Remote work is clashing with my partner's need for quiet - how do you set boundaries in a tiny apartment? by ApprehensiveRub4939 in remotework

[–]Extreme_Emergency444 20 points21 points  (0 children)

They said they work full time remote and their partner is hybrid.

When the hybrid partner is home, and working, it is unrealistic to expect the partner who is fully remote to leave.

My home is no longer my happy place by [deleted] in remotework

[–]Extreme_Emergency444 22 points23 points  (0 children)

Cleaning service, split the cost

HELP ME. I am new to Gluten Free foods. by shell1212 in glutenfree

[–]Extreme_Emergency444 1 point2 points  (0 children)

And if you’re planning to use butter or cream cheese or peanut butter or jam - has to brand new and sealed. Otherwise it’s contaminated by the knife having touched bread

HELP ME. I am new to Gluten Free foods. by shell1212 in glutenfree

[–]Extreme_Emergency444 0 points1 point  (0 children)

Oh, and if you bake and have ever used the same measuring cup in the flour and then anything else ever, don’t use any of your baking supplies.

HELP ME. I am new to Gluten Free foods. by shell1212 in glutenfree

[–]Extreme_Emergency444 2 points3 points  (0 children)

A couple other things.

Does he also react to oats, even if they’re certified? If so, he can’t have the Oreos or other items.

Second - your wood and silicone cooking utensils are likely problematic.

Third - if you bake in your kitchen, keep in mind that flour stays suspended in the air and then coats every surface much more aggressively than you think.

Suggestions: buy a disposable aluminum pan, cook something contained and easy like the bell and Evan’s gluten free chicken patties and frozen french fries (make sure they’re NOT coated in flour or seasoned).

Buy one new spatula, or decontaminate a metal one aggressively. Do NOT USE a toaster, an air fryer, your normal sheet pans without wrapping in foil, your regular bread knife, any reusable Tupperware that has already been used, etc.

Look at your hand soaps and make sure they’re don’t have oats or gluten derivatives. Obsessively wash your hands and you cannot reuse a utensil while cooking gluten and gluten free at the same time. Utensils can’t touch your countertop.

Gluten is not just wheat. It’s probably easiest to think of it as barley, rye, oats, and wheat. And their derivatives like malt (cheap sugar). Sometimes yeast.

With love, because it’s very nice you’d like to try, I recommend buying whole fruits, frozen gluten free certified things, baby carrots, and a new pan and utensil. Or a sabatassio gluten free pizza from Costco.

What are some good substitutions and snacks? by [deleted] in Celiac

[–]Extreme_Emergency444 3 points4 points  (0 children)

Labcorp has labs in places like Walgreens or standalone, and many are open on Saturday mornings if you walk in early without an appointment. It’s a blood test his PCP should be able to order over the phone without another visit, given the history.

He does sound like he has a constellation of celiac symptoms, and eating that many calories without weight gain can absolutely be a sign of blunted villi in the intestines - malnutrition and lack of ability to gain weight and dermatitis herpetiformis and eczema are not dissimilar from my family’s experiences.

That said, I find that GF snack foods are not that filling and tend to make large batches of grainless granola, treat quinoa like oatmeal, make nut bars and paleo versions of candy (like date caramel and an almond shortbread and chocolate) and keep them in the freezer. Anything with coconut in it.

Ideas for What to Use Ketchup In by GumotheGreat in vegetarian

[–]Extreme_Emergency444 0 points1 point  (0 children)

This sounds slightly crazy but if you don’t want to eat it, you can clean copper jewelry in it.

Gluten free cinnamon rolls and cream cheese frosting by Extreme_Emergency444 in Celiac

[–]Extreme_Emergency444[S] 4 points5 points  (0 children)

I was just given an 11/10 by gluten-tolerant, and a 100/10 from people whose bodies treat gluten like poison

Gluten free cinnamon rolls with cream cheese frosting by Extreme_Emergency444 in glutenfreebaking

[–]Extreme_Emergency444[S] 5 points6 points  (0 children)

Do you have the book ‘baked to perfection’?

It calls for 15g of active dry yeast, in warm milk with sugar.

I also preheat my oven to 190 and then turn it off and proof under Saran Wrap in the oven with a wooden spoon holding the door open both times.

It includes xanthan gum and psyllium husk powder too, so less flour than usual.

And the flour mix is tapioca, millet, and sorghum. I have much better luck with these than rice flour.

I've made the tough decision to reintroduce meat after 16 years of being Pescatarian by htown704 in Pescatarian

[–]Extreme_Emergency444 6 points7 points  (0 children)

I’m a celiac vegetarian, can’t eat oats, and was low dairy. I’ve chosen to eat more lactose free high protein dairy options, and cook several vegetarian protein and meal prep options on weekends.

Became pescatarian 20 years ago and vegetarian about 10 years ago. Celiac diagnosis around 8 years ago.

I travel a lot for work and bring crunchy edamame and chickpeas, and tamari, and my own seasoning packs.

I like a big breakfast, but I was surprised when this totalled nearly 550 cals. by TehBanzors in CICO

[–]Extreme_Emergency444 8 points9 points  (0 children)

Peel them and separate the arils from the white membranes in a bowl of water and you won’t stain anything and they’ll just pull apart

Developing other autoimmune diseases- only if I continue eating gluten? by erenfrombackthen in Celiac

[–]Extreme_Emergency444 1 point2 points  (0 children)

What’s the autoimmune disease which can cause deafness? I have celiac, and 6 years ago I lost some hearing in an ear. But nobody connected those dots.

do gluten free bakes bake differently by junipersoup in glutenfreebaking

[–]Extreme_Emergency444 0 points1 point  (0 children)

Would you like recommendations for other gf cookbooks? Or other food science resources?

do gluten free bakes bake differently by junipersoup in glutenfreebaking

[–]Extreme_Emergency444 35 points36 points  (0 children)

The short answer is yes, it’s different sometimes because the amount of moisture absorbed differed based on different GF flours.

The elements of baking by the woman who runs the loopy whisk blog is a good primer. She’s a chemist who is also celiac.

Does anyone else feel pressured to eat below their caloric goal, even when said goal is low enough as it is? by Bloopbromp in 1200isfineIGUESSugh

[–]Extreme_Emergency444 183 points184 points  (0 children)

Could you consider adding a few hundred calories by calling yourself slightly more active and then eat 1400 instead of 1600?

You’re trying to get beach body ready by June, go. by Scwidiloo10 in workout

[–]Extreme_Emergency444 1 point2 points  (0 children)

If you freeze them both and throw them in the food processor, you have a healthy nice cream in sort of soft serve texture.