Posted 12 October 2012 - 02:30 PM
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Posted 12 October 2012 - 03:20 PM
Allergic to red food coloring.
Posted 12 October 2012 - 04:00 PM
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Posted 12 October 2012 - 04:45 PM
But, I would suggest that you concentrate on removing all gluten from your diet for an extended time period. If....after you're satisfied that you have been "clean" from all gluten (as much as possible), then explore other potential intolerance's.
One step at a time!
Gluten Free - August 15, 2004
"Not all who wander are lost" - JRR Tolkien
Posted 12 October 2012 - 07:35 PM
Posted 19 October 2012 - 09:35 PM
Posted 20 October 2012 - 05:19 AM
Are you saying that you think tapioca has gluten or that you cannot tolerate it? Tapioca flour/starch is a gluten-free product, which a lot of us use in baking. You might want to check these lists of safe and unsafe ingredients and also the Newbie 101 topic.
I am also a new celiac and was warned of soy which I have found to be troublesome. Also tapioca which is disappointing since so many products that are gluten-free contain either soy or tapioca flours. Learning to cook decent means has been a challenge and I do miss bread terribly. Pizza was a fond memory until Dominoes gluten free which I actually find quite tolerable. I have a supportive boyfriend, however, and friends have finally stopped offering cakes, pies and cookies. I am new to researching it and looking forward to learning more. Thank you all for being here.
Edit: If for some reason you cannot tolerate tapioca, there are other starches that can be substituted in baking (potato starch, cornstarch, etc.)
Edited by sa1937, 20 October 2012 - 05:24 AM.
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010
Celiac.com - Celiac Disease Board Moderator
Posted 25 October 2012 - 06:51 AM
Posted 05 November 2012 - 12:56 PM
However, some celiacs (me included) end up with an intolerance to soy (including me). However, since you have just started eating gluten-free and are still healing, as another poster said, give youself a few months to heal before worrying about other food intolerances. If you're getting symptoms after that, then you can look at soy (dairy/casein is another common problem) as a culprit.
In the meantime, just be very careful when reading labels. There are great gluten-free soy sauces out there, and you can make your own teriaki, etc, or carry some with you to sushi restaurants and such.
~ Be a light unto yourself. ~ - The Buddha
- Gluten-free since March 2009 (not officially diagnosed, but most likely Celiac). Symptoms have greatly improved or disappeared since.
- Soy intolerant. Dairy free (likely casein intolerant). Problems with eggs, quinoa, brown rice
- mild gastritis seen on endoscopy Oct 2012. Not sure if healed or not.
- Family members with Celiac: Mother, sister, aunt on mother's side, aunt and uncle on father's side, more being diagnosed every year.
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