lonewolf

I love "Doc"! I was so sad when they cancelled it. I'll be sure to watch all the reruns (again) to catch that one.

Liz

I've cried over food I can't eat too.

tonight I made my hubby and son fried pasta with my homemade sause, meatballs, sausage..with fresh italian bread.

I has bologna sandwich on a gluten-free roll with mustard at least it was something to eat besides chicken!

Why didn't you eat your delicious sauce on gluten-free pasta? Do you have a way to get it? If not, it's pretty easy to make. Gluten Free Pantry makes a good Country French Bread mix that's easy to make and tastes great. If you'd like help converting some of your favorite recipes to gluten-free, let us help you! I'm sure you could enjoy meatballs, sausage and pasta again. We just had lasagne for dinner tonight!

Back to the topic:

I have cried over food I couldn't eat, but not for a long time now. I get frustrated sometimes that I can't eat things like Chinese (no soy ), but no more tears. It is normal though to grieve over the loss of your former normal life.

My family is going on a mission trip to Mazatlan in April. (I'm sure we'll enjoy the beach too, but we're going to help with a feeding program that helps people who live off the dump.) We won't be going to any fancy restaurants with well-trained chefs. I'm wondering if anyone has any tips for travelling in Mexico. Aside from the "normal" things I will do, like packing a couple cases of safe energy-type bars and dried fruit and bringing a portable water filter does anyone have any suggestions? I'm trying to plan ahead so I'm ready. My son is also gluten-free for now, will probably still be then, so maybe we'll bring 4 cases of bars. Any tips?

Thanks,

Liz

I just baked bread today and it didn't fall. I have had more bread baking disasters in the past 10 years than I want to admit, but I've learned quite a few things from all my mistakes.

Baking at a lower temperature for a longer time is very good advice. The "dough" has to be moist. It really is more like batter. This doesn't seem right if you're used to baking with "real" flour, but it will not work if it's too dry. This is where gluten-free baking radically differs. When I have tried making the bread dough feel like regular bread, it always falls. It goes into the loaf pan like quick bread and you'll think it won't work, but it does. Also, I've discovered that gluten-free yeast bread doesn't work without eggs, no matter what I try. (Bummer for me, since I shouldn't eat eggs, but I can manage one slice.)

Jen - have you tried the Gluten Free Pantry Country French Bread and Pizza Mix? I tried it last week for the first time and everyone loved it. I made it in a regular loaf pan in the oven. I'll bet you could toy around with it and convert it to dill bread.

Today I decided to try my own recipe, based on the ingredients in the mix and came up with a more grainy type bread. Here's what I did:

2 Cups Bette Hagman's all-purpose flour (I mixed this myself using br. rice flour)

1/4 C Montina Flour

1/2 C Bob's Red Mill gluten-free All Purpose Flour

1/2 C Tapioca Starch

3-1/2 tsp Xanthan gum

Mix flours together well, making sure xanthan gum is well-mixed.

2-1/2 tsp. Active Dry Yeast

1-3/4 C Warm water

1 tsp. Apple cider vinegar

1 Tbs. Honey

1 tsp. Salt

Dissolve the yeast in water, add vinegar, honey and salt. Let stand 5 minutes. Then add:

1/3 C Oil

2 Eggs, lightly beaten

Mix the liquid ingredients into the dry ingredients. It should be the consistency of a quick bread. Stir hard or use a mixer with dough setting for 2 minutes. Scrape into a greased 9 x 5 loaf pan. Let rise in a warm place for about 40 minutes or just until dough rises to the top of the pan. Bake at 350 for 40-45 minutes. It should be golden brown and hollow-sounding when tapped. Immediately turn out onto cooling rack.

My 10 year old son loved it and finally is not complaining about taking a gluten-free sandwich to school tomorrow. My younger son ate 2 pieces and asked for a third. I still think it's not as good as homemade wheat bread that I remember baking, but it's the best bread I've had for 10 years.

Good luck and happy baking! How sweet of your dad to bake with you! How's his psoriasis?

Liz

He does want to eat my very $$ Kinnikinnick chocolate doughnuts...hmmmm?

BTW, how did you come up with your screenname?

My son would have eaten an entire package of the Kinnikinnick K-Too's - for $3.99 a pack I DON'T THINK SO! I did let him start eating a few when he went gluten-free, but now they're gone.

My last name is Wolf. We go to play Laser tag a lot (live near one, have 2 boys that love it) and I always use "Lonewolf" as my "codename". So it just popped into my head when I had to come up with a screen name.

