sa1937

I use Hershey's cocoa powder and have no problem with it.
http://www.thehershe...px#/Gluten-Free

BeFree, what does the flour smell like?  I think you could detect if it had a rancid smell.

Today I celebrate 2 years since Celiac diagnosis and without the support of family, friends and this board it would have been, well, so much harder than it has been.  At two years I can say that I can finally meet Celiac with a sense of confidence and have come to accept it as part of me. That's not to say that at times I don't wish that I was like everyone else (!) but for the largest part I fell good about where I am.  Still healing but boy do I feel good most of the time.
Just had to share!  Thanks    

Congrats, Cap!  I'm about to approach my 2-year anniversary, too, and I sure do know what you're talking about!!!  

I'd be afraid I'd just fall in!   And at my age, I'd probably not be able to get back up!!!  

I've never bought gluten-free waffles as I figure anything I make myself is so much better than any processed gluten-free product.  Have you ever thought of making your own?  They're really simple.  

Thus far I've used gluten-free Bisquick and Pamela's Baking & Pancake Mix.  Recipes on the box/bag.  Unless you go all out for something fancy schmancy, a waffle iron is a pretty inexpensive investment.  You could double the recipe and have a nice stash in the freezer.  Much cheaper, and I'm sure much better, than anything you could buy.

Edit:  I've used both of those mixes for pancakes, too.  They also freeze well.

Alice, I have to agree with lynnelise.  There just isn't any magic bullet for celiac.  A lot of us wish it was that easy but since celiac is autoimmune, it's just not possible.  The best we can do is stick strictly to a gluten-free diet so we are able to heal.

Are there any particular foods you're craving that we can help you with as far as recipes are concerned?  I've been gluten-free for almost two years and must honestly say that I am not feeling deprived.  Sure, it's a pain in the butt at times but so are a lot of other things.

Just curious...how old is this list?  I think it has some inaccuracies.

As far as I know Chapstick is safe as is Blistex Medicated Lip Balm (in the blue-green tube), which I've used for years.

Gluten in envelope glue is a myth, not that it's very tasty and many people choose not to lick envelopes but it's not because of gluten..

I've never heard of gluten being in nail polish remover or Wet Wipes or hand sanitizer, etc.

Good idea SA.  Loch, Kinickinick makes gluten-free pizza crusts.  You can find them in the freezer section of stores.

I bet homemade is even better!!!  

Personally I wouldn't touch anything with defatted wheat germ or oat flour.  You don't need to try and get rid of one problem and then gluten yourself with a new med.

Please note that you are replying to an almost 5-year old thread and some info may no longer be accurate (I didn't go back and read the whole thing).

Since you're fairly new to gluten-free eating, your best bet will be foods you prepare yourself but then I am not fond of processed foods in general.

microwaves???? seriously?  what if your food is covered?

I have a habit of covering my food in the microwave...as I don't want to clean up an explosion in mine either even though it is gluten-free.

My take on makeup and personal care products is very simple...if you feel it is causing you problems, by all means replace it.  Just one less thing to worry about.  I feel it's very difficult to understand the ingredients in those products.

Personally I did not replace my makeup products except to throw out a lot of lipsticks and I'm doing just fine using what I've used for years.  I did replace my hand cream as that could easily be ingested.

I did, however, replace a lot of kitchen equipment as some of mine were very old and I felt I couldn't get them clean.

Welcome to the forum, Amyy!  Glad your cookies turned out so well!

There are many ways to doctor up gluten-free cake mixes.  You might want to check http://www.bettycrocker.com/ and do a search for gluten-free.

Also check http://www.glutenfreely.com/, which is another General Mills website.

The Cake Mix Doctor Bakes Gluten-Free has recipes for variations on gluten-free cake mixes
http://www.cakemixdoctor.com/books/

Ok, so I found corn tortillas to use as a bread substitute in between my bread making adventures. (Or paying $6.00 for 10 slices of bread). MY CONCERN: CROSS CONTAMINATION. If the tortilla's are made in the same factory, isn't that an issue? I see that La Banderita Corn Tortillas are made with corn and lime with some added unpronounceable ingredients. Has anyone had a problem with these? Are they OFFICIALLY gluten-free???

I'm not familiar with that brand but I understand Mission corn tortillas are made on dedicated lines and a lot of people swear by them.

Aly, when you're new to eating gluten-free, you can react to most anything and everything.  I don't know that it's because you're super-sensitive though.  At 18-months gluten-free, I was still having problems and could never pinpoint what I was reacting to.  

At that point IrishHeart suggested I start taking a probiotic (specifically Culturelle) and it's helped tremendously.  Now I'm doing great.  I figure I was still healing and it does take quite awhile for some of us (I was diagnosed at an older age and that may make a difference).  Every now and then I will have a problem...but then even people without celiac do.  We just spend time trying to figure out what zaps us and maybe there is no one answer to that.

I pretty much eliminated dairy products right away, which were much harder to give up than gluten.  When I was gluten-free for 9 months, I started slowly adding in some hard cheeses and am now doing well with dairy products.

You're best right now to stick to a whole foods diet and skip searching for processed gluten-free products.  What works for one person may not work for another.  That's probably not the answer you want to hear, but this is a case where one size does not fit all.  Hope this helps a bit.