Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Flour Substitution For Cornbread?


LisaM7

Recommended Posts

LisaM7 Newbie

I just found out a few weeks ago that I am gluten sensitive and am delving into this whole new arena. A bit daunting!

I need to find a good substitution for regular all-purpose flour in my cornbread recipe (my grandmother's recipe, which she developed -- the best cornbread I've ever had). The recipe uses twice as much white cornmeal as flour (1 cup cornmeal, 1/2 cup flour), along with baking soda, baking powder, salt, a pinch of sugar, a little bit of oil, 2 eggs and buttermilk.

Can anyone help me with the best gluten-free substitution for the flour that would not change the taste of this fabulous recipe? And would I need to use a different amount than the 1/2 cup of regular flour?

Many thanks!

Lisa

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



freeatlast Collaborator

I just found out a few weeks ago that I am gluten sensitive and am delving into this whole new arena. A bit daunting!

I need to find a good substitution for regular all-purpose flour in my cornbread recipe (my grandmother's recipe, which she developed -- the best cornbread I've ever had). The recipe uses twice as much white cornmeal as flour (1 cup cornmeal, 1/2 cup flour), along with baking soda, baking powder, salt, a pinch of sugar, a little bit of oil, 2 eggs and buttermilk.

Can anyone help me with the best gluten-free substitution for the flour that would not change the taste of this fabulous recipe? And would I need to use a different amount than the 1/2 cup of regular flour?

Many thanks!

Lisa

I would think you could substitute 1/2 cup of rice flour or *Bette Hagin's rice mix and 1 t. xanthan gum and you would be all set.

Please share the recipe with us if it's not too much trouble to type up.

Thanks!

*3 cups White Rice Flour (or Brown Rice Flour)

1 cups Potato Starch

1/2 cup Tapioca Flour

Link to comment
Share on other sites
BethJ Rookie

My recipe calls for 3/4 cup yellow corn meal and 1/4 cup flour. I simply substituted 1/4 cup of Bob's Red Mill all-purpose baking mix and it turned out great. I never liked much flour in my cornbread anyway.

Link to comment
Share on other sites
LisaM7 Newbie

Thanks so much for the replies! And I will bring my grandmother's cornbread recipe tomorrow and type it up (with regular flour; I'll leave it to anyone wanting to try the recipe to use their own flour substitution). I must warn that the recipe is "a slightly rounded cup" of this and "slightly heaping" of that. My grandmother (an absolutely fabulous southern cook) never measured anything, and to get her cornbread recipe on paper my father literally put measuring cups and spoons under the ingredients as she put them in the mixing bowl to see how much of each ingredient she used. It took several attempts to get it right, but he finally did. This was many decades ago.

Lisa

I would think you could substitute 1/2 cup of rice flour or *Bette Hagin's rice mix and 1 t. xanthan gum and you would be all set.

Please share the recipe with us if it's not too much trouble to type up.

Thanks!

*3 cups White Rice Flour (or Brown Rice Flour)

1 cups Potato Starch

1/2 cup Tapioca Flour

Link to comment
Share on other sites
Takala Enthusiast

Almond meal with amaranth and sorghum - this baked with a little molasses and sweetener tastes very much like cornbread without any corn having to be in it. Heat the skillet with oil, pour in the batter, cook on stovetop, finish under the broiler. Almond meal and amaranth are "sticky" enough you don't have to use gums when cooked this way, and sorghum is a tasty gluten free grain. Nuts can be ground in the blender if you can't find almond meal and just need a small quantity.

Be sure your cast iron is dedicated to gluten free - may have to burn it off in the oven cleaning cycle, and then re season the pan, if it is not new.

Link to comment
Share on other sites
freeatlast Collaborator

Almond meal with amaranth and sorghum - this baked with a little molasses and sweetener tastes very much like cornbread without any corn having to be in it. Heat the skillet with oil, pour in the batter, cook on stovetop, finish under the broiler. Almond meal and amaranth are "sticky" enough you don't have to use gums when cooked this way, and sorghum is a tasty gluten free grain. Nuts can be ground in the blender if you can't find almond meal and just need a small quantity.

