I'm not sure why I had a reaction to my gluten-free dressing on Thanksgiving. It's the same reaction I get when I have gluten. I used gluten-free pantry bread mix in a new bread machine. The other ingedients were butter, celery, onion, thyme, pepper, salt, sage and chicken broth. For some reason, I feel like the sage made my stomach burn. Is there any contamination between herbs and gluten? I was feeling better today and tried the dressing again and I got the stomach burning crampy feeling again. I'm stumped but maybe there's a real obvious answer. Thanks.
I am sooooo sorry you are going through this. You need to remember the blood tests are not 100 %. There are lots of people on this board, myself included, who don't get the positive result but know we feel better without it. When you are having trouble sticking with the diet or don't feel you have the support of those around you that's what this board is for. Get the support right here. I understand it is hard to not have the diagnosis. You feel like it's not legal to tell people you have celiac. If you want to call it gluten intolerance go ahead. If you want to call it celiac go ahead but don't be ashamed just because you don't have the dr's diagnosis. Doctors and labs aren't 100% anyway.