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?

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!

First, it’s amazing how proactive you’re being for your whole family—that’s such a gift to your kids! Regarding breastfeeding and gluten: Current research suggests gluten proteins (the problematic part) don’t pass into breastmilk, only smaller gluten peptides that aren’t likely to trigger celiac. So unless you notice direct symptoms in your 1-year-old (e.g., reacting after nursing when you’ve eaten gluten), most experts say you don’t need to restrict your diet solely for breastfeeding. That said, if your daughter tests positive, you might consider limiting cross-contact at home (e.g., avoiding kissing her right after gluten) since residue on your hands/face could transfer. Your plan to stay gluten-free at home but flexible outside sounds totally reasonable—many celiac households do this! The only caveat: If you end up having celiac/non-celiac gluten sensitivity (even with a negative blood test—some need biopsies!), then stricter avoidance would help your own health. Wishing you clarity as you wait for results, and cheers to that future beer with friends when possible! 

For most celiacs prescription medications, even if they used wheat starch as an ingredient, would not contain enough gluten to trigger issues, however, for those who are super sensitive even tiny amounts of gluten can be an issue. You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/