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Back Again 8 Years Later
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Hi all- I was diagnosed gluten sensitive and wheat allergy 8 years ago. I never experienced any symptoms and was diagnosed based upon IGA level abnormal (141) and a positive reaction to wheat under my skin during testing. Also, I have the DQ8 marker. Anyway, I was told then that I could eat gluten if I wanted to since it wasn't doing anything at the time. Fast forward 8 years- I think I need to go on a gluten free diet to help with some symptoms I have been experiencing.

My question is what is new in the gluten free world that I don't know about yet. IE - yummy bread, mainstream foods, thoughts etc.

I really am starting from scratch. I was on a gluten-free diet for a year 8 years ago but things were different then. Back then the list of mainstream food was free on this website!

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Welcome back.

Do check out the products section of the board as there is a lot of info there.

The world of gluten free food is expanding daily and much more edible than 8 years ago.

Some good brands to look for: Kinnickinnick makes good breads and ready made pizza shells, bagels, doughnuts etc. Gluten Free Pantry has some great mixes. Cakes, breads, and a French bread mix that makes great pizza dough. Bakery on Main makes good granola if you like it. There are many more great products out there than these. If you have a favorite ask on the product board or in recipes what folks do as a sub.

Some companies are good at not hiding gluten, Kraft and Unilever are 2.

Many companies also put gluten info on their websites now so sometimes a quick search will give you the answer.

If you live near a Wegmans they label all their gluten free stuff with a circle G. I shop there all the time.

Health food stores are another good source.

To start some find it easiest to go with whole unprocessed food as much as possible. You will heal fastest that way.

Ask any questions you need to. Hopefully you will be feeling great soon.

Hi all- I was diagnosed gluten sensitive and wheat allergy 8 years ago. I never experienced any symptoms and was diagnosed based upon IGA level abnormal (141) and a positive reaction to wheat under my skin during testing. Also, I have the DQ8 marker. Anyway, I was told then that I could eat gluten if I wanted to since it wasn't doing anything at the time. Fast forward 8 years- I think I need to go on a gluten free diet to help with some symptoms I have been experiencing.

My question is what is new in the gluten free world that I don't know about yet. IE - yummy bread, mainstream foods, thoughts etc.

I really am starting from scratch. I was on a gluten-free diet for a year 8 years ago but things were different then. Back then the list of mainstream food was free on this website!

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Welcome back.

Do check out the products section of the board as there is a lot of info there.

The world of gluten free food is expanding daily and much more edible than 8 years ago.

Some good brands to look for: Kinnickinnick makes good breads and ready made pizza shells, bagels, doughnuts etc. Gluten Free Pantry has some great mixes. Cakes, breads, and a French bread mix that makes great pizza dough. Bakery on Main makes good granola if you like it. There are many more great products out there than these. If you have a favorite ask on the product board or in recipes what folks do as a sub.

Some companies are good at not hiding gluten, Kraft and Unilever are 2.

Many companies also put gluten info on their websites now so sometimes a quick search will give you the answer.

If you live near a Wegmans they label all their gluten free stuff with a circle G. I shop there all the time.

Health food stores are another good source.

To start some find it easiest to go with whole unprocessed food as much as possible. You will heal fastest that way.

Ask any questions you need to. Hopefully you will be feeling great soon.

Thank you for your reply. I know I used to like Kinnickinnick's white sandwich bread years ago. It was the closest thing to regular bread I could find. I remember Pamela's fudge brownies too. Yumm! The hardest thing for me will be finding a natural food store near my new house. THere was a great one where I used to live. So I have to go searching again. I don't believe there is a Wegmans near by but I am going to check. Again thanks for the great info and support. I am sure I will be asking many questions as I get back in the swing of things!

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I find a lot of gluten-free foods on Amazon, too. Sometimes it is cheaper on there than buying them at my local health food stores.

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Betty Crocker has gluten free brownies, yellow cake and chocolate chip cookie mix. We made the brownies and they taste exactly like the real thing. My husband and son could not tell the difference at all and neither could I. My local Stater Bros. carries all of them. I live in So Cal, so I'm not sure if they carry them everywhere.

I like Udi's bread. It's overpriced and a tiny loaf, but still it tastes good. I don't think it's amazing but it doesn't fall apart for a sandwich.

Tinkyada rice pasta is very good. I'm Italian and was really freaked about pasta but that one is pretty good.

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    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

      -FATIGUE. I'm still so tired, fatigued so much of the time. My doctors blame this on the stress of my husband's diagnosis and my periodic trouble sleeping. But even during weeks where I'm sleeping enough (8-10 hrs a day), eating right, exercising as I can, trying to keep stress at bay, I'm still so bleeping tired. Maybe not when I wake up, but by late afternoon. Often my legs even feel weak/wooden. Has anyone else experienced greater fatigue early on after being diagnosed? This will pass, yes? I know I could cut out the sweets and that could help, but also, being a caregiver is hard and sometimes it's nice to eat your feelings between therapy sessions.  

      -SYMPTOMS CAUSED BY FATIGUE? Sometimes I'll have other "feels like I've been glutened" symptoms if I haven't gotten enough sleep, though I'm trying so hard to sleep at least 8 hours a night these days. Hasn't happened in a while thankfully, but there was a point this summer where my insomnia was bad and my arms were achy and I had some crazy flank/back pain I'd never experienced before. For weeks. Doctor ordered me to sleep sleep sleep, taking Benedryl if needed. I did, and the symptoms went away, but weird, yes? Has this happened to you? I ask because I want to make sure I'm getting all strange pains tested to the full extent if there's a chance it's something other than celiac. I do sometimes still feel that strange side stitch after a CC incident.

      -SKIN PROBLEMS. I have had a smidge of eczema since I was a teen and it - and the dermatitis herpetiformis I've acquired with my dx - are out of control right now. I recognize the connection with stress, but also, has anyone found any great natural remedies for DH to stop the itching? I've tried so many useless ointments and medicated creams, a number of them given to my by a dermo months ago. I see my naturopath this week, but thought I'd ask here too.

      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

      Thank you so much!  
    • Hang in there!  Count your blessings.  Do something you like to do and relax. I know that is hard to do as a young mother (as I sit here in the kitchen sipping coffee quietly as my teenager is sleeping in after a late football game last night where she marched in 90 degree plus weather in full uniform).   But seriously, take a few minutes to relax!  
    • Meredith, this is very true. A colonoscopy is for diagnosis of the lower intestine, endoscopy for the upper intestine.  How did your doctor interpret the tests? I suggest you read the link Cycling Lady gave you because it contains a lot of good information. 
    • Sorry, but this product (supplement) is not even certified gluten free.   Seems odd that a product geared to Non-Celiac Gluten Intolerance would not take the extra step of getting certified.   I guess I am a Nervous Nellie, especially after the reports that several probiotics were contaminated with gluten.   https://celiac.org/blog/2015/06/probiotics-your-friend-or-foe/
    • Thank you for posting that. I've had a lot of that bloodwork done and everything is normal. At the peak of this belly bug I had blood work done and my white count was fine. I think it's just my health anxiety scaring me into thinking this is something scarier (to me) than celiac. Maybe the anxiety will subside once I go gluten-free. The anxiety is brutal.
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