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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About Kellygirl

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    I like to Bake, Knit, Run, Go for bike rides and spend time at the gym.<br />Mostly I just love spending time with my family.
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  1. Share Your Diagnosis Story!

    Hi, My Name is Kelly, I was officially diagnosed with this disease in April of this year when my biopsy came back saying positive for Celiac. If you want to know more about my history you can e-mail me and I will give you the full scoop. As far as your answers go I can probably help you out. I am a vegetarian and my one Nephew has a severe peanut allergy and the both of us are Lactose intolerant. I am a wiz in the Kitchen and LOVE to bake. My nephew sleeps over at least once a week so I have to be careful of what I have in the house. I have actually noticed a difference in myself since quiting the peanut butter but that isn't important. When I decided to gut the house I did just that. I took ALL the food EVERYTHING even gluten free stuff like butter - could have used a knife in it! I might have used that sugar scoop in the flour last time I baked. Called my NORMAL sister with NO Allergies except Kiwi (WEIRD) and gave here all the stuff. Now with an empty kitchen I decided to SCRUB - everything. It was like when you move out for the first time and you need to go on a grocery shop. It took about 2 months to get my kitchen back to full cooking potential, but the first grocery shop was quite literally a pain in the ass. You automatically buy things that are NOT free of the things you cannot eat. Also if you are like me and there is a sale on you over buy. I bought 15 boxes of rice crackers because they were on sale. I have only eaten two boxes and I did this grocery shop 2 months ago. As far as snacks go I usually try to stick to farmer friendly stuff. I live for fresh fruits and vegetables. It seems as long as that is the only thing around to snack I don't eat much else. I have started to bake gluten-free, lactose-free, peanut-free muffins and cookies and my nephew's love them. They are also low fat, the nephew that loves them the most is not allergic to anything and he takes them to school in his lunch everyday. I find I have adjusted pretty well to the gluten-free diet but every now and again I crave the soft flour wraps. The one's you use to wrap a burrito. I broke down last week and let myself eat whatever I wanted. I have been on this diet Hard Core for 2 months, I figured one binge day wouldn't hurt. I was WRONG - it seems my body hates gluten even more now that it hasn't had it in some time. I was violently sick. I will think twice before I eat toast again. Starting off I found baking to be frustrating, some muffins would taste great but they didn't rise right and they were a bit spongey. Other times I would find they looked perfect and had the right texture but they tasted like crap. The first time I lucked out I didn't measure ANYTHING I was fed up with measuring stuff only to find out that the muffins were a huge disappointment, I just put in a little this and a little that. When I opened the oven and they looked good I figured what the heck try one, they tasted great. I was so thrilled I called everyone I know and let them know how sucessful I was. They could have cared less, but I was just so DAMN happy - So happy infact I remade the recipe an hour later just to make sure I got all the ingredients right and I wrote them down so I wouldn't forget the next time. Anyway I am doing OK, my new cooking ingredient that I seem to be adding to everything lately is Millet. Found out they are high in fibre the hard way. Have fun with the book. Kelly
  2. Rice/corn Allergy

    4 eggs 1 cup squash (or any other pureed vegetable) 1 tsp Cinnamon 1 tsp vanilla 1 TBL melted coconut oil Mix all ingredients well and prepare as pancakes.
  3. Millet

    Hi, I love Millet, I am a vegetarian so I need the protein from Millet. I tried just veggies but I wasn't getting everything I needed. I make lots of casseroles and find Millet to work well in these casserole instead of a cream base soup or milk I use a veggie cube and millets. My latest creation is actually pretty good, the original recipe came off of the back of a can of Campbell's soup. I can no longer use the soup, but I fixed the recipe to suite me. Green Bean Casserole. I bag of green beans frozen - boil before you put in casserole dish 1 cup of millets 1 cube of mushroom Bouillon Mix 1 cup of water 1 can of mushroom whole or sliced. Mix all of these ingredients and spinkle 1 cup of shredded extra old white cheddar cheese and 1 can of dehydrated onions. Bake for 1/2 hour. I put ranch dressing on it when it is done. I think it tastes GREAT, but my family said I eat like a pregnant woman so I guess it's a coin toss. I have always liked weird dishes, maybe because I am always looking for FLAVOUR. I think it is great and I am NOT pregnant. Also it is true that Millets do take on the flavour of what you are cooking with, that is what makes them Perfect. You can use them in any recipe you would normally use pasta or couscous. Also Millets are cheaper that Quinona and taste just as good in my books. Happy cooking! Kelly
  4. OK glad to know that my question wasn't a stupid one. I do find it strange that I was sicker when I smoked. Maybe because I only ate granola bars, macaroni and cheese and drank black coffee. Who knows my body is a strange machine. I am very routine now though and Dave I will definately check out your recipies. I am an Irish Gal so I am sure I will find some lovely treats awaiting me at the web site you gave. Thanks for the input everyone, I don't feel as silly now as I did when I posted the first blog. Kelly
  5. Best Baking Yet

