Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Brand New, Need A Few Answers

stacyisgf

Recommended Posts

stacyisgf Newbie
stacyisgf
Posted

Hi to all gluten-free's out there, I was just diagnosed with Celiac Disease-- +Iga after so many misdiagnosis of IBS. I'm 2 weeks knowing now and I feel soo much better!! I can't believe it! I have soo many questions...but first up, is there a good book source ( 1 book) that is like the bible of gluten-free that is good to have to flip and get the answer to anything gluten-free?? Also, I'm having a hard time knowing which seasonings are a problem, is there terms to look for like (garlic-powder) "powder" being the problem. Over all where is the best place to shop just gluten-free?? Help and thanks... :)

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Powder, as in garlic powder, means dehydrated. The moisture is removed--nothing is added. Powdered or dehydrated plants are gluten-free, as long as they weren't gluten grains to begin with. I have never seen wheat, barley, rye or oats sold as a "powder," and wheat would have to be explicitly declared in the US and in Canada.

Things like "garlic salt" may contain other ingredients besides dehydrated garlic and salt, so read the ingredients carefully. Again, wheat can not, by law, be concealed.

GottaSki Mentor
GottaSki
Posted

Welcome Stacy!

I think you've found the best place to get answers when newly gluten free. I read a few books when I was first dx'd, but really learned much more here. I can tell you that there are some good books, but definitely not one book that will tell you everything. You will learn as time passes - while the learning curve is tough, living gluten-free becomes much easier with time.

Check out the FAQs thread:

https://www.celiac.com/gluten-free/forum-5/announcement-3-frequently-asked-questions-about-celiac-disease/

The best place to shop gluten free is the outer perimeter of the grocery store - sticking to whole foods and avoiding processed foods during the early days is the best way to heal. That being said you can find "gluten free" items at any store - I like Trader Joe's, Amazon for cereals, pasta and baking supplies. Udi's bread is probably the easiest good gluten-free bread to find - there are some other very good ones, but some taste like drywall -- I know that dropping $5 on a loaf of inedible bread really ticked me off when first gluten-free. Many processed and snack foods are gluten free even if not labeled "gluten free" - when in doubt google the item -- the search usually brings you back here. The best way to assure something is gluten free is the website of the company that produces the item - if still in doubt - call or email them.

Good Luck to you :)

Adalaide Mentor
Adalaide
Posted

A note about bread. If you try gluten free bread and decide it sucks, don't have any for like 3 or 6 months and try again. While I didn't think it sucked, I was unimpressed with it. After not having any sort of bread for several months, when I finally had some again last week it was like mana from heaven. I prefer Rudi's to Udi's but apparently it isn't available everywhere. Be sure to check your stores for what is then like them on facebook and check their websites, you can find coupons that way.

Oh, and I guess I'll add that I was already a couponer shopping with a 3-ring binder but I printed out a list of ingredients to watch for. I also printed out lists for my favorite fast food places (and threw them all away except Wendy's) and a few other "survival" things I felt I needed. I keep that with me still in my Jeep and never leave home without it. I'll refer to it sometimes but after a few months you'll be a old hand and hardly need a list of what to look for on an ingredients list.

stacyisgf Newbie
stacyisgf
Posted
  • Author

Thank you all so much! It's so nice to know I have other's that are looking for the same things I am when shopping. Im getting there, I just bought rice milk for the first time, I must say it's not bad at all!! I think what happens is.....after you have been off the old way, you start liking th new way just because you need something to take it's place. I like the Udi's hamburger buns. I have chicken salad on it and that was a nice treat! I love Dr. Lucy's chocolate cookies. I haven't attempted any fast food yet, have no idea what I can get and where....if anyone has a tip...please share. Thank you all

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,234
    • Most Online (within 30 mins)
      7,748
    JGBJ
    Newest Member
    JGBJ
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Hypothetical question about antibodies

      By Scott Adams · Posted

      That’s a really insightful observation about antibody testing and the gluten challenge! You’re absolutely right that antibody levels can remain elevated for months or even years after going gluten-free, especially if there’s ongoing cross-contamination or occasional slip-ups. The immune system doesn’t reset overnight—it can take time for antibodies like tTG-IgA to normalize, which is why many doctors recommend waiting at least 6–12 months of strict gluten-free eating before retesting. For someone who’s been gluten-free for less than two years or hasn’t been meticulous about avoiding cross-contact, there’s absolutely a chance they’d still test positive, since even small amounts of gluten can keep antibodies elevated. This is partly why the gluten challenge (where you eat gluten before testing) exists—it’s designed to provoke a measurable immune response in people who’ve been gluten-free long enough for antibodies to drop. But you raise a great point: the challenge isn’t perfect, and false negatives can happen if the timing or amount of gluten isn’t sufficient to trigger a strong antibody response. This is why diagnosis often combines antibody tests with other tools like genetic testing or endoscopy. Your question highlights just how nuanced celiac testing can be! For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
    • Betsy Crum
      Chest pain from celiac

      By Betsy Crum · Posted

      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
    • Betsy Crum
      Chest pain from celiac

      By Betsy Crum · Posted

      I don't have health insurance so I have never had any testing done. I always thought if I stay away from gluten Ill be fine but I suppose that isn't enough anymore. I will look into getting an allergy test. Thank you for your input! 
    • trents
      Celiac Brand for Indian grocery

      By trents · Posted

      I remember reading an article summarizing testing done by Gluten Free Watchdog on several brands of dried lentils. They were all heavily cross contaminated with wheat and the commentary was to the effect that dried lentils in general were the most heavily cross contaminated product category in their testing data base. So, I would definitely not use any dried lentil product that was not tested to be Gluten Free (<20ppm of gluten) or Certified Gluten Free (<10ppm of gluten).
    • Scott Adams
      Celiac Brand for Indian grocery

      By Scott Adams · Posted

      While spices, lentils, beans and chickpeas are naturally gluten-free, the main concern with any brand is cross-contamination during processing and packaging. Since Suraj doesn't appear to certify their products as gluten-free or use dedicated gluten-free facilities, there is some risk of trace gluten exposure, especially with their corn flour which could be milled on shared equipment with gluten-containing grains. For absolute safety, I'd recommend looking for brands that are certified gluten-free by organizations like GFCO - good options include McCormick for spices, TruRoots or Bob's Red Mill for lentils and beans, and Anthony's for corn flour. That said, if you need to use Suraj products, be sure to carefully check labels for any wheat warnings, thoroughly rinse lentils and beans before cooking, and consider contacting the manufacturer directly to ask about their gluten testing protocols. Many in our community have found that investing in certified gluten-free brands gives them greater peace of mind and helps avoid accidental gluten exposure, especially for higher-risk items like flours.
×
×
  • Create New...