bincongo

 I think I will do some bean grinding but I do like the Starbucks Kcups.

 I was not diagnosed with Celiac until I was 63 years old. I always thought and was told I had IBS. One of my sisters has three autoimmune diseases but not Celiac. My other sister had the basic blood work done for Celiac two years ago and it was negative. I told her if they will not do gene testing then she needed to be retested every couple of years. She goes to Kaiser Permanente in Colorado and at her last appointment she asked to be retested because of my advice and the doctor said, "who made your sister a doctor," and refused to retest her. Does anyone have a online source that has a lot of credibility that I can copy and send to my sister to give to her doctor about being retested every few years. 

I can't get the link to copy but it was put on the weather channel web site on 8/12/2014 under the heading - bad news for coffee lovers.

I don't like flavored coffee so I use the regular Kcups that are pre-made like Starbucks and others. I don't know how they could put wheat in the product unless it is during the grinding and you would think that would have to be put on the labeling. But the article seems to indicate that the wheat is added to the beans.

 I just heard that because of coffee being harder to grow, Brazil and other countries are using fillers. They are putting in wheat, soy or dirt. Does anyone have information on this. Would it be safe to use whole beans and grind them? Coffee has become more of a problem for me this year since I started using a coffee machine that uses Kcups but it might be because it is just stronger.

So far my attempts at baking gluten free cookies have not been huge sucesses. My last batch was was edible, but very dry and a previous attempt was a crumbly inedible mess. It doesn't help that I am VERY particular about my cookies I like chewy moist cookies. which makes it a little more difficult. Can anybody give me a recipe for chocolate chip cookies that taste like the recipe from the tollhouse chocolate chip bag?

I was a chocolate chip cookie lover before going gluten free. My favorite recipe is from Land-o-Lakes. Go online and look for Chewy Chocolate chip cookies(gluten-free). To me they are as close to my pre-gluten free cookies as they can be.

Hey everyone. I love a good scone, and if indeed I have coeliacs, I won't be able to eat them any more. So, I need an alternative.

Would it be possible for me to just replace the normal flour with gluten-free flour? Or would I have to modify the whole recipe. They're just simple scones: flour, baking powder/bicarbonate of soda, eggs, buttermilk. Maybe raisins or apricots if I am in the mood!

Anyone have anything deliciously gluten-free?

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I too am a scones lover and it took me a long time to find a good recipe. I love the one by Betty Crocker. Go to their web site and type in Cinnamon Scones gluten free. I add mini chocolate chips to my recipe.

I do a lot of baking now and so I order my flour's and starches online,(mostly at Amazon and their subscribe and save program). What I need to know is what needs to be in the fridge or freezer for long term storage. I order at lot at one time and don't use it up quickly.

Im 34 and have had GI issues for a long time and almost positive I have celiac and now want to get a diagnosis. my faith in doctors is very low and would like this to be hassell free as posible.

There are several support groups in Alabama that may help you find a doctor. I live in Huntsville and we have a support group. Let us know where you live. It will also make a difference on your testing if you are already gluten free.

My son and his wife went on a cruise and got me some Vanilla. I really would like to use it but I don't know if it is gluten free. The ingredients list Ethyl Alcohol, vanilla pod, natural coloring and perservative. The brand is Xialam.

I made this cake and my friends loved it (and wanted the recipe). It's so easy and better than one I made a couple of years ago. I didn't have espresso powder but added a teaspoon of vanilla instead. I used regular Hershey's cocoa powder. Nice thing is that I always have the ingredients on hand except the cream. I refrigerated it overnight and it makes 12 servings (all from an 8" round cake pan). I think it would be good garnished with fresh raspberries.

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If you don't have espresso powder I think instant coffee will work. It looks so good that I am going to make it this week.

My DH is gradually (very gradually) resolving on a gluten-free diet. I do still have lesions that are in various stages of healing. More often than not, they blister again before they heal. Lately I have noticed that I wake up fairly comfortable. They are flat, not itching, and look like they are going to heal. Then by the evening they are raised up and bumpy looking and very itchy. Has anyone out there experienced this?

