susiequsie

Have you checked barnes and noble? I've seen a bunch there...you should look at their online store (plus they have free shipping on most things). I have one called The Gluten Free Vegan...just got it so havent tried anything out yet.

I will check the Barnes & Noble online store--nothing like that near where I live. I appreciate your helpfulness.

I would stay away from the Rice Dream Milk. There are a lot of recent posts on here about that product and how it does contain gluten in it (it is below the amount to post it on the label from what I understand).

There is Almond Milk (Pacific Natural Foods is good), some people like Hemp Milk (I haven't tried it yet) and if you don't have a problem with Soy there is that sub as well.

I have substitutued with Almond Milk and it has come out nice or nicer then regular milk (if you don't have a problem with almonds).

I have a couple favorite cookbooks that I use a lot. I got the one below but haven't had time yet to try it out. It has a lot of good info in it.

Cooking Free by Carol Fenster, Ph. D.

It was suggested on this site a while ago by a couple of people that seemed to really like it.

It is really nice b/c it will have a picture at the top of each recipe showing you if it is Dairy Free, Egg Free, Sugar Free and Gluten Free (all are gluten free). Some of the recipies will be in there two times one with dairy in it and then repeated again on the next page without say dairy and eggs.

It has a recipe for Nut Milk, Rice Milk and nice section on condiments so you can make dairy free sour cream, mustard etc.

You might want to check out your local library and see what books they have that you can check out or look at to see if you like or your local book store. I live in a smaller town so I will do this sometimes and then order then online cheaper. If you look at a.m.a.z.o.n some of the cookbooks you can see some of the pages inside which is nice.

GOOD LUCK!

Thanks so much for your helpful advice. I went ahead and looked on (Company Name Removed - They Spammed This Forum and are Banned) for the book you mentioned and saw some others, too. I will order from them.

I've not yet tried soy milk even though I can buy it here. I haven't been able to try the almond milk because noone sells it here locally. Even in a town 35 miles away, I couldn't find it either. I see what you mean about the Rice Dream and was just using it for cooking occasionally. I will stop that. Thanks for your help.

Within the past 7 or 8 months I've gone gluten free. I did fine for a while , then finally realized that dairy was a problem, too. I've bought 4 different books on gluten-free. So many of the recipes include milk in them.

I'm questioning the Rice Dream milk as a substitute since I'm not sure yet whether it bothers me or not, but my real question is: are there any books that would contain recipes for both problems? It sure would make it a lot easier.

Thanks for your help.

The best way to determine whether this is DH or not is the biopsy. It is a simple procedure where they take a small amount of the tissue next to the lesions. They then look for the antibodies in that tissue. It is not a painful procedure and the doctor will numb the area. If you suspect that the rash is DH you really should at least consider the biopsy as if that comes out positive you then have a definate celiac diagnosis.

I had severe DH and the topical cortizones did seem to help. I also took oral corticosteriods for it and those would work very well but of course soon the rash would be back because I was still consuming gluten.

Oh my, now I am confused again. I thought I definitely decided that it was excema. So the cortisones did help? Well, I guess I'll have to think about it some more. The spot was not severe like yours was, at all, and is for the most part gone now after 1 week of the cortisone ointment.

I did have a biopsy a year ago for a sore on my leg. Turned out to be stasis dermatitis from poor circulation in my legs. It was a non-itchy sore and I now wear compression hose.

If this continues to be an ongoing problem, I will have it biopsied. Thanks for your help.

My son has eczema that responds to the cream but we did an elimination of gluten for a month and a half and it disappeared completely and didn't come back. When we reintroduced gluten, it came back. So we know that it is caused by wheat/gluten. He doesn't have an official diagnosis of celiac disease, but wheat showed up on allergy testing. See my signature.

Thanks for your information, too. I have been gluten free for 6 or 8 months, but have recently decided I'd better do casein free, too. I was allergic to milk as a baby, covered in excema, and have experienced bouts of it off and on through the years. Even though I have drunk very little milk over the years, I'm sure I have gotten it in other ways.

Nope... the only treatment that works for DH is dapsone and a gluten-free diet.

That doesn't mean your rash is unrelated to gluten! I had a biopsy for a gluten-related itchy rash that was mostly on my hands and arms (a little on my legs too)... made worse by hot showers. The pathologist labeled it, "spongiform, psoriasiform dermatitis." Which means... we don't know exactly what it is, but it's not DH and it's not scabies (or any other insects).

