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sa1937 last won the day on April 29 2013

sa1937 had the most liked content!

About sa1937

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  1. I found this link from June 2009 for General Mills gluten-free cereals:


    This is the most recent one I could find. So, Cocoa Puffs are not on it. I wonder which ingredient has the gluten.

    Probably not any ingredient but possibility of cross contamination if made on shared lines. Or a CYA statement like so many companies do if they cannot comfortably state that their products are gluten free.

  2. My bad! You are correct. They definitely do not SAY gluten free on the box as Chex cereals do, but I did not see any gluten in the ingredients and did not have a reaction after eating them.

    Glad you didn't have a reaction! biggrin.gif I think it may be because the gluten free varieties of Chex may be made in a dedicated gluten free facility. General Mills is one of those companies that do a really good job of labeling. Have you tried Chocolate Chex? Yummy!!!

    Also, I've eaten Kix without a problem even though they don't say gluten free on the label. It might also depend on one's sensitivity.

  3. I just recently had my EGD and the dr told me that my esophagus and stomach both looked completely normal, with no problems... No... I don't know anything about gastritis, do you think this inflammation from gastritis would've been seen during the EGD? They apparently inspected my esophagus and stomach before getting to my intestines because the report says they both look normal and fine. ?? I wonder if this type of problem would be seen that way?

    My dr. diagnosed me with both gastritis and duodenitis during my EGD so yes, it can be seen. My esophagus was normal. He did biopsies in both my stomach and duodenum, which were positive for celiac. He also tested for H. pylori which, thankfully, turned out to be negative.

    Did they print out colored pictures for you to take home? My photos show the exact areas of my esophagus, stomach and duodenum where they were taken. The inflammation does show up on them.

  4. Sometimes the digestive discomfort is worse and sometimes it's not so bad....it's the 'not so bad' days that has me doubting I'll have a diagnosis of Celiac Disease. Today seems to be a bad day while yesterday was not bad at all. Does anyone else out there have good and bad days while in the pre-diagnosis stage?

    Welcome, Aries!

    I had my initial celiac panel done in Dec., which turned out to be positive. And I also had good days/bad days between then and my EGD on April 9. The month of Jan. wasn't too bad but Feb. and March were. ph34r.gif I was consuming plenty of gluten as I didn't want to go through an invasive test for nothing. ohmy.gif My biopsy on April 9 was positive for celiac. It was actually a relief to find out and even though the biopsy results weren't available yet, I went gluten free that day.

    Actually I still have good days/bad days. I feel pretty good today but didn't on Mon. or Tues. but felt fine on Sun. No rhyme or reason for it that I have yet figured out. This is a mysterious disease as we all react so differently to so many things.

  5. My doctor told me this problem does not show up for the first time at my age and it occurs in much younger people. I am not sure if he meant celiac disease or gluten intolerance. I am 69 years old. I am wondering if any of you developed this problem at my age or if you were all much younger than I am when you started having problems.

    Your doctor is just plain WRONG! I am older than you, had a positive celiac blood panel in Dec., consult with GI doc in late Feb. and was diagnosed with a positive biopsy on April 9. On my initial appt., I asked my GI doc if he didn't think I was a little old to have celiac to which he told me, "No".

    It's sad that doctors are so ill-informed about this disease and don't think of testing for it. I believe my daughter also has celiac and quite some time ago, she asked her endocrinologist about it and he told her celiac is very rare. Thankfully he's a top-notch endocrinologist who has her thyroid totally under control for the first time. He's an older doctor so that probably explains why he thinks celiac is "rare".

  6. A couple of years or so ago, I bought a package of Ener-G Xanthan Gum to make cookies, which I baked for a friend who had celiac disease. This was long before I was diagnosed with celiac.

    Does this product have a shelf life after which it should be replaced (expensive as it is)? I have it stored in an airtight container in my cabinet. It look fine, smells fine, etc. I saved the original packaging and nothing is indicated as to an expiration date. Any ideas?

  7. With all these allergies this year and just getting over/still fighting a sinus infection I really would love to get some Mucinex. I've found conflicting info on whether it's gluten-free and not much of it very recent. Of course it's Saturday too and the company's closed. Anyone have any recent info or take it and have effects or not have effects? Thanks so much!!

