queenofhearts

The heat should take care of the germs (make sure it's cooked well), but I'm not sure about the gluten...

I'm not sure how labeling differs in Australia, but I think you'd do well to begin with the safe & unsafe list on this site (see the site index) & Nini's Newbie Kit from her website:

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Welcome to the forum & to gluten-free life! You might also want to check out the International Room for any particular Aussie info.

Leah

Pure baking soda is fine, most baking powder is fine but check the label to be sure, pure vanilla extract is gluten-free but you want to make sure it is pure, & as for chocolate chips, seems I've seen somewhere that some might NOT be okay... can't remember for sure. Hershey's, Nestle's & Ghiardelli are supposed to be safe though.

Happy baking!

Please post your results so we'll all learn what works best! So far I've just been using my leftover pasta cold in salads so haven't had the disappointment of mush or hard stuff... but come winter I'll need HOT food!

Leah

The husband of a close friend has Chron's & though it flares up from time to time, he is able to control it most of the time. If that is what you have, don't despair, it is treatable.

Leah

I am soooooo bad arent I.

Bad is not wanting to, bad is giving in! Wanting to & refraining means you are soooooo GOOD!

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Cool site! Love the looks of that quinoa shrimp! I've never tried Peruvian cooking but it looks as though I should.

Leah

Just looking out for your privacy folks, you should probably PM me with e-mail addresses rather than including it in the reply, unless you want it to be public. Remember this board can be googled.

Leah

Annalise Roberts' book is titled Gluten-Free Baking Classics.

Your symptoms do sound like Celiac, though it's hard to say for sure without a trial. Here's a link to Nini's Newbie kit (you scroll down on the page) which will help alert you to some of the pitfalls, & give you some ideas for safe foods.

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Welcome to the gluten-free world! I hope you'll find it's the path to feeling 100% better.

Leah

p.s. There is a company called Enterolab that can test when on a gluten-free diet, you might want to look into that if you're achieving great relief on the diet.

Geez,

I didn't know of a difference until you asked and I saw that eKatherine added that sweet rice flour would not separate when in the refrigerator.

I was thinking only of Cajun dishes and gravy that would typically get eaten right away, but leftovers are always good, too.

I hope you'll let us know more about the differences.

Thanks,

- Henry

Thanks, everyone,

Hopefully, I'll be able to make some good reports, soon.

- Henry

I too am partial to sweet rice flour (also known as glutinous rice, NOT GLUTENous, mind you!) & you can get terrific deals on it in an Asian grocery. It was the separation/hardening issue I was thinking of too. If you're using it in a looser suspension like a soup you have more choices. In my experience though, cornstarch & tapioca work better when added later to a sauce, having been mixed with cold liquid to dissolve thoroughly, than in a roux. They do make a "clearer" sauce, especially tapioca, which could be off-putting if you want a creamy effect.

I like eleep's idea of bean flour in a highly-flavored dish; haven't tried it myself but I intend to! You wouldn't want it in a delicate cream sauce though.

Leah

You guys are a great help... as sick as this may sound, i actually HOPE i am glutan intolerant... for the last 8 years i have suffered so much, only to be put on Zoloft , xanax to sleep and a shlew of antacids and other supplements.... Like i said, this all started a month or two into doing drywall sanding...Can anyone tell me if insomnia, and panic attacks can be from glutan as well as stomahc aliments??? BTW, for some odd reason i have had major muscle tension in my forehead that NEVER goes away, Almost like my scalp muscles have "LOCKED" and never released... I can see why this may be related to stress.... Does anyone know any docs in the Pittbrugh area, or how can i go about finding one?

Insomnia & panic attacks are both linked to Celiac. I know what you mean about being happy for the diagnosis after so much uncertainty & feeling like a hypochondriac! Best of luck to you. Wish I knew anybody in Pittsburgh but I don't.

Leah

Wow, a lot is going on this week. I've been working so behind on the news. So sorry to hear about the water problem, Celia, & Evie, hope you feel better too. Karen, still crossing my fingers that you'll have a quick recovery with the meds. Robbin, glad you're on the mend.

Must go, but be well everybody,

Leah

There are variations on the vision disturbances. Sometimes people's heads will look really small, or your hand might look stretched out and thin or your arm very large or your feet very distant--your own personal house of mirrors.

Yes, I've read that Lewis Carroll definitely suffered from migraines, and the book was probably a reflection of his auras.

That's interesting. I'm going to file that for future reference. She's never been tested for low thyroid. She has plenty of energy, though, and aside from being 10th percentile (I know, another possible celiac connection), she's quite healthy so we wouldn't suspect it.

