hannahp57

yay! i just got the country kitchen butter flavor because my husband said he wanted some. im trying it too!

i tried to pure maple syrup but i like my pancakes soaked and i had to use a lot of the pure kind.. waaaay too sweet haha

no problem! for anything containing oats.. they HAVE to say "certified gluten free" or they are glutenous. however the gluten free oats from Bob's Red Mills are amazing

what others kind of snack foods do you and your family like? maybe we can give recipe or good products that we've all tried... im still trying to come up with a comparable poptart recipe. i dont know why but i cant get over them

LUCK!

if i am very stressed i can eat fresh fruits and veggies all day long and you would still think gluten had snuck in some how. i dont know how many others have this problem but i have always been like that. i have to make myself relax so i am pretty picky about the things i allow to preoccupy my thoughts. it takes some training because stressing over things seems so beyond our control

I cant do ANY artificial sweetners so my answer wont be helpful at all sorry... when i even have a diet soda i will feel like the flu for at least three days. awful experience. it was worse than a glutening.

also i had a reaction to honey nut chex but it wasnt a typical gluten reaction for me. it made me very tired and gave a me a queesy tummy... gluten for me usually lloks more like:

cramps, bloating, diarrhea, fatigue, brain fog, pressure, and the next day i will be exhausted like ive run four miles. honey nut chex was merely an afternoon of ill feeling. so i dont know what it was but it didnt seem gluten related to my body

if gluten is your only issue then kraft and jet puff are safe.. i think wal-marts brand is too but its been a while sionce i grocery shopped there. i havent ever checked the marshmallow fluff before... can you use it iinstead of marshmallows?

Have you always had problems with it or just since being gluten free? i am asking because i have had problems with it since well before i started having gluten intolerance symptoms... and i can eat an apple every day with absolutely no issues. a glass of apple juice though will make me sick for a few hours after drinking it. no fun

sorry to put a damper on your post but Cheerios brand cereal is not gluten free. there are gluten free versions of oat cereal but those are made with commercially processed oats.

on a positive note, i keep cocoa or fruity pebbles around the house

i like ian's pizza kit. its fast and EASY and you just have to add your cheese and i think a couple things to the crust mix. its yumy

They referred to gluten as a "dietary bogeyman"! Can you say insulting? That, to me, says that they think we're all just afraid of some pretend monster... grrr. i bet they wouldnt dismiss it so easily if they have ever dealt with ANY allergy or intolerance

The words do not undermine the severity of Celiac Disease but in context i think it would do just that. someone just reading that not knowing much about it would probably think that it means that Cliac Disease is just a big scare for people who just want something to blame their stomachache on. Also i do not think they know enough about gluten intolerance or sensitivity. If you begin a diet and it works then why question that?

if a person started the diet and felt better for a short amount of time but then began feeling the same way then i would consider the "placebo effect". there is a lot to be condsidered here and i think the article took the issues much too lightly. I didnt care for it. i read that line about:

"The human gut can't fully process gluten. At best, it's converted into a set of indigestible protein fragments that pass uneventfully through the gastrointestinal tract" and thought 'huh. it doesnt feel so uneventful when it happens to me'. then the article continues and mentions diarhhea etc. thats just one example but it most definitely could have been better written

Hello i thought i might give another experience. for reference purposes i'll tell you about me first. i am a caucasian famale. i am 5'8" and weigh about 125.

now my celiac background:

1. I suffered symptoms throughout middle school and my first two years of high school. My symptoms got much worse at the end of my sophomore year. I went from 135 pounds to just over 100. My doctor told me it was acid reflux. the prescribed nexium did nothing. then my doctor went to a conference and heard about celiac disease. He came back with an info packet and told me this was my diagnosis. he then let me go about my business for a month then had me come back in. my symptoms had lessened slightly and i had gained five pounds back

2. It has affected my family some. we now spend quite a bit more on groceries and we have to be much more careful in the kitchen. as far as our daily lives though, i notice more differences than my husband does

3. It is very hard to cope when i acciedentally ingest gluten. first off the pain is overwhelming. secondly bacuse i blame myself as i am the one who is responsible for making sure foods are safe. i have definitely become more sensitive over the last three years ( i was diagnosed at 16 in july, i am now nienteen and this past month was 3rd anni! )

4. I have enjoyed a couple of restaurants. however, i have been glutened by restaurants twice, despite the menu option being listed as a safe choice for Celiacs and a discussion about my allergies to my server

5. There is a lot of positive from this diagnosis for me. i had never felt good before and just thought that was normal. too much info maybe but i had never experienced my digestive system functioning normally before this diet. now i also eat healthier and am more aware of what goes in my mouth. i also discovered i am allergic to MSG and it gives me quite a few problems.