I don't routinely eat the same thing every evening or anything like that. I have even tried eating dinner in the morning and breakfast in the evening and still the same thing happens. I am strictly gluten free, iodine free, NSAID free and have eliminated any gluten in my toiletries so I am 99% sure I'm not getting contaminated. If I don't prepare it, I don't eat it. The dog is even eating a gluten-free diet!

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I find that my DH is always itching more in the evenings and I think I have seen others on this site that say the same thing. I don't have an answer as to why this happens but for me it is always worse in the evenings.

Thanks for your reply. I do think that taking out the vitamin with iodine has helped. Maybe that was what irritated it. I can't get a Dermatologist appointment until April. The site with pictures helped and that is why I do think I have DH but not as bad as the pictures. The spots that I do have look like the one ladies back but I don't have as many. Using Benadryl lotion seems to help at night. I have to have my husband put it on and he isn't too crazy about that.

If your parents use flour to cook with it gets in the air and settles on lots of things. Also there is Lactose free milk, hard cheese is ok to eat and yogurt is ok in certain brands. Breyers makes a lactose free ice cream in vanilla only. I don't look for lactose in every product but I do cut out the larger amounts like milk and I use lactose free milk for cooking.

I had good weeks and bad weeks after going gluten free and sometimes felt worse than before. It wasn't until I was gluten-free for about 3 months that I spent more time feeling good than I did feeling bad but I still had ups and downs.

I've posted a few times on the rash (exzema) that I'm struggling with so thought I'd send an update. I saw Dr. Fasano and in the 5 minutes he spent with me he told me that these rashes are not uncommon as people heal from celiac. He said he'd check me for other causes of the rash after my blood tests show that the intestines have healed. Fortunately, my acupuncture treatments are helping so I'm not losing my mind with the itching.

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I am strugling with a new rash now after being gluten free for 7 months. Did Dr Fasano think you have DH rash or exzema and does he think that exzema is common in Celiacs. Also the blood work doesn't tell if your intestines are healed. They only tell if you are on the right track as far as diet is concerned. My blood work shows I am on the right track but my rash is getting worse. Sorry I can't help you about the tingling.

Here's a URL for site that has images that approximate what mine looked like at their worst.

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Image 13 or 16 would be like my DH, which manifested on my arms. Ugly eh? Makes me realise how much progress I've made.

Thanks for the URL site. My back looks like the ladies back and I haven't been diagnosed with DH yet. I am a Celiac and have been gluten free for 7 months. I didn't have the rash before, at least not to this extent, only a occasional bump off and on. Don't know why it decides to show up now. Thanks for the info.

I have very severe back pain which is at it's worst when I first wake up (I can barely move) and improves throughout the day. Has anyone out there experienced this? Did you find improvement after going gluten free and how long did it take?

I have been gluten free for 6 weeks with very little change in my back pain (although I feel great otherwise!). The pain has been ongoing for about 5 months.

I don't know if you are a diagnosed Celiac. If you are then there are problems with absorbtion of vitamins and minerals that keep our bones strong. mainly calcium and vitamin D. On a gluten free diet a Celiac in time will start to absorb these better. A doctor a order a bone scan and xrays or MRI to see if this is one of your problems.

I guess my basic question is why would the DH show up now that I am gluten free. I am very careful about my diet and everything that has gluten. My blood work shows a pregression to my being gluten free and I am normal now for antibody response. I know the blood work can be wrong but it my case it has shown improvement which I would expect if I am doing the right things. I am a diagnosed Celiac by biopsy. I did not have many GI symptoms so I don't rely on them to tell me if I have made a mistake. If DH is more sensitive to gluten than GI symptoms you would think I would have noticed the DH before I went gluten free. I know there is a chance it isn't DH but I can't get a Dermatologist appointment until April. It sounds like the symptoms that people are describing on this site. I have thought about going to my regular doctor but am not sure she would recognise DH. Do people go on medicine for DH just to see if it works and then if it does they know it was DH?

