• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Introduction And A Question...
0

5 posts in this topic

Hi, All.

I am new to everything gluten free. I have to see a specialist in order to even be diagnosed, but my gastroenterologist said I should try going gluten free in the meantime to see if my symptoms improve. I have been pretty strict for a week now, but now I'm ready to start making my own breads/cakes, etc...

I know there are many commercial mixes out there, but I'm starting off with trying to cook from scratch. I purchased some gluten-free all-purp flour (Bob's) and some xanthan gum. In most recipes, would you suggest adding the gum to the gluten-free flour? I have yet to eat anything gluten-free but some Glutino pretzels which I think I like more than my favorite wheat pretzels so I'm trying to be optimistic. Also, is there a good, low carb sandwich recipe you could share with me (or direct me to?)

Thanks!

Ladyrhedd

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Hi, All.

I am new to everything gluten free. I have to see a specialist in order to even be diagnosed, but my gastroenterologist said I should try going gluten free in the meantime to see if my symptoms improve. I have been pretty strict for a week now, but now I'm ready to start making my own breads/cakes, etc...

I know there are many commercial mixes out there, but I'm starting off with trying to cook from scratch. I purchased some gluten-free all-purp flour (Bob's) and some xanthan gum. In most recipes, would you suggest adding the gum to the gluten-free flour? I have yet to eat anything gluten-free but some Glutino pretzels which I think I like more than my favorite wheat pretzels so I'm trying to be optimistic. Also, is there a good, low carb sandwich recipe you could share with me (or direct me to?)

Thanks!

Ladyrhedd

Hello and Welcome!

It's recommended not to go gluten free until all your testing is finished. Your gastro person should know that. :huh:

0

Share this post


Link to post
Share on other sites

Hi, All.

I am new to everything gluten free. I have to see a specialist in order to even be diagnosed, but my gastroenterologist said I should try going gluten free in the meantime to see if my symptoms improve. I have been pretty strict for a week now, but now I'm ready to start making my own breads/cakes, etc...

I know there are many commercial mixes out there, but I'm starting off with trying to cook from scratch. I purchased some gluten-free all-purp flour (Bob's) and some xanthan gum. In most recipes, would you suggest adding the gum to the gluten-free flour? I have yet to eat anything gluten-free but some Glutino pretzels which I think I like more than my favorite wheat pretzels so I'm trying to be optimistic. Also, is there a good, low carb sandwich recipe you could share with me (or direct me to?)

Thanks!

Ladyrhedd

Yes as Lisa said, very bad idea to go gluten free before testing it completely skews the results. FYI , It does not sound good of your GI for suggesting this.

Question what kind of specialist are you seeing because for Celiac you see a GI which you seem to under the care of already.

BTW 1 week gluten free is not long.

Adding xantham gum to gluten-free flour recipes is needing in breads, muffins and many cookies. There are few to none low carb gluten-free bread recipe mixes without getting into mixing your own flour blends consisting of sorghum, millet etc... the hardier grains.

You can get a bread mix like King Arthur bread mix and sub out 15-20% of the mix with KA resistant corn starch or KA gluten-free hearty grain flour which bulks up the fiber , which I do and it works out fine.

However I wouldn't change anything till you get your blood work and/or endoscopy done first.

good luck

0

Share this post


Link to post
Share on other sites

Hi lady, welcome to the forum! wholeheartedly I concur with the advice already offered... you'll find several food bloggers that have good sites, here's one if you haven't discovered it yet.

http://www.elanaspantry.com/

Feel better soon, but do wait to go gluten-free until afer you have your upper. And if your GI doesn't know that, find a new improved one. :)

0

Share this post


Link to post
Share on other sites

Thank you so much for the advice... I should elaborate. :) i had a colonoscopy/endoscopy done. I was actually having the endo to look for possible ulcers (which I have none) and my GI found the damage in my small intestines that is consistant with celiac. He actually said if I had the antibodies in my bloodwork then he'd have diagnosed me immediately. Since I don't have the antibodies, he asked if I was willing to have genetic testing done. I went ahead with that and my results put me in the *high* risk for developing it (as opposed to very high or extremely high.) He wants me to see Dr. Peter Green. When I googled him, apparantly he's head of a celiac clinic and specializes in the disease. I just think my GI felt he couldn't say for certain if I have celiac or not and suggested eating gluten free to see if my symptoms improve.

Do you all prefer to make bread/muffins/rolls, etc... To purchasing commercial products? I just read through a thread in a different board on this site that makes me feel baking is the way to go.

Lastly, I have the King Arthur flour, but I guess I thought it was Bob's Red Mill because that's the brand of xanthan gum I purchased :)

I'm really nervous about wasting a ton of money on baking disasters! LOL

Ladyrhedd

1

Share this post


Link to post
Share on other sites
Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,332
    • Total Posts
      935,528
  • Member Statistics