Be sure your cast iron is dedicated to gluten free - may have to burn it off in the oven cleaning cycle, and then re season the pan, if it is not new.

Are you saying you use equal parts of those three gluten-free flours? No salt? No baking powder? What do you use for liquid?

Link to comment
Share on other sites
LisaM7 Newbie

I was wondering that too ....

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



freeatlast Collaborator

I just found out a few weeks ago that I am gluten sensitive and am delving into this whole new arena. A bit daunting!

I need to find a good substitution for regular all-purpose flour in my cornbread recipe (my grandmother's recipe, which she developed -- the best cornbread I've ever had). The recipe uses twice as much white cornmeal as flour (1 cup cornmeal, 1/2 cup flour), along with baking soda, baking powder, salt, a pinch of sugar, a little bit of oil, 2 eggs and buttermilk.

Can anyone help me with the best gluten-free substitution for the flour that would not change the taste of this fabulous recipe? And would I need to use a different amount than the 1/2 cup of regular flour?

Many thanks!

Lisa

Lisa, also I have a killer cornbread recipe that someone posted on here as Old Southern Granny's Cornbread - perfect everytime. It does not have flour in it. I just made some and it's cooling downstairs.

Two changes: I use a medium frying pan and mix 1 tablespoon apple cider vinegar with regular milk to equal one cup, scant,and wait for about 5 minutes before adding to the dry mixture.

Here it is:

Old Southern Grannys Cornbread

By Luvs2eat

I've been making cornbread... w/ my friend's old Southern granny's recipe... forever. The small cast iron skillet is a MUST, I think. In fact, when all my kids left home... they left w/ their own small cast iron skillet.

My ingredients are about the same:

1 cup cornmeal

1 egg

1 cup milk or buttermilk

1/4 cup sugar (I like it a little sweet)

1 Tbsp. baking powder

I put the skillet w/ a little oil in the oven to heat up to 400º and bake for 20 min. Perfect every time!

luvs2eat

Living in the beautiful Ozark mountains in Arkansas

Link to comment
Share on other sites
Takala Enthusiast

Are you saying you use equal parts of those three gluten-free flours? No salt? No baking powder? What do you use for liquid?

Use water. You could use milk, buttermilk, (or add a bit extra vinegar to the plain milk) or other milk sub like nut milk if you wanted to.

Skillet bread in small 8" round cast iron pan, like cornbread:

I would be using those 3 gluten-free flours as part of the recipe, I use salt, and pure apple cider vinegar and baking soda to leaven it.

Dry, measure out in large measuring cup:

About half almond meal, then 1/4 amaranth and 1/4 sorghum by proportion, so that would be 1/2 cup almond meal, 1/4cup of amaranth and 1/4 cup of sorghum. You can add a bit more to make 1 and 1/4 cup total flours for thicker bread

1/4 to 1/2 teas baking soda

optional spices, such as pinch of cumin, cinnamon, chinese five spice, or 1/2 teas cocoa powder

pinch of salt to taste, maybe a 1/4 teaspoon

wet ingredients, mix in separate bowl:

1/2 half teasp (or more) apple cider vinegar

glop of olive oil, about a spoonful (depending on how moist you want this, teaspoon or more)

glop of molasses, maybe half to a teaspoon

glop or honey, agave, or other sweetener, to taste. (can use artificial or stevia, if going low sugar route) perhaps the equivalent of a tablespoon

add 1 egg and beat it up

You will be adding water to this, but add the flours/nut meals first and then see how much you need to add to get a thick batter, since flour mixtures vary in dryness and eggs vary in size

Stir until blended, adding water as needed.

Pour batter into your preheated pan that has more oil in it. Pan should be hot but not smoking, watch the oil carefully. Cook until bottom is done, then finish under broiler. Never leave it alone but watch carefully as it cooks, as nutmeals burn quickly.

The stovetop to broiler method makes wonderful crust, and it cooks quickly. It needs no gum with this mixture.

recipe was on this thread here

The same flour mixture could be subbed in as a "cornbread enhancer" for those looking for all purpose flours, or who want cornbread, but have discovered they can't eat corn. This recipe keeps well in the refrigerator without having to be frozen. I keep half amaranth and half sorghum gluten-free flour mixed up in the refrigerator as a sort of "all purpose." fallback.

