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- Dora77 posted a topic in Coping with Celiac Disease0Ocd making gluten fears unmanageable. Need advice
Sorry for the long post. I’m 18, and I was diagnosed with celiac disease and type 1 diabetes (T1D). My transglutaminase IgA was >128 U/mL, EMA IgA positive twice, and I’m HLA-DQ2 and DQ8 positive. I’ve been completely asymptomatic since diagnosis, even when I cheated with gluten sometimes in the past and used to eat out(2-5 years ago) I don’t get...- asymtomatic
- celiac
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- lmemsm posted a topic in Gluten-Free Recipes & Cooking Tips0beans in dessert recipes
I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable. I've also seen chocolate cake recipes with black beans. Someone mentioned a cookie recipe using lentils in place of flour. Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas... -
- lmemsm replied to bluebird2032's topic in Gluten-Free Recipes & Cooking Tips2
Gluten free/ non dairy , low calorie pudding
I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey. Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it. It tasted okay, but came out more like frosting that pudding. I used to make pudding with tapioca starch, milk powder, water and sugar. It came out very good but I haven... -
- lmemsm posted a topic in Gluten-Free Foods, Products, Shopping & Medications0
Finding gluten free ingredients
Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it. What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond. So, it's making it very hard to find safe replacements. I was buying teff flour... -
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Posts
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Sorry for the long post. I’m 18, and I was diagnosed with celiac disease and type 1 diabetes (T1D). My transglutaminase IgA was >128 U/mL, EMA IgA positive twice, and I’m HLA-DQ2 and DQ8 positive. I’ve been completely asymptomatic since diagnosis, even when I cheated with gluten sometimes in the past and used to eat out(2-5 years ago) I don’t get the typical celiac reactions, which makes it really hard to know when (or if) I’ve been glutened. But for the past year, I’ve been the most strict with my diet, and that’s also when a bunch of new issues started. I eat completely glutenfree, never eat out, dont eat food that says „may contain gluten“. Current Health...
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I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable. I've also seen chocolate cake recipes with black beans. Someone mentioned a cookie recipe using lentils in place of flour. Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts? I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas. Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking. Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency. Any...
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I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey. Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it. It tasted okay, but came out more like frosting that pudding. I used to make pudding with tapioca starch, milk powder, water and sugar. It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free. Most starches will work in place of tapioca starch but quantity varies depending on the type of starch. If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it. Avocado and cocoa makes a good dessert with a pudding like...
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Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it. What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond. So, it's making it very hard to find safe replacements. I was buying teff flour at nuts.com and they no longer carry it. I noticed Naturevibe has teff and soy flour. However, I can't get a response as to whether their flours are safe for someone with celiac. Can't get a response from Aldi if their peas are safe for someone with celiac either. I know Bob's Red Mill has teff flour but was hoping to get a large quantity. ...
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