Actually, there are several types of itchy rashes that could be food intolerance-related... eczema, keratosis pilaris, psoriasis, and autoeczema (also called an "id reaction"). I'm not sure about KP (maybe someone else will know more), but the rest of these do respond to steroid treatment.

Your reply is both informative and very helpful. That's what I needed to know. I've had excema many years ago (and as an infant too), so I'm glad to know what most likely it is. Thanks for your help.

I am gluten-free and have recently gone CF too. I've not been tested, but know from my reactions that I have these intolerances. Anyway, I recently developed a maddeningly itchy rash on my knee. My doctor prescribed a strong cortisone ointment (I had already tried a weaker one and it helped some) and the rash is almost gone.

My question: In trying to determine whether it might be DH or excema (short of having a biopsy), would the rash have responded to the cortisone if it had been DH?

another option is to freeze your coconut milk. just pour what you don't use into a small tupperware. i do that all the time, and it works just fine. i just know that a lot of times it's cheaper to buy the bigger something than the smaller one.

Thanks to EVERYONE who has taken the time to be so helpful to me and for answering my questions. Looks like I can broaden my eating quite a bit with all this new knowledge.

Hi Susiequsie,

I have been making this same transition for the last 6 months. This site is a great resource for recipes and ideas.

I recommend that you get a rice cooker, if you don't have one already. The best are the ones that have "fuzzy logic" meaning they constantly read and adjust so you have perfect rice every time. Mine is by Panasonic, but there are a lot of other great ones out there too.

Indian curries are also gluten-free and DF, but I haven't made one yet. I mostly stir-fry.

Here are my top 5 recipes:

1. Jumbo shrimp in white wine ginger sauce (1/4C white wine/2 tbsp tomato paste/1/2 C boullion broth/ 1 tsp ginger) with mushrooms and sugar snap peas. Over rice or Trader Joe's Rice Noodles. To make:Saute mushroom and sugar snap peas, add sauce, bring to boil, add 1 lb. shrimp and chopped green onions (opt) cook 2 minutes or until done.

2. Fried chicken (rolled in all-purpose gluten-free flour, dash Xanthan Gum, Egg, Rice Milk and crunched gluten-free Corn Flakes) with baked potatoes and broccoli.

3.Roasted veggies (tomato, eggplant, zucchini etc 40 min. 400 degrees) with gluten-free grilled chicken sausage and rice.

4. Cucumber/Avocado Sushi rolls, dip in gluten-free soy sauce and have a fresh fruit side. (lunch)

5. Alliteration salad: arugula, avocado, almonds, and granny smith apples in olive oil/balsamic vinegar/ s&p dressing

Hi hilwacat: Thanks for the tip on the rice cooker. I haven't, to this point, eaten much rice since I find white rice so "blah." Is white rice the only rice you can eat to be gluten-free? Also, your recipes sound soooo good and I can't wait to try them. I'm anxious to get started.

Thanks, again, for helping!

I've found that coconut milk is an excellent milk/cream replacement in sweet dishes. I make an AWESOME tapioca pudding with coconut milk! I also use it for smoothies and in baking. Hemp milk and almond milk are good, too, and both are casein- and lactose-free. I can't drink soy milk at all, my body does NOT like it.

For a butter substitute, I've used ghee and Earth Balance. Ghee is pretty fatty and takes a bit of getting used to, but it's tasty. I've not found a cheese substitute yet, and this is what saddens me the most! Any of the soy cheese and almond cheese I've found still contains casein. (If anybody knows of a casein- and lactose-free cheese, PLEASE let me know!)

My favorite non-dairy foods that give the "feeling" of dairy (the creaminess or richness factor) are avocado, nut butters, bacon, nuts, seeds, flavored oils and mayonnaise. I love making fresh guacamole, and eat that on taco salads or with beans and quinoa (I can't eat rice, so I make Mexican quinoa instead, it's awesome!) I eat peanut butter, hazelnut butter, and almond butter with fruit.

Bacon goes great with anything! I chop it up into small pieces, cook with bell pepper and green onion, then scramble eggs with it. I also make my own sausage from ground pork and it's just as delicious. Mayo works great as a veggie dip, since most veggie dips and dressings contain some form of dairy. Just add flavored oils, spices, seasonings, sea salt, chopped/pureed veggies and voila, a great homemade veggie dip.