Oh, and the skillet - yes, definitely the cast iron is the key to a good crust and moist interior.

Link to comment
Share on other sites
sb2178 Enthusiast

This is what I make:

Gluten-free Cornbread

1/2 + 1/3 c fine cornmeal

1 c milk

1/3 c corn flour

1/3 c rice flour

1 T baking powder

2 T sugar

2 large eggs

4 T oil

1/2 c grated apple, yellow squash or zucchini

1. Place 1/2 c cornmeal in a small mixing bowl with the milk. Stir well and let soak.

2. Grease an 8 by 8 in pan. Preheat oven to 375 F.

3. Mix 1/3 c corn meal, corn flour, rice flour, baking powder, and sugar in a medium mixing bowl.

4. Add the eggs, oil, and grated apple to the milk mixture. Mix well.

5. Pour into the pan and bake for 20-25 minutes.

Link to comment
Share on other sites
lovegrov Collaborator

There are really great and yummy cornbread recipes that don't use wheat flour, but I seriously doubt subbing non-wheat flour is going to taste EXACTLY like your grandmother's. Wheat flour tastes like wheat flour. gluten-free flour doesn't.

richard

Link to comment
Share on other sites
freeatlast Collaborator

This is what I make:

Gluten-free Cornbread

1/2 + 1/3 c fine cornmeal

1 c milk

1/3 c corn flour

1/3 c rice flour

1 T baking powder

2 T sugar

2 large eggs

4 T oil

1/2 c grated apple, yellow squash or zucchini

1. Place 1/2 c cornmeal in a small mixing bowl with the milk. Stir well and let soak.

2. Grease an 8 by 8 in pan. Preheat oven to 375 F.

3. Mix 1/3 c corn meal, corn flour, rice flour, baking powder, and sugar in a medium mixing bowl.

4. Add the eggs, oil, and grated apple to the milk mixture. Mix well.

5. Pour into the pan and bake for 20-25 minutes.

This looks relly good. What kind of pan do you bake it in?

Link to comment
Share on other sites
LisaM7 Newbie

Please share the recipe with us if it's not too much trouble to type up.

Thanks!

Here is my grandmother's cornbread recipe in case anyone would like to try altering it to omit the all-purpose flour. As I posted earlier, the amounts are not exact because she never measured anything when cooking, and my father held measuring cups and spoons under the ingredients as she put them in the mixing bowl many decades ago to try to get the recipe down on paper. I can attest that as made with her recipe (using regular flour), it is the best cornbread I've ever had. I'm really hoping I can make it gluten-free and have it taste as good. Thanks for all the suggestions on how to do that. A final note -- it is best if it's cooked in a heavy cast iron muffin pan ("ring" as Grandmom called them). She found one for me in the 1980s at an estate sale, which I still use. A cast iron skillet would work as well, I'm sure.

Grandmom's Francis's cornbread

Note: full recipe makes about 10-12 cornbread muffins; I make 1/2 the recipe and it makes 6 muffins (for 1/2 recipe I still use 1 egg)

1 slightly heaping cup of white cornmeal (I've always used stoneground white cornmeal so do not know how yellow would turn out)

2 tablespoons sugar

1/2 cup all-purpose flour (obviously needs to be altered to be gluten-free)

1 teaspoon salt

1/4 teaspoon baking soda

2 rounded teaspoons baking powder

3 tablespoons oil (I use organic canola)

1 large egg

buttermilk (see below for approximate amount)

Put about 1 teaspoon of oil in each part of a cast iron muffin pan or a thin layer of oil in the bottom of a cast iron skillet and preheat in 500 degree oven (yes, 500 degrees) -- be careful not to leave in oven too long or oil will start smoking.

While cast iron is heating, mix dry ingredients in a medium mixing bowl. Add egg and oil and combine, then slowly add buttermilk until the batter is fairly thin. I don't measure it, but the batter should not be thick, but also should not be extremely thin. It doesn't have to be exact; I've used different amounts since I never measure it, and the cornbread always turns out fantastic.

