Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


niese

Advanced Members
  • Content Count

    97
  • Joined

  • Last visited

  • Days Won

    1

niese last won the day on August 27 2013

niese had the most liked content!

4 Followers

About niese

  • Rank
    Star Contributor

Profile Information

  • Gender
    Female
  • Interests
    Jewelry making and gardening

Contact Methods

  • Yahoo
    datwood66

  1. Just made these, and they are completely delicious!! I can't wait to get the good mom accolades when my daughters (one Celiac, one not) get home from school this afternoon. YUMMY!

     

    I used Jules Gluten Free Flour Blend because I happened to have it after getting it on a great deal with Groupon. I typically make my own blend using Jules' recipe from the book called something like Celiac Disease: the First Year.

    these are my favorite, glad you enjoyed them.  Even gluten eaters love them and 3 days later they are still moist 


  2. these sound delicious!  thank you - thanksgiving is right around the corner and i'm always looking for a pumpkin pie alternative   :)

     

    i think denise likes to bake..........  not sure..........    :lol:    :P

    You will love these, they are awesome...yes I love to bake especially muffins and cupcakes. I am the only gluten-free eater in our home so I bake some of my stuff in muffin tins and freeze.   :P


  3. Peanut Butter Banana Chocolate Chip Muffins
     
     

     

    These muffins are full of peanut butter and banana flavor! Make a batch of these and put them in the freezer so you can have an easy breakfast, lunch, or snack!
    Recipe from: Michelle @ MyGluten-freeKitchen.com
    Recipe type: Muffins & Quick Breads

     

    Ingredients
    • 2 cups (8.5 oz) gluten-free all-purpose flour
    • 1 tsp. xanthan gum
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 1 tsp. cinnamon
    • ½ cup sugar
    • ½ cup packed brown sugar
    • ½ cup butter or margarine, melted
    • ½ cup peanut butter (I used Creamy Natural Jif, feel free to use chunky)
    • 2 eggs
    • 4 very ripe bananas, mashed (=1-1/2 cups)
    • 2 tsp. pure vanilla extract
    • 1 cup chocolate chips 
     

     

    Instructions
    1. Preheat oven to 325°. Line muffin pan with paper muffin liners or spray well with cooking spray.
    2. In a large bowl, whisk all dry ingredients together until combined – flour, xanthan gum, baking powder, baking soda, salt, cinnamon and sugars.
    3. In a medium bowl, mix the softened butter, peanut butter, eggs, mashed ripe bananas and vanilla extract.
    4. Make a well in the center of dry ingredients and pour in the wet ingredient mixture. Stir until just combined. Stir in chocolate chips.
    5. Use a cookie scoop or about ⅓ cup measure to fill muffin cups about ⅔ full. Bake at 325° for 18-20 minutes or until toothpick comes out clean when inserted in center of a muffin. Cool 5 minutes in pan, then remove to cooling racks. Serve warm or at room temperature.
    6. Store at room temperature, or place in Ziploc freezer bag to store in freezer.
     

     

    Notes
    If using a gluten-free flour that has xanthan gum already in it, then omit the xanthan gum listed in this recipe. To make dairy-free, use your favorite dairy-free alternative in place of the butter and use dairy-free chocolate chips. You can easily adapt these to mini muffins, jumbo muffins or mini loaves, just adjust the baking time. As always, be sure to double-check all of your ingredients to ensure they are gluten-free.

     


  4. Gluten Free Pumpkin Cheesecake Muffins
     
     
     
     
     
    Serves: 24
     
    Ingredients
    • 3 cups all-purpose gluten-free flour (see note)
    • 1 1/2 teaspoons xanthan gum
    • 3 teaspoons ground cinnamon
    • 1 1/2 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cloves
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 4 large eggs
    • 1 cup granulated sugar
    • 1 cup brown sugar
    • 2 cups cooked or canned pumpkin puree (not pie filling)
    • 1/2 cup oil
    • 3/4 cup apple sauce
    • 8 oz. package cream cheese
    • 1/3 cup granulated sugar
    • Chopped nuts (walnuts, pecans) or pumpkin seeds to top (optional)
     

     

    Instructions
    1. Preheat oven to 350 degrees F.
    2. In a small bowl, beat cream cheese and 1/3 cup white sugar until light. Set aside.
    3. In a large bowl, combine flour, xanthan gum, spices, salt and baking soda. Set aside.
    4. In a medium mixing bowl, combine the eggs, 1 cup white sugar, brown sugar, pumpkin puree, vegetable oil, and apple sauce.
    5. Pour wet ingredients into dry ingredients, stirring just until combined.
    6. Fill muffin tins (greased or lined with paper cups) half full. Put 1-2 tsp cream cheese mixture in the middle, pressing down slightly.
    7. Sprinkle with 1 tsp chopped nuts or pumpkin seeds.
    8. Bake in preheated oven for 20-25 minutes, until a toothpick comes clean from the muffin part (do not touch the cream cheese, it is very hot!).
    9. Let cool in pans for 5 minutes before removing to racks to cool completely.
     

