Sorry I didn't have time the other day to thank you for your post, Rashelle! You are so right about curry. I may only eat it every couple of months, but when I want it, I want it. So I'm very grateful that it wasn't the curry. I haven't got up enough nerve yet to give the buckwheat another try. I'm getting over getting glutened Thursday, and fructosed yesterday. I just have no self control. We had to go to Jackson, so stopped at a Chinese restaurant. First time I've eaten Chinese since going GF. I tried to avoid anything with soy sauce, anything breaded, noodles, etc, still got glutened. Of course, I was pretty sure I would, because of cross contamination, not to mention hidden gluten. I just couldn't resist. Interestingly, the first reaction to the gluten was joint pain and fatigue. Started with that Thursday evening. Then Friday came the gastrointestinal problems, pain, diarrhea, gas, the usual. Then silly me, saw a watermelon and couldn't resist. I do love fruit, but it doesn't love me. I tried to only have 2 slices, shared the rest with my family, but it still gave me the runs.
Greed, that's what it is. Every once in awhile, it just seems to break out!
Hugs,

To make your own curry mix (I have been doing this for years as I love curry), perhaps you can try this with safe ingerdients?
I tend to mix this up differently each time - I don't measure I toss and smell and once I like it, I fry it. Easily adjust to taste. Don't leave out the salt though - it tastes flat without a bit.
Basically: 1.5 teaspoons cayenne pepper, .5 teas ginger powder, 1 teaspoon salt, 10-15 seeds of cumin OR 1/8 teas powdered, .5 teaspoon turmeric. Mix all together in a small cup - set aside.
Fry an onion in oil until brown - then add seasoning above and cook seasonings for 5 minutes at least. Then add your chicken (I like thighs but you can use whatever - bones or de-boned) and brown them a little in the spices a little and then throw in tomatoes, fresh or canned and make it as dry or wet as you like. If you do not add a lot of tomotoes though, add some water so nothing gets dry and simmer covered until the chicken is done. Serve with plain yogurt or sour cream if you need to "cool" it down. Even works with tuna. Great leftovers too...
Not sure why I was looking over here.. but maybe this will help - hope this is a safe recipe for you.

thank you rumpeled.

i have never made my own curry powder. i sure am going to now. my whole family LOVES curreid anything. lol.

i'm a toss kinda cook too.

Thanks for the recipe, rumpled. I'll definitely have to try it, it sounds delish!!

Hope it turns out well - the secret is to cook the curry spices in the onions for at least 5 minutes to release their oils... Add a little more oil to the pot if you need when you add the chicken or other meat... I use canola or vegetable oil.
I find that after cooking this, the whole house smells like curry but I don't mind! I used to make big batches and freeze in small containers for lunches but now my arms don't work so have not made it in a while...