luvs2eat

I've always made The Barefoot Contessa's Outrageous Brownies... you can find the recipe at Food TV. The recipe makes TONS and they're super chocolate-y and rich. There's so little flour in them (1 cup I think) that my gluten-free blend (Analise Robert's) works really well!

I've used it before without trouble... but NONE of my stores carry the Cream of Mushroom anymore!!

With the best of intentions and the greatest love in the world... people who haven't been cooking gluten-free for a while will poison you. Without a doubt, I'd bring my own meal...

This is the green bean casserole I'll be trying this year... I got it at Copykat.com. I'll use frozen green beans like I did the old casserole and probably Corn Chex rather than gluten-free cornflakes.

GREEN BEAN CASSEROLE

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The management can swear up and down that things are safe, but all it takes is one person to dip the bread stuffing spoon into the mashed potatoes to make your baby sick. I'd bring his own food, without a doubt!!

How many years have you been trying to live a gluten-free life?

7 years

How often or many times do you think you've been hit with wheat?

In the beginning, when I thought I was being gluten-free, but was making tons of mistake... lots. Now... maybe once or twice a year??

Anyone been diagnosed with cancer, kidney or liver problems?

Nope

Have you ever said "what the hell" and just ate something you aren't supposed to?

ONCE... when I'd been gluten-free for about a year, I scarfed down a huge slice of homemade bread w/ butter and nothing happened!! I had this idea that I could "plan" a cheat... maybe monthly. But... the longer I was gluten-free, the more sensitive I became and now I would NEVER, EVER say "what the hell"... EVER.

What is your age? 56. Two of my 3 daughters have been diagnosed too.

I had an elevated ANA more than a year after Celiac diagnosis. It's a marker for Lupus and I spent 18 months seeing a rheumatologist every 6 months and having lots of blood drawn for further testing. Nothing ever showed up w/ the blood work and my visits w/ the rheumatologist were really interesting, but thankfully, never progressed to anything resembling Lupus.

The longer I've been gluten free, the more sensitive I've become. In the beginning, my "glutened" symptoms were milder... similar to my original symptoms... loud tummy and diarrhea. The more sensitive I became my "glutened" symptoms includes severe nausea and vomiting and the diarrhea and really sore tummy lasts for several days.

My cornbread's always been gluten free and is SO easy to make!!

I put a few tablespoons of oil in my small cast iron skillet that's only used for cornbread and put in the oven while it preheats to 400

Just this past Thanksgiving, a neighbor invited a bunch of people over for dinner. She went far out of her way to accommodate me and I brought my favorite gluten free (crust) pecan pie to go w/ her pumpkin pie. Everyone enjoyed my pie but by the time I got home, I was sick as a dog!! Couldn't figure out what I'd done to poison myself!! It wasn't till a few days later when I was making a pumpkin pie for my husband I realized I made the pecan pie crust w/ my gluten free recipe... using regular wheat flour.

DUH!!!

Now my gluten free flour mix has a HUGE sign on it!

I'm Pamela's greatest bread mix fan. I make it into a loaf and slice for sandwiches... or make it into 9 or 10 rolls on a Silpat ... and I've even tried the bagel variation, which was the closest I've had to a real bagel since going gluten-free.

Are there gluten free pot stickers out there somwhere?????

Unfortunately, I've not found a cookie yet that I've really liked... store bought or homemade. I guess I just have too good a memory of good old chocolate chip/toll house cookies and every one I've tried has either a gritty/crumbly texture or is too chewy/doughy.

Sorry... baked desserts just aren't in my diet anymore... and I used to love to bake!

I just save the "heels" from the Pamela's bread I make and grind 'em up for fresh bread crumbs or toast 'em for toasted crumbs.

I'd kill for some gluten-free Panko... but know the general Panko available is NOT gluten-free.

I usually have symptoms w/in an hour or so after being glutened. I have nausea and have to try hard not to vomit... I'd probably feel better if I did, but I fight it to the end! I don't just have diarrhea, but explosive D that feels like burning acid!! It lasts for a few days sometimes. Brain fog too... Yuck!

