Lisa

If it's derived from wheat, by law, it must be listed in the ingredient listing or allergen statement.

We have a shared toaster oven at home. I use the top rack and husband uses the bottom....so far without issue (after several years). I clean the tray often. But, then I'm not that sensitive. What may work for me, may not work for others, as Lisa.

Everyone will vary in severity and duration. And some will react to many things, gluten or non-gluten until some healing can take place. If you're still on a gluten challenge, it could be anything.

Oh..and I wanted to add that when I get zapped, I feel it about 22 hour later. But, as I said, everyone will vary.

Hopefully, you will have some answers soon. AND, there are no dumb questions here.

The pathologist suggested I get a celiac blood panel done based on the biopsy.

YES Ashleigh! And welcome!!!!

Get a hold of your pathology report and bring it here. It may indeed, offer a diagnosis. Your symptoms surely support it.

But, please continue to eat gluten, if you can tolerate it, until your blood work.

If you can't, a positive dietary response can be a piece of the puzzle as well.

Soy beans can be grown in the same fields (not at the same time, obviously). So it's not an outrageous concern.

But, I would suggest that you concentrate on removing all gluten from your diet for an extended time period. If....after you're satisfied that you have been "clean" from all gluten (as much as possible), then explore other potential intolerance's.

One step at a time!

And welcome!

Could he be a "Pirate in Residence"?

Permanent boat slip means he may stay around a while. Hope that's a good thing.

Ah, Lisa, our mathematician

oh my!

I really miss Angle Food Cake and every thing you can do with it.

In general, Lisa, or Tom in particular???

...either way. Hey, I just got back from Rome, remember! I've seen all I need to see for the time being, but, I'm easily amused. I have seen Tom's VERY large shoes...

EDIT (after Peter's post): Yes sir. Heading over to Psillie Land.

Ahhhhh sneaky Lisa snuck one in while I slowly typed. Was expecting mine to show up immed under Barty's. Looks disjointed now.

"a wider neck"...don't you have to have bigger hands or THUMBS?

Tom? Have you been glutened recently? I ask because irritability is one of MY glutening symptoms. Seems that lately you have been feeling the way I do when I get glutened.

I don't share the same impression bartfull. I, rather see it as Tom's attempt to bring proper and accurate information to this forum.

Information on a forum (any forum) has a tendency to stagnate. I suppose Tom feels passionate that the members here should be exposed to the most current research available.

You may not appreciate his approach or may challenge his facts, but as any member here, he has the right to post, free from personal criticism.

We have had many, many healthy debates here over these many years....which brought forth some wonderful information from some really great minds. I have always enjoyed them.

LMAO when the host sticks his fingers into the pizza dough to "pat it down" and the dough sticks like crazy to his hands hah hah that's what you get for using soy flour and a little too much liquid. If you want dough to act like dough, use a Chebe mix (all tapioca, with shredded cheese and egg added) and oil your fingers before patting, also, put gluten free corn flour meal on the bottom of the pan.

Mercy. gluten-free Amateurs.

Yet, still...not a bad segment. Do you remember when "any" mention was a good mention. I was pleased and I remember.

and what if the world's food supply runs out and there is only bread left, then what do I do?

If, God forbid, this should occur, I think we would have a lot worse problems than eating bread, Sandra.

As those before have said....take baby steps. Eat before you go to a social function or bring some snacks with you. And most restaurants can find something that's gluten free for you. Call and talk to the manager, during non-busy hours about what your options are. Salads are always a good choice...and bring your own salad dressing.

You will do just fine, once you get the hang of the diet.

Thanks for posting that, Lisa I watch The Today Show....have been rethinking that lately, but I digress

I understand. I just might have to switch over after all these years. Too much chit-chat. And I miss Ann!

...and new cookbook.

My kids claim they grew up deprived. I could never stand the smell of donuts in the house.....ewwwwwww.

I have always ordered a hot dog "hold the bun". Yup, never cared for bread, pastas or beer. Guess I'm lucky!

As Lisa said...give yourself some time. Take some time to educate yourself and read, read and read from this site.

But,the most important thing you need NOT to do is too get overwhelmed, as hard as it may be.

Begin you diet with "simple"...meats, fish, seafood, veggies, potatoes and rice - season with salt and pepper until you learn more. Water, tea(unflavored), Pepsi, Sprite and Coke are gluten free.

Stay away from processed gluten free foods. You won't like them, until you crave them a year later. The only thing I buy that is gluten free is an occasional bread product and pasta and waffles.

I guarantee you, that after some time, you will find that a gluten free life, is a FULL ONE. There is not too much that you will miss.

Welcome to the Club!

How can we held you replace some of your foods?

Patteigh needs to become Ms. C.com........ .. like, officially. Big banquet, parade......Official Naming...... The Woman With Twenty-Thousand Posts...

Yes Ma'am! I'd like to see that happen.

I was diagnosed in March of this year

With Celiac Disease? Most likely all foods are a bother to digest in the beginning.

If I were you... I would go back to square ONE. Go simple and only eat meats, fish, rice, potatoes, fresh veggies and fruits. Limit your seasonings to salt and pepper. Try to eat balanced and healthy meals.

Be strict for about four weeks - add no other foods. And keep a food diary.

And please see a professional nutritionist...it's important, really!

Canned Mackerel - eww, I shudder!

Scrambled eggs with rice on the side

Sauteed chicken, add frozen Chinese veggies, over rice (LaChoy Soy Sauce)

Marinated anything with La Choy Teriyaki Sauce...chicken, pork, seafood, beef - baked or pan fried

Stuffed Baked Potato - with anything in your fridge.

Pancakes with Biscuit Gluten Free Mix - and BACON!

Home made Pizza - Gluten free crust, Hunts tomato sauce (a shake or two of Italian herbs/red pepper flakes), pepperoni and cheese or anything at your pleasure.

Soup (Amy's, Pacific, Progresso - read labels) and Salad

Steamed shrimp with Cocktail Sauce.

....just thinkin' easy. If you need more, just ask.

Oh... All Classico Sauces are gluten free, including Alfredo and Three Cheeses. - BUT always read labels.

Hi!! As soon as I figure out how to post it on my profile, it'll be there. I'll let you know when that finally happens, and if you're still interested, I'd love it if you'd be so kind as to give it a whirl.

Ps- I love NC. Spent a lot of summers in Brevard as a child

Maybe you can copy and paste your recipe.

Brevard is beautiful..I'm on the coast.

This NC Southern Girl would like you to share your recipe.

I dont drink I thunk enough to comment here yet...

All thunking is invited.

It's been nearly a year (can you believe that?!!!), and the only thing I regret is that I didn't do it sooner!!

Things have most definitely happened the way they were supposed to!

You are a strong one, indeed! Took a great leap of faith and did the right thing. AND, I just LOVE looking at all the HAPPY FACES. xxxooo

EDITED: to add the kisses and hugs.

YES! I was just thinking of those cupcakes yesterday.