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
There's another thread on this very same discussion. I don't know where exactly it's located now. But I posted a really informative link on gluten sensitivity and intimacy when your partner isn't allergic.
Also, even if you find a doctor that "believes" in yeast overgrowth, they'll probably only think it can lead to intestinal pain like constipation. When in fact, we have yeasts covering EVERY mucous membrane (eyes, mouth, nose, genitals) as well as our intestines and skin. Yeast overgrowth can probably occur anywhere. Just keep in mind that the mainstream medical establishment doesn't believe in such things... even though the diet(s) make so many people well or even healed.
I would say, use ingredients that everyone is familiar with. I think when we use "alternative" ingredients in our gluten-free cooking, it scares people away. It makes them think it's disgusting or foreign, or just plain scary. I think when you can create yummy foods with ingredients that everyday people without food allergies are familiar with, they won't have any negative pre-conceived notions. They'll be more apt to visit the restaurant and enjoy it.
I think I may have figured this out. I was reading up on Addison's. I think I have something related to Addison's called Polyglandular Autoimmune Syndrome type 1. I will be getting tested for it. I'm not in the habit of self-diagnosing, so I can not be sure as of yet. But I feel hopeful because it explains so so much, after all these years. It's making the picture come into focus.
And by the way everyone, you can use the cashew butter recipe as a blank batter (just omit the chocolate chips). So, you could try adding raisins or nuts or who knows what. The cashews don't taste like nuts in this recipe, they just taste buttery so they're a really great blank canvas.
For this recipe, I've done it both ways and either tastes good. Basically, I just let the food processor go for a while and let it get as smooth as possible, but there will inevitably still be a few chunks. But I guess what you're looking for is a more smooth texture, and if there are a few chunks left it's fine.
To make cashew butter, I just buy cashews (roasted and salted or whatever you can find is fine) and place a few handfuls in a food processor. Then, slowly stream in Canola oil (it's important to not use an oil like olive oil because it has a strong flavor), until the mixture starts coming together and has the consistency of peanut butter. And voila -- that's it. Very simple and cost effective. Much better than the $8.00 a jar that the grocery store is selling.
Okay, I was just experimenting with the above recipe and came across a cool (and yummy) variation. I created a chocolate chip cookie that tasted just like "the real" thing, and it doesn't employ any of the alternative flours or alternative ingredients, which makes it really simple and convenient. And just like the above recipe, it's still gluten-free and dairy-free. (Yes, I broke down on my no nuts/no sugar thing and had ONE cookie!)
I made my own cashew butter (but certainly you can buy the stuff in the jar) and used the 1 cup of cashew butter instead of any peanut butter. Then I added 1 cup of natural sugar, one egg, one teaspoon vanilla, 1/2 teaspoon baking soda, and dark chocolate pieces and mixed it all together. Then cooked at 350 degrees for about 10 minutes on a greased cookie sheet.
I was thinking they would taste like cashew cookies with chocolate. Previously, I had used 1/2 cashew butter and 1/2 peanut butter so they still tasted peanut-buttery. Instead, this time... they tasted just like the chocolate chip cookies I grew up eating from my mother's kitchen. And the ingredients are things you all probably have in the house! And even the non-gluten/dairy-free people in my house loved them! They were raving about them!
I've never actually been here but I drove past it today and then looked them up online, and they have a whole list of gluten-free foods and the ingredients that they use to prepare them. Obviously, it's an Italian restaurant, so the incidence of cross-contamination could be high. But I thought it's worth a shot and wanted to share with you all... and when I start eating a little dairy, I'll give it a try myself.
It's located in Bradenton on 41 (where Bradenton and Sarasota meet) by the Sarasota airport.
Also, I got a chuckle out of their menu. It says, "Gluten-Free Menu, We Care About You". LOL
Just wanted to let you all in Southwest Florida (Sarasota/Tampa area) that there's a great restaurant in Sarasota that is completely gluten-free. It's an all-raw food restaurant called Vibe Cuisine. Here's the website: www.veggiemagic.com . Don't let the all-raw thing scare you... they make tasty variations on our favorite foods. They have a menu on the site. They naturally don't use any wheat or grains (other than sprouted rice) and their soy sauce is wheat-free. They're also dairy-free (and meat-free, obviously since it's raw). Lots of veggies, fruits, nuts/seeds, and herbs. Yummmm.