Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      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.

Egg,wheat,dairy,soy Free Cake Recipe?
0

27 posts in this topic

Does anyone have a good, I mean good dairy,wheat,egg, soy free cake recipe? I have tried and nothing good, always too sticky. I have mixed the flours..potato starch, Tapioca flour and rice flour. I have used the baking powder/vinegar/water for egg substitute....does anyone know of any other egg substitute that actually taste good? Or maybe a different flour recipe? Thanks

0

Share this post


Link to post
Share on other sites


Ads by Google:

I'm also looking for a good "Free" cake recipe. I've used "The Gluten-Free Pantry/Old Fashioned Cake and Cookie Mix," with their egg free substitution. While the cake tastes good, I haven't been able to replecate the light and fluffy texture without using eggs.

You take one bag and add:

2-3 heaping Tbsp. applesauce

1/4 - 1/3 cup oil

1/2 cup water/milk (I used gluten-free rice milk)

2 tsp. gluten-free vanilla (I used Frontier alcohol-free flavoring)

Preheat over to 350 degrees. Lightly oil or grease a 9-inch ground cake pan or an 8 x 8 inch square pan. (I used the mix and made cupcakes the other day.) Spoon into pan. Bake about 28 minutes. Cool 10 minutes and remove from pan.

In my muffin recipes I use a small amount of Ener-g Egg Replacer for levening and add applesauce or pureed carrots for the binding properties.

Please let me know if you find any tastey recipes for cake!! :)

0

Share this post


Link to post
Share on other sites
I'm also looking for a good "Free" cake recipe. I've used "The Gluten-Free Pantry/Old Fashioned Cake and Cookie Mix," with their egg free substitution. While the cake tastes good, I haven't been able to replecate the light and fluffy texture without using eggs.

You take one bag and add:

2-3 heaping Tbsp. applesauce

1/4 - 1/3 cup oil

1/2 cup water/milk (I used gluten-free rice milk)

2 tsp. gluten-free vanilla (I used Frontier alcohol-free flavoring)

Preheat over to 350 degrees. Lightly oil or grease a 9-inch ground cake pan or an 8 x 8 inch square pan. (I used the mix and made cupcakes the other day.) Spoon into pan. Bake about 28 minutes. Cool 10 minutes and remove from pan.

In my muffin recipes I use a small amount of Ener-g Egg Replacer for levening and add applesauce or pureed carrots for the binding properties.

Please let me know if you find any tastey recipes for cake!! :)

<{POST_SNAPBACK}>

Thanks, I will trty it! I did try a package cake mix once but it was so awful, or atleast I made it awful. I almost bought an egg substitute today, it was powdered but it contained soy. I haven't been able to find the ener-g egg replacer, is that liquid form?? I thought maybe I would have to order it from the company direct? I will try that cake recipe you gave me. My son will be 1yr on the 31st, I hsve been trying for the past month now to make him a cake, funny because he won't know the difference. This will be my last try, if no good I am going to make a rice Krispee treat cake. :) I just made a corn bread and I used banana for the egg, can't wait to see how this one turns out! ;)

Thanks for your reply!

0

Share this post


Link to post
Share on other sites
Thanks, I will trty it!  I did try a package cake mix once but it was so awful, or atleast I made it awful.  I almost bought an egg substitute today, it was powdered but it contained soy.  I haven't been able to find the ener-g egg replacer, is that liquid form??  I thought maybe I would have to order it from the company direct?  I will try that cake recipe you gave me.  My son will be 1yr on the 31st, I hsve been trying for the past month now to make him a cake, funny because he won't know the difference.  This will be my last try, if no good I am going to make a rice Krispee treat cake.  :)  I just made a corn bread and I used banana for the egg, can't wait to see how this one turns out! ;) 

Thanks for your reply!

<{POST_SNAPBACK}>

Have you tried using soaked flax meal as an egg replacement?

0

Share this post


Link to post
Share on other sites
  I haven't been able to find the ener-g egg replacer, is that liquid form??  I thought maybe I would have to order it from the company direct? 

