JennyC

Since Terra Chips were mentioned...

Wanted to mention that the Mediterranean flavored Terra Chips have Wheat Starch listed in the ingredients...found out the hard way.

REALLY? We bought them and read the ingredients and did not see wheat. Was I skimming too fast or was there a recent change in the ingredients? My son, who has celiac, did not care too much for them but I did give them to him a few times!

There are Delphi lists that come out twice a year. My favorite way to shop is to buy from companies that will disclose any gluten. Here is a list of those companies:

Open Original Shared Link

We also avoid Frito-Lay because of cross contamination. We eat Trader Joe's chips, Kettle chips, Terra chips, and Walmart Cheetos instead.

Be careful of any surface with scratches or that is difficult to clean. You will also need new cutting boards. I also bought a new deep fryer and replaced my son's plastic plates with new glass ones. I basically replaced anything that was not glass, but my stuff was quite old.

When I prepare food I basically act like there is poison everywhere. No food touches any surface. I always put a paper towel or a clean plate under food and utensils. I know it sounds unbelievable but soon all of these things will seem routine and normal.

I thought Log Cabin was gluten free then for some reason I thought they were not so I switched to Aunt Jemima. After I read that they were not gluten free I switched to pure maple syrup. My son still begs for the fake stuff if he sees it in the store, but he eats the real stuff at home just fine. I'm sure he will get used to it. I figure if there is a product with very few ingredients it's a better choice than the product with a long list of artificial ingredients. I've even started using real butter. It's just easier.

We have the Breadman with the gluten free setting, and I like it but the cycle could use some tweaking. I think the bread should rise and bake longer. The Breadman works fine most of the time, and you can program your own cycles which I plan to do very soon. My advice is buy any one you want as long as you can program it.

The following is a link to a gluten-free french bread recipe by gluten free girl. It's a tasty recipe but it is quite moist, so you many want to make it the evening before the party.

Open Original Shared Link

Like many people we received Hickory Farms baskets for Christmas. I nearly confused them with Hillshire Farms that clearly lists their gluten. After going to the Hickory Farms website and finding no information I called them. They have no gluten free list and no gluten labeling policy. You have to give them the product name and they have look up each product individually. This takes a lot of time and the employee that I spoke with seemed annoyed to do so. After a half hour on the phone I determined that their beef stick is gluten free but the two cheeses that I asked about, the Smokey Bar and Chedd'r, were not gluten free. At that point I decided not to give my son any of their cheeses and most likely none of their products period. I just thought I'd share my experience, since this is such a common gift.

The doctors do not take Enterolab results seriously because the founder Dr. Fine has never published his results and I highly doubt that other scientists or doctors have tested the accuracy of his testing methods. This means that his claims are unproven. He has not taken steps to prove the accuracy of his tests to the medical community, as publishing a paper is one of the first steps.

Many people do believe Enterolab is great and provides accurate results, but this has never been proven. If your daughter is still on gluten I would redo her blood work. I know it's a horrible experience, but if you want her diagnosis to be taken seriously by doctors it is a necessary step. I would give her a week or so to recuperate and try again. I understand her pain. My son completely freaks out when his blood is drawn and it is hard on us as parents, however if she is diagnosed with celiac disease then periodic blood work will be a routine part of her life.

Thanks. Maybe many of us should email these links to family & friends!

I gave my son Silk soy milk for about three years. (Prior to his celiac diagnosis I thought his symptoms were due to a milk allergy.) My son loved Silk Very Vanilla. It is true that soy is one of the top eight allergens, so I would introduce it to her slowly. If she gets worse and her symptoms continue I would take the soy away. At that point you may consider allergy testing.

It is true that many people with newly diagnosed celiac disease are lactose intolerant, because they have damaged villi. It is unlikely that your child has "permanent" lactose intolerance, since this usually does not occur until at least age five. After she has been gluten free for 6-9 months and her symptoms have improved I would try introducing dairy again. I recently did this with my four year old and he has done well.

Yes you can use homemade, but it can separate so make sure you make your dessert as close to the event time as possible. Being that it's Christmas eve, it should not be a problem.

We use almond meal instead of flax. It has a great flavor. For the replacement of soy and bean flours I would use sorghum if he can have it. You could also try adding a bit of coconut flour to improve the texture.

Yes they are gluten free. Many people here eat them as a replacement fore Chex.

I have finally found a great recipe for gluten free pizza on a gluten-free blog. It has great flavor. I modify a couple things, such as I beat the egg whites until firm, use rapid rise yeast, and add garlic and Italian seasonings. When it calls for rice flour I use a mix of rice flour, corn flour and sweet rice flour. It also makes great bread sticks.

PIZZA DOUGH

Ingredients:

1 3/4 cups Rice flour

1 1/4 cups tapioca flour

1 Tbsp xanthan gum

1 Tbsp baking powder

1/3 cup sugar

3 Tbsp dry milk powder (or nondairy substitute)

1 tsp salt

1 Tbsp yeast

4 egg whites

3 Tbsp olive oil

1 tsp vinegar

1

We will go to my grandmother's house. Luckily my family is good at cooking gluten free for my son.

