jthomas88

Check out the cookbook, "Cooking Free", by Carol Fenster. It's got tons of recipes with options to make them gluten/dairy/egg-free - and the recipes taste good, too. This is my favourite cookbook; we use it all the time and like it MUCH better than the Gluten Gourmet ones.

We love Carol Fenster's pizza crust. It's in her book "Cooking Free", and is also available online her site Open Original Shared Link. I don't remember for sure off the top of my head if this particular recipe is eggs & dairy free (I *think* it is), but her book does offer alternate ingredients for those who are gluten-, dairy-, and egg-sensitive...

I wouldn't think that the bacteria would be selective, either. (Or at least not *that* selective.) That sounds more like a food allergy or intolerance to me. My daughter's had IgA and IgG tests and a food intolerance test done by her doctor, so I know there are definitely tests for those things. (The brand of those tests was ImmunoLab.) I think...

Here's a pizza crust recipe from Carol Fenster. I got it out of her cookbook "Cooking Free", which is my favorite gluten-free cookbook of all time. The recipe is also available online, here: Open Original Shared Link . It's main flour ingredient is rice flour. My whole family likes this recipe.

A GOOD pizza crust can be found in Carol Fenster's "Cooking Free" cookbook. The pizza (crust & sauce) recipe is also available online here: Open Original Shared Link . EVERYONE in the family likes the crust, and we use Classico's Tomato & Basil sauce for our pizza and spaghetti sauce. I like this book a lot better than any of several Bettie Hagman...

My 17 yr old just had the ImmunoLab test, BloodPrint1, done. It's an ELISA test, and tests 115 foods. It's got a high degree of reliability. The test costs between $500-$600, and I don't know yet if it will be covered by my insurance. (It was worth it to us, though, because it quickly identified 16 problem foods that we wouldn't have figured out on our...

I like Carol Fenster's "Cooking Free" better than Hagman's books. I'll look through my Hagmans (gluten-free and More gluten-free), but find myself continually going back to Cooking Free instead.

My daughter (17) was diagnosed with gluten intolerance about 2 months ago, after 4 years of health issues probably all stemming from NCGS/other food intolerances/malabsorption (but no D). She's been very good (except for one slip-up) about keeping away from all known gluten. She has, however, had two or three "spells" where she feels good for three or four...

I was just looking this up via Google today, and found an explanation. (NOTE: The sites I got this info from are selling wheat grass juice and/or barley juice as a component in their supplements.) According to several sites, the wheat grass and barley grass does not contain gluten because it's harvested before the wheat kernels (or whatever they're called...

I would definitely take my own food. It might make things with your relatives a little easier if you tell them The Doctor has given you a list of foods you can have (along with ways of preparing those foods) and you HAVE to stick to The Doctor's instructions. In my family, that has made it easier for the more-distant, non-Celiac relatives to accept...

I've also read Internet posts which say buying some foods at Asian markets is less expensive. (I particularly remember that rice flour was less expensive there.) I haven't been to one myself, so I don't have any personal experience.

You could get some more tests done, such as Candida (yeast) test, and Gliadin test, and a food allergy one (all bloodwork). These are the tests my daughter's MD did. On our first visit to her she pointed out that DD's symptoms were all those of problems with wheat, and drew blood for the Candida and Gliadin tests then. The results came back in about 2...

Really simplistically (and probably not exactly medically correct but close enough for explanation), when working properly your intestines are supposed to allow itsy-bitsy-wee-teeny-tiny bits of nutritional food bits (molecules/atoms) into your blood stream through itsy-bitsy-wee-teeny-tiny "nutrient holes" in your intestines, to provide nourishment for your...

I've ordered one for my teen-aged daughter, who's recently been diagnosed as gluten intolerant. The main reason I ordered it is so that her school (teachers and admin) will take her condition more seriously.

I make my own using Carol Fenster's recipe, and it's really good. I got the recipe from her EXCELLENT!!!! book, "Cooking Free". This book has recipes that can be made gluten-, dairy-, egg- and sugar-free. The directions are clear and easy, and there's lots of general information as well. So far we haven't found a recipe we didn't like.