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
After resolving most of my "C" issues once going gluten free, I still struggled sometimes with certain foods. I am now taking 250 mg magnesium oxide daily and I am quite regular. I stumbled on to some literature about how there are many people low in this mineral. You can read much about (magnesium supplementation) from many sources on line. I've never been big on supplements, but knowing that I suffered from malabsorption for so long, I figured reasearching and obtaining quality supplements was a wise for me.
I had tried everything from more water, fiber, fruits/vegetables etc. and those things just didn't help. It was terribly frustrating to do all the "right" stuff and still suffer. I know how difficult living with constipation is, I hope you are able to find relief.
Thanks you guys! I have to bookmark the links! I got off work early and have been working in the kitchen for the past 5 hours! I'm pooped! For anyone who might read this thread looking for ideas...here are some of the things I made or will be making:
crustless mini quiches
bruchetta with a porcini mushroom-parsley garnish
toasted bread cubes with gruyere and chorizo
crackers with goat cheeses garnished with herbs (my friend has a dairy and I got 7 different kind--yippee!)
crackers with cream and lox
mini chicken salad sandwiches
deviled eggs with lox garnish
Think I'm forgetting something...this last week has made a zombie out of me!
I probably have enough stuff to put out for our gatherings the next couple days...but I'm kinda compulsive and keep thinking maybe there's something more I can add. Nothing too complicated would be nice.
If I'm more than 30 minutes away from home I have some food with me ha-ha! I have to eat small amounts throughout the day. When I travel I bake up a breakfast bread that has onions, ham or bacon, cheese (well now I'm not supposed to eat dairy either). I add some herbs. It seems to work (appeal to my palette) anytime of day. I also bake up some sweet muffins. I have to know I will ALWAYS have something the moment I start getting hungry, otherwise I get cranky and difficult to be around! :0) My husband will vouch for that!
Ken...I miss my potstickers! One of the hardest part of going gluten free was knowing I couldn't go for dim sum anymore. If you have any recipes/tricks to share for making gluten free wrappers and fillings, I would be thrilled to get some! I wouldn't be able to use buckwheat flour as it seems my husband got hives from buckwheat tea the last time he had it.
Ken here is the spekulatius recipe. I wrote it up last night as my husband insists I make them every year from now on. He is calling them Lebkuchen as they are very reminiscint of the very fine Lebkuchen in Germany...not like the "gingerbread" type most Americans are familiar with. I intentionally used more ground almonds than flour mix. Typically spekulatius are a bit more cookie than nutty if that makes sense.
I try to use use 2:1 expeller coconut oil and ghee in all my baking now. Coconut oil is cheaper and some ghee gives that delcious buttery flavor. There's a lot of text to the recipe, I really tried to describe the process as clearly as possible. Also, the recipe called for cardomom, I didn't have it so I put in a little dry ginger. They still came out great. Not sure if the will get hard...in which case I will put a sliver of fresh apple in with them.
1/2 cup (ghee and expeller coconut oil)
1 1/2 cup almond meal/ground almonds
1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/4 cup sweet rice flour
1/4 cup plantain flour
1/2 teaspoon xanthum
3/4 cup sugar (I use organic cane)
zest of one lemon
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg (freshly grated)
1 egg (beaten with 1/4 tsp water)
sliced almonds (FOR DECORATING)
Mix dry ingredients in large bowl.
Mix ghee and coconut oil, add to dry ingredients by dropping small blobs at time into flour mix and stir intermittently. The idea is to create a mix like (cutting in) shortening for a pie crust. Continue mixing so that texture is uniformly crumbly looking.
In a separate bowl, beat the egg and water together. Add egg mixture to dry ingredients. Stir ingredients thoroughly. Continue to mix with your hands. Knead it until it has a uniform appearance. It will be coarse, but it should hold together. Divide dough in half. Form two rectangular flat pieces about 4" x 7" and about
Ken, I made these chocolate cookies this evening. I meant to use my teff flour blend...but after a long day of work and cooking dinner...I totally forgot and grabbed my other blend. These cookies taste like a rich nutty chocolate brownie. Totally got the thumbs up from my gluten tolerant husband.
I'm going to try using more plantain and less rice flours (ratios) in the future. I'll try to remember to post if I hit on any promising combos. I also used this flour blend to make spekalatius. I must say, they are quite impressive (if you like that kinda thing). I'll have to write up the recipe as it was adapted from a (gluten) recipe.
Rich Chocolate Nutty Cookie Recipe
In a large bowl mix:
1 3/4 cups flour (blend equal parts plantain, brown rice, sweet rice, tapioca)
1/2 cup cocoa powder
1/2 teaspoon xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt
In a small bowl mix:
1/3 cup water
1/3 cup butter (I actually use 2:1 expeller coconut oil and ghee)
1 cup sugar (I use organic cane--the tan stuff)
1 teaspoon vanilla
Coarsely chop 1 cup pecans. I Also used pecan half for the top.
