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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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    • Gluten ataxia...?
      I was explaining that some people have other trouble that is immune related and caused by eating gluten, but doesn't effect the gut in a noticeable way. According to the paper that I quoted there are some people which have different types of brain problems but don't have inflammation when tested by a biopsy.  The author used the term "non-Celiac gluten sensitivity" to refer to anyone who has any brain trouble that can be traced to gluten but without obvious gut inflammation.  There are a lot of different possible ways gluten can effect the brain some may not be related to the gut.  It could still be an immune system problem.  Normally "non-Celiac gluten sensitivity" refers to just a food intolerance.  Withdrawal symptoms are not normal and could be indicative of an immune system response of some sort, but I don't know for sure.        
    • Weird Reaction
      Hi Richie I've put the above in quotes as you have described in the first and second sentence how I felt six months prior to my DX.   In my own case, in the end I concluded it was anxiety after consulting Dr Google!  It was such an alien feeling to me, I couldn't even think what it was, particularly as life was pretty good at the time.  Anxiety is a problem for a lot of celiacs prior to diagnosis, and often after glutening after going gluten-free. You mention breathlessness, this of course can be for reasons such as anaemia (again a common celiac problem, I had this prior to DX) but of course also can arise if you are anxious.   Re 'gluten free' - Flowerqueen is right, from what I have read on this forum some people really do seem to react with less than 20ppm.    But perhaps some other things to consider...  could there be something wrong with the batch you have consumed?  Might it be worth contacting the manufacturers?   That said, you could , as Flowerqueen suggests, have a problem with another ingredient, in the product or something else you consumed. In the past I have had a terrible reaction - fever, trembling, diarrhea, stomach cramps that lasted up to three hours the last three times I ate..... broccoli, of all things.    Who would have thought that possible?  I have often thought I should try it again, just to be sure it was the broccoli, as it is a 'super food' that I ought to have in my diet, that I like very much, but the thought of having such a reaction again has put me off. I do hope you will find some answers soon.  
    • Weird Reaction
      Hi Richie,  I've not heard of this drink before, as I live in the UK, but any drink made from barley is something you should avoid.  There's a brand in the UK that makes lemon and barley water and orange and barley water and Coeliac UK say it is not safe for people with Coeliac disease.  (Our labelling laws in the UK changed a couple of years ago).  You say the drink you had was under 20 ppm, which is acceptable (usually) for coeliacs, but a lot of people are super-sensitive to gluten even in very small amounts.  I recently had a similar problem with something which was supposed to be okay for coeliacs, but when I checked the website of the product, for all it said there were no gluten containing ingredients, it was produced in an area where gluten was present, which was enough to put me off and must admit, the symptoms you describe sound very much like I experienced at the time.  (Personally I'd be avoiding that particular drink like the plague from now on). One other thing though,  have you checked the ingredients to see if there could be anything else in it which you may be intolerant to? 
    • Confused
      I have not. I'll talk to my doctor about it
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