I found Egg Replacer at Wegman's - I don't know where you live, but if you have a Wegman's by you, give them a try. :)

0

Share this post


Link to post
Share on other sites




Have you tried using soaked flax meal as an egg replacement?

<{POST_SNAPBACK}>

Never heard of it. Is it something I purchase as is, or do I have to prepare it? Is it powdered form, liquid?? I know flax seed... I will try anything.

0

Share this post


Link to post
Share on other sites

Oh - it is a powder sold in a box. I just read the ingredients - it doesn't say "soy-free" on it, but I also don't see any soy listed in the ingredients. I don't have to follow a soy -free diet; are there any "hidden" sources of soy? Ingredient list: potato starch, tapioca flour, Leavening (calcium lactate, calcium carbonate, citric acid), cellulose gum, carbohydrate gum.

0

Share this post


Link to post
Share on other sites
Oh - it is a powder sold in a box.  I just read the ingredients - it doesn't say "soy-free" on it, but I also don't see any soy listed in the ingredients.  I don't have to follow a soy -free diet; are there any "hidden" sources of  soy?  Ingredient list:  potato starch, tapioca flour, Leavening (calcium lactate, calcium carbonate, citric acid), cellulose gum, carbohydrate gum.

<{POST_SNAPBACK}>

Live in MA, don't have Wegmans. I will keep looking, there's got to be something that is soy free as well. I just tried a banana for an egg, it was ok but gives it a little bit of a banana flavor and it was for corn bread. I think I will try applesauce again and see how that works. I know you can use Fruit Puree as well...... Thanks for your help.

0

Share this post


Link to post
Share on other sites

The Ener-g Egg Replacer is in a powder form that you mix with water. I can get the mix at my local health food store. The replacer does help the batter to rise some. I've found that if I use too much it makes the texture gummy. Adding the fruit and oil helps to add moisture.

You can go to The Gluten Free Pantry website and download their egg free recipe booklet. I've tried some of the mixes without making modifications and they were yuck!! :P

I used this recipe for my mom's birthday and added a tsp. of ground cinnamon with the applesauce. I topped the cake with baked apples and cinnamon.

I used coconut butter, powdered sugar, coco powder and rice milk to make a chcolate frosting for birthday the cupcakes I made. :) Lots and lots of sugar but it's was her best friends birthday party! My dd is 3 years old and she gobbled the cupcake up. I also took Rice Dream vanilla ice cream for her to have.

I used to use flax a lot but I am suspecting my dd is intolerant to it. I may try to introduce it back later. I have a flax muffin recipes that is low carb and rocks!!

P.S. Hope you have a wonderful party!! :)

0

Share this post


Link to post
Share on other sites
Never heard of it.  Is it something I purchase as is, or do I have to prepare it? Is it powdered form, liquid??  I know flax seed...  I will try anything.

<{POST_SNAPBACK}>

Flax meal is just ground up flax seeds - that's it. You soak it in water (I don't remember the ratio, but I'm sure you can google it to find information) and it gets a kind of gooey consistency that appearently works decently well to replace eggs in many recipes. You can use it in recipes in larger quantities too, if you want to add fat (particularly omega-3's) and fiber. You can either buy it as flax meal already, or grind up flax seeds at home until they're ground nice and fine.

0

Share this post


Link to post
Share on other sites
Live in MA, don't have Wegmans.  I will keep looking, there's got to be something that is soy free as well. 

Since you live in MA I bet you could get Egg Replacer from Whole Foods Market. I'm pretty positive I saw it at the WFM by me. Good luck! :)

0

Share this post


Link to post
Share on other sites
Flax meal is just ground up flax seeds - that's it.  You soak it in water (I don't remember the ratio, but I'm sure you can google it to find information) and it gets a kind of gooey consistency that appearently works decently well to replace eggs in many recipes.  You can use it in recipes in larger quantities too, if you want to add fat (particularly omega-3's) and fiber.  You can either buy it as flax meal already, or grind up flax seeds at home until they're ground nice and fine.

