JennyC

We use Safeway brand children's chewable vitamins.

We got the full celiac panel, seasonal allergies, and food allergies done on my son. The cost was $460. We have a $500 deductible, but when we got the bill it was $360 because of the insurance-hospital agreement. Most hospitals will work out a payment plan with you (especially after making small payments consistently for a couple months ).

I am trying to replace white rice flour. I like to use amaranth, fava and sorghum flours. I also love to use almond meal. I do use starches quite a bit. I have no idea how to bake gluten free without them!

I'd rather be safe than sorry. That's practically our motto. It seems possible than your tupperware could be scratched and gluten could be trapped there. Maybe gluten is also in the corners?

I am in the same boat with everyone on here. I am 12 weeks prego and have been craving all kinds of gluten infested foods. I have also been haveing dreams about eating gluten food too. Its weird how alot of us are doing that. But I have a serious problem. I am a picky eater. And i am scared that i am not getting anough nutrients for the baby. I am taking Neevo vitamins everymorning but i am only eating 3 meals a day, and not very big meals bc i havent been hungry.

What snacks are yall eating? I am eating eddy's real fruit popsicles, oranges, and probably way too much candy. I am sick of the same meals chicken with italian dressing, and a hamburger patty and hotdogs (no bun of coars) I am lost in a world of gluten! HELP ME PLEASE!

I know this is a place to vent, but I really feel for your situation and would like to offer advice. I too cook EVERY night. I know it can get OLD. What I do is search on recipe sites for ideas, or I try to re-create our favorite gluten dishes. I like to go to "copy-cat" sites too. The recipes may not be exact duplicates but many times they are close and almost always very good. So far I have successfully made many dishes gluten free. Usually it's just a matter of changing a couple of ingredients.

Good Luck. I hope everything goes well. Make sure they take lots of samples!

I would not correct most people, but I figure his family should want to understand. So, how do you guys tackle cross contamination with family? I usually make sure that the food itself is gluten free and hope for the best. My son is a picky eater, and I definitely don't push him to eat at other people's homes. I can be more direct with my family, but not my boyfriend's. It's ridiculous. My son's health is the priority. So what questions do you ask the cooks about their food preparation?

I'm just curious whether others speak up when someone in their social circle calls celiac disease an allergy. I can see letting it slide if it was an acquaintance, but I'm wondering if I should have said something when my son's grandmother called my son's condition an allergy. I want to educate people, especially close friends and family, about the disease but my son's father's family does not seem too interested in learning. They put no forethought into their plans when they invite us over. They don't even to think about him enough to get chips he can eat. (How hard is that?) They have no idea about cross contamination. They just don't think, period. That is the way they are, as it has never been a problem for them. So would you correct your MIL?

Hmm. I'll start off by saying that I'm not a doctor or a chemotherapy expert. Chemo kills rapidly dividing cells, like hair, blood cells, and cells that line body cavities. Perhaps the immune cells that release the cytokines, which are responsible for the damage caused when a celiac patient eats gluten, are also killed by the chemotherapy. This makes since because chemo patients are more immune compromised due to the decrease in immune cells. So when on chemo and you eat gluten, there are fewer immune cells, fewer cytokines released, less damage occurs, and therefore fewer symptoms result. Just a theory. (I love this stuff. )

I would not consider myself a veteran...but I usually just check the new posts. As to Kraft dressings, I don't know your question, but Kraft will list all gluten clearly. I encourage you to read old posts and do searches on this forum as well when you have common questions. In addition, the best place to get information on products is directly from the manufacturer.

I usually buy Walmart brand powdered sugar, it says gluten free on the label. I also buy the whipping cream in the carton to whip myself.

I will also check my Fred Meyer (Kroger). Now, if they would only have a good labeling policy with their brands...

I just posted a lengthy response on this topic that includes a link to companies that will not hide their gluten here:

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We have an old "fry daddy", not too big and seems to be sufficient for us (my husband melted the lid that came with it years ago). I'm the only with celiac, but also the one who does almost all the cooking. We only use the fryer with gluten-free food. If anyone can recommend a better one, let me know too.

We bought one because my son is the only one diagnosed so far. I plan on buying a bigger one eventually because everything we make is gluten free anyway. I melted our lid too!

