Re: can this be exciting and fun instead of depressing and difficult?

[Guest guest]

If by optimistic you mean "overly hopeful" than no, you are not being optimistic. Nor are you in denial. I have been at this for a year and a half now, and there is almost nothing that can't be bought or made GF that is wonderful. Croissants are just about the only thing so far that can't be done. Yes, it will require you to do a lot more baking if you want baked goods to sub for gluten-baked goods, but that's as bad as it gets.

From: SillyYaks [mailto:SillyYaks ] On Behalf Of christineheinerSent: Monday, December 19, 2005 10:25 AMTo: SillyYaks Subject: can this be exciting and fun instead of depressing and difficult?

hi all, i have been looking at several gluten-free cookbooks----and there seems to be a recipe for just about anything you could want to make---doesn't necessarily seem like someone with CD will have to go without---it just needs to me homemade. the variety of flours is amazing----and they can be combined in so many different ways. i have decided that we are going to look at this as an adventure instead of a problem----am i being optimistic, or am i in denial?christine

[Guest guest]

Croissants are just about the only thing so far that

> can't be done. Yes, it will require you to do a lot more baking if

you

> want baked goods to sub for gluten-baked goods, but that's as bad as

it

> gets.

>

> hey......we don't eat croissants, so the biggest challenge for me

will be to do baking on a regular basis. my daughter with CD is a

teenager, so there is no reason she can't learn to do the baking also--

--especially since her newly discovered condition has prompted her to

change a school " project " from learning to sew, to " learning to eat

gluten free. "

christine

[Guest guest]

It is most definately an adventure that I have mostly had fun with. Optimism

is great, it makes those " bad " days pass right by but I think you can have

days where you are both optimistic and in denial Since I love to eat and

cook, the new recipes have been fun. I still don't know how all the flours

work yet but that is part of the adventure (and I've gotten some cheat sheets

from this group). My only advice is that even though you may find a recipe

for just about anything, it may not taste exactly like you think it

would/should. Keep the optimism. The more things we try, the better we get

and I've found a few recipes that everyone (including non-gf family) likes

better than anything else we've made.

Thanks to all for reminding me the positives of GF

On Mon, 19 Dec 2005 15:25:01 -0000, christineheiner wrote

> hi all, i have been looking at several gluten-free cookbooks----and

> there seems to be a recipe for just about anything you could want to

> make---doesn't necessarily seem like someone with CD will have to go

> without---it just needs to me homemade. the variety of flours is

> amazing----and they can be combined in so many different ways. i

> have decided that we are going to look at this as an adventure

> instead of a problem----am i being optimistic, or am i in denial? christine

>

>

[Guest guest]

Bully for you . I agree, think of this as a challenge. It was either that or give up and I'm 71 years old and it's to late to give up this soon. Shirley in San Diegochristineheiner wrote: hi all, i have been looking at several gluten-free cookbooks----and there seems to be a recipe for just about anything you could want to make---doesn't necessarily seem like someone with CD will have to go without---it just needs to me homemade. the variety of flours is amazing----and they can be combined in so many different ways. i have decided that we are going to look at this as an adventure instead of a problem----am i being optimistic, or am i in denial?christine

[Guest guest]

We are not only on a GF diet, but a low/no fat diet due to high cholesterol--even my kids are at risk. The way I look at it is we have medical conditions that can be managed by diet, and not drugs! That is truly a blessing! And this message board is the BEST resource for recipes and the like, so keep reading and posting. The hard part for me is that my 12 year old daughter also has CD, and sometimes she just yearns for "regular" food. We have been able to duplicate just about every dish she craves GF. And we buy all her Halloween candy that isn't GF so she winds up with a wad of cash every year! We use the "bad" candy to decorate sugar cube houses at Holiday time--no gingerbread in this house! There are ways around everything, it just takes a little extra effort, but the payoff is great! I love your optimism! Keep it up, it will get you through the challenging times. Dana, Gloriously

GFlucky3668@... wrote: It is most definately an adventure that I have mostly had fun with. Optimism is great, it makes those "bad" days pass right by but I think you can have days where you are both optimistic and in denial Since I love to eat and cook, the new recipes have been fun. I still don't know how all the flours work yet but that is part of the adventure (and I've gotten some cheat sheets from this group). My only advice is that even though you may find a recipe for just about anything, it may not taste exactly like you think it would/should. Keep the optimism. The more things we try, the better we get and I've found a few recipes that everyone (including non-gf family) likes better than anything else we've made. Thanks

to all for reminding me the positives of GF On Mon, 19 Dec 2005 15:25:01 -0000, christineheiner wrote > hi all, i have been looking at several gluten-free cookbooks----and > there seems to be a recipe for just about anything you could want to > make---doesn't necessarily seem like someone with CD will have to go > without---it just needs to me homemade. the variety of flours is > amazing----and they can be combined in so many different ways. i > have decided that we are going to look at this as an adventure > instead of a problem----am i being optimistic, or am i in denial? christine > >

[Guest guest]