<{POST_SNAPBACK}>

ok, thanks, I will try that as well. There's got to be something that works. I just made a terrible corn bread and then terrible cupcakes. I even tried to make that chebe bread, the pizza one, but you need eggs, so I used vegetable puree for that one.......yuck!! It sounds like everyone loves that bread so I know it has to be because of the eggs...... I am going to try to make the chebe cinnamon one next, maybe I will try applesause this time to replace the egg...

0

Share this post


Link to post
Share on other sites
The Ener-g Egg Replacer is in a powder form that you mix with water. I can get the mix at my local health food store. The replacer does help the batter to rise some. I've found that if I use too much it makes the texture gummy. Adding the fruit and oil helps to add moisture.

You can go to The Gluten Free Pantry website and download their egg free recipe booklet. I've tried some of the mixes without making modifications and they were yuck!!  :P 

I used this recipe for my mom's birthday and added a tsp. of ground cinnamon with the applesauce. I topped the cake with baked apples and cinnamon. 

I used coconut butter, powdered sugar, coco powder and rice milk to make a chcolate frosting for birthday the cupcakes I made.  :) Lots and lots of sugar but it's was her best friends birthday party! My dd is 3 years old and she gobbled the cupcake up. I also took Rice Dream vanilla ice cream for her to have.

I used to use flax a lot but I am suspecting my dd is intolerant to it. I may try to introduce it back later. I have a flax muffin recipes that is low carb and rocks!!

P.S. Hope you have a wonderful party!! :)

<{POST_SNAPBACK}>

The more and more I cook, the more the rice krispee treat cake is looking better every minute! :D

0

Share this post


Link to post
Share on other sites
ok, thanks, I will try that as well.  There's got to be something that works.  I just made a terrible corn bread and then terrible cupcakes.  I even tried to make that chebe bread, the pizza one, but you need eggs, so I used vegetable puree for that one.......yuck!!  It sounds like everyone loves that bread so I know it has to be because of the eggs...... I am going to try to make the chebe cinnamon one next, maybe I will try applesause this time to replace the egg...

<{POST_SNAPBACK}>

You might want to try muffin recipes that naturally don't have any eggs. I've come across a few and they've turned out fine.

0

Share this post


Link to post
Share on other sites
The more and more I cook, the more the rice krispee treat cake is looking better every minute!  :D

<{POST_SNAPBACK}>

Yep, I've made rice crispie treats for all birthdays since my ds was 2. He likes them :) Actually, everyone likes them! And you can stick candles in too.

Merika

PS. make sure to get gluten-free rice puffs! We like the gluten-free ones from Erewhon - they're the most like rice crispies but without the sugar. Yum.

0

Share this post


Link to post
Share on other sites

Another option for you to try is Namaste's mixes. They are good and free of the foods you mentioned, except eggs. However, you could use an egg replacer for that. You can check them out here: https://www.namastefoods.com/shopping/store...i?Category=Home

0

Share this post


Link to post
Share on other sites

After reading this post last night, I decided to make rice crispy treats. I've only made them a couple of times but my daughter loved them. I decided to make homemade marshmallows for the treats and it was soooo much fun!!!! :D

0

Share this post


Link to post
Share on other sites
After reading this post last night, I decided to make rice crispy treats. I've only made them a couple of times but my daughter loved them. I decided to make homemade marshmallows for the treats and it was soooo much fun!!!! :D

<{POST_SNAPBACK}>

You know I am just going to make the rice krispee cake. I will just make it really big, use lasagna size pans and layer it and I can make frosting and maybe color it light blue.....my son won't know the difference, but atleast it will look good. All the other kids will love it. I'm tired of trying to figure this cake thing out...might as well stick to something I know and everyone loves and it's easy too. :D

0

Share this post


Link to post
Share on other sites

YAY! I actually have a good post for this!

This lady I used to work with made me a chocolate cake my last day on the job - she had to accomodate me (gluten-free) as well as another co-worker who is a vegan.

The cake was totally (surprisingly) yummy! Here's the recipe:

*Remember, little t is teaspoon and big T is Tablespoon*

CAKE:

1 1/2 cups of gluten-free flour

1 cup sugar

3 T cocoa

1 cup warm water

1 t baking soda

1 t baking powder

1 t salt

5 T oil

1 t vanilla

1 t apple cider vinegar

In ungreased 8x8 pan, combine all dry ingredients. Make 3 holes in mixture. Pour in oil in one, vanilla in one, & vinegar in one. Add warm water. Mix until well blended. Bake 35-40 minutes at 350 degrees until toothpick inserted in center comes out clean.

