Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Substitutions And Allergies


FabRik

Recommended Posts

FabRik Newbie

HI there, I'm new to this board and I would like to start by saying that I have not been diagnosed with Celiac (neither has it been ruled out). I was referred to this site for the rich resources available about eating gluten free and as a support network with others dealing with the difficulty of living with the daily problems of living with such restrictions.  I have, however, been diagnosed with Eosinophilic Esophagitis. Symptoms including, tightening of the airway, dysphagia, choking, gastrointestinal distress. I also had a rash that started around the same time these symptoms began. On and off, I couldn't correlate it to anything. I started with an upper gi. My physician said that if I wanted, before he did a scope, I could try an elimination diet.

 

So for several weeks I went off of dairy, wheat, soy, nuts, seafood and eggs. (and I do mean religiously. I did not 'cheat' and read every package on every thing, nor did I eat out for fear of the unknown) I started adding these back into my diet slowly and watching for response. Everything was added back into my diet without issue. Shortly before I got to the last thing on the list, wheat, I had buckwheat with dinner. I had a reaction. I thought it was supposed to be safe! Then I tried quinoa. same issue. Then teff and millet. Issues there too. I still have yet to try wheat, but I fear the worst. When I was tested for allergy to wheat, it came back clear, but my physician said that I could have an intolerance which isn't the same as an allergy. I have no problem with rice or seeds.

 

My question is, have any of you experienced this sort of issue? I am curious because I thought out of all those things I should be able to find an alternative to wheat. I have been using rice flour and chickpea, but I am having difficulty finding too much on the internet about intolerances or allergies with these grain substitutions. Any ideas or info would be greatly appreciated. Thank you!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



stanleymonkey Explorer

Allergy and intolerance are often used interchangeably by docs, if your tested showed an allergy to wheat then you gave an allergy to wheat, you could also ave an intolerance to wheat but that wouldn't show up on an allergy test.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.