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
When I saw asthma, I thought you may also have an issue with sulfites (which is a type of preservative / food additive). Also, if your digestion is having issues due to ncgi or celiac, etc. then sometimes raw fruits and veggies can cause problems. They're a bit harder to digest. Same goes for chickpeas, they're higher in fiber than other beans.
Also, if you're eating canned chickpeas, they most likely have added sulfites. I cook beans on a pretty regular basis, after soaking for several hours. I usually use a pressure cooker, and today I'm going to make some in my new crock pot. The kinds of beans I eat most are great northern and navy beans. I've recently added black beans, too. I'm going to re-test pinto beans again soon. I also avoid all soy.
Here's a link that's a good starting place for sulfite information: http://www.readingtarget.com/nosulfites/
I can't add anything to mushroom's excellent answer, except my own opinion would be to possibly challenge long enough to get a dermatologist biopsy for DH, but forget trying to get a biopsy by GI. I suspect if you try to go the GI route, you'll be one very miserable person long before enough intestinal damage is done. Especially since you said when you challenged for a week, the rash was all over. Many of us take much more than 1 weekend to get over it.
I've actually been doing pretty good, thankfully! Even itching behind the knees is a rare thing for the last couple of weeks. I think I may be absorbing iodine better. For salt, I've been using the Morton canning & pickling salt. It has NO additives, not even for anti-caking. I quit sea salt for a while, went back to it for a bit and think I had some issues with it. Otherwise I do eat salted butter and eggs with yolks just fine. But I did have some issues with 1 brand of butter I tried, so there was something in there that bothered my system.
I did want to add that I'm still avoiding the sulfites, as well as MSG type ingredients. That helped a ton, also.
Part of the answer depends on whether you'll be using an all-in-one gluten-free flour mix, or buying individual flours. I usually stick with rice flour, tapioca starch / flour (in the case of tapioca they're interchangeable terms) and buckwheat. I'm going to be trying millet flour soon too. At any rate, starting with a mix like Pamela's might be the best bet to start.
My 2nd tip would be to make just 1/2 or 1/3 of the recipe as a test, since 3 cups of flour and 2 cups of sugar is a lot for a cake. It would not be good to be disappointed with it. I know carrot cakes usually use a lot of oil, so scouting out a gluten-free carrot cake recipe might give you some clues on the right proportions. I would suspect you'd want to reduce the oil some for using gluten-free flours with this recipe.
Lastly, I posted a recipe for applesauce cake a little while back you might want to try:
That's very interesting... I haven't priced it for the last year. The supply I have should last a while, since I now use psyllium husks powder more often. Hopefully they don't decide to start using that instead.
I haven't yet attempted a gluten-free pie crust, though I have made a sort of shortbread crust that managed to hold together. I've been using psyllium husk powder in my baking and pancakes rather than the guar gum I had been using, since I'm not using any starches. Guar gum makes some things like my double-recipe flatbread gloppy but psyllium husk powder works pretty well.
The ratio I use is about 3/4 to 1 teaspoon of psyllium husk to 1 cup of flour (generally rice). Then, after it's all mixed I let it sit for about 5-10 mins, for the psyllium husk to 'gel', or whatever it does. I don't know that it would make it stretchy, but I think it'll hold together a lot better. If you try it, let us know how it works.
Hi, welcome to the forum. Yes, if you have DH then you have celiac disease. I think it's wonderful that you found a dermatologist that suspected DH and did a biopsy -- apparently that's a rarity. I hope he did the biopsy from skin right next to the blister and not directly on it?
As to your question about being dx later in life, it's not uncommon; especially if you didn't or don't have the 'classic' symptoms. Even those with the classic symptoms sometimes have a hard time being diagnosed. Those of us with DH usually have fewer of the GI symptoms, though looking back I did have my moments, they were uncommon. Keep us posted on the results of the biopsy. Also be sure to look for the thread about itch relief for some helpful suggestions.
For some of us, yes. I also had to cut out MSG and all the msg 'alias' ingredients I didn't know about, as well as sulfites. Some folks on here had to go with low salicylates, so we're all a bit different. If or when you go low iodine, don't cut it out for more than maybe a couple of months? I'm not an expert... but it is a necessary mineral. As we heal, our body can process it better too.
I'd start with the gluten-free and possibly low iodine, then keep a food diary to see what sorts of other things may cause an issue for you. Then you can come back here with questions or for some research. Hope you stop itching soon!
Edited to add: If you want a diagnosis, don't start a gluten-free diet until you get a DH biopsy done or blood tests done or whatever testing your doctor agrees to do. Sorry, I should have put that up front.
Hang in there! It does get terribly frustrating sometimes, but you'll get through it. My non-expert suggestion would be to eat what you can, and if that means only eating meat and possibly rice for a few days, then do that. When you say you may have problems with rice, is that brown rice, white rice or both? Brown might be a bit harder to digest, however if you're also reacting to corn products you may want to try rinsing white rice before you cook it. That will remove the added nutrients, because apparently they're applied by way of something derived from corn. Dextrose perhaps?
Also, try very well cooked veggies such as carrots, green beans, squash and possibly peas. I'm not sure how any of those would fit with the fructose issues, though.
I've seen several people on here mention that they were positive on biopsy, but negative on blood tests. Also, if you have or can get the actual blood test results with reference ranges, etc. and post them here some of those who are more familiar may have some input. In particular, it would be good to know which tests were part of the 'panel'.
My suggestion would be to eat only unprocessed foods, because it may be some additives that are causing you some of the problems. And keeping a food diary is probably a good idea too. If you have veggies, make sure they're well-cooked. Also, it may be something like soy or dairy is the culprit, so go a day or 2 or a week without either of those ingredients, then test only 1 of them at a time.
Hope you figure it out soon, having a reaction to everything isn't much fun.
Actually, I had a rash on the back of my upper arms ever since I can remember, and I don't recall if it used to itch, but basically it didn't. However, about 2-3 months after starting a gluten-free diet, the back of my arms are clear! No rash! I didn't expect that at all.
They were basically small red bumps, and didn't seem to grow larger or smaller or anything. They were just there... and now they're gone.