Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Search the Community

Showing results for tags 'grain'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Celiac Disease & Gluten-Free Diet Forums

  • Diagnosis & Recovery, Related Disorders & Research
    • Coping with Celiac Disease
    • Celiac Disease Pre-Diagnosis, Testing & Symptoms
    • Post Diagnosis, Recovery & Treatment of Celiac Disease
    • Related Issues & Disorders
    • Dermatitis Herpetiformis
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes & Cooking Tips
    • Gluten-Free Restaurants
    • Traveling with Celiac Disease
    • Sports and Fitness
  • Support & Help
    • Introduce Yourself / Share Stuff
    • Parents, Friends and Loved Ones of Celiacs
    • Publications & Publicity
    • Doctors
  • When A Gluten-Free Diet Just Isn't Enough
    • Food Intolerance & Leaky Gut
    • Super Sensitive People
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • Calendar of Events
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area
  • Gluten-Free Crew of South Carolina's Introductions 👋
  • REDVIXENS CELIAC WARRIORS's LETS GET TO KNOW EACHOTHER !
  • REDVIXENS CELIAC WARRIORS's Navigating the Gluten-Free Social Dance
  • REDVIXENS CELIAC WARRIORS's Ice breakers -Share your most awkward gluten-free moment!
  • REDVIXENS CELIAC WARRIORS's What's your go-to gluten-free comfort food?

Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
  • The Autoimmune Fix
  • brhea308's Blog
  • Katie Ross' Blog
  • StephieRN's Blog
  • Chew This Up
  • nusr33n's Blog
  • BelievinMiracles' Blog
  • Kerbear's Blog
  • Dermatitis herpetiformis
  • Luna's Blog
  • amy29's Blog
  • redredwine's Blog
  • Laurie is a "sleestak"
  • Oli's Blog
  • amy29's Blog
  • GlutenFreeInSC's Blog
  • mntwins26's Blog
  • An Unmistakeable Journey
  • Svastha's Blog
  • My tummy used to hurt....
  • caseyazfox's Blog
  • Brae14 first blog
  • Sandi's Blog
  • haley12mom's Blog
  • 1desperateladysaved's Blog
  • tredart's Blog
  • Thesmophoria
  • Ali Demeritte's Blog
  • RestorationFarm's Blog
  • Help
  • nurse diesel's Blog
  • AutumnRZ's Blog
  • iang's Blog
  • Dee4275
  • BERNESES' Blog
  • Eeyore's Blog
  • rachelb86's Blog
  • Babsie
  • gf4life's Blog
  • Clossy's Blog
  • cathybee's Blog
  • What do I eat now?
  • Feelinggoodatlast's Blog
  • jenn30's Blog
  • Nancy's Celiac Adventure Blog
  • Husband_of_Celiac's Blog
  • jparyz's Blog
  • The Patient Celiac
  • Ann1231's Blog
  • poskers' Blog
  • lharris' Blog
  • Nomi's Blog
  • zipy's Blog
  • lex17's Blog
  • jennyg's Blog
  • Nomi's Blog
  • carolannjane's Blog
  • Kerry's GF Life
  • cartierclare's Blog
  • Nomi's Blog
  • gancan's Blog
  • skbird's Blog
  • freeoglutevil's Blog
  • Ronnie310's Blog
  • aaascr's Blog
  • Danesmommy's Blog
  • Colleen Markley
  • Susantg3's Blog
  • mjonesunc Dapsone Side-Effect Blog
  • cernacki's Blog
  • Colleeney's Blog
  • christicrete's Blog
  • DonnaW's Blog
  • Krystyn's Blog
  • Mosaics' Blog
  • Meemsy's Blog
  • Krystyn41's Blog
  • Trials and Tribulations
  • CeLiAc CeLeBrItY
  • Cee Cee's Blog
  • bunnyrobinson's Blog
  • ATC_BS_MS' Blog
  • learning2cope's Blog
  • Research on South African Celiac Tours
  • lindylynn's Blog
  • Celiaction's Blog
  • shelly184's Blog
  • Melissa.77's Blog
  • Keating's Not-so-Glutenfree life
  • AmandasMommy's Blog
  • Coeliac, or just plain unlucky?
  • bandanamama's Blog
  • megirae's Blog
  • Spunky's Blog
  • debnak's Blog
  • armetta's Blog
  • Ellenor Whitty's Blog
  • Mama Me Gluten Free
  • Ohmyword's Blog
  • KayJay's Blog
  • Karrera's Blog
  • Bear with me's Blog
  • nataliecooksgf's Blog
  • Blog
  • Scott's Celiac Blog
  • fitgirlie's Blog
  • Wall3424's Blog
  • Tabz's Blog
  • marshlakemom's Blog
  • Gluten Freedom
  • Angie Baker
  • Kimberly's Blog
  • Tiffanyt's Blog
  • Techmom's Blog
  • Elizaeloise's Gluten-Free Adventures
  • marie1122's Blog
  • Jonesy's Blog
  • Julie anne's Blog
  • mitchellbarbara's Blog
  • Molly's Blog
  • javore's Blog
  • micheleg7's Blog
  • K-rizzle's Blog
  • jab1980's Blog
  • Shelby
  • Reinhard1's Blog
  • Silly Yak 08's Blog
  • kristie51270's Blog
  • NotMollyRingwald's Blog
  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
  • num1habsfan's Blog
  • Adare's Blog
  • Ms. A's Blog
  • Celiac-Positive
  • Jason's Mommy's Blog
  • HeathEdm's Blog
  • CB1039's Blog
  • Mlisa's Blog
  • Lauren Johnson's Celiac Blog
  • I love my plant Cactus <3
  • Chele's Blog
  • lexusca's Blog
  • Blues Boulevard
  • Is Heat enough??
  • corprew's Blog
  • Inspiration
  • Cindy Neshe's Blog
  • JonJonQ's Blog
  • Jema's Blog
  • What I've Learned
  • Da Rant Sheet
  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
  • mkmaren's Blog
  • MJ
  • kcmcc's Blog
  • x1x_Stargirl_x1x's Blog
  • AuntT's Blog
  • Joe pilk
  • melly's Blog
  • amh04's Blog
  • malfnutstudent's Blog
  • Lexi's Blog
  • vivian929's Blog
  • dazed's Blog
  • nikkilea's Blog
  • Gail Marie's Blog
  • Lov2BeMe's Blog
  • dani's Blog
  • adiftime's Blog
  • bugs' Blog
  • ltsoukalas' Blog
  • 2babyangels' Blog
  • seeshell's Blog
  • My Blog
  • snash7805's Blog
  • GlutenFreeLexi's Blog
  • drewsant's Blog
  • SadAndSick's Blog
  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
  • Guth 101's Blog
  • YoAdrianne66's Blog
  • Gail Marie's Blog
  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
  • GFGF's Blog
  • Paramount's Blog
  • Naezer's Blog
  • Jcoursey's Blog
  • SMAS: www.celiac.com
  • gardener1's Blog
  • Naezer's Blog
  • JordanBattenSymons' Blog
  • JillianC
  • Sugar's Blog
  • Blanche22's Blog
  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
  • ohiodad's Blog
  • Newly Self Diagnosed?