FROSTING (The Naughty Part):

1 lb confectioners sugar, sifted

1/2 cup cocoa

1/4 t salt

1/3 cup boiling water

1/3 cup margarine

1 t vanilla

Combine sugar, cocoa and salt. Add water and margarine, blend. Add vanilla, mix well.

She had to adjust the frosting recipe b/c she liked it to be less runny. So I think that's the reason why so much sugar.

I was totally bouncing off the walls after only a half of a piece of this cake - I'm not used to eating that much sugar! :)

I'm sure you could adjust this recipe for anything - the main thing is the vinegar and baking soda that act as a rising agent. I make bread like this too b/c I don't do yeast either.

Hope you enjoy!!!

0

Share this post


Link to post
Share on other sites

How about popsicles or Italian ices in cups? I know cake is traditional, but different is fun. Or multi-colored melon balls with blueberries, strawberries, grapes, etc...all mixed together and put in little clear tumbler glasses so the colors show? You could put those little parasol umbrellas in each cup? That would be very attractive looking and a nice presentation.

0

Share this post


Link to post
Share on other sites

Thanks MissKris!!! I can't wait to try this recipe. I've been searching for gluten-free, CF, Egg Free, and Soy Free recipes and I haven't found very many. I would love to have your bread recipe if you wouldn't mind sharing. :unsure:

:):)

0

Share this post


Link to post
Share on other sites
YAY! I actually have a good post for this!

This lady I used to work with made me a chocolate cake my last day on the job - she had to accomodate me (gluten-free) as well as another co-worker who is a vegan.

The cake was totally (surprisingly) yummy! Here's the recipe:

*Remember, little t is teaspoon and big T is Tablespoon*

CAKE:

1 1/2 cups of gluten-free flour

1 cup sugar

3 T cocoa

1 cup warm water

1 t baking soda

1 t baking powder

1 t salt

5 T oil

1 t vanilla

1 t apple cider vinegar

In ungreased 8x8 pan, combine all dry ingredients. Make 3 holes in mixture. Pour in oil in one, vanilla in one, & vinegar in one. Add warm water. Mix until well blended. Bake 35-40 minutes at 350 degrees until toothpick inserted in center comes out clean.

FROSTING (The Naughty Part):

1 lb confectioners sugar, sifted

1/2 cup cocoa

1/4 t salt

1/3 cup boiling water

1/3 cup margarine

1 t vanilla

Combine sugar, cocoa and salt. Add water and margarine, blend. Add vanilla, mix well.

She had to adjust the frosting recipe b/c she liked it to be less runny. So I think that's the reason why so much sugar.

I was totally bouncing off the walls after only a half of a piece of this cake - I'm not used to eating that much sugar! :)

I'm sure you could adjust this recipe for anything - the main thing is the vinegar and baking soda that act as a rising agent. I make bread like this too b/c I don't do yeast either.

Hope you enjoy!!!

<{POST_SNAPBACK}>

Wow, I will try it....thank you so much. I will test it out this weekend. Now you say gluten-free Flour.....what kind? I don't mean to sound stupid, but I made a mixture of potato starch flour, rice flour and tapioca flour...do you have another suggestion for flour? Is there a good flour out there that you don't have to mix up yourself?? Still new at this so not quite sure. Oh and I'd love your bread recipe as well if you wouldn't mind posting it or emailing to me. csperounis@comcast.net. Thank you so much.

0

Share this post


Link to post
Share on other sites
How about popsicles or Italian ices in cups?  I know cake is traditional, but different is fun.  Or multi-colored melon balls with blueberries, strawberries, grapes, etc...all mixed together and put in little clear tumbler glasses so the colors show?  You could put those little parasol umbrellas in each cup?  That would be very attractive looking and a nice presentation.

<{POST_SNAPBACK}>

Thanks, you gave me some more good ideas!