Well maybe that was unnecessary but now you can maybe have a couple of comparisons. you can show how some are self-diagonosed, some diagnosed through tests, and some (like me) have doctors that hand them a piece of paper and send them on their way good luck!

Ian's brand makes a pizza kit which is easy and yummy. i have made it a couple times and was very impressed

Okay soo... are they like moldy or something to that effect?

im asking because my first experience with BRM's baking mix was a bread mix. it was also my first experience with bean flour and i thought the mix was bad because of the smell... i went ahead and baked it and it acted just like it was supposed to... fell a little but looked like bread... but wow the smell and taste! i still have not been able to eat anything with any bean flour. too much for me. is it possible that this is the same situation for you? maybe im way out of left field but i just thought i would share my experience

i also looked it up and found it only in baked beans and refried beans...

if you want to bake with it my advice is to try a very small amount (a fourth or less of your flour mix would be the bean flour) so that you dont overwhelm the other flavors in your baked goods. bean flours are known for very strong taste/smell. my first time to make a bread with garfava flour i thought the flour was bad because of the smell. i was afraid to eat it so start off with small amounts to see if it is a taste you enjoy or (can tolerate at all) hehe

good luck

If you dont mind my asking....

you are allergic to peanuts or cannot tolerate them correct? what does your reaction to them look like?

i have been trying to figure out if i have a peanut allergy or if they simply dont sit well with me. if i eat peanut butter by itself or just with an apple it gives me horrible stomach pain and feelin like i have gas with no relief. if i eat it in baked goods it only makes me feel very full almost like a bloated gassy feeling. that is only kind of uncomfortable. do you think it is possible they just dont agree with me in large amounts?

sorry it isn't really your original topic but when i read your title i thought "maybe they'll know what i'm talking about!"

well thanks in advance for any advice or thoughts in general!

I also have a gluten and gluten free shared kitchen with my hubby. we use the same dishes and silverware and stainless steel skillets. we use a dishwasher.

to keep my kitchen safe here are mymain precautions:

we do not share butter. he has his tub and i have mine and they are not the same brand so there is no risk of confusion. bread crumbs are spread much too easily and it is simply not feasible to use multiple knives for one piece of toast.... he has his tub to gluten to his little heart's content because everything else he has to be on his guard for me

gluten free stuff that is boxed can be in the same cabinet. flours cannot be...

wheat flour is usually stored on my counter in airtight containers so that i can see if it has any leaking out. if it is in the shelf above eye level i am afraid it will eventually spill out and contaminate other things.

i wash my counters every time i cook. this may not be necessary but i dont mind. its worth it. and it makes me feel i can more safely cook some of his favorites without making him feel guilty. i also label everything that i make extra of and freeze. i keep a sharpie in the kitchen and write directly on the bag or container, so no worry that stickers can fall off.

other than that you want to avoid sharing scratched teflon or cast iron cooking pans because gluten is not very easilyremoved from these items. wood is another thing. no sharing wood spoons or cutting boards! other than that there should not be any issue. i have cooked gluten and gluten free food in the same over at the same time and not been contaminated.. though if there is a possibility something may spill over even a tiny bit, i definitely do NOT recommend that. hope some of this helps a little

here's an idea:

make your own granola. i like nut mixes with m&ms added or granola bars made of oats and chocolate chips. there are lots of things you can take. dried fruit. i work at a small retail store with one food machine that only carries hostess cakes, oreos, and twixes.... absolutely nothing safe. and when i looked in the fridge to evaluate the risk of bringing my own food i decided their kitchen is much to risky. i have been buying small bagsof craisins and baking on the first day of the week so i have extras to take with me the rest of the week.

its a lot easier than you think to choose gluten free. just kep stuff with you. i always have fresh fruit because no matter what that is one option that is usually the most attractive to me. id rather have an apple than a snack cake any day.

from what you have said so far, you seem to be a very smart person. you know what you're doing. i can also tell you are a strong person. dealing with financial issues, your own health problems, and another family member's. with that being said, i will reiterate what has already been stated. you need to accept that the gluten you are ingesting is ADDING to your stress. it is not making the stress any more bearable. people say junk food is comfort food but that stereotype does not apply here.

what are your favorites? any gluten food can be made gluten free. for example, cinnamon rolls are very good with out gluten!