  • misscorpiothing's Blog
  • anshika_0204's Blog
  • Petroguy
  • abqrock's Blog
  • WhoKnew?'s Blog
  • Soap Opera Central
  • nurcan's Blog
  • Cindy's Blog
  • Daughter_of_TheLight's Blog
  • nopastanopizza's Blog
  • w8in4dave's Blog
  • Mr J's Blog
  • Rachel Keating's Blog
  • paige_ann246's Blog
  • krisb's Blog
  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
  • quietmorning01's Blog
  • jaimekochan's Blog
  • Cheryl
  • Seosamh's Blog
  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • Eldene Goosen
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Elaine Anne
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • Sharon
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • Diane King
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Debado
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • Diane
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • Coming out having gluten intolerance and celiac disease
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Jordan23
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • Joe Westerlind
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • SusieQW
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
  • CVRupp's Blog
  • Having a Bad Day at the Doctor's Office
  • Everlasting Hope
  • Eating Gluten-Free at a Japanese Restaurant / Hibachi Grill
  • winniepooh's Blog
  • Lpa's Blog
  • Layla's Blog
  • Some Set-backs While on the Gluten-Free Diet
  • Keeping track...
  • ChristinaEve's Blog
  • A Celiac's Journal
  • Dining out Gluten Free
  • JerryK's Blog
  • Almendra's Blog
  • The Start
  • boho*mama's Blog
  • blueb's Blog
  • Cassy's Blog
  • Meliexox's Blog
  • Andrewx12's Blog
  • Cassy's Blog
  • Mrs. Alaska has Celiac Disease & Makes Gluten-free Living her Platform
  • little_c's Blog
  • GlutenFreeRaleigh's Blog
  • My struggles with the devil (celiac disease)
  • Meat Glue Secret - Why Celiacs Need to Beware of this Possibly Non-Gluten-free Ingredient
  • Gluten Free News
  • 1desperateladysaved's Blog
  • Anquish Over Gluten Free Easter
  • ANABANANA's Blog
  • Ceoliac Disease and Bladder problems
  • Hannahbutterfly's Blog
  • Gluten-Free Labeling and the FDA: We Are Watching (and so is Monty)
  • bebygirl01
  • Jen's Thoughts
  • Be Careful!
  • bebygirl01
  • Sunshine*'s Blog
  • num1habsfan's Blog
  • sophie5's Blog
  • How it all started...AKA...In the beginning
  • Blackwolf's Blog
  • charles76's Blog
  • Where do you want to eat Rich?
  • Joel_in_Phoenix's Blog
  • Evey's Blog
  • MissCandiquik's Blog
  • Beachmama's Blog
  • Frito-Lay to Begin Labeling Gluten-Free Products
  • megg811's Blog
  • The Gluten Free Fad
  • You Are Not A Celiac
  • mayleigh's Blog
  • lwb's Blog
  • Thank You for the Opportunity to Blog about Celiac Disease
  • IM85's Blog
  • Ramblings of the Pink Zella
  • My Story (Gettng Diagnosed with Celiac Disease)
  • Relentlessly Evolving
  • Autoimmune_what?!14's Blog
  • The Story of My Diagnosis
  • Hi from NZ and a couple of queries
  • Autoimmune_what?!14's Blog
  • Why am I Still in Pain and Why Can't They Find Anything?
  • treely's Blog
  • Brutonic's Blog
  • Gluten is stupid!
  • celiacmomof4's Blog
  • Trust Your Gut!
  • To be diagnosed or not to be diagnosed? That is the question.
  • amandasmommy2's Blog
  • The Educational, Dietary and Social Experiences of College Students with Celiac Disease
  • Celiac, Leaky Gut, and Interstitial Cystitis
  • It's the Most Gluten-Free Time of the Year - Sing Along, Folks!
  • Diagnosed 6 years, Dedicated NOW
  • wheeleezdryver's Blog
  • Gluten Intolerance Doesn't Exist?!
  • wheeleezdryver's Blog
  • Lady Sky's Blog
  • Let's Talk About It
  • South Florida Celiacs's South Florida Gluten free restaurants
  • South Florida Celiacs's Jim Natale
  • REDVIXENS CELIAC WARRIORS's Let’s extend our support and raise awareness about celiac disease,!!
