chrissyinnj

I wanted to get my son retested to see how well we have been doing with avoiding gluten.
He has been gluten-free 6 months. So I was thinking if we redo the AGA IGg we should be able to tell, right?
If we have been successful and he has had no gluten should I expect to see something low around 0,1 or so, or will
it just be in the negative lab range (meaning < 20)?
Has anyone done this?
TIA

We are gluten-free and are doing a casein free trial. Looking for some quick start info.
If an item is labeled as vegan, can I assume it is casein free?
do you think that going casein free for two weeks is long enough to decide if it is casein is an issue?
Thanks in advance.

Anyone have experience with Dominoes gluten free pizza?
Any issues?

When you have gluten by accident, does your reaction vary with the amount of gluten you ingest?
(tiny bit of gluten= smaller reaction, lots of gluten= big reaction)
or do you find it is about the same regardless of amount.

Also, we you are glutened, how long does it usually last before you feel like yourself again.(hours, days, weeks, etc)

I'm reading some gluten-free meals books and they say that homemade breads are much more economical than the store bought. Do you find that to be true? Are they also tastier? I've seen some recipes on here that people rave about.

So the book recommends buying a bread machine to make life easier. It also mentions that gluten free bread dough is harder on machines than regular dough, and the machines burnout. But it didn't recommend any brands of machines that will hold up. I've never used a bread machine, and I don't want to waste my money because they seem kind of pricey. What brands do you recommend?

Also- How long do the breads last in the freezer and/or refrigerator?

Thanks for your help!!