Jump to content

  • 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

Need Great Holiday Cookie Recipe - I Want To Blow Them Away!

Lynayah

Recommended Posts

Lynayah Enthusiast
Lynayah
Posted

Hi, Everyone:

Next week, I will meet with my GIG (Gluten-Intolerance Group), and we will have a holiday cookie exchange. This group has been incredibly helpful to me -- they are the best, and I want to thank them by bringing a WONDERFUL batch of holiday cookies, along with the recipe.

Right now, I have Better Batter and Pamela's Pancake and Baking Mix in the house, although if I have to go out and buy different stuff, that's okay. I just want to bake something super-fantastic for the most wonderful group of people in the world.

Any help appreciated. Thank you, thank you, thank you . . . and HAPPY HOLIDAYS!

Food . . . don't you love it? Whoever invented it sure knew what they were doing! LOL! :)

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

Celiac.com Sponsor (A8-M):


suepooh4 Contributor
suepooh4
Posted
Hi, Everyone:

Next week, I will meet with my GIG (Gluten-Intolerance Group), and we will have a holiday cookie exchange. This group has been incredibly helpful to me -- they are the best, and I want to thank them by bringing a WONDERFUL batch of holiday cookies, along with the recipe.

Right now, I have Better Batter and Pamela's Pancake and Baking Mix in the house, although if I have to go out and buy different stuff, that's okay. I just want to bake something super-fantastic for the most wonderful group of people in the world.

Any help appreciated. Thank you, thank you, thank you . . . and HAPPY HOLIDAYS!

Food . . . don't you love it? Whoever invented it sure knew what they were doing! LOL! :)

Hi

Is there any cookie recipe that you are looking for? Like peanut butter kissy cookies, or I guess I mean any certain flavor? My husband, Jeff has celiac and I have been cooking/baking for him since he was diagnosed over 3 years ago. If you could tell me what kind you are looking for I might be able to help.

Thanks

Sue

ciavyn Contributor
ciavyn
Posted

Good ol' Tollhouse, and I used Tom Sawyers blend, but I think anything that you have on hand might work. I made it according to the recipe, and just changed out the flour and used crisco bars instead of butter (I'm dairy intolerant). They are AWESOME. I'm told if you cut the rice/tapioca flour with sweet sorghum flour it cuts back on the gritty finish, but honestly - I like them just the way they are. Everyone that has tried them thought they tasted like normal cookies, and I make awesome chocolate chip cookies...and these are every bit as good.

Lynayah Enthusiast
Lynayah
Posted
  • Author
Good ol' Tollhouse, and I used Tom Sawyers blend, but I think anything that you have on hand might work. I made it according to the recipe, and just changed out the flour and used crisco bars instead of butter (I'm dairy intolerant). They are AWESOME. I'm told if you cut the rice/tapioca flour with sweet sorghum flour it cuts back on the gritty finish, but honestly - I like them just the way they are. Everyone that has tried them thought they tasted like normal cookies, and I make awesome chocolate chip cookies...and these are every bit as good.

Great tip! Thank you.

Lynayah Enthusiast
Lynayah
Posted
  • Author
Hi

Is there any cookie recipe that you are looking for? Like peanut butter kissy cookies, or I guess I mean any certain flavor? My husband, Jeff has celiac and I have been cooking/baking for him since he was diagnosed over 3 years ago. If you could tell me what kind you are looking for I might be able to help.

Thanks

Sue

I'm not really sure -- I'm more interested in recipes that get a lot of "wows!" regardless of the flavor.

jerseyangel Proficient
jerseyangel
Posted

These are classic--easy to work with dough that you can cut and decorate. I like to do stars, frost with vanilla frosting, and sprinkle with sugar in the raw. Sparkly and festive! :D

SUGAR COOKIES

1 cup shortening

1 cup sugar

2 eggs

1/2 teaspoon vanilla

3 cups rice flour blend (I simply use 2 cups of rice flour and one cup of potato starch--I'm intolerant to tapioca)

1 1/2 teaspoon xanthan gum

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup milk if needed

Cream shortening and sugar, add eggs and vanilla. When combined, add dry ingredients. Wrap dough (I also flatten it a little) and chill for about an hour. Roll out and cut as desired.

Bake at 350 for 8-10 minutes. Cool, frost and decorate.

Wenmin Enthusiast
Wenmin
Posted

Does it have to be cookies? I just recently succeeded with a pumpkin roll that was awesome..... If you'd like to try it, let me know I'll post the recipe...

