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
This was me 4 years ago. But cooking gluten free comfort foods has become my passion. I even started a blog so I could keep track of all my recipes for my kids, since they inherited bad genes from me, I wanted to make sure they can cook all the foods they love when they grow up and are on their own. Honestly, the home made gluten-free versions of grilled cheese, pizza and mac & cheese are as good as I remember. I was only diagnosed a few months ago, but my kids were diagnosed 4 years ago. SO I had the real thing not that long ago. I did a fair comparison to work out the kinks in my cooking by doing back to back taste testing (something I can't do anymore, but now I make my husband do it.)
If you really like to cook, it's almost more fun, because it's like a chemistry experiment. With wheat flour, it doesn't matter what you are making, for the most part. If you're making bread, add yeast to get it to rise. If you're baking sweets, add baking powder. That's kind of it. But with gluten-free baking and cooking, you have SO many flours to choose from and depending on what you're making, you can pick and choose the ones with the right properties and textures to get what you're looking for.
You might want to ask your caterer for suggestions as well. We just had a party last weekend for my parents 50th wedding anniversary and the caterer was able to suggest several gluten-free options to accommodative my kids. For appetizers, we had fresh fruit on sticks with a yogurt dipping sauce and gluten-free crab cakes (my dad is originally from Baltimore).
The entrees were chicken and fish that were both gluten free and in addition to bread and other items, she made a fabulous risotto.
I find that if I add 50% more baking powder than a recipe calls for plus a small amount of baking soda, I get very good rise. I've also noticed that I get more rise if I use soy milk. I haven't figured out why this is yet, but it's pretty consistent in baked goods.
Thanks for the welcome! I feel like I should have been posting here for years; I'd be way ahead of where I am if I had.
No, I can't get them to get tested. It's driving me nuts. Of course they think I'm the Celiac Tyrant because anytime anyone even has a slight symptom that my be related to celiac, I dive into that. They all just roll their eyes at me.
I have not tried a ROCK group. Are they like local support groups or an online thing? Might be cool to meet in person. When my twins were little, I'm not sure I would have made it without the Mothers of Twins Club,
This is kind of how I felt. It seemed like a cruel thing to do to him after he'd been so sick for so long. I'm not worried about a tax write off. My husband is self-employed so taxes are already a tricky thing for us. I wasn't seeking a financial reason when I spoke with the Ped GI, just a medical reason, but she didn't give me one and I think at that stage I was still like a deer caught in the headlights and didn't have the forethought to keep asking.
I don't really notice any symptoms in him at all any more, but I'm always on the lookout for things; hyper vigilant, I guess, because there are so many things that seem to go hand-in-hand with celiac.
Yes, my sons' symptoms completely disappeared off of gluten. The problem was. it took us 2 months to get in to see the pediatric GI and she was annoyed with me for not getting in sooner, as if it was MY scheduling desk that did the arranging. I merely took the very first appointment available and was first on a list to call in case of any cancellations. It was at this point that she wanted me to put him back on gluten so she could do the biopsy and I just couldn't bring myself to do that to him. So we don't really know how bad the damage was, but based on his severe symptoms, I am assuming they were rather damaged.
Are there any other issues that can give you a positive on both the serologic and genetic test and not be celiac? It's been a few years now, but I wonder if it's worth it to pursue the biopsy again.
I haven't tried this book yet, but I've managed to kluge together a bread recipe that's not half bad. It's more of an artisan type bread. I've made parmesean and roasted garlic so far for sandwiches and toast, and then yesterday I made a cinnamon walnut bread with it that was good by itself, but I also ended up making french toast for breakfast and it was hit.
It doesn't taste like Boudin's bread, but it's the best gluten-free bread I've had so far. I'm still trying to figure out how to make a gluten-free sourdough starter, but all of my experiments have flopped. Literally.
ETA: I should have mentioned that I use a combination of Bob's Red Mill gluten-free All Purpose Baking Flour, some sweet rice flour and cornstarch. I think the Bob's Red Mill has sorghum, potato starch and tapioca flour in it.
So what I want to know, is if you get the positive blood test for celiac and the gluten-free diet resolves all symptoms, what else COULD it be that needs to be ruled out with a biopsy? In other words, is there any chance at all that my son doesn't have celiac and it was all just coincidence? I haven't been able to get an answer to what other possible illness could cause all the symptoms AND a positive blood test. If there is nothing else, why is a biopsy needed?
When I asked the pediatric GI why I should put my son through that she said, "So you'd have a definitive diagnosis which you need to write your food off your taxes." That seemed a rather lame reason to me to put my kid through hell again. Does anyone else have a doctor that gave a better reason?
My son was 3 and never had diarrhea or loose stools. In fact, it was just the opposite. He was constipated and his poop was very pale, nearly white. He vomited daily and what I noticed about the vomit was how thick it was. It looked like oatmeal. The pale stools is what finally led me to discover there was even a thing called celiac and mention it to my doctor.
Oh my gosh, I had no idea! My daughter has had some patches on her face that seem to come and go and I even told my husband that it looked like vitilago, but then it went away. It seems like every day I hear about more connections between celiac and other disorders.