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
Emeril Lagasse has a show on the Plaet Green Network called Emeril Green. He has done several shows with full gluten-free menus. This was from one of them. I have tried every pre-made pizza crust including the famous "still riding" and Dr. Scharr's. And for homemade we usually use the NY foldable crust recipe from this site or the Chebe recipe. But This one takes the cake - or shall I say pie!! Really, you gotta try this! A couple of tips: one is that I would add a little extra salt or a couple of teaspoons of Italian seasoning to the crust. And, be sure to roll/pat it out pretty thin, it really puffs up like french bread. For a video clip of Emeril making this and toppiong ideas, go to http://planetgreen.discovery.com//food-hea...free-pizza.html
He warns about using veggie toppings as they might make the crust soggy - but I put on every single vegie I had in the fridge and the crust was totally chewy and not soggy at all! Hope you like it!
I am always arguing with my 8 year old twins about this. They are like whaaaaaaat's for breakfast??? There's nothing we can have. I'm like oh booo-hooo cry me a river . . . what CAN'T you have? They are lucky not to have any other intolerances other than gluten (although dd is also a type1 diabetic).
Here are the menu choices at Chez Short Order:
Any kind of eggs you wish: boiled, fried, scrambled, poached, quiched, frittata'd with a side of bacon, sausage, whatever. Glutino is now making an actual edible gluten-free bagel and english muffin. Want cream cheese on that? How 'bout make it into a "mc-gluten-free-muffin". A little smoked salmon on that bagel?
If we've got all day to spend on this how about some hash browns, home fries, latkes . . . you name it, what the heck, I'm here to serve!
Not in the mood for eggs? How about the incredibly long list of gluten-free cereals, both hot and cold? Everything from healthy to sugary. Can't find one you like?
Yogurt? Greek with honey, a little bakery on main granola mixed it? In a rush, grab a bar: lar bar, tigers milk, environkids, kind bar, prana, bakery on main, glutino . . .
How about homemade waffles? Want those with blueberries? bannanas? Or fresh hot pancakes, maybe a little splash of buttermilk in them? Shall I warm the maple syrup for you? Wait, I've got some left over bread that is going stale, how about french toast. A little cinnamon and vanilla in that?
Oh I could get up a little early and throw in some banana bread - let's toss in some chocolate chips and make it special. What about chebe cinnamon buns, oh no really, it's no extra work, I was up anyway.
But nooooooo - we're sick of all that!! So I say - you know where the frozen, Van's waffles are and how to work the toaster so help yourelf, I'm going back to bed!!! (And throw a little peanut butter on it for protien.)
And yes there is fruit to boot!
On the serious side though - we eat "breakfast for dinner" at least once a week. I think it really is the easiest of all gluten free meals. The options are endless.
I think I have posted my tortilla recipe before, but here it is again. These are by far the best tortillas I have ever had - gluten-free or not!! They take a little work and patience, but if you've got a little over an hour to spend you should be able to get about 16 large tortillas out of the recipe. They freeze well. I usually put 8 in a gallon zip lock in the fridge and the other 8 in a zip lock in the freezer then when we're down to our last in the fridge I throw the ones from the freezer into the fridge. They are great for sandwich wraps, roll-ups, burritos, quesidillas and even little individual pizzas! Sooooo good. I hope you try them!
My son is now 8 1/2 years old and when he hits the third percentile on the weight chart we cheer - it's the heighest he's ever gotten. He's often been off the bottom of the chart. He's so skinny that we lose him when he stands sideways. We've tried absolutely everything to bulk this kid up (and he does not have nearly the restrictions that your daughter has - just gluten-free and he doesn't drink milk, by choice, he hates it).
One thing we do is always have a bag of potato chips going for him. He usually hits that bag 7 times a day. Unbelievably he still does not gain weight. At his age he is still only 47 lbs. Just for point of reference, his twin sister (also Celiac/gluten-free) weighs 68 lbs.
Our ped. keeps telling me - some people are just skinny. Very hard for me to buy that answer considering his genetics and his food issues. I keep asking if there could be a thyroid issue but she says no, since he is growing in height (about 25th percentile for height).
I can't think of what else to suggest other than pototo chips with such a limited diet. I like the coconut milk idea, I think I'll try that too. I am sure it is very hard - good luck!!