We are not only on a GF diet, but a low/no fat diet due to high cholesterol--even my kids are at risk. The way I look at it is we have medical conditions that can be managed by diet, and not drugs! That is truly a blessing! And this message board is the BEST resource for recipes and the like, so keep reading and posting. The hard part for me is that my 12 year old daughter also has CD, and sometimes she just yearns for "regular" food. We have been able to duplicate just about every dish she craves GF. And we buy all her Halloween candy that isn't GF so she winds up with a wad of cash every year! We use the "bad" candy to decorate sugar cube houses at Holiday time--no gingerbread in this house! There are ways around everything, it just takes a little extra effort, but the payoff is great! I love your optimism! Keep it up, it will get you through the challenging times. Dana, Gloriously

GFlucky3668@... wrote: It is most definately an adventure that I have mostly had fun with. Optimism is great, it makes those "bad" days pass right by but I think you can have days where you are both optimistic and in denial Since I love to eat and cook, the new recipes have been fun. I still don't know how all the flours work yet but that is part of the adventure (and I've gotten some cheat sheets from this group). My only advice is that even though you may find a recipe for just about anything, it may not taste exactly like you think it would/should. Keep the optimism. The more things we try, the better we get and I've found a few recipes that everyone (including non-gf family) likes better than anything else we've made. Thanks

to all for reminding me the positives of GF On Mon, 19 Dec 2005 15:25:01 -0000, christineheiner wrote > hi all, i have been looking at several gluten-free cookbooks----and > there seems to be a recipe for just about anything you could want to > make---doesn't necessarily seem like someone with CD will have to go > without---it just needs to me homemade. the variety of flours is > amazing----and they can be combined in so many different ways. i > have decided that we are going to look at this as an adventure > instead of a problem----am i being optimistic, or am i in denial? christine > >

[Guest guest]

We are not only on a GF diet, but a low/no fat diet due to high cholesterol--even my kids are at risk. The way I look at it is we have medical conditions that can be managed by diet, and not drugs! That is truly a blessing! And this message board is the BEST resource for recipes and the like, so keep reading and posting. The hard part for me is that my 12 year old daughter also has CD, and sometimes she just yearns for "regular" food. We have been able to duplicate just about every dish she craves GF. And we buy all her Halloween candy that isn't GF so she winds up with a wad of cash every year! We use the "bad" candy to decorate sugar cube houses at Holiday time--no gingerbread in this house! There are ways around everything, it just takes a little extra effort, but the payoff is great! I love your optimism! Keep it up, it will get you through the challenging times. Dana, Gloriously

GFlucky3668@... wrote: It is most definately an adventure that I have mostly had fun with. Optimism is great, it makes those "bad" days pass right by but I think you can have days where you are both optimistic and in denial Since I love to eat and cook, the new recipes have been fun. I still don't know how all the flours work yet but that is part of the adventure (and I've gotten some cheat sheets from this group). My only advice is that even though you may find a recipe for just about anything, it may not taste exactly like you think it would/should. Keep the optimism. The more things we try, the better we get and I've found a few recipes that everyone (including non-gf family) likes better than anything else we've made. Thanks

to all for reminding me the positives of GF On Mon, 19 Dec 2005 15:25:01 -0000, christineheiner wrote > hi all, i have been looking at several gluten-free cookbooks----and > there seems to be a recipe for just about anything you could want to > make---doesn't necessarily seem like someone with CD will have to go > without---it just needs to me homemade. the variety of flours is > amazing----and they can be combined in so many different ways. i > have decided that we are going to look at this as an adventure > instead of a problem----am i being optimistic, or am i in denial? christine > >

[Guest guest]

> hi all, i have been looking at several gluten-free cookbooks----and

> there seems to be a recipe for just about anything you could want to

> make---doesn't necessarily seem like someone with CD will have to go

> without---it just needs to me homemade. the variety of flours is

> amazing----and they can be combined in so many different ways. i have

> decided that we are going to look at this as an adventure instead of a

> problem----am i being optimistic, or am i in denial?

> christine

Everyone approaches this differently. ly, I looked forward to

the forced variety in my diet. It gave me an excuse to splurge on

some wonderful Indian cookbooks and stock up on even more spices. We

now search out little hole-in-the-wall Indian and Ethiopian

restaurants on the off chance I can eat there. (If I didn't have a

severe soy allergy, I'd add Thai to that list.)

The only thing I really, truly miss is artisanal bread. I have *not*

found a good substitute for sourdough, though I've found a good

substitute for sourdough crudites (EnerG's tapioca bread, toasted

twice--it's yeasty and is good with spinach dip). I also miss rye

bread, specifically black russian rye. I'm going to try using black

coffee and caraway in a denser GF recipe one of these days. And I

need to find EnjoyLifeFood's mock rye to see if I like it.

I certainly don't suffer for lack of those things. It's a wistful

yearning at times--a bread bowl, a veggie reuben sandwich.

I'd already been thrown a curve ball several years ago when I

developed an anaphylactic reaction to soy and had to cut it out of my

diet. That was much harder than giving up gluten, in my experience.

I survived, though, and rather enjoyed not being covered in hives and

having trouble breathing.

I do think that folks who are having trouble adjusting should seek

out ways to come to terms with the lifestyle change. Some folks may

prefer counseling, others may find that yoga or tai chi help them

find balance (and stress relief). Whatever works.

