LauraTX

You're very welcome!  It can be hard when you are first starting out and unsure, since you would rather be safe than sorry!  The shopping and ingredients part gets a little more natural with some time, and if you see something you are unsure of, make a little mental note and write the manufacturer to ask, sometimes you get pleasant surprises.  Using a gluten-free flour blend and Xanthan gum is a great way to start about with gluten-free baking.  Weighing the flour can help you convert recipes easier in a lot of cases, and whatever you do, if you spill a bunch of xanthan gum in your kitchen, don't put water on it before wiping it up, LOL.  Something I learned from experience 

Bobs Red Mill xanthan gum is a completely safe product.  Here is a page with a little more info from them: Open Original Shared Link  It is basically derived from something that is derived from something that is derived from wheat.  These degrees of separation and the process that is involved means no gluten gets through, repeatedly.  Wheat glucose syrup, which is what Bobs Red Mill feeds to the bacteria to make xanthan gum, is so highly processed that it is considered gluten free itself.  BRM also tests their products for the presence of gluten, and overall they are a very trustworthy and safe brand to buy gluten-free products from.

All of these above are great selections.  I will sometimes buy those and throw them in the microwave, then top with whatever syrup or jam and butter-like substance you please, eat with a fork.

Welcome to the forum, Blue14!  I took your reply from this thread: https://www.celiac.com/forums/topic/97225-newly-diagnosed-with-questions/  and made it into its own thread so you can get some better, personalized answers.

The damage to the villi in your small intestine from untreated Celiac disease can take a long time to heal up.  Everyone is different, and in individuals with severe damage at the start of a gluten-free diet, this recovery can take longer. Check out the second paragraph here: Open Original Shared Link

Just like a cut to your skin, the more severe the damage, the longer it takes to heal.  And it takes a long time for things to get back to normal.

Some other reading if you want to go in depth:

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This is from the Lindt Open Original Shared Link:

"Gluten can be found in several premium chocolate products that Lindt &Sprüngli produces; either as a cereal ingredient or as a barley component. Additionally, there are some specific premium chocolate products that are manufactured without cereal or barley malt; however, and even though Lindt & Sprüngli incorporates the most stringent cleaning process of all of our manufacturing lines, trace amounts of these gluten ingredients and components may have the opportunity to come in contact with non gluten products, and therefore we cannot make the statement that any of our premium chocolate products are purely "gluten free." "

Given all the other chocolate brands that are out there and are safe, I would pass over any Lindt item.  

Unfortunately, with many specialists, appointments are going to take a little time.  I assure you that a good doctor is worth the wait.  I highly recommend taking an appointment at one of the centers you mentioned, because the longer you wait to call back, the longer out the appointment will be, and you at least have an appointment there.  If you get into a Celiac GI specialist, they may help you get in to a DH doctor faster.

Is it just the Lindt Truffles that have Malt in it?? Or is it all the chocolates????? Every once in a while I treat myself to lindt chocolate bar. I guess thats a nono huh??

Every time I see something new that is lindt, I take a look at the ingredients, and I have not yet found one that is safe.  I wish there was.  Definitely steer clear, and read every ingredient list, every time!  Its always the mundane little things that get ya.

Yep, it is Celiac.  Have you had genetic testing done on the whole family?  That will be valuable to tell who will need to be screened in the future.  If you want an endoscopy to see how bad the damage is, it may help with an assessment of that, but the diagnosis is solid without it.  You can always ask for a referral to a GI doctor to discuss the risks versus benefits of an endoscopy.

I love my countertop grill.  I grill chicken on it all the time.  Just get chicken breasts, try not to get ones that are too thick that will take a long time to cook.  If they are really big, you can make them into cutlets by cutting in half.  The main difference with a countertop grill and regular grill is that the food needs to be touching the plates to cook, there isn't going to be even cooking on something that is oddly shaped, so uniform thickness really helps.  If the lid tilts, arrange all the thick parts of the food on one end, and the thinner parts on another end, so that the lid touches everything evenly.