  • REDVIXENS CELIAC WARRIORS's Navigating the Gluten-Free Wilderness
  • REDVIXENS CELIAC WARRIORS's Laughter is the Best Medicine: Celiac Edition 😄🍞

Categories

  • Celiac.com Sponsors
  • Celiac Disease Basics
  • Safe & Unsafe Foods & Ingredients
  • Videos
  • Product Reviews
  • Gluten-Free Recipes
    • Recipes by Continent or Country
    • Biscuits, Buns, Rolls, Scones & Waffles (Gluten-Free Recipes)
    • Dessert Recipes: Pastries, Cakes, Cookies (Gluten-Free)
    • Bread Recipes (Gluten-Free)
    • Flour Mixes (Gluten-Free)
    • Kids Recipes (Gluten-Free)
    • Snacks & Appetizers (Gluten-Free Recipes)
    • Muffins (Gluten-Free Recipes)
    • Pancakes (Gluten-Free Recipes)
    • Pizzas & Pizza Crusts (Gluten-Free Recipes)
    • Soups, Sauces, Dressings & Chowders (Gluten-Free Recipes)
    • Cooking Tips
  • Diagnosis, Testing & Treatment
  • Latest Research
  • Miscellaneous Articles
    • Additional Concerns
    • Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Product Labeling Regulations
    • Codex Alimentarius Wheat Starch
    • Celiac.com Podcast Edition
    • Tax Deductions
  • Journal of Gluten Sensitivity
    • Summer 2025 Issue
    • Spring 2025 Issue
    • Winter 2025 Issue
    • Autumn 2024 Issue
    • Summer 2024 Issue
    • Spring 2024 Issue
    • Winter 2024 Issue
    • Autumn 2023 Issue
    • Summer 2023 Issue
    • Spring 2023 Issue
    • Winter 2023 Issue
    • Autumn 2022 Issue
    • Summer 2022 Issue
    • Spring 2022 Issue
    • Winter 2022 Issue
    • Autumn 2021 Issue
    • Summer 2021 Issue
    • Spring 2021 Issue
    • Winter 2021 Issue
    • Autumn 2020 Issue
    • Summer 2020 Issue
    • Spring 2020 Issue
    • Winter 2020 Issue
    • Autumn 2019 Issue
    • Summer 2019 Issue
    • Spring 2019 Issue
    • Winter 2019 Issue
    • Autumn 2018 Issue
    • Summer 2018 Issue
    • Spring 2018 Issue
    • Winter 2018 Issue
    • Autumn 2017 Issue
    • Summer 2017 Issue
    • Spring 2017 Issue
    • Winter 2017 Issue
    • Autumn 2016 Issue
    • Summer 2016 Issue
    • Spring 2016 Issue
    • Winter 2016 Issue
    • Autumn 2015 Issue
    • Summer 2015 Issue
    • Spring 2015 Issue
    • Winter 2015 Issue
    • Autumn 2014 Issue
    • Summer 2014 Issue
    • Spring 2014 Issue
    • Winter 2014 Issue
    • Autumn 2013 Issue
    • Summer 2013 Issue
    • Spring 2013 Issue
    • Winter 2013 Issue
    • Autumn 2012 Issue
    • Summer 2012 Issue
    • Spring 2012 Issue
    • Winter 2012 Issue
    • Autumn 2011 Issue
    • Summer 2011 Issue
    • Spring 2011 Issue
    • Winter 2011 Issue
    • Autumn 2010 Issue
    • Summer 2010 Issue
    • Spring 2010 Issue
    • Winter 2010 Issue
    • Autumn 2009 Issue
    • Summer 2009 Issue
    • Spring 2009 Issue
    • Winter 2009 Issue
    • Autumn 2008 Issue
    • Summer 2008 Issue
    • Spring 2008 Issue
    • Winter 2008 Issue
    • Autumn 2007 Issue
    • Summer 2007 Issue
    • Spring 2007 Issue
    • Winter 2007 Issue
    • Autumn 2006 Issue
    • Summer 2006 Issue
    • Spring 2006 Issue
    • Winter 2006 Issue
    • Autumn 2005 Issue
    • Summer 2005 Issue
    • Spring 2005 Issue
    • Winter 2005 Issue
    • Autumn 2004 Issue
    • Summer 2004 Issue
    • Spring 2004 Issue
    • Winter 2004 Issue
    • Autumn 2003 Issue
    • Summer 2003 Issue
    • Spring 2003 Issue
    • Winter 2003 Issue
    • Autumn 2002 Issue
    • Summer 2002 Issue
  • Related Diseases and Disorders
    • Anemia and Celiac Disease
    • Arthritis and Celiac Disease
    • Ataxia, Nerve Disease, Neuropathy, Brain Damage and Celiac Disease
    • Autism and Celiac Disease
    • Bacterial Overgrowth, Candida Albicans and Celiac Disease
    • Cancer, Lymphoma and Celiac Disease
    • Casein / Cows Milk Intolerance and Celiac Disease
    • Cognitive Impairment and Celiac Disease
    • Crohn's Disease and Celiac Disease
    • Depression and Celiac Disease
    • Dermatitis Herpetiformis: Skin Condition Associated with Celiac Disease
    • Diabetes and Celiac Disease
    • Dyspepsia, Acid Reflux and Celiac Disease
    • Epilepsy and Celiac Disease
    • Fertility, Pregnancy, Miscarriage and Celiac Disease
    • Fibromyalgia and Celiac Disease
    • Growth Hormone Deficiency and Celiac Disease
    • Heart Failure and Celiac Disease
    • Infertility, Impotency and Celiac Disease
    • Inflammatory Bowel Disease and Celiac Disease
    • Intestinal Permeability and Celiac Disease
    • Irritable Bowel Syndrome and Celiac Disease
    • Kidney Disease and Celiac Disease
    • Liver Disease and Celiac Disease
    • Migraine Headaches and Celiac Disease
    • Multiple Sclerosis and Celiac Disease
    • Obesity, Overweight & Celiac Disease
    • Osteoporosis, Osteomalacia, Bone Density and Celiac Disease
    • Psoriasis and Celiac Disease
    • Refractory Celiac Disease & Collagenous Sprue
    • Schizophrenia / Mental Problems and Celiac Disease
    • Skin Problems and Celiac Disease
    • Thyroid & Pancreatic Disorders and Celiac Disease
    • Other Diseases and Disorders Associated with Celiac Disease
  • Origins of Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats: Are They Gluten-Free?
  • Frequently Asked Questions About Celiac Disease
  • Support Groups
    • Outside the USA: International Celiac Support Groups
  • Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free Foods & Beverages
  • Allergy vs. Intolerance

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location

Found 21 results

  1. Celiac.com 07/20/2024 - We get a lot of questions from the celiac community about finding gluten-free food options. One common question is about breakfast, specifically, do omelets contain grain, and are they gluten-free? Typical Ingredients in Omelets Omelets are typically grain-free and gluten-free as they are primarily made from eggs. Here are common ingredients in omelets: Eggs: The base ingredient of all traditional omelets, they are naturally gluten-free and grain-free. Vegetables: Common fillings like tomatoes, peppers, onions, and spinach naturally gluten-free and grain-free. Cheese: Usually gluten-free and grain-free, but some processed cheeses might have additives that could contain gluten. Meats: Ham, bacon, sausage, etc., is typically gluten-free and grain-free, but always check if they're processed as some may contain gluten ingredients as fillers, especially sausages. Herbs and Spices: Generally gluten-free and grain-free, but mixed seasonings should be checked for additives that could contain gluten. Note: Always avoid anything breaded or with obvious gluten ingredients. Potential Gluten and Grain Contaminants While traditional omelets are grain-free, certain ingredients or cooking methods can introduce grains or gluten: Processed Meats: Some sausages or bacon may have fillers or binders containing grains. Cheese: Certain processed cheeses may contain stabilizers or anti-caking agents derived from grains. Sauces or Gravies: Any additional sauces might contain flour or other grain-based thickeners. Cooking Methods: Cross-contamination in kitchens, especially where flour is used, can be a concern. How to Ensure a Grain-Free and Gluten-Free Omelet To ensure your omelet remains grain-free and gluten-free, follow these tips: Ask for Ingredients: If dining out, ask the server or chef about the ingredients and how the omelet is prepared. Prepare at Home: Making an omelet at home allows you to control all ingredients and avoid any grains or gluten. Check Labels: When using pre-packaged ingredients, read labels to ensure no grain-derived additives or gluten are included. So, while traditional omelets are typically grain-free and gluten-free, it's always wise to confirm specific ingredients and be aware of potential cross-contamination, especially when eating out or using processed items. This extra caution is crucial for those with celiac disease to avoid any gluten exposure.