Remove the cast iron from the oven and pour batter in -- pan should be hot enough that the batter starts sizzling immediately. This is what gives the bottom a lovely golden crust. Bake at 500 degrees for about 8 to 12 minutes, or until top of cornbread is golden brown.

If anyone tries altering this to be gluten-free and gets good results, please let me know!

Link to comment
Share on other sites
freeatlast Collaborator

Thanks, Lisa. I will try it soon and let you know how it goes and what kind of flour I use :)

Link to comment
Share on other sites
freeatlast Collaborator

Use water. You could use milk, buttermilk, (or add a bit extra vinegar to the plain milk) or other milk sub like nut milk if you wanted to.

Skillet bread in small 8" round cast iron pan, like cornbread:

I would be using those 3 gluten-free flours as part of the recipe, I use salt, and pure apple cider vinegar and baking soda to leaven it.

Dry, measure out in large measuring cup:

About half almond meal, then 1/4 amaranth and 1/4 sorghum by proportion, so that would be 1/2 cup almond meal, 1/4cup of amaranth and 1/4 cup of sorghum. You can add a bit more to make 1 and 1/4 cup total flours for thicker bread

1/4 to 1/2 teas baking soda

optional spices, such as pinch of cumin, cinnamon, chinese five spice, or 1/2 teas cocoa powder

pinch of salt to taste, maybe a 1/4 teaspoon

wet ingredients, mix in separate bowl:

1/2 half teasp (or more) apple cider vinegar

glop of olive oil, about a spoonful (depending on how moist you want this, teaspoon or more)

glop of molasses, maybe half to a teaspoon

glop or honey, agave, or other sweetener, to taste. (can use artificial or stevia, if going low sugar route) perhaps the equivalent of a tablespoon

add 1 egg and beat it up

You will be adding water to this, but add the flours/nut meals first and then see how much you need to add to get a thick batter, since flour mixtures vary in dryness and eggs vary in size

Stir until blended, adding water as needed.

Pour batter into your preheated pan that has more oil in it. Pan should be hot but not smoking, watch the oil carefully. Cook until bottom is done, then finish under broiler. Never leave it alone but watch carefully as it cooks, as nutmeals burn quickly.

The stovetop to broiler method makes wonderful crust, and it cooks quickly. It needs no gum with this mixture.

recipe was on this thread here

The same flour mixture could be subbed in as a "cornbread enhancer" for those looking for all purpose flours, or who want cornbread, but have discovered they can't eat corn. This recipe keeps well in the refrigerator without having to be frozen. I keep half amaranth and half sorghum gluten-free flour mixed up in the refrigerator as a sort of "all purpose." fallback.

Oh, and the skillet - yes, definitely the cast iron is the key to a good crust and moist interior.

Takala, I have no doubt you are probably a very good cook :) and can probably add a little of this and a little of that and everything comes out awesome. Thanks for writing this up. I think I understand your directions better this time. Question: So, are you saying to cook this in a heated, but not too hot, frying pan with a little oil in the bottom sorta like you would cook pancakes? Then, how long under the broiler? That's fuzzy to me.

Link to comment
Share on other sites
LisaM7 Newbie

Thanks, Lisa. I will try it soon and let you know how it goes and what kind of flour I use :)

Many thanks! This is a treasured recipe for my entire family, so I just have to find a way to continue to make it and have it taste as good as before (maybe not exactly the same as before but still as wonderful!). I will be interested to hear what type of flour(s) you use and whether you make any other changes (e.g., I'm not sure if the baking soda and baking powder are required because of the buttermilk, or if they have something to do with the gluten in the flour?).

I'm thinking of using one of the suggestions here to try Bob's Red Mill gluten-free flour mixture and see how that turns out. That would be the easiest I think.

My grandmother taught me to cook from the time I was about 10 (I'm now 50), and she also taught me how to make pie crust. I have never used a store-bought pie crust, and I'm told mine are wonderful. So that is the next project -- a really wonderful gluten-free pie crust so I can continue to make homemade apple pies (which she also taught me how to make), my husband's and my favorite quiche (a recipe we developed), etc.