Carol

Whew, sounds so disturbing, the house of mirrors thing! I hope you're able to diagnose & help your daughter. It must be so frightening for her.

I'm curious, are her dreams very vivid & unusual? Maybe she can see this as a sort of waking dream...

I am new to this diet, but I have a question. I hope that it doesn't sound silly. These products create reactions in some people based on the gluten in them or the gluten that they have been contaminated with. So, what I'm wondering is if one person eats a product that causes them to have a gluten reaction, yet the next person doesn't have a reaction (and we'll just say that the only issue is with gluten and not anything else) wouldn't both of them still have the same kind of damage done to their intestines because of whatever caused the first person to get ill? I guess that I'm just trying to get it all straight in my mind because I know that some people are more sensitive to gluten than others are.

I sure hope that I didn't confuse anybody. Thanks!

That is a darn good question!

Will your dish be served right away, or do you need to hold it? And is the roux crucial for structure (cream sauce) or just to add a little body (soup, &c.)?

Leah

Really, you'd think she'd be oh so happy to lose that name!

Oh my goodness!

I just remembered the Ima Hogg thing too... is that a myth as well?

I remember HEB from back in the day (used to live in Austin)... actually I remember that the owner was named Harry Butt & my brother & I found that endlessly amusing... unless that was just an elementary school myth?

I haven't had this precise experience, but with migraine (or fever) I often get the FEELING that my body is larger or smaller. I don't know how to explain WHY it feels that way... Migraines do play strange tricks on my vision too, but not exactly like this. I've had the sensation that people whose faces I recognize look different, yet I can still recognize them... they just don't look like themselves. Very disconcerting.

Leah

p.s. I went to this thread because I'm a huge fan of the book AIW... I belong to the Lewis Carroll Society & everything! I think one of the reasons I was drawn to the book in childhood is because I sort of identified with Alice's dreamy confusion & all the weird things that happened to her. Wonder if LC was Celiac!?

Oh! I just had another thought. Is your daughter by any chance low thyroid? There's a connection with body temperature, & you can have a fever that measures normal...

I use the Authentic Foods superfine brown rice flour that she reccommends, but I'm lucky enough to have a local mainstream store carry it. Sure, it's like $9 for a 3lb bag, but it's so worth it, and I'm cheap

That's incredible that a mainstream store stocks it! Which one?

Karen, I'm so sorry about your scope, but I hope the H Pylori is found to be the cause of your ulcers since that is quite easy to remedy. I'm glad you made it home alive driving yourself-- after the anesthesia-- yipes!

Terry better have a REALLY nice present for you when he gets home!

Leah

The one I've been eating is Dannon All Natural Plain Yogurt-I believe Vincent is saying it might not be a good choice

Sounds to me like it's okay if it's plain but if flavored the stabilizers are iffy.

As for reactions, my only distinct one so far has been to MiDel Gingersnaps, which is a pity because they are good!

Leah

For the Analise Roberts fans out there, what brands of brown rice flour do you get? Where do you get it?

All I have seen around here is BRM.

Authentic Foods has the only brown rice flour I've tried & liked, but it costs a fortune. I ordered from their website; might be cheaper on Amazon. I have subbed white rice flour from the Asian market for brown though & it works but is not quite as flavorful. (Nor as healthy of course.) The brown rice flour at my local store is distinctly grainy & makes a much less palatable product if the recipe is simple. If there are lots of texture-ful things in there, it's not so noticeable.

Leah

If I get my hands on the really good stuff (which happens rarely since I'm on a budget) I use it in the simplest ways possible, because all by itself it's so wonderful. Homegrown tomatoes, balsamic & basil... that sort of thing. Or arugula.

Here's a wild one for you-- try drizzling a little on some really good ripe fruit like peaches or strawberries, with or without ice cream... this only works with the aged stuff that is rich & sweet...

If it's cheaper balsamic I'll use tons of it in cooking. I especially like it with chicken, in a marinade with lots of mustard, or to deglaze the pan when sauteing breasts. For a really luscious treat, sautee chicken with onions, remove from the pan, deglaze with balsamic, reduce it to a thickish "jam" texture, then throw in some heavy cream & reduce again. Yum, yum!

Leah

Hey everyone ~

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While browsing another site, I found out that Land O Lakes has a recipe section w/Gluten Free recipes on it. Thought I'd share it here.

Thanks! I was particularly impressed that one of the recipes was for meringues, which don't include butter! I guess the company sells eggs too maybe, though I've never noticed them.

Leah