queenofhearts

Antibiotics almost always give me D, though I haven't taken any since gluten-free. I think it's a common reaction. Don't know about the other symptoms, but I wouldn't be surprised that they could echo glutening.

Leah

I really doubt the problem is with the juice (unless he has additional intolerances)-- what about cross contamination & shampoos, soaps? Do you have gluten-free cutting boards, wooden spoons & so on?

Leah

Well, I must admit to some cynicism about the meds issue. But I find it extremely heartening that the NIH has begun to see the light. They have just begun a campaign to enlighten the medical community. I think we may be living in the last years of the dark ages, & there may be hope for the future.

Open Original Shared Link

Leah

If you like sushi & bring your own wheat-free soy, you can safely enjoy any item that is not "spicy" or "barbecued"-- & avoid the eel. If you have a Japanese Triumph card, bring it, & you may find you have more choices. But most soups & salad dressings include soy sauce, so be careful.

Vietnamese & Thai restaurants offer quite a few possibilities, but again, look out for soy (also hoisin).

Leah

p.s. I used to be a very adventurous eater, & I find that going out is when I tend to get a little sulky about my limitations, so I really prefer to eat in! There my menu is limited only by my imagination.

I know there have been several playdough threads recently, & I found this in my e-mail today. Thought I'd pass it along.

Leah

Recipes:

1 1/4 cup rice flour

1 cup water

1/2 cup salt

1 tablespoon cooking oil

2 teaspoons cream of tartar (Do not leave this ingredient out!)

Few drops of food coloring (optional)

Mix dry ingredients in a heavy pan. Add oil, water & food coloring to the dry ingredients. Cook for about 3 minutes, stirring constantly, or until the mixture pulls away from the sides of the pan. Knead the dough lightly when cool enough to touch.

Store in an airtight contain in the refrigerator (otherwise it will mold really quickly).

*****

Play Dough - Amber Lee

1 1/4 cups rice flour

1/2 cup salt

2 tsp cream of tartar

1 cup water

1 Tbsp oil

food coloring (optional)

Mix flour, salt, and cream of tartar in a bowl. Mix water, oil, and coloring together in a saucepan. Add flour mixture. Mix well with a wire wisk. Cook on med-high heat, stirring constantly with a large spoon, until dough pulls away from sides of the pan.

Roll onto countertop. Let cool slightly; knead until smooth. Store in airtight container.

*****

1/3 cup rice flour

1/3 cup potato starch flour

1/3 cup corn starch

1/3 cup salt

1 teaspoon xanthum gum

1 tablespoon Cream of Tartar

1 package unsweetened Kool-Aid, any flavor (or use food coloring but Kool-Aid is brighter and has a scent)

1 tablespoon vegetable oil

1 cup warm water

Extra corn starch to knead with

In a medium sized saucepan, combine the rice flour, potato starch flour, cornstarch, salt, xanthum gum, cream of tartar, and kool-aid powder. (if using food color instead, add food coloring to water before adding to dry ingredients.) Add the oil and warm water to flour mixture and mix well. Heat the mixture on medium heat for ~1 minute or until mixture thickens and pulls away from sides of pan. Remove from heat. Turn out dough onto a cornstarch-floured board or waxed paper. Knead in enough cornstarch until the dough is no longer sticky. Store in airtight container or zip-style bag when not in use. If dough becomes too thick or slightly dry after using, heat in the microwave for ~30 seconds and knead.

*****

From Sheri L. Sanderson 'Gluten-Free Food for Kids:

2/3 (two thirds) cup rice flour

1/3 (one third) cup potato starch flour

1/3 (one third) cup salt

2 teaspoons xanthan gum or guar gum

1 tablespoon Cream of Tartar

1 package unsweetened Kool-Aid, any flavor - or food coloring.

1 tablespoon vegetable oil

1 cup warm water

Extra potato starch for kneading dough

Add all dry ingredients and mix, then add oil and warm water to flour mixture and mix well. Heat mixture on medium heat for ~1 minute or until the mixture thickens and pulls away from sides of the pan. Remove from heat. Turn out dough onto cornstarch-floured board or waxed paper. Knead in enough potato starch until the dough is no longer sticky.

