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
I've been on a gluten-free diet for over ten years, but now my mother has just been diagnosed with acid reflux. My instict is to tell her to go on an elimination diet and avoid gluten, even though her doctor didn't tell her to do this.
I found one discussion on here talking about people prior to going gluten-free dealing with acid reflux. I was just wondering if there are others here who have or have had acid reflux and how their experience with going gluten-free turned out. I'm really unexperienced with AR and I just want to be sure I'm telling her the right thing.
Rice flour really shouldn't be the sole flour used in gluten-free baking. It should only be a component of your baking flour, which should have a mixture of all different kinds of flours like millet, sorghum, tapioca, potato, etc. Maybe pick up "Gluten-Free Baking" by Analisa Roberts. It's a good book to get started with gluten-free baking until you get a feel of what flour ratio should go into your recipes.
I'm right there with you. I remember reading years ago about how scientists were trying to cross-pollinate wheat with corn to make a heartier corn plant. I was terrified, but haven't heard anything else about that.
I wonder why the scientific community is so quick to come up with complicated fixes rather than try to find out WHY celiac disease is 4x more common now than it was 50 years ago. Doesn't that tell you something is wrong with the growing industry of processed foods? But I guess that would upset too many people in that multi-billion dollar industry.
Here's a tip Teacher:
Shop at Wal-Mart for more than just non-grocery items. A lot of the Great Value products actually say gluten-free on them, and they are MUCH cheaper (one of the best GV gluten-free products is soy sauce).
And I cut my costs WAY down with another more controversial method. I live in Chicago and there is a sizeable Indian population here. They stock their stores with a lot of alternative flours, like sorghum, rice, millet, etc. I buy my flours from the markets at a MUCH lower cost than at stores like Whole Foods and use them in my baking. The problem is that many of the flours have allergy warnings on them, that they are either processed in shared facilities and/or equipment that wheat is on. It's a gamble that some rather not take in the gluten-free community, but I've been on the diet for longer than a decade and consuming those flours for much of that time and I've rarely had a problem.
I know there's an Outback on the strip and I ate at a Chipotle(I've not had problems with their burrito bowls with no tortillas and no meat, but some have, so that's up to you). A short cab ride away is a PF Changs.
Also, if money isn't really a problem, I ate at an upscale restaurant in Harrah's (can't remember the name, but it over looks the strip) and the chef was fantastic about gluten-free there. I just told the waiter and he asked the chef and the waiter came back with all the choices from the chef. I'm assuming it was pricey, though, because I was there for a work function and no prices were on the dinner menu I saw.
I love this topic. I ventured out this year and tried gluten-free oats and was able to tolerate them! So my fav recipe was one I adapted from Cook Illustrated, their Chocolate Chunk Oatmeal with Dried Cherries. I substitute Craisins for the dried cherries.
1 1/4 cups unbleached all-purpose flour (I usually put in a mix of gluten-free flours, like 3/4 c rice flour, 1/4 c sorghum, 1/4 c tapioca and 1 tsp of xanthum gum...or something like that, I've found it doesn't really matter much the gluten-free flour mix in this cookie recipe)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 1/4 cups rolled oats , old-fashioned (make sure it's Bob's Red Mill gluten-free oats)
1 cup dried tart cherries (I substitute Craisins)
4 ounces bittersweet chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup...I usually just use Nestle Chocolate Chip)
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1 1/2 cups packed brown sugar, preferably dark
1 large egg
1 teaspoon vanilla extract
1. Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
2. Whisk flours, xanthum, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together gluten-free oats, cherries/Craisins, and chocolate.
3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
I usually use it in place of recipes that call for bean flours since I don't like the taste of those. I really can't taste the soy and I think it has a higher protein content than rice flour. Just like any gluten-free flour, I wouldn't use soy alone, but in combo with rice, tapioca, sorghum, etc.
Yep, that pretty much sums it up; no drug money to make on us. Nice world we live in, huh?
I love the posts on this thread. Very cathartic and comforting to read comments from people with experiences so similar to mine.
This has basically been said in many different ways already, but when you've been sick for so long and then you start on this lifestyle and you actually start to feel like a human being...you end up self-diagnosing yourself. It's not really something you do because you wake up one day and say "Yeah, no wheat sounds like a great idea!"...at least I think that's not the reason why most of the "self-diagnosed" people on this forum did it.
Thanks for being interested enough to ask us the question, though.
I hosted Thanksgiving for the first time this year and I'm really pleased with how everything turned out (except for the gravy, I have to come up with something better next year). I think my favorite was the cornbread stuffing...homemade cornbread with sausage, onion, sage, and celery. Yum.
I was going to have cornbread muffins, but they came out a little too dry and thought it'd be too much cornbread. So, I was in a pinch and decided to use Pamela's Bread Mix with the recipe for the rolls...VERY good. They came out very light and tore just like real rolls. I usually mix my own flours, so I have the challenge ahead of me to come up with just as good of a homemade mix to use.
I saw this article on the widening definition for having a disability and it focuses on people being covered with things like diabetes. I was wondering if there could be an effor to get people with celiac disease/gluten intolerance to be included as well?
This is the article:
I always use the gluten-free pizza crust recipe on epicurious: http://www.epicurious.com/recipes/food/vie...ee-Pizza-241924
It takes a little practice working with the really sticky dough, but with rice-floured hands and quick movements, the dough will eventually get into place.
Yep. My brother and I both have celiac, and we both have alopecia.
We've both been on the diet more than 10 years, but I still struggle with about 60% of constant hair loss (I mostly manage by wearing head bands to cover the bare spots). My brother never got his hair back. His fell out when he was a lot younger, though (12 years old to my 18 years old).
If it's like the Allergy Expo that happened in Chicago last spring, I'd definitely go. They had a bunch of companies and speakers, with tons of samples and lots of goodies to take home. We had a blast.
I say this with much love: The mix up with the name of Bob's Red Mill with "Big Bob's" completely cracked me up. I think I'm forever going to think of that when seeing Bob's Red Mill products in the store. Tee-hee