AshBil

I'm having the complete opposite problem. When I started taking a probiotic and eating yogurt again after going gluten free, I got very very sick. Extreme nausea to the point of almost vomiting and stomach pains. But it felt very different from the way I feel when I get glutened.  And the yogurt and the probiotics were completely gluten free and my symptoms hadn't started until I started those pills and eating the yogurt. They never bothered me before I went gluten free this past October. I'm still confused what all that was about but once I stopped the pills and the yogurt, I felt so much better, it was crazy. Something about active culters in the yogurt and probiotics are giving me such an adverse reaction, so I'm in a completely different boat than you.

Thank you all for the kind words. Takala, I honestly couldn't tell you why my aunt and cousin have to be the ones to decide. Maybe it's because we all go to their house afterwards. It's just always kind of been that way. It's not a big family by any means. It's me, my parents, two aunts, two uncles, three cousins and my grandma. So it looks like my parents and I are just going to have a dinner at home. I'm fine with that. It's better than constantly getting told like I have been since I was diagnosed, that they're not going to change everything around just to accomodate me. Even on Thanksgiving, I made two gluten free pumpkin pies with a glutem free ginger snap crust. I made one for home and one for their house. My other aunt (the one that actually thinks of me and had a New Years Eve party and offered to cook me whatever I wanted because they all had spaghetti) she was the only one outside of my parents and my boyfriend who tried my pie. They all said it came out really good. I asked my grandma if she would try some. And she said "no, I want to eat the pie i brought" which was a store bought pie. It's like they're all afraid to eat gluten free things, like if they do, they'll get sick. Like a reverse Celiac or something. It's just very frustrating. Thank you all again for the support because other than my parents and my boyfriend, I don't get much of that.

I'm not bloated, I just have that feeling as if I ate a lot when I only ate a small amount of chips. It's the full feeling on the inside without the bloat. It's just weird that a small amount of chips could fill me up so quick and last so long. It's like that with anything I eat lately. The first thing I eat that day no matter what it is, it intantly fills me up for the rest of the day. Like I said, those Tostitos filled me up so much I couldn't even eat the cheeseburger or the mac n cheese. I had to force small bites down. It's been going on for the last couple of weeks maybe.

I recently found this pumpkin pie recipe online that's really great. I actually made two pies tonight. One for home and one for my aunt's house for Thanksgiving since we all go over there for the holiday. I've never made a pie before so it was new to me but I think it came out really good. It's made with an entirely gluten free ginger snap crust. And all the rest of the ingredients are gluten-free on their own so it's really not difficult at all! Here's the recipe if you'd like to try it out for Christmas! Happy holidays!!


CRUST:
2 cups gingersnap crumbs
1 Tablespoon granulated white sugar
2 Tablespoons melted butter

FILLING:
One 16-ounce can pure, unsweetened pumpkin puree
1/2 cup granulated white sugar
1/2 cup packed light brown sugar
2 teaspoons grated fresh ginger root
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups skim milk
freshly grated nutmeg, optional

Directions:

1. Preheat oven to 400°F.

2. Prepare the crust: Combine crust ingredients in a medium bowl. Pat mixture onto bottom and sides of 9-inch pie plate, lightly greased or sprayed with nonstick cooking spray. Bake 5 minutes. Remove from oven and set aside to cool while you prepare the filling.

3. Prepare the filling: In a large bowl, whisk together pumpkin, sugars, ginger, spice and salt until blended. Whisk in eggs and milk until all is smooth and incorporated. Carefully pour into prepared crust.

4. Bake at 400 for 15 minutes. Reduce heat to 350°F, and cover outside crust with a pie shield (or pieces of foil), and continue to bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool.

Tips:

*The easiest way to make gingersnap crumbs is to whir the cookies in a food processor. If you don't have a FP, put them in a zip bag and roll a rolling pin over them until they've turned into fine crumbs.
*If you're wanting to make this pie gluten-free, use gluten-free gingersnaps. I used the "Mi-Del" brand of Gluten Free Gingersnaps and needed 40 cookies to make 2 cups of crumbs.
*This pie can be made the night before. It's best if eaten up within a day or two of baking

I just feel so dumb about it. It took a couple hours but I feel disguting now. All it mostly is is really bad nausea. I feel like I want to throw up everything I've ever ate in my whole life! And my mouth feels really dry. Thanks for the support guys! Now I get to go through the best part...waiting it out. I can see this will be a fun weekend!