  2. Celiac.com 12/24/2022 - My doctor is a nice guy. He is also very bright and has an impressive memory for many things. He couldn’t have gotten through medical school—he couldn’t even have gotten acceptance into medical school without being pretty capable. But he can’t know as much about me as I do. Neither has he observed my children for as long or with as much concern as I have. If we are ever to achieve balanced relationships with physicians, we must all acknowledge our own, and each others’ expertise. The history of the discovery of the gluten-free diet is really a story that should improve doctor-patient collaboration if the facts ever become widely known. World War II Grain Shortages or Concerned Mom? Not long ago I listened to a speaker, once again, crediting World War II grain shortages in The Netherlands for Dr. Dicke’s discovery of the gluten-free diet as the treatment of choice for patients with celiac disease. This is a myth that has been perpetuated for far too long. This faulty tale sullies the memory of a great scientist, Dr. Willem Karel Dicke, and robs a concerned mother of the credit she richly deserves. The facts are available in Dr. Dicke’s Ph. D. thesis. Dr. Chris Mulder has generously provided an English translation of Dr. Dicke’s thesis. In his thesis, Dr. Dicke clearly states that the insight came from a 1932 meeting with two colleagues and a discussion of their observations of a child with celiac disease. This was long before World War II even began, and the grain shortages actually occurred late in the war. Further, in the follow-up commentary at the end of the translation, Dr. Mulder reveals that the idea, which led to these 1932 insights, originated with a concerned mother’s observations of her own child, and her comments to Dicke’s colleagues. The myth about World War II grain shortages simply does not jibe with the facts. It seems far more likely that a concerned mom, not a busy pediatrician, would notice what a child ate and how that affected his bowel movements. To my ears, this latter explanation has the ring of truth. The question of who deserves the credit for this pivotal insight may not appear very important. However, our increasingly specialized society pressures us to place more and more trust in the specialist, whether lawyer, doctor, or auto mechanic. When we are placing our own and our children’s health and safety in the hands of another person, we may reasonably expect these specialists get their facts straight on simple historical issues that can easily be investigated. Investigating a Mother's Hypothesis Dr. Dicke’s important role, as a physician and a man of science, was to investigate this concerned mother’s hypothesis. His memory is enhanced by the recognition he freely rendered to the originators of the idea. We not only violate his memory, we insult his stature as a scientific investigator, when we perpetuate the false claim that the chance occurrence of WW II grain shortages led to the discovery of the treatment value of a gluten-free diet. More importantly, this question speaks to the importance of trusting ourselves, our own observations, and our own assessments—our own gut, if you will, in our quest for health. Dr. Dicke’s work was extremely important and it constituted a huge contribution to Humanity. His research has already saved countless lives and will continue to do so. But we need to remember that the original insight that identified the trigger for celiac disease came from an observant mother. In remembering this, many of us will feel empowered to collaborate with our physicians, rather than blindly accepting yet another useless prescription. And that is the pivotal importance of publicly recognizing where the idea of a gluten-free diet originated. We need to recognize that the physician’s expertise is only one important element in the diagnostic and treatment process. We may often defer to doctors’ superior knowledge of medical issues. However, our own expertise, as the occupants of our bodies, or as parents, must also contribute to this process and our subsequent healing. We need to trust our own observations and judgement. Dismissal or denigration of our unique expertise bespeaks a competitive spirit; not a collaborative one. Such a competitive attitude may weaken the diagnostic process and hinder our recovery.

  3. Celiac.com Sponsor (A8):
    Celiac.com Sponsor (A8):



    Celiac.com Sponsor (A8-M):



  4. Celiac.com 08/16/2021 - Australian researchers are warning that proteins in the common weed ryegrass could pose significant gluten-contamination problems for people with gluten sensitivity and for Australian farmers growing gluten-free crops, such as millet, buckwheat and sorghum. Ryegrass is commonly used as livestock feed and also as a turf of choice for sports pitches. A strain of ryegrass also graces the famed tennis courts at Wimbledon. But ryegrass is also a regarded as a menace, and regarded as an undesirable weed, especially among gluten-free crop growers. Researchers have expressed concern that the gluten-like proteins found in ryegrass might readily mix with crops used as gluten-free products, and trigger reaction among people with celiac disease or gluten intolerance. Research led by Edith Cowan University (ECU) and Australia's national science agency, CSIRO, identified the proteins in 10 strains of ryegrass (Lolium species), a costly and invasive family of weeds commonly found in Australian cereal crops. The research team found nearly twenty proteins found in ryegrass, which showed similar properties to gluten proteins, says Dr. Sophia Escobar-Correas, a researcher based at ECU and CSIRO. While ryegrass proteins are technically not defined as gluten, they may trigger reactions for some people with celiac disease or gluten intolerance. Dr. Escobar-Correas says that her team has "developed a method to detect these ryegrass proteins that allows us to distinguish them from other grains." To better understand whether these ryegrass proteins may be a problem, Dr. Escobar-Correas plans to undertake clinical studies to determine if these proteins trigger a celiac response. If people with celiac disease or gluten intolerance react to these proteins, she says, "then it's important that we develop tests to detect their presence in food products which are otherwise gluten-free." Professor Michelle Colgrave of ECU and CSIRO, and a co-author on the research, says the research lays down a marker for gluten-free products "by giving consumers and producers confidence that products labelled as gluten-free are free from other proteins which may trigger reactions resulting from agricultural co-mingling." The idea that rye grass contamination in gluten-free grain products could cause reactions for people with celiac disease and gluten-intolerance is an interesting one, and certainly merits further study. Maybe that Wimbledon grass Novak Djokovic snacked on was not so gluten-free after all?
