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  1. I have a bit to add to this old topic as well... while I don't know the exact quantities of gluten in different kinds of bread, I do know that the denser, whole grain breads have far more gluten. Cake flour as a very tiny amount of gluten due to the processing it goes through to make sure that the cake winds up light and fluffy. It would make sense that using whole-wheat flours or breads would cause more of a reaction than highly processed/blanched/bleached/generally nutrient-devoid breads.
  2. Hello everyone, I've been lurking around the site for some time now and thought I might as well finally join and post! My daughter, Kaiya, was diagnosed with celiac about a month ago. Her dad had taken her in because she had diarrhea and that resulted in tons and tons of blood tests - Celiac being positive, followed quickly by a biopsy after which we got the official diagnosis. So far it's been pretty easy to accommodate and Kaiya has improved tenfold. I'm a pretty young mother and I don't really like most kids, so I struggled for a long time because Kaiya always seemed to be in such a horrible mood. She's a complete angel now and I feel like such a burden has been lifted. I also had the benefit of going to culinary school and working as a cook, so while many times in the past I've cursed last minute orders (karma, anyone?! ) I have also learned how to adapt and provide wholesome food that isn't essentially poison for people who can't eat gluten. Anyways, I wanted to get a start on posting here. While I'm a cook I'm not much of a baker, so I'm going to have quite an adventure with my grandparent's bread machine!
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