Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

First Thanksgiving Gluten Free


Jane07

Recommended Posts

Jane07 Enthusiast

I know I can look online does anyone have any suggestions gluten free stuffing or gluten free treat I guess bread pudding or pie or square . Thanksgiving is around the corner 


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



Celiac.com Sponsor (A8-M):



Scott Adams Grand Master

This may be helpful:

 

  • 4 weeks later...
Nikki2777 Community Regular

Trader Joe's has gluten-free cornbread mix, stuffing, gravy and pie shells at this time of year. Whole Foods and Williams Sonoma has a lot of these, too. They definitely help!

  • 2 weeks later...
DebJ14 Enthusiast

Just be very wary.  The year I was newly diagnosed I planned an elaborate gluten-free Thanksgiving dinner.  I made gluten-free stuffing and gluten-free pumpkin pie with coconut milk (since I knew I had a problem with dairy  too) and homemade cranberry sauce etc.  I cooked like a fiend the day before Thanksgiving and tasted as I went, but on Thanksgiving morning I was so sick I could not get out of bed.  That Friday I called the doctor in a panic.  He told me to come in for bloodwork.  He ran a food sensitivity panel.  It came back positive, but so many of the foods were so highly positive the lab recommended traditional IgE testing. I saw the allergist and had the prick testing done, and then they drew blood to confirm the results after my back looked like one giant red welt within minutes of the prick test. 

I turned out to be highly allergic to yeast, cranberries and cinnamon, so my Thanksgiving dinner was like eating poison.  When he called with the results a few days before Christmas he asked what was for Christmas dinner.  I said, "Prime Rib."  He told me that was fine, but I should not eat it since I am highly allergic to beef.  We now have lamb, ham or a crown pork roast for Christmas dinner.  I still make stuffing, but use a gluten-free bread that contains no yeast.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,260
    • Most Online (within 30 mins)
      7,748

    HaleighA
    Newest Member
    HaleighA
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Jmartes71
      Hello, I just wanted to share with the frustration of skin issues and seeing dermatologist and medications not working for years, I did my own healing experiment. As of last week I have been taking a drop internally under the tongue of Vetiver and putting on topically on sores Yellow/Pom.I am seeing a extreme difference at a rapid time.Im also noticing my nails a little harder. Ive always been into natural properties because I feel its safer for the body.I know short time, but really seeing a difference. I also feel the the trapped gases that causes bloating helps break down as well.Curious if any body else can benefit from and has tried. Products is made by Doterra by Dr Hill
    • Scott Adams
      We have a category of articles on this topic if you really want to dive into it: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/
    • Scott Adams
      I agree with @trents, and the rash you described, especially its location and resistance to steroids, sounds highly characteristic of dermatitis herpetiformis, which is the skin manifestation of celiac disease. The severe and prolonged reaction you're describing five days after a small exposure is, while extreme, not unheard of for those with a high sensitivity; the systemic inflammatory response can absolutely last for several days or even weeks, explaining why you still don't feel right. Your plan to avoid a formal gluten challenge is completely understandable given the severity of your reactions, and many choose the same path for their well-being. While experiences with GliadinX (they are a sponsor here) are mixed, some people do report a reduction in the severity of their symptoms when taken with accidental gluten, though it is crucial to remember it is not a cure or a license to eat gluten and its effectiveness can vary from person to person. For now, the absolute best advice is to continue being hyper-vigilant about cross-contamination—buffets are notoriously high-risk, even with good intentions. Connecting with a gastroenterologist and a dermatologist who specialize in celiac disease is essential for navigating diagnosis and management moving forward. Wishing you a swift recovery from this last exposure. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      So just to be cautious, there is a big difference between cured, and responding to their medication. I assume you mean that your daughter responded well while taking KAN-101 during the trial, but the drug would not cure celiac disease, but may manage it while you are taking it. Let me know if I got this right.
    • trents
      Welcome to the forum, @Godfather! "Gluten-free" is not the same as zero gluten. The FDA standard for allowing the food industry to us the gluten-free label on a product is that it cannot exceed 20 ppm of gluten. That is safe for most celiacs but not for the subset of celiacs/gltuen sensitive people who are super sensitive. "Gluten-free" wheat starch products have been processed in such a way to remove enough of the protein gluten to comply with the FDA regulation but usually do retain some gluten and we usually get reports from some people on this forum who fall in the more sensitive range that such products cause them to react. Hope this helps. So, you may just have to experiment for yourself.
×
×
  • Create New...