0

Share this post


Link to post
Share on other sites

Sorry guys! I completely forgot to check back on this post! I've been so busy with a new job. Anyway, here ya go...

Oh, as for flour - I didn't want to put a specific kind, b/c I know everyone has their own thing they like to use...I usually use a mix of tapioca, potato & brown rice flours.

Here's the bread recipe as best I can remember it. I usually do this without thinking since I grew up making bread like this. So please forgive me if I get some of the measurements wrong. The next time I make it, I will be sure to write the recipe down.

About 2 cups of gluten-free flour

1 cup warm water

1 t baking soda

1 t baking powder

1 t salt

1 level T Xanthan Gum

1/4 cup honey

1/4 cup applesauce or about 3 T oil

1 t apple cider vinegar

(You can add in all kinds of stuff to give this bread some life - fresh herbs are great)

In bread pan, combine all dry ingredients. Make 2 holes in mixture. Pour in oil in one & vinegar the other. Add warm water. Mix until well blended. (Check consistency - you may need to add more flour or water - I'm so sorry I'm not an exact measurer!) Let sit for 10 mins and then bake on 350 for about 30-40 mins until toothpick inserted in center comes out clean.

---------------------------------

Here's another goodie that I've adapted. I personally use real eggs, but I've heard that the egg substitute works well in place of it. I just don't know what that's made out of, probably soy though? :( Sorry. But maybe you can find something else. The eggs just act as a glue to hold everything together. Maybe Xanthan Gum? Good luck experimenting. You can use any fruit. I like to add cranberries to the apples. The flavors are wonderful together. Yummy for breakfast!

Apple Bread Recipe (no oil so it's better for you!):

2 cups gluten-free flour

1/4 t salt

1/4 t baking soda

2 t baking powder

1 t cinnamon

1/2 t ginger

1/4 t cloves

Egg substitute = to 2 eggs

1 cup brown sugar or honey

1/2 cup applesauce

1/3 cup rice milk

1 1/2 cups of apples, peeled and sliced kinda thin or you can chop

Preheat oven at 350. Coat pan with cooking spray and a sprinkle of flour. In a mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, ginger, and cloves. In another mixing bowl, combine eggs or substitute, brown sugar, applesauce, milk, and apples. Pour mixture into prepared pan. Bake for about an hour - insert toothpick to check.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,344
    • Total Posts
      917,398
  • Topics