Add the premixed wet ingredients to the mixed dry. After thoroughly mixing, add chopped nuts. The dough will be VERY stiff. Scoop with teaspoon into balls about the size of a quarter. You can use your fingers to get it off the spoon onto the cookie sheet. Push pecan half on to dough, smashing it down. I molded the ragged edged with my fingers before baking. Bake for 6-8 minutes at 375 F. Remove from cookie sheet after one minute to cooling rack. I use parchment to bake on--you should be able to bake on ungreased cookie sheet.
I've been working with it over the last year. I made a flour mix that is 1 part plantain, 1 part brown rice, 1 part sweet rice and 1 part tapioca. I really like the fine texture it gives muffins. I tried it in banana bread and cranberry nut, but I found them to be too dense and moist. I remade the cranberry nut bread with 1/2 of that blend and 1/2 regular rice flour and that was better. Not at all gritty. I should of however baked it a little longer--the center was still too moist. I used that same combo (1/2 of the blend and 1/2 regular rice flour) in cornbread and that came out really well. Not too dense and not crumbly and dry.
The first time I purchased it I bought it through Barry Farms. They have a recipe for pancakes and I tried it out. Didn't like it. The pancakes reminded me of whole wheat and were dry.
I also have a blend with teff, plaintain, tapioca and something else...I'd have to check. I wanted to try and get more nutritional elements into my flour mix. This mix produces tan colored muffins as you might imagine. But I've had great success in making banana nut, blueberry and raspberry muffins. I didn't try it in my christmas baking as some cookies are meant to be light in color. I think I'll whip up a batch of cocoa drop cookies with this flour tonight and see how it goes!
I think it is very likely true that no gum may be necessary. I'm going to omit it in my loaf (nut breads) next time and see how it turns out.
I just wanted to say I'm sorry you are in this position. Being sick is hard enough, but worrying about these work things just adds to the stress. I feel for you. I've been fortunate to have my job a long time and don't have to worry about being out. But I rarely take off. I saw what happended to some people who did that (because of chronic illness) and I've always been afraid where being absent would leave me. Granted, my direct management has always been good to me, but others haven't been so lucky--and one never knows how the bosses boss feels about attendance. I live in a place where jobs have never been abundant, so it's always a worry.
It is hard to go to work being sick. I struggle with whether to take my IBS meds (that knock me out) and go to work or not take them an be in excriutiating pain at work. Sometimes I wish I could just stay home and not work, but that just isn't an option. I take it one day at a time.
I agree, do document. It would be sad if you ever had to get a lawyer, but one never knows what they might be faced with. It sounds like she's picking on you. I'll venture to guess that it's not that she doesn't believe you are sick, she doesn't want to accept it and so she's punishing you. Just make it go away already so we can get back to business as usual. And yes, she might feel like she can't count on you now. Perhaps you could talk to her about the fear.
Dan, constipation was my main motivation to go gluten free. I'm in my late 40s and it was becoming progressively worse. I went mostly gluten free and found that two days in a row of consuming gluten constipated me. Then it was a single day of consumption and I couldn't go for a couple days. Things were going really well after completely stopping gluten and then I found out if I eat legumes a couple days in a row or if I eat too many gluten free starchy things like muffins, cookies, pretzels etc. I start having problems.
I've been suffering from IBS for about 16+ years now. I tried all the traditional recommendations. Fiber was a disaster, no amount water or exercise worked. I have pretty much always eaten well balanced meals with daily fruit and vegetables. My husband has no problem with our diet.
I don't know if I have celiac disease. I do have genes, symptoms and test results that point to it. So I'm gluten free and life is better. Not perfect, but better!
So...you could try eating less starch and no gluten and see if that helps. In my case, the amount of gluten you have been eating would be too much for me to not be constipated.
I don't have your type hair, but I do have frizzy hair and dry scalp. My hair has been less dry since I use Dr. Bronner's (fragrance free baby--light blue label) liquid soap. I put some tea tree oil in it as well to help with my itching problem. You can buy it at many places, look in the health food or natural product section of the store. I no longer have to use a defrizzing product on my hair as the soap leaves some of the oils in the hair.
I find anytime there is a significant change in the diet it can cause some issues. I for instance, can't eat pears. For whatever reason, they just cause me all kinds of problems anymore. Apple juice can give me the runs. Legumes contstipating. Can't digest bananas...etc. So eating healthy doesn't always mean my body likes everything! Maybe you can see some patterns if you keep a food diary--or just limit your food choices and gradually add more things in. Just a thought