I never knew that anyone else had enamel problems as a child until I found this website. I once had 12 cavities and I really did brush my teeth! My upper wisdom teeth had 6 or 7 cavities in them before they even broke the surface, so my dentist knew for sure that there really had been problems with my teeth. Funny, I haven't had a single cavity since going wheat-free 10 years ago.

Liz

If you don't mind my asking..what prompted you to go gluten-free? How long have you been gluten-free? How did your kids test come out?

It's a very long story, but the short version is that I had horrible arthritis, got an ELISA test done to see if I had food allergies/sensitivities and found out I was sensitive to wheat as well as several other things. I went on a VERY strict diet and completely got over the arthritis. When I tried to start adding spelt and other gluten containing foods back I realized I was reacting. I found this website and started reading people's stories about having enamel trouble as children, being mis-diagnosed with IBS, etc. and realized that it all sounded like me. So I started being very carefully gluten-free before Thanksgiving and am feeling great. So, you could say wheat-free, gluten-lite for almost 10 years, firmly gluten-free for 2+ months.

My kids all tested negative (or should I say non-positive). I have my 10 year old son gluten-free on a trial basis anyway because of some symptoms that I think are gluten related. His teacher has noticed a positive change in his behavior. My 14 year old daughter is begging me to keep him gluten-free because she says she sees such a huge difference in his behavior too.

"lonewolf" Liz

I've had this happen quite a few times. I can't eat eggs, dairy or soy either, so that usually makes it impossible for other people to cook for me. I usually just tell them that I have severe food allergies and I'll bring something for myself to eat, but would love to come to enjoy the company. Almost always, they will offer to make something special, but not trusting anyone I again say thanks, I don't want them to go to any trouble. The rest of my family can usually enjoy whatever is served and no one notices after we start eating that I have something different on my plate. I will eat plain salad if I'm sure there are no crumbs or croutons (I try to get to it first) and plain vegetables or fruit salad. Really, going to dinner at someone's house is a social time, so just concentrate on that.

Liz

Hello Wolfie,

Wonder if we're related? Your story sounds similar to mine - I haven't been diagnosed, but had such a positive response to gluten-free that I'm not about to suffer again to try to get positive results from tests. After talking to my doctor, she agreed that the kids should be tested, so I took them to the pediatrician and told him I wanted them tested, period. Fortunately, he agreed and was knowledgable about Celiac and gluten sensitivity. Could you find another pediatrician or be more firm with your current one? Why wait until they get sick to start looking?

Liz

I think soy is pretty close to poison in anything more than small amounts. A teaspoon of soy sauce in a recipe might be okay, but I think mainstream research will start showing that all these people who eat large amounts of it are having problems. I know for me that drinking soy milk really exacerbated my joint pain when I had arthritis. And it can block the absorption of nutrients, which can cause troubles that might not be easily traced to the soy. Good info on the dangers of soy can be found at www.westonaprice.org.

Liz

Liz- Now that's interesting! I wonder how soaking or fermenting the grain affects it in terms of gluten (not that I'm going to try it!). Hmmm...

Of course, I can't remember exactly what it does to to the grain. The book, "Nourishing Traditions" by Sally Fallon explains it. It's something to do with the digestibility. (If I wasn't still suffering from brain fog from being glutened yesterday I'd go look it up.) I wouldn't try it either, but it's also interesting to note that rice doesn't need to be soaked. Beans are the other things that should be soaked for 24 hours - not quick soaked and cooked right away. Soy is supposedly easier to digest when it's fermented too. Makes me wonder what the world would be like if we weren't in such a hurry all the time and had plenty of time to prepare our food in traditional ways.

Liz

I'd just like to add a comment to the off-topic discussion. Traditional cultures always soaked or fermented their grains before eating them. (And of course, their grains were not hybridized.) Think sourdough bread, etc. This is something that was lost in most of Western civilization in the mid-19th/early 20th century. Would be interesting to know if Celiac would be as big an issue if all grains were soaked or fermented for 24 hours before eating. I'm not advocating this as a cure, but I think that losing this tradition for the sake of convenience has had some effect on our health.

Oh, and I would love a pill for those occasional times I accidentally get glutened, especially while eating out.