     

    Notes
    The flour blend is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

     


  5. I made these vanilla cupcakes today with chocolate icing they are so delicious very moist!  Even gluten eaters loved them.   ingredients  

    • 1/2 cup soft butter
    • 1 cup sugar
    • 3 large eggs
    • 1/2 cup milk (I used Silk Almond Milk)
    • 2 teaspoons gluten-free Vanilla
    • 1 3/4 cups  Gluten-Free All-Purpose Baking Mix (Recipe below)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon salt 
    directions

     

    1) Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan; or line 12 muffin cups with cupcake papers, and spray the insides of the papers. (I didn't spray my cupcake papers and had no problems)

    2) To make the batter: Beat the soft butter and sugar until thoroughly combined and somewhat lightened in color.

    3) Add the eggs one at a time, mixing until just incorporated.

    4) Combine the milk and vanilla.

    5) Combine all dry ingredients 

    6) Stir one-third of the baking mix into the mixture; stir in half the milk, another third of the baking mix, the remaining milk, then the remaining mix. Scrape the bowl occasionally throughout this process.

    7) Spread the batter into the prepared pan. For cupcakes, scoop the batter by level ¼-cupfuls into the prepared muffin tins; a muffin scoop works well here.

    8) Bake the cake until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly — 30 to 35 minutes for a layer, or 20 to 22 minutes for cupcakes. (had to cook mine 25 mins. I'm thinking I need to test my oven temperature to be sure it is correctly heating)

    9) Remove from the oven. Serve warm; or cool completely, then spread with the frosting of your choice.

    Yield: one 8" square layer; or one 9" round layer; or 12 cupcakes.

    ** I mix up the following and use as all purpose gluten free mix:

    1 cup brown rice flour

    2/3 cup potato starch (not potato flour)

    1/3 cup tapioca starch

    2 teaspoons xanthan gum

    I double or even triple this this all purpose mix and store in freezer

     

     


  6. I haven't been taking either probiotics or digestive enzymes.  I'd love to hear some recommendations on those too.

    Digestive Enzymes I take Digest All Plant Enzyme I order them from http://www.swansonvitamins.com  they are gluten free as well.  I order alot of gluten free items from swanson vitamins epecially my baking needs like flour they have thousands for gluten free items very cheap.  I take Trubiotics they are also gluten free and I get them at WalMart.  I have also taken Culturelle from WalMart as well.  I am sure other people can recommend brands as well.  What works for one may not work for another.  But these work well on me.  


  7. Oh, I definitely will! I already have an appt with my gastro! I just feel so crummy today, I was wracking my (foggy) brain for a quick fix. I think I'm just gonna cancel my plans for this week and hang out at home to recover. I'll take a vaca next year! Luckily I was only staying with relatives so no reservations to cancel!

    Sometimes pepto bismol helps me.  Hope you feel better soon!


  8. Denise, thank you, good to know there may be light at the end of this tunnel! I know that I'll get over this acute glutening but it's good to hear there may be help for the constant issues too!

    I am not saying steroid is your answer, I advised to check with your doc before starting on them,  like nvsmom stated you need to taper off of them when you take steroids.  I was on prednisone which was  a pretty strong steroid from my understanding (but I could be wrong) and it did nothing for me.  This new med is still a steroid but doc said a low one.  I don't know much about meds but all I know is after 5 straight months of chronic "D" (15-20 times day) this new med is working, FINALLY!  But I strongly suggests checking with your doc before going on them again.   


  9. My GI doc had me start budesonide 3mg I take 3 pills each morning for 1 month, 2nd month 2 pills each morning, then 3rd month 1 pill each morning. After 3rd month I am done.   It has stopped my chronic diarrhea.   The reason I am on this is because I had chronic diarrhea since April and nothing helped.  Thank God my bowels are almost back to normal now.  