Wenmin

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

Celiac.com Sponsor (A8-M):


Lynayah Enthusiast
Lynayah
Posted
  • Author
Does it have to be cookies? I just recently succeeded with a pumpkin roll that was awesome..... If you'd like to try it, let me know I'll post the recipe...

Wenmin

I would LOVE the recipe -- please post it! I think someone is already bringing pumpkin roll to the party, but I WANT THE RECIPE so very much for using over the holidays for my family -- thank you!

Pumpkin roll always seemed to hard to me. I would really love to try to see if I can do it.

Lynayah Enthusiast
Lynayah
Posted
  • Author
These are classic--easy to work with dough that you can cut and decorate. I like to do stars, frost with vanilla frosting, and sprinkle with sugar in the raw. Sparkly and festive! :D

SUGAR COOKIES

1 cup shortening

1 cup sugar

2 eggs

1/2 teaspoon vanilla

3 cups rice flour blend (I simply use 2 cups of rice flour and one cup of potato starch--I'm intolerant to tapioca)

1 1/2 teaspoon xanthan gum

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup milk if needed

Cream shortening and sugar, add eggs and vanilla. When combined, add dry ingredients. Wrap dough (I also flatten it a little) and chill for about an hour. Roll out and cut as desired.

Bake at 350 for 8-10 minutes. Cool, frost and decorate.

This sounds so good! My oldest daughter is coming home for the holidays, and she requested decorated cookies. This would be perfect for her as well -- much appreciated. I have it added to my grocery list and am excited to try it!

I can eat butter. Can I substitute butter for shortening without a problem?

purple Community Regular
purple
Posted

Here are some recipes:

Open Original Shared Link

Open Original Shared Link

Roda Rising Star
Roda
Posted
This sounds so good! My oldest daughter is coming home for the holidays, and she requested decorated cookies. This would be perfect for her as well -- much appreciated. I have it added to my grocery list and am excited to try it!

I can eat butter. Can I substitute butter for shortening without a problem?

Yes. Be aware though that when baking cookies with butter they tend to spread more than with shortening or margarine. Test bake one and see. If needed add more flour.

lcbannon Apprentice
lcbannon
Posted

I use my own Flour mix which is very close to Better Batter. I have a number of great recipes Open Original Shared Link Under both Gluten free and Cookies. You can use gluten-free flour I just would use a little less in any of the cookie recipes ie: If it calls for 2 cups regular flour I would personally use 1 3/4 gluten-free Flour, if Chocolate or Chocolate Chip I would use 1 1/4 gluten-free flour and 1/2 cup Teff.

I would again ask what flavor??? or maybe a really fudgy brownie or truffles perhaps....I do an awesome Pistachio Infused Chocolate Ganache White Chocolate Truffle.

purple Community Regular
purple
Posted

Amazing chocolate cookies and only 1/4 cup flour!

Open Original Shared Link

Make single batches.

Wenmin Enthusiast
Wenmin
Posted

Pumpkin Roll

Ingredients:

3/4 cup Namaste Perfect Flour Blend

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granualted sugar

2/3 cup Pure Pumpkin (1/2 can)

extra granulated sugar for sprinkling

1 cup chopped walnuts (optional)

Instructions for cake: Preheat oven to 375 degrees. Grease 15 x 10 in jelly roll pan Line with parchment paper cut to dimensions of pan. Spray nonstick spray on pan and paper. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13 - 15 minutes or until top of cake springs back when touched. Immediately loosen cake and sprinke top with granulated sugar. Cover cake with thin cotton kitchen towel and place the back side of a larger pan on top of baked cake and invert onto kitchen towel. Carefully peel off parchment paper and roll cake and towel together starting with narrow end. Cool on wire rack.

Filling:

Ingredients:

1 package (8 oz) cream cheese, softened

1-2 cups powdered sugar

6 tablespoons of butter or margarine, softened

1 teaspoon vanilla extract

Instructions for filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer until smooth (I added powdered sugar until mixture was thick enough to spread). When cake is completely cooled, carefully unroll cake, remove towel., Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinke with powdered sugar before serving if desired.

ENJOY!

Wenmin

Lynayah Enthusiast
Lynayah
Posted
  • Author
Pumpkin Roll

Ingredients:

3/4 cup Namaste Perfect Flour Blend

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granualted sugar

2/3 cup Pure Pumpkin (1/2 can)

extra granulated sugar for sprinkling

1 cup chopped walnuts (optional)

Instructions for cake: Preheat oven to 375 degrees. Grease 15 x 10 in jelly roll pan Line with parchment paper cut to dimensions of pan. Spray nonstick spray on pan and paper. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13 - 15 minutes or until top of cake springs back when touched. Immediately loosen cake and sprinke top with granulated sugar. Cover cake with thin cotton kitchen towel and place the back side of a larger pan on top of baked cake and invert onto kitchen towel. Carefully peel off parchment paper and roll cake and towel together starting with narrow end. Cool on wire rack.