We will have:

Ham

Scalloped potatoes

Green bean casserole (not gluten-free but my son would not eat it anyway)

various salads and appetisers

Pamela's wheat free bread mix made into rolls using the sweet bread recipe

LOTS of gluten-free cookies and candy (chocolate thumbprints with caramel filling, sugar cookies, the flourless peanut butter cookies posted here, double decker fudge, rocky road fudge and ?)

Chocolate mousse pie

peppermint bark cheese cake

Wow this is a great thread, and still very valuable. I finally found an outstanding pediatric gastro for my son. I was so happy I was almost overwhelmed. I was beginning to think I would never find a ped. gastro. for my son, and those from Portland know it does not get much better than Doernbecher's.

Dr. Terry

Doernbecher Childrens Hospital

3181 Sw Sam Jackson Park Rd

Portland, OR 97239

She was outstanding! She listened to my son's history for 30 minutes and accepted his previous blood work and dietary response to the gluten free diet as diagnosis, provided his tTG was going down. I am happy to report he went from 21 (<7 is normal) to 4.3 in eight months.

This is the recipe I use from allrecipes.com. I love it. The meringue recipe is slightly different, it is supposed to keep it from seeping.

The Ultimate Lemon Meringue Pie

Graham Cracker Coated Pie Shell

1 1/4 cups flour

1 tablespoon sugar

1/2 teaspoon salt

6 tablespoons unsalted butter, cut into pieces and frozen

4 tablespoons vegetable shortening, frozen

3-5 tablespoons ice water, as needed

1/2 cup graham cracker crumbs

Lemon Filling

1 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt

6 large egg yolks

1 1/2 cups water

1 tablespoon lemon zest

1/2 cup lemon juice (fresh from 2 - 3 lemons)

2 tablespoons unsalted butter

Meringue Topping

1 tablespoon cornstarch

1/3 cup water

1/4 teaspoon cream of tartar

1/2 cup sugar

4 large egg whites

1/2 teaspoon vanilla extract

Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.

Scatter the frozen butter pieces over flour mixture.

Pulse in 1-second pulses about 5 times to mix in butter.

Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.

Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.

When dough forms a ball, stop processing.

It should take about 2 or 3 tbsp of ice water to reach this stage.

Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.

Flour disk and wrap in plastic.

Refrigerate at least 30 minutes.

Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.

Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.

Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.

Place into a 9 inch pie pan, and finish edges.

Refrigerate crust until firm, about 30 minutes.

Prick dough with a fork to prevent bubbling up in the oven.

While the oven is pre-heating to 375, put pie crust in freezer.

Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.

Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.

Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.

Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.

Remove from heat, whisk in zest, then juice, and finally butter.

Keep warm until meringue is made.

Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.

Bring to a simmer, whisking occasionally until thickened.

Remove from heat when translucent and thickened.

Preheat oven to 325.

In a large mixing bowl, mix cream of tartar and sugar together.

Beat egg whites with whip attachment of mixer until frothy.

Beat in sugar mixture, 1 tbsp at a time.

Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.

Pour warm lemon filling into pie crust.

Distribute meringue evenlly over the top, starting with the edges, and then the middle.

Make sure it attaches to the crust.

Lifting with the back of the spoon, create peaks in the meringue.

Bake until golden brown, about 20 minutes.

Cool completely before serving.

We would love that. Yes, the cc issues scare me as well. I had planned to avoid eating out for a while. We went to the Hawthorne Fish House three times now, and two times he got sick. I'm not sure if it was cc because one time I later found out there was a tummy bug going around at daycare and the other time I found out my mom accidentally cooked him GLUTEN PASTA!

Really??? We have one in our area too. I will have to call them.

It's so frustrating. When I called them a couple months ago they gave me the list. I doubt their manufacturing processes have changed, just their answers. BTW their gluten free list was creamy home style flavors except butter cream and coconut pecan.

My son was not diagnosed until he was three, and his only food "issue" is with gluten. My breast milk caused him to have diarrhea and to spit up very frequently. It was not until I unintentionally put him on gluten free formula that some of his symptoms started to improve, but by then he was eating gluten so he did not have a full improvement. I know gluten from my breast milk was making him sick.

You definitely seem to be doing a good job with the diet. That much of a decrease is great for 6 months on the diet. I might be a little more careful about cross contamination just to be safe, but wait to be concerned until you get her blood work done after 1 year. As previously mentioned it can take quite a while for the tTG levels to go down.

This is why I keep saying that defining celiac disease only by villi damage is INSANE!

It's like saying that peanut allergies can only be diagnosed in people who go into anaphylactic shock after eating peanuts.

I could not agree more, especially since falsely positive serology is so rare.

I bought some corn flour in the ethnic section in Walmart. It was $1.98 for 4.4 lbs. It is instant corn masa flour. I hope it works as normal corn flour. I just thought I'd throw the idea out there since it's so cheap and it says gluten free on the package.