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Our family is taking a trip soon to the Victorville, California area. We will be attending a birthday party, and my son will be sad if he can't have cake. Does anyone know of any gluten-free bakeries in the Victorville area? I would like to avoid having to bring our own if possible.
For some, antibody levels drop rapidly, but for others it takes a while. Single transgressions don't do much to raise antibody levels in the bloodwork. So your gluten accidents probably won't count for much. The bloodwork is better at measuring continued exposure. 3 months of a gluten-free diet is plenty of time for antibody levels to drop if you are a fast healer. If you do decide to get the bloodwork, and it turns out positive, it could help rule Celiac in. But if it is negative, it would not rule Celiac out.
IMO, bringing your own food to the fair is not robbing anyone of anything. Even before my family went gluten-free we did that all the time, just because fair food is so notoriously unhealthy. As another poster mentioned, you might be surprised that there are many gluten-free options to be found - sno cones, cotton candy, roasted ears of corn, Icees, lemondade, etc. Plenty of options to get your snack on! Many times when we go to an event like that, we bring our own food, but buy a drink or something.
Now, if you wanted to keep them home and not go to the fair at all because of the food, your husband might be able to make a case for the kids missing out on things. But as it is, I think you are doing the right thing. Food is only one part of the equation. More important things are going on all the spinny rides until you want to throw up and petting all the cute animals.
You are correct, which is another reason why Enterolab's tests cannot diagnose celiac disease. TtG can be elevated in quite a few other conditions, and not just Celiac - even some that are not autoimmune.
Jules flour is made up almost exclusively of starches, which last pretty much indefinitely on the shelf. The only ingredient in it which has a shorter shelf life is the corn flour. If you keep it in an airtight container , you will have no problem with it going bad before its stated 18 months. You can freeze it if you want, but it really isn't necessary. If you feel safer doing so, and you have the space, you might keep out the one bag you are using and freeze the rest.
Per a phone conversation to General Mills 12/4/09:
Due to their new gluten-free labeling, they can not label the Creamy Mushroom soup as gluten-free. General Mills has not verified all the ingredients from their suppliers for this particular product. The rep did state that General Mills does not add any gluten to this product.
The phone rep did not know if they planned on verifying the ingredients. She said they have not been given that info.
So - this is a change in labeling only. The ingredients in the product have not changed. If you felt safe using it before, you can make your own choice as to whether or not you still choose to use it.
So you are talking about potato flour, not starch. I would leave it out, but you may have to adjust the xanthan/guar in your recipe. You also might look for another way to add extra protein to compensate. Here is a page that may be of use to you.
Also see - http://en.wikipedia.org/wiki/Gluten_exorphine
It isn't impossible to do with out it. I gave up gluten 4.5 years ago and have never looked back. Ravenwood glass gave good advice in her post. You can go gluten-free now (100%, no cheating) if you can't afford the testing. But if you ever wanted to have the testing done in the future you would have to go back on a gluten diet for an extended period of time.
I have no opinion on Enterolab per-se. I am confident that testing methods for Celiac will evolve. I don't think Dr. Fine's tests will be filling in for the bloodwork/biopsy anytime soon, however. He seems to be quite content to do business outside of mainstream medicine. More power to him. Everybody has to take their own path. I personally hate the term "gold standard." I think it is very polarizing. I get that it is the medically accepted term, but it just makes people with and without it get into fights, KWIM? We have lots of people in my support group on both sides of the equation, and we have all gotten results from removing gluten from our diets. Apologies to the OP for the topic drift.
My purpose for replying to the original poster is to clarify the following: Antigliadin IgA antibodies indicate an anti-gluten response. TtG antibodies indicate an anti-self response. You can have one or the other or both, and still not be able to consume gluten.
When this came up on Delphi yesterday (the post has since been deleted, but I happened to make a copy of it), someone that works for the magazine stated that:
I don't know much about magazine publication, but that sounds like a failure in the process. If I were the one publishing the magazine, I don't think I would have kept her around either. I think they did the right thing. Having been a newbie once upon a time, I think I might have been confused about what I could and could not eat if I saw barley as an ingredient in a recipe printed in a gluten-free magazine.
I think the magazine is great, and I will continue to support them.
If it were me, I would go to the cookie party, and I would bring soomething to share as well. I would make a recipe that was naturally gluten-free, and something non-gluten-free people would be inclined to make in their own home. That way, people get the idea that gluten-free food is not weird or scary, and they might even want to cook it themselves! You get to raise awareness and share sweet treats at the same time.
This is a no-fail cookie recipe with no special ingredients. Non-gluten-free people would love them, and would want the recipe.
Flourless Peanut Butter Cookies II
2 cups creamy peanut butter (I use half natural PB and half regular PB. Don't try to use more than half natural peanut butter. It doesn't set up as well)
1 cup white sugar
1 cup packed brown sugar
2 teaspoons baking soda
1 pinch salt
2 teaspoon vanilla extract
Additional white sugar for rolling
1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls. Roll in sugar. Place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
3. Bake for 10 - 12 minutes in the preheated oven, until the edges are browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. I slide the parchment sheet off on to the counter with the cookies on it and allow them to cool completely that way.