Filling:

Ingredients:

1 package (8 oz) cream cheese, softened

1-2 cups powdered sugar

6 tablespoons of butter or margarine, softened

1 teaspoon vanilla extract

Instructions for filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer until smooth (I added powdered sugar until mixture was thick enough to spread). When cake is completely cooled, carefully unroll cake, remove towel., Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinke with powdered sugar before serving if desired.

ENJOY!

Wenmin

THANK YOU SO MUCH!

Ahorsesoul Enthusiast
Ahorsesoul
Posted

My most favorite cookie: Pistachio Macaroons and it's gluten free. Not for the diet minded.

Pistachio macaroons

Ingredients

For the macaroons:

1/3 cup or 3 ounces pistachios

3/4 cup confectioners' sugar

2 large egg whites

1 tbsp sugar

For the buttercream:

1/4 cup or 2 ounces pistachios

1 2/3 cups confectioners' sugar

1/2 cup unsalted butter, softened

2 baking sheets, lined with parchment paper

Preheat the oven to 350

Lynayah Enthusiast
Lynayah
Posted
  • Author

Ahorsesoul -- your recipe sounds amazing! It also sounds like a lot of fun to make.

Lynayah Enthusiast
Lynayah
Posted
  • Author
Amazing chocolate cookies and only 1/4 cup flour!

Open Original Shared Link

Make single batches.

I love this recipe. While I want to try everything listed here, this might just be the one for next Monday -- my weekend has turned into hectic times ten, and now I'm needing something fast and easy.

Everyone: Keep posting! My daughters and I are so excited. We're making a list of gotta-try-it recipes out of these posts, and we plan to make each cookie over the holiday. They want to learn more about gluten-free cooking. What fun this will be!

Lynayah Enthusiast
Lynayah
Posted
  • Author
Amazing chocolate cookies and only 1/4 cup flour!

Open Original Shared Link

Make single batches.

OMG! These are the ones I made for the cookie exchange tomorrow, and they are awesome! Thank you for the recipe; it is sure to be a hit.

The other recipes here I'm making over the holidays - so excited! Thank you, thank you, thank you!

purple Community Regular
purple
Posted
OMG! These are the ones I made for the cookie exchange tomorrow, and they are awesome! Thank you for the recipe; it is sure to be a hit.

The other recipes here I'm making over the holidays - so excited! Thank you, thank you, thank you!

You are very welcome! Now I have to make them again :lol: so I can remember JUST how good they are :rolleyes:

purple Community Regular
purple
Posted

Aha, DROOL over these up-close photos I just found for the fudge cookies!!!

Open Original Shared Link

Lynayah Enthusiast
Lynayah
Posted
  • Author
Aha, DROOL over these up-close photos I just found for the fudge cookies!!!

Open Original Shared Link

Yep, that's the cookie! Nice to know mine came out looking like they should. Great photo find -- thanks.

For those who make this recipe, know that the cookies don't really feel "done" when they're done. My first batch I cooked a much longer than I should -- like 20 minutes instead of 10, because I didn't think they were done (they were still very good, just more crunchy than fudgy). The next ones I baked for about 12 minutes, ignored how soft they were and let them cool almost completely before transferring to a cooling rack -- perfect!

  • 2 weeks later...
Wonka Apprentice
Wonka
Posted

I'm too late for your cookie exchange but here are a few recipe for you for next year.

Chocolate Peppermint Bark Cookies

Adapted from Bon Appetit, December 2009 issue

1 cup (2 sticks) unsalted butter, at room temperature

1 cup sugar

1 teaspoon vanilla extract

1 large egg yolk

1/4 teaspoon salt

2 cups gluten-free flour

Lynayah Enthusiast
Lynayah
Posted
  • Author

Wow, Wonka! Thank you so much.

Wonka Apprentice
Wonka
Posted
Wow, Wonka! Thank you so much.

