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GFBetsy

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Latest Celiac Disease News & Research:

Everything posted by GFBetsy

  1. GFBetsy
    I think it's also normal to be worried when you aren't feeling crummy . . . it goes along with the fact that this is all very new and very important to you. I didn't get worried much with my first pregnancy, but when I was pregnant with my twins I was constantly worried that something had happened to one of them (not really sure why . . .). Every time I...
  2. GFBetsy
    The most commonly used tests are: Gliadin Antibody (IgA and IgG) Reticulin Antibody Tissue TransGlutaminase (Also an antibody test, I think) I'm not sure whether the last 2 are IgA or IgG ... does anyone else?
  3. GFBetsy
    Cody - Glad you found the store!
  4. GFBetsy
    . . . Hey! What are you eating Play Doh for? Didn't you know it was full of gluten!!!???
  5. GFBetsy
    You're welcome! By the way, for everyone in the Utah County area, there's a GIG meeting Thursday the 5th at 7 pm at Timpanogos Hospital in Orem. There will be a dietician there speaking about eating a healthy gluten free diet. Because I wasn't thinking, I will also be holding a cooking class that night at the Orem Macey's at 7 pm. We'll...
  6. GFBetsy
    I think that (regardless of where you are getting it from) the most important thing to do is increase your calcium right now. Talk to your doctor about the best ways to get it. Now for some encouraging news: my mom was 50 and premenopausal when she was diagnosed with celiac. She asked for a bone scan, and found that she had 40% bone loss in her...
  7. GFBetsy
    Congratulations! One more idea: cut it as soon as it's cool, then refrigerate/freeze what you're not going to eat right now. Then reheat a slice or two in the microwave when you want bread (20 or 30 seconds - until it's hot). That will help keep it from crumbling later. Enjoy your bread!
  8. GFBetsy
    You can also try decreasing the amount of baking soda or baking powder. Or, I've found that when I beat my eggs for a long time (after adding them to the batter) the gluten-free cookies tend to spread out less. Good luck!
  9. GFBetsy
    Actually, the gliadin tests are the least sensitive of all of the celiac tests. (Only 54% sensitive, according to one of my husband's lab magazines (he's a medical technologist).) So you could have it, even though that test was negative. In fact, the most sensitive of the celiac tests is only 86% sensitive, so even if ALL your tests came back negative...
  10. GFBetsy
    Actually, I've got a cousin and 2 second cousins living in the St. George area who all have celiac. Also, there's a store in St. George called "Water 2 Go" (I'm pretty sure that's what it's called . .. Water something, anyway) that I've heard has a really good selection of gluten-free items. Have fun, and welcome! BEtsy
  11. GFBetsy
    I was also going to suggest looking into Thyroid problems - and ask for a full Thyroid panel (T3 and T4 as well as TSH). Also, have your GYN check your hormone levels - it sounds like they've thrown themselves completely out of whack. Good luck!
  12. GFBetsy
    Here's the recipe I always use . . . maybe you'll have a bit better luck with a new recipe: True Yeast Bread/Pizza Crust - Adapted from Bette Hagman's Gluten Free Gourmet 3 C. gluten-free flour mix 1/4 c. sugar 3 1/2 tsp. Xanthan gum 1 1/2 tsp. Salt 1 3/4 c. lukewarm water 1/4 c. oil 1 tsp. Rice vinegar 3 eggs 1 1/2 Tbs. yeast Mix...
  13. GFBetsy
    Testing does tend to be less reliable on children, though I understand that there is a new test coming out (created by iNOVA) that is supposed to be sensitive enough to pick it up in children. (Don't think the major labs have picked it up yet, though it's through the FDA.) My daughter's bloodwork came back "equivocal", but I was pretty sure that she was...
  14. GFBetsy
    Ditto Jerseyangel's advice! Welcome!
  15. GFBetsy
    Oh, my goodness. I'm so sorry. I wish I could give you more than sympathy, but I don't know anything about the drug. Hope someone else does. And I'm glad to see you anyway.
  16. GFBetsy
    Sorry! I always forget to include that info, too. It's Bette Hagman's Featherlight mix and the recipe is: 1 c. rice flour 1 c. cornstarch 1 c. tapioca starch 1 TBS Potato FLOUR (not potato starch) Just mix them up (I make 12 - 15 cups at a time) and store it on the counter. (I use this mix in a lot of my recipes, so big batches make a lot of sense...
  17. GFBetsy
    One other suggestion: You could try decreasing your oven temp 25 degrees or so, too. It might be that your oven cooks a little hotter than the test ovens they developed their directions for - which would contribute to the "burned on the outside, raw on the inside" problem. Betsy
  18. GFBetsy
    Last night I realized something else that may help. I cooked some bread in someone else's oven, and I took it out after the normal baking time. The top was getting quite dark, so I figured it was done. As soon as I put it on the counter, the whole thing just collapsed. When I cut it , the bottom portion of the bread was solid, and looked damp (it was...
  19. GFBetsy
    Try this Open Original Shared Link recipe. My dad would rather eat these than "normal" sugar cookies, and he doesn't have a problem with gluten. They puff up and bake just like normal cut-out sugar cookies, and they taste like them, too!
  20. GFBetsy
    There are other proteins available, though. Nuts, etc. Boston listed several of them. Oops! Boston said it before i pushed Add! Sorry for the redundancy! By the way, Pita, does your wife have other dietary issues (lactose intolerance, etc.)? If so, there are still a lot of great recipes out there that can meet those needs as well as being gluten...
  21. GFBetsy
    You could try a dairy free chocolate frosting . . . sort of like pumpkin cookies with chocolate chips . . . It would be different, but it might be pretty good!
  22. GFBetsy
    I'm surprised that you could figure it out at all from the directions I gave! But I hope it ends up being a wothwhile "field trip" if you go to find it! Okay, here's the Pumpkin Roll recipe. 3 eggs 1 c. sugar 2/3 c. pumpkin 1 tsp. Lemon juice 3/4 c. hagman's featherlight mix 1 tsp. Baking powder 2 tsp cinnamon 1 tsp. Nutmeg...
  23. GFBetsy
    I was clicking through the "New Posts", and one of the threads had messages from Penguin, and I was all excited . . . and then I saw that the date of her posts was August 9th.
  24. GFBetsy
    I only wait a little bit in order to make the crust a little softer. It will be fine if you take it out right away. By the way, another thing that might help is to check out Bette Hagman's Gluten Free Gourmet Bakes Bread book. You can look to see about how much xanthan gum per cup of flour she uses for her bread recipes. I know that (at least in...
  25. GFBetsy
    Here are some of the world's best dip recipes, too: Veggie Dip 1 c. sour cream 1 c. Mayonnaise 1 tsp. dried dill weed 1 tsp. Beau Monde seasoning (Schilling, I think, but I think McCormick makes something similar . . . anyone know what it's called?) some dryed diced onions Mix it all up and let it sit in the fridge. Fruit Dip...
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