I do live with other chronic illnesses. I'm in too much pain to work

(heck, too much pain to take care of myself many days) and I can't

walk very far without needing a long rest, but I look at life as a

gift. I prefer to focus on the things which make life wonderful--my

loving husband, my adorable poodle, all the trees in the yard waiting

for my hugs, the beauty of the nearby mountains, and the goofiness of

my friends.

ygg

[Guest guest]

> hi all, i have been looking at several gluten-free cookbooks----and

> there seems to be a recipe for just about anything you could want to

> make---doesn't necessarily seem like someone with CD will have to go

> without---it just needs to me homemade. the variety of flours is

> amazing----and they can be combined in so many different ways. i have

> decided that we are going to look at this as an adventure instead of a

> problem----am i being optimistic, or am i in denial?

> christine

Everyone approaches this differently. ly, I looked forward to

the forced variety in my diet. It gave me an excuse to splurge on

some wonderful Indian cookbooks and stock up on even more spices. We

now search out little hole-in-the-wall Indian and Ethiopian

restaurants on the off chance I can eat there. (If I didn't have a

severe soy allergy, I'd add Thai to that list.)

The only thing I really, truly miss is artisanal bread. I have *not*

found a good substitute for sourdough, though I've found a good

substitute for sourdough crudites (EnerG's tapioca bread, toasted

twice--it's yeasty and is good with spinach dip). I also miss rye

bread, specifically black russian rye. I'm going to try using black

coffee and caraway in a denser GF recipe one of these days. And I

need to find EnjoyLifeFood's mock rye to see if I like it.

I certainly don't suffer for lack of those things. It's a wistful

yearning at times--a bread bowl, a veggie reuben sandwich.

I'd already been thrown a curve ball several years ago when I

developed an anaphylactic reaction to soy and had to cut it out of my

diet. That was much harder than giving up gluten, in my experience.

I survived, though, and rather enjoyed not being covered in hives and

having trouble breathing.

I do think that folks who are having trouble adjusting should seek

out ways to come to terms with the lifestyle change. Some folks may

prefer counseling, others may find that yoga or tai chi help them

find balance (and stress relief). Whatever works.

I do live with other chronic illnesses. I'm in too much pain to work

(heck, too much pain to take care of myself many days) and I can't

walk very far without needing a long rest, but I look at life as a

gift. I prefer to focus on the things which make life wonderful--my

loving husband, my adorable poodle, all the trees in the yard waiting

for my hugs, the beauty of the nearby mountains, and the goofiness of

my friends.

ygg

[Guest guest]

> hi all, i have been looking at several gluten-free cookbooks----and

> there seems to be a recipe for just about anything you could want to

> make---doesn't necessarily seem like someone with CD will have to go

> without---it just needs to me homemade. the variety of flours is

> amazing----and they can be combined in so many different ways. i have

> decided that we are going to look at this as an adventure instead of a

> problem----am i being optimistic, or am i in denial?

> christine

Everyone approaches this differently. ly, I looked forward to

the forced variety in my diet. It gave me an excuse to splurge on

some wonderful Indian cookbooks and stock up on even more spices. We

now search out little hole-in-the-wall Indian and Ethiopian

restaurants on the off chance I can eat there. (If I didn't have a

severe soy allergy, I'd add Thai to that list.)

The only thing I really, truly miss is artisanal bread. I have *not*

found a good substitute for sourdough, though I've found a good

substitute for sourdough crudites (EnerG's tapioca bread, toasted

twice--it's yeasty and is good with spinach dip). I also miss rye

bread, specifically black russian rye. I'm going to try using black

coffee and caraway in a denser GF recipe one of these days. And I

need to find EnjoyLifeFood's mock rye to see if I like it.

I certainly don't suffer for lack of those things. It's a wistful

yearning at times--a bread bowl, a veggie reuben sandwich.

I'd already been thrown a curve ball several years ago when I

developed an anaphylactic reaction to soy and had to cut it out of my

diet. That was much harder than giving up gluten, in my experience.

I survived, though, and rather enjoyed not being covered in hives and

having trouble breathing.

I do think that folks who are having trouble adjusting should seek

out ways to come to terms with the lifestyle change. Some folks may

prefer counseling, others may find that yoga or tai chi help them

find balance (and stress relief). Whatever works.

I do live with other chronic illnesses. I'm in too much pain to work

(heck, too much pain to take care of myself many days) and I can't

walk very far without needing a long rest, but I look at life as a

gift. I prefer to focus on the things which make life wonderful--my

loving husband, my adorable poodle, all the trees in the yard waiting

for my hugs, the beauty of the nearby mountains, and the goofiness of

my friends.

ygg

[Guest guest]

I would say absolutely, this can be exciting and fun. The worst thing I

would say about celiac in my life is that it is occasionally

inconvenient in social situations where other people are trying to feed

you or you have no choice of restaurant.....

