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
Actually I am wondering if this sounds like a celiac rash. I don't know what I would be eating that would have gluten regularly, but I am sure I could have been glutened at a restaurant. We don't go out often, and if I do it's only to places I don't usually have a problem with, like getting fries at five guys. But recently I went to two restaurants that assured me they were safe, but who knows really. I'd did have a blood panel within the last 6-8 months and they told me the results were fine, though I didn't see them for myself. But I haven't had any testing done with this rash. I could be getting exposed somehow.
I have celiac disease and was diagnosed in 09 and have been gluten free since then. Occasionally I get this rash, but this time it is not going away. The places I have it are on both sides of my neck which is sort of one small cluster on each side, the inside/front of both arms above the elbow which are both in a straight line of one bump/blister each making a row of 4 or 5 bumps, across my chest in very small groupings/clusters, on my upper back in clusters, one bump only on each side in front of my hips, and same in back of hips, and then several bumps on each leg. They itch like complete insanity. If I get in to a hot bath or hot water, the itch becomes unbearable. They don't heal or go away or change or get worse or anything. They are like little blisters until I scratch them and then tiny little sores. If they ever do go away, they leave sort of dark purple spots for months and months. Can anyone relate to this and tell me what it might be, and if it could be related to my celiac disease? Thank you!
These kinds of posts annoy me so much!! "We just called La Choy and said it was not gluten free". Why do you do things like that to mislead others??? If you don't know what you're talking about, why post anything at all?? I just got off the phone with La Choy. I spoke to a woman about my La Choy All Purpose Soy Sauce. We have no idea what product you were talking about, but THIS soy sauce does NOT contain any gluten. Furthermore, they test the lines after making anything that DOES contain gluten, before they move on to making another product. Their label will STATE if the product contains wheat, rye, or barley! This product does NOT contain gluten. It is not labeled "gluten free" because of our stupid govt regulations, but she did tell me they were "moving in that direction". If you only eat things labeled "gluten free", then don't eat it! But don't tell everyone it's not gluten free when it is. I have been using it for years, as have many other people, with no issues. Please don't come on here and make blanket statements that aren't even factual.
INGREDIENTS: SUGAR, PARTIALLY HYDROGENATED PALM KERNEL OIL, COCONUT OIL, LACTOSE, WHEY, NATURAL AND ARTIFICIAL FLAVORS (INCLUDING BARLEY PROTEIN), NON-FAT MILK, BUTTERMILK SOLIDS, SODIUM CASEINATE, SOY LECITHIN-AN EMULSIFIER, SALT, ARTIFICIAL COLORS (YELLOW 5 LAKE, YELLOW 6 LAKE, BLUE 2 LAKE)
and yes I know they clearly label, it was my own mistake, and I never blamed Nestle. I'm just posting this in case someone else should fail to look since most baking chips are gluten-free. These are NOT.
I dont know why I thought they were gluten free, but just wanted to post that they aren't, in case someone else should need the info. I went and got some Hershey's butterscotch chips today, which ARE safe. But I had already made some peanut butter cookies with the Nestle brand and ate some. At least I figured it out before I ate the whole bag
I personally love Chipotle. I've been in to MANY different ones all over, and they ALWAYS change their gloves and all the utensils in the entire place as soon as I mention that we have a "gluten allergy". We always get the bowl. The ONLY thing in the entire place with gluten is the flour tortillas and I can't imagine gluten "FLYING" around in there from a freakin flour tortilla. People worry way too much. I am SO thankful for a place like that where my son and I can EAT, it really bothers me when people start ripping it up one side and down the other. If you dont trust it, fine, dont eat there. To have a restaurant where the ONLY ingredient with gluten is an already made tortilla, I think that's pretty nice. I love their chips, they are SAFE, and good luck finding safe tortilla chips in a restaurant! And don't eat the corn tortillas if you dont like that they warm them on the same machine as the flour! OR, better yet, ask them to warm yours between foil! I do it all the time and they never mind! Or, get the crunchy corn, they are really good too! As for the lettuce and cheese, you can skip it, or you can ask them to get you some from the back. Or you can try to imagine the miniscule amount of gluten that would get on lettuce or cheese from a hand that touched a flour tortilla, and then imagine that being ENOUGH gluten to actually make you sick, and then you can convince yourself that you are indeed sick, and then hey, stay home for a week if it makes you happy. PHEW! I just had a pregnancy moment, but oh well, someone has to stand up for the people that aren't paranoid and are just out here trying to make it in this gluten filled world, while still enjoying our lives!