You've already been given good advice here, but I just wanted to tell you that I never got that "unexplained weight loss" either from my celiac. Then, I gained about 30 lbs. after going gluten free filling up on the foods I COULD have to make up (in my head) for all the ones I could no longer have!

I was diagnosed w/ blood work only as well. My (really nice) GI doc told me an endoscopy wasn't necessary w/ such positive blood work, altho I did end up having one a few years later for acid reflux symptoms.

I have a friend who's just been diagnosed w/ Crohn's disease. I told her the best advice I could give her was to look around for a forum like this one, where she could ask ANY question (no matter how stupid or graphic) and peeps who KNOW and LIVE w/ the disease would be the ones to give her info she needs... better than any doctor!!

Good luck w/ your new doc!!

I was diagnosed very quickly. I'd only had tummy issues and diarrhea for a few months. I didn't have any weight loss before diagnosis and gained about 30 lbs. after going gluten free!! I sort of OD'd on foods I COULD have to ease my psychic pain for all the foods I could no longer have.

Ugh!!

I've never had one. As I was allergic to eggs as a very young child and the vaccine is incubated in eggs... it's always scared me. But, my sister (nonceliac) who was also allergic to eggs gets one, I guess that childhood allergy isn't much of an issue. But... are our autoimmune issues another reason NOT to have one?

I get scared every year when they talk about the flu and that everyone should be vaccinated. Never mind that there will only be enough vaccine for 1/3 of the population for the swine flu.

Do you get one? If not, why not?

I live in the beautiful Ozark Mts. in Arkansas now, but lived for 30 years in the New Hope, PA, area in Bucks County... pretty up there!

I miss Giant and their awesome gluten-free selections, but find I can get almost anything gluten-free I need ordering thru Amazon, thank goodness... not a lot of gluten-free stuff here in AR.

Maggiano's in KOP has a gluten-free menu and the peeps there were SO nice about accommodating me! Try it!

Eating out is so difficult, but Mexican seems to be the one I've had the most success with. I ALWAYS ask if the chips are corn and nothing BUT corn. Once we went to a place we went to many times and I asked as I always do ... only to find out they'd just started using new corn tortillas that were dusted w/ wheat flour!!

I ask about ingredients EVERY SINGLE TIME cause experience has taught me I can't take anything for granted. At the place we go to now, they've actually brought me out ingredient lists ripped off of packaging so I can read it myself!

Like others have said... we don't go out very often anymore. It's just too hard and not worth it. Thankfully, we like to cook!!

I had an elevated ANA (1:600 or something) several years after going gluten-free. My doctor sent me to a rheumotologist who I saw every 6 months for 18 months. It never changed or developed into anything. I had no symptoms of Lupus so let me go. I don't know if it has anything to do w/ Celiac.

I would not take a chance w/the catering company simply because I had gone over the who gluten-free thing for me at my own wedding & I still got sick even though everyone swore they were on it. Apparently the chef wasn't fully aware of what gluten-free cooking was.

My sentiments exactly. With the very best of intentions of chefs/cooks, you can easily become glutened. I'd take my own food w/ me... something unobtrusive like a sandwich.

I found Bob's Red Mills certified gluten-free oats just last year... after years of being gluten-free. I LOVED oatmeal and really missed it. I made it w/ a spoonful of brown sugar and lots of blueberries... BEST dang breakfast I'd had in SOOOO long!!

I know you don't want to use mixes, but Pamela's gluten free pancake mix is really good. I make the waffle recipe and freeze them so I can pop 'em in the toaster!

LOVE, LOVE, LOVE risotto!! Creamy, sticky rice and cheese... what's not to LOVE? I make it all the time. Love shrimp and asparagus. I've also done peas and proscuitto.

The packaged kinds are all sodium and sort of chemical-y tasting to me. Real risotto is EASY. Try it!! You'll be hooked!!