JennyC

We like nut thins, Glutino crackers, Dr. Schar crackers, and Ener-G wheat free crackers and Seattle crackers. They are all very good.

I personally think that people are being diagnosed with gluten intolerance because of low quality testing methods. Classic intolerance is the inability to digest something and then digestive issues result from the overgrowth of bacteria or the osmotic activity caused by the undigested food in the gut. Intolerance is not an autoimmune disorder. If someone is intolerant they should have a low tTG and not show symptoms of autoimmune disorders. I think celiac testing must not be adequate. That being said, I don't know how to improve the testing methods. It seems to me that if serology numbers are elevated above normal mid range and there are symptoms or family history of celiac disease, then a person is most likely celiac. There are too many people on here with too severe of symptoms to be considered simply intolerant. In my personal opinion there needs to be research done to come up with more accurate testing methods.

Sorry for the rant.

I may be a bit of an extremist. Everything I owned was old and scratched or non-stick or cast iron. I got everything new. At first I bought enough cheap stuff to get me by but I have been steadily replacing it with quality cookware, bake ware and appliances. At a minimum you need a new toaster, strainer, cutting board, and anything that is scratched or that is hard to clean. At first I had a gluten free section for pots and pans, and now we have a tiny gluten section. The same with food. We only have gluten cereal, pasta and bread.

This is a list of commonly stocked gluten free foods:

Tinkyada pasta (many types)

Classico pasta sauce

Hormel Herbox bullion cubes

Kraft cheese packets (I buy the blue box and discard the noodles.)

Apple cider vinegar

Sweet Baby Ray's barbecue sauce

Hidden Valley original ranch

Pamela's baking and pancake mix.

Ener-G wheat free crackers

Kinnikinnick "oreos" and "animal cookies"

Kettle chips

Terra chips (my 4 year old loves them. )

Walmart brand Cheetos

Cereal: Trix, Dora Stars, Envirokids, Whole Foods Cocoa comets, Health Valley Crunch-em's, Pebbles

Glutino crackers and bread sticks

Pop Secret popcorn

Yoplait yogurt

Betty Crocker or Walmart fruit snacks

Bell & Evans chicken nuggets

Ore-Ida french fries (get gluten-free list)

Or more simply because IgA is definitively transferred in breast milk... he got your IgG about 12 weeks into the pregnancy when the placental barrier first allows blood to be transferred.

If we assume it was your antibodies, not gluten then there is no danger in cows milk (lactose/casein intolerances excluded) since cow antibodies are not the same as human ones...( even if cows produce gliadin specific antibodies. )

I'm confused. Are you saying that the gluten peptide in the breast milk is bound to IgA? I thought that unbound gluten fragments can make their way into milk in small amounts as they travel the bloodstream. If that's the case then how would the type of animal make a difference? If the gluten peptide is bound by a cow antibody then the bound peptide should not be able to bind to human antibodies and initiate an autoimmune response, right? I know this is a long shot, but he's very sensitive to gluten, and my breast milk did make him sick as an infant. I just want to do what is best for him.

I know that proteins are normally broken down by digestive enzymes then absorbed into the blood stream to be utilized for our own protein synthesis, but gluten proteins are proline and glutamine rich and have a hard time being digested. Therefore, 50 amino acid peptides are commonly absorbed into the body and can make their way into the milk supply, supposedly in small concentrations. I know for a fact that when I was breastfeeding my son my milk was making him sick. As a baby he spit up constantly and had numerous watery STINKY bowl movements each day. I also know that he does not have any common food allergies. Now I am putting him back on cow milk and I am a little concerned about him getting gluten through the milk. I understand that it would be a tiny amount, but my son seems to be quite sensitive to gluten.

Does anyone have any thoughts or experiences to share about gluten in milk? Does anyone know of any brand of milk that the cows are not fed gluten (I know it's a stretch)? I found an organic milk that states that their cows graze on organic pastures but I'm not sure what that means.

Thank you so much for any replies.

I cooked my turkey upside down....it was my first turkey, and I didnt know any better, but let me tell you, that was one moist turkey breast!

You know, many people, including myself, cook the turkey upside down for the first two hours then flip it. I brined the turkey, used a butter herb rub, filled the cavity with apples and herbs, and cooked the turkey using the above method and it turned out wonderful! You were a gourmet and did not even know it!

I hope they turn out for you. I know it sounds over board but seriously, we've got great bread and tortillas so with the exception of really missing going out to restaurants, our lives have returned to 100% normal and we're missing nothing!!

Enjoy, and let me know if you have trouble with the recipe - I can offer tech. support

barb

I'd also like to thank you for the recipe. It's been nine months and still have not found a tortilla that we like. My son does not like the teff and brown rice and corn tortillas seem to crack if I try to make a burrito...even if I do spray them with water and microwave them first.