Okay I will try that. At least that gets me the last 24 hours worth, but the rest of the things I will have to hunt through on my own I guess. I still wish it would let me finish reading the "new content" until I'm finished!
Sometimes, I cannot get here to read the posts for a few days. When I click on new content, it nicely brings up all the posts since my last visit. However, sometimes there are 6 or 7 pages and I dont have time to glance thru them all in one sitting. Here's where I get annoyed! After a certain amount of time, say 1 hour, it no longer shows me the new content that I was skimming thru, and instead "resets" itself so that I am only seeing the new content since my CURRENT visit. Then I lose all those posts that I was skimming thru and I have no idea what I missed. I dont like it.
Yeah I know they aren't them most healthy choice out there! But hey, I'm pregnant, and one craving I get is for those old childhood cereals!!!!!!!! Well I just called them and was told the cocoa pebbles, fruity pebbles and a NEW one called cupcake pebbles that supposedly tastes like cake and ice cream, are all without gluten and made on dedicated lines!! They said they don't certify them gluten free because the FACILITY is not gluten free, but the fact that they are made on dedicated lines is good enough for me!!!!!!! I'm eatin them!! and I'm also going ot make marshmallow treats out of them!! So THERE!!!
I would recommend rescheduling the endoscopy. Being gluten free is not easy. It's also not easy explaining to people WHY you are gluten free, especially if you dont have a formal diagnosis. It might all sound rosy and wonderful right now, but wait a few months until you are hungry and someone offers you food and tells you it's gluten free but you're not sure. If you HAVE a formal diagnosis by endoscopy, you will say "No, thank you" and wait until you can get something you KNOW is gluten free. You will have no trouble telling people, "I can't eat gluten because I have Celiac Disease". If you diagnose yourself, a few months down the road it is going to be all too easy to get lax on the diet and then you're going to be right back where you are now. The test is no big deal and is over before you know it. Why not get it done so you have proof. Also, why spend all this time and money not eating gluten if you do NOT have Celiac Disease? Life is a LOT easier when you have a proven diagnosis, in my opinion.
Wow. I appreciated the original article's intent to point out the TRUTHFUL lacking nutritional quality in mainstream gluten-free products. I dont see any problem with that at all. But the poster following that has made many sweeping generalizations and assumptions that are just baseless opinions and paranoia. I'm sorry I wasted my time reading any further than the original post.
Okay these are really REALLY good. I only post recipes we LOVE. Hope someone else likes it too.
1 1/2 cups gluten-free cookie crumbs (I used those new Smorables but at $5 a box and needing the entire box, I'll use something else next time. However, I must say they did taste almost just like the graham cracker crust I was craving!)
3 Tbsp sugar
1/4 cup butter, melted
1 (8oz) pkg cream cheese
1 (14oz) can sweetened condensed milk
1 (15oz) can pumpkin
3 tsp pumpkin pie spice
1/2 tsp salt
1/2-1 cup chopped nuts (I used walnuts)
Heat oven to 350. Mix cookie crumbs, sugar, butter, and 1 tsp spice together in 13x9 dish. Spread out and pack into bottom of dish until set and formed for crust. Beat cream cheese until fluffy. Add remaining ingredients(except nuts), including remaining 2 tsp spice, and mix well. Pour over crust. Sprinkle top with nuts. Bake until set, about 30-35 minutes. Cool on counter, then chill in refrigerator. Cut into bars.
Yes the crust held together perfectly for the quiche! It stood up just like a regular crust and it was even somewhat flaky! I think the flax helped with that, along with making it look prettier. Let's see, I always make 2 quiches as I have a large family. Here's the recipe.
1 3/4 cups milk
1 cup shredded swiss cheese
1 cup shredded monterey jack cheese
1 10oz pkg frozen spinach, thawed and squeezed out well (you can use a larger pkg too)
1/3 cup green onions, sliced
1/2 tsp pepper
salt to taste
Mix all together, pour into 2 pie shells (prebake my crust recipe for 10 minutes at 400). For quiche, set oven to 350, and bake for 45 minutes, until knife inserted near center comes out clean.
For broccoli ham quiche, replace spinach and green onion with 1 to 1 1/2 cups finely chopped cooked broccoli, 1/2 cup chopped ham, and minced onions.
Just wanted to add, I've been making this quiche for about 13 years now! I'm glad I've found a good replacement for the crust.
I use my vitamix to grind up brown rice, white rice, millet, etc. Not sure if it would qualify as superfine, since I'm not really sure what that means, but it sure makes it in to flour and I use it a lot. I'm going to get some buckwheat and try grinding that next, can't wait!