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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About MrsM

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  1. The following recipe was posted on earlier this week. I haven't had a chance to try it yet, but I have made Jules Shepard's pie crust and it was delicious. Gingerbread Cut-Out Cookies From "Nearly Normal Cooking for Gluten-Free Eating" by Jules E.D. Shepard Ingredients 3/4 cup Earth Balance vegan shortening (alternatively, unsalted butter or margarine) 1/4 cup molasses 1 cup brown sugar 1 teaspoon vanilla extract 1 1/2 cups Nearly Normal Gluten-Free Flour Mix
  2. I tried a rice yogurt which I purchased at Whole Foods (east coast). I can't remember if it was Ricera brand. It was just okay in my opinion. As an aside, I recently have found that although I can't tolerate products made from cow milk, I do fine with ones made from goat and sheep milk. I'm not sure why, but someone mentioned to me that the proteins are different enough between cow and goat/sheep milk that it is possible to react to one but not the other.
  3. I noticed that the Zelnorm story on WebMd has a link to a WebMd message board: One person posted a message saying that if she/he can't take Zelmorn anymore, she/he will go back to the Atkins Diet "which seemed to help". If someone here has a username/password at WebMd, it may be worth posting a reply letting that person know that gluten intolerance could be the problem.
  4. Going To Dc (georgetown)

    If you like Indian food, try Rasika, 633 D St., NW (Penn Quarter area); I've never had trouble getting a gluten (and dairy)-free meal there.
  5. Hi, Has anyone tried Teeccino Caffeine-Free Herbal Coffee ( Barley is listed as an ingredient, but on the company's web site it says that the product is still gluten-free: "Does Teeccino contain any gluten?" Although Teeccino contains barley, an independent laboratory at the University of Nebraska that specializes in gluten testing found no detectable levels of gluten in Teeccino. Although gluten is present in barley, it most likely does not extract out of the barley using conventional coffee brewing techniques. Gluten is not extracted by boiling water although it can be extracted using ethanol alcohol, which of course is not present in Teeccino. Click Here to see Gluten testing results. (Results will open in new window)" Real coffee (even decaf) upsets my stomach, so it would be nice to find a substitute. Thanks!
  6. Now that you mention it, the problem could be that I'm not mixing the dough thoroughly. I don't have a stand mixer, just a hand-held one. It's not very powerful and sometimes I end up mixing by hand because the dough is too thick for the mixer. I'm not sure how good a job my bread machine (a Breadman) paddle does of mixing. Thanks for the help.
  7. Hi. I've tried several recipes for making yeast breads both from scratch (e.g., Bette Hagman's recipes) and from mixes (e.g., Pamela's). I've also tried using a bread machine versus baking in the oven. The same problem occurs no matter which recipe/baking method I use--the loafs tend to be really dense, especially near the bottom (looks kind of like the dough is still raw, but baking longer doesn't make any difference). Any ideas about what I am doing wrong? Thank you!
  8. Hi Leah, Lisa, and Patty, Thanks for responding! Good to know that 2 days is not unusual. -MrsM
  9. I am a long-term lurker, first time poster. I have gotten a lot of valuable information from this site since going gluten-free almost a year ago. After years of unexplained health problems (GI, rash, canker sores, brain fog, etc.), I am finally healthy (most of my symptoms were gone within a few days of going gluten-free). I do not know if I have celiac disease. My question has to do with the timing of the onset of my symptoms. I accidentally ate some gluten recently, but I did not notice any GI symptoms for about 2 days, then I had a burning sensation, cramping, and D. Does anyone else have such a long delay between eating gluten and the start of GI symptoms? It sounds like most people have a reaction right away. Thanks.