  5. Celiac.com 11/21/2013 - Gluten-free food manufacturer Against the Grain, of Brattelboro Vermont, has filed a trademark infringement lawsuit against a California company doing business as Against All Grain. Against The Grain Gourmet Foods has filed documents in the U.S. District Court for the District of Vermont asking the court to order Against All Grain to give up all claims to the name. The lawsuit, which was filed on Oct. 11, alleges the use of Against All Grain by the defendants "is likely to cause confusion, to cause mistake, or to deceive and therefore constitutes infringement of Plaintiff's federally registered trademark ..." In the court documents, attorneys for Against The Grain assert that the defendants are using a website and Facebook page and have published a cookbook of gluten-free recipes using their "Against All Grain" marks. The documents filed by Against The Grain further assert that Against All Grain's alleged infringements have devalued Against The Grain's brand and will confuse consumers, some of whom might assume there is a relationship between the two companies. Sound complicated? It is, a bit, and not just for the similarity of names. Want to read a detailed account? Check out this excellent article by Bob Audette for the Brattleboro Reformer, which does a great job of laying out the legal zigs and zags of this particular gluten-free name battle.
  6. Celiac.com 04/04/2014 - Many people looking for gluten-free grains that pack a big punch turn to ancient grains like quinoa, sorghum, and millet. Now, more and more people are expanding that list to include teff, the ancient grain that is a staple in the Ethiopian culture. In fact, in some circles, teff is being called the next rival to quinoa. That may be due in part to the Ethiopian government's campaign to promote teff to western markets. The main selling points are that teff is gluten-free and nutritious, rich in amino acids, protein, iron and calcium. Teff also makes a good substitute for wheat flour in many recipes. These facts, along with plans by the Ethiopian government to double the production of teff by next year could help feed the growing global demand for gluten-free grains. I've known about teff since around the turn of the century. There was, and I think still is, a great little Ethiopian restaurant in town that, with a few days advance notice, would make injera, the spongy traditional bread using pure teff and no wheat. Their food was delicious, and I've remembered teff fondly ever since then. Source: WIKIPEDIA

  7. Celiac.com Sponsor (A8):
    Celiac.com Sponsor (A8):



    Celiac.com Sponsor (A8-M):



  8. Celiac.com 05/29/2009 - Quinoa is making a comeback as a "wonder grain." Before going gluten free, most people have never heard of quinoa. But, once you embrace the gluten-free lifestyle, you should learn more about this amazing grain. Quinoa is an ancient grain that has been grown in South America for thousands of years and was called the "gold of the Incas." The grain resembles millet and has a bitter protective saponin coating that protects the grain from being eaten by birds and insects. Today, many companies that sell quinoa in the United States remove the bitter saponins. This allows you to prepare the quinoa without having to rinse it first. Quinoa is gluten-free, high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. Due to quinoa being a complete protein, it is an excellent food choice for the gluten-free vegan. To prepare the quinoa for cooking, either purchase pre-rinsed quinoa or rinse the quinoa in a strainer until the saponins are removed. To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. Serve quinoa as a replacement for rice or couscous. Quinoa is delicious served cold or warm and can be frozen and reheated. It is recommended to prepare the entire box of quinoa and freeze the unused portions for later use. Tuscan Quinoa Salad Recipe Ingredients 2 cups cooked quinoa ¼ cup scallions, chopped 2 cloves garlic,minced 1 box cherry tomatoes, sliced in half ½ cup pine nuts, toasted ½ cup fresh parsley, chopped ½ cup fresh basil, chopped 3 T olive oil juice from half of a lemon kosher salt and pepper to taste To Prepare Prepare quinoa according to recipe on package. Add remaining ingredients to quinoa. Season with salt and pepper to your liking. You may replace oil and lemon juice with Italian dressing. Sources for info on quinoa: Quinoa Corporation Eden Organics Homegrown Harvest
  9. Celiac.com 07/13/2014 - If you're looking for a quality product that can make several different kinds of baked goods including muffins, pancakes, waffles, sweet bread, and brownies you definitely need to get VersaMeal's Whole Grain Gluten-Free Baking Blend. This new product comes in a two pound bag and it does not contain starches, gums or cellulose that are used in most other conventional mixes. I tried the blueberry muffin recipe and they came out moist with a golden crust topping that was delicious! These muffins are great for breakfast or a midnight snack or any time in between.
  10. Celiac.com 03/25/2020 - One question we get fairly regularly here at celiac.com is: Is farro gluten free and safe for people with celiac disease? Farro can be a confusing term, because the term "farro" is used for three wheat species: spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum), which, according to Wikipedia, are all types of hulled wheat, that is, wheat that cannot be threshed. Regional differences in what is grown locally and eaten as farro, as well as similarities between the three grains, may explain the confusion. Also confusing is the fact that farro is often called "low in gluten." You can see the confusion about farro in the celiac.com forum after one member read this article on farro in The New York Times, which included these lines: "Because it is so easily digested and so low in gluten, farro can often be eaten by people who are normally gluten-intolerant." However, the key word in all kinds of farro is "wheat," as in gluten. Because farro is made up of different varieties of wheat, it always contains gluten and is not gluten-free or safe for people with celiac disease. Even if farro is lower in gluten than current wheat varieties, it is still a form of wheat and is unsafe for people with celiac disease.
