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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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  1. congrats! you're doing great!! It can often take 6-12 months for the levels to go to zero...and it can be even longer if you've been ill for a long time (like an adult). The key is that the trend is showing a dramatic drop in the IgA antigliadin levels...that's the one to watch, as it can respond quickly with an increase when gluten is in the diet. Have your doc check your daughter's levels again in about 6 months and compare to these.
  2. I use rice flour usually to flour a pan - I find that cornstarch and potato starch clump a bit (especially if you flour after spraying with Pam). I will sometimes use cornstarch to flour a countertop when rolling out dough...usually I use whatever flour I am cooking with at the time though.
  3. Pasta

    Try making your own (see Bette Hagman's book for recipe)...then freeze the extras. I like this better than tinkyada (although I'm getting used to that too)
  4. Hard Time Coping

    Hi Charlotte- I'm a mom of 3 and the only celiac in my house... My advice...is make your dinners all gluten free...believe me, you're not depriving your family at all...gluten-free meals can be and usually are delicious and indistinguishable from nonGF meals. If you want to add something nonGF, then serve some rolls on the side (you can make your own gluten-free rolls, or just skip it). I find dinners the most complicated meal...so just make one for everyone. Breakfast seems to me the meal that is most different (gluten-free vs. nonGF) so make breakfast the meal to serve all the gluten-type foods (waffles, pancakes,sweetbreads, danish, donuts, etc .) Also lunches can be made nonGF - especially if you pack lunchboxes for school age kids. Back to dinner....make a calandar of meals for the week ahead, make sure you have the ingredients you need and premake some of the stuff to make it go faster on the day you cook. Teriacki and other sauces can be made gluten-free - make a bigger batch and store the extra in a bottle/jar in the fridge for next time. (look for recipes in any cookbook or online www.cooks.com but convert to gluten-free). For dry spice mixes, again make abunch ahead of time and store in ziploc bags. Dinners at our house are meat/chicken/fish and a veggie and/or starch. One night is chili, one night stir-fry, one night fish, one night chicken breasts, one night pasta (OK, I make my own gluten-free pasta and they eat regular pasta)Easy enough. There are incredible desserts (choc. chip cookies, brownies, etc. that my kids BEG for - they don't even know or care that they are gluten-free) Resources for gluten-free products and premade mixes: Gluten free pantry www.gluten free.com **the best brownie mix by far!! Gluten free mall www.celiac.com Whole Foods stores (ask at desk for gluten-free food list) Trader Joes foodstores Gluten Free Market www.glutenfreemarket.com Good gluten-free cookbooks (celiac.com sells them, or check at library) The Gluten Free Kitchen by Roben Ryberg The Gluten Free Gourmet-Living Well Without Wheat by Bette Hagman I'll email you some of my basic recipes. Stick with it...it gets easier, I promise. Plus, you'll feel better and that helps a ton! Sara, Chicago
  5. Cookies!

    Heather - is your daughter eating better now? I remember a post about how she won't eat anything at all... Sara
  6. Get a copy of your lab results and post them here...someone will be happy to interpret, I'm sure. I would hope that your GI doc knows more about how to interpret celiac labs, but don't be too sure! Also, do some research on what all the lab tests mean. (see www.celiac.com or www.clanthompson.com for good reviews on the topic)
  7. Sinking Bread

    The almond meal provides the protein for the structure of the bread - you could try substituting dry milk powder or perhaps some soy (tofu maybe?). Just watch out for the total liquid content versus the dry.
  8. Manna From Anna?

    I agree with Jean...I developed my own recipe for bread - which I really love, but Manna from Anna is better! I have made hamburger buns and small sub sandwich rolls as well from this mix. I make 2 smaller loaves from the mix instead of one large one - you have slightly smaller size slices for sandwiches, but it makes the price not seem as high. Try it!
  9. Sinking Bread

    I've posted this recipe before, but it's been modified a bit. I made many flops (usually collapsed loaves, like yours) before I came up with this one. You need to have enough structure to hold up the liquids. The only ingredients I think you'll need in addition to your list is almond meal (which you can grind yourself) and dry potato flakes (easily found in the instant potato section, or the health food area - I use Barbara's brand). This bread is consistantly soft and moist, mine stays at room temp for several days just fine. Great for sandwiches, toast, etc. Challah (Egg Bread) 1 cup cornstarch
  10. You Gotta Be Careful!

    I had to laugh when I read your post! I've had that happen to me so many times. I had someone say to me once that a food didn't have any wheat, just flour! Hello, are people that uninformed? It makes you laugh and cry at the same time.... It also makes me more scared to eat out (although I do it all the time) Sara
  11. If you read the label on the GasX soft chews, under inactive ingredients, it lists starch.... Phazyme is another brand of simethicone - doesn't list starch - and is on the gluten-free meds list I have. CVS pharmacies list gluten-free status on many of their house brand OTC products. Walgreens does not...unfortunately. Sara
  12. Hi Valeried- I appreciate your interest in nutrition values...however, most of the recipes that I posted on this site are from my own creativity or modified from family recipes. I could possibly figure out calories, but other than that - there is no way for most people to get this info on carbs, etc. The cookbooks are your best option for that since they hire nutritionists to calculate out all the carbs, prot, and fat content. Many recipes from the newspaper and some online recipe sites will give nutrition info, however, they won't be accurate if you modify them for gluten-free diets. Sara
  13. Good point Tiffany! Most kids need multiple exposures to a new food before they are willing to accept it. I think for Heather, though, it's going to be more difficult because of Gabby's developmental issues. Sara
  14. Heather - don't cry, honey...it will get better - try to be patient! As a pediatrician and a mother of three kids, I can tell you that feeding a stuborn 2 year old is no fun... of course, you have down syndrome and celiac added on top of that which makes you feel completely overwhelmed, I'm sure. First of all, just looking at the photo of Gabby on your post (I'm guessing she's on the left) reassures me that she looks well-nourished enough that some days of not eating will not cause an emergency situation. Many 2 yr olds just don't eat much at all, they don't need to because they aren't growing as fast as they did as infants. If you get one meal in per day, consider it a good day! Next, don't feel guilty that she won't eat birthday cake or other junk...she won't miss it if she doesn't try it! Plus, it's junk anyway...no great loss. Most importantly, she needs some better nutrition - more than yogurt, applesauce, pudding and beans. She's doing fine on the dairy, but needs some fruit/veggies in her diet and some protein and fiber. The beans are a good choice, but you are having trouble with the gluten-free ones, it seems. Does she take a multivitamin? If not, she should. If she won't take a chewable, try a liquid one (poly-vi-sol is one brand, please check gluten-free status) and hide it in her pudding or yogurt or applesauce. Another option is to get a powdered nutritional supplement (such as ensure/pediasure, again check gluten-free status) and mix it into her food. You can also add a pulverized egg to the foods. Work with your speech therapist on oral motor sensory issues...it may be that she doesn't like the sensation of new things in her mouth. Lastly, don't follow her around the house begging her to eat. It sets up for a behavioral issue. (toddlers like to try out saying "no" and eating is really their only choice in life.... until toilet training anyway) I suggest setting the table at meal times with the foods you select and if she doesn't eat, so be it. She can't eat again until the next meal. (I'd allow 5 smaller meals per day for a toddler, not 3) I don't know what her developmental ability is from your post...so obviously, there may need to be some adjustments made...talk to your doctor about it, or work with a counselor who knows about down syndrome. Good luck, and hang in there! Get some help if you can (parents, inlaws, adult babysitters, etc.) Sara
  15. I vote for manna from anna also. The best by far (but you have to make it from a mix) Sara