I had an epiphany about 9 years ago or so. My friend who is a gourmet

chef by hobby, gave me Bette Hagman's " More from the Gluten Free

Gourmet " , and also visited my house and cooked for me a few days. She

made me this spinach pie, and drew a beautiful sun design in the crust,

and kept saying, gosh, this rice flour is so nice to work with! And I

looked at this beautiful thing she'd made, and I thought to myself-

wait, here is this lovely thing, that looks like every other gluten

containing lovely thing- why am I eating such boring food? And from

that moment, I got really into the idea of being a Gluten-free GOURMET.

I was also a vegetarian at that time, so I researched a lot of

vegetarian and vegan cookbooks, and found that both international and

vegetable based, tofu based recipes really expanded things enormously.

I loved the new variety, I loved being proud of the food I made and

sharing it with my non-gluten free friends and having them enjoy it...

and it became a passion of mine.

So I would say, hell yeah, it can be fun! It might not seem like it at

first, but there are so many options out there- and cookbooks, that the

sky really is the limit! You can reproduce almost anything in a gluten

free diet, with a few exceptions (croissants, filo dough). When we

started out with this diet in the early 80's, we did a lot of the

boring healthy stuff- making our own plain yogurt, eating nothing but

brown rice, veggies and meat or fish- but there's no reason to live

like that if you don't want to. Have fun with it! Experiment with

international foods. If you're lactose intolerant, get some good vegan

cookbooks with suggested un-cheese recipes. They taste a million times

better than that nappy dairy free cheese in the store (with a few

exceptions). I recommend " Vegan Vittles " , and " The Un-cheese Cookbook

(or book, i forget which) "

The advantage of this diet, besides improving your health because it is

what your body needs, is that you can really learn a lot about what you

are eating, and how to make things that most people have no idea either

how to make or what is in them.

It is natural to experience a grieving process, and it is hard to make

such a big change to your diet and think about the gluten in

everything. For myself, as a long term celiac, I don't think of celiac

as a blight, or plague, or anything negative at all. It's just a part

of who I am, and has shaped who I am today. I think I am a hella better

cook than I ever would have been without celiac, I'll tell you that!

lol.

Anyway, best wishes, and happy culinary adventures. They are still out

there to be found! Buy a gluten free cookbook and start baking... You

might not like all the recipes, but I bet you'll find some things you

love... maybe even more than pre-diagnosis food.

>

> hi all, i have been looking at several gluten-free cookbooks----and

> there seems to be a recipe for just about anything you could want to

> make---doesn't necessarily seem like someone with CD will have to go

> without---it just needs to me homemade. the variety of flours is

> amazing----and they can be combined in so many different ways. i

have

> decided that we are going to look at this as an adventure instead of

a

> problem----am i being optimistic, or am i in denial?

> christine

>

[Guest guest]

ygg

Have you tried Bette Hagman's sourdough recipes? I found it kinda fun

to make my own sourdough starter and fuss over it in its little jar,

but I'm weird like that. Also since I don't remember the taste of

gluten sourdough I don't know how it compares. But, I enjoyed it.

I've also really enjoyed her mock rye caraway breads, especially for

sandwiches. But, I'd like to try Enjoy Life's mock rye bread too.

Also, most of the Thai recipes I have tried don't use soy- you might

be able to make Thai at home and enjoy it, if you don't feel safe at

the restaurants. (totally understandable, those kinds of reactions

are scary!)

My two cats send a purr in the general direction of your poodle!

(Though in person it would probably be more like a hiss,

unfortunately)

-

>

> Everyone approaches this differently. ly, I looked forward

to

> the forced variety in my diet. It gave me an excuse to splurge on

> some wonderful Indian cookbooks and stock up on even more spices.

We

> now search out little hole-in-the-wall Indian and Ethiopian

> restaurants on the off chance I can eat there. (If I didn't have

a

> severe soy allergy, I'd add Thai to that list.)

>

> The only thing I really, truly miss is artisanal bread. I have

*not*

> found a good substitute for sourdough, though I've found a good

> substitute for sourdough crudites (EnerG's tapioca bread, toasted

> twice--it's yeasty and is good with spinach dip). I also miss rye

> bread, specifically black russian rye. I'm going to try using

black

> coffee and caraway in a denser GF recipe one of these days. And I

> need to find EnjoyLifeFood's mock rye to see if I like it.

>

> I certainly don't suffer for lack of those things. It's a wistful

> yearning at times--a bread bowl, a veggie reuben sandwich.

>

> I'd already been thrown a curve ball several years ago when I

> developed an anaphylactic reaction to soy and had to cut it out of

my

> diet. That was much harder than giving up gluten, in my

experience.

> I survived, though, and rather enjoyed not being covered in hives

and

> having trouble breathing.

>

> I do think that folks who are having trouble adjusting should seek

> out ways to come to terms with the lifestyle change. Some folks

may

> prefer counseling, others may find that yoga or tai chi help them

> find balance (and stress relief). Whatever works.

>

> I do live with other chronic illnesses. I'm in too much pain to

work

> (heck, too much pain to take care of myself many days) and I can't

> walk very far without needing a long rest, but I look at life as a

> gift. I prefer to focus on the things which make life wonderful--

my

> loving husband, my adorable poodle, all the trees in the yard

waiting

> for my hugs, the beauty of the nearby mountains, and the goofiness

of

> my friends.