  11. Celiac.com 03/10/2020 - One question we get a lot at celiac.com is: Is fonio gluten free and safe for people with celiac disease? Fonio is a highly nutritious African grain that is gluten-free and safe for people with celiac disease. Our recent article on fonio talks about its origins, and how it is traditionally grown only in the Sahel region of Africa — a narrow belt that runs south of the Sahara and north of the savannah from the Atlantic Ocean to the Red Sea. Fonio high in nutrients, and is rich in fiber, protein, amino acids, B vitamins, zinc and magnesium. Fonio has a slightly nutty flavor, produces excellent gluten-free flour, and works well for baking. Fonio can also be eaten alone like couscous or quinoa. Another good thing mentioned in the article is the fact that a new state-of-the-art processing plant in Senegal in West Africa, coupled with a pasteurization and quality control plant in North Dakota will likely raise annual exports of fonio, and help to make this gluten-free grain much more familiar to people with celiac disease and gluten-sensitivity. So, yes, fonio is gluten-free and safe for people with celiac disease. Safe Gluten-Free Foods and Ingredients Unsafe Non-Gluten-Free Foods and Ingredients
  12. Celiac.com 01/17/2020 - What's fonio and why is it set to take the gluten-free world by storm? In West Africa, fonio is well-known for its great taste and dish nutritional profile. In addition to being a nutritious and great tasting, fonio is a versatile and highly sustainable crop. Fonio does well in dry areas, has low water needs, and grows well without pesticides. Fonio is rich in fiber, protein, amino acids, B vitamins, zinc and magnesium. With its slightly nutty flavor, fonio makes good gluten-free flour and can be used in many baking applications. It also be eaten alone like couscous or quinoa. Outside of Africa, however, fonio is virtually unknown. Among those who do know it, it has a reputation as a difficult grain to harvest. Grown only in the Sahel region of Africa — a narrow belt that runs south of the Sahara and north of the savannah from the Atlantic Ocean to the Red Sea, fonio has never been formally cultivated, and is uncommon outside of that region. That's set to change. Once a new state-of-the-art processing plant in Senegal in West Africa, coupled with a pasteurization and quality control plant in North Dakota are in operation, annual exports of fonio could quickly climb to thousands of tons, says Peter Carlson, director of Terra Ingredients, a leader in commercial ingredients made from organic and non-GMO grains, pulses and other plants. With processing facilities in the United States, and markets on six continents. Currently, only a few small companies export fonio, which means the price remains high. A company called Yolélé Foods sells three 10-ounce bags of fonio grain on Amazon for $19.95. Carlson says that once he learned about fonio, the decision to incorporate the grain into their company offerings was simple. Doing it at scale means the price could come down quickly, as supplies rise. Terra Ingredients has been working with a women's co-op, which processes small quantities of fonio by hand. Currently, hand processing takes nearly one-hundred women working full-time two weeks to fill a single commercial barrel with fonio. Soon, however, the fonio will be processed mechanically, while the women will perform other roles in the company, including liaising with growers, ensuring quality, and overseeing some of the processing work. Even though fonio is gluten-free, Carlson points out that fonio is not a niche product. "I think I keep going back to the taste, because that's what we hear from so many people." Carlson said. Because of fonio's great taste, he expects the non-gluten-free market to be big. If you're looking for a tasty, nutritious new gluten-free grain to round out your celiac disease diet, keep your eye out fonio at a store near you. Read more about fonio at FoodDive.com
  13. Celiac.com Article: Meet Fonio, the Gluten-Free African Super Grain View full article
  14. What is Gluten? Gluten is a huge molecule held together by smaller molecules linked together called amino acids. A very tiny part of the gluten molecule can initiate a response. If each amino acid that makes up gluten is represented as a single letter that very tiny part would be: SGQGSFQPSQQ. There are other sequences of amino acids that cause a reaction in gluten sensitive individuals, but the point is, as tiny as this fragment is with respect to the entire gluten protein, it is still HUGE with respect to the size of ethanol (the stuff you are drinking). What is Alcohol? The alcohol you drink is ethanol. Ethanol is smaller than the size of the smallest amino acid in the smallest fragment of gluten that has been shown to initiate an autoimmune reaction. More specifically, ethanol is about 10 atomic mass units smaller than just the G in the sequence shown above. What are Amino Acids? The G is glycine, and by the way, each of these amino acids (represented by letters) by themselves is safe, and sold at most health food stores. For example Q = glutamine (yes, “L-glutamine,” the same amino acid mentioned in a recent post and used to heal intestinal damage). If the protein is viewed as beads on a string, then one of those beads might be good for you, but certain sequences strung together can initiate an allergic reaction of many types from acute peanut allergy to less-than-obvious gluten sensitivity. What is Distillation? When a distillation is performed, pure ethanol is separated away from all of the other “stuff” that forms as a result of fermentation. This is because ethanol is volatile (meaning it becomes a gas in the distillation process). Imagine a vat of fermentation products, you heat it, and only the volatile molecules like ethanol enter a tube attached to the vat. This tube is not just any tube - it is a curved condensation tube! Here is what it does: While the heated gas form of ethanol floats into it (because that is what gases do), the molecules are cooled and condense back into a liquid, and fall into a new sparkling clean vessel containing the stuff that intoxicates you and any other volatiles. So the fancier distillation columns that are actually used industrially also purify the ethanol away from other volatiles. Gluten does not stand a chance of “crossing over” because it is not volatile. Here is a simplified analogy. Let's say you put some sand in the bottom of your tea kettle. If you take the spout off your tea kettle, and attach a condensing tube to the opening (a curved tube would be the simplest type of condensing tube but there are many elaborate types), you could distill your water away from the sand. The condensing tube would be curved so as to open into a new clean pot. Let us pretend that the sand is gluten and the water is ethanol. When you heat to the boiling point, the liquid becomes gas so it travels into the condenser, cools and becomes liquid, then falls into the clean pot. Now having read that, is there any way that the new clean pot would contain any sand? No, and distilled alcohol (ethanol) does not contain any gluten. Remember, gluten is not volatile. Another non-volatile compound is table salt. So you could perform a distillation at home, with salt water. Has anyone ever inadvertently done this? Boiled a pot of salt water, perhaps to make some Tinkyada pasta, and walked away to do something else. You came back to find your pot almost empty with white crusty stuff (salt) all inside the pot. So the gluten is left behind in a distillation process. If malt is added to the distilled product it will be disclosed on the ingredients label. What is Vinegar? Vinegar is formed by fermentation in a similar way that ethanol is formed by fermentation. The process is to take ethanol and ferment it with bacteria. Later, there is a filtration to remove the bacteria. Rarely, vinegar is fermented from wheat-based alcohol. “Distilled vinegar,” gets its name from the fact that it was fermented from distilled alcohol. Why is Vinegar Still Questioned? The answer could be, perhaps, because so many people report a reaction to it and vinegar-based products. The never-ending fear is that cross-contamination during the fermentation process is leading to barely detectable amounts of gluten in the finished product (by barely detectable, I mean in terms of commercially available tests). Since the vinegar is rarely distilled post fermentation from the ethanol, the “messy” nature of the second fermentation step could pose a problem, especially for highly sensitive individuals. If the alcohol gets all used up by the bacteria, the bacteria go on to form carbon dioxide and water from the vinegar. So alcohol is periodically added in the fermentation process. Conceivably, one “shortcut” would be to just add beer at this juncture. Adding beer or some other form of cheap malted alcohol would keep the culture alive, and increase the “quality” and yield of the vinegar. Another fear is that the bacterial “mother” as it is called, contains trace gluten through cross-contamination. Claims that these practices actually take place are unsubstantiated by evidence. Why are Distilled Spirits Still Questioned?That is a good question, I do not know.Take a Short Quiz on this Topic: You bought mustard and pickles at the grocery store. These products contain “distilled vinegar” according to the ingredients labels, and the label does NOT say “contains: wheat.” Are the mustard and pickles gluten-free? Rum, gin, whiskey, and vodka are distilled beverages. If they are not flavored with something that contains wheat (would be declared on the label), rye, or barley (usually in the form of “malt”), are they gluten-free? What is wrong with the following statements (they have all been cut and pasted from various blogs and forums on the topic of celiac disease)?a. “Most alcohols are distilled in such a way that any wheat gluten is no longer present.”b. “Even trace amounts of gluten that make it past the filter system can be harmful.”c. “It seems improbable to me, too, that gliadin could survive the distillation process.” Answers: Yes, unless you have reason to believe otherwise, in which case you should simply avoid them. Yes. 3a. All alcohols, if distilled, have been removed from any type of gluten. 3b. Distillation is nothing like a filtration. We are not separating small from large, there is no filter. Filtration would be like how your coffee pot separates water from the coffee grains. A tear in the filter would result in a big problem, right? Filtration is a separation based on size, distillation is a separation based on volatility. 3c. Do we care whether gliadin (a name given to part of wheat gluten) “survives” the process or not? No, because it has been left behind to stew in its own juices in the distillation pot. Your stuff (the ethanol) has floated away, and entered a new, clean pot. Some people have this idea that we heat the fermented mixture to smithereens and it somehow decomposes the molecules of gluten. Clearly, such a process would be ineffective or else we could simply “cook,” “roast,” “fry,” or “burn” the gluten out of our foods, and we know that we cannot do that.
