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

Cant Even Cook With Gluten?!?

GFAggie

By GFAggie
in Coping with Celiac Disease

Recommended Posts

GFAggie Newbie
GFAggie
Posted

I recently found out I have a gluten sensitivity.  I have been gluten-free for a month.  I made PB cookies for my husband, and was very careful about not inhaling the flour.  Yet, before I even got the first batch of cookies in the oven I was feeling weird.  Now I have all the symptoms as if I had actually ate the cookies.  This is normal?  Am I really THAT sensitive to flour??

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Did you wear a respirator? Otherwise you did inhale and ingest wheat flour. When you inhale, wheat is in the throat and some gets into the digestive system. This is a really yummy pb cookie recipe -Open Original Shared Link

I find people really like these cookies - gluten-free or not.

nvsmom Community Regular
nvsmom
Posted

Air born flour can be a problem if it is getting inside of you; some flour may have settled on the peanut butter, sugar, or butter and then if you eat it, you've been glutened.  Or it could just be an issue of accidentally touching some food or your mouth with flour.

 

I think some people could safely bake with flour but the risk and the hassle of clean-up would not be worth it for me.

 

I hope you feel better.

 

ps. Have you been tested for celiac disease?  be aware that if you wish to get tested, and you have been gluten-free for a long while, you will need to resume eating gluten for 8-12 weeks to make sure your tests are as accurate as possible.  If you do plan to test, you may want to do it as soon as possible because you may not need as long of a gluten challenge for accurate results.

GFAggie Newbie
GFAggie
Posted
  • Author

Thank you so much for your reply.  I feel so frustrated and lost.  I have not been tested for celiac.  I am waiting for my husband's insurance to start in January.  I had no idea that I was really that sensitive to flour.  I have had sever asthma all my life, I am beginning to thing it has been compounded by my gluten sensitivity.  What a overwhelming idea.  My whole life has been a LIE! Well that is a little overstated, but I feel that way some days.  I am even sensitive to gluten-free oats, that really made me cry.  

BlessedMommy Rising Star
BlessedMommy
Posted

If you're uninsured or don't have a regular doctor who can order tests for you, you can order from a private lab and self-pay. I can think of one member here off the top of my head who did this.

 

Open Original Shared Link

heatman Rookie
heatman
Posted

I've had a lot of luck making my old baking recipes with Namaste gluten-free flour blend. I buy it at Costco. I also recommend you do a thorough cleaning of your kitchen, including ditching all the old plastic, rubber and metal (if scratched) utensils and dishes. I began to feel much better once I did this. As for peanut butter cookies, the gluten-free five ingredient peanut butter cookie recipe is really really good!

julissa Explorer
julissa
Posted

shortly after going gluten free I baked cookies with my granddaughter, I thought well, as long as I wasn't going to eat them I'd be ok. wrong. I was very sick after. inhaling it, having it on my hands as I was working with it, airborne in the kitchen. not good at all. right after that I converted my kitchen to completely gluten free. it was quite a process, but well worth it. If I can't feel safe in my own home, that wouldn't fly in my world. 

 

feel better! 

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

If you are wanting to get Celiac testing, you need to be consuming gluten for accurate results. 

Noobette Apprentice
Noobette
Posted

Flour is so fine, it can be impossible to work with without it going airborne and then settling on everything in the kitchen. If there's flour dust all over, you will ingest some of it. Lots of the resources I've read recommend banning flour from the kitchen entirely.

nvsmom Community Regular
nvsmom
Posted

Thank you so much for your reply.  I feel so frustrated and lost.  I have not been tested for celiac.  I am waiting for my husband's insurance to start in January.  I had no idea that I was really that sensitive to flour.  I have had sever asthma all my life, I am beginning to thing it has been compounded by my gluten sensitivity.  What a overwhelming idea.  My whole life has been a LIE! Well that is a little overstated, but I feel that way some days.  I am even sensitive to gluten-free oats, that really made me cry.  

 

My son's asthma disappeared after he went gluten-free.  He had mild asthma to begin with, it only affected him when he was sick, but his coughing is completely under control since going gluten-free.... and he even had a negative celiac test.  ( Only one test was done, he has symptoms, and his mom is a celiac so we went gluten-free anyways - glad we did.)

 

:( I missed oatmeal at first too.

GFAggie Newbie
GFAggie
Posted
  • Author
nvsmom- That is so interesting about your son.  All my life, I am 39 now, I was told my asthma was environmental. I had sever asthma nightly growing up - I now wonder if it was a gluten sensitivity.  I notice I use must less allergy medicine now, but I still wheeze.  Thanks for all your guys comments.  I might be in denial, but at least I can talk about it!   :rolleyes:   
nvsmom Community Regular
nvsmom
Posted

I've seen a few people who have commented that gluten exacerbated their asthma.  Going gluten-free doesn't usually cure it, but it can help.

 

Ah, denial.... It took me a good 6 months to finally see a doctor about celiac disease once I figured out what was wrong with me.    LOL   :rolleyes:   Looking back, it seems silly that I waited so long but change is hard... Anticipating change is even harder!  LOL

1desperateladysaved Proficient
1desperateladysaved
Posted

I react to flour in the air and have celiac.  But also recently found out that I also have super-sensitive allergies.  My reactions got more defined as I stayed away from eating gluten flours.  You may want to keep allergies on your list of things to check into.

 

Dee

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748
    tdouglas2901
    Newest Member
    tdouglas2901
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      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
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      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
      Inconclusive results

      By Scott Adams · Posted

      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.    
×
×
  • 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.