a non-gluten free facility.
Produced in a facility that uses dairy, sesame & soy."
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Blue Diamond Nut Thins:
States Gluten Free on Box and Website
Also found on box-
Allergen Disclaimer
Produced in a facility that also also makes products containing: dairy, soy, other tree nuts, and wheat.And they even have an endorsment from the Celiac Foundation!
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Barabara's Bakery Rice Cereal
States Gluten Free on box.
Also states: "Made with Gluten Free ingredients" on website
A phone call confirmed the cereal is not produced in a gluten free facility.
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And I keep finding MORE! There are so many ways that they sneak by it. How do I know for sure, I mean there aren't very many products that actually say, made in a dedicated gluten free facility. I usually eat single ingredient foods anyway, but there is always a need for some processed products too. So, what are the laws on stating Gluten Free? Are there any? What is the best thing to do? Is it safe to eat these foods that are "tested" to be Gluten Free? It seems like all of those so called "minute" amounts would add up in your system. And, even if I don't react can't I still be damaging my intestines? Yikes!
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I ended up contacting Rice Dream recently, partly about this. Anyways, from what I got out of the conversation I had with the customer service rep is this: Rice Dream got new equipment that can detect gluten in even smaller doses than it could before. Every single batch of everything they make, that they put gluten free on, has passed the FDA standards of being gluten free, to still be called gluten free. I believe it had to be under 2 parts per million to be considered gluten free. She also said that if any gluten was detected, it would be stated on the label/packaging. I have seen the Carob Classic milk recently, and it did state on the package....that less than 0.002ppm was detected. So, technically, it IS still gluten free by the FDA guidelines, but they will state on each batch they make, if any gluten was detected. She also told me that the website is extremely out of date, and that whatever is listed on the package for ingredients is correct, NOT what is on the website!! (She did mention she would tell her higher-ups to update the website info.)
Ugh! I am so glad I read this! I had just read there website yesterday and went and bought a carton. I will have to return it. So what do you guys use for a Gluten-free Casein-free milk alternative?
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I think it is worth voting and at least getting the chance to see what it would be like. After all, the girl who pitched the idea was a Celiac herself. From my experience it can't be any worse then the photoless black and white, $40 ingredient Gluten Free books I have seen. Maybe if those who are voting support it and write to the company with ideas and tips it will make a difference. And, I don't think a company such as Martha Stewart Living would produce something unprofitable or unfounded. The best in the industry would be creating a magazine like this. I agree too, with giving it to loved ones and professionals. Besides 1 in 133, that is a great deal, and that is just Celiac, and if there is one thing I have found, it is that we are used to digging for good info. and resources, so people will find it. Not to mention product lines and food suppliers cannot keep up with the demand for organic lines, lactose free lines, healthy living lines, the whole industry is moving in this direction.
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Whenever a product says just "vinegar" (in the US) it must be apple cider vinegar, which is safe for celiacs. All distilled vinegar is considered safe. I've never worried about vinegar, unless it's some sort of malt or flavored vinegar.
I've never heard of worrying about sugar or salt.
Distilled alcohol is safe.
CC in terms of the product as a whole would be another issue I guess, and I don't know about that particular company, but if I saw the product in a store and read an ingredient list that said "organic tomatoes, water, sea salt" I would buy it and eat it. It appears very safe.
Sorry that doesn't really answer your question specifically about that brand, and even though this can be confusing at times, it's a little less confusing than it seems, especially when you stick to more natural and organic brands. One of the many benefits of doing so involves not having to decode labels designed to trick you.
Now after I typed all that I hope nobody shows up and says Meijer has a history of serious cc issues!
Thanks for your help! I just would like to hear from someone who is familiar with the company or has contact info, ya know? Because most of our food is that brand now, so I want to be sure!! Thanks for the advice
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Earth Balance is also a good butter substitute, in baking or as a spread.
We've been baking without artificial colors for years, even though I'm pretty new to gluten-free baking. I've never found a good all-natural substitute for bright red food coloring. I've found that beet juice works well if you want to make a light to medium pink, and grape juice makes a nice pale purple, but it's hard to get really strong natural colors without getting the flavors in there too, which isnt' always a good thing depending on the recipe!
Maybe make pink cupcakes instead of red ones?
Pink would be perfect! Where do you find beet juice? Is it in a big thing, and how much will color a cake? Thanks!
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If I buy an "organic" product with a simple ingredient list like that, then yes, I assume it's gluten-free. I make that assumption because the ingredients are very straightforward and I don't see where they could possibly hide the gluten.
What about possible cross contamination? Or ingredients such as vingar, alchol, sugar, and salt in which processing could contaminate the ingredient.
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Walnut oil is really amazing. It's great to bake with.
You can get natural red food dye at health food stores. Raspberries might work though.
I use Spectrum shortening all the time without any problems, but maybe coconut oil would work for frosting? You could use coconut oil in the baking mix as well.
Thanks! Is there a specific brand you use? (Besides Spectrum)
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I want to make Gluten-free Casein-free red velvet cupcakes with white frosting for Valentines Day. I plan to pick up a white cake Gluten-free Casein-free mix and make my own frosting. However, I need red food dye and a Gluten-free Casein-free butter substitute for the mix and frosting. I was all excited because I though that Spectrum Organics oils were great (I eat mostly organic too) they even had cooking and baking tips on which products to use. But, now I find out they produce on the same lines as Wheat Germ! Ah!
So, now I need to find a good, natural, preferably organic Gluten-free Casein-free butter substitute. I don't like the popular dairy free margarine sticks because all of the chemicals make me sick. So any ideas? Also, I have some frozen organic rasberries, can I just thaw some of those out and use the liquid for coloring the cupcakes? lol I have no clue! Help!?
PS. I tried substituting 1\4 cup vegatable oil for 1\2 cup of butter in a brownie mix and they turned out greasy and gross and they tasted like chemicals! I was such a good baker, before this gluten free stuff!
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Recently I have began eating Organic along with my Gluten-free Casein-free diet. I have found that MSG, food dyes, and preservatives make me sick. My husband and I often buy the Meijer Organic brand of almost everything. It is cheaper and more convenient. However, how do I make sure each product is Gluten Free? I know Meijer has a master list, but I have not found the Organics products on it, and I am skeptical about how accurate it could really be since I have found many things on the list to be incorrect. So, I know that "organic" does not equal "gluten free" but can you just go by the ingredients if something is labeled USDA organic? (I mean if it says, organic tomatoes, water, sea salt, can I assume it is gluten-free?) I am confused! Help!
Gluten Free, Dairy Free, Soy Free, Corn Free, Potato Free
in Gluten-Free Recipes & Cooking Tips
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