You are welcome. I'm a bit of a baking and cooking freak, and I'm happy to share successful recipes.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. suek54
      - suek54 replied to suek54's topic in Dermatitis Herpetiformis
      7

      Awaiting dermatitis herpetiformis confirmation following biopsy

      Wow KK, thank you so much for all your attached info. I had a very quick scan but will read more in depth later. The one concerning corticosteroid use is very interesting. That would relate to secondary adrenal insufficiency I think , ie AI caused by steroids such as taken long term for eg asthma. I have primary autoimmune AI, my adrenals are atrophied...
    2. knitty kitty
      - knitty kitty replied to suek54's topic in Dermatitis Herpetiformis
      7

      Awaiting dermatitis herpetiformis confirmation following biopsy

      Welcome to the forum, @suek54, I have Dermatitis Herpetiformis, too. I found taking Niacin B3 very helpful in clearing my skin from blisters as well as improving the itchies-without-rash (peripheral neuropathy). Niacin has been used since the 1950's to improve dermatitis herpetiformis. I try to balance my iodine intake (which will cause flairs...
    3. suek54
      - suek54 replied to suek54's topic in Dermatitis Herpetiformis
      7

      Awaiting dermatitis herpetiformis confirmation following biopsy

      Thank you all for your advice and the dermatitis herpetiformis article. The latter made me realise I had stopped taking my antihistamine, which I will restart today. The Dapsone has cleared the rash entirely but I still get quite a bit itching, absolutely nothing to see though. I know its notoriously hard to clear and its still relatively early days for me...
    4. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

      So, essentially all of the nutrition in the food we eat is absorbed through the villous lining of the small bowel. This is the section of the intestinal track that is damaged by celiac disease. This villous lining is composed of billions of finger-like projections that create a huge amount of surface area for absorbing nutrients. For the celiac person, when...
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt. I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,258
    • Most Online (within 30 mins)
      7,748
    Tdodge
    Newest Member
    Tdodge
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • suek54
      Awaiting dermatitis herpetiformis confirmation following biopsy

      By suek54 · Posted

      Wow KK, thank you so much for all your attached info. I had a very quick scan but will read more in depth later.  The one concerning corticosteroid use is very interesting. That would relate to secondary adrenal insufficiency I think , ie AI caused by steroids such as taken long term for eg asthma. I have primary autoimmune AI, my adrenals are atrophied, no chance if recovery there. But I am in touch with some secondaries, so something to bear in mind. .  Niacin B3 Very interesting too. Must have a good read about that.  Im sure lots of questions will arise as I progress with dermatitis herpetiformis. In the mean time, thanks for your help.
    • knitty kitty
      Awaiting dermatitis herpetiformis confirmation following biopsy

      By knitty kitty · Posted

      Welcome to the forum, @suek54, I have Dermatitis Herpetiformis, too.  I found taking Niacin B3 very helpful in clearing my skin from blisters as well as improving the itchies-without-rash (peripheral neuropathy).  Niacin has been used since the 1950's to improve dermatitis herpetiformis.   I try to balance my iodine intake (which will cause flairs) with Selenium which improves thyroid function.   Interesting Reading: Dermatitis herpetiformis effectively treated with heparin, tetracycline and nicotinamide https://pubmed.ncbi.nlm.nih.gov/10844495/   Experience with selenium used to recover adrenocortical function in patients taking glucocorticosteroids long https://pubmed.ncbi.nlm.nih.gov/24437222/   Two Cases of Dermatitis Herpetiformis Successfully Treated with Tetracycline and Niacinamide https://pubmed.ncbi.nlm.nih.gov/30390734/   Steroid-Resistant Rash With Neuropsychiatric Deterioration and Weight Loss: A Modern-Day Case of Pellagra https://pmc.ncbi.nlm.nih.gov/articles/PMC12532421/#:~:text=Figure 2.,(right panel) upper limbs.&text=The distribution of the rash,patient's substantial response to treatment.   Nicotinic acid therapy of dermatitis herpetiformis (1950) https://pubmed.ncbi.nlm.nih.gov/15412276/
    • suek54
      Awaiting dermatitis herpetiformis confirmation following biopsy

