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Introduction And A Question...
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Hi, All.

I am new to everything gluten free. I have to see a specialist in order to even be diagnosed, but my gastroenterologist said I should try going gluten free in the meantime to see if my symptoms improve. I have been pretty strict for a week now, but now I'm ready to start making my own breads/cakes, etc...

I know there are many commercial mixes out there, but I'm starting off with trying to cook from scratch. I purchased some gluten-free all-purp flour (Bob's) and some xanthan gum. In most recipes, would you suggest adding the gum to the gluten-free flour? I have yet to eat anything gluten-free but some Glutino pretzels which I think I like more than my favorite wheat pretzels so I'm trying to be optimistic. Also, is there a good, low carb sandwich recipe you could share with me (or direct me to?)

Thanks!

Ladyrhedd

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Hi, All.

I am new to everything gluten free. I have to see a specialist in order to even be diagnosed, but my gastroenterologist said I should try going gluten free in the meantime to see if my symptoms improve. I have been pretty strict for a week now, but now I'm ready to start making my own breads/cakes, etc...

I know there are many commercial mixes out there, but I'm starting off with trying to cook from scratch. I purchased some gluten-free all-purp flour (Bob's) and some xanthan gum. In most recipes, would you suggest adding the gum to the gluten-free flour? I have yet to eat anything gluten-free but some Glutino pretzels which I think I like more than my favorite wheat pretzels so I'm trying to be optimistic. Also, is there a good, low carb sandwich recipe you could share with me (or direct me to?)

Thanks!

Ladyrhedd

Hello and Welcome!

It's recommended not to go gluten free until all your testing is finished. Your gastro person should know that. :huh:

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Hi, All.

I am new to everything gluten free. I have to see a specialist in order to even be diagnosed, but my gastroenterologist said I should try going gluten free in the meantime to see if my symptoms improve. I have been pretty strict for a week now, but now I'm ready to start making my own breads/cakes, etc...

I know there are many commercial mixes out there, but I'm starting off with trying to cook from scratch. I purchased some gluten-free all-purp flour (Bob's) and some xanthan gum. In most recipes, would you suggest adding the gum to the gluten-free flour? I have yet to eat anything gluten-free but some Glutino pretzels which I think I like more than my favorite wheat pretzels so I'm trying to be optimistic. Also, is there a good, low carb sandwich recipe you could share with me (or direct me to?)

Thanks!

Ladyrhedd

Yes as Lisa said, very bad idea to go gluten free before testing it completely skews the results. FYI , It does not sound good of your GI for suggesting this.

Question what kind of specialist are you seeing because for Celiac you see a GI which you seem to under the care of already.

BTW 1 week gluten free is not long.

Adding xantham gum to gluten-free flour recipes is needing in breads, muffins and many cookies. There are few to none low carb gluten-free bread recipe mixes without getting into mixing your own flour blends consisting of sorghum, millet etc... the hardier grains.

You can get a bread mix like King Arthur bread mix and sub out 15-20% of the mix with KA resistant corn starch or KA gluten-free hearty grain flour which bulks up the fiber , which I do and it works out fine.

However I wouldn't change anything till you get your blood work and/or endoscopy done first.

good luck

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Hi lady, welcome to the forum! wholeheartedly I concur with the advice already offered... you'll find several food bloggers that have good sites, here's one if you haven't discovered it yet.

http://www.elanaspantry.com/

Feel better soon, but do wait to go gluten-free until afer you have your upper. And if your GI doesn't know that, find a new improved one. :)

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Thank you so much for the advice... I should elaborate. :) i had a colonoscopy/endoscopy done. I was actually having the endo to look for possible ulcers (which I have none) and my GI found the damage in my small intestines that is consistant with celiac. He actually said if I had the antibodies in my bloodwork then he'd have diagnosed me immediately. Since I don't have the antibodies, he asked if I was willing to have genetic testing done. I went ahead with that and my results put me in the *high* risk for developing it (as opposed to very high or extremely high.) He wants me to see Dr. Peter Green. When I googled him, apparantly he's head of a celiac clinic and specializes in the disease. I just think my GI felt he couldn't say for certain if I have celiac or not and suggested eating gluten free to see if my symptoms improve.

Do you all prefer to make bread/muffins/rolls, etc... To purchasing commercial products? I just read through a thread in a different board on this site that makes me feel baking is the way to go.

Lastly, I have the King Arthur flour, but I guess I thought it was Bob's Red Mill because that's the brand of xanthan gum I purchased :)

I'm really nervous about wasting a ton of money on baking disasters! LOL

Ladyrhedd

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