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Dear Friends,

You have all helped me so much...Perhaps I can reciprocate. My teen son is lactose intolerant, and we could go broke if we bought rice milk at the store!

Also, I went back to the clinic and asked to look at my lab reports. The gliadins A/B were in the middle range: "indeterminate"  - but since my diet had been fairly low gluten for years, and  "no gluten' for  most of the 14 days before the test, it is confirmation enough for me. 

Now I will get my sons tested the right way!

Joy!

Mary

Recipe: 

Rice/almond milk ("only pennies to make")
makes almost two gallons - enough for less than a week for us!

Step one:
2 cups uncooked brown rice ( I use "sweet brown rice" -  but any will do)
    Soft cook the rice: that means that I use 8 cups of water instead of 5. (Boil water; add rice)
Salt ( I like Celtic sea salt for the mineral content.)
(1/4 cup mung dahl - check health food or Indian food suppliers. This is a very mild, fast cooking easy-to-digest bean  -it is  mung with out the skin -  I add it to help complete the protein of the milk.)

Cook until done (normal time - about one hour) it will be wet and mushy
Stir to blend in remaining liquid. 
let it sit to cool

Step two
Blend 3 cups water
1 cup (approximately) of the cooked rice
honey to taste
salt/vanilla to taste
Almonds (one small handful) Sometimes I soak these overnight first - discard soak water

optional: blend in Calcium/mag tablets. I use Kirkland signature from Costco - I use 4 of these - about 334 mg. each)

Strain through a sieve - I don't mind some sediment - we stir before using it.

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