>

> ygg

>

[Guest guest]

ygg

Have you tried Bette Hagman's sourdough recipes? I found it kinda fun

to make my own sourdough starter and fuss over it in its little jar,

but I'm weird like that. Also since I don't remember the taste of

gluten sourdough I don't know how it compares. But, I enjoyed it.

I've also really enjoyed her mock rye caraway breads, especially for

sandwiches. But, I'd like to try Enjoy Life's mock rye bread too.

Also, most of the Thai recipes I have tried don't use soy- you might

be able to make Thai at home and enjoy it, if you don't feel safe at

the restaurants. (totally understandable, those kinds of reactions

are scary!)

My two cats send a purr in the general direction of your poodle!

(Though in person it would probably be more like a hiss,

unfortunately)

-

>

> Everyone approaches this differently. ly, I looked forward

to

> the forced variety in my diet. It gave me an excuse to splurge on

> some wonderful Indian cookbooks and stock up on even more spices.

We

> now search out little hole-in-the-wall Indian and Ethiopian

> restaurants on the off chance I can eat there. (If I didn't have

a

> severe soy allergy, I'd add Thai to that list.)

>

> The only thing I really, truly miss is artisanal bread. I have

*not*

> found a good substitute for sourdough, though I've found a good

> substitute for sourdough crudites (EnerG's tapioca bread, toasted

> twice--it's yeasty and is good with spinach dip). I also miss rye

> bread, specifically black russian rye. I'm going to try using

black

> coffee and caraway in a denser GF recipe one of these days. And I

> need to find EnjoyLifeFood's mock rye to see if I like it.

>

> I certainly don't suffer for lack of those things. It's a wistful

> yearning at times--a bread bowl, a veggie reuben sandwich.

>

> I'd already been thrown a curve ball several years ago when I

> developed an anaphylactic reaction to soy and had to cut it out of

my

> diet. That was much harder than giving up gluten, in my

experience.

> I survived, though, and rather enjoyed not being covered in hives

and

> having trouble breathing.

>

> I do think that folks who are having trouble adjusting should seek

> out ways to come to terms with the lifestyle change. Some folks

may

> prefer counseling, others may find that yoga or tai chi help them

> find balance (and stress relief). Whatever works.

>

> I do live with other chronic illnesses. I'm in too much pain to

work

> (heck, too much pain to take care of myself many days) and I can't

> walk very far without needing a long rest, but I look at life as a

> gift. I prefer to focus on the things which make life wonderful--

my

> loving husband, my adorable poodle, all the trees in the yard

waiting

> for my hugs, the beauty of the nearby mountains, and the goofiness

of

> my friends.

>

> ygg

>

[Guest guest]

If you are, then we are as well.

I have a lot of people who feel sorry for our family - in particular

the kids - what, they can't have Pizza Hut? In our case, my kids can't

even have ice cream, so I get even more sadness.

But we are all doing fine, and we are happy with what we can eat versus

what we cannot.

At the same time, I feel sad for those who struggle with this. Food

can be as addictive as any drug.

>

> hi all, i have been looking at several gluten-free cookbooks----and

> there seems to be a recipe for just about anything you could want to

> make---doesn't necessarily seem like someone with CD will have to go

> without---it just needs to me homemade. the variety of flours is

> amazing----and they can be combined in so many different ways. i

have

> decided that we are going to look at this as an adventure instead of

a

> problem----am i being optimistic, or am i in denial?

> christine

>

[Guest guest]

If you are, then we are as well.

I have a lot of people who feel sorry for our family - in particular

the kids - what, they can't have Pizza Hut? In our case, my kids can't

even have ice cream, so I get even more sadness.

But we are all doing fine, and we are happy with what we can eat versus

what we cannot.

At the same time, I feel sad for those who struggle with this. Food

can be as addictive as any drug.

>

> hi all, i have been looking at several gluten-free cookbooks----and

> there seems to be a recipe for just about anything you could want to

> make---doesn't necessarily seem like someone with CD will have to go

> without---it just needs to me homemade. the variety of flours is

> amazing----and they can be combined in so many different ways. i

have

> decided that we are going to look at this as an adventure instead of

a

> problem----am i being optimistic, or am i in denial?

> christine

>

[Guest guest]

If you are, then we are as well.

I have a lot of people who feel sorry for our family - in particular

the kids - what, they can't have Pizza Hut? In our case, my kids can't

even have ice cream, so I get even more sadness.

But we are all doing fine, and we are happy with what we can eat versus

what we cannot.

At the same time, I feel sad for those who struggle with this. Food

can be as addictive as any drug.

>

> hi all, i have been looking at several gluten-free cookbooks----and

> there seems to be a recipe for just about anything you could want to

> make---doesn't necessarily seem like someone with CD will have to go

> without---it just needs to me homemade. the variety of flours is

> amazing----and they can be combined in so many different ways. i

have

> decided that we are going to look at this as an adventure instead of

a

> problem----am i being optimistic, or am i in denial?

