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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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 Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can 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-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is 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 Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Severe Allergies + Celiac = What To Eat?
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5 posts in this topic

My daughter is two and she has diary, egg and peanut allergies. She suffers from possible anaphalaxsis (spell?) with peanut. AND she is soy intolerant. Now she just had blood work done and has Celiac Disease. She goes for a biopsy next week to find out for sure. My question is are there any yummy recipes out there for my poor little girl. My dinner recipes are getting between slim and none. And slim left town as of Tuesday. <_<

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Hi,

my son is also off dairy and soy and can only have egg yolk not the whites, so I really know where you're coming from and can relate to the desire to be able to give your child treats that won't be harmful.

What about tree nuts for your daughter? Can she have almonds, for example? If yes, then I have a couple of nice (not absolutely fabulous, but good) gluten/dairy/egg/soy (and peanut) free recipes I could post that I have been using for my toddler.

Best,

Kaylee

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browsing around, i saw that your daughter cannot in fact have almonds.

I have a good gluten/dairy/egg/soy/peanut free recipe for waffles which I can post later. I had never made a waffle in my life until we discovered celiac and I realized I was going to have to change a lot of my assumptions about eating. So, one thing I did was to purchase a waffle iron and I've been making them once a week for breakfast. They're kind of special and my son immediately points and calls out "waffles!" (or, a toddler rendition of that that sounds more like "wall!") when he sees me getting ready to make them.

Best,

Kaylee

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So, here is the waffle recipe I am using. It's a recipe I found I cannot remember where that I changed around. It was originally based on amaranth flour, which I have never actually used. Point being, you could obviously transform it further to suit your needs and tastes. It could undoubtedly be used for pancakes, too (maybe adding more liquid).

Waffles (gluten/dairy/egg/soy/nut free)

Ingredients

1/2 cup brown (or white or half and half) rice flour

1/4 cup buckwheat flour

1/4 cup glutinous rice flour

1/3 cup arrowroot powder

1/4 cup brown sugar

4 tsp baking powder

1/4 tsp salt

1 tbsp or so flax meal (optional, but nice if you like that sort of thing - I add flax to

everything now)

3/4 cup liquid (I use a mix of water and apple juice. Pear juice is supposed to

be easily digestible I think and white grape juice was suggested in a

previous post. Plain water would be fine of course but would take

away from the crispy sweetness of the waffles I expect)

4 tsp oil

Mix dry ingredients well then add in water mixed with oil. Combine ingredients but don't overstir. Pour onto hot waffle maker. These take a bit longer to make than traditional waffles - probably a few extra minutes. Try not to peek before they're done. Wait until the steam stops pouring out. You'll have a better sense of how long they need the second time round. Serve with jam, honey, maple syrup or nothing at all (the juice gives great flavour)

Leftovers can be frozen, briefly microwaved, then toasted.

Note: I know some are wary about buckwheat flour, but my son who has severe reactions to gluten has never had a problem with it. The buckwheat flour could just be replaced by more rice flour, or some other kind for added interest.

Hope this is of use to you,

Kaylee

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