    I just googled "Mucinex gluten free" and came up with this link, which shows it listed as gluten free. http://www.glutenfre...gs.com/list.htm The list was updated on 5/7/10.

    Glutenfreedrugs is a very helpful list to consult for lots of different meds, including OTC. Hope this helps...

  8. Nevermind, I answered my own question! For anyone that is interested... I found out from the Neosporin company on 5-5-10 that it IS gluten-free! Good thing b/c I use it constantly! After receiving no email response, I called the company, was on hold for 15 minutes, but I did get my answer. Just an FYI for anyone who might use it as well. And if you don't use it, it's great stuff, especially for people with sensitive lips (like me, who reacts to 99% of lip products).

    Thanks for checking this out, Kim. I picked it up at our local Wal-Mart this week and it is nice!!! Really feels wonderful.

  9. I'd suggest getting it from an Asian market, if possible, as it costs a heck of a lot less. smile.gif It'll probably be called glutinous rice flour there.

    I lucked out yesterday when I stopped at a business less than a mile from my house (they actually specialize in dozens of varieties of in-house roasted specialty coffees and also carry Asian foods). I found glutinous rice flour, for which I've been searching a long while, for $1.50 for 16 oz. Woo hoo! I have a number of recipes that call for it. This business was recently sold and I was concerned that the new owners might drop the Asian foods.

    They also had spring roll wrappers (rice, water and salt), which I also bought for $2.25. Now I need to try to find the thread that gave ideas of how to use them...and that's like searching for a needle in a haystack. Rats! sad.gif Wish I'd saved some of the recipes but never thought I'd find these wrappers so close to home.

    I should have checked the price for their white rice flour but didn't since I had just picked up some elsewhere.

  10. Gluten free baking is a real learning experience; a lot of trial and error, hopefully most trial tongue.gif I would recommend that you start out with some of the baking mixes, like Pamela's, Gluten Free Pantry, whatever strikes your fancy. Most people seem to start with Pamelas. That way you get used to the texture of gluten free batters (they are really not doughs) and how to handle them. As you experiment with mixes with different flours in them you will get to learn which kinds of flours you like and don't like. It is only after you have learned this that I would try with the individual flours.

    But first of all, have fun. And don't cry:lol: if your first effort turns out like a brick. This is almost an initiation rite!

    Yes, I agree with mushroom! It really is a lot of trial and error...and I've had a few errors, sometimes salvageable, sometimes not. I made a yellow cake from scratch and ended up not serving it to friends. But it's going to become crumbs as I need something to make a crumb crust for strawberry pie. tongue.gif

    And then I baked a brick! mad.gif I ended up just throwing it out as I didn't even want to make bread crumbs out of it. But I will try the recipe again now that I have a new KitchenAid stand mixer.

    The flours are overwhelming and I've probably bought a lot more than I should have but so many recipes call for different types. Eventually I'll be able to figure out what I really like and use. It's the one instance that it's probably good that they're packaged in small bags. lol

    There are also some recipes for baking that don't use any flours like Flourless Chocolate Cake and I know I have a flourless peanut butter cookie recipe around here somewhere. Not to mention the Betty Crocker gluten free mixes, which are available everywhere. The brownies are a real winner (I added extra mini chocolate chips to them). And with General Mills coming out with new gluten free Bisquick soon, that'll make it a lot easier, too. biggrin.gif

  11. My pharmacist at RiteAid doesn't understand either but he printed me off a list with my meds and the ingredients they contain. I was mainly concerned about one that was a generic and I checked glutenfreedrugs.com and the company was listed.

    If it's a name brand drug, I can google it and check it myself (like Restasis, for example, which is one I am on).

    Actually googling a product once is how I came upon this forum!!! biggrin.gifbiggrin.gifbiggrin.gif It's amazing how often celiac.com comes up.