  15. Celiac.com 11/15/2017 - Quinoa is regarded as safe for people with celiac disease. For many years, some celiac support groups listed quinoa as unsafe due to cross-contamination concerns. But any grain is unsafe for celiacs if it is contaminated with wheat, rye or barley. Some grains have a higher risk of such contamination, others have a low risk. Based on its low risk for cross-contamination, Celiac.com has had quinoa on our safe list since 1995. A vast amount of evidence supports that listing. The latest research shows that celiac patients can safely tolerate up to 50 g of quinoa daily for 6 weeks. The researchers in this test point out that further studies are needed to assess long-term effects of quinoa consumption. In the short-term test, the researchers looked at 19 treated celiac patients who ate 50 g of quinoa every day for 6 weeks as part of their regular gluten-free diet. The team evaluated diet, serology, and gastrointestinal parameters, and made histological assessments of 10 patients, both before and after they consumed quinoa. The results show that celiac patients seem to tolerate quinoa well, and it doesn't trigger any symptoms or cause any gut damage or dysfunction. The team found normal gut structure and mucosa to confirm that assessment. In fact, patients saw a general improvement histological and serological results, so better gut conditions and less blood antibodies to gluten in patients who ate quinoa. Celiac patients who ate quinoa for 6 weeks also experienced a mild reduction in blood pressure. Overall, this is the first clinical study to show that celiac patients can safely tolerate up to 50 g of quinoa daily for 6 weeks. Obviously, future studies need to look at the safety of long-term quinoa consumption. That said, quinoa seems to be safe for celiac patients on a gluten-free diet. If you really want to be sure, quinoa grown in main producer countries of Bolivia, Peru and Ecuador, where practically no wheat is grown, is probably the safest bet for those on a gluten-free diet.
  16. Celiac.com 10/03/2017 - As people eat less processed foods, and more people adopt a gluten-free diet, manufacturers are selling less and less refined wheat flour, less bread, rolls, and cereals. Consumption of wheat is plummeting, and that has the people who grow wheat wondering what to do. Well, one thing wheat growers can do is hire researchers to study the problem in such a way that the logical conclusion is that foods made from refined grains, such as breads, rolls, and cereals, aren’t really that bad after all. And that seems to be what happened with a recent study funded by the Grain Foods Foundation, an industry group. Unsurprisingly, perhaps, the study, published last month in the journal Nutrients, calls things like breads, rolls, tortillas, and ready-to-eat cereals "meaningful contributors" of nutrients like thiamin, folate, iron, zinc, and niacin. The study notes that such foods are also low in added sugars and fats, which is not the case with many grain foods like baked goods. Rather than being independent, both authors of the study work for PR companies that help other companies, including major food and beverage companies, communicate the benefits of their products. While it’s true that many refined grain foods provide these nutrients, there are many other sources. For example, foods like white beans, lentils, spinach, dark chocolate, and tofu provide iron, while oysters, beef, baked beans, yogurt, and chickpeas provide zinc. Is bread bad for people? Mostly not. People with celiac disease need to eat gluten-free, and should probably make an extra effort to eat foods that are nutrient dense. For most folks bread is fine, but as with many foods, not all breads are equal. Look for whole-grain breads that are nutrient dense. Watch out for the added sugar, salt, and fat that come with many processed foods. And don’t be swayed by industry-funded studies that tell you to eat more of the product they are peddling. Read more at: Healthline.com
  17. Celiac.com 05/04/2015 - Kansas farmers grow a lot of wheat. People with celiac disease avoid wheat like the plague. Not only are people with celiac disease avoiding wheat, but the vast majority of people who avoid wheat now do so for non-medical reasons. With celiac disease rates on the rise, and millions of non-celiacs now avoiding gluten for non-medical reasons, the gluten-free food industry is worth nearly a billion dollars a year in the U.S. alone. This reality has wheat farmers and researchers scrambling to develop wheat strains and products that are safe for consumption by people who follow gluten-free diets. If the The Kansas Wheat Commission has its way, people with and without celiac disease will eat gluten-free wheat in the future. The Commission is providing $200,000 in seed money to support a project intended to identify every component in wheat’s genetic sequence that might trigger adverse reactions in people with celiac disease. The project is being led by researcher Chris Miller, senior director of research for Engrain, a Kansas company that makes products to enhance the nutrition and appearance of products made by the milling and cereal industry. Understanding the causes of celiac disease and gluten intolerance is the goal of numerous researchers worldwide. Some researchers focus on human diagnosis and treatment, while others work on better understanding the 20 or so wheat protein fragments currently known to cause celiac reactions. But no research team has identified every component in wheat that contributes to adverse reactions in people with celiac disease. No researcher or team has yet bred a variety of wheat that is safe for celiac sufferers to eat. Miller says his team hopes to be "one of the first to establish this comprehensive screening of reactive proteins in wheat." The research began in July at the Wheat Innovation Center in Manhattan, Kansas, and remains in its early stages, with researchers extracting proteins from various varieties of wheat in the Kansas wheat repository that dates back to the 1900s in hopes of finding a variety that might already be low in reactivity for celiac sufferers. Later on, the team intends to combine the proteins with anti-gluten antibodies produced by the human immune system to test for immune reactions. Eventually, researchers hope to develop a gluten-free wheat using traditional breeding methods. What do you think? Will they succeed? Would you eat products made from gluten-free wheat? Read more at AP.