If anyone here has a great gluten-free pie crust recipe, please share! (Maybe that would require a new topic header?)

Link to comment
Share on other sites
freeatlast Collaborator

Use water. You could use milk, buttermilk, (or add a bit extra vinegar to the plain milk) or other milk sub like nut milk if you wanted to.

Skillet bread in small 8" round cast iron pan, like cornbread:

I would be using those 3 gluten-free flours as part of the recipe, I use salt, and pure apple cider vinegar and baking soda to leaven it.

Dry, measure out in large measuring cup:

About half almond meal, then 1/4 amaranth and 1/4 sorghum by proportion, so that would be 1/2 cup almond meal, 1/4cup of amaranth and 1/4 cup of sorghum. You can add a bit more to make 1 and 1/4 cup total flours for thicker bread

1/4 to 1/2 teas baking soda

optional spices, such as pinch of cumin, cinnamon, chinese five spice, or 1/2 teas cocoa powder

pinch of salt to taste, maybe a 1/4 teaspoon

wet ingredients, mix in separate bowl:

1/2 half teasp (or more) apple cider vinegar

glop of olive oil, about a spoonful (depending on how moist you want this, teaspoon or more)

glop of molasses, maybe half to a teaspoon

glop or honey, agave, or other sweetener, to taste. (can use artificial or stevia, if going low sugar route) perhaps the equivalent of a tablespoon

add 1 egg and beat it up

You will be adding water to this, but add the flours/nut meals first and then see how much you need to add to get a thick batter, since flour mixtures vary in dryness and eggs vary in size

Stir until blended, adding water as needed.

Pour batter into your preheated pan that has more oil in it. Pan should be hot but not smoking, watch the oil carefully. Cook until bottom is done, then finish under broiler. Never leave it alone but watch carefully as it cooks, as nutmeals burn quickly.

The stovetop to broiler method makes wonderful crust, and it cooks quickly. It needs no gum with this mixture.

recipe was on this thread here

The same flour mixture could be subbed in as a "cornbread enhancer" for those looking for all purpose flours, or who want cornbread, but have discovered they can't eat corn. This recipe keeps well in the refrigerator without having to be frozen. I keep half amaranth and half sorghum gluten-free flour mixed up in the refrigerator as a sort of "all purpose." fallback.

Oh, and the skillet - yes, definitely the cast iron is the key to a good crust and moist interior.

Takala, how long under the broiler? Also, do you cook these like pancakes? Thanks.

Link to comment
Share on other sites
Takala Enthusiast

Yes, like a giant pancake you don't flip - The 'under the broiler' part will depend on how far away from the top burner element the rack is set - about 6". And it goes fast. Maybe a minute or two, maximum, and you watch the top of the bread until it starts to turn color and lightly brown- then pull it out with a hot mitt potholder on your hand. This is why I emphasize NEVER leave this stuff unattended when you are cooking it.

Link to comment
Share on other sites
freeatlast Collaborator

Yes, like a giant pancake you don't flip - The 'under the broiler' part will depend on how far away from the top burner element the rack is set - about 6". And it goes fast. Maybe a minute or two, maximum, and you watch the top of the bread until it starts to turn color and lightly brown- then pull it out with a hot mitt potholder on your hand. This is why I emphasize NEVER leave this stuff unattended when you are cooking it.

Ok. I'm going to try your skillet bread sometime soon.

Link to comment
Share on other sites
freeatlast Collaborator

Takala, I'm not going to lie to you, I just finished off 4 pieces of your skillet bread (as in I just ate half of it--oink). That was some good eats!

I'm going to have to work on my technique and get that down b/c I did burn the bottom. The amazing thing is it was still good even burned a little bit on the bottom. Wow.

THANK YOU for sharing that delicious recipe.

Lisa, your cornbread is next :)

Link to comment
Share on other sites
LisaM7 Newbie

Freeatlast, I hope my grandmother's cornbread turns out as well!! Good luck with the flour substitution. I can't wait to hear about the results.

