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- Scott Adams replied to Babygirl877's topic in Coping with Celiac Disease5Recently diagnosed with Celic disease
If you replace the gluten products you normally ate with gluten-free versions, and I mean the breads, be careful, as many gluten-free products can be high in calories and low in nutrients (high carb). -
- Scott Adams replied to ErinV's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms6
Decreasing tTiga?
If was eating less gluten between tests, it could account for the change in test results to false negative, but given all you shared celiac disease is the most likely explanation. I also would try to avoid an endoscopy done on a child, especially given the positive blood test results along with symptoms when she eats gluten (tiredness is definitely one... -
- Babygirl877 replied to Babygirl877's topic in Coping with Celiac Disease5Recently diagnosed with Celic disease
Thank you I know I will be ok and it’s a journey but I think gluten free lifestyle will help me with a little weight loss as well cause I struggle with this everyday. We don’t know what’s gonna be thrown at us.- 1
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- ErinV replied to ErinV's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms6Decreasing tTiga?
Thanks for the information. I get not using a biopsy to diagnosis. In fact, when we had the original biopsy done, my husband and I were very hesitant and didn't understand the need for it. The doctor kept telling us it was the only way to diagnosis Celiac, yet also said there's no other diagnosis that would have given her positive EMA-IgA and tTG-IgA results... -
- Scott Adams replied to CJF's topic in Gluten-Free Foods, Products, Shopping & Medications1
Gluten free flours
It’s tough when dietary needs collide like this—you’ve mastered gluten-free baking, only to hit another hurdle with your husband’s potato allergy! Since you prefer smoother textures (and oat flour is hit-or-miss), here are a few potato-free flour/blend options to try: Cup4Cup (Multipurpose or Wholesome blend) – Their standard version is cornstarc...
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By Scott Adams · Posted
If you replace the gluten products you normally ate with gluten-free versions, and I mean the breads, be careful, as many gluten-free products can be high in calories and low in nutrients (high carb). -
By Scott Adams · Posted
If was eating less gluten between tests, it could account for the change in test results to false negative, but given all you shared celiac disease is the most likely explanation. I also would try to avoid an endoscopy done on a child, especially given the positive blood test results along with symptoms when she eats gluten (tiredness is definitely one of many symptoms). If her symptoms go away on a gluten-free diet, this is another indicator that she likely has celiac disease. -
By Babygirl877 · Posted
Thank you I know I will be ok and it’s a journey but I think gluten free lifestyle will help me with a little weight loss as well cause I struggle with this everyday. We don’t know what’s gonna be thrown at us. -
Thanks for the information. I get not using a biopsy to diagnosis. In fact, when we had the original biopsy done, my husband and I were very hesitant and didn't understand the need for it. The doctor kept telling us it was the only way to diagnosis Celiac, yet also said there's no other diagnosis that would have given her positive EMA-IgA and tTG-IgA results. So, we didn't understand. Her biopsy came back negative, but because she wasn't even 3 at the time, the dr said she didn't want to go too far down into her system, and it was possible the damage was there and just not biopsied. So, still no clear answer, which was frustrating. I'm confused now though with these results. Why did her EMA-IgA results suddenly come back negative after the first 3 tests all showed positive? And why is her tTG-IgA going down? Could it be as simple as lab error? Does the actual number matter, or the fact that it is so positive tell us everything we need to know? I don't want to scope her again. She has no symptoms that we can pin point to Celiac, but also aren't sure of what we don't know. Is her tiredness a symptom that we just aren't paying enough attention to? If we decide these results are enough, and start taking away all gluten products, how will we know if it is truly Celiac? Another bloodtest in 6 months with lower tTG-IgA numbers could mean the diet is working, but couldn't they also decrease on their own like they did this time?
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By Scott Adams · Posted
It’s tough when dietary needs collide like this—you’ve mastered gluten-free baking, only to hit another hurdle with your husband’s potato allergy! Since you prefer smoother textures (and oat flour is hit-or-miss), here are a few potato-free flour/blend options to try: Cup4Cup (Multipurpose or Wholesome blend) – Their standard version is cornstarch-based, but avoid their ‘Plant-Based’ blend (has potato). Better Batter Original – Rice- and tapioca-based; great for cakes/cookies. Anthony’s Goods Cassava Flour – Neutral taste, works well in blends (try mixing with a bit of xanthan gum). Namaste Perfect Flour Blend – Tapioca/sorghum base, though some find it denser—might work for heartier bakes. If you’re up for DIY blends, arrowroot starch + sorghum or brown rice flour can mimic potato starch’s binding. Texture preferences are so personal, so it might take some experimenting—but I hope one of these clicks for you! Would love to hear what works if you give any a try. We also have some recipes for your own flour mixes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-flour-mixes/ Happy baking!
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