*****

1/2 C. flour

1/2 cup salt

1/2 cup water

3 drops food coloring

Mix together flour and salt. Add coloring to the water. Mix

water with dry ingredients. Work dough until soft. The dough

is now ready for playtime. Wrap in saran to keep moist-lasts a

long time as long as wrapped.

*****

1 cup water

2 Tbsp. cream of tartar

1 cup flour

1 Tbsp. oil

1/2 c. salt

Combine in sauce pan, stirring, and cook over low heat until

consistency of mashed potatoes. It cooks quickly. Knead until

smooth. Divide dough and add food coloring as desired.

*****

We had a member in Nashville who experimented with rice flours

and had a lot of problems, this is what she ended up doing:

Prepared carefully (measure accurately and don¹t over heat),

this recipe produces a smooth play clay that molds well, smells

nice, and doesn¹t stick to your hands.

1/2 cup sorghum flour

1/2 cup cornstarch

1/2 cup salt

2 tsp. cream of tartar

1 cup cold water

1 tblsp. olive oil

food coloring as needed (Betty Crocker gel food coloring)

potato starch as needed, about 1/8 cup

Combine water and oil in a heavy bottom saucepan, set aside.

In a mixing bowl, combine dry ingredients except potato starch

and mix well with a whisk. Put saucepan on medium heat and

immediately add dry mixture. Stir constantly with whisk as

mixture heats. Remove from heat just as mixture reaches wet,

doughy consistency (overcooking will change the texture and

make it rubbery). Cool in pan for a few minutes until cool

enough to touch (dough will still be warm). Sprinkle about 1/8

cup potato starch on wax paper. Take small amounts of dough at

a time, about 1/4 cup, and work with hands. Alternately add

squirts of food coloring and dust hands and/or dough with

potato starch as you work to keep dough from sticking to hands. Set aside after dough seems to be the right consistency and

repeat with other small amounts of dough from pan. Store in

zipper bag or other air-tight container.

*****

Two of my preschool children have celiac disease. I supply one tub of the

Discount School Supply dough to each class once (or at the most

twice) a year and that is enough for the whole class. I don't

understand why they require so much play-doh - perhaps they

could be more conservative with it to accomodate your childs

needs....so you don't have to work so hard...

Another fun substance for fine motor play (but an altogether

different consistency) is gak. It is really fun to touch and

play with and easily accepts food coloring for different colors. The recipe is:

1 1/2 cups warm water

2 cups white glue (elmers is gluten-free)

Food coloring of choice (McCormick is gluten-free)

Mix Together and set aside

1 cup warm water

2 tablespoons borax (gluten-free)

Mix Together and set aside. Mix two batches together and knead

until dough-like. Keeps for two weeks in airtight container.

*****

From the Creative Kids At Home Site:

1 cup baking soda

1/2 cup corn starch

3/4 cup water

Mix baking soda and corn starch in a pot. Use hands to make sure all lumps are

broken up. Add water. Heat over medium heat. Stir constantly. As soon as the

mixture gathers together, remove from the heat. When it cools, knead into a smooth

playdough.

Note: Don't over cook this playdough or it will crumble when the children use it. If left

out, it dries. Just add water.

*****

2 cup cornstarch

2 cup baking soda

1 1/4 cup cold water

Gradually add water till smooth. Heat, stirring constantly until mashed potato

consistency. Turn onto plate, cover with damp cloth, let cool. Knead dough

*****

See the recipe for play dough in my new book, The Gluten-Free

Bible (chapter called "Mama's Little Baby Can't Eat Shortenin'

Bread) - Jax Lowell(www.jaxlowell.com)

One of my clients (I'm a trainer) mentioned the zanthan gum yesterday. What exactly is that and what does it do? I'll check the flour mix to see if it's in there.

Xanthan gum is a powdered product that helps return some of the gluteny stretch & structure that gluten-free flours lack. It helps bread (& other baked goods) rise & stay risen. But if you used a mix it may have included xanthan already. I'm betting on the too-much-leaven theory.

Leah

Well they also communicate through food!

Welcome, Toothpicker! You can post a question about a specific region in the Meeting Room; I bet you'll find someone in your area. If you haven't already found out about Nini's Newbie Kit, it's very helpful... you can find it on her site, Open Original Shared Link

Good to have you with us!

