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The Glutenator

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Everything posted by The Glutenator

  1. The Glutenator
    That is what I am worried about now too. I have also heard that ttg can be elevated in liver diseases too. I am just 100% I haven't been having gluten...and I live alone so no chance of cc. This is so frustrating, and I would love some answers to all this. It is hard not knowing why your body is having an immuno-freak-out.
  2. The Glutenator
    Hello, I really need some advice, please. I was diagnosed based on elevated Ttg levels (about 53) then a positive biopsy. After 1 year on a gluten-free diet (super diligent) my levels hadn't changed at all. My doctor had me go on a whole-foods diet, and for the past 6 months I have not eaten anything processed, not even gluten-free processed foods ...
  3. The Glutenator
    Open Original Shared Link
  4. The Glutenator
    There is Udi's in the GTA! Portions in Guelph now carries it. They have 2 types of bread, muffins, bagels, and pizza crusts! They also carry tons of other gluten-free stuff, including their own fresh baking and prepared frozen meals. They have lots of Shar stuff too, which I love. So check out portions, worth the drive to Guelph for Udi's alone, plus...
  5. The Glutenator
    Yeah, it is expensive. And I know all the American's are raving about it, but I really do like our (Canadian Pride) El Peto stuff! And Kinnikinnick too
  6. The Glutenator
    That is right, fellow Canucks, I have found the infamous Udi's white bread, whole grain bread, and 3 types of muffins here in Canada! Portions, in Guelph, carries Udis now
  7. The Glutenator
    Oh, these are delicious and I highly recommend them. I have made them with the kneading step and without, and didn't notice a difference between the two batches (hence this topic post ) In place of the flour I use Carol's Sorghum blend (1 1/2 c sorghum flour, 1 1/2 c corn starch, 1 c tapioca flour) and then add about 1/2 tsp xanthum gum to the recipe....
  8. The Glutenator
    Quick question to all you excellent bakers: do you need to knead gluten-free dough that does not have yeast in it? I thought kneading either helped with the yeast or, in yeast free doughs, it activated the gluten. So if I am adapting a biscuit recipe (no yeast) and using gluten-free flour, can I omit the kneading step? Thank you! PS Had several failed...
  9. The Glutenator
    Thanks for all the support. Maybe this guy isn't the one, but the right guy will accept me for who I am. I may not believe this right now, but if I keep it as a mantra I will soon Unfortunately until I do this hardcore whole foods thing for 6 months for the refractory testing and go for more blood work I can't eat out at all. But, in the future the gluten...
  10. The Glutenator
    Thank you so much for your support, I really need it and it feels good. You are right, I need to just be confident with the boy...the right guy will accept me for who I am. Having him over for dinner is a good idea (hopefully not too forward too soon), and so are movies and walks. As for the restaurant, I think I'll try taking my own food, like you have...
  11. The Glutenator
    Oh, it is "one of those weeks" for me with the celiac. I went on a second date for drinks on the weekend, after a first date for coffee (which was fine for the celiac in me). My date wanted some appetizers to snack on, and he was kind of was aware of the celiac. He wanted a pizza, but got an antipasto platter instead so I could nibble as well. It was...
  12. The Glutenator
    My TtG, IgA is still in the 70s after 7 months on a 100% gluten-free diet :S
  13. The Glutenator
    I asked my GI about the Immodium conundrum. He said to go ahead and take it. It makes life after glutenation more manageable, and by the time the symptoms show the damage has been done.
  14. The Glutenator
    I am in the same position after 7 months gluten free. My Ab levels have not dropped at all, and after a second set of biospises they were all still positive; I have been 100% diligent on the diet and this is very discouraging. My doctor is having me cut out all processed foods (including ones labelled gluten free) for 6 months. If that doesn't work I...
  15. The Glutenator
    I have been gluten free since March, so almost 7 months (and have been 100% dedicated to the diet). It is just a bit discouraging that the levels haven't dropped at all. I guess I will take out anything processed for now, and do all baking and cooking myself from scratch. When I got back for more bloodwork in 6 months, if the levels have started to come...
  16. The Glutenator
    I am doing the same thing. My doctor is having me re-do the blood work in 6 months, then again in a year. If that doesn't work it is steroid treatments. like you I do not want to go down that road. My last tTg was as high as yours too, and hadn't dropped at single point since diagnosis, even though I have been gluten-free for about 7 months now. A second...
  17. The Glutenator
    I was grateful for some recent meal/lifestyle ideas for my new dietary situation. Since a strict gluten-free diet has not resulted in dropped antibody levels and my intestines are still being damaged, my doctor is making me go on a diet without any foods processed in facilities with gluten, so no gluten on the labels just isn't good enough anymore. Turns...
  18. The Glutenator
    PS I do bake quite often and am assuming simple sugar, cocoa powder, etc is OK, is this a safe assumption? And yeah, as per my last post if I don't feel like baking and want something quick and sweet, what do you recommend?
  19. The Glutenator
    Question to all you very diligent people...have you found any just chocolate (even just plain dark chocolate) that is produced in a gluten-free facility? What are some quick treat ideas you have? Thank you all again for your ideas!
  20. The Glutenator
    Thanks gf_Soph. It is nice to know you have shared some of the same frustrations but have made it OK!
  21. The Glutenator
    I know what you are saying...I am just having a rough day taking it all in. Going through the label reading etc on the gluten-free diet was hard, but I have adjusted and was finally getting used to things. Now food has just become even more of an effort. I'm in my early 20s and this "isn't how it's supposed to be." My gluten-free mesa sunrise cereal that...
  22. The Glutenator
    What would you say about eating these: Question: How does Van
  23. The Glutenator
    I just got back from my GI and the appointment was really bitter, but a little sweet. The "sweet": While not necessarily good news, all my biopsies from my last scope came back positive. About 8 months ago I had bloodwork that was through the roof so I went to see a GI. He took biopsies then, and all were negative. Between the surgery and getting the...
  24. The Glutenator
    Wow, that American system is pretty complicated if they consider gas mileage! For Canadians, it takes a bit of effort to set up but then really easy to do. I just made an excel spreadsheet, which took a bit of time to set up, but now I just have to spend 30 seconds increasing the quantity number column each time I go grocery shopping and its no problem...
  25. The Glutenator
    I am pretty darn sensitive to cc, and usually I am OK with foods that were "produced in a facility...". Like other's have said,it keeps more options open. The way I see it, most food without gluten in the label are probably produced in a shared facility, just some companies go out of their way to let us know. For all we know, these companies have an increased...
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