JennyC

My son was diagnosed at 3.5 years old and he had horrible sleep patterns as well. From the bm's and sleep patterns you are describing it sounds like he might still be getting gluten. If he is in an environment where he can pick gluten up off the floor, then it is likely everywhere and there is an enormous cross contamination risk. I know it's hard but you may have to make more adjustments to avoid cross contamination.

This recipe sounds great. I'll be trying them soon. Thanks!

I think eating out even in "safe" places can be a hit or miss. We have eaten at Picazzo's three times now and have never had a problem, even at 6:00 on a Friday night. I agree you should let them know about your experience so that they can address any problems.

I just thought I'd add my two cents. It doesn't seem that the drug is supposed to replace the gluten free lifestyle, instead it is a supplement to help prevent the celiac autoimmune reaction that may take place upon accidental gluten exposure. The more often this autoimmune reaction takes place, the higher the likelihood of developing celiac associated diseases. I would give my son this medication if it would help protect him from cross contamination. It only takes one molecule to start a reaction. Molecules are tiny things, I can just imagine how many gluten molecules a typical person with celiac disease is unknowingly exposed to.

I liked how the article concluded by stating that the diagnostic criteria for celiac disease is too strict. I like to think the medical community to start to come around soon.

isn't distilled supposed to make it fine though?

Yes, distilled vinegar is safe. It sounds like a CYA statement.

is any substitution for the flax seed meal?

thanks

I use almond meal. I buy Bob's Red Mill, but you could also ground your own.

I called Tyson a couple of months ago to ask about their sausage patties that I bought at Costco and they told me that they will disclose any gluten in the ingredients list. The key is to look up the company website, then find their contact information. I know it's a pain. Costco is not very helpful, which is why I try to avoid buying their Kirkland brand food on a matter of principle.

Anything by Mars Foods (Dove) or Nestle will disclose any gluten in their ingredients, so all you have to do is read the labels to determine if it is gluiten free.

You don't have to apologize. Yes, we should have walked out of there. I'm not making that mistake again. On the grain damaged blog someone commented that they ate there and did not get sick. It IS like playing roulette.

I buy 25 lb bags of the flours I use often from Bob's Red Mill.

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Mars will disclose any gluten in their ingredients, but maybe you should contact them since they're a promotional product. Perhaps they've partnered with another company or something? Then there's always cc.

I really like this recipe for chocolate cake. I use 1/2 cup sorghum and the rest of my all purpose gluten free flour mix.

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Thank you so much! I've learned my lesson: a bookmark may not be forever!

I bookmarked a link to the recipe topic, but the link is broken! I would really like to make these for dinner tonight, but I can't find the recipe and I am out of time to search for it. Could someone please re-post the recipe. I would be very grateful!

Thanks!

I'm glad you found one that you like. Jack Daniel's honey teriyaki marinade in the black pouch is also gluten free and delicious!

I would experiment with corn starch, sorghum and potato flour.

Costco in general does not have any gluten free lists and does not clearly disclose gluten in their Kirkland labels. Although I have heard that some Costco stores might have a list, my store does not have one. I usually stick to brands I know and avoid Kirkland brands. I mostly got my membership for the gluten free rotisserie chicken and shredded cheese, but I still can rarely get out of there without spending $100.

We bought a box last night and the ingredients appear safe, I have ate half the box already and have not had a problem yet. I missed this cereal!

You give me hope! I can't wait to add another cereal to our line up.

I'm not sure where you are in Washington, but there are plenty in the Portland metro area. Here's a link to a Portland GIG blog with links to gluten-free restaurants on the right side of the page. I hope this helps. Some are more upscale. I can just imagine my son's dating costs when he gets to dating age.

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See's candy has lots of gluten free products. They are very helpful if you call them.

We also like to go to Dairy Queen. My son gets ice cream sundays or dilly bars. Here is some information I got from their website:

DQ

I use the featherlight mix for most things including dusting/dredging meat. The cornstarch in it makes it crispy.

Featherlight mix:

1 cup white rice flour

1 cup cornstarch

1 cup tapioca starch/flour

1 TBSP potato flour (you can leave this out if you don't have it.)

Mind sharing your sauce recipe? I love wings!

We use the following recipe and LOVE it! The only change I make is to double the flours added to the recipe.

1. separate 4 eggs (yes, 4. I know it's a lot!)

2. set yolks aside

3. whip whites to stiff peaks, set aside

4. melt 4 TBSP "buttery stick" or similar

5. slowly whip melted "butter" into yolks

6. mix in 1 cup soy milk (or whatever)

7. add 1/2 tsp xanthan gum

8. add 1/4 tsp salt

9. add 2 TBSP sugar

10. add 1 1/2 tsp baking powder

11. add 1/2 tsp vanilla extract

12. in a dry 1/2 cup measure, fill about a third of it with potato starch

13. full the remaining space in the 1/2 cup measure with gluten-free flour mix

14. mix well

15. carefully fold egg whites into the batter

Use your waffle iron's instructions. I get four round waffles. They're really fluffy (read: eggy) but I like them that way. I prefer waffles to scrambled eggs.

This subject bugs me. My son does fine on cows milk, but as a baby I am certain that he got gluten through my breast milk. As a baby he had three BMs a day that could clear a room! He also spit up milk constantly until I switched him to formula at 9 months. After that time his BMs were still bad because he was eating solid gluten foods. I have called a couple organic milk companies and they all fed their cows a combination of grains, including gluten. I just don't know...

It frustrates me when people, including doctors, act like the only way to get diagnosed is to have a positive biopsy. More and more it's becoming widely accepted that positive Ttg tests, along with the celiac panel, and positive dietary response are acceptable means of diagnosis. In theory positive Ttg can be associated with other autoimmune disorders, for example some forms of liver failure or autoimmune diabetes, but if you also have the celiac symptoms and they improve on the diet and after time and your Ttg drops, that seems like excellent proof of celiac disease. Sometimes I feel like some people think I sidestepped diagnosis for my son because I did not have him biopsied, but I feel 100% confident in my decision. Can the people who have positive blood work and negative biopsies who go back on gluten say the same?