This Celiac.com 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 Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan 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-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs 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 BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
Squirmingitch, it actually does add up. Yes, the PPM will still be below the limit, but the amount of gluten you consume will accumulate. However, just because something is less than 20 PPM, it does not necessarily contain any gluten. 0 is less than 20. The test just tests for less than 20. There are also tests that test for under 5 PPM.
2 tablespoons butter (or shortening)
¼ cup sugar
2/3 cup of warm milk
1 tablespoon yeast
¼ cup canola oil
1 ¾ cup Bette Hagman gluten-free flour blend or other flour blend of your choice
¼ teaspoon baking soda
2 ½ teaspoons xanthan gum
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 - 2 tablespoons sugar (to sprinkle on wrap when rolling out dough)
3 tablespoon melted butter (optional)
¾ cup brown sugar
1 teaspoon cinnamon
2 tablespoons chopped pecans (optional)
Preheat oven to 375 degrees.
Mix warm milk and yeast. Stir well to fully dissolve. Allow to proof for approximately 5 minutes.
In mixer bowl, cream together butter and sugar. Add milk/yeast to sugar mixture. Add oil, egg, and vanilla. Mix.
Combine dry ingredients and add to wet mixture. Mix very well, being sure to remove all lumps. Dough will be soft and sticky.
Gently flour Ziploc bad (see note below on how to prepare bag). Sprinkle with 1-2 Tbs sugar.
Place dough on center of one half of the Ziploc bag and roll out dough into 13” x 13” square.
Peel back top piece of bag.
Spread melted butter over entire square of dough.
Combine brown sugar and cinnamon and spread evenly across dough's surface. Leave about a 1" sugar free edge, because when you roll the dough all the sugar shifts and fills this in; otherwise all the sugar spills out. Sprinkle with chopped nuts, if desired.
Use the bottom piece of bag to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut into 8 slices of similar size, about 1½” wide.
Place rolls into a greased round glass pie pan or greased round cake pan.
At this point you may cover and put in the fridge, if making them the night before. Remove from fridge and allow to warm to room temperature while you preheat oven if making night before.
If making them immediately, let rise 20-30 minutes in warm, draft free place until the puff up and touch each other and reach top of pan.
Bake approximately 20 minutes, until tops are lightly browned.
CREAM CHEESE FROSTING
2 cups powdered sugar
2 oz. cream cheese
¼ stick butter (room temp)
½ teaspoon vanilla extract
Cream butter and cream cheese together. Add vanilla extract. Slowly add powdered sugar. Beat until smooth.
Ziploc Bag Preparation: Use 2 gallon size Ziploc. Cut the side seams (leave the bottom intact) so you get a large rectangle. These are really useful for all sorts of rolled dough recipes since gluten-free can be very sticky.
You can also use a starch mixture instead of a flour blend. Use 1 cup cornstarch and ¾ cup potato starch instead of the 1 ¾ cup gluten-free flour blend.
Bette Hagman gluten-free Flour Blend:
2 parts brown rice flour
2/3 parts potato starch
1/3 parts tapioca starch
Five years ago this Christmas. Thankfully, I work from home, so I have a lot of flexibility. That flexibility has enabled me to have the time to make breads, baked treats, from scratch dinners, etc. I used to hate cooking and didn't know a thing about my kitchen. Now it's my favorite place to be! I love experimenting and making gluten-free work. This weekend I made the Italian cookies called pizzelles. They were really terrific! My hubby who doesn't care for baked goodies (what's up with that anyway!) loved them and ended up taking them to work Monday for a holiday food event. He put a sign on them to show they were gluten-free and when his team's admin asst. came in she got all excited because she has celiac! He had no idea. She loved them, so he pulled several out and had her take them home. He said co-workers were coming by his desk to get them when they heard from others how good they were! LOVE IT!!
We do weekly pizza and movie nights with homemade pizza. We make donuts a few times a year - we'd do it more if they weren't so bad for my high cholestrol and low will power! I recently did a baking demonstration with out local celiac support group on how to make cinnamon rolls. Those are a holiday tradition for us. I make them the day before and put them in the fridge. Then on Christmas or Easter morning I just set them out on the counter while the oven warms up and then bake. I have even been known to make them the day before Mother's Day...Moms need spoiling, too!
Oh there are soooo many yummy gluten free foods! And gluten-free baked goods can be especially yummy. I highly recommend getting the book "The Cake Doctor Bakes Gluten Free." It has lots of easy and delicious recipes. My son's classmates BEG me to make things from this book - and none of them have celiac! Then make a couple of the recipes and freeze them. Then you'll have easy access to delicious and safe goodies to take with you. Sure you can take a gluten-free dish or two to events, but don't limit yourself to that. Take a whole plate of yummy food for yourself and warm it at the party. Unlike the previous poster, we actually don't worry about matching the menu so much. We usually take what WE like or what we can make easily and still enjoy.
We do entire holiday dinners gluten-free, so if you need any recipes or suggestions, please do not hesitate to message me.
If you're looking for a fantastic appetizer to take that you can fill up on and your guests will rave about, do a search on here for Green Goddess veggie dip. My son made this last week for his 8th grade class demonstation project. When he started out with "If you're looking for a healthy snack alternative..." he said the kids actually groaned! At the end when the got samples the kids were going nuts about how good it was. The teacher even emailed all the other teachers about it and his samples disappeared!! He even got called to the office at the end of the day (which freaked him out ) and the school secretary asked him for the recipe!
Let me know if I can help with menus or plans. I truly believe celiac should not make your sad!!
