Celiac.com Celiac Disease & Gluten-Free Diet Forum: GFdoc - Viewing Profile - Celiac.com Celiac Disease & Gluten-Free Diet Forum

congrats! you're doing great!!
It can often take 6-12 months for the levels to go to zero...and it can be even longer if you've been ill for a long time (like an adult). The key is that the trend is showing a dramatic drop in the IgA antigliadin levels...that's the one to watch, as it can respond quickly with an increase when gluten is in the diet. Have your doc check your daughter's levels again in about 6 months and compare to these.

I use rice flour usually to flour a pan - I find that cornstarch and potato starch clump a bit (especially if you flour after spraying with Pam). I will sometimes use cornstarch to flour a countertop when rolling out dough...usually I use whatever flour I am cooking with at the time though.

Try making your own (see Bette Hagman's book for recipe)...then freeze the extras. I like this better than tinkyada (although I'm getting used to that too)

Hi Charlotte-
I'm a mom of 3 and the only celiac in my house...
My advice...is make your dinners all gluten free...believe me, you're not depriving your family at all...gluten-free meals can be and usually are delicious and indistinguishable from nonGF meals. If you want to add something nonGF, then serve some rolls on the side (you can make your own gluten-free rolls, or just skip it). I find dinners the most complicated meal...so just make one for everyone.

Breakfast seems to me the meal that is most different (gluten-free vs. nonGF) so make breakfast the meal to serve all the gluten-type foods (waffles, pancakes,sweetbreads, danish, donuts, etc .) Also lunches can be made nonGF - especially if you pack lunchboxes for school age kids.

Back to dinner....make a calandar of meals for the week ahead, make sure you have the ingredients you need and premake some of the stuff to make it go faster on the day you cook. Teriacki and other sauces can be made gluten-free - make a bigger batch and store the extra in a bottle/jar in the fridge for next time. (look for recipes in any cookbook or online www.cooks.com but convert to gluten-free). For dry spice mixes, again make abunch ahead of time and store in ziploc bags.
Dinners at our house are meat/chicken/fish and a veggie and/or starch. One night is chili, one night stir-fry, one night fish, one night chicken breasts, one night pasta (OK, I make my own gluten-free pasta and they eat regular pasta)Easy enough. There are incredible desserts (choc. chip cookies, brownies, etc. that my kids BEG for - they don't even know or care that they are gluten-free)

Resources for gluten-free products and premade mixes:
Gluten free pantry www.gluten free.com **the best brownie mix by far!!
Gluten free mall www.celiac.com
Whole Foods stores (ask at desk for gluten-free food list)
Trader Joes foodstores
Gluten Free Market www.glutenfreemarket.com

Good gluten-free cookbooks (celiac.com sells them, or check at library)
The Gluten Free Kitchen by Roben Ryberg
The Gluten Free Gourmet-Living Well Without Wheat by Bette Hagman

I'll email you some of my basic recipes.
Stick with it...it gets easier, I promise. Plus, you'll feel better and that helps a ton!
Sara, Chicago

Heather - is your daughter eating better now? I remember a post about how she won't eat anything at all...
Sara