JennyC

Ttg IgG or IgA are very specific for celiac disease. They indicate an autoimmune disorder. They look for Ttg IgA because it specific to your GI tract, but IgG can also be involved as well. There are a small number of other diseases that can cause elevated Ttg, like acute liver failure, but the diseases should be pretty obvious if they are present. (I feel confident on my son's diagnosis based off of positive Ttg IgA and dietary response.) So lectin intolerance should not cause elevated Ttg. I hope this answers your question.

I'm no longer a Hershey's customer due to their lack of consideration for people that cannot tolerate gluten, but their plain chocolate is gluten free--as long as it does not list natural flavors as an ingredient. I was recently told their plain chocolate bar, chocolate bar with almonds, chocolate chips, cocoa, and plain Hershey's kisses are gluten free. That's about it. If it has natural flavors you have to assume it is not gluten free.

I buy from all my flours from Bob's Red Mill either in bulk from the bins or in 25 lb bags. We have never had a problem. Unlike most stores, BRM keeps their gluten-free flours together on their own wall and they never switch bins. I feel safe buying from bulk there. I go there all the time and have never seen any cc. I am curious if some people react to a gluten-free flour they grind in their mill? I talk to the employees often and if it has the gluten-free symbol it is ground in their dedicated gluten-free facility.

Thanks JenneyC for the recipe------ sounds good !

Your Welcome! It's really great, just make sure you bake without toppings for about 30 minutes and spread the dough as thin as possible. Let me know how it turns out if you try the recipe!

I agree with Rachelle. Here's a link to a local GIG blog. On the right side there's links to gluten-free friendly restaurants.

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After a year, I finally made a GREAT pizza last Friday!!!! I found this recipe on the Washington Post website of all places. Usually when I make pizza it's really doughy, but this crust was crisp and wonderful! I did change the way I cook it. I cooked it on parchment paper on the pizza pan for a few minutes then I slid off the crust directly onto the pan (mine has holes in it). I cooked the crust for 30 minutes WITHOUT toppings, then during the last five minutes I added the toppings. (My crust was also not deep dish, it was thin and crispy.) I think the different flours make a big difference as well.

All-Purpose Nearly Normal Gluten-Free Pizza

The Washington Post, August 8, 2007

Course: Main Course

Summary:

The basic flour mix takes 10 minutes to put together. This recipe will make more of the mix than you need to make the pizza. Store the extra in the refrigerator or a cool place.

This deep-dish-style pizza takes about an hour and 45 minutes, start to finish, including making the basic flour mix.

Makes one 12-inch pizza

Ingredients:

For the basic flour mix

1 cup white rice flour

1 cup potato starch (not potato flour)

1 cup cornstarch, plus more for dusting (optional)

1/2 cup corn flour

1/2 cup tapioca flour or tapioca starch

4 teaspoons xanthan gum

For the pizza

3 tablespoons milk powder

1/4 teaspoon dried oregano

1 to 2 pinch garlic powder

1/2 teaspoon salt

2 1/4 teaspoons active dry yeast (1 envelope)

2 large egg whites, slightly beaten

2 tablespoons olive oil

1/2 teaspoon cider vinegar

3/4 cup warm water (at least 100 degrees), or as needed

Cornmeal, for dusting

1 large egg white, slightly beaten

3/4 to 1 cup store-bought or homemade pizza sauce or tomato puree

3 cups freshly grated cheese, such as mozzarella or Parmigiano-Reggiano; or ricotta or sliced provolone

1/2 cup assorted toppings, such as chopped herbs or olives, artichoke hearts or roasted peppers

Directions:

Preheat the oven to 425 degrees. Have ready a lightly greased 12-inch pizza pan, or use a pizza baking stone.

For the basic flour mix: Combine the ingredients in a container with a tight-fitting lid. Measure out 1 1/2 cups and set aside; cover and store the remaining flour mix in the refrigerator or in a cool place for another use.

For the pizza: In the large bowl of a stand mixer, combine the milk powder, dried oregano, garlic powder to taste, salt and yeast. In a large measuring cup, combine the egg whites, olive oil, vinegar and some of the warm water. Add the wet mixture to the dry ingredients. Using the stand mixer or a hand-held mixer on low speed, add the basic flour mix and beat until combined. Add the remaining warm water as needed to achieve a firm dough that can still be spread. Increase the speed to high and beat for about 3 minutes.