I took tri sprintec for 12 months with no problems. the next one i got onto was another that was generic for tri cyclen and it made me sick within three weeks. i contacted the manufacturer and they had wheat starch... so i called my gyno and requested another scrip which hasnt bothered my stomach but hasn't done as good of a job of controlling my mood swings. tri sprintec has been my favorite so far but its been over a year since i was on it so there is a possibility the formula has changed. i would get in contact with the manufacturer as it is VERY hard to find acurate ingredient info on the net. its like they dont want to release their secret ingredient or something

i would cover it with foil if it were me just in case. then you could have your own section that is easily identifiable and there wouldnt be concern of the possibility that all the gluten was effectively washed away.

here's mine:

whenever you eat..everything eventually makes it to to your intestine. when gluten gets there (ANY amount of gluten) it damages the villi which is what is used t absorb nutrients. when those are damaged they can keep you from absorbing anything. it is basically poison to our system. it is possible that we may not even feel sick on the outside but over time small amounts of gluten add up very quickly! you could use the analogy of a poison. you wouldnt eat even a small amount of arsenic. and even though gluten wont immediately knock you over, it can over time lead to stomach cancer, colon cancer, etc.

hth a little at least

My symptoms didn't crop up as a young child.. i was a preteen. and for me it was normal for me to have a bm maybe once a week. sometimes it was more frequent but not often. also when i did go it was usually diarhhea or would soon become diarhhea. i never heard of celiac so i became much worse before we found a diagnosis. my advice is to find a different dr. one who will listen and who knows a little bit more about your particular problem... like a gastro dr. the diagnosis isn't quintessential but if you are someone who may need financial assistance because of the increased price of food and maybe for insurance purposes i would try to get the diagnosis. but get one soon because gluten = damage to your system. the faster you try to heal the better

I read somewhere that if you eat a lot of carbs it triggers in your brain cravings for more... now i dont know if this is true but i have heard from people who cut out grains and they said that after a while they stopped having cravings for bread products and for sweets. dont know if this is helpful at all... i also know that when you're glutened your body can't absorb nutrients which may be why it suddenly makes you crave things.

maybe someone else can tell you something a bit more factual. i hope so because i have wondered the same things for years now... i go through the same things exactly...

peanut butter, chocolate, sweets, potatoes lol.. we have similar tummies i think

Just an update: Dr told me that it was probably bacteria in my contact that got in my eyes and were irritatig it. since it never became inflamed or puffy he said it probably hadnt actually become a full blown infection but would have had i continued wearing contacts. apparently bacteria in your eyes can make you very sensitive to lights... the problems have gotten better.

thanks for all the replies. it made me feel better just to hear from other people

this recipe needs something.

i tried these last night. i used the cup of tapioca flour and baking powder, then added two large egg yolks and the mozzarella. the dough did not come together at all. added milk for liquid because my cream was bad... maybe that was my problem. but even after adding liquid it still did not help at all. so my sister and i looked at the crumbles of tapioca cheese stuff.... and decided instead of giving up we might as well add the egg whites since they were just sitting there. then the dough looked exactly as described so i thought okay now we're doing good. we rolled off ten balls and put them in a round pan. and it came out like one big piece of flat bread. it tasted good but i think next time i'll have to try a different recipe or getting cream and seeing if that works better than plain milk. my guess is yes. next time i check the expiration date

live and learn

found this forum:

https://www.celiac.com/gluten-free/index.php?showtopic=34418

but it is rather outdated by now. maybe call the company?

According to this:

Open Original Shared Link

*does not contain gluten ingredients* but for me still a no-no. MSG! argh

hope that helps some:)

Pamela's Mix is good to have on hand. The larger bag has recipes for pancakes, muffins, banana bread, and all kind of other goodies. biscuits and gravy? cornstarch to thicken the gravy is what momma always used so no big deal there right?

i am a big fan of fruit in the morning. kinnikinnick also sells frozen bagels that i just love. i like them better than gluten bagels but not everyone would say the same. i eat cocoa pebbles for breakfast a lot lately. chocolate.. mmm