New Member From Vancouver B.c.

[Detonica]

Hi, I'm new to the board. I am in process of being diagnosed for celiac (just waiting for biopsy confirmation), but 99% sure I have it due to TTG levels being over 100. I guess I've probably had it for 20 years... I am so worried that I didn't absorb enough calcium during puberty to be able to have children.

Also, ironically I am a baker. I've been a professional cook my entire working life. I just started school again to change careers because the inability to taste the food I make in restaurants is crippling. I am still working my way through school though, making cupcakes and cakes with a dust mask over my face. I don't know if that is really going to help me with all the flour floating around in the air, but I hope so because I love my job.

Anyway, hello, I look forward to meeting the people in this community

[RideAllWays]

The flour floating around in the air is going to be a problem, I'm very sorry to say..it gets everywhere and is so easy to ingest that way.

BUT...It's fantastic news that you are a baker! Anything and everything can be made gluten-free with a little bit of tweaking, and with some practice gluten-free cooking is lots of fun. The dust mask might help, but if you don't start feeling better soon maybe you could start doing a lot more gluten-free baking. Everywhere can use a good gluten-free restaurant

[SayJay]

I will second that. I will forever remember my home made apple pies and butter tarts. I would love to see some gourmet gluten free pastries, good business idea! Well, just thought I would say hi, since I am from Port Coquitlam, BC, and it seems like we joined the site right around the same time! So.. hello And good luck!

[Detonica]

I will second that. I will forever remember my home made apple pies and butter tarts. I would love to see some gourmet gluten free pastries, good business idea! Well, just thought I would say hi, since I am from Port Coquitlam, BC, and it seems like we joined the site right around the same time! So.. hello And good luck!

Hello! I don't think I can manage opening my own business right now, in the middle of university and everything... but maybe someday. In the meantime I will be experimenting at home for sure. I have sent my resume off to every gluten free bakery I could find in the North Vancouver area... haven't heard anything back yet though.

Tomorrow I will be making pumpkin pie from scratch... roasting the pumpkin and everything... making a crust from gluten free cereal.

[Detonica]

Oh, I was officially diagnosed with Celiac Disease Oct. 14... thank god, now I can move forward. The worst part of going through the diagnosing process was learning I had it and having to eat gluten anyway for 2 MONTHS while I waited to get in for the biopsy... blah...

Anyway, I went gluten free Oct. 1st, right after the biopsy. I've just started my 4th week. I've felt absolutely terrible, and I think it's due to a soy allergy I developed. I've been reading about GAPS, and I'm going to try the Specific Carbohydrate Diet. Sounds like a healthy way to start at square 1 and heal my body.

[dilettantesteph]

I lived in Vancouver for 16 years, near UBC, where I went to school. I miss it a lot, even the rain. Enjoy it. I hope you get better soon.

[Rocknroll Celiac]

Oh, I was officially diagnosed with Celiac Disease Oct. 14... thank god, now I can move forward. The worst part of going through the diagnosing process was learning I had it and having to eat gluten anyway for 2 MONTHS while I waited to get in for the biopsy... blah...

Anyway, I went gluten free Oct. 1st, right after the biopsy. I've just started my 4th week. I've felt absolutely terrible, and I think it's due to a soy allergy I developed. I've been reading about GAPS, and I'm going to try the Specific Carbohydrate Diet. Sounds like a healthy way to start at square 1 and heal my body.

Wow. Being a baker and finding out you're a celiac is a tough situation. I've been cooking my whole life too, and started my apprenticeship for it a couple of years ago. About 3 months before i began school i found out I was hyper-sensitive to wheat. I know how tough it can be.

I can only imagine how awkward you must feel having to make a bunch of pastries and not eat them. I still work in a kitchen, and I can't eat anything there, as bread crumbs find their way into everything - even the salt!

But keep fighting the good fight!