kayo

These are a life saver for when you just *need* a brownie: Open Original Shared Link I swear if I ever meet George I'm kissing him.

Amy's makes a great gluten-free burrito. One with cheese and one without.

I'm already packed - let's go!

I don't eat Vans because they contain soy. Soy gives me a worse reaction than gluten. Is it possible soy bothers you too?

I can have the oil once in a while and not too much. I do my best to avoid it. I'm not sure if lecithin bothers me or not because I avoid it too. Chocolate gives me major heartburn and that's the only thing that I see soy lecithin in alone that I could try for an experiment.

Udi's and Kinnikinnik make great muffins. There are also frozen gluten-free pizzas and pizza crusts available if you don't bake. I was never much of a baker before but have dusted off my apron and now I bake regularly. I still prefer cooking over baking but nothing beats a craving like something warm and fresh out of the oven or bread machine.

I experienced it as well and I'm not even what I would consider very sensitive. It was early on in the diet, maybe just a few months, we walked into a restaurant and passed their pizza making area where they make the dough, the pizzas/calzones and bake them in the open fireplace ovens. I got so dizzy and light headed and woozy. I couldn't concentrate. I felt...

I missed the negatives too. Maybe I need new I firmly believe more genes are associated with celiac and many that are yet to be discovered. I'm DQ4 and DQ5 and though my tests were negative due to being gluten-free at the time of testing my doc firmly believes I have celiac. My sister is also celiac and is awaiting gene testing.

MacieMay, My understanding is that DQ2 and DQ8 are the recognized celiac genes. Quick google shows: Genetic predisposition plays a key role in celiac disease and considerable progress has been made recently in identifying genes that are responsible for celiac disease predisposition. It is well known that celiac disease is strongly associated with...

Wow, talk a about a troll fest over there on the mythbuster's thread. That one person needs a hobby! I cant take anyone seriously when they condescendingly start a reply with, now ladies... I just registered so I can also request they tackle how easily, or not, gluten can be destroyed on cookware and utensils. I think that would make for a very interesting...

I second this request. I'm missing spring rolls something fierce. I've tried some rice wrappers but they get very sticky when fried. I'm going to try some technique used to make har gow using tapioca and rice starch. I'm not SCD, though I am FODMAP. I'm always intrigued by new foods and techniques.

Which thread? I'd love to read this. We watch mythbusters all the time. Well said, and I wholeheartedly agree.

I use Hellman's Canola mayo. No soy oil. It's quite good. I have tried some other brands but they tasted weird to me. If you're looking for a soy free cooking spray (also hard to find) check out Pam for Grilling. I swear I read 20 cans of spray before reading about this one on the board. Soy free tuna can be found at Trader Joe's. My go to...

Once I went gluten free I noticed my symptoms didn't fully go away. I had roaming pain too. I had more tests and found out I had SIBO. I likely had it for years but going gluten-free really highlighted it. I was also tested for fructose malabsorption but that came back negative. Other things to consider: other food allergies, ulcers, colitis, Crohn's, diverticulitis...

I do believe people when they have a stronger or milder reaction than I'm familiar with. Each of us are different, our immune systems are in varying stages of strength and the disease itself falls along a range (mild villi atrophy to severe - for example). I have had gluten exposure and should have had a reaction and didn't and then have had horrible reactions...