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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 dzsmimma

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  1. Newbie Questions

    Thank you Wolfie and Ursula, That is interesting about the water weight and gluten. The ingredients on the package are as follows: Organic Whole Grain Brown Rice Flour Organic Potato Starch Tapioca Starch Baking Powder (Monocalcium Phospate, Sodium Bicarbonate, Corn Starch) Fava Bean Flour Sea Salt My guess is the specks are from the Brown Rice Flour and I shouldn't worry about it. BTW: I bought a loaf of the gluten-free Prairie Bread while at Whole Foods. Is is delicous!! Ann
  2. Good Morning, As a newbie to a gluten-free diet, I'm hoping some of you can answer some of my questions. 1) I went to Whole Foods over the weekend and did some shopping. This morning I opened the Arrowhead Mills gluten-free Baking Mix and saw tiny little brown specs in it. Now if this had been my old traditional baking flour, I'd pitch it, but where it is made from alternative flours, could this be normal? I called Arrowhead Mills, but the very kind agent couldn't answer that question. I guess there was no one there who had actually used the product...go figure! She is sending me a coupon to get another box. So, for any of you who have used this product, are little brown specs just part of the grains used? 2) If you were going to buy one cookbook, which would it be. I've always done a lot of my own cooking, and really don't see where I have to change a lot. I use fresh ingredients most of the time. But, I do have a sweet tooth, as does my husband, and I will bake some goodies now and then. And of course, there are the sauces...anyone have a good recipe for a gluten-free Bernaisse sauce? 3) What online sources do you find to be the most economical? The specialty markets are all more than an hour from here, and until the seizures stop (how I learned about celiac), I can't drive. 4) Are any of you members of a food co-op? Do you find this membership to be helpful in finding your gluten-free products? Any other info you have would be wonderful. My blood panel should be back today. Regardless of the outcome, I'll stick with the diet. Celiac is prevelant in my family (several cousins and probably my father). I was failure to thrive as a baby, and both my daughters have been diagnosed with IBS and one with psuedo-obstruction. And two years ago, I was diagnosed with adenocarcinoma and started having unexplained seizures at the same time. While visiting a fifth neurologist, he asked about wheat allergies and digestive disorders. I told him I knew we had digestive disorders, but didn't know about wheat allergies. When I learned it was Celiac I was bowled over. I always thought Celiac was a milk it is all making sense. Thanks, and I look forward to hearing your responses. Ann PS...I started gluten-free eating on Saturday, and have lost 3 lbs. This is a good thing, as I've always battled my weight. When my stomach was upset, I'd eat crackers or toast. What a cycle!