> christine

>

[Guest guest]

> ygg

>

> Have you tried Bette Hagman's sourdough recipes? I found it kinda fun

> to make my own sourdough starter and fuss over it in its little jar,

> but I'm weird like that. Also since I don't remember the taste of

> gluten sourdough I don't know how it compares. But, I enjoyed it.

I haven't. I still remember it too well, so I'm giving it another

year or two. I've found that giving my palate time to forget helps

quite a bit. *grin* I will say that WF GF Bakery's cream biscuits

are great for my strawberry shortcake and that the almond scones are

heavenly with double cream. I ate shortcake a lot, but crumbly

breads are easy to replicate without horrid results. And I never ate

scones often, so these are just fine.

I will definitely try her recipe when I've forgotten the real stuff.

It's just gonna take more than 18 months.

> Also, most of the Thai recipes I have tried don't use soy- you might

> be able to make Thai at home and enjoy it, if you don't feel safe at

> the restaurants. (totally understandable, those kinds of reactions

> are scary!)

>

Most of the restaurants use oyster, fish, or mushroom sauce and those

often contain soy. I do make some Thai at home. I'm also

allergic to peanuts and don't eat seafood, pork, or beef. There just

isn't much left, especially if one dislikes lemongrass and kaffir

lime.

> My two cats send a purr in the general direction of your poodle!

> (Though in person it would probably be more like a hiss,

> unfortunately)

That's a shame--he loves cats and doesn't understand why they don't

want to be his friends. (The rescue he was in had cats who tolerated

dogs.) He's a big baby.

ygg

[Guest guest]

> ygg

>

> Have you tried Bette Hagman's sourdough recipes? I found it kinda fun

> to make my own sourdough starter and fuss over it in its little jar,

> but I'm weird like that. Also since I don't remember the taste of

> gluten sourdough I don't know how it compares. But, I enjoyed it.

I haven't. I still remember it too well, so I'm giving it another

year or two. I've found that giving my palate time to forget helps

quite a bit. *grin* I will say that WF GF Bakery's cream biscuits

are great for my strawberry shortcake and that the almond scones are

heavenly with double cream. I ate shortcake a lot, but crumbly

breads are easy to replicate without horrid results. And I never ate

scones often, so these are just fine.

I will definitely try her recipe when I've forgotten the real stuff.

It's just gonna take more than 18 months.

> Also, most of the Thai recipes I have tried don't use soy- you might

> be able to make Thai at home and enjoy it, if you don't feel safe at

> the restaurants. (totally understandable, those kinds of reactions

> are scary!)

>

Most of the restaurants use oyster, fish, or mushroom sauce and those

often contain soy. I do make some Thai at home. I'm also

allergic to peanuts and don't eat seafood, pork, or beef. There just

isn't much left, especially if one dislikes lemongrass and kaffir

lime.

> My two cats send a purr in the general direction of your poodle!

> (Though in person it would probably be more like a hiss,

> unfortunately)

That's a shame--he loves cats and doesn't understand why they don't

want to be his friends. (The rescue he was in had cats who tolerated

dogs.) He's a big baby.

ygg

[Guest guest]

> ygg

>

> Have you tried Bette Hagman's sourdough recipes? I found it kinda fun

> to make my own sourdough starter and fuss over it in its little jar,

> but I'm weird like that. Also since I don't remember the taste of

> gluten sourdough I don't know how it compares. But, I enjoyed it.

I haven't. I still remember it too well, so I'm giving it another

year or two. I've found that giving my palate time to forget helps

quite a bit. *grin* I will say that WF GF Bakery's cream biscuits

are great for my strawberry shortcake and that the almond scones are

heavenly with double cream. I ate shortcake a lot, but crumbly

breads are easy to replicate without horrid results. And I never ate

scones often, so these are just fine.

I will definitely try her recipe when I've forgotten the real stuff.

It's just gonna take more than 18 months.

> Also, most of the Thai recipes I have tried don't use soy- you might

> be able to make Thai at home and enjoy it, if you don't feel safe at

> the restaurants. (totally understandable, those kinds of reactions

> are scary!)

>

Most of the restaurants use oyster, fish, or mushroom sauce and those

often contain soy. I do make some Thai at home. I'm also

allergic to peanuts and don't eat seafood, pork, or beef. There just

isn't much left, especially if one dislikes lemongrass and kaffir

lime.

> My two cats send a purr in the general direction of your poodle!

> (Though in person it would probably be more like a hiss,

> unfortunately)

That's a shame--he loves cats and doesn't understand why they don't

want to be his friends. (The rescue he was in had cats who tolerated

dogs.) He's a big baby.

ygg

[Guest guest]

I totally agree with you. I feel that it's a blessing to finally

know what's wrong and that I don't have to be on medication for the

rest of my life. Although I am not having the luck that many of you

seem to be having with losing the weight, I am still trying to be

optimistic. I gained a TON of weight and it's not coming off

easily. And don't get me wrong, I definitely have my days where I

just crave things, but when I think about the consequences, the

cravings usually diminish. Good luck and try to stay positive.

