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Isn't It Ironic...


luvs2eat

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minibabe Contributor

I was always the one in my family to do all of the dessert baking. I would make at least 10 different cookies for each holiday and this was my first christmas with out any cookies. But I told my family that it was to tempting and I would never bake somthing again unless it was edible for me.


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celiac3270 Collaborator
celiac3270, I just had a gluten-free frozen pizza from Amy's---plain cheese, but still pretty good.

I've tried gluten-free replacements...I think I like Chebe the most so far, but right now acidic foods really bother my stomach, so I haven't even had a gluten-free pizza in months....which in itself doesn't entirely replace the old pizza. Thanks, though :D

VegasCeliacBuckeye Collaborator

Cynical,

Swiss Miss Hot Chocolate is gluten-free.

I called the company..double check if you want -- it has been good to me.

mela14 Enthusiast

My dad is a baker. I grew up in an Italian bakery!!! I worked there after school and during college to make money. I worked in the back helping dad to bake things and in the front catering to my customers! It was hard work but I loved the sense of being with the family and working! The hoidays were the best! We made so many differnt types of bread, rolls, sweet bread, muffins, pastries and cakes. Of course I would treat myself to something every day and when dad made a new recipe I had to try it! My brother followed in his footsteps and has 2 bakeries and a bread factory...dad works with him. He's 72 and still going. It's his passion. The other day I called him for a recipe and tried to subsitute potatoe flour for the regular flour. What a nightmare! It was horrible! I had to thorw it our. Each week I've attemted a new recipe and each week it was not edible!

maybe I can get my dad to work on creating something that I can eat.....just a dry bisquit will do. The problem is that in addition to the gluten ...I can't tolerate, milk, soy and eggs!!! I tried adding the ener-g products but I just couldn't get them right!

Does any one have a recipe for something sweet that I can get my dad to make for me?

I haven't attempted the bread yet so if you have any suggestions please let me know!

I'll always miss going into the bakery and not being able to try something....but just walking in there and connecting with my famiy is fun enough! I love the energy there! I just have to say no when they want me to sample things!!!!!!!!!!!!!!!!!

thanks,

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    • Scott Adams
      Great question! Even if some individuals with celiac disease don’t experience immediate villi damage from occasional cross-contamination, it’s still strongly recommended to maintain strict avoidance of gluten. The immune response triggered by gluten can vary between individuals, and even small amounts may cause systemic inflammation or other symptoms, even if intestinal damage isn’t immediately detectable. Additionally, repeated exposure—even at low levels—could lead to cumulative harm over time. Strict avoidance of cross-contamination remains the safest approach to prevent long-term complications and ensure overall health. Everyone’s sensitivity differs, so working with a healthcare provider to tailor precautions is ideal.
    • Zuma888
    • knitty kitty
      You have one gene for Celiac.  You have a second autoimmune disease, Hashimoto's thyroiditis, which is frequently found at a higher rate with Celiac.  HLA genes carry autoimmune disease genes like Celiac and Hashimoto's and diabetes and others.   You have Celiac symptoms of reacting after gluten.  You said "I am however still suffering from the effects of the gluten challenge (food sensitivities, slight brain fog, weird stool, fatigue, swollen thyroid, bodyaches)."  And your anti-thyroid antibodies increase after gluten exposure.  While tTg IgA does not directly attack the thyroid, gluten exposure does trigger the  immune system to produce antibodies against the thyroid in genetically predisposed individuals.  You did not eat sufficient gluten (10 grams of gluten per day for two weeks minimum) to raise the autoimmune antibodies to the point they can be measured in the blood, so your blood tests may well be inaccurate.  You could choose to continue the gluten challenge of 10 grams a day for at least two weeks and get retested.   At the very least, you know that gluten is harmful to your thyroid, and because you are genetically predisposed to Celiac disease, a strict gluten free diet would be beneficial for your overall health.  
    • Zuma888
      Thanks @Scott Adams! I guess my question now is: do the celiacs who can get away with regular contamination without villi damage as you mentioned have to be strict about cross-contamination ? 
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