      By suek54 · Posted

      Thank you all for your advice and the dermatitis herpetiformis article. The latter made me realise I had stopped taking my antihistamine, which I will restart today. The Dapsone has cleared the rash entirely but I still get quite a bit itching, absolutely nothing to see though. I know its notoriously hard to clear and its still relatively early days for me.  The iodine issue is very interesting. I do eat quite a bit of salt because I have Addison's disease and sodium retention is an issue. I also have autoimmune hypothyroidism, not sure how a low iodine diet would play into that? Because of my Addison's I am totally steroid dependent, I take steroids 4 x daily and cannot mount any defence against inflammation. I need to increase my meds for that. Now that I know what is wrong I can do just that if Im having a bad day. Life is very sweet, just so damn complicated sometimes! Hey ho, onwards. Thank you again for your advice.  
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      So, essentially all of the nutrition in the food we eat is absorbed through the villous lining of the small bowel. This is the section of the intestinal track that is damaged by celiac disease. This villous lining is composed of billions of finger-like projections that create a huge amount of surface area for absorbing nutrients. For the celiac person, when gluten is consumed, it triggers an autoimmune reaction in this area which, of course, generates inflammation. The antibodies connected with this inflammation is what the celiac blood tests are designed to detect but this inflammation, over time, wears down the finger-like projections of the villous lining. Of course, when this proceeds for an extended period of time, greatly reduces the absorption efficiency of the villous lining and often results in many and various nutrient deficiency-related health issues. Classic examples would be osteoporosis and iron deficiency. But there are many more. Low D3 levels is a well-known celiac-caused nutritional deficiency. So is low B12. All the B vitamins in fact. Magnesium, zinc, etc.  Celiac disease can also cause liver inflammation. You mention elevated ALP levels. Elevated liver enzymes over a period of 13 years was what led to my celiac diagnosis. Within three months of going gluten free my liver enzymes normalized. I had elevated AST and ALT. The development of sensitivities to other food proteins is very common in the celiac population. Most common cross reactive foods are dairy and oats but eggs, soy and corn are also relatively common offenders. Lactose intolerance is also common in the celiac population because of damage to the SB lining.  Eggs when they are scrambled or fried give me a gut ache. But when I poach them, they do not. The steam and heat of poaching causes a hydrolysis process that alters the protein in the egg. They don't bother me in baked goods either so I assume the same process is at work. I bought a plastic poacher on Amazon to make poaching very easy. All this to say that many of the issues you describe could be caused by celiac disease. 
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt.   I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the same reason I gave up dairy and eggs- they make me feel ill.  I do have a bit of a sugar addiction lol so a lot of times I wasn't sure if it was the refined grains that I was eating - or the sugar. So from time to time I might have a cookie or something but I've learned how to make wonderful cookies and golden brownies with BEANS!! and no refined sugar - I use date paste instead. Pizza made me so ill- but I thought it was probably the cheese. I gave up pizza and haven't missed it. the one time I tried a slice I felt so bad I knew I'd never touch it again. I stopped eating wheat pasta at least 3 yrs ago- just didn't feel well after eating it. I tried chick pea pasta and a few others and discovered I like the brown rice pasta. I still don't eat a lot of pasta but it's nice for a change when I want something easy. TBH over the years I've wondered sometimes if I might be gluten intolerant but really believed it was not possible for me to have celiac disease. NOW I need to know for sure- because I'm in the middle of a long process of trying to find out why I have a high parathyroid level (NOT the thyroid- but rather the 4 glands that control the calcium balance in your body) I have had a hard time getting my vit D level up, my serum calcium has run on the low side of normal for many years... and now I am losing calcium from my bones and excreting it in my urine (some sort of renal calcium leak) Also have a high ALP since 2014. And now rapidly worsening bone density.  I still do not have a firm diagnosis. Could be secondary HPT (but secondary to what? we need to know) It could be early primary HPT. I am spilling calcium in my urine but is that caused by the high parathyroid hormone or is it the reason my PTH is high>? there are multiple feedback loops for this condition.    so I will keep eating the bread and some wheat germ that does not seem to bother me too much (it hasn't got enough gluten to use just wheat germ)    but I'm curious- if you don't have a strong reaction to a product- like me and wheat germ- does that mean it's ok to eat or is it still causing harm even if you don't have any obvious symptoms? I guess what you are saying about silent celiac makes it likely that you can have no symptoms and still have the harm... but geez! you'd think they'd come up with a way to test for this that didn't require you to consume something that makes you sick! I worry about the complications I've been reading about- different kinds of cancers etc. also wondering- are there degrees of celiac disease?  is there any correlation between symptoms and the amnt of damage to your intestines? I also need a firm diagnosis because I have an identical twin sister ... so if I have celiac, she has it too- or at least the genetic make up for having it. I did have a VERY major stress to my body in 2014-2016 time frame .. lost 50lbs in a short period of time and had severe symptoms from acute protracted withdrawal off an SSRI drug (that I'd been given an unethically high dose of, by a dr who has since lost his license)  Going off the drug was a good thing and in many ways my health improved dramatically- just losing 50lbs was helpful but I also went  off almost a dozen different medications, totally changed my diet and have been doing pretty well except for the past 3-4 yrs when the symptoms related to the parathyroid issue cropped up. It is likely that I had low vit D for some time and that caused me a lot of symptoms. The endo now tells me that low vit D can be caused by celiac disease so I need to know for sure! thank you for all that great and useful information!!! 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.