Sprinkle cornmeal on the pizza pan or baking stone; dust your hands with cornstarch, if desired, to reduce the stickiness in handling the dough. Use a flat spoon to spread the dough into a 12-inch circle, creating a raised edge to contain the pizza topping. Let the dough rest for about 10 minutes, then brush the edges with the beaten egg white. Bake for about 15 minutes, then remove from the oven to spread the center with pizza sauce and cover with toppings. Bake for 20 minutes, or until the cheese is bubbly. Serve hot.

This situation does admittedly make me nervous. I usually let the pan thing go, but I call ahead and get the menu plan so I know what to bring for my son. I CC seems very likely (for example pancakes, bacon and eggs at Christmas breakfast), then I will bring most if not all of my son's food. Otherwise I have things like chips set aside for him so there is not cc from many people reaching into a chip bowl. I also try to make sure I get his food first at meal time so it is not touched my lots of people or contaminated by any gluten.

I'm a big Sweet Baby Ray's fan, but if you cannot find it, you could always use Kraft. They disclose any gluten in their ingredients. Distilled vinegar is considered gluten free. Unless you have had problems with vinegar before, you might try products that contain vinegar.

As for soy sauce, I use La Choy.

My son gets red ears too! He got them more frequently before he went gluten free, but he still gets them occasionally. He always gets red ears as he is getting sick. I've had him tested for common allergies and he was negative. If he does have an allergy, I have no idea to what! Very interesting!

I've had chicken marinating all day in Sweet baby Rays barbecue sauce...so It's barbecue chicken, baked potato, fresh green beans and corn bread. If only it would cook fast enough!

Fruit by the foot is made by Betty Crocker, a General Mills company which will clearly disclose any gluten in the ingredients. All you have to do is read the label. My son has eaten them many times without problems.

This is a link to a great recipe:

Open Original Shared Link

Safeway and Kroger/Fred Meyer brand condensed chicken and rice soups are gluten free. I also like to eat Chebe frozen bread sticks, Health Valley Crunch-ems and animal crackers. I hope you feel better.

When I eat out with my son I try to order gluten free food as well, so I don't have to worry about it. It just seems much easier.

Hmm...interesting. I thought all baking powder was the same. I use Clabber Girl, maybe I should try BRM.

M&Ms are made by Mars, or Master Foods. I have spoke with them multiple times, the last time being a couple weeks ago and they said they will fully disclose any gluten in their ingredients.

I forgot to add that for the gluten free flour I used 1 cup of featherlight mix and 1/2 cup of sorghum. I'll also experiment and try to use this as a white cake as well.

R M Palmer makes gluten free peanutbutter eggs. They have a gluten free list on their website.

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After nearly a year I've found "my" cake recipe! It's an easy recipe, and it tastes great. Best of all, it rises and does not fall as it cools!!! It also has a great texture. I thought I was stuck with dense flat top cakes forever.

Open Original Shared Link

I waited about a year before I gave my son BRM gluten-free oats, and he did fine. Anything BRM makes with the gluten-free symbol should not be cross contaminated. Maybe you should try waiting longer before you try them on oats again.

Yep, garbanzo flour is discusting! A good substitute might be sorghum or fava bean flour.

You should try the featherlight mix. It has no funny aftertaste!

1 cup cornstarch

1 cup tapioca starch/flour

1 cup white rice flour

1 tbsp potato flour

I wish I could find that Kraft Mac and Cheese powder around me....

I buy the whole box of Mac & Cheese and give the noodles away and use the cheese. I was hesitant to do this, but many people on this board said they have never gotten sick doing this, and neither has my son. You can buy the Mac & Cheese cheap at Costco or Walmart.

I am very disappointed in Hershey's. The only Hershey's products that are safe for people with celiac disease are their plain chocolates and jolly ranchers. They will not tell you, even if you call with the IPC number, if any product with natural flavors is gluten free. The phone reps don't have the information. This makes me really mad because I know I have called Hershey's multiple times, including just before Halloween, and I was told that they disclose gluten. However, the phone rep I spoke to said their natural flavor policy has been this way ever since she's worked for Hershey's--since August! I have given my son Reeses Peanut butter cups on numerous occasions!

I called Master Foods (Mars) and they still disclose gluten. As does Nestle and Wonka.

Actually, not all people over the age of five are lactose intolerant, it just can begin to occur after that age. If you take Lactaid and you are not lactose intolerant, over a period of time you can make yourself become lactose intolerant. Lactase is the enzyme that digests lactose, and your body only makes the enzyme when lactose is present. If you take Lactaid, it breaks down the lactose and your cells never become stimulated to produce the enzyme lactase. After a while they think the enzyme lactase is not needed, so they quit making it, making you lactose intolerant. If possible, I would try to get hydrogen breath testing done for lactose intolerance. I hope this helps.