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Recent Activity
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- Scott Adams replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications1Finding gluten free ingredients
I completely understand the frustration of finding reliable gluten-free ingredients—it's exhausting when trusted products disappear or companies don't respond to safety inquiries. For teff flour in bulk, check out Azure Standard or Bulk Foods; both often carry gluten-free grains in larger quantities and clearly label dedicated facilities. For soy flour, ... -
- Scott Adams replied to lmemsm's topic in Gluten-Free Recipes & Cooking Tips1
beans in dessert recipes
Beans in desserts are a fantastic way to add moisture, structure, and protein while keeping recipes gluten-free. Black bean brownies are a classic, but other beans like adzuki and pinto can also work well—adzuki beans are naturally sweet and often used in Asian desserts, making them great for cookies or cakes. Lentils, especially red lentils, blend smoothly i... -
- lmemsm replied to Dora77's topic in Coping with Celiac Disease2Ocd making gluten fears unmanageable. Need advice
This may make you feel better about cross-contamination: https://nationalceliac.org/celiac-disease-questions/do-i-need-new-designated-pans-plates-and-utensils/ https://theceliacscene.com/rethinking-cross-contamination-no-need-to-be-so-careful/ I use Tom's of Maine or a toothpaste that states it's gluten free. I have allergic reactions to some toothpastes...- 1
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- knitty kitty replied to Dora77's topic in Coping with Celiac Disease2Ocd making gluten fears unmanageable. Need advice
Hello, @Dora77, I agree with you that your doctors aren't very knowledgeable about Celiac Disease. My doctors didn't recognize nutritional deficiencies either. I became very deficient in vitamins before I was diagnosed, so having experienced similar, I understand what a difficult time you're having. Poor absorption of essential nutrients is...- asymtomatic
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Posts
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By Scott Adams · Posted
I completely understand the frustration of finding reliable gluten-free ingredients—it's exhausting when trusted products disappear or companies don't respond to safety inquiries. For teff flour in bulk, check out Azure Standard or Bulk Foods; both often carry gluten-free grains in larger quantities and clearly label dedicated facilities. For soy flour, Anthony's Goods tests for gluten and offers bulk options, though always verify their current certifications. For beans, peas, and lentils, Palouse Brand is a great choice—they're GFCO-certified and transparent about their farming practices. As for lentil elbow macaroni, Explore Cuisine offers similar pastas, though cross-contact policies vary. When companies don't respond, I lean on third-party certifications (GFCO, NSF) or stick with brands like Jovial or Edward & Sons that prioritize allergen safety. It's a constant hunt, but hopefully these leads help! Have you tried local co-ops or ethnic markets for teff? Sometimes they stock bulk African or Indian brands with clear labeling. -
By Scott Adams · Posted
Beans in desserts are a fantastic way to add moisture, structure, and protein while keeping recipes gluten-free. Black bean brownies are a classic, but other beans like adzuki and pinto can also work well—adzuki beans are naturally sweet and often used in Asian desserts, making them great for cookies or cakes. Lentils, especially red lentils, blend smoothly into batters and can replace flour in recipes like blondies or muffins. Since you’re allergic to chickpeas, you might try navy beans or cannellini beans for a milder flavor in vanilla-based desserts. For less crumbliness, blending cooked beans into a paste helps bind the dough, and adding a bit of xanthan gum (if tolerated) can improve texture. If you’re experimenting, start with recipes that replace half the flour with bean purée before going fully flourless. Have you tried using aquafaba (bean liquid) as an egg substitute? It works wonders in gluten-free baking too! -
This may make you feel better about cross-contamination: https://nationalceliac.org/celiac-disease-questions/do-i-need-new-designated-pans-plates-and-utensils/ https://theceliacscene.com/rethinking-cross-contamination-no-need-to-be-so-careful/ I use Tom's of Maine or a toothpaste that states it's gluten free. I have allergic reactions to some toothpastes so some of the toothpastes in health food stores are usually safer for me. They're typically gluten free as well. Spices can contain cross-contamination from gluten. There are a few lists online of spices that are safe for celiacs. I also grow my own herbs and use them in place of store bought when I can. I think Badia lists their spices as gluten free and Spice Lab has some gluten free too. Knitty Kitty has a great point about nutritional deficiencies and B vitamins. I got a lot of aches and pains when I got off gluten. I tried to replace wheat with other healthy grains like teff, buckwheat and sorghum. Limiting one's diet too much and not getting enough vitamins, can make someone feel worse. A lot of the gluten free foods in the stores are made with lower quality ingredients than the wheat varieties. I try to replace all my foods with homemade options. Then I know the quality of the ingredients and which vitamins I may be high or low in. Probiotics or prebiotics can help with bathroom issues. Better to get them in foods if possible and not pill form. My doctors keep recommending magnesium too. It's not supposed to be taken alone, but they don't seem to care about that. It's easy for vitamin D to be low too. That was another thing doctors told me to take. Unfortunately, they didn't monitor it and it went too high. Again, better from natural sources like food and sunlight. However, supplementing can help if you're not getting enough. Some sources say to take D with K2. You may want to have iodine levels checked. If you add iodine, make sure to get sufficient selenium for thyroid. You can get iodine naturally in most seaweed. Nori may also be one of the few non-animal sources for B12. Brazil nuts are a good source of selenium and you only need a few a day to meet RDA. Some brands of nuts specifically say gluten free. Unfortunately, there are issues with Brazil nut production and they're much harder to find this year. The more you can vary your diet the better. One study said aim for at least 30 different foods in a week. You might want to try kiwi fruit. There were some studies that said eating kiwi improved mood. It also has a covering which most people don't eat, so that should protect what's inside from contamination. I've limited my diet quite a bit over the years because of migraines, so I know how uncomfortable it can be finding safe foods. However, I'm afraid limiting diets like that may actually be causing more harm than good. It's something I'm trying to work on. I keep trying to expand the number of foods I eat and my recipe repertoire. I made a list of brands of foods that I've found that are gluten free so I have a guide when I'm shopping.
