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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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luvs2eat

Question About Ener-G Bread For Thanksgiving Stuffing

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I've seen the Ener-G suggestions for turkey stuffing. Is there another Ener-G bread other than the tapioca loaf? I bought one last year cause it'd been so highly recommended and cut it up in cubes to let it dry. The next day I threw the whole thing out cause it smelled SO badly... not that it was bad... the normal smell of the tapioca loaf was just awful.

Does that smell get into the stuffing? Or is there another Ener-G "flavor" to use?

I think I'll pick up a loaf of Udi's or Rudi's (gluten-free) and try those this year, but wondered if others were put off by the smell of the tapioca bread.

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There are other varieties of Ener-g breads, I tried the white early on and thought it was awful. Don't remember a distinctive smell but the taste and texture were enough to make me never buy it again.

In past years, I used GFP French Bread that I made and then cut into cubes for dressing. Delicious.

This year I am trying Whole Foods gluten-free Bakehouse Sandwich bread. I have half a loaf that I plan to cube and toast up in the oven.

I know the Energ-y breads hold their shape, but I can't get past the taste.

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That's why I threw away the loaf of EnerG tapioca bread that I bought way back when I first started. It REEKED! I wouldn't have even considered using it as stuffing because even if I could mask the smell with spices, I know it would still be that nasty smelling/tasting substance, and I wouldn't have been able to enjoy it.

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If it doesn't smell good, how could it possibly taste good. I use an old corn bread recipe converted to gluten free for stuffing. No one can tell the difference. If you don't want to go to all that trouble, try the Udi's gluten free breads.

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There is NO WAY I would use any EnerG bread. When I first tasted it I cried. The second time I tasted it I was disgusted. No more tests necessary. :rolleyes: There are far, far better commercial breads available with both vastly better taste, smell and texture. My personal favourite is the Kinnickinnik soft white bread (good taste, texture, smell and the slices are the same size as regular gluten bread). Second favourite is Glutino Genius. Both these breads are less expensive than most, too, at $4.99 here (Alberta, Canada). If you cannot get those, many like Udi's (it is decent, too - much better than EnerG). Though I have not tried Rudi's many like that as well.

So, you have other options. Just please STEP AWAY FROM THE ENERG BREADS! Don't even touch them. :lol: With others so much better there is absolutely no reason to use it.

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If it smells like dog vomit, and you wouldn't eat it... I can't imagine why anyone would want to cook with it.

I have had both Udi's and Rudi's, a few varieties of both and have never had one I didn't enjoy. I will say that the one I like best is Udi's chia bread.

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We love stuffing made with whole foods bread. I use the sandwich white, some sundried tomato & a few slices of any rye..The variety adds an extra hint of flavor...I saute onions/ celery in butter, add a couple of beaten eggs , spices & chicken brothor turkey to it & bake... yummy

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The best option (aside from homemade) is to find some unsliced bread so you can thickly tear chunks. Torn bread obviously has far more nooks and crannies that become crusty from the drippings, stock, etc. OR tear up bagels. Bagels have a non-crumbly texture that tears well. I find sliced bread does not make nearly as good dressing/stuffing.

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I just made our first gluten free thanksgiving. I baked one loaf of the gluten free pantry's white bread and a loaf of bob's red mill "wonderful" bread. I also made a gluten free cornbread using bob's red mill gluten free cornmeal. All of these I dried, crumbled, and toasted in the oven. After adding lots of sauted onion and celery with olive oil, turkey stock, a few eggs and baking it, nobody could tell any difference!

I also made an awesome pumpkin pie crust using king arthurs gluten free flour and the recipe from their website. I actually liked it better than any pie crust I have had previously!

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I just made our first gluten free thanksgiving. I baked one loaf of the gluten free pantry's white bread and a loaf of bob's red mill "wonderful" bread. I also made a gluten free cornbread using bob's red mill gluten free cornmeal. All of these I dried, crumbled, and toasted in the oven. After adding lots of sauted onion and celery with olive oil, turkey stock, a few eggs and baking it, nobody could tell any difference!

I also made an awesome pumpkin pie crust using king arthurs gluten free flour and the recipe from their website. I actually liked it better than any pie crust I have had previously!