Leah

Morgan cooked some eggs and gluten-free English muffins for me for lunch. Then on her way home from the pool she stopped by Wild Oats, bought dinner, then came home and cooked it!! What am I going to do when she goes off to college Wed.????

Oh, what a sweetie! I know you'll miss her... & her cooking! At least you'll still be together on this forum, right?

One of mine just left too... but the other's college is on a quarter system so I get to have him around a little longer.

right there with ya ashley!!! I feel like all i eat is the same stuff. I go to the health food store and get the same junk. And i buy the cookies and whatever but they taste like stirophome (sp?) not just that but dry styrophome(sp?) figured i would spell it diff twice maybe i'll sound it out LOL

my taste buds just aren't liking the cookies and breakfast bars and pasta that my body accepts.

I want to walk into a restaurant and order a big fat turkey and swiss sandwich on sourdough bread and eat to my heart's desire.

I don't like storebought stuff much either, but I've made some fantastic cookies at home... try getting The Gluten Free Gourmet Makes Dessert & Annalise Roberts' Gluten Free Baking Classics.

Also if you like gingersnaps & can tolerate soy flour, try MiDel gingersnaps. They're very spicy & flavorful.

Leah

Oh, I'm so sorry! It really is hard to be safe anywhere outside our own kitchens, isn't it... I hope your kids are taking good care of you... right Morgan?

Yea, she asked me to hold her to it ... I didn't even get out of bed till 2PM today, so I told her that she'd need to post it because she might have eaten all the sugar in the kitchen by the time I come downstairs!!

Are you feeling better, Carla? Sorry, I missed a bunch of posts, haven't caught up...

Leah

One of my twins was MUCH smaller & thinner than the other & boy, did he get tired of hearing strangers say "Oh! You're TWINS!!?? I thought you were maybe two years younger than your brother!" (It's hard enough for a girl to be small for her age but there's more of a stigma for boys...)

Then in 9th grade he suddenly started growing a mile a minute, & a couple of years later, he was almost as tall as his bro. Meanwhile, the bigger twin was losing his baby fat as he grew, so now their bodies are much more alike than they ever were before. And the blond's hair darkened, the brunet's lightened slightly, so at age 19 they finally pass for twins!

Sounds as though you're getting closer to getting some answers, Lister, that's wonderful! I can understand your worry about your family history, but I'll bet your relatives weren't as aware as you are of how to stay healthy. If you know what's going on & take care of yourself, you'll be in much better shape.

Leah

I know this probably been posted twenty-million times, but, when I search for a topic I get things that are not even related to it. I really do hate the search system on this site.

My diet is absolutely horrible at times. I mean, I usually eat veggies and fruit at lunch (packed), but, when I'm at home, especially during the weekends, I find myself eating some kind of junk. I just can't find anything new to eat It's getting so bland and the same.

Suggestions?

-Ash

Take a look at this website & you're bound to find something that sounds appealing!

Open Original Shared Link

Leah

Oh, the list is so long! Don't know where to start. Home-grown tomatoes, sushi, farmer's market peaches, garlic, olive oil, basil, goat cheese, Indian food, Chinese food, Vietnamese food, Thai food...

And I'm so glad I can still bake cookies & pies & cakes & biscuits... & something more or less resembling bread...

And oh my god how could I forget COFFEE & WINE!

Leah

Sorry, queenofhearts, I missed your question earlier. She used to have scary dreams and occasional night terrors, but not so much now. The good thing is, she's a problem-solver, even at 10. So if she knows that being overtired can make it worse, she tries to get to bed earlier. I think anxiety is connected somehow. Even though she's generally bright, outgoing, and confident, at bedtime she'll freak herself out about things. Like needing to know when we checked the smoke alarms last ("three days ago, the last time you asked") or trying to imagine eternity and getting scared by the bigness of that. Anxiety can also bring on the Alice In Wonderland Syndrome if she's experienced it recently (of course, just thinking she might get it makes her anxious, so it's a chicken & egg scenario).

Fortunately, she hasn't gotten it again since my first post, though she "feels" like it at night time. We'll see, I guess.