Rhiannon

It is most definately an adventure

that I have mostly had fun with. Optimism

> is great, it makes those " bad " days pass right by but I think

you can have

> days where you are both optimistic and in denial Since I

love to eat and

> cook, the new recipes have been fun. I still don't know how all

the flours

> work yet but that is part of the adventure (and I've gotten some

cheat sheets

> from this group). My only advice is that even though you may

find a recipe

> for just about anything, it may not taste exactly like you think

it

> would/should. Keep the optimism. The more things we try, the

better we get

> and I've found a few recipes that everyone (including non-gf

family) likes

> better than anything else we've made.

>

> Thanks to all for reminding me the positives of GF

>

>

>

>

> On Mon, 19 Dec 2005 15:25:01 -0000, christineheiner wrote

> > hi all, i have been looking at several gluten-free cookbooks---

-and

> > there seems to be a recipe for just about anything you could

want to

> > make---doesn't necessarily seem like someone with CD will have

to go

> > without---it just needs to me homemade. the variety of flours

is

> > amazing----and they can be combined in so many different

ways. i

> > have decided that we are going to look at this as an adventure

> > instead of a problem----am i being optimistic, or am i in

denial? christine

> >

> >

[Guest guest]

I totally agree with you. I feel that it's a blessing to finally

know what's wrong and that I don't have to be on medication for the

rest of my life. Although I am not having the luck that many of you

seem to be having with losing the weight, I am still trying to be

optimistic. I gained a TON of weight and it's not coming off

easily. And don't get me wrong, I definitely have my days where I

just crave things, but when I think about the consequences, the

cravings usually diminish. Good luck and try to stay positive.

Rhiannon

It is most definately an adventure

that I have mostly had fun with. Optimism

> is great, it makes those " bad " days pass right by but I think

you can have

> days where you are both optimistic and in denial Since I

love to eat and

> cook, the new recipes have been fun. I still don't know how all

the flours

> work yet but that is part of the adventure (and I've gotten some

cheat sheets

> from this group). My only advice is that even though you may

find a recipe

> for just about anything, it may not taste exactly like you think

it

> would/should. Keep the optimism. The more things we try, the

better we get

> and I've found a few recipes that everyone (including non-gf

family) likes

> better than anything else we've made.

>

> Thanks to all for reminding me the positives of GF

>

>

>

>

> On Mon, 19 Dec 2005 15:25:01 -0000, christineheiner wrote

> > hi all, i have been looking at several gluten-free cookbooks---

-and

> > there seems to be a recipe for just about anything you could

want to

> > make---doesn't necessarily seem like someone with CD will have

to go

> > without---it just needs to me homemade. the variety of flours

is

> > amazing----and they can be combined in so many different

ways. i

> > have decided that we are going to look at this as an adventure

> > instead of a problem----am i being optimistic, or am i in

denial? christine

> >

> >

[Guest guest]

I totally agree with you. I feel that it's a blessing to finally

know what's wrong and that I don't have to be on medication for the

rest of my life. Although I am not having the luck that many of you

seem to be having with losing the weight, I am still trying to be

optimistic. I gained a TON of weight and it's not coming off

easily. And don't get me wrong, I definitely have my days where I

just crave things, but when I think about the consequences, the

cravings usually diminish. Good luck and try to stay positive.

Rhiannon

It is most definately an adventure

that I have mostly had fun with. Optimism

> is great, it makes those " bad " days pass right by but I think

you can have

> days where you are both optimistic and in denial Since I

love to eat and

> cook, the new recipes have been fun. I still don't know how all

the flours

> work yet but that is part of the adventure (and I've gotten some

cheat sheets

> from this group). My only advice is that even though you may

find a recipe

> for just about anything, it may not taste exactly like you think

it

> would/should. Keep the optimism. The more things we try, the

better we get

> and I've found a few recipes that everyone (including non-gf

family) likes

> better than anything else we've made.

>

> Thanks to all for reminding me the positives of GF

>

>

>

>

> On Mon, 19 Dec 2005 15:25:01 -0000, christineheiner wrote

> > hi all, i have been looking at several gluten-free cookbooks---

-and

> > there seems to be a recipe for just about anything you could

want to

> > make---doesn't necessarily seem like someone with CD will have

to go

> > without---it just needs to me homemade. the variety of flours

is

> > amazing----and they can be combined in so many different

ways. i

> > have decided that we are going to look at this as an adventure

> > instead of a problem----am i being optimistic, or am i in

denial? christine

> >

> >

[Guest guest]

Have you looked into candidiasis and/or pH imbalance? I just started looking into it - weight gain without a change in diet is a symptom of candidiasis. I had that about 4-1/2 years ago and went to a nutritionist. She told me I had a pH imbalance, but didn't look into candidiasis. Funny thing is, the book I read was published in Berkeley and they thanked my former nutritionist at the beginning of the book!

