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.
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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
Where can I buy gluten-free stuff?
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There likely was no gluten in the snocone. But you might want to figure outj why she is NCGI. Maybe it's FODMAPS? Wheat is a high FODMAP food, but I think the snow cone is, too.
You don't store gluten, so you aren't cleansing yourself of it. Healing from Celiac damage does take time. Depending on why you think she is NCGI, she may not need much time to heal. It may just be a matter of getting her GI system regulated and working with the new normal diet
Thank you all so much for the help! And yes, we are very lucky that she does not have to worry as much about cross contamination as if she had celiac. Although I was shocked as to how sick she became the other day after eating a snow cone of all things! The gal did not think the syrup had gluten but within a half hour of eating it, my daughter had a severe stomachache with a headache followed by fatigue and crying off/on the rest of the day. We are also only a few weeks into this and understand the first few weeks to months of being gluten free can be hard as the body essentially is cleansed of gluten and heals. Anyway, Thank you all again for the advice and support! The information is wonderful!
I agree with what Peter said. Also, because he doesn't actually have Celiac, you may not need to be as extremely careful as a Celiac. That will make life much easier, especially when eating out or at parties, etc.
Here's a list of my favorites so far:
Note: insert the words "gluten free" in every item mentioned as some of the companies also sell non gluten free stuff. It's tedious to write that phrase all the time.
Get a chest freezer to store all of your frozen gluten-free foods. Makes things easier.
Bread: Canyon bakehouse without question is the most realistic tasting bread.
Schar comes in a close second.
Canyon bakehouse plain bagels are practically indistinguishable from regular bagels.
Canyon bakehouse white bread makes fantastic toast. It has a very slight
sweet taste to it. My friend says it tastes like normal bread. The
only difference to me is the sweetness.
Canyon bakehouse deli rye is great if you like rye bread sandwiches. Toasted is best.
Canyon bakehouse multigrain tastes exactly like multigrain bread and does not need
to be toasted.
Schar baguettes are fantastic.
Katz makes an English muffin that, after toasted, reminds me of a real one provided
it has stuff on it like butter. I think that's the brand.
Etalia has a good boule (sp?) if you prefer artisan bread.
Shar makes a good thick and chewy crust.
Udis makes a good thin and crispy crust.
Etalia makes a great New York crust.
Barilla makes the only good pasta that I know of. Spaghetti cooks the best.
RP has a frozen pasta that I'm going to try next.
Pamelas all-purpose flour is great for making gravy and batter for fried foods.
Envirokidz Gorilla Munch cereal is an equivalent to corn Pops.
Glutino and Kinnikinnik make a decent Oreo equivalent.
Mi Del makes a great ginger snap.
Goodie Girl mint slims - fantastic girl scout mint cookie equivalent
Betty Crocker chocolate cake tastes the same, but you have to get the time
exactly right. It is a very small window of time. Too long and it's too dry.
Udi's Chicken Florentine is addictive and Broccoli Kale lasagna is a good white lasagna.
Restaurants (not from personal experience, just from research)
Chinese – PF Changs. Employees are supposedly trained in gluten free.
Burgers – In N Out. The only thing here that is not gluten free are the
buns so it is very easy for them to do gluten free. They are
also trained in it. They are only out west. Road Trip!
Outback steakhouse. Employees are supposedly trained in gluten free. How
good they are depends on where you live.
Actually, there are Celiac centers, such as the Univ of Chicago, that research DH. I think something recent came out about idodine and dh. Let me look. Of course, none of this will work if you aren't 100% gluten free.
here you go -
I am guessing that there are more poeple with dH than 1 in 2000.