I just made our first gluten free thanksgiving. I baked one loaf of the gluten free pantry's white bread and a loaf of bob's red mill "wonderful" bread. I also made a gluten free cornbread using bob's red mill gluten free cornmeal. All of these I dried, crumbled, and toasted in the oven. After adding lots of sauted onion and celery with olive oil, turkey stock, a few eggs and baking it, nobody could tell any difference!

I also made an awesome pumpkin pie crust using king arthurs gluten free flour and the recipe from their website. I actually liked it better than any pie crust I have had previously!

...and that is how you spell success. That is awesome!

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There are several varieties of Ener-G breads. Unfortunately, most stores carry the worst tasting/smelling varieties (e.g. white rice loaf, tapioca loaf, rice starch lof, brown rice loaf). The BEST tasting Ener-G breads are corn loaf (tasteslike sour dough but gets dry quickly, which makes it good for stuffing) and Seattle Brown loaf (most similar to what I remember whole wheat bread tasted like). Unfortunately, most stores do not carry those 2 best 2 varieties. I've used corn loaf in turkey stuffing and in meat loafs with great results. I eat Seattle brown bread or hamburger buns almost every day. I don't know why those best 2 varieties aren't in all stores. I don't understand why most stores carry the worst varieties. Somebody must buy those. Maybe that's how they decide gluten free breads taste terrible ... before they find Udi's, Rudi's and others ... and decide Ener-G breads are awful.

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...and that is how you spell success. That is awesome!

Thank you!

The sad part is, I finally got the doc to order the whole celiac panel including genetic testing, so since we have been gluten free for two weeks hubby and I decided he should eat some gluten this week before his blood test so he ate thanksgiving at his parents house and is ridiculously sick today. :( I hope that's enough to make the tests accurate because he doesn't want to eat anymore gluten and feel this way anymore!

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Thank you!

The sad part is, I finally got the doc to order the whole celiac panel including genetic testing, so since we have been gluten free for two weeks hubby and I decided he should eat some gluten this week before his blood test so he ate thanksgiving at his parents house and is ridiculously sick today. :( I hope that's enough to make the tests accurate because he doesn't want to eat anymore gluten and feel this way anymore!

It may not be enough, Nicole, but the nice part is that even if the tests don't come back positive,

he can still eat gluten free and feel better. You don't need anyone's permission!

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It may not be enough, Nicole, but the nice part is that even if the tests don't come back positive,

he can still eat gluten free and feel better. You don't need anyone's permission!

yes but it will be easier to convince my stubborn, hard headed husband to stick to a gluten free diet for life if he has proof that it's causing his problem. He is not 100% convinced it was the gluten that made him sick. He says "it could've been anything, I ate a lot of stuff". Men....

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One should not start to read this thread with a mouthful of coffee...... :lol:

unless there is a protective cellophane barrier on the keyboard.

The ultimate "to hell with it" option is to just skip the bread and use pecans and sauteed zuchini and mushrooms, maybe some butternut or pumpkin chunks or eggplant. I had some chebe biscuits I was going to use, but we ate them first. I think the chebe pizza dough already has some herbs in it that might work if some sage and rosemary was added. Or you could just make a pizza with leftover turkey, and skip the tearing it into little pieces for stuffing. :P