    • Total Members
      64,993
    • Most Online
      3,093

    Newest Member
    EmmaLauren
    Joined
  • Popular Now

  • Topics

  • Posts

    • Former lifeguard and competitive swimmer here. There could be some potential issues, but I think it's pretty unlikely. Here's why I think that: 1. The water volume in a standard 25m pool is enormous (hundreds of thousands of liters). Assuming there are people swimming in the pool, any hot spots are likely to get dissipated pretty fast, so you'd have to swallow a lot of water to get a serious gluten hit. 2. By law (at least in Canada), the water inflow and outflow rates must be such that the volume of water that makes up the pool must be replaced every 24 hours in public pools. There are always some dust bunnies, bandaids and whatnot trapped in the corners at the bottom of the pool, but the main volume you're interacting with gets replaced regularly, so no build-up. Public pools are also vacuumed on a regular basis. For cleaning agents, typically on bleach and baking soda are used in my experience. Private pools are another story and there no guarantees. 3. Most public pools prohibit food on deck due to public health regulations and/or wanting to avoid cleaning up messes. This limits potential sources of gluten to personal care products on other people's skin. Considering the volume of a pool, I'm having trouble imagining this resulting in a significant exposure, but I have also swam in packed outdoor pools that taste like sunblock, so who knows. I would definitely worry if people were eating hot dogs or shotgunning beers in the pool though (definitely a thing at backyard pool parties). 4. Pool chlorine can be either tablet based, liquid based or gas based depending on the pool. Either way, it is bleach-based (sometimes literal bleach gets dumped in smaller volume bodies like hot tubs when the chlorine is off). The pool I worked at, which was newer used liquid injection, and I would imagine this is true of most newer facilities (gas is undesirable as it can leak and kill people because it is odourless - some older pools still have this set-up though). Tablets are more common in backyard pools, and it's possible that these might contain gluten in some form (I have no idea and have never checked).  For reference, the concentration of chlorine in a swimming pool should be between 0.5-5 ppm, depending on the pool temperature and your region (lower for colder pools, higher for hot tubs).  So, I guess my opinion would be that a public pool is most likely pretty safe from a gluten perspective. Chlorine (or rather, the volatile gases resulting from the reaction of chlorine with biological waste in the pool) is an irritant though - occupational asthma rates in lifeguards and swimmers is quite high. Some people are more sensitive to this than others. My dad cannot swim anymore because he becomes ill for a week with severe upper respiratory symptoms (open water swimming is ok). I get similar, but less severe symptoms (part of the reason I don't swim anymore, sadly). Not sure what symptoms you experienced, but something to consider. http://www.ncceh.ca/documents/practice-scenario/pool-chlorination-and-closure-guidelines
    • I look back at photos from a few years ago now and can see the inflammation in my face. I spent decades with my body fighting constantly without my really being aware. Freaked me out when I realised! Few things to think about: If up to 1% of pop are celiac, at much as 6% could be NCGS - further reading here: https://www.celiac.com/gluten-free/topic/117969-non-celiac-gluten-sensitivity-a-resource/ NCGS can present in the same varied ways as celiac - Not just or even primarily gastro related. I get back pain, chest pain, skin problems, eyesight problems, anxiety, depression, balance issues, nerve tremors and twitches etc. etc Try to treat these next months as a special case. Dial your diet back and eat really basic and simple. I lived on omelettes filled with veggies, huge green salads with olive oil and cider vinegar as dressing and a very simple evening meal with maybe some meat and rice. I ate as little processed foods as I possibly could. So try and avoid sauces, anything in a box really.  Your aiming to help your body heal and to reduce the amount of ingredients going in to the basic safest foods. Eat clean and healthy and avoid any possible gluten source. Spend a bit of time learning about hidden sources of gluten too. This thread will help:  https://www.celiac.com/gluten-free/topic/91878-newbie-info-101/   Final point. You may like me eventually have to live life without gluten and without the comfort of a diagnosis that says precisely why. This is not always easy, but what you learn about your body in the next 3 months of this trial could help you to do this. Keep the diary, note your reactions and hopefully when you see the Rheum in 3 months you'll have conducted your own science experiment and have the data you need to make a good decision. Best of luck Matt  
    • Newly diagnosed, who do I tell? I'm not talking friends & family. I am normally private about health matters but I feel it seems I need to tell so many people. Does anyone have a list? Some are obvious like doctor and dentist but one came up for me the other day when my massage therapist asked if I'd had any changes in my health and I said no but halfway through the session realized that, "Duh I should have mentioned Celiac! Clearly the lotion used could be an issue." So who is on your list to tell? Here's who I have so far: Doctor(s) Dentist Restaurant Servers Massage Therapists Hair Stylist Babysitters, Petsitters or Housesitters (anyone who might bring or prepare food in my home)      
    • Hey, I am learning also...make sure you are taking a good multi-vitamin...gluten-free of course.  I have had a few "charlie horse" pains in my thighs and am taking an extra B12 tablet...If you have an ALDI grocery store nearby they have lots of gluten-free items snacks and frozen.  Vitamins will help...you are not getting enough nutrients with what you are eating.
    • I feel the same way! Newly diagnosed (gluten-free since July 1) and never had major GI symptoms mostly neurological issues and other very random stuff. So no red flags to tell me, "You just glutened yourself!" Or at least I haven't identified them yet. I'm not sure if I'm feeling better or not yet. I do have more energy but lots of anxiety and random symptoms that might be celiac related... but who knows. I'm just not sure if this is what "feeling better" is yet. I can't imagine what that is like... or will be like. And I keep reading about people "getting sick" when they are glutened but that is so vague. For me, I'm not sure I'll know if I've actually been glutened or not. I feel like I'm extremely careful but I'm not sure if I'm being over the top, or if I'm doing it right, or not enough and need to do more. I'd just like to get to a nice gluten-free baseline and note what that is like so that I can compare how I used to feel and how I might feel if glutened so that I'll know! Sorry, didn't mean to hijack your thread and provide no answers. I can just relate, that's all.
  • Upcoming Events