I make my own trail mix that I eat as a snack, and a lot of times, just eat it for breakfast! I combine all sorts of gluten-free/DF foods, like golden raisins, sunflower seeds, unsweetened coconut flakes, unsweetened banana chips, DF chocolate chips, dried cranberries, chopped pecans, etc. It's MUCH tastier and cheaper than pre-packaged trail mix.

As for favorite meals, this is usually what I like to eat:

Grilled chicken (marinated in Kraft Italian dressing) with lima beans

Chicken taco salad (chicken, lettuce, fresh salsa, fresh guacamole)

Bacon Burgers (burger no bun, bacon, mayo, ketchup, mustard, pickles) with string beans

Refried beans and Mexican quinoa

Homemade pasta sauce with shiritake noodles

Omelet with bacon or sausage, green onions, bell pepper

Homemade baked beans with pork

Flank steak (marinated in San-J/honey/garlic/pepper) with baked cauliflower

Hi Julirama: Your trail mix sounds absolutely wonderful and your favorite meals sound like I will have to give those a try, too. I do already use EarthBalance, but use it sparingly since it contains a lot of saturated fat. I've never seen coconut milk and wonderful if it is high in fat too? Seems like it's hard to watch fats and calories when there are so many things you can't eat.

Thanks again for all your ideas!

Just a note that some people react to the Rice Dream milk, so you might want to avoid their products when looking for alternates. There are several threads about the Rice Dream issue on the board.

Hi GFinDC: I did not know that some folks react to the Rice Dream milk. My husband drinks it after years of horrible drainage and postnasal drip. Apparently, he reacts to casein. I've tried a little with cereal a couple of times, but not enough yet to determine anything. Thanks for the heads-up on that. I'll be careful.

I have been dairy light for most of my life. I just substitute soy milk for any case where I used to have fresh dairy. I like the Silk Vanilla. It is slightly sweet which makes it good for drinks and puddings. But if you make savory foods like scalloped potatoes, soups or casseroles you must use the unsweetened Silk. It's very good. There are also rice milks and almond. They are good also.

If you have some particular dishes you'd like to convert, post them here and we'll try to help out.

Thanks to you for your helpful suggestions, too. I wondered how you could make scalloped potatoes. I don't have any particular dishes to convert at this point, but I'm sure I will come up with some later. Thanks again!

There are some who recreate their favorite dairy laden foods. I haven't done that. Most days I stick with meals much like the one you described. I would add a seasoning blend to the chicken, some cinnamon and Earthbalance spread to the sweet potato and maybe a salad with a homemade vinagrette-doesn't have to be homemade but I like that better. I usually have at least 5 different vinegars on hand. I use mayo sometimes if I crave something creamy. I've been putting a dab mixed in with avacado and salsa and had some tossed into a lettuce salad with salt and pepper and fresh lemon juice. I've found recently that macadamia nuts have a sweet creaminess that reminds me of dairy. Healthy fats like avacados and nuts help satisfy. Coconut milk and Thai Kitchen curry pastes make a nice creamy easy to make curry.

Here are some products that you may find useful:

Earthbalance-works very well in baking muffins and quickbreads

Spectrum shortening-for baking

Vegan Gourmet "cheeses"

Namaste mixes-we love the chocolate cake and spice cake mixes-don't care for pancakes or pizza, haven't tried muffin or cookie mixes

Vance's Dari-free powder-for use in recipes that call for milk

Almond milk for drinking-many use it in recipes too

soy yogurt as a repacement for buttermilk in recipes

Soytoo spray can "whipped cream" is yummy!

You may want to check out vegan blogs and cookbooks for flavorful dairy-free recipes. Not all are gluten-free but many are. Here's one to get you started. Open Original Shared Link

missy's mom, I'm looking forward to using your many tips and suggestions as well as the list of good products to try. I already use Earthbalance margarine. You are helping to give me the tools I need to eat more than just plain foods. Thank you!

There are some who recreate their favorite dairy laden foods. I haven't done that. Most days I stick with meals much like the one you described. I would add a seasoning blend to the chicken, some cinnamon and Earthbalance spread to the sweet potato and maybe a salad with a homemade vinagrette-doesn't have to be homemade but I like that better. I usually have at least 5 different vinegars on hand. I use mayo sometimes if I crave something creamy. I've been putting a dab mixed in with avacado and salsa and had some tossed into a lettuce salad with salt and pepper and fresh lemon juice. I've found recently that macadamia nuts have a sweet creaminess that reminds me of dairy. Healthy fats like avacados and nuts help satisfy. Coconut milk and Thai Kitchen curry pastes make a nice creamy easy to make curry.