  10. I know the feeling when I went gluten-free 4 months ago I was scared to death to eat out.  I have only eaten at 2 restaurants Wendys and only had a baked potato and Red Robin had a hamburger on gluten-free bun and steamed broccoli.  I had no issues with either place.  Hon, no need to starve yourself to death all fresh fruit and veggies, and meat not pre seasoned are all gluten free.  When I first went gluten-free I started with what I already had on hand, I was surprised with the items I found I already had that were gluten-free.  Have you checked out the safe ingredient list?  https://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html

     

    Here is another one to read:

     

    https://www.celiac.com/forums/topic/91878-newbie-info-101/

     

    Hang in there, it honestly does get easier.  If you have any questions ask there are alot of people here that are willing to help and answer your questions.  Wonderful support here! 


  11. Sorry, but I was only doing my job as a moderator to control the discussion on the thread. Rarely do I do such a thing (as you may have noticed, I am almost always among the first ones to respond to a newbie's cry for help)

    Haven't I answered many of your questions, hon?

     

    and I in no way was talking about you taking a rest or no longer posting.No need for you to get mad and leave.

     

    I meant it as "let's give the topic a rest " because we have discussed it already many times and the answer was given and to keep repeating it and to speculate about it as being harmful

    to celiacs in any way serves no purpose.

     

    I am sorry if that offended you because I meant nothing personal. I think perhaps you misunderstood

    what I meant, but if so, I apologize if It hurt your feelings.

     

    I'd also like to add that when someone comments without reading all the posts on a lengthy thread, he or she may not see all the exchanges and may leap to a conclusion, which is often unfair.

     

    The discussion about whether a plate would be harmful because of gluten in a dishwasher did in fact become an issue about cleanliness in general.

     

    So, please guys--read everything before posting as it can sometimes cause confusion and misunderstandings.

    I understand every thread has to be monitored but honestly I didn't see where it was getting out of hand.  BTW I am not the one that said they were mad n is leaving.  


  12. I guess I took it as a direct hit. because it was quoted in my post. I don't mean to make a big deal out of it. I am over it. I will just watch what I say from now on. I have learned alot in this forum, I have considered quitting but have reconsidered and just decided to quit and get over it! Keep learning and doing the best I can. Thats what life is all about right? And I do not think dish washers are perfect!! but neither am I :) We can all be friends here no matter what our opinion right? 

    Are we friends? :)

    You are good hun. 


  13. You are not offending me and I am the one that started this threat.  It wasn't started for the issue of cleanliness it was an issue of gluten, but someone else turned it around.  Duhhh we all know not to eat off of dirty dishes (that wasn't directed to you w8in4dave) I just asked if I could get gluten from washing gluten and non gluten dishes together in dishwasher. Please w8in4dave keep posting you didn't offend me! This site is for us all to learn, help each other, support each other, but lately seems like it's been war.  We are all here for the same reason! 

    Opps I meant thread not threat lol 


  14. I certainly did not mean to offend anyone. I don't think the remark "Lets give it a rest" needed to be there. Thanks I will be sure not to post any more ..............

    You are not offending me and I am the one that started this threat.  It wasn't started for the issue of cleanliness it was an issue of gluten, but someone else turned it around.  Duhhh we all know not to eat off of dirty dishes (that wasn't directed to you w8in4dave) I just asked if I could get gluten from washing gluten and non gluten dishes together in dishwasher. Please w8in4dave keep posting you didn't offend me! This site is for us all to learn, help each other, support each other, but lately seems like it's been war.  We are all here for the same reason! 


  15. I agree with the person who mentioned the genetic testing; would be the only tests that won't be influenced by your current gluten-free diet. I have to say that the muffin challenge is the worst idea ever and a HUGE red flag to me. My jaw is still on the floor. It is not possible to draw a definitive or measurable conclusion from simply eating a muffin, gluten free or not. Many Celiac do not have instant reactions or obvious reactions but this does NOT mean damage isn't being done. And if there is even a chance you truly are Celiac, no doctor in his right mind would give you poison just to watch and see what happens!! This is not okay as with celiac disease what you don't see can seriously hurt you, especially when if you are one who lacks instant reactions. Also, have you been tested for small intestine bacterial overgrowth? I was still sick after diagnosis, after being gluten free for 5 months. I went back to the GI many times and finally insisted on getting a hydrogen breath test which lead to the bacterial overgrowth diagnosis (common in the newly diagnosed who do not improve with gluten-free diet) treatable with specific type of antibiotics and then heavy doses of probiotics.

