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DESSERTS


Kari Ann McNair

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Kari Ann McNair Rookie

What are some of everyones favorite GLUTEN free holiday desserts?? 


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cyclinglady Grand Master
(edited)

Humm...so many things.  Yesterday, I baked pumpkin cranberry bread, cornbread muffins and chocolate chip cookies for last night’s chili for our Halloween party.   I just used the traditional Libby’s Pumpkin and Tollhouse cookie recipes.  

For Thanksgiving, I make pumpkin cream cheese roll cakes and a variety of cheese cakes using gluten-free Graham crackers as I am not a fan of pumpkin pie.    For Christmas, I make Kolackys (Polish yeast-based cookies) and a dairy version of Challah sweet bread, orange cranberry cookies,  along with other family favorite cookie recipes.  

Basically, anything that has gluten can be made gluten free.  It is easy now that there are nice gluten-free flour blends on the market.  My extended family and friends will eat anything I make that is gluten free and I receive nothing but raves.  

P.S.  Use parchment paper and freeze leftovers.  gluten-free baked goods do not hold up as well as gluten baked items.  

Edited by cyclinglady

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    • Aretaeus Cappadocia
      I'm not saying this is what you have, but your description reminds me of Morgellons, which are not very well understood. Here is a review from a reputable source. If it seems similar to your experience, you could raise this question with your Dr.  https://my.clevelandclinic.org/health/diseases/morgellons-disease
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      Hello Russ! Thank you so much for your reply.  I have not had an antibody test done, ever, relating to gluten. Last year I had an allergy test done via blood draw (as my insurance wouldn't cover the skin test) but this was for pollen and grasses, not food. Even on the blood test I had extremely high levels of reactions to each allergen. Could this seasonal allergy inflammation be contributing to my celiac inflammation? I am so careful, there is no way I could ingest gluten. For example, couple of months ago I tried a cough drop that says it was gluten free. I checked ingredients, it seemed fine. But just taking one of those caused me to have nausea, vomiting, and the same extreme abdominal pain. Have you ever heard of anyone else having symptoms like mine after being diagnosed celiac and strictly gluten free? The last episode I had like this was yesterday, after I ate a certified gluten-free coconut macaroon with a little chocolate on it. I have eaten coconut and chocolate before with no issue,  so I didn't see how I could all of a sudden have such a strong response. 
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      The sensitivity of people with coeliac disease varies greatly between individuals. The generally accepted as safe limit for most people is 10 milligrams per day. This equates to a piece of bread the size of a small pea. Some people report that they are more sensitive than this, but others can very occasionally eat a normal gluten containing meal without reacting. I don't think that touching or throwing bread around would lead to you ingesting enough to cause a reaction. There are case reports of farmers with coeliac disease reacting to the dust from gluten-containing animal feed but they were inhaling large amounts of dust over a long period of time in barns. Perhaps you episodes are caused by a reaction to something other than gluten? Have you had your antibody levels checked to see whether you are still being exposed to gluten?
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