JennyC

I am a loyal customer! See's chocolate is wonderful.

If you are still eating gluten then I would do a combination of things. I would do IgG testing if that has not been already done and a biopsy. If those are inconclusive and you still do not feel like you have your answer, then you might consider genetic tests for celiac. ~97% of celiac patients are either HLA-DQ 02 and/or 0302 (08) positive.

I know, it is CRAZY!

If anyone wants to check on this... Try calling Dr. Mike Loquasto --- 1-610-266-4240

This doctor is crazy and needs to be reported. Celiac disease is a genetic disorder. Therefore eating brown rice, beans and vegetables are not going to change your DNA. It will also not stop your lymphocytes from reacting to gluten. This is so frustrating. That doctor must have forgotten all the science he has ever learned.

My favorite places are the Hawthorne/Corbett Fish house, Picazzo's Pizza and Garlic Jim's Pizza.

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We use small to moderate amounts of their fava bean flour all the time and have never had any problems. However, I think the garbanzo bean flour is horrible!

Thanks for the replies, guess we will just have to wait and see what the results say, but I will be discussing with the GI and DH putting her gluten-free even if the biopsy is neg. Interesting about the latent celiac disease.

Thanks

Some doctors are really set in their ways. If the GI dismisses you because of a negative biopsy, please find a new doctor for your child. Sometimes we really have to push hard and advocate for our children.

None of my machines have a special setting to interrupt the bread cycle in order to have just 1 knead and 1 rise, and I think that may be part of the problem. I'm ready to buy a 4th machine...one that can be manually programmed for 1 knead and 1 rise.

I do have a "quick" setting on 2 machines, will have to check the manual to see if that cycle may be a better choice.

You can remove the paddle after the first kneading cycle. I do that even with my machine so that the hole in the bottom of the bread is smaller.

Please don't let the doctor convince you that she does not have celiac disease if her biopsy is considered negative. There is a medically accepted term called latent celiac disease. Latent celiac disease takes place when there is positive serology and symptoms but a negative biopsy. The thought is that celiac disease is present, but not enough damage has been done YET to produce villus atrophy. Celiac symptoms and a positive IgA tTG are very diagnostic of celiac.

I make bread from scratch in my bread machine. For some reason my bread seams to turn out better in the machine. I spent the money to buy the Breadman Ultimate with a gluten free setting, but next time I buy a bread machine I would buy a cheaper model as long as I can program it. I never use the gluten free setting because it only has a 20 minute rise time. That is just not enough time, and I bread would be four inches tall.

The fries are fried in dedicated fryers. Wheat is one of the starting ingredients for the beef flavoring. It is so highly processed that no gluten can be found in the final product. In Europe it is not uncommon for wheat containing products to be labeled gluten free, such ingredients include glucose syrup and wheat starch. Maybe we are a little behind them in this aspect, but that's up for debate. In addition, I let my son eat them from time to time and his tTG is great.

I am in the process of finding a new pediatrician, but we do have a great pediatric gastroenterologist. With all your child's problems you should easily get a referral to a specialist. Her name is Dr. Terry and she practices at Doernbecker Children's Hospital at OHSU. She's awesome and very highly recommended by many physicians and GIG.

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Another vote for Kitchen Aid. My mixer is a workhorse and it takes all the abuse I give it, and keeps working strong.

There is a ton of QC done in the lab, and there is not as much variability as one might think. Proficiency tests are frequently done in which samples of unknown concentrations are sent to the lab and the results the lab gets must be within a certain range of the absolute value of the samples. QC is done with each new reagent lot and also with each instrument run. Certain reagents like UA test strips, antibodies, and enzymes have QC performed at the beginning of each shift. Labs are very careful to complete these practices, as they will have many problems with the joint commission, CAP, etc if they fail to comply and they would be at risk of losing their certification/accreditation. There are also defined criteria for tests (like what constitutes a 4+ white blood cell count on a specimen site slide), so they leave very little up for interpretation. Labs work very hard to ensure that their results are accurate and precise.

No, they only have soy sauces that contain wheat. La Choy soy sauce is gluten free. Last time I checked Kroger soy sauce is gluten free too.

My son was getting glutened by Wellshire kids dinosaur shaped chicken nuggets. The Chicago Tribune even did an article stating that their products tested positive for gluten , at times very high levels, on numerous occasions! I am still furious. My son's tTG level went from 4 to 19 (reference range <21) during the year he was frequently eating their products. Since I removed them from his diet his tTG is back down to 3.

For some reason my bread comes out better in my bread machine. I customized my own bread machine setting. I have the Breadman Ultimate and it's gluten free setting did not have enough rise time. Also I remove the paddle when it's done kneading, so the hole is not as big.

Do you know the reference ranges for the tests done? Different labs have different normal values.