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By knitty kitty · Posted
Hello, @Dora77, I agree with you that your doctors aren't very knowledgeable about Celiac Disease. My doctors didn't recognize nutritional deficiencies either. I became very deficient in vitamins before I was diagnosed, so having experienced similar, I understand what a difficult time you're having. Poor absorption of essential nutrients is caused by the damage done to the intestines by Celiac Disease. The gluten free diet can be low in essential nutrients, so supplementing to boost your absorption is beneficial. New symptoms can develop or worsen as one becomes more and more deficient. There's eight essential B vitamins that our bodies cannot make, so they must come from our food and supplements. These eight B vitamins work together, like instruments in an orchestra. They need to be supplemented together with essential minerals like magnesium. Deficiencies in the B vitamins can have overlapping symptoms. Some symptoms can be traced to specific B vitamins. OCD can be traced to low Pyridoxine Vitamin B 6. Yes, I had OCD and washed my hands until my skin cracked and bled. ADHD symptoms can be traced to low Thiamine Vitamin B 1. ADHD is something one is born with. People who are born with ADHD have a metabolic problem with getting sufficient thiamine into their brain cells. People who develop symptoms of ADHD later in life are more likely to be low in Thiamine. The same symptoms appear if one is not getting sufficient thiamine from the diet. Yes, I developed symptoms of ADHD. These symptoms improved and disappeared after supplementing with Thiamine and the other essential nutrients. I was diagnosed with Type Two Diabetes. 99% of diabetics of both types are deficient in Thiamine because our kidneys don't re-absorb thiamine properly. Thiamine is needed to make insulin and digestive enzymes in the pancreas. Poor digestion (floating, undigested stools) can result with insufficient pancreatic enzymes. The gall bladder (upper right quadrant) needs thiamine to make and release bile which also helps with digestion. Constipation is also a symptom of Thiamine and magnesium deficiencies. The thyroid is another organ that uses lots of Thiamine, too. Low thyroid hormones can be due to insufficient thiamine, selenium, iron, and iodine. Swelling of hands, face and feet are also symptoms of thiamine insufficiency. Our bodies use thiamine to make energy so organs and tissues can function. Thiamine cannot be stored longer than three weeks. If our stores are not replenished every day, we can run out of Thiamine quickly. If we do get some thiamine from our diet, symptoms can wax and wane mysteriously, because a twenty percent increase in dietary thiamine causes an eighty percent improvement in brain function and symptoms. Thiamine interacts with all the other vitamins in some way. Many other vitamins and their metabolic processes won't work without thiamine. In Celiac Disease you are apt to be low in all the essential nutrients, not just thiamine, but thiamine deficiency symptoms may appear first. Talk to your dietician about eating a nutritionally dense gluten free diet. Keep in mind that processed gluten free foods do not contain sufficient vitamins to be useful. Processed gluten free foods are filled with saturated fats and excess fiber (that could explain your constipation). Dairy products, milk and cheese can cause problems because Casein, the protein in dairy, causes the same autoimmune reaction that gluten does in some. Your current restricted diet is dangerous to your health. I followed the Autoimmune Protocol Diet (Dr. Sarah Ballantyne). It's a Paleo diet that promotes intestinal healing. Discuss with your doctors about correcting nutritional deficiencies as soon as possible. Interesting reading... https://pubmed.ncbi.nlm.nih.gov/34165060/ https://pubmed.ncbi.nlm.nih.gov/21816221/#:~:text=Lipid-soluble thiamin precursors can,and attention deficit%2Fhyperactivity disorder. -
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