Lisa

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,500
    • Most Online (within 30 mins)
      7,748

    fine one
    Newest Member
    fine one
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • SuzanneL
      It was tTG IGG that was flagged high. I'm not sure about the other stuff. I'm still eating my normal stuff. 
    • cristiana
      Thank you for your post, @Nedast, and welcome to the forum. It is interesting to read of your experiences. Although I've not had TMJ, from time to time I have had a bit of mild pain in my jaw, sharp stabbing pains and tingling in my face which appears to have been caused by issues with my trigeminal nerve.  I read that sometimes a damaged trigeminal nerve in coeliacs can heal after adopting a gluten free diet.  I try to keep out of cold winds or wear a scarf over my face when it is cold and windy, those conditions tend to be my 'trigger' but I do think that staying clear of gluten has helped.  Also, sleeping with a rolled up towel under my neck is a tip I picked up online, again, that seems to bring benefits. Thank you again for your input - living with this sort of pain can be very hard, so it is good to be able to share advice.
    • Julie Riordan
      I am going to France in two weeks and then to Portugal in May   Thanks for your reply 
    • Nedast
      I made an account just to reply to this topic. My story resembles yours in so many ways that it is truly amazing. I also suddenly became lactose intolerant, went a little under 10 years attributing all my symtoms to different body parts, never thinking it was something systemic until much later. I had the same mental problems - anxiety, depression, fatigue, etc. In fact, the only real difference in our story is that I was never formally diagnosed. When I discovered that my myriad symtoms, that had been continuous and worsening for years, all rapidly subsided upon cessation of consuming gluten, I immediately took it upon myself to cut gluten out of my diet completely. I live in America, and had lost my health insurance within the year prior to my discovery, so I could not get tested, and I will never willingly or knowingly consume gluten again, which I would have to do in order to get tested now that I have insurance again. But that is not the point of this reply. I also had extreme TMJ pain that began within months of getting my wisdom teeth out at - you guessed it - 17 years old. I was in and out of doctors for my various symptoms for about 5 years before I gave up, but during that time I had also kept getting reffered to different kinds of doctors that had their own, different solutions to my TMJ issue, an issue which I only recently discovered was related to my other symptoms. I began with physical therapy, and the physical therapist eventually broke down at me after many months, raising her voice at me and saying that there was nothing she could do for me. After that saga, I saw a plastic surgeon at the request of my GP, who he knew personally. This palstic surgeon began using botox injections to stop my spasming jaw muscles, and he managed to get it covered by my insurace in 2011, which was harder to do back then. This helped the pain tremendously, but did not solve the underlying problem, and I had to get repeat injections every three months. After a couple of years, this began to lose effectiveness, and I needed treatments more often than my insurance would cover. The surgeon did a scan on the joint and saw slight damage to the tissues. He then got approved by insurance to do a small surgery on the massseter (jaw) muscle - making an incision, and then splicing tissue into the muscle to stop the spasming. It worked amazingly, but about three months later it had stopped working. I was on the verge of seeing the top oral surgeon in our city, but instead of operating on me, he referred me to a unique group of dentists who focus on the TMJ and its biomechanical relationship to teeth occlusion (i.e. how the teeth fit together). This is what your dentist did, and what he did to you was boderline if not outright malpractice. There is a dental field that specializes in doing this kind of dental work, and it takes many years of extra schooling (and a lot of money invested into education) to be able to modify teeth occusion in this manner. Just based on the way you describe your dentist doing this, I can tell he was not qualified to do this to you. Dentists who are qualified and engage in this practice take many measurments of your head, mouth, teeth, etc., they take laboratory molds of your teeth, and they then make a complete, life-size model of your skull and teeth to help them guide their work on you. They then have a lab construct, and give you what is called a "bite splint." It looks and feels like a retainer, but its function is entirely different. This is essentially a literal splint for the TMJ that situates on the teeth. The splint is progressively modified once or twice per week, over several months, in order to slowly move the joint to its correct position. The muscles spasm less, stress is taken off the joint, as the joint slowly moves back into its proper position. The pain reduces each month, each week, sometimes even each day you go in for a visit. The joint