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

Rash Show Up After Eliminating Gluten?


cmc811

Recommended Posts

cmc811 Apprentice

I was recently diagnosed with Celiac (based on low positive ttg and marsh I biopsy) and about a week after cutting out gluten I developed a rash on my elbows. Very itchy and now painful.

 

I've been generally itchy off and on for a while but this is the first time I've had anything that actually resembled a rash to go along with the itch. Is is likely to be DH? Why would it show after cutting gluten?

 

Also, since I've already been diagnosed and am gluten-free is there any point to going to the dermatologist?


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



Celiac.com Sponsor (A8-M):



squirmingitch Veteran

No, there is no point in going to the derm. You have already been dx'd with celiac disease so unless you want to go on Dapsone for dh then don't waste your time with the derm. 

There could be a couple reasons you are turning up with the rash now. 1) You've only been gluten-free for a week --- that's really early in the gluten-free game --- you may have been right on the verge of presenting with the rash anyway & it's sort of like trying to stop a speeding car, it takes a little while after you put on the brakes for it to stop. With dh, the antibodies are deposited under the skin & it takes time for them to go away. 2) You are still getting gluten even if in minute amounts... i.e.: getting cc'd. DH is terribly sensitive to the tiniest amount of gluten. It's imperative that you be pristine in your diet.

 

Oh wait. I went back & re-read your post. I had mis-read & thought you had been gluten-free for only a week but you said you developed the rash about a week after going gluten-free. Ok, so how long have you been gluten-free?

cmc811 Apprentice

No, there is no point in going to the derm. You have already been dx'd with celiac disease so unless you want to go on Dapsone for dh then don't waste your time with the derm. 

There could be a couple reasons you are turning up with the rash now. 1) You've only been gluten-free for a week --- that's really early in the gluten-free game --- you may have been right on the verge of presenting with the rash anyway & it's sort of like trying to stop a speeding car, it takes a little while after you put on the brakes for it to stop. With dh, the antibodies are deposited under the skin & it takes time for them to go away. 2) You are still getting gluten even if in minute amounts... i.e.: getting cc'd. DH is terribly sensitive to the tiniest amount of gluten. It's imperative that you be pristine in your diet.

 

Oh wait. I went back & re-read your post. I had mis-read & thought you had been gluten-free for only a week but you said you developed the rash about a week after going gluten-free. Ok, so how long have you been gluten-free?

 

I have only been gluten-free for 3 weeks so you weren't far off.

 

My rash isn't severe at all so I don't plan on trying to get dapsone so I guess I'll just try and ride it out. I do know I am probably getting a bit of cc right now. My kids haven't been tested yet (in the process) so we're not completely gluten-free in the house yet. We will be soon, but I have to still get a bit of gluten in them everyday for now.

squirmingitch Veteran

Well, try your darndest to keep from getting cc'd! Once the rash presents, it can go bonkers on you real quickly. 

cmc811 Apprentice

Well, try your darndest to keep from getting cc'd! Once the rash presents, it can go bonkers on you real quickly. 

 

I think overall, we're doing well....my 5 yr old gets his daily gluten via prepackaged crackers, granola bars, etc that I send to school with him. The 3 yr old is a little trickier but we are trying to be very diligent about keeping crumbs and such isolated to his spot at the table and then promptly cleaned up. My hope is we will get their test results back today or tomorrow and we can move forward with eliminating all gluten.

squirmingitch Veteran

Good! Sounds like a plan.

1desperateladysaved Proficient

I seem to get some type of a rash after removing products which I don't tolerate.  I take any reaction as a good reaction and figure that my body is at work!

 

D


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,669
    • Most Online (within 30 mins)
      7,748

    CDR40
    Newest Member
    CDR40
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.