I am not a huge fan of protein shakes but finally found one that I like - Whey Factors by Natural Factors (from Canada). I am trying to get my protien intake up and so am forcing myself to get two of these shakes in per day. My stomach is not pleased (and neither is my family for that matter). The label says that the product contains "no wheat" but I contacted Natural Factors to see if by any chance there could be anything else gluten containing in there - they said no, it is gluten free.
So now I am stumped . . . dairy does not typically bother me, so I don't think it is that. My kids took it away from me and hid it, but I found it and after not having it for a few days (and feeling better) I gave it another try and bam, it got me again (so they knew I found it and was sneaking it - a Celiac can't hide!!).
So, my questions - anybody have a good tasting, low carb whey protein powder they like? And can whey itself be the problem? I know that is not gluten related, but can it be hard on the stamach? Any thoughts?
Hi everyone and happy holiday season! I have not posted in a very long time, but wanted to share this recipe with as many people as possible. If you are into being in the kitchen for a while coming up with a masterpiece - - you will love these!!
If you try them, let me know how you like 'em and if you have any questions. I use a ravioli press that looks like this: http://www.(Company Name Removed - They Spammed This Forum and are Banned)/Norpro-NP1043-RAVIOL...S/dp/B000BBGV0G making the process a little less taxing.
Here's the Recipe:
1 C tapioca flour
1 C rice flour (white superfine, if you can get it)
2/3 C potato starch flour
1/3 C Soy flour
1/2 tsp salt
1 tsp. xanthan gum
1 tsp olive oil
1/3 C water (or more if needed to make nice smooth dough)
Mix dry ing. together. Make a well in the center of the dry stuff. Dump the wet stuff (slightly mixed together) in the well and mix it in with a fork. Add the water a little at a time to form dough. Knead it into a smooth dough. Let sit for 10 min. Then divide into 4 pieces. Put 3 in the fridge while working with 1. Split it into 2 pieces, roll each one out (use a little rice flour to keep it from sticking if nec.) to a flat rectangle, really thin - the size of the press. put filling onto each square, being careful not to overfill. Cover with second sheet of pasta. Press and there it is!
you can go with whatever you would use for lasagne or:
A couple of cups of ricotta
a bunch of parm.
salt & pepper
basil, oregano, whatever you've got for spices
Spinach if you're into it (we are!)
Mix it all up.
These cook up pretty quickly, about 8 min. in boiling water. Should freeze fine, then add a little time when boiling.
You could certainly use breadstick mix instead of the pizza mix. The only one I would adjust for is if you decide to use the "plain" Chebe that comes in the red bag. That one contains dry milk and the others do not. So I guess if I were going to use that one, I'd use water instead of milk in the final product - but I have not tried it. I have however used it to make "garlic naan" (Indian flat bread) - using plain yogurt instead of water or milk. They came out great!
Not to hijack here but - i bought some cany canes that were "all natural" blah, blah, gluten free, yada, yada at whole foods around the holidays thinking they would be safer . . . sure enough, I get them home and there is indeed fine print that says made in china! amazing.
I am not at all sure I can answer your question. But I certainly know where you're coming from. My son's behavior had been getting progressively worse over the course of the last 3 years. From age 4 to now 7. Parents of "typical" kids would just not believe me when I would say that this otherwise sweet, innocent, wonderful child would throw fits that would last at least 2 hours. He was becoming increasingly violent in his outbursts and was talking about hurting himself or others - he was in an absolutely desparate state. We were constantly on him to "control himself" and he would say "I can't" and we would say of course you can. We were on the very verge of trying to seek out medication for him (we tried counseling - didn't help). Then he decided he wanted to go gluten free (twin sister has confirmed celiac) because he's sick of having stomach aches all the time.
Well, long story short - we have a new son and a totally peaceful happy home! I can not even believe it! This is the first Christmas ever that did not end with him throwing a massive over the top fit and losing it. He was calm, happy, social, making eye contact, I just can't even describe the difference in words - gotta see it to believe it. Anyway, talk about guilt - we've been riding this poor kid for 3 years and it truly was not in his control.
The other half of the story is that we now believe that the Celiac tests that were performed on him 3 years ago and again 2 years ago were false negatives and he is indeed as true a Celiac as his twin. He's now gluten-free - reports that stomach aches are nearly non- existant.