Liz

Wish someone would make a gluten-free/cf pancake mix

In all seriousness, I think pancakes are the easiest gluten-free/CF thing to make from scratch. I follow the recipe in Betty Crocker, just substituting my gluten-free flour mix cup for cup and use rice milk. I make them egg-free too, but they aren't quite as good that way. My kids don't even know they're gluten-free and I have made them for my daughter's friends at a slumber party and the only comment from the 13 and 14 year old girls was, "I love your pancakes Mrs. Wolf!" I can't imagine any mix being quicker, easier or tastier. I add cinnamon as my "secret ingredient". I make waffles with the same recipe except for tripling the oil so they won't stick. My mom wondered on Christmas morning why the waffles on my plate looked just like hers. She asked why I wasn't making special ones for me. When I told her they were ALL gluten-free she was amazed. I would never spend money on a mix when they're so easy from scratch.

Liz

I know others here have said things like, "I thought it was all in my head, so I ate _______ and then suffered." So I know I'm not alone. Since I've never been officially diagnosed, just know that I feel way better off gluten, I have started thinking again that maybe I don't have to be so careful. My family wanted to go to Azteca Mexican restaurant after church today. I'm tired of saying, "No, let's go somewhere I can eat safely", so I didn't say anything. I ordered a Tostada salad. Didn't even ask about cross contamination or gluten free. After all, it's just chicken, lettuce and tomatoes (no cheese for me) on top of a corn tortilla. How could that be harmful? And I'm tired of asking questions and explaining what I can and can't eat. Well, here I sit with horrible gas, yucky feeling in my stomach, a headache, and feeling weepy and depressed. When am I going to learn? For goodness sakes, the Seahawks WON today! I should be on top of the world! (Born and raised in Seattle, always a faithful 'Hawks fan.) But here I sit feeling like crying and am so mad at myself for being so stupid. Gee, maybe my husband has been right all along when he says I get moody and maybe it's something I ate .

Thanks for letting me vent. My friends would think I was really crazy if I said that I felt depressed after eating something I shouldn't. They can understand the stomach ache part, but not the mental aspect.

Sleepless in Seattle,

Liz

thanks liz, I'll try rice milk, can it be used in coffee and for baking/cooking?

I hope its not soy, but it seems more and more stuff is bothering me

I use rice milk (not Rice Dream, like others have said) in pancakes, muffins, waffles, etc. I've done it for almost 10 years and it works great.

Liz

Rice and almond milks are good replacements for dairy - why not just try one of those and see how you feel? Soy is horrible for me. I found out on my own, like you, by drinking soy milk and having a reaction. I was tested later and it just confirmed what I had already figured out.

Liz

I have hypothyroidism too, but found out that I don't have either of the main genes for Celiac. I'm most definitely gluten intolerant though, so there's a connection somewhere. My mother and both sisters are also on thyroid meds but none of them are off gluten.

Hi,

Welcome aboard! It does sound like you have Celiac or gluten intolerance. If you feel better gluten-free, then by all means stick with it. From what I've experienced, read, and heard, a reaction to gluten can last anywhere from 2 days to 2 weeks. So it's very likely that you're feeling the effects from Monday.

Also, have you eliminated ALL the "hidden glutens" in foods, toothpastes and other personal care products? I knew I had a problem with gluten, but didn't realize I was still getting small amounts in things like rice crispies, rice dream and sharing a toaster with wheat bread. It will make you feel even better. As for being tired of gluten-free, stick with it and keep experimenting with different foods. I make pretty much the same type of food as "normal" people, but with alternate ingredients. It does help if you like to cook.

Good luck!

Liz

decided to try a recipe from scratch. It was very crumbly, and the texture wasn't all that great. I used the Bette Hagman's flour mix (mixed myself-rice flour, potato starch, tapioca starch).

Did you put in xanthan gum? It's really crumbly without it, but works great with about 1/2 tsp. per cup of flour. And I like brown rice flour instead of white rice.

Liz

When I looked it up, I saw lupus, rheumatoid factors and other auto immune disorders associated with it and was wondering if anyone with celiac disease knows of it, has it, or experienced relief going gluten free.

I actually have Minimal Change Disease. I don't know a lot about research that links it with Celiac, but I know from my experience that Gluten Free helps me. It's uncommon for adults to get it (I was diagnosed at age 39) and they usually have a hard time staying in remission. It's a disease that goes through periods of remission and relapse. I realized that there was a link between the MCD and gluten when I tried adding spelt back in my diet (before suspecting I had gluten intolerance) and I started to relapse. Off the spelt and into remission. I've been in remission for almost 2 years now - longer than the nephrologist said any adult he has treated has been. He thinks I'm crazy to even think that my diet affects it, except for sodium intake, so I haven't bothered to go see him for a year and a half. I'm actually worried that something is up now, my legs are swelling, but I've been eating way too much salt and was glutened last night at a family party. I've also been suspecting that eggs bother my kidneys too. (I usually avoid these, but get a little once in a while.)

