Durum Wheat Products- No celiac reaction??!

[jaccah]

I was diagnosed with Celiac 10 years ago, as well as DH so a gluten-free diet was and is a must for me. In fact it is the DH that tells me first I have been glutened- with 45 minutes the itching and burning starts and I need to immediately take an antihistamine to get it to calm down to the bearable level and help stop the rash from spreading so much.  Then usually within 8-12 hours all the digestive upset starts up.  And it all goes on for days.  BUT that is not the main issue/ question. I have discovered in the past few years ( by accident at first) that I can eat rice pilaf ( supposedly NOT gluten free- usually made with orzo) tabbouleh ( made from bulgar, which in turn is made from durum wheat) and orzo pasta- ( is made from durum wheat) never give me a reaction- not from the DH or the regular Celiac.  No itch, rash, stomach upset.  Has anyone else experienced this?

[Scott Adams]

We've definitely had people report that certain types of wheat seem to cause less issues, or sometimes no issues, for example einkorn, semolina, etc., but celiac experts do agree that those types of wheat will still cause harm to those with celiac disease. Gut reactions in most people are not a good indicator of what damage may be caused, or what autoimmune and inflammatory processes may be triggered when you eat these types of wheat, even though you might not experience any obvious symptoms.

I would only ask you whether or not it's necessary to eat them, given that you've been diagnosed with celiac disease? For example, would you use substitutes like quinoa or millet instead? 

After celiacs heal, we've seen many people go back to eating gluten without symptoms, as the disease can go into remission, but only to have it come back with a vengeance after a few months or years.