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    Member since Jun 2008

    Chef #868882

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    About Me

    Have had to learn to cook gluten free after a year with a very sick husband. He has been to both a gastroenterolgist as well as a dermatologist. Both sets of biopsies by the gastroenterolgist were negative but after the endoscope he suggested my husband start the gluten free diet - at the time he was also covered in the rash of what I said looked like dermatitis herpeteformis. Unfortunately we started the gluten free diet and then he had his appointment with the dermatologist 19 days later. She did two skin biopsies - the first was positive for dermatitis herpetiformis the second was not. Again the dermotologist said to stay on the gluten free diet. So while all of the testing has been inconclusive - which seems to be common from all of the reading I have done on Celiac Disease, my husband is feeling 200 percent better than he was. He started the gluten free diet April 30, 2008. Such a shame as he has always been a huge bread lover so am trying things to see if we can make him happy.

    I have found that in order to have success with gluten free baking you need to invest in a good stand mixer. I just invested in the new Cusinart one this month - and I love it - it has made a far superior product. Most of the gluten free bread recipes need to be beaten for long periods of time to improve the consistency.
    This has been an short but interesting journey so far - I have found many great recipes so far on recipezaar.

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