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I just received a message from a reader referring me to an informative post by Nutrition Secrets called "13 Early Signs to Gluten Intolerance." So go ahead and take a look at this article. As always though things can get a little fuzzy when you're dealing with a "sensitivity" and not an intolerance. So how do you know you've got it when say you only have five or maybe one of the symptoms? Many books suggest going completely gluten free for six months and then slowly reintroducing gluten until you feel the negative affects of it again; that when you can find your level of tolerance Rather than regurgitating a bunch information here please check out my earlier post "Coeliac Testing: Putting the Cart Before the Horse."  As always thanks for reading and be sure to let me know your thoughts on today's post!
P.S. If you know of any additional symptoms we should be aware of please share them in the comments below.
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 That right on April 4, 2015 Life After Gluten was "born" (okay that's what Weebly called it when I published my first article). I look back all the articles posted and see a montage of memories but most of all I cringe when I read an old recipe and think "That really wasn't that great."
"Progress" is what Life After Gluten is all about. It's a journal of recipes and experiences from a girl who doesn't know that much. What this girl does know is she wants to learn and share. So how about it, will you join me for another year of growth as I succeed and stumble? Will you band with me by leaving constructive feedback on every post you read and every recipe you try? I know that down the road I will look back on this post all those before it and cringe as I read through the thousands of typos. Yet, at the same time without out those typos and lesser recipes I'd forget from where I came and not appreciate where I am by then. Thanks to those who've been reading my blog from day one! Thanks to those who maybe visiting Life After Gluten for the first time and welcome! As always I look forward to your comments. Sincerely, Tamara Green
  1/2 cup or 125ml milk heated 3/4 cup or 100g Brown or white rice flour 3/4 cup or 100g potato starch 1/5 cup or 25g Sweet rice flour (aka glutenous rice flour, but it doesn't really contain gluten!) 1/2 cup or 125ml mashed potatoes, cold 1 tsp or 4g salt  Sift flours & salt into a medium/small bowl. Bring milk to a simmer, stirring frequently to make sure it doesn't form a skin on the bottom of the pot. Meanwhile "cut" mashed potatoes into the flour as you would butter in a pie dough (until the potato is pea sized). Remove simmering milk from heat and stir into flour mixture. Using your hands form a soft ball. Wrap dough in plastic and let chill in the fridge 30 minutes. Remove from fridge very lightly flour surface and roll it out until 1/8 to 1/16 inch thick. The thinner the dough the less likely it is to crack when you fold your piergoi; yet, should it get too thin it will be likely to tear. Cut 3-4 inch circles. Spoon in 1/2 - 1 tsp of your favourite pierogi filling. Here's a list of suggested fillings I found:  I prefer boiling my pierogi's for the chewy texture it gives them!
To boil pierogi's: bring 3 liters water to a rolling boil, add salt if desired. Drop six pierogi's in the pot at a time. The pierogi's are done cooking 2 minutes after they've floated to the surface. Skim pierogi's from the water and place in a dish to keep warm. Be sure to shake them loose of the bottom of the dish every few minutes so they don't make a sticky mess when you try and serve them. Repeat cooking method with all pierogi's. |
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Happy to meet you,
If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.
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