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merryblonde

How To Trial Gluten

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eat whole wheat pasta, or make bulgar (can make it into tabbouleh) or couscous. they are all concentrated sources of wheat that do not include other ingredients (aside from ones you add).

I would have two or three servings of a wheat based food every day for at least a week, and see what happens. once that week is up, go gluten free again, for at least two weeks (four would be far better), and see how that again may change the picture. the biggest thing is to be very patient!


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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eat whole wheat pasta, or make bulgar (can make it into tabbouleh) or couscous. they are all concentrated sources of wheat that do not include other ingredients (aside from ones you add).

I would have two or three servings of a wheat based food every day for at least a week, and see what happens. once that week is up, go gluten free again, for at least two weeks (four would be far better), and see how that again may change the picture. the biggest thing is to be very patient!

Just checking, we aren't talking about the corn "gluten" here, are we?

There are some (older, if I remember correctly) cookbooks/foodie books that I've seen that talk about gluten in corn.

It isn't the same thing.

Margaret

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Just checking, we aren't talking about the corn "gluten" here, are we?

There are some (older, if I remember correctly) cookbooks/foodie books that I've seen that talk about gluten in corn.

It isn't the same thing.

Margaret

True. I was assume thing the original poster meant that corn is the problem and it's time to try gluten again to see if t *won't* cause a problem. But clarifying would be good! :)


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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True. I was assume thing the original poster meant that corn is the problem and it's time to try gluten again to see if t *won't* cause a problem. But clarifying would be good! :)

I'm not sure what corn gluten is, but Corn in all it's forms, is my main problem. I want to find out if wheat/rye/barley based gluten is a problem.

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I'm not sure what corn gluten is, but Corn in all it's forms, is my main problem. I want to find out if wheat/rye/barley based gluten is a problem.

I'm making whole wheat bread with fresh ground wheat, and ingredients I know are safe (salt, water, sugar, oil, red star yeast)

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