Carol

It's great that your daughter has such a practical approach to her health! That will serve her well.

Often I think very bright & imaginative children are especially vulnerable to anxiety-- it's all too easy for them to construct elaborate & fearful scenarios. Does your daughter do any yoga or relaxation exercises? ("Square" breathing was a big help for my sons.)

I'm glad she has been symptom-free. Hope she continues well.

Leah

I certainly understand your frustration, both with the doctors (your story sounds much like mine) & with the gluten-eating world in its blissful (& sometimes willful) ignorance... but I think as you begin to heal & reap the physical & mental rewards of the diet, you'll be able to see the big picture a little more, & it won't be so hard.

Hang in there!

Leah

p.s. When I'm feeling down I often turn to this thread for a reminder of all gluten-free has to offer:

Open Original Shared Link

Congratulations, & welcome back to gluten-free land!

Leah

Does anyone have a favorite bread from Bette Hagman's The gluten-free Gourmet Bakes Bread? Mum bought me this book and Zojirushi Supreme bread machine. I'm really looking for a sandwich bread - it seems like the Four Flour Bread may be best?

I'm a fan of the sesame variation of the 4-flour bread, but I stiil haven't tried all of her recipes. What sort of bread did you like in your wheaty days? Light & smooth, or more whole-grainy?

Leah

That is weird! Did either of yours have colic? I've often wondered if that was a celiac precursor... one of mine did & the other didn't...

Must sign off... both kids out of the house for the night... husband becoming grumpy for lack of attention!!! See you tomorrow.

Leah

Why isn't this bothering me more? I feel like I should be crazy about this.

I have had cravings here & there, but never real temptation in 2 1/2 months... I think I too am so grateful for a diagnosis that makes sense of all the medical craziness... I'm 50 & think I've had this since childhood, but only diagnosed this year when my liver started acting up.

The day after my diagnosis I wrote out a long list of Reasons I Am Lucky in my journal & I turn to it now & then... but mostly I don't need to. It's only when eating out or at others' homes that I ever feel really left out or sad, but I remind myself of all I stand to gain, & again feel lucky.

I can't say I ever FORGET that I'm Celiac, though... at least not when food is involved!

Leah

Oh yeah, like you wouldn't believe.....

Daniel is firstborn - shy, bashful, thoughtful, long attention span, will sit for an hour colouring or playing with Hot Wheels..... If Daniel gets hurt even in the slightest, he's balling for 10 minutes.

Connor is born 4 minutes later - Hell on Wheels - the song "Bad to the Bone" is his theme song...... can't take you eyes off him for a second. Mischief is his middle name. LOL! He is wired sooooo differently! He is drawn to anything electronic. We have an entertainment system that includes the TV, 1 VCR, 1 DVD player, 1 DVD recorder, complete stereo system, and the Rogers Digital Cable box. We have 6 converters for all. Connor knows which converter is for what machine, what buttons to press, how to singlehandedly hook up the X-Box system, etc. etc. Also, Connor will walk up to just about anybody and introduce himself, ask what their name is, and if they want to play or not...... not shy at all! If Connor gets hurt, no matter how bad it is, he gets up and says "It's OKAY! I'm OKAY! I'm not hurt!" He will NEVER admit when he is hurt!! Mr. Tough Guy!

Can't get much more opposite than that!

This is so cool-- so much like my guys! (They're 19 now... how did that happen?) Except in our house the quiet one was the electronics guy... still great with computers...

He's come out of his shell a bit over the years, & in fact they even look more alike now, but I used to say it was like having a science experiment in your own home... nature vs. nurture... not saying nurture isn't important, but those guys were hard-wired in the womb! I have pictures when they were tiny & you can see their distinct personalities even then. I'm sure Connor & Daniel too...

These are a bit pricey, but I love them... the tomatoes are out of this world, crispy/chewy, but I don't know if you can do tomatoes...

Open Original Shared Link

Amusing reading - I went to the link out of curiosity - maybe I am just warped (and I knw they mean breast milk that has been expressed)...BUT :

Good thing , hope it would not be a requirement to prove you really were lactating... and the breast milk inspections....hmmm ? ......

Ok. ok I am silly today

Look out or you will be deported to Rachelville!