Your BEST bet is to stick with companies that will not hide their gluten in vague ingredients. I will post a link to those companies. You should call these companies yourself. It gives you good practice and then you know for sure. Besides, some of the companies might not have the best policies about labeling gluten (Like Campbell's?). Anyway, the list is pretty actuate--not absolutely perfect. My favorite mainstream companies are Kraft and General Mills. Other companies have good lists like Ora-Ida, Hormel, Frito-Lay, and so on. If there are other products that you love and you suspect that they may be gluten free, then you should call the company.

Now to really answer your question. The major ingredients that I watch for are natural flavoring, flavoring, spices, and broth. Modified food starch is more about personal preference. If modified food starch is made out of wheat it has to be disclaimed, as wheat is one of the top 8 allergens. In theory, MFS could be made out of barley, rye or oats, but it is basically unheard of.

Here's my policy. I try to stick with companies that either label their products gluten free or will clearly list their ingredients. I also use some gluten free lists provided by companies. I mostly buy name brands, or Walmart brands. If I pick up a product that does not fall into the above categories and it contains an ingredient like natural flavorings, flavorings or broth I put it back and choose an alternative product.

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Don't worry, it gets much easier to buy food as time goes on.

Maybe their flavorings are not made on dedicated lines? I know eating Frito-Lay products is really chancy, but I thought Stax were safe. Oh well.

I know that Lay's Stax are supposed to be made on dedicated lines but I suspect that my son was glutened by the cheddar flavor. When he has been glutened he has D the very next day and that's it. Last week he had D for a few days and as soon as I threw away the chips his problems went away. I don't think that it was a virus, as glutened celiac D is very...distinctive. Thanks in advance for all inputs.

I don't know about their production, but the ingredients look fine. My son eats them, and we even make muddy buddies out of them. Not all of their cereals are gluten free, so always read the labels.

My son gets bumpy, flaky, itchy skin behind his ears also. It responds to Elidel (sp?), which is an eczema medication. Maybe you could get some samples from your doctor to see if it helps.

Graham flour does contain gluten. It is on the unsafe ingredient list from this site. The link is below.

https://www.celiac.com/st_prod.html?p_prodi...-28107585215.fc

Bi-Aglut (sp?) pasta is really good. Many people say that it behaves like the real thing. For pizza crusts we like the Kinnikinnick crusts. I usually let them thaw for about 10-15 minutes and then place them in the oven for a few minutes on a pan rubbed with a bit of olive oil. Then I remove the crust, add my toppings and bake for a couple more minutes. This makes the crust crunchy and less flaky. My son loves pizza made this way. I hope this helps.

Try refrigerating the dough before you roll it. Pie crust dough should be as cold as possible to ensure a flaky crust and to prevent shrinkage as it cooks. I would still roll out between parchment paper or plastic wrap while cold. I have not tries gluten free pie crusts yet...I'm kind of scared. I have to practice my technique before Thanksgiving, so I had better get started.

Just discovered that the tapioca bread I bought a few days ago, to get me until I have time to try my own, had a pull date of 7-15. So it was a month older than the pull date when I bought it from the gluten-free section in the large chain grocery store in my admittedly podunk little town. That can't be helping anything. I will be returning it later, but I should have been more observant right up front.

Are you sure that it does not expire 7/2015? Just kidding, but that stuff does stay good for a long time. My son would not eat any of the breads that I bought, even Angeline's. I finally started making my own successfully. I make bread every Sunday, since I think it's much better when fresh. I think that most people will agree that the following recipe is wonderful. Good luck finding a bread you like.

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You will have to use a mix. I have tried two different mixes and I'm not sure which one I like better. Either way, you'll want to use about 1 tsp xanthan gum for each 1.5 cups flour. I like to mix up a lot at once and keep it in a gallon container. It saves a lot of time.

First mix:

3 parts white rice flour, 2 parts potato starch, 1 part tapioca starch/flour

Second Mix:

1 cup white rice flour, 1 cup tapioca starch/flour, 1 cup cornstarch, 1 TBSP potato flour.

Happy Baking.

I use the Kinnikinnick crumbs and/or make a nut crust. Both are delicious.