Jump to content

Follow Us:  Twitter Facebook RSS Feed            

   arrowShare this page:

   Get email alerts  Subscribe to FREE Celiac.com email alerts

Ads by Google:
Celiac.com Sponsor:                                    


Member Since 26 Jan 2010
Offline Last Active Private

Posts I've Made

In Topic: New To Gluten Free, Not Sure What I Am Allowed To Eat

Today, 12:24 PM

I eat lots of foods that don't say " gluten-free" on them.

Just a reminder - if you want to be tested for Celiac disease, you should not stop eating gluten until all testing is finished.

In Topic: Need To Make Vegan Gluten-Free Rolls...recipe Help?

Today, 07:13 AM

Just curious as I see this often - why do you (a chef/restaurant) think that vegans need to be gluten free? Or Celiacs need to be vegan? At first, I thought you were trying to make something without a lot of the main allergens - but you have almonds, soy, corn. So I am curious about how restaurants see us - not meant to be rude - just curious about something I have noticed.

In Topic: Need To Make Vegan Gluten-Free Rolls...recipe Help?

Today, 05:32 AM

Hello! I work in a restaurant and am a reasonably experienced baker, but have no experience making gluten-free breads. I've read some, but I'm sure the knowledge base here far exceeds some light reading.


I will be doing recipe testing for a new menu item, which will be a sandwich on a vegan, gluten-free bun. I realize there are limitations to how gluten-free we can claim to be - we are planning to do large batches of buns and freeze them to allow for extra cleaning of work spaces and equipment to limit cross contamination, but it's a kitchen with flour in it. Buying buns is not an option. Quality matters much more than price of ingredients, since we can just factor the cost into the menu price. I would like to avoid using gluten-free flour mixes, and I have the go-ahead to buy various ingredients. The goal here is to make ~4" diameter round buns, as bread-like and delicious as possible, probably topped with sesame seeds.


So far I have:




tapioca starch

white rice flour

brown rice flour

almond flour

corn starch

potato starch

chickpea flour




flax seeds

chia seeds

xantham gum (presumably it's either xantham or the seeds)


Dough conditioners/enrichments:


soy lecithin (an emulsifier to help soften texture)

almond or soy milk



olive oil (preferred fat for this sandwich)

sesame seeds to top




I'd welcome help any way it's offered - recipe suggestions, links to well-regarded resources, old posts that deal with vegan/gluten-free buns... It's just a lot to sort through for a newbie.


Thank you!


Just to make it a bit more allergy friendly I would skip the sesame seeds and the soy junk.  I am sure there are lots of recipes on the web you could find and experiment with.  Perhaps there is a gluten-free bakery in your area that you could get the rolls from?  That would make them safer assuming you handled the sandwich ingredients and assembly of the sandwich well.  

In Topic: My Blood Tests Were Very Positive But My Biopsy Was Negative

Yesterday, 01:48 PM

From all of the research I have done, it is only Celiac Disease if the villi in your small intestine are damaged. A positive blood test would still mean you are gluten intolerant, though. I also learned that untreated gluten intolerance/sensitivity (gluten free diet) can result in full blown Celiac Disease (damage to the villi in your intestine). You must not be to the point yet where there is intestinal damage. Also, sometimes, there is only minor damage to the villi and the biopsy catches a still healthy part. Perhaps being very strict with a gluten free diet can prevent this damage. I hope this has explained why your biopsy came back negative and blood test positive. If this has been answered below, I apologize. Short on time.

Great info! Both my daughter and I had a positive blood test, but no biopsy yet. I was wondering what was the outcome if the biopsy would be negative.

Just a heads up a this was posted 2 years ago. A positive Celiac blood test does not indicate non- Celiac gluten intolerance. There aren't any medically reliable blood tests for that. Most likely what happens is a doctor doesn't so enough biopsied to find the damage. Encourage your doctor to do at least 6 - more is better. Also, continue to eat gluten until you get your tests finished.

In Topic: First Thanksgiving Since Diagnosis...feeling Anxious

26 November 2014 - 10:47 AM

Maybe they would let you get all your own food first, before it is set out for the others?  To avoid someone dropping a gluteny roll or spoonful of dressing into the safe mashed potatoes?  That is if you believe the food is safe.  


Do bring an emergency back-up food - just in case.