Here are some products that you may find useful:

Earthbalance-works very well in baking muffins and quickbreads

Spectrum shortening-for baking

Vegan Gourmet "cheeses"

Namaste mixes-we love the chocolate cake and spice cake mixes-don't care for pancakes or pizza, haven't tried muffin or cookie mixes

Vance's Dari-free powder-for use in recipes that call for milk

Almond milk for drinking-many use it in recipes too

soy yogurt as a repacement for buttermilk in recipes

Soytoo spray can "whipped cream" is yummy!

You may want to check out vegan blogs and cookbooks for flavorful dairy-free recipes. Not all are gluten-free but many are. Here's one to get you started. Open Original Shared Link

Let's see... We tend to eat stir-fries, soups, stews, casseroles, chilis, and salads. Of course, I'm lazy, or the list would be longer.

Here's the thread I have with most of my recipes (I haven't added much recently, but there are still something like 80 recipes on there...). All of them are gluten free. Virtually all are dairy free. Many are soy free. And many are vegetarian or vegan.

https://www.celiac.com/gluten-free/index.php?showtopic=6981

Thank you SO MUCH for your list of recipes. I've looked over many of your recipes and they sound wonderful and are a great aid in my meal planning. Sounds like I can plan to eat more than just plain foods. Great!

I have been gluten-free for maybe 8 months and found it has helped a lot. (I found my problems surfacing after having a portion of my large colon removed due to ischemic colitis 2 years ago.) I've not been tested, since this continues to develop and my response to gluten-free and now determing that dairy is also a problem has been all the proof I need. (I've learned a lot from both this board and from Web MD boards.)

Anyway, I know pretty much what I must avoid to be dairy-free, but other than the broad generalization of eating unprocessed meats, vegetables, and fruits, is there a sample menu somewhere I can access to give me an idea to get started at now dairy-free too? I know that there are plenty of you that are both gluten-free and DF too. (Last night I had baked chicken breasts, baked sweet potatoes, and plain lima beans. But, I need more ideas.)

Thanks,

Susiequsie

I got my gene's tested through Enterolab and I just asked for the gene panel when I placed my order. My DD had been tested for celiac again at a big city hospital after she had been gluten-free for a couple of years. The doctor there did a gene panel on her and of course told her that her previous diagnosis must have been false because she didn't have the genes. Since I needed to have soy and casien tested, I had a reaction to a med and just was not healing, I threw in the gene testing also. It turned out that my gene is a very rare one for a caucasian, it is usually found in Oriental populations and I have two copies. One from each parent. My DD must then have at least one copy of it but it is not DQ2 or 8 so the doctor said the gene panel was negative and may not have even been looking for other genes.

If your doctor will order the Prometheus lab and you prefer them then he can give you a copy of the report, and you would be legally allowed one. I make sure I get copies of all labs from any doctor I see.

You might want to post the query about the best gene testing in a seperate thread also and get more opinions.

Sounds like posting in a different thread is what I need to do. I'm just a 'newbie' to this gene stuff. You start talking DQ2 and 8 and my eyes just glaze over. Sorry, I'm not there yet. I'll have to do this in a few weeks. I'm off to the hospital in the morning for a partial knee replacement.

Thanks for your advice.

I had no real pain just uncontrollable D with no warning for many years. Because it wasn't painful I just accepted the IBS diagnosis and watched the rest of my body deteriorate with seemingly unrelated disorders. The D did eventually become extremely painful with symptoms that the GI said later were more like Chrons than IBS. There are many of us who will have on again off again symptoms and varying degrees of pain. I am glad you recognized your problem with gluten before your life became a living hell.

Hi ravenwoodglass,

Thanks for responding. It sounds like you have really been through it! Thank goodness you finally were diagnosed correctly and got things under control with a gluten-free diet. Actually, I've been most fortunate to have learned so much about it on WebMD digestive boards. Being there actually led to diagnosis for another mystery illness that I had tried for 11 yrs. to get diagnosed. I ended up with a colon resection once I was finally diagnosed. Since I'd learned so much about celiac along the way, it wasn't hard to figure out when it started sometime after my surgery.

