Jenny (AZ via TX)

I'm so sorry you have a UTI. I used to get them all the time before going gluten-free. If you also have pain (I used to have a lot of pain and it also felt like I had the flu when I would get them) you may want to also take something like AZO. It helped me with the pain until I could get to a doctor. Their website Open Original Shared Link says it is gluten free.

Katrala, thanks for posting the cinnamon roll recipe. I had actually copied this recipe before, but never made them because I didn't have a rolling pin. I'm so glad you made them and they turned out so good. I want to try them with an all purpose mix. I hope they turn out as good as yours!

I should add that I am not sure if I am super-sensitive or not. I still have issues after 4 years, but not sure if it is due to gluten.

I just wanted to give y'all an update. The pies were great. I did thaw as you all suggested. The crust was flaky and hubs said it did not get soggy at all, even after several days. I didn't try it cuz I don't like pumpkin pie. I was happy with my own treats though.

So thank you all for the quick answers!

Thanks PricklyPear. I don't care for BRM products except for a hot cereal which is kind of like grits for me (it's brown rice). Anyway, I went on the Authentic Foods site and the store locator listed 2 locations in the Phoenix area. I'll give them a call and see if they come in smaller packages than 3# bags on the site.

For my multi, I use Formula VM-75 by Solgar. The one I use is also iron free since I no longer need iron, but they have one that includes iron as well. This supplement is gluten free and soy free. I also use many other supplements by Bluebonnet that are soy free/gluten free but was unable to find a multi by them. Bluebonnet is one of my favorite brands for my supplements.

What brand of sorghum flour are y'all using. I haven't made a gumbo since last year and it took me 3 tries to get the roux to be halfway decent. I've never used sorghum unless it's already part of a flour mix of some kind. Can I buy it at Wholefoods or Sprouts?

Thanks so much.

Booghead has a lot of good advice. It may also be because the damage to all of your intestines was severe. It took me longer than 6 months to feel good again so it really just depends on the person. Unfortunately, there is only so much you can do as the body simply needs time to heal. Continue to be diligent in not letting gluten sneak in and hopefully you will all feel better soon! Hang in there. It really does get better.

Katrala, please post your recipes, especially your cinnamon rolls. They look so awesome!

Thanks for posting this. I have a recipe similar to this, but yours looks a little easier which I am all for. My SIL made them last year with walnuts and they were awesome! I'm going to make them tomorrow.

Thanks Chrissy. I had never thawed the crust first in other gluten-free frozen pie crusts. I know it says "Thaw first" but couldn't tell if that was just for if you had to bake the crust first.

Thanks for clarifying for me!

I would have to say it is a migraine with "D". It usually hits me about 8 hours after. However, I can only assume it's gluten. I'm just never sure if that's what it really is. However, it usually is when I eat out (even though they have told me it's gluten-free - I suspect cc).

What a sweet neighbor you have! I'm so happy you were able to eat what you want and enjoy yourself without worry.

For those of you who have used the Wholefoods gluten-free frozen pie crust, did you thaw it first? I've never had to do this for frozen crusts, but not sure if I read the directions correctly. (I'm making pumpkin pies)

Last time I used the kinnikinnick crust and wanted to see what the difference was. Some of you said the WF was really good, so I'm going to try it. It's also bigger than the Kinni crust.

Thanks!

I use Lancome Definicils. I called them about 4 months ago and they said it was gluten free. I've called them several times and they are always very nice. Many of their products are gluten free.

I am interested in this as well. My brother has many of the same issues as you, but he also is lactose intolerance.

One thing you may want to look at is gastroparesis. My SIL has this. She would throw up after she ate. I believe it has to do with how fast the stomach empties. She has to take a pill before she eats.

Thanks so much for the replies! I think I will do the ham first and then the potatoes and asparagus at the same time. The potatoes will only take 30 minutes so I will cover the ham as suggested and everything will hopefully turn out great.

Cathey mentioned a convection oven. My microwave, as well as my oven, has this feature but I have never used it that way. (Embarrassing, I know!) I'll have to experiment after Christmas to see how it works. I didn't even think of it until a convection oven was mentioned.

Thanks again. I'm feeling a lot less panicky now.

Cathey, good luck on your pudding.

For Christmas Eve Dinner, I am making a ham, au gratin potatoes, roasted asparagus and cornbread. Unfortunately, I only have one oven. The temp for the ham is about 250 (I think) and the temp for the rest of the meal is at 350.

My sister suggested putting the ham in a crockpot since it is already cooked and I

ciamarie,

Did you use the regular beaters or the whisk attachment. I want to use my old hand mixer to make the Pamela's bread. This mixer is so strong, I hated to use it for simple things like mashed potatoes because it would spew out everywhere. I just bought a new mixer so if I burn out the old one, I won't cry about it!

I just wasn't sure which tool to use to make the bread. Thanks.

I love Pamela's. I mostly use the Baking and Pancake mix. My husband likes the pancakes. I have also used it to make banana nut muffins and pumpkin, chocolate chip muffins,

I use Carroll Shelby's Chili Kit which I buy at Safeway, but have seen any many stores. I called them a few years ago to make sure gluten-free and they told me it was. The kit comes with seasonings. The only ingredients are corn masa flour (I don't use this, but if you like thicker chili you might), ground chili peppers, salt, garlic, cumin, oregano, onion, paprika, cayenne pepper.

ground meat of your choice (I use chicken)

2- 8 oz cans of plain tomato sauce (I use Contadina)

1-2 cans of Bush chili beans in mild sauce (these are gluten free per website)

1. brown the meat and drain the fat

2. Add tomato sauce and spice packet

3. Add beans

Let simmer for 15 minutes. If you want it thicker, this is where you add the masa flour.

The Kit calls for 2 lbs of meat, but I only do 1 lb meat and split the spice packet in half since I'm only cooking for two people.

I pretty much follow the old McCormicks chili packet recipe, but since McCormicks has wheat in it, I had to switch.

Sylvia, we always had pecan pie for Thanksgiving when I was growing up. I used to eat the inside and throw the crust away.

Cathey, thanks for the tip on the Wholefoods crust. Now I have 2 options.

Update: Hubby liked the pie. He said the crust was good (and was a little surprised). He's already had 2 pieces. It's nice to have the option of a frozen pie crust.

I take Nature-throid (or West-throid) which is a dessicated thyroid med (also made from porcine). I started on Armour and switched a few years ago when Armour changed their formula. Also know that both Armour and Nature-throid meds are a combination of T3 and T4. I believe the synthetic is just T4.

I'm not sure if there are any natural thyroid meds not made from procine. I also try to stay away from soy because of my thyroid.

I hope everything turns out Ok with the nodule.

So funny, but it actually sounds pretty good.

I'm making my pies now and as I was filling them I wondered why I had filling left over. The pie crusts are 8", not 9". I've always used 9" pie shells. Oh well. Will let you know how the crusts turned out. I'm sure hubby will have a piece when he gets home from playing golf.