    I wouldn't substitute a starch for a flour. You could probably just add the rice flour instead of the corn flour or even potato flour or extra sorghum flour. You could also use millet flour or soy flour. I wouldn't use a starch though. Just my opinion. Kelly
  6. Another weird question... Does anyone here Smoke? Has anyone given up smoking and felt better with their diet? Only reason I ask is because if I am to look at pictures of myself last February I look like I am anorexic. I quit smoking last April and put on about 7 pounds and didn't looks so sick. Now that I am eating properly I look amazing compared to last February. I am amazed that I am happy that I have to go on a diet to stay trim. I was really scarry looking last February and if I had to go back and track my progress it started with the quitting smoking. Again just another weird question, is it possible there is wheat in cigarettes. I don't plan on starting again any time in this life but I am curious. Kelly
  7. OMG Thanks for the heads up about Bob's Red Mill. My nephew has a severe peanut allergy. I make corn bread muffins all the time and he eats them like they are cookies. There is NO - may contain traces or nuts on the label. The only ingredients listed are 100% whole grain corn. It NEVER occured to me that traces of nuts could be in 100% CORN. I will be calling the company tommorrow and other companies that carry cornmeal. My nephew loves the muffins as much as me. It is definately not worth the risk if they can kill him. Kelly
  8. Anyone use Hidden Valley? I'd also love to be able to go back to the good stuff, especially the packets. If you can find Kraft Buttermilk Ranch, it reminds me of Hidden Valley. Nancy
  9. Just needed to share my success with everyone. I have been trying for muffins that are light and fluffy, not gritty and not lacking in taste. I have made batch after batch after batch and just didn't get any satisfaction. Today I decided to make healthy fruit muffins for my nephews. I used regular flour for the ones I made the kids. They smelled so good so I repeated the recipe with sorghum flour mixed with tapioca flour, corn starch, rice flour and xantham gum. I didn't even measure and I just added stuff as I went so trying to repeat the same recipe over was a task to say the least but it turned out to be the best baking I ever did and this time I did write the recipe down and it is low in fat also. The best thing is that the muffins don't taste gluten free. I just call them fruit muffins so here is the recipe Kelly's low-fat fruit muffins 1/2 cup apple sauce - unsweetened 2 bananas 1 jar blueberry baby food 2 tablespoons of butter 4 egg whites 2/3 cup of sugar or splenda 1 tsp of baking soda 2 tsp baking powder 1/2 cup of rice flour 1 tsp xantham gum 1 cup of my favorite flour mix My FAVORITE FLOUR MIX sorghum flour - 3 cups potato starch - 3 cups tapioca flour - 2 cups corn flour - 1 cup I add the rice flour separately mainly because it was a last minute thing. I had been having a hard time getting my muffins to come out really good. At the last minute I decided to add only 1 cup of my favorite flour mix instead of 1 and 1/2 cups. I added 1/2 a cup of rice flour just for a switch. I think that change along with the fact that I used a lot of pureed fruit really made the muffins come out great. They taste like banana bread, if one was looking for straight banana bread I imagine you could use the same recipe just add 2 or 3 more bananas instead of the blueberry baby food and the apple sauce. I however am going to try this recipe again with banana baby food and banana apple sauce, I bet they turn out good. Hope others are having as much luck as I am. Today my entire day was made when I opened the oven and found that my muffins weren't sunk in, in the middle. Happy baking!!! Kelly
  10. Bobs Red Mill Bread Mixes

    Says right on the bag of the cornbread mix to store mix in refridgerator after opening. At least my package does. I really don't find it makes much of a difference though, they are still crumbling, I was going to add a little extra xantham gum to my next batch see if it makes a difference or maybe some honey. Will let you know after this weekend. I do all my baking on Sunday. Kelly
  11. Hi, I have severe lactose intolerance but for some reason can eat extra old cheddar. Talked to my doctor and he said it has something to do with the age and the amount of bacteria that balances it and doesn't affect me. Just thought I'd share, I can't eat a big chunk but a little in my salad and I am fine. Kelly
  12. I'm Going To Give Up Eating

    This little bit of info might not make you happy but it is something to know. I notice you had your gall bladder out! Both my mother and my sister did also, I thank goodness haven't had to go through that. My sister experienced severe pain, like a gal bladder attack for about a year after she had it removed. My mother found that she cannot eat peppers of any sort, onions or anything spicy because she will get pain that mimic's a gal bladder attack. Just a little info. Kelly
  13. Daily Eating Habits

    I've cut out bread all together except for 2 recipes 1 - is for cornbread and I make it as muffins and they are great for breakfast or to go with a salad at lunch or to go with soup at dinner time. 2 - I make a batch of muffins every two weeks, sometimes I add blueberries, but I just used raspberries in the current batch and am really quite pleased. My next batch will be graced with the June favorite - strawberries. Other than those 2 things I eat ONLY Fruits and veggies. Will try to bring meat back eventually. My puffy bloated belly is gone right now so I am affraid to introduce anything new or different to my diet right now. Kelly
  14. New To gluten-free With Questions

    I agree you will get worse before you get better. My bloated marshmellow body also agrees with this statement. It is almost like my body is rebelling against the diet, my body is mad and it is acting out. I will stick with it and endure the bloating abdominal area and the pimple and the numb hands when I go to bed because despite all of that, I am off my stomache pills and I am off the pills for IBS, panic attacks are gone and I am not waking up in the middle of the night with the grating pain inbetween my ribs. I think my hormones are in distress because I was usually so routine, and I haven't got myself in a routine with the gluten free food yet. I think it is possible for you to sense more issues when your body has been on again off again with gluten mainly because it is quite possible you had these problems mildly before and just didn't notice them. Now that you are routine until your gluten binges, your body is more sensitive and in touch with what it normal eats, so it's acting out. I am not doctor, but that is my amature opinion. Kelly
  15. Take the full time job and run with it, make lots of cash who cares about flexibility. In the long run you will be able to collect more money while you are off having the child. Plus once you have kids there is no such thing as flexability for you, your child will dictate that part of your life. Good luck and do what you think is right! Kelly