Thank you again.

Yoplait is a General Mills company, and they will not hide gluten in the ingredients.

I buy many Bob's Red Mill products, but I despise their gluten free flour mix. It has garbanzo bean flour which my family dislikes. It has a very strong bean taste in my opinion. Pamela's makes a pretty good flour mix and is available at many health food stores.

I cook and bake a lot so I make my own flour mix:

1 cup cornstarch

1 cup tapioca starch/flour

1 cup rice flour

1 TBSP potato starch.

I buy my flours in bulk and make up about 12 cups at a time. You can also buy in bulk at amazon and Bob's Red Mill.

When I called them they told me that the only product they considered gluten free was their syrups. Once the bottle is gone I planned on switching to pure maple syrup, but I think I'll do so now.

That being said, many manufacturers most likely have this issue and we eat their foods all the time.

It is most likely because there was too much liquid. I find that is where most gluten free recipes go wrong. For example if you're making bread decrease the amount of liquid and then add additional flour until the dough forms a ball. For cookies I always add much more flour than the recipe calls for, but others put the dough in the freezer or refrigerator to make it cold before baking.

My son was diagnosed via extremely positive blood work and dietary response to the gluten free diet. My son's pediatrician ran the celiac panel and when it came back at 21 (normal is <7) she suggested that we start the gluten free diet and get into see a pediatric gastro. Well in the month it took to get into see the doctor every symptom that my son had disappeared on the gluten free diet! The gastro would not even admit that he had celiac disease unless there was a positive biopsy, and he spent the entire appointment trying to push me into a biopsy. Needless to say we did not get along too well and I never took my son back to him.

Eight months later I decided to give it another shot with a different doctor, but I was very pessimistic. I assumed she would be the exact same way. She was the opposite! She spent 45 minutes talking to me about his symptoms and his response to the gluten free diet. She never acted like he had anything else than celiac disease. She reordered blood work and other tests. His celiac panel as well as the other tests she ordered were NORMAL!!! I am so happy! The diet is working great for my son and I have finally found a fantastic pediatric gastro to manage his celiac disease!!!

If anyone needs a pediatric gastro in the Portland Oregon area PM me and I'll give you the info. Good ones really are out there!

My son was very pale too. I think trying the gluten free diet is a good idea.

I'm really not too picky about shared facilities, but I prefer to get flours from dedicated lines or facilities. Walmart brand corm meal is not from a dedicated facility. I use Kinnikinnick cornmeal.

My son also had diarrhea, but not everyone does. When he was a young infant he was actually constipated. He was also exclusively breastfed and had horrible smelling bowl movements and gas. As an infant he could clear a room! He also spit up a lot. So much so that he would go through multiple bibs/shirts a day. My son was a big baby but his growth slowed down by about 6-9 months and had about stopped when he was diagnosed at three. He also had terrible sleep habits.

The tests for celiac disease are not reliable until the child is at least 24 months old, so you may want to try the gluten free diet to see if it helps.

Everything turned out great but the stuffing. I was going to bring it to another home for a secondary stuffing dish, but I did not even bother. I did put a ton of effort into it. Oh well.

We just got invited to dh's mother's home for Thanksgiving tomorrow at 3:00pm. I think we will be declining the invite. We are already going to my grandmother's house anyway. How does MIL expect to coordinate food with me for ds at 11:00pm the night before?

I love this recipe too. I turn them into "Red Lobster biscuits" by decreasing the honey, increasing the salt and by adding garlic and a bit of dried parsley flakes. They taste so close to the real thing!

This was also happening to me. The doughy bread issue was because there was too much liquid in the dough. I use the gluten free flax bread recipe, but instead of using 1 cup milk, I use 2/3 cup and I still end up adding extra flour while mixing until the dough forms a ball. This usually takes 2-4 TBSP more flour. I need to try the yeast idea myself.

I've used gluten-free doughs that have been in the refrigerator for a couple days. It was perfectly good. Don't worry about it.

I use Jhonsonville sausage. All of their flavors are gluten free except those with beer in the name.

I use my flour mix ( 1 cup cornstarch, 1 cup tapioca flour, 1 cup rice flour and 1 TBSP potato flour) and I also like to add in some gluten free cornmeal if I have it. It turns out great.

This will be my first time making gluten free stuffing, and I read that gluten free dressing cooked outside of the bird has a tendency to get dry. In my local newspaper they had a recipe for gluten free stuffing and they added one egg to the broth (1 egg/1 cup broth) to make the stuffing more moist and to improve the texture. Just though I'd throw it out there. Any feedback on the idea?

Lactose is sugar and casein is protein. They should list casein if it is present.