I don't really know of many restaurants on the coast. In Nehalem, Oregon the pizza garden has gluten free pizza. In Seaside, Oregon you can eat some of the breakfast foods at Pig & Pancake. If you are passing through Portland there are lots of places to eat. If you give me some more information, I could try to be a little more helpful.

But that's for frying on the stove. I don't like to cook like that.

I usually start them on the stove, then finish them in the oven. I'm sure you could cook them however you make your oven fried chicken. I was mainly posting about the marinating technique.

I use the following recipe from epicurious.com as a template for my fried chicken. (I do reduce the salt though! ) Marinating chicken in buttermilk with lots of spices makes it SO flavorful! I will never make it any other way. In fact last time I made this chicken, I forgot to flavor the outside and it didn't matter because the inside was so great. I realize that you are dairy free, but you can make sour milk (which is a buttermilk substitution) with whatever milk you use.

How to make sour milk:

Place 1 tablespoon freshly squeezed lemon juice or distilled white vinegar in a glass measuring cup.

Add in milk to equal 1 cup. Stir.

Let stand for 15 minutes until it looks like its beginning to curdle or slightly curdled.

Deviled fried chicken:

2 cups buttermilk

1/4 cup Dijon mustard

2 tablespoons onion powder with green onion and parsley

5 teaspoons salt

4 teaspoons dry mustard

4 teaspoons cayenne pepper

2 1/2 teaspoons ground black pepper

1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)

3 cups all purpose flour

1 tablespoon baking powder

1 tablespoon garlic powder

5 cups (or more) peanut oil (for frying)

In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.

Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350

Thanks for the info! I think the 2:1 ratio is a good rule of thumb, but for different products, will vary. For instance, I made Annalisa Roberts' soft pretzels and it calls for 1 c sorghum, 1 cup combo of the light flours, and it comes out perfect.

Yes, like I said I have not been following this rule. I think maybe that's why my cakes and sweet breads fall. I think the 2:1 ratio might be most useful when baking finicky things?

I was wondering if anyone knows what the unflavor gelatin does when added to gluten-free bread recipes. I've used it, but I'm not sure if it's adding anything.

I was looking into this question the other day, and I found that gelatin acts as an additional binder. If you look in the ingredients of some gluten free mixes, especially the ones that are not so "main stream," some contain gelatin. It seems that you can use 1 tsp gelatin to 1 cup of flour. I just made a new flour mix, and I added some gelatin.

This has been something I have not been doing, but according to many the ratio of "heavy" to light/starchy flours should be 2:1. The heavy flours include the rice flours, bean flours, sorghum, teff and millet. The light flours include tapioca starch/flour and all the other starches such as corn, potato, and arrowroot.

Celiacmommy gave me the tip of dramatically reducing the butter in cookie recipes. It avoids the flat gluten free cookie phenomenon! I typically add about 1/3 of the butter called for.

Recently I discovered gluten free angel food cake comes out with amazing results!

We live in Portland, Oregon and we have it so great here that I don't ever think that we could move! We have four gluten free pizza places within a ten minute drive from my house. We also have many bakeries, and even two fish houses! There are also plenty of health food stores like Whole Foods, Trader Joe's and New Seasons Market around. I think our best resource is located right across the river in Vancouver, Washington, which is where Lingonberries Market is located. Lingonberries Market is an entirely gluten free store that stocks many of the best products. We also have Bob's Red Mill flagship store, where you can buy gluten free flour in bulk...or 25 pound bags! I'll quit bragging now.

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if the cheese sauce in a brand box of mac n' cheese has gluten? Just throw out the noodles and use the sauce? Could probably save a lot of cost if that were the case.

These are the ingredients in Kraft, which should be similar to generics:

CHEESE SAUCE MIX (WHEY, MILKFAT, MILK PROTEIN CONCENTRATE, SALT, SODIUM TRIPOLYPHOSPHATE, CONTAINS LESS THAN 2% OF CITRIC ACID, LACTIC ACID, SODIUM PHOSPHATE, CALCIUM PHOSPHATE, MILK, YELLOW 5, YELLOW 6, ENZYMES, CHEESE CULTURE).

This is what we use. My son is supper picky and he does not like home made mac & cheese. We use Kraft mac & cheese powder and tinkyada pasta.

i am confused did you get a neg blood test for her? my sons justcame back neg and my gi doc who is wonderful said she wants to do gene testing but i removed all gluten so i now have to add small amouts back daily for one month which is the scariest thought ever but i am going to do it because since 6 days ago when i removed gluten my son sleeps no more up all night with him screaming,i am just as scared as you to do this to him.now that i see the how peacefull is is when he sleeps i feellike i will be the one hurting him,and why does your gi doc need to find out about testing mine said that was her next step ,good luck to us both let us know ,

You do not need to consume gluten for gene testing, only for blood work and biopsies.