As for the temper - it's pretty much gone. In the last month he has gotten upset in the same manner as before but the big difference that we see is that he can't maintain it. He is able to see the other side and resolve it (more like a typical kid). He's not "stuck" in the behavior anymore. So, I guess I would suggest watching your dd's behavior and noticing, if she's upset and working her way through it and calming down or just ramping up and staying there for a prolonged time.
We had a long talk with DS about the fact that it is okay to get upset, we all get upset - you just need to be able to handle it appropriately. That's what gluten seemed to be standing in the way of.
I have posted the tortilla recipe in a couple of places but recently had an accidental change when making them that resulted in the absolute final edition of the ultimate tortilla. I really do actually like these better than the wheat flour counterpart. Here it is and I hope you give it a try:
1 package pizza crust Chebe
1 package bread stick Chebe
4 Tablespoons flax meal
4 Tablespoons Pamela's Mix (any basic flour mix will probably work here)
4 Tablespoons Olive Oil
1/2 Cup or more of Milk to make this into a nice pliable, kneadable dough. Not too sticky but not dry.
Take a gallon size ziploc bag and cut open all three sides leaving just the zipper zipped. Then pull off golf ball (or slightly larger) sized balls of dough - place in center of bag, between plastic and roll out into a very thin circle. Remove from plastic and cook on a heated to low/med. heat frying pan (NOT greased). Cook for about a minute (until slightly golden) then flip and do the other side. Pile them up. I put half of them in a baggie in the freezer and the other half in a bag in the fridge. This recipe makes about 14 large (burrito sized) tortillas.
Now you've got the prefect thing for burritos, quesidiallas, sandwich wraps, and you've got to try them as personal pizzas, just top 'em and pop in the oven till toppings are melted and bubbly.
The tortillas may be a little stiff (but never "crack") when pulled directly out of the fridge but are very bendable and flexible once warmed up - either on a pan or in the mic. for a few seconds.
I have not ever heard anything about making age adjustments. In fact I was just at my son's pediatrician discussing this very issue today. My son's total IGA is 34 (quite low) with normal starting at like 81. We had a long conversation about what it means to be IGA deficient and how that number effects tTg (as in renders it a useless indicator of Celiac). But she never mentioned adjusting the total IGA for age. Oh, by the way, my son is 7 1/2.
I have also been surfing the net for any info about immunoglobulin IGA and how a low number in this area can scew the celiac panel - and have seen no mention of adjustments. So, I would double check that.
I second the dang tocopherol acetate (vit. e). That's what got us. There are many sources for vit. e it can be from soy, coconut, etc. but can also be from wheat.
We had a bottle of "pure" vit. e. oil. That's all it said on the label and we were using it to soothe our daughter's very sore chapped upper lip and nose when she had colds and during the winter. Well guess what? When her numbers also were not coming down and I was totally ripping my hair out - I started calling every company, cat litter, baby wipes, you name it, I called them, just going nuts. Well finally get to the vit. e. oil and it turns out that there is only one ingredient pure 100% wheat germ oil! Yikes - we were liberally applying gluten directly to the child's mouth (and especially at bedtime when she sucked her thumb - oh and let's not forget occasionally putting it on the chapped hands!). Ughhh!
And it is very hard to find a chapped stick that does not contain tocopheryl acetate. Again not all vit. e is wheat but it is impossible to know without calling.
It is just so insidious. You are working hard and doing a good job and I know that if you say your daughter isn't "cheating" or "sneaking" she's not - there is just probably some totally obscure bizarre source you have not identified.
We sat down with a pen and paper and made a list of every single thing the kid eats, touches, plays with, comes in contact with. Then we made another column of naturally gluten-free, labeled gluten-free, verified, or questionable. Then we set out calling on anything questionable and on some things that she used every day (like peanut butter) we just switched brands to something that was verified or labeled gluten-free.
Just wanted to drop a line to say that I think we got our answer. . .
He got glutened last night
he had a stomach ache shortly after the offending food. Then he had several bouts of D today but most telling - the nasty temper is back with a vengence. We haven't seen it for the three weeks that he's been gluten-free but he is beside himself with anger and misery. And, when he runs out of things to melt down about he just sits in the middle of the room and cries. Says he's felt this way all day and can't stand being in his own body. Poor baby! (poor family )
That's enough proof for me. No more testing - just a nice clean gluten-free life!