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News: Celiac.com: The Vatican Says Gluten-Free Communion Wafers Don't Count


Scott Adams

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An estimated 1 percent of the world's population has celiac disease. It causes abdominal pain and damages the small intestine when someone ...

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TexasJen Collaborator

Here's a good article reviewing the issues.

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glutenfreewatchdog did an article on the low gluten hosts 2 days ago. She tested a single host from the Benedictine sisters and found it to contain 0.0017 mg of gluten. Compare that to the 0.57mg found in a piece of gluten free bread. The amount of gluten you are exposed to is negligible if you take a low gluten host

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    • Aretaeus Cappadocia
      I've tried a few bread recipes but I am by no means an expert. However, this recipe is the best bread I've made to date. It uses 3 grains (or their flours if you prefer) and requires a strong blender (like a Vitamix) but no bread machine. I use it to make English muffins or a loaf of bread. The muffins are a little easier to make and the bread comes out in premade portions. It passes the sandwich test and it tastes great over several days (to my taste, store-bought gluten-free breads tend to lose their flavor on the second day) This recipe is pretty flexible in terms of varying ratios or types of grains.  https://www.instagram.com/p/DPDnyaJjpHh/
    • Aretaeus Cappadocia
      I don't have a bread machine but it sure looks like the bread I remember from BC. This is on my "to do" list.
    • trents
    • Scott Adams
      This recipe was created by a scientist and posted years ago. I will admit I haven't made it, but it's also supposed to be quite good:  
    • Scott Adams
      That sounds like really encouraging progress, and it is great that you are narrowing things down so carefully. It can be surprising how something like added iodine in a milk alternative might make a difference for some people with dermatitis herpetiformis-type symptoms, so your note may definitely help someone else who is still dealing with that last bit of itching. It also sounds like you are finding a more comfortable routine with almond and soy milk, simple safe meals, and watching individual triggers like tuna without feeling completely restricted. This really is a learning curve, and keeping track of what improves or worsens symptoms is often the only way to spot patterns. I hope the dermatology appointment goes well...let us know.
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