     

    I truly understand your frustration. But the only thing worse than being told you ARE Celiac when you're NOT, is being told you're NOT when you ARE. The latter is a mistake that can rob you of your health, life, relationships, memories, career and eventually you end up on your death bed wondering how you got so sick. It happened to me so please check this doctor's credentials. I never had diarrhea or weight loss or "typical" symptoms of Celiac disease.  I would have passed the muffin test.

     

    Check into one of the university hospitals that specialize in Celiac research and diagnosis. Mayo Clinic, University of Chicago, and there is one in Boston as well. Or perhaps a local university hospital near you with a reputable GI division.

    I wish you the best & don't give up until you get a proper diagnosis! 

    I haven't heard of that type of test with the muffin either nor have I done it.  That is just the way he test for gluten sensitivity after he rules out the patient doesn't have Celiac.  He did not give me that muffin test and said he won't if he finds out I truly do have Celiac, sorry if I confused you on that. I prob will refuse the muffin test as well.  Isn't there another way to test for gluten sensitivity?  No I haven't been tested for my small intestine for bacterial overgrowth. What is a hydrogen breath test?  The doc I am going to now I found through the Celiac Foundation.  The Mayo Clinic and Boston are too far from me to go to.  I wish I was close to the Mayo Clinic.  I'm staying gluten free not risking my health. 


  16. I agree. I don't react immediately every single time I was glutened, but the severity of my symptoms do grow with time (repeated glutening).

     

    From what I know of biopsies (and I'm not the most knowledgable) you have autoimmune cells moving into your villi. I think it would be rated as a Marsh I or II. Most doctors won't diagnose celiac disease until a patient hits Marsh III. So basically you have early damage but he won't diagnose you until you are more damaged... it's a broken system. :wacko:

     

    You also have a positive test (AGA) that shows gliadin sensitivity... Gluten sensitivity and the beginnings of villi damage... all I can say is that I'm glad you plan on staying gluten-free in spite of what the doctor says.  LOL

    From what I understand I have Marsh 1 and what he is saying is that doesn't mean I have Celiac there are other diseases that show this as well. He said there were 10 but only told me about IBS.  At this point he is not saying I do or don't have Celiac.  So he ordered my slides from the biopsy and is going to read them himself then go from there.  He did order some blood work Vit B12, Folic Acid and 2 others for inflammation plus a stool test. So I am remaining on gluten free diet and waiting for these results.  Keeping a food journal as well.  He does believe I have food intolerance which he will address once these test results come back.   Some of the things he said make me scratch my head.   :wacko:


  17. Hugs hon! Thanks for clearing that up. I know what you mean about being overwhelmed. I know I was when my son was diagnosed!

    I've never heard the "anyone who has diarrhea will have flattened villi" line before. Huh.

     

    I'm going to assume that the other blood work your new GI ordered is to test vitamin levels and such and the genetic testing which doesn't need you to be eating gluten. That makes more sense.

    Have you eliminated dairy? A lot of people that are Celiac or NCGS also are lactose intolerant and need to cut dairy as well. I'm beginning to wonder if I need to cut dairy for my little guy as his stomach issues haven't completely cleared up yet. They've gotten better but we're not quite there yet. And I know it's only been a little while in the grand scope of things but he didn't have much damage and barely tested positive so I'm thinking we caught his before the heavy hitting really started.

     

    Hugs to you! I hope you can get it all figured out. Feel free to ask lots of questions here. Everyone is always trying to help!

    Yes I cut dairy out when I went gluten free 4 months ago.  Yeah I never heard that statement either that anyone who has diarrhea will have flattened villi.  Sometimes I wonder about these docs.  Blood work is for Vit B12, Folic Acid, and 2 others for inflammation. He is waiting to read my slides from my biopsy before doing any more blood work.  He changed my colitis meds, thank God I have insurance cause for 1 month supply cost $1333 no that is not a typo.  I only had to pay $1 co pay  :P I am still researching his statement that 2 things are needed in biopsy to confirm celiac, not having any luck there, so not sure what he is talking about.  When I call for my blood work results I will ask. 


  18. The anti-gliadin antibody tests (AGA IgA and AGA IgG) do not test for villi damage being attempted by the body like the tTG, DGP, and EMA tests do. The AGA tests for gliadin (gluten) intolerance and is thought by some doctors to work for both celiac disease and NCGI, although this is not widely accepted (yet). Perhaps the new GI meant that a positive AGA could be due to celiac disease or NCGI?