  12. I'm convinced my Mom had it (undiagnosed) but her problems were very different than mine. She was so constipated (had her to ER on more than one occasion) and very bloated. She was a tiny woman and weighed 90 lbs. dripping wet and could not gain an ounce regardless of how she tried. She actually looked 6 months pregnant. She died in 1997 and prior to going into a nursing home in 1994, she had been seeing a GI doc, who never suggested testing her for celiac, although I don't know what kind or how good the tests were in the early 1990's. Her brothers and sisters were so much older than and I just don't know what health problems they may have experienced. They are all deceased and I don't know if my cousins have problems or not as I just don't see them.

    While I've never had gene testing done, I was diagnosed through the celiac panel of blood tests followed up with an EGD/biopsy on April 9 (both positive).

    On the other hand, my daughter has symptoms such as I did...the Big D. She is one of the reasons I wanted a definitive diagnosis. She saw a naturopath when they lived in Portland, Maine before moving back to Denver in 2004 and was tested with a saliva test. She is also hypo-thyroid. She is basically eating gluten free now and is in grad school (finals this week) so when school is over, she wants to be tested. It will be difficult as she's taking a Maymester class starting next week and then another class following that so she can carry a lighter load in the fall as it's really difficult with such an intense schedule having a daughter who's 12 going on 16. blink.gif If I had a farm, I'd bet it on her having celiac disease, too.

    This has been a very interesting topic. Thanks for posting it! biggrin.gif

  13. anyone here experience ONLY digestive problems?

    As far as I know, this has been my only problem...the Big D. If I have other problems, I'm not yet aware of them.

    This is the one-month mark for me being gluten-free. I had my EGD/biopsy on April 9 and have yet to have my follow-up appt. with my GI doc (appt. on May 20 as he's been out of town on a family emergency so my appt. had to be rescheduled).

  14. The temperature of the water can be quite critical for the yeast. It really needs to "poof" up quite a lot from feeding on the warm sugar water. I have an instant read thermometer that I check the water temp with laugh.gif - all this new equipment we need. If your yeast doesn't do this, start again. You shouldn't need to whisk it in. Most gluten free breads do not rise as much as their gluten cousins (except for the last batch I told you about), but they do need to rise in a warmer place, which is why I suggested a pre-warmed oven.

    For smoothing the top (admittedly difficult) use a wet spatula (you know, the flexible knife kind of spatula, not the egg slice kind - had an argument with my U.S. husband about what a "spatula" was ohmy.gif )

    I have never had a problem with overbrowning. You could maybe try a smidge lower temp next time. Did it overbake? If it didn't overbake you could just put some foil over it (or was it the bottom that overbrowned?)

    As for other pans, just experiment and see what works.

    Glad you like it, and your new mixer biggrin.gif

    Thanks for the clarification! Maybe the water wasn't warm enough...I do have an instant read thermometer so will use it next time. Yes, we need our new toys...ain't it fun! laugh.gif I did turn on the oven briefly to warm it before putting the bread in to rise.

    Hmmm...spatula. Do you mean the rubber scraper/silicone type? Or the kind we'd use to ice a cake?

    I also used a dark colored jelly roll pan to bake the bread in. Maybe I should switch to a light colored aluminum cookie sheet (keeping the parchment like I used this time). And possibly turn down the oven if it looks like it's browning too much. I did test my oven with an oven thermometer a couple of weeks ago to make sure it's correct.

    This was my first experiment (not counting the brick I baked this weekend before my KitchenAid mixer) But the bread was soooo good!!! So I was pleased with my first attempt. biggrin.gifbiggrin.gifbiggrin.gif

  15. Mushroom, your French Bread is da bomb!!! I can't believe how incredibly good it is. I already ate more than I care to confess. laugh.gif I never ate that much bread before Celiac but this is the absolute best gluten free bread I've tried yet!!! And I love my new mixer as it makes it so much easier. I do remember years ago when I made bread that it took awhile to get in the swing of it and gluten free bread baking is quite different than using regular flour.

    I do have a few questions:

    It didn't rise quite as much as I expected but then I don't think I got the yeast as well desolved as I should have...maybe a small whisk would have helped?

    I had a hard time smoothing the loaves after I shaped them the best I could. I tried my buttery fingers and am wondering if it would be easier if I had just wet my hands??? I think I need to buy French bread or baguette pans.

    The bread browned a bit more than I thought so have you ever started it in a 400