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      Frequently Asked Questions About Celiac Disease   04/07/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About Lightforth

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  1. I'm very happy for this thread! I'm new and I just made spaghetti last night with De Boles rice spaghetti. OMG it was NASTY. Weird tasting and like a thick glutinous sludge in my mouth. BLEAH. Sorry I have nothing to contribute as I'm still experimenting, but thank you all!
  2. Hi all, I'm new. I just started my gluten-free lifestyle today and I need some help in figuring out how to care for my kitchen. My husband is not interested in going completely gluten-free, so we have glutened products around. I do most of the cooking, so I can control making dinner gluten-free and he's cool with that. But he does use regular whole-wheat bread for his sandwiches that he takes for lunches, heats up frozen breakfast sandwiches in the microwave for breakfast, and so on. So gluten still gets around. Of course, I've been cooking things with gluten in them up until today. I absolutely do not have one dime to spare to get new and separate cookware, toasters, and other things. Yes, my pots and pans are scratched up and so are my plastic cooking utensils. My countertop is grouted tile which is a pain and a half to clean and I sincerely doubt that it will ever fully be rid of gluten particles until we can get the kitchen redone someday. Right now every spare dime we've got has been going to deal with paying down my medical bills. I'm really NOT kidding when I say that I do not even have $10 to spare right now for a new cutting board from Walmart. Eventually I'll build up a gluten-free collection of pots, pans, utensils, and appliances...but that's going to be a long and slow process. I was at least able to get a new sponge and brush to do the dishes with. I need some suggestions on working with what I got. Got any cleaning and prepping suggestions?
  3. I can confirm Red Lobster. My adoptive mom is celiac (and I'm just starting to eat gluten free), and it's one of our favorite places to eat. They have a gluten free menu she requests every time we go there. She's never had a problem with getting sick from there, so they seem to be pretty good about watching out for cross-contamination as well. Or at least, the particular restaurant we go to is. Here is their allergy information webpage with a downloadable PDF. http://www.redlobster.com/health/allergy/ Plus Red Lobster is really awesome in general with special requests, and you can make up your own menu if you want.