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    • I am sorry that I was not clear.    I only mentioned  your diagnostic background, not to discredit you, but because without any lab results (other than a positive gene test), how can you be sure that gluten (shampoo containing wheat protein) was the actual culprit (not a guess) of your symptoms?  It is common for celiacs to receive follow-up antibodies to monitor their dietary compliance.  This is not perfect, but it is the only tool in the toolbox for now.   My husband has been gluten free 12 years prior to my diagnosis.  He went gluten free per the poor advice of his GP and my allergist.  So, I am not trying to discount your diagnosis at all.  I am just trying to see if other lab tests (e.g. liver tests that were elevated previously for you when you were still consuming gluten) were measured after your shampoo exposure.   I am curious because I have had issues over the last year.  I was glutened last January, had the flu, a tooth infection, a cold and a tooth extraction, three rounds of antibiotics (verified to be gluten free) within a month or so.  Like, you, I am very careful.  I have no idea as to how I was exposed.   The last time I ate out was a year ago and even then it was at at 100% gluten free restaurant.   My hubby did not have any symptoms at this time.  He is like my canary.    I went to my GI and my DGP IgA was off the charts even some three months later.   My celiac-related symptoms diminished in three months, but I struggled with autoimmune hives for six.  My GI offered to do an endoscopy in the summer.  Instead I chose to follow the Fasano diet.  I still was not feeling well.  In December, my antibodies were 80.  They were either on a decline or they were increasing again.  I opted for the endoscopy.  My biopsies revealed a healed small intestine (you could see the villi on the scope too).  But I was diagnosed with chronic gastritis and had a polyp removed.   So, all this time I thought my celiac disease was active, but it was NOT the source of my current gut issues.   Again, my apologies.  I just wanted to know how you know for SURE that hydrologized wheat protein from someone else’s shampoo and conditioner could reach your small intestine to trigger an autoimmune reaction.  Maybe, like me, Gluten was not the actual culprit.    
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    • I also can't have dairy but through a series of experiments and a lot of research I think I've pinpointed my problem. It may or may not be the same for you, but I thought I'd share.  There are two kinds of beta-casein protein A1 and A2. We'll call A1 "bad casein" and A2 "good casein". The two proteins differ only in a single amino acid, but this is enough to make it so that they are processed differently in your guy. Bad casein is actually broken down into a casomorphin, which is an opioid peptide. That does not mean that milk gets you high, or is as addictive as heroin, or anything like that, it just means that it can interact with opioid receptors (which the gut has a bunch of). It's worth noting that opioids cause constipation due to their interaction with the opioid receptors in the gut, and that a lot of people feel like cheese and dairy slow things down, but any connection between the two is pure speculation on my part at this point.  Now here's where things get weird. The vast majority of milk cows in the western world are derived from Holstein-like breeds, meaning black and white cows. In a few select places, you'll see farms that use Jersey-type cows, or brown cows (Jersey cows produce less milk than Holsteins, but many connoisseurs feel it's a higher quality milk, particularly for cheese).  Holstein-like cows have A1 and A2 casein (bad and good), however, Jersey-type cows only have A2 (good casein), unless their genetic line involved a Holstein somewhere in the past, which does happen.  A company in New Zealand figured out how to test their cows for these two genes, and selected their herd down to cows that specifically produce ONLY A2 (good) casein. You might have seen it in the store, it's called A2 milk. Some people have had a lot of luck with this milk, though it still doesn't solve the problem of cheese.  I have suspected, due to trial and error and a few accidental exposures, that I have a problem with A1 casein, but not A2. In line with this: I am able to eat sheep and goat dairy without any difficulty, so at least I can still enjoy those cheeses! I am also fortunate because I'm apparently not too sensitive, as I can still eat cow-milk butter. The process of making butter removes *most* (read: enough for me) of the casein.  However, if I eat cow cheese or a baked good with milk, I get really sick. It's a much faster reaction than if I get glutened. Within minutes I'm dizzy and tired and my limbs are heavy. I have to sleep for a couple of hours, and then, over the next couple of days, I'm vulnerable to moodiness and muscles spasms and stomach upset just as though I'd been glutened (though the brain fog isn't as bad). I actually haven't tried A2 milk yet, mostly due to lack of availability (and motivation, I don't miss milk, I miss CHEESE). However, last year, when I was getting ready to go on a trip to Italy, I had a thought. Once, in the recent past, when I'd been testing dairy, I'd had a slice of parmesan cheese. Miracle of miracles, I was fine. I didn't feel a thing! I was so excited that I ran out and got some brie to eat as a snack. That did not go so well... Turns out parmigiano reggiano is made from the milk of the Reggiana variety of cow which is, you guessed it, a brown cow (they say red). I did a little more research and found that dairies in Italy predominantly use brown cows. So I decided to try something. As some of you may know, Italy is something of a haven for celiacs. It's one of the most gluten-free friendly places I've ever been. You can say "senza glutine" in the smallest little town and they don't even bat their eyelashes. You can buy gluten free foods in the pharmacy because they're considered a MEDICAL NECESSITY. If travelling-while-celiac freaks you out, go to Italy. Check out the website for the AIC (Italy's Celiac society), find some accredited restaurants, and GO NUTS. While I was there, I decided to see if I could eat the dairy. I could.  Friends, I ate gelato Every. Single. Night. after that. It was amazing. Between the dairy being safe for me and the preponderance of gluten free options, it was almost like I didn't have dietary restrictions. It was heaven. I want to go back and never leave.  So that's my story. Almost too crazy to believe.  TL;DR: Black and white cows make me sick, brown cows are my friends.
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