BlessedMommy

Have you tried coconut aminos? That's a pretty good soy free substitute for soy sauce and I think that I remember you saying that you could have coconut. All it is made out of is coconut nectar and sea salt, IIRC.

Open Original Shared Link

Congrats on getting a diagnosis! Best wishes for quick healing for her.

Did your husband decide whether or not to pursue a gluten challenge and more testing?

Food processors are made of hard plastic typically and I personally wouldn't have a problem using a well cleaned used one. You'll probably want to give extra attention to scrubbing the blades.

That is a great idea, if you don't go through bread quickly. Bread doesn't usually last long enough in my house to worry about thaw and freeze cycles.   With 5 of us, one loaf of bread lasts for only one meal usually.

I'm guessing that the store couldn't turn it over fast enough to keep it from expiring, with it being on the shelf and not in the freezer. I suggested that they carry it in the frozen section, but they never did bring it back. On the plus side, having no Canyon Bakehouse bread inspired me to bake my own and I have a really good scratch recipe that I like. I also like making bread from Pamela's mix.

My Meijer store used to carry it. They carried it on the shelf, rather than frozen. I'm guessing that's why it got discontinued.

I agree with the above. It's very unlikely for people from a normal kitchen to be able to prepare safe food for a celiac, without a little education.

We who adhere to a strict G.F. diet always need to bring our own food, except for a few circumstances, like a professional chef who is trained in the minute details of the G.F. diet, or if a fellow celiac prepares something from their dedicated G.F. kitchen.

I was so sad when our local store discontinued Canyon Bakehouse....that's one of the downfalls of living in a rural area, I guess. 

I think that I might trying making it this way with the frozen G.F. onion rings:

Open Original Shared Link

Pacific cream of mushroom soup is as good or better than the glutenous types. You should have no difference in how your recipe turns out.

Have you been referred to a pediatric GI doctor for an endoscopy yet? 

What is the reference range for the Ttg results? If it is 10, than that 13 would be positive. If the reference range was 20 than it would be a negative.

Either way, you know that gluten and you don't get along.

I've made it almost 5 years gluten free without so much as even a positive blood test. As long as you are confident in what you need to do, others will usually be supportive.

How specific to celiac was your one positive blood test?

Could you make it two weeks and do a biopsy?

Remember you don't have to give up pasta salad, pizza, or anything like that, you just have to eat gluten free pasta salad, gluten free pizza, etc.

Have you found gluten free versions of your favorite foods yet?

I wouldn't think that you would need to get rid of a marble rolling pin. Marble isn't porous.

I hear you! I think that I would feel the same way. 

Nope, Jif natural peanut butter is fine. I love the little to go cups of it.... Nut butter machines can really only make nut butter, no reason why gluten would be on a PB machine.

I noticed that you have multiple food sensitivities, have you ruled out a possible peanut issue?

Yes, post all the celiac blood tests that were run.

I'm sorry that she's ill and I hope that you get answers soon!

Back when I ate dairy, I loved the Pacific Foods mushroom soup. That is a great consistency for recipes! 

Now that I'm DF, I like this tutorial.

Open Original Shared Link

Icelandgirl, do you live in Iceland? Or are you in one of the northern United States or in Canada? Those temps sound COLD! We're in Michigan and it's nowhere near that cold here.

Yes, I vote for gluten challenging and retesting too. I manage to be strict on my diet with no diagnosis, but then again, I have dangerous symptoms. If someone had only mild symptoms, cheating could be a lot easier.

 

Judging by the response of my 3 little gluten eaters, I think that they were a success.

Well, my 5 year old and I baked up a batch and they're cooling now, so we'll see. I like the simplicity of the recipe.

I don't have any honey on hand, but I think that I'll try making them with coconut sugar instead and see how they turn out.