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  1. Wow, tempted, that sounds very familiar to me.

    I, too, was a baker, and now I'm having to re-learn how to do it! There are plenty of substitute and alternate flours out there to work with, though. The batters will look different (and taste different-- anything with soy flour tastes bitter before it's cooked, for example). So it can be discouraging, but you *can* make brownies and even cookies again. They'll be a little different, true, but when you're feeling better, you won't mind as much.

    In my case, after about a week since an exposure, most of the hives will be gone. Though I have a few that are stubborn enough to last for months. Don't forget to check the ingredients in your meds. If there's something in it you can't have, you may be able to find a different formulation.

    And honey, whatever you decide and whatever your diagnosis, you are *not* a hypochondriac. Do check in with your doctor when you get home.

  2. ::sigh::

    Wish I could, but way back when, when I was first trying to figure out what I was allergic to, I discovered that Wheat, Rye, Barley, and Corn are all off-limits. I suppose there's a possibility of cross-contamination, yadda yadda, but again, it seems to me that the end result is the same. If I eat it, I am not a happy camper.

    But I *could* have a chocolate milkshake! If I had to cut out dairy, I'd be crushed.

  3. Hi dh,

    A question (for you and for others): if you know you're sensitive to wheat, does it matter one way or another if you get a celiac diagnosis? I ask because I am allergic to wheat. I go back and forth about getting tested for celiac disease -- I already know that eating anything wheat/wheat-derived will make me miserable, so does it matter if I'm not eating it because I'm allegric to it or because I'm celiac? I feel like the end result is the same.

    I'd really like to know what people think about this.

    Has anyone out there with a wheat allergy been tested for celiac disease? or decided not to be tested?