You've probably realized that most information you find online about MCD is really hard to understand unless you're a doctor. There are some people who have realized that their children do better on a restricted diet and you can find some information online. I'll try to find some of the websites that I used to frequent and post them. Feel free to PM me. The prednisone that the little girl must be taking is horrible on anyone. My heart goes out to her.

Liz

Hello everyone in South King County, North Pierce County, Washington. I am hopeful that we can get an informal support group going at a health food store in Federal Way. I now need to talk to the owner, who is on vacation. It looks like they have openings in their "seminar room" twice a month on Sunday afternoons and possibly on Monday evenings. The manager was wondering how many people were interested. If you have responded to my similar thread ("Support groups - do they have to be official?") please either PM me or respond on this thread and tell me which day you would prefer and how many people you might bring with you. They can easily hold 40 people and I'm sure we wouldn't have anywhere near that, but it would be nice to know.

Thanks,

Liz

I was even hospitalized 11/2005 for 3 days for stomach related chest pain, but still haven't been tested for celiac. I was however tested for every heart related problem known to man !!!! .

I know that this isn't what your post is all about, but found this interesting. I had a similar thing happen to me about 3 years ago - was kept in the hospital for testing, even though I knew my heart was fine. When I asked if it could be related to my diet, thyroid problems or something they acted like I was insane. (I already was avoiding wheat, but not all gluten.) I didn't know about celiac or gluten intolerance back then, but looking back am sure it was all connected.

Liz

My primary care doctor believes me (thank God!) but I need a GI that does too to followup with. I want to go with some questions but i wanted to see what people would advise asking. I know I'm not going to get a diagnosis out of this because a biopsy would come back negative obviously. What are some questions YOU would ask in this situation. Thanks, B

Good question. I'm wondering if I should take my PCP's recommendation to see a GI. And I was wondering what I would ask if I did go in. The obvious questions for her would be to ask if she is familiar with all the other food intolerances that often go along with Celiac, ask about the medications you're on, discuss your specific symptoms (writing all of them down ahead of time is a good idea), and let her ask you questions. If she is a Celiac specialist, then she should be a "wealth of information". Sorry I can't be more helpful. I think it's great that you are getting in to see someone knowledgeable.

Good luck!

Liz

I cook almost everything gluten-free, dairy-free, soy-free (and egg-free). Our menu this month has Black bean soup, Curried Chicken (coconut milk instead of yogurt), Roast chicken, tacos, "Porcupine" meatballs, baked potatoes with toppings, Chicken and rice soup (homemade), Chicken Caesar salad, Lentil soup, Tostadas, Spaghetti and meatballs, Hamburgers, Chicken cooked in enchilada sauce, Fish and potatoes, Tamale pie, Chicken and noodles, BBQ chicken, Hotdogs, Chili, Stir-fried chicken, Mexican "lasagne", and Gr. Turkey stew. Side dishes are usually rice (flavored different ways), potatoes (mashed, boiled, etc.), sometimes rice bread with garlic butter, raw vegetables, salads, cooked vegies, apple slices, etc.

If you want any specific recipes from this list, please feel free to PM me. When I first eliminated the dairy, gluten and soy I thought it was going to be hard to find something to cook, but I usually just use Betty Crocker and modify ingredients. Things like tacos are still good without cheese and you can use rice milk or almond milk to replace dairy in almost everything.

Good luck!

Liz

I've been reading posts here for a couple of months now about all the different types of prepackaged gluten-free flour mixes. I have not bought any because of the cost. I use the Bette Hagman recipe and have really good luck with almost everything, but I'm wondering if the prepackaged mixes would work better for certain recipes.

So, for those of you who buy gluten-free flour mixes: Do you buy it for the convenience or because you think it works better? If you were cooking/baking for a large family would you continue to buy it or mix up your own? Do you buy it because you don't have access to inexpensive sources of rice flour, potato starch, tapioca starch, etc.?

I'm just curious to know if the packaged mixes are worth $3 and up a pound when I make my own for about $1/lb. If they are, I would like to try some to see if would improve some of my baking.

Thanks,

Liz

The chili is listed in Wendy's website as being gluten free,

My husband used to work at Wendy's (a long time ago, granted). He says that there's no way it's gluten free. Cross contamination issues.

Liz