I thought I was one of the lucky ones and didn't have to deal with DH but now I think I have it. I was diagnosed Celiac in July 2010 and have been gluten free since then. My blood work 2 weeks ago said I was doing very well on my diet, no antibiodies. So why do I now develop DH? I may have had an occasional sore through the years but now I have a rash on my upper chest and much of my back. I do know I have been consistant in taking a multivitamin because of my celiac and it has iodine. I don't eat much shellfish but have on occasion eaten halibut that my husband caught himself. Is it all fish or just shell fish that are a problem? I will change my salt too. I have to take thyroid medicine. Do they all have iodine?

does anyone know if macrobid or generic form nitrofurantion is gluten free? my pharmacy which always does a super job is unable to get a hold of Sandoz / Eon pharmacetiucls d/t they only numbers they have are open mon-fri no weekend or emergency number's to call.

i found the alpha drug list on the internet

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and it posts Macrobid as gluten free, so should i assume that all macrobid for any company is gluten free? this list was updated on 8/13/10?

can somone please help.. i need to start taking this last night..

thank you in advance...

Did you ever get an answer from Sandoz? I have to use this drug on a regular basis and it is from Sandoz.

Good to know. I may give Cracker Barrel a try. I use to live in Virginia, pretty state. I am a true southerner now that I live in Alabama. Cracker Barrel just happens to make good grits,with butter and salt added of course.

Just an update. I went to my local Cracker Barrel and they said their grits come in bulk and they didn't have a label to show me so I couldn't check it. I guess Cracker Barrel is out.

Good Gosh, I don't know how you guys figure these things out. I am going to send all your comments to my daughter. I guess the basic question I have is does anyone know if she could have inherited a gene from her father. I know I am Celiac and my sister has the DQ2 gene but is not yet Celiac. I guess I am hoping my husband will get testing if I had something to tell him along those lines.

Has your sister tried the diet despite the negative results? If not she may want to give it a shot. I also tested negative and had a lot of autoimmune disease that went into remission on the diet.

I have told my sister that she might feel better being gluten free with her other autoimmune diseases and her doctor said that too. She says she is partly gluten free in that she limits her gluten but not totally.

I've read many people mentioned being glutened on these boards, and I'm curious as to how you know? I'm only 2-3 weeks into this, and I have good days and bad days. I'm trying to keep a food diary to link things, but so far I have no idea! I don't know if it's accidental cross contamination or eating gluten in something or just a bad day.

Pre-diagnosis, my symptoms were somewhat vague and I never totally linked it to gluten. And even so far, I can't say for sure I feel confident that it's working. Good days and bad days. I do feel more energy, but I've also been really focusing on taking my iron and thyroid pills ( both of which were kind of wiped out). I guess I'm wondering if I'll ever get to the point where I know it's gluten, or if there are some people who just never do. Since I feel like I might never figure out what's going on!

Good question but not always a simple answer. Like you I didn't have many symptoms before being diagnosed 6 months ago so for me I still don't know if I have been glutened. I am very careful so if I feel bad I have no idea if it is gluten or something else like too much coffee or just something normal. The only way I may know is if I on purpose eat something with gluten and see what happens and I am not ready to try that.

When I first went gluten free I had good and bad days for about 2 months and then things leveled off more. I actually felt worse some of the time after being gluten free but then my good days were better than how I felt before being gluten free. The trick is to learn all you can about how to be gluten free and avoid cross contamination. That in itself is huge and I am still learning. I did have to cut out lactose for awhile.

I think it would be easier if I could really tell if I was glutened like some people who know right away but I not sure I will ever be able too.

I always eat at the Silver Diner when I visit my hometown! I was so excited when I saw the gluten free options last visit!

As for Cracker Barrel I have actually eaten grits there and not gotten sick. That is not to say it is safe just that I personally didn't have issues. I believe I read once that because grits themselves are subject to contamination in processing a lot of restaurants won't list them as gluten-free. That is what Denny's says at anyrate.

Good to know. I may give Cracker Barrel a try. I use to live in Virginia, pretty state. I am a true southerner now that I live in Alabama. Cracker Barrel just happens to make good grits,with butter and salt added of course.

I went out to eat this morning with a friend and had... two eggs over easy, bacon, and grits. Am I in a rut or what?

Where did you go?