I've never had any testing (I know the blood test is worthless), but see that you've had some of the gene testing. If you don't mind my asking, where did you get it done and what specifically did you ask for? I know that Prometheus won't send the report to you (if I'm paying for it, I want the results!) and I know that Enterolab offers testing too. I start looking at the tests and it just becomes a blur! What should I get?

Hi Susie, I've recently become gluten intolerant and have the same issues as you but without (except for an odd twinge) pain.

I went for many days totally gluten free and the smell, and most other symptoms went away (phew!!) but yesterday I ate something by mistake that had gluten in it and that awful pong is back this morning.

I find it lingers around me and my clothes (it is so 'clingy') - and the house infact. Traditional air fresheners/deoderants just don't do the trick, have you, or anyone, any tips how to get shot of it?

I'm frightened to have guests to be honest after an attack because they wonder about that most awful aroma and it can hang around for days! Even washing clothes/sheets etc is sometimes not really sufficient.

Any tips gratefully appreciated!!!

Hi jimgil,

So, you are just recently gluten-free? Did you get an official diagnosis or arrive at it on your own? I've hung around digestive boards at WebMD for a couple of years for other problems, learned a lot about gluten intolerance, recognized it when it started, and went gluten-free about 6 mos. ago. I guess I probably should have some testing done to see if I have malabsorption. I know the blood tests are not too reliable.

Anyway, yes, I did learn on the same board about Just a Drop (justadrop.net.) It's a deodorizer that you add just one drop to the toilet water BEFORE you go and it really takes away the odor. Try the website. I sent away for it and you get 2 small bottles for about $15. I keep one in my purse and one in the bathroom. I would recommend that to you.

Thanks for responding.

Many celiacs are "silent' before diagnosis, i.e., have NO noticeable symptoms, gastrointestinal or otherwise. I was one of them, asymptomatic with the exception of borderline low iron. When I got the positive blood panel results, I was certain that they had mixed up my test with someone else's! Threw me for a loop... . .. ..

Hi Emily,

Thanks so much for responding. I just found your response today! I imagine you were thrown for quite a loop! I just can't believe I've had no pain whatsoever. And I sure don't want it!

Hello everyone: This is my first post here. I have most symptoms (diarrhea, horrible smelly gas, stools that smell awful & sometimes float) of gluten intolerance and have been following a gluten free (almost) diet for several months. This diet has improved my symptoms for the most part, BUT I do not have cramping or abdominal pain at all. Everything I read relates pain as a big symptom. Has anyone else experienced (or should I say NOT experienced pain) and yet have a gluten intolerance?

I didn't see anyone mention the Namaste Blondies. That's the only one I have tried and they are delicious.I make them and then cut them into bars and freeze. I just grab one when I'm hungry for something sweet.

My husband thinks the gluten free things are awful tasting, so I was careful not to ever let him taste these blondies or I wouldn't have them for long. Give them a try!

Susie

Fiddle-Faddle:

Sorry I got mixed up in my last post which was actually meant for you. I'm still a newbie on this forum. I'm sure I'll get better with time. Thanks again!

Susie

Hi Susie,

I was going to suggest the KA mixer, but see you've already taken care of it!

So the next helpful thing is to attach a great recipe for a quick (start to finish 30 minutes!) gluten-free flatbread that I adapted from a recipe I found here on this forum!

Here it is:

Gluten-Free Flax Bread

1/4 cup flaxmeal

1/2 cup brown rice flour (preferably superfine grind) (I use Bob

Susie,

I'm guessing the new Sunbeam is not a good product to consider buying for gluten free mixing.I'm glad you were the guinea pig for the rest of us who were considering a Sunbeam. My old Sunbeam was purchased at a thrift shop, and most likely is 15 years old. A new stand mixer isn't in the budget right now, but I think I'll buy myself a KitchenAid stand mixer for myself for Christmas. I also have 3.....count 'em....3 bread machines!! I'm retired, and travel the country in a motor home, so have 1 machine in the motor home, 1 in storage, and 1 in the home we just bought.

Hi Ginsou,

No, I certainly would not consider the Sunbeam a good choice for gluten-free mixes. Maybe they used to make them a whole lot better than they do nowadays. (Isn't that true of a lot of things?)

You are really big into making bread with 3 machines! Sounds like you'll never be caught without one.

Thanks again for all your help.

Susie