     

    This report has more info on the tests on pages 10-12: http://www.worldgastroenterology.org/assets/export/userfiles/2012_Celiac%20Disease_long_FINAL.pdf

     

    The reticulin  tests are old and rarely used anymore, but I don't know the reasoning behind that.

     

    Hope you feel better soon. Down with "D"!   ;)

    THe  old doc did the AGA IgA and AGA IgG plus the biopsy which states small bowel mucosa with increased intraepithelial lymphocytes also states clinical and serological correlation for celias sprue are recommended.  States I also have Chronic ileitis (which I don't understand what ileitis is) and lymphocytic colitis.  New GI states this is not enough evidence to say I do or don't have Celiac.  All I know is I am totally confused and my head is spinning.  


  19. Yes I have the copies of all test results.  

     

    As long as the doctor realizes that "old test" doesn't always mean "bad test" then he'll probably set you up right. You might want to get copies of all tests that get done just so you can do your own research and come to your own educated conclusions... not all doctors are created equal, and there is always a chance that you've got a dud.  LOL

     

    KWIM is "know what I mean".... I get lazy with my typing some days. ;)

    Yes he did say it wasn't a bad blood test just not the best test, said it was the old Celiac Panel. 


  20. I have to say....I'm a bit confused. In one post you said that the new GI ran new Celiac tests. Then someone asked if you have been eating gluten so that these tests come back with the correct response....you said you've been eating gluten for all the tests. Then in the next post I see by you, you say you're going to be staying gluten free until you get these new test results because you don't want to do any more damage. If you have been gluten free for a while....you need to do a "gluten challenge" and be eating gluten for a while (not sure exactly the time frame) so that any new tests that are run come back with correct results as being gluten free with skew those results.

    If you were in fact still eating gluten and hadn't gone gluten free yet, then you should be good as far as that goes. Just don't want your new tests to come back wrong.

     

    So far as I'm aware, with the biopsy they are only looking for 1 thing...flattened villi. So, I'm not sure what 2 things this GI thinks they are supposed to find.

     

    Hugs. Either way, I hope you get some answers.

     

    The diet can be difficult....and I think it is more difficult for people that don't cook a lot or that didn't eat a wide variety to begin with. Our biggest issues have been those things they sneak gluten into. Things that if I made them from scratch at home wouldn't have gluten in them, so why do the store bought ones?! Those get me. We went gluten free as a household when my 6 year old was diagnosed. The first couple of weeks were a struggle but now we're getting the hang of things. But....I was already doing more whole foods and making things mostly from scratch. This has just made it more important.

    I am sorry for the confusion I meant when I had the biopsy and first set of blood work I was eating gluten at that time. I knew nothing about Celiac disease.  After those results my old GI doc said I had Celiac must go gluten free see you in 6 wks.  He didn't explain the disease even when I said I didn't understand  he just sent me on my way.  That should of sent up red flags but I was numb from the results so when I got home I hit the internet to learn all I could about this disease. All the old GI dr wanted to do was keep me on steroids so I searched for a new GI dr that specializes in Celiac. The one thing the new dr said that is needed in biopsy is flattened villi which I have,sorry I can't make out his writing to tell you what the other is.   I am just so confused by it all. I asked about the flattened villi and his response was anyone with diarrhea will have flattened villi doesn't mean its Celiac, I just scratched my head on that one.  From my first blood work I was in the normal range for IgA Serum and  tTg IgA Antibody but Gliadin Antibody IgG was high, and Endomysial Ab IgA says negative and Reticulin IgA says negative.  New GI doc said this was the old Celiac Panel and not enough evidence its Celiac.  I have no clue just saying what this doc said.  Not saying I agree with him or not, I am not educated in all this so I am clueless.  I told him I have been gluten free for 4 months and asked if the test he will be running will I need to eat gluten first and he said no.  Clueless again since I thought gluten needed to be in my system.  I know one of the test is to see if I have the gene.   I do remember Vit B12, Frolic Acid, and a few other blood test but I can't remember what they were, as well as a stool test.  Sorry for all the confusion but right now my head is spinning.   the new doc is ordering my slides from the biopsy to read them himself guess that is a good thing.  I just don't know what to think about all this.  But I do know 4 1/2 months of chronic "D" is taking its toll on me and I would like same answers.  Even after going gluten free it hasn't stopped as a matter of fact it has gotten worse over the past 3 wks and I know it wasn't from gluten nor CC.  I prepare my own meals and am very safe.  The only gluten I had in the past 4 months is the bread I had yesterday.  I do know I am remaining gluten free and just waiting for these results and praying the "D" STOPS!!!!!!!