Thanks for the help!! He decided he would use the "hidden speck", plus facts on 20 parts per million and explain it to her again - and then invite her over to bake with me. I see her on Wednesdays, so I'll re-invite her. She and I get along really well, so hopefully she'll feel comfortable enough to come over.
Marilyn, I told him about your compliment and he said, "What's the big deal about not wanting to get sick?" He didn't understand how anyone would give in! YAY!!! I told him peer pressure can be a very tough thing to fight. Hopefully he'll be as strong if/when peer pressure happens about other topics.
Ooo, I like the word "hidden" that sounds so much better than "accident" or "mistake."
It's so ironic...while my husband and I were waiting to go in and pick him up from the party we were discussing how difficult the dating years are going to be. We had just been out on "date" ourselves and were watching the young couples and it got us thinking. We had rationalized that if a girl didn't accept him for all that he is she wasn't the kind of girl we wanted for him, but still we recognized that it is going to make the whole scene much harder than it already will be. Then to walk in and find out that this girl went to all this trouble...well it just made me realize God sends us what we need when we need it.
What about giving her a little "gluten-free baking kit" with an inexpensive mixer, bowl, spatula, measuring cups and cupcake pan?? And then tell her to stick with Betty Crocker mixes and Betty Crocker frosting? Her mom said she loves to bake and cook. I could also explain that he would appreciate M&Ms or chips just as much...that he just appreciates someone thinking of him...and that it's so much easier on her...
My son (13) had a classmate who invited him to a party this weekend and then made him gluten-free cupcakes so he wouldn't feel left out. It was very awkward because she is also 13 and he was nervous about if she knew what she was doing and if there was an cross contamination, so he didn't eat them. He felt terrible, but he didn't want to risk it. I tried to explain to the girl's mom, but I didn't do a good job. I was very caught of guard by the gesture. Anyway, he called from school today to say she made him more cupcakes for today. This time because she had brought in cupcakes for the rest of the class and didn't want him to feel left out. This girl has an amazing heart! So now what?? He's very sensitive to CC. What words can I say that explain why he can't eat what she's making? I don't know her or her family well at all. Her mom did tell me that she made the first batch of cupcakes at her grandmother's house. I don't want to hurt her feelings.
My son and I have volunteered at a shetler for a couple years now and not had any problems. He just washes his hands before we leave. He give treats to the dogs all the time, he's just careful. As for "kisses", you wouldn't want to do that with shelter dogs anyway...you just don't know their temperment enough to risk a facial bite. That is what I worry about more with my son than getting glutened from a kiss! I am regularly reminding him not to get face to face with the dogs, because he's so used to doing that with our dogs.
Good for you for volunteering!! We love our time at the shelter! Have fun!
If you're in downtown Seattle, on the lowest level of Pike Place Market there is a new bakery that opened this past summer. It is totally gluten free and very delicious. They have things like cinnamon rolls, pizzelle cookies, monkey bread, and bagettes. She even offers lunch sandwiches like French Dips. Excellent customer service - very nice owner. Highly recommend taking the time to find it if you're in the area.
There are also MANY brands of specialty gluten-free cereals. They are more expensive than traditional cereal, but they come in several different varieties. You can get them cheaper by buying them in bulk (usually 6 boxes at a time) from amazon once you know which kinds you like.
On the milk issue...I agree - if it isn't bothering you, don't get rid of it. The diet is difficult enough to navigate in the beginning. But if you still feel yucky in the gut you can try giving it up. Here are a couple tidbits about lactose though...
1) Aged cheeses and yogurt are very low in lactose, so if you do end up giving up dairy you may be able to keep those. As mentioned, it is a problem with the villi being damaged at the tips which is where the enzyme needed to break down lactose is found. Some people have a mild lactose intolerance until their gut heals. Others who have more damage may take longer to get back to being able to digest lactose.
2) If you do go lactose free for awhile, when you re-introduce it you need to go slowly. Your body has to be exposed to lactose to know to creat ethe lactase enzyme. Too often people go full bore ahead after being lactose free for a long time and do things like drink a big glass of milk. The body isn't ready yet and it reacts poorly (gas, bloating, the big D, etc.). But if you introduce it slowly you body can start producing lactase again and then you're good to go!
On oats, gluten-free oats can be a great way to get fiber into your diet. But if you've been gluten-free for awhile and getting low amounts of fiber, again, go slow. Your body needs to be able to adjust. If you down 3 big bowls of oatmeal out of the blue you're going to shock your system and end up with a belly ache.
A new company named Goodbye Gluten just sent our support group some samples. They are going to give Udi's and Rudi's a run for their money in my opinion. It is the closest thing to gluten bread I've found. Very soft and great texture. Great for sandwiches straight from the bag. Can't wait till it hits our grocery shelves!
I swear by the cake cookbook, "The Cake Mix Doctor Bakes Gluten Free" by Anne Byrn. I just use Betty Crocker mixes with her recipes. I've yet to have anyone not LOVE the results. My son's friends all beg me to make the cookies and cream one. In fact, he took those to school and none of the kids could believe they were gluten free. We have family members question if they're really gluten free. It's not entirely cakes, the cloud cookies are amazing! Made those two days ago and turned some into ice cream sandwiches. We made the cheesecake brownies yesterday...AMAZING! I had to limit my son's friends to two brownies each yesterday and they were NOT happy about that! Recently took the cookies and cream cupcakes to the celiac picnic and had people tell me it was the first "real" cupcake they'd had in years! And no, I don't know Anne Byrn or having any interest in her cookbook sales...in fact, I don't even know how I ended up with the cookbook in the first place!
I've also had good results with Kinnikinnick. That's what I used before the Cake Mix Dr. came along.