When I do chicken or pork chops on the countertop grill, I just use salt, pepper, and garlic powder, and I spray a little bit of olive oil on the chicken so it doesn't stick (chicken breasts don't really put off any fat).  Those things cook really fast, so especially if you are going to cook steak, you have to watch it so it doesn't overcook.  But overall a very handy appliance, I use mine all the time.  I try to hand wash my plates instead of doing them in the dishwasher, seems to make them last longer. And definitely keep it gluten free!  I take mine with me to relative's houses when I travel, lots of things can be cooked on them if needed.

 

I have found that the more up-scale restaurants are more knowledgeable and able to produce "safe" food. Last week on a trip to New Orleans I ate like a queen with no bad results. This included one restaurant that made a special appetizer for me (poached oysters over garlicky sauted spinach) and another that brought me three bowls for dessert: strawberries with thick heavy cream and powdered sugar for dipping.

So, can you make a New Orleans eatin' post for us that may go there?  I want to go to those places!!!

Awesome!

Anyone know a chocolate manufacturer that actually does a good gluten-free impersonation of Lindt Lindor bonbons with that melty chocolate inside? I haven't found one yet.

Sees candy makes a Milk Chocolate Butter and Dark Chocolate Butter that I think match the outer/inner texture pretty well.  They aren't spheres, just regular fancy chocolate candy shape.  But they have that smooth center.... yum.  I am craving chocolate now.  But, I eat a lot of chocolate, probably way too much, and luckily I have a See's store semi-near me, so I stop in and treat myself sometimes.  Haven't found anything else near the Lindt truffle bon bon ball things, they used to be a favorite treat.

They are the first two on this selection page: Open Original Shared Link Not to be confused with  "Milk Chocolate Buttercream", although that is good, too.

The person whose post you read online was incorrect in their understanding.  It is the rarer of the two genes, as you said. Check out the info Karen linked above.

That is why we really like to link to reputable sources on here, because when you read something online you have to be weary about there that information came from.  On here we will correct bad info given by others, but people are human and who knows, that original guy on the other forum could have just made a typo.  Hopefully... if not, give him that link Karen gave you, haha.

Ghirardelli is a good choice (they have shared equipment but great practices to clean lines in between), and my favorite is See's Candy, of which everything is now gluten-free.  They are a bit pricey, though.

Yep, Lindt used to be something I would treat myself with, one of the first things I learned was a no-go when I got diagnosed.  Barley malt is something to watch for in chocolates, sadly. Hopefully your reaction isn't as bad this time, I don't think there is going to be a large amount of gluten from the barley malt (versus accidentally eating gluten pasta, etc), so hopefully that goes in your favor!

Merry Christmas to all!  Yesterday I went to make Christmas cutout cookies, and after the dough was falling apart when rolled, I went back and realized I didn't put in all the gluten-free flour.  So I made the best of it, and cooked the few that came out and some balled up dough.  Got a gingerbread man whose leg fell off and made up some red glaze for his arm stub, and drew a frowny face on it.  Then gave it to my husband, lol.

I have always had to take vitamins with a large meal.  Otherwise, they do not sit well.

You are fine to get the flu shot. If you have an issue with vaccines, it is something other than your Celiac disease.

According to University of Chicago Celiac Disease Center:

"Yes, it’s fine to get a flu shot. The immune system of those with celiac disease has not been compromised. You should receive the same immunizations as healthy individuals."

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You can just leave it out, wont make a big difference.

Unfortunately the bad things happened in a group for you this time.  Just be very vigilant and take care of yourself, and definitely avoid eating out/potential gluten exposure until long after you feel totally better, so you don't get hit again.  If you have the inability to keep food down, your doctor may be able to prescribe you nausea meds to keep you from getting dehydrated and back in the hospital.  Take care!

If converting from a regular recipe, use less gluten-free flour. It tends to absorb more liquid.

This.  If you use a flour blend often you will kind of notice it, but you can also weigh the ingredients, a lot of gluten-free flours are more dense, but to varying degrees.  It may help you out if you don't always use the same brand.

I saw that.  I think it is great.  Not all restaurants have competent staff who get it right when you ask.

Yeah about 3 something at stores around here.  Glad you got a deal!

I got it!.  Sprinkle Mirilax on the cookies and then proclaim...Welcome To My World 

ROFL!!!!!!!!!!!!!!!