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hi,  don't mean to waste space, i'm new here, and i just want to say how thankful i am to have found this forum. coming from a pure italian background and upbringing, this craziness is freaking my whole family out...wait, you can't eat ITALIAN BREAD??? NO BUCCATINI?? lol

anyway, its nice to read posts from people that understand and accept that this is NOT a fad diet or a choice.  its a pain in the butt.  but unless you know how it feels to suffer the consequences of gluten intolerance/celiac, you don't understand what a relief it is to be gluten free.  

thanks again.

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Celiac.com Sponsor (A8):

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Welcome :)

It's very nice to read your post. I've been here awhile now but I'm still very thankful to have found this place and for the support and information I've received here. 

Hopefully you can still enjoy gluten free pasta. I made myself a pasta sauce a couple of days ago and loved it, can't really tell the difference any more from how pasta used to be. The bread's a different story though... !

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2 hours ago, trishianna said:

hi,  don't mean to waste space, i'm new here, and i just want to say how thankful i am to have found this forum. coming from a pure italian background and upbringing, this craziness is freaking my whole family out...wait, you can't eat ITALIAN BREAD??? NO BUCCATINI?? lol

anyway, its nice to read posts from people that understand and accept that this is NOT a fad diet or a choice.  its a pain in the butt.  but unless you know how it feels to suffer the consequences of gluten intolerance/celiac, you don't understand what a relief it is to be gluten free.  

thanks again.

I am working on a cheesy Italian bread that is gluten-free, -_- honestly missing it myself, and I just last month got down a bunch of pizza alternatives. Anyway there are a few companies that make gluten-free breads, and plenty of noodle substitutes for different dishes. Lundberg Makes a bunch of noodles, and various other dishes. Ian's and Udis have various dishes including ravioli, breads, etc. >.< none are as good as my mothers dishes but that is why I am trying to make my own. Where are you from by the way? If in the US I can give you plenty of links of purchasing them and where to find them. I will see about PMing you what I got on that bread recipe so far.


Diagnosed Issues
Celiac (Gluten Ataxia, and Villi Damage dia. 2014, Villi mostly healed on gluten-free diet 2017 confirmed by scope)
Ulcerative Colitis (Dia, 2017), ADHD, Bipolar, Asperger Syndrome (form of autism)
Allergies Corn, Whey
Sensitivities/Intolerances
Peanuts (resolved 2019), Cellulose Gel, Lactose, Soy, Yeast
Olives (Seems to have resolved or gone mostly away as of Jan, 2017), Sesame (Gone away as of June 2017, still slight Nausea)
Enzyme issues with digesting some foods I have to take Pancreatic Enzymes Since mine does not work right, additional food prep steps also
Low Tolerance for sugars and carbs (Glucose spikes and UC Flares)
Occupation Gluten Free Bakery, Paleo Based Chef/Food Catering

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On February 12, 2017 at 4:02 PM, trishianna said:

hi,  don't mean to waste space, i'm new here, and i just want to say how thankful i am to have found this forum. coming from a pure italian background and upbringing, this craziness is freaking my whole family out...wait, you can't eat ITALIAN BREAD??? NO BUCCATINI?? lol

anyway, its nice to read posts from people that understand and accept that this is NOT a fad diet or a choice.  its a pain in the butt.  but unless you know how it feels to suffer the consequences of gluten intolerance/celiac, you don't understand what a relief it is to be gluten free.  

thanks again.

http://Www.quattrobimbi.com.    Take a look at this site.  It's where I buy my dry pasta.  All the brands are very good........very close to real pasta.  The owner is real Italian and imports everything from Italy.  Enjoy!

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