  • Posts

    • Weird Reaction
      Hi Richard Glad you are feeling better!   Sorry - DX is an abbreviation for diagnosis.   Thanks so much  for the info about MSG, broccoli and IBS.  Like you say, there is v. little bad press about broccoli. My aunt, who is a farmer's wife, put forward another theory that it might not have been the broccoli itself but rather some insecticide a farmer sprayed on it.   I just can't bring myself to try organic broccoli however...  Thankfully cauliflower is fine.  I just can't figure it out as I thought they were the in the same vegetable family?  So maybe it is MSG. Regarding anemia, there can be a link with iron anemia and anxiety. http://www.livestrong.com/article/471225-iron-anxiety/ And I was definitely breathless before my diagnosis; I remember finding myself  walking up a hill behind a  huge crowd of friends on a church walk, and many of them were at least 20 years older than me, and wondering why I was in last place! My B12 levels were very low at DX and I found B12 supplements helped enormously with anxiety.   I remember drinking Berroca and feeling so much better within hours of drinking it, on more than one occasion, before even understanding the link. I have just been told however that I can't take any more iron because my hemoglobin is on the high side.  It is a good thing my doctor was monitoring my supplementation as I gather too much iron can be dangerous.  Have you been told to supplement by your doctor?  If you are supplementing make sure you get your levels monitored. All the very best - and welcome to the forum!    
    • Weird Reaction
      Thank  you Flowerqueen and Cristiana for your replies. I'm actually feeling much better today. I got my appetite back yesterday lunchtime (a few hours after I typed the original post) and managed to keep in/hold down some chicken and lettuce!!! I also had a "fat" coffee (as I call it) before work with MCT Oil and butter (your probably going "yuk" right now but it's really nice...really haha) and started feeling a bit better after that. The nausea went away almost immediately after that although just the thought of having all that fat nearly made me sick but I just wanted to get back to normal asap. I usually have a lot of fat in my diet anyway which is normal for me so the coffee choice isn't unusual. Plus it was also the third day which was when I started feeling better after the first time. I didn't eat til lunchtime and I was good and hungry by then so I knew I was coming out of it. That nausea and trembling feeling is something I don't want ever again. I think after the workout and tearing down muscle tissue (which is a form of stress) and then not being able to hold the nutrients in for repair affected my nervous system. My theory only but to me it makes sense. Although Vitargo also comes in flavors I always get the Natural / Unflavored one so the barley is the only ingredient. As for there being something wrong with that particular batch, well, you be on to something there. Also I'm not knocking the product because as I said, I have used it before and it did exactly what it was supposed to do. But, I will never have it again. Cristiana, my last blood test revealed I had slight anaemia which really surprised me with the amount of red meat I've eaten during my life and the anxiety thing is also new as I'm usually a happy, positive person. Life is good but after this recent reaction I think it is an indirect cause of the glutening. I'm also surprised at how sensitive I've become to it and how quickly. Also what is DX? I also follow a FODMAP eating plan (I can give you more info if you haven't heard of it) which also eliminates certain foods. It's a plan directed mostly at IBS but is well worth looking into if you are suffering any gut health, digestion issues or any ailment you may have which you can't get to the bottom of. Broccoli was one of the foods which I have cut back on and I've eaten HUGE amounts of broccoli so it is a superfood for some but apparently not for others. (I even think I read somewhere it has MSG naturally in it) It's hard to find any bad articles on broccoli so this also really surprised me. It also answered a few other questions I had. Many, many thanks again to you both for your replies. It actually settled me just reading them. I'm glad I found these forums so I don't think i'll be a stranger around here for long.   Richard
    • Confused
      Okay, I get that you are not going to follow the advice from some stranger on the internet, but please read the links that I gave you.  Your doctor is not following the standard level of care.  I am dead serious.  I have Kaiser.  My own GP doesn't have a clue about celiac disease, but my Kaiser GI does.  Please, I urge you to get properly diagnosed.  All celiac testing requires you to be on a gluten diet.  If you go gluten free even for two weeks (it will take time to get the referral and appointment), it will mess up the tests.  Your GI will put you back on a gluten diet (called a gluten challenge) for 8 to 12 weeks.    Chances are (almost 100%) you will feel more miserable!  That will just delay your diagnosis.   Symptoms not bad you say?  I had pretty severe anemia, but no tummy issues.  Two months after my diagnosis, I fractured my back DOING NOTHING!  Yep, I have osteoporosis from undiagnosed celiac disease and I am an athlete!   Please take this seriously!    
    • Silent Celiac or Non-digestive symptoms
      Oh, you might learn how to tell if you had been glutened.  I just had anemia as my main symptom.  I did not have any tummy issues at all.  I was in shock when my doctor even suggested testing me for celiac disease!   Glutenings can vary as we are all different.  For some it is just a few days, others a few weeks and others months (that would be me).  My last official glutening as supported by follow-up antibody testing lasted for three months.  Guess what?  I had vomiting, abdominal pain, the works!  Funny how celiac disease can change and evolve over time.   Welcome to the forum!  Have some patience and learn all that you can.  The good news is that you can feel better and no medications are required!  
    • Confused
      Thank you for the information. I've been not sure if I should eat gluten or not right now. Dr. said I should watch what I eat when I emailed him the question. My symptoms aren't very bad (I understand that doesn't matter for celiac disease), so I can definitley tolerate the food. But I have been starving myself the last few days due to not knowing what the heck is going on. Thanks again.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
    • SLLRunner

      Week 4 of the gluten challenge- wheat cereal every morning, regular bread every day, and wheat tortillas for my lunch wraps. Right now, body aches that seem exercise related (weight lifting and running), even though I am doing the same intensity of weight lifting and running I've always done.  Just a few more weeks until my blood test. Counting down the days.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,478
    • Most Online
      1,763

    Newest Member
    Andrew Miller
    Joined