has to be moved in this manner with the splint BEFORE the modification to the teeth begins. They then add to your tooth structure with small bits of composite, to keep the joint in its proper place after it has been sucessfully repositioned. Subtracting from your teeth, by grinding down bits of your natural tooth structure, is done very conservatively, if they have to do it at all. This process worked for me - after six months, my face, jaw, neck all felt normal, and I had no more pain - a feeling I had not had in a long time. It also made my face look better. I had not realized the true extent that the spasming muscles and the joint derangement had effected the shape of my face. The pain began to return after a few months, but nowhere near where it had been before. This immense reduction in pain lasted for a little over two years. The treatment still ultimately failed, but it is not their fault, and it is still the treatment that has given me the most relief to this day. Later on, I even went about three years with very, very good pain reduction, before the joint severely destabilized again. This field of dentistry is the last line treatment for TMJ issues before oral surgery on the TMJ. There aren't as many denists around who practice this anymore, and the practice is currently shrinking due to dentists opting for less espensive, additional educations in things like professional whitening, which have a broader marketability. Getting this treatment is also very expensive if not covered by insurance (in America at least). My first time was covered by insurance, second time was not, though the dentist took pity on me due to the nature of my case and charged like a quarter of usual pricing. Most cases seen by these dentists are complete successes, and the patient never has to come back again. But occasionally they get a case that is not a success, and I was one of those cases. A little over a year ago, I began seeing the second dentist who keeps my TMJ stable in this manner. The first dentist retired, and then died sadly. A shame too, because he was a truly amazing, knowledgable guy who really wanted to help people. The new dentist began to get suspicious when my joint failed to stay stable after I was finished with the bite splint and his modifications, so he did another scan on me. This is ten years after the first scan (remember, I said the surgeon saw "slight" damage to the tissue on the first scan). This new scan revealed that I now no longer have cartilage in the joint, on both sides - complete degeneration of the soft tissues and some damage to the bone. The dentist sat me down and had a talk with me after these results came in, and said that when he sees damage like this in cases like mine, that the damage to the joint is most likely autoimmune, and that, in his experinece, it is usually autoimmune. He has sent patients with cases like mine to Mayo Clinic. He said he will continue to see me as long as the treatment continues to offer me relief, but also said that I will probably have to see a dentist for this type of treatment for the rest of my life. He is not currently recommending surgery due to my young age and the fact that the treatment he provides manages my symptoms pretty well. I still see this dentist today, and probably will see this kind of dental specialist for the rest of my life, since they have helped with this issue the most. I did not inform him that I am 100% sure that I have celiac disease (due to my complete symptom remission upon gluten cessation). I didn't inform him because I thought it would be inappropriate due to not having a formal diagnosis. I was disappointed, because I had believed I had caught it BEFORE it had done permanent damage to my body. I had never suspected that my TMJ issues may be related to my other symptoms, and that the damage would end up complete and permanent. Luckily, I caught it about 6 months after my other joints started hurting, and they stopped hurting right after I went gluten free, and haven't hurt since. I of course did the necessary research after the results of the second scan, and found out that the TMJ is the most commonly involved joint in autoimmune disease of the intestines, and if mutliple joints are effected, it is usually the first one effected. This makes complete sense, since the TMJ is the most closely related joint to the intestines, and literally controls the opening that allows food passage into your intestines. I am here to tell you, that if anyone says there is no potential relationship between TMJ issues and celiac disease, they are absolutely wrong. Just google TMJ and Celiac disease, and read the scientific articles you find. Research on issues regarding the TMJ is relatively sparse, but you will find the association you're looking for validated.
    • trents
      Welcome to the forum, @SuzanneL! Which tTG was that? tTG-IGA? tTG-IGG? Were there other celiac antibody tests run from that blood draw? Was total IGA measured? By some chance were you already cutting back on gluten by the time the blood draw was taken or just not eating much? For the celiac antibody tests to be accurate a person needs to be eating about 10g of gluten daily which is about 4-6 pieces of bread.
×
×
  • Create New...