--Trudy San , CA "People who believe in absurdities will eventually commit atrocities." ~Voltaire

-------------- Original message -------------- I totally agree with you. I feel that it's a blessing to finally know what's wrong and that I don't have to be on medication for the rest of my life. Although I am not having the luck that many of you seem to be having with losing the weight, I am still trying to be optimistic. I gained a TON of weight and it's not coming off easily. And don't get me wrong, I definitely have my days where I just crave things, but when I think about the consequences, the cravings usually diminish. Good luck and try to stay positive. Rhiannon It is most definately an adventure that I have mostly had fun with. Optimism > is great, it makes those "bad" days pass right by but I think you can have > days where you are both optimistic and in denial Since I love to eat and > cook, the new recipes have been fun. I still don't know how all the flours > work yet but that is part of the adventure (and I've gotten some cheat sheets > from this group). My only advice is that even though you may find a recipe > for just about anything, it may not taste exactly like you think it > would/should. Keep the optimism. The more things we try, the better we get > and I've found a few recipes that everyone (including non-gf family) likes > better than anything else we've made.> > Thanks to all for reminding me the positives of GF > > > > > On Mon, 19 Dec 2005 15:25:01 -0000, christineheiner wrote> > hi all, i have been looking at several gluten-free cookbooks----and > > there seems to be a recipe for just about anything you could want to > > make---doesn't necessarily seem like someone with CD will have to go > > without---it just needs to me homemade. the variety of flours is > > amazing----and they can be combined in so many different ways. i > > have decided that we are going to look at this as an adventure > > instead of a problem----am i being optimistic, or am i in denial? christine> > > >

[Guest guest]

Have you looked into candidiasis and/or pH imbalance? I just started looking into it - weight gain without a change in diet is a symptom of candidiasis. I had that about 4-1/2 years ago and went to a nutritionist. She told me I had a pH imbalance, but didn't look into candidiasis. Funny thing is, the book I read was published in Berkeley and they thanked my former nutritionist at the beginning of the book!

--Trudy San , CA "People who believe in absurdities will eventually commit atrocities." ~Voltaire

-------------- Original message -------------- I totally agree with you. I feel that it's a blessing to finally know what's wrong and that I don't have to be on medication for the rest of my life. Although I am not having the luck that many of you seem to be having with losing the weight, I am still trying to be optimistic. I gained a TON of weight and it's not coming off easily. And don't get me wrong, I definitely have my days where I just crave things, but when I think about the consequences, the cravings usually diminish. Good luck and try to stay positive. Rhiannon It is most definately an adventure that I have mostly had fun with. Optimism > is great, it makes those "bad" days pass right by but I think you can have > days where you are both optimistic and in denial Since I love to eat and > cook, the new recipes have been fun. I still don't know how all the flours > work yet but that is part of the adventure (and I've gotten some cheat sheets > from this group). My only advice is that even though you may find a recipe > for just about anything, it may not taste exactly like you think it > would/should. Keep the optimism. The more things we try, the better we get > and I've found a few recipes that everyone (including non-gf family) likes > better than anything else we've made.> > Thanks to all for reminding me the positives of GF > > > > > On Mon, 19 Dec 2005 15:25:01 -0000, christineheiner wrote> > hi all, i have been looking at several gluten-free cookbooks----and > > there seems to be a recipe for just about anything you could want to > > make---doesn't necessarily seem like someone with CD will have to go > > without---it just needs to me homemade. the variety of flours is > > amazing----and they can be combined in so many different ways. i > > have decided that we are going to look at this as an adventure > > instead of a problem----am i being optimistic, or am i in denial? christine> > > >

[Guest guest]

Have you looked into candidiasis and/or pH imbalance? I just started looking into it - weight gain without a change in diet is a symptom of candidiasis. I had that about 4-1/2 years ago and went to a nutritionist. She told me I had a pH imbalance, but didn't look into candidiasis. Funny thing is, the book I read was published in Berkeley and they thanked my former nutritionist at the beginning of the book!

--Trudy San , CA "People who believe in absurdities will eventually commit atrocities." ~Voltaire

-------------- Original message -------------- I totally agree with you. I feel that it's a blessing to finally know what's wrong and that I don't have to be on medication for the rest of my life. Although I am not having the luck that many of you seem to be having with losing the weight, I am still trying to be optimistic. I gained a TON of weight and it's not coming off easily. And don't get me wrong, I definitely have my days where I just crave things, but when I think about the consequences, the cravings usually diminish. Good luck and try to stay positive. Rhiannon It is most definately an adventure that I have mostly had fun with. Optimism > is great, it makes those "bad" days pass right by but I think you can have > days where you are both optimistic and in denial Since I love to eat and > cook, the new recipes have been fun. I still don't know how all the flours > work yet but that is part of the adventure (and I've gotten some cheat sheets > from this group). My only advice is that even though you may find a recipe > for just about anything, it may not taste exactly like you think it > would/should. Keep the optimism. The more things we try, the better we get > and I've found a few recipes that everyone (including non-gf family) likes > better than anything else we've made.> > Thanks to all for reminding me the positives of GF > > > > > On Mon, 19 Dec 2005 15:25:01 -0000, christineheiner wrote> > hi all, i have been looking at several gluten-free cookbooks----and > > there seems to be a recipe for just about anything you could want to > > make---doesn't necessarily seem like someone with CD will have to go > > without---it just needs to me homemade. the variety of flours is > > amazing----and they can be combined in so many different ways. i > > have decided that we are going to look at this as an adventure > > instead of a problem----am i being optimistic, or am i in denial? christine> > > >