Krysta-Rae

I wonder if the doctors would tell you the same thing if you were their daughter... Sorry but you got some bad advice from a doctor & you will suffer for it. It might be 20 years from now... Also, you will hold onto the high risk of cancer & other auto-immune illnesses with that small wheat contamination. The tests mean almost nothing. Ask some of us "old" ones that tested "negative" for years... We all have damage that now cannot be reversed & could have been avoided if we had known.

I would like it if you would not assume things. Not all doctors in this world are idiots. Maybe I have a really awesome great doctor - ever think of that? You know nothing of my life, of my tests or anything - just what I have posted above. What if my doctor happens to be a family member? Do you know if my doctor is a Celiac patient himself or not? Or that maybe some people in his family are? Do you think a family member would lie to me? I think not. At least people in my immediate family don't tell harmful lies. Maybe just maybe some doctors are good to their patients and they take time to listen and understand and do all of their tests and make sure that everything is okay.

Please don't preach to me, I know of all the risks and the cautions I need to take but I am my own person, I can make my own decisions. I was just saying that in my above post, I do not make my significant other change his whole eating style - I am the one who needs the change, not him. I 110% understand that you are trying to "protect" people from harms way, but not everyone is exactly the same. Did I ever say in my post that I was ingesting the flour I was baking with? No, I did not. I said that I bake stuff for my boyfriend with that flour. I do not eat it myself.

neesee herself says she doesn't keep a gluten-free kitchen - and she was diagnosed in 1988. Everyone can make their own choices and I am well aware of all the consequences.

I am cringing a little bit at the thought of trying to keep yourself safe in a kitchen that has wheat flour in it. Especially since celiac is a progressive disease - you may not test positive now, but if you are celiac and continue to damage your intestines this could be very damaging to your health.

I am 110% aware of this fact, but I just got test results back again yesterday - no damage to my intestines whatsoever, nothing in my blood work. None. I just get a really bad rash when I ingest large amounts of wheat. Until the doctors see damage they said that it is fine for me to bake for my boyfriend with gluten flours.

I agree with debmidge.

Er, I'm slightly different from everyone else I guess.

I am in a household of two - my boyfriend & I... (& our fish ).

I am not a Celiac, but I get a really bad reaction to eating wheat products. I must mention that I have been tested for Celiac a couple of times & it's all come back negative - it's a bad reaction to ingesting large amounts of wheat (bread, pasta, pizza, cookies... ), small amounts don

I buy Rogers Icing sugar in Canada and the sugar produced by Lantic Inc/Rogers uses a small amount of cornstarch.

Good to know that the GV icing sugar at WalMart uses wheat starch...

Hey guys - new member here! I've been gluten/wheat free since January and am feeling 110% better since!

So, I have some ripe bananas at home and would like to make the Black-Bottom Banana Bars that are posted here: https://www.celiac.com/articles/832/1/Black...Free/Page1.html. The only problem I'm having is that I'm not sure which gluten-free Flour Mix the recipe is refering to as the link takes you back to the main page.

I have two mixes at home: Bette Hagmans mix and Carol Fensters mix - would either of these work fine in this recipe? I'm just hoping that she didn't use one with a bunch of different flours as I live in a small town and it's hard to get "exotic flours" (that's what ppl call them here), and when you do they cost you both arms and legs.

If you could give me a little help here I'd be grateful! Thanks!!