I was actually diagnosed with celiac disease in 1998 but after a misunderstanding between my PCP and myself (I hadn't realized that he had tested me, let alone that the results were very positive), and because I was pretty much symptom free, I did not take on the gluten-free diet at that point. Now, after losing my 23w old fetus and nearly my life to pneumoccal sepsis, my previous celiac disease diagnosis has come back to the forefront. I just started the diet 2 days ago and seem to be doing okay - my family eats a wholesome diet with much cooked from scratch so I am hoping with keeping an eye out, we wil manage.
I am worried about accidental exposures though through flavourings and coloring etc. For example, do I have to worry about any sodas? I am also wondering about food prep. The rest of my family are staying on a regular diet for now (we are in the process of having my 2 young children tested). Do I need to worry about touching pasta that may be cooked for them, or cereals that I serve them? What about my breadmaker? It has been previously used with wheat flour, do I have to trash it, or will a thorough cleaning do? It seems to me like a stupid question, but I just don't want to miss anything. I am sick and tired of being so utterly exhausted and really want this diet to work for me.
I also enjoy baking but was quite overwhelmed at the store yesterday trying to work out what gluten-free ingredients I needed to have in. There are so many different flours ... I would mainly be making cookies with my kids and probably some bread for me. What ingredients should I make sure I have in my cupboards?
Thank you so much