  18. From Brian Kuhl (bkuhl@dantec.com) of Dantec Corp. - Waterloo, ON, Canada (Celiac.com 06/12/2000) I work for a company that supplies computerized control equipment to the grain handling industry. I have been in grain elevators across Canada and the US. I have limited experience with flour mills. Virtually all grains and bean crops are contaminated, their is little economic incentive for the elevators to fix this problem as most often a small amount of a less expensive crop is contaminating a more expensive one. I have even seen elevators intentionally contaminate certain high price commodities (i.e. bean crops), though to be fair most of this is removed by cleaning equipment at the mills. And if the allowable limits are exceeded the train-car or transport-truck will be rejected by the mill and sent back to the elevator at a considerable expense. Since all grains are moved by the same equipment and this metal equipment is forever wearing out allowing small amounts of amounts of grain to spill into the holding area for another. Also the same equipment is used to move different grains, it is possible for a truck carrying one grain to dump into the same elevating equipment that was just used to carry another, a certain amount of residue is left in even the most well maintained equipment. As someone with mild wheat intolerance (I have never been tested for celiac), I do not worry about this. The intolerance is not an allergic reaction, the miniscule amounts of gluten I would encounter from this sort of thing is miniscule, and I have never had a symptomatic reaction to any oat product. But I am forever reacting to restaurant food that has been dusted with flour, or potato soups that have been thickened with flour. My worst experience is when I was served cream-of-wheat as oatmeal.
  19. Celiac.com 10/16/2008 - Having gone gluten-free I, like many of you,have been struggling with gluten-free baking challenges. I began withpancakes. My first pancakes, made with a popular mix, were not thelight, fluffy things that I remembered. My son compared them to hockeypucks. They got eaten, but were not a favorite. The next time I tried apopular author's gluten-free pancake recipe. These were a hit, and didnot have the sourness of the popular mix (which were bean-based)! Theauthor's recipe was also based on sorghum flour, so I have becomeconvinced that sorghum holds the greatest potential for gluten-freebaking. I also tried the author's recipe for bread, which is based onher same sorghum flour mix as her pancakes. The bread, however, was adisaster, and it collapsed as soon as it was taken from the pan. Ithink possibly that the problem was that by the time you take hersorghum flour mix, and add the additional potato starch called for inmaking the bread mix, you end up with a mix that is overwhelminglystarch rather than flour. There is actually very little sorghum flourin it by that point. I repeated these problems when trying to use yetanother popular sorghum-based gluten-free bread mix. Meanwhile,in my search for a good sorghum bread recipe I kept coming across ablurb by the Agricultural Research Service to the effect that they haddiscovered that sour dough fermentation improved the quality of sorghumbread. Well, I have never been fond of the sourness of sourdough bread,but I was interested to know that the ARS was trying to find goodrecipes for sorghum bread. Apparently they are convinced, as I am, thatit holds the highest promise for good gluten-free bread. Well,heck, the Agricultural Research Service was my old stomping ground! Fora couple summers during college I worked at the ARS in Beltsville,Maryland, and at least one of them was spent in the Human NuitritionResearch Division. I worked as a biochemical technician. While I wasworking with test tubes and distillation apparatus, the wonderfularomas from the nearby test kitchens would waft by me and I would envythe taste testers. I decided to contact those sorghum researchers whohave been involved in the search for a good gluten-free bread recipe. Iemailed them requesting to know if they had developed any goodnon-sourdough recipes, and I received the following replies (the replyfrom Tilman Schober was particularly valuable): Dear Hallie Davis, Thereare a couple of things which could help you to get the desiredgluten-free sorghum bread. Sourdough is not imperative, it justadditionally helps to stabilize the bread structure. But we know thatmany people object to the flavor. So, besides sourdough, the followingthings may help: 1) Add the hydrocolloid HPMC (hydroxypropyl methylcellulose).It tremendously helps to get a good crumb. It is a food additive, andsome people object to it because they regard it as not natural.However, it is available in a food grade version designed for humanconsumption, and we simply know nothing that works better. Xanthan gum,probably the second best hydrocolloid, is much inferior in gluten-freebread making. There are various slightly different versions of HPMCcommercially available. As US government employees, we cannot endorse aspecific product. However, I would like to let you know that we hadgood success with Methocel K4M, food grade, which is available fromretailers like Ener-G Foods. The larger your bread pan the more likely the bread willcollapse. Try to use small pans, and just bake more loaves. This alsohelps to keep them fresh (just freeze the loaves which you do not eatfresh immediately after cooling). A good pan size might be e.g. 6inches by 2-3 inches and 2-3 inches high. Mix sorghum flour with starch. A recipe that has worked for usis described in the attached article (wHPMC, p. 5138). It is as follows: 105g water, 70 g sorghum flour, 30 g potato starch, 1.75 g salt, 1 gsugar, 2 g dry yeast, and 2 g HPMC. Highest accuracy in weighing theseingredients is not required, but I would prepare a larger amount ofdough (e.g. all ingredients multiplied by 10), so that it is easier toweigh. Mix all dry ingredients first in a large bowl (make sure thatthe HPMC is well mixed with the rest, it tends to form lumps withwater). Then add the water, mix (electric mixer) until a smooth batterresults, and pour (or spoon) the batter in the greased bread pans. Letthe dough rise for about 30-45 min (depends on temperature, observe howit increases in volume) and bake at 355 oF for about 30 min (depends onpan size, you will need to find out for your pan size and oven type). Another source for sorghum recipes you can find here: http://www.twinvalleymills.com/ They sell a celiac disease with recipes (it is copyrighted, so I cannot send it to you). If you have success, we would love to hear about it. If you need further assistance, please let us know. Kind regards Tilman Tilmanthen wrote again, enclosing a copy of the referenced article, andasking that I cite it. The article was published in the "Journal ofAgricultural and Food Chemistry", 2007, 55, 5137-5146, and is entitled,"Gluten-Free Sorghum Bread Improved by Sourdough Fermentation:Biochemical, Rheological, and Microstructural Background." The Authorswere Tilman J. Schober, Scott R. Bean, and Daniel L. Boyle. They areworking in the Manhattan, Kansas Grain Marketing and ProductionResearch Center of the Agricultural Research Center. The otherperson who responded to my inquiry was Scott R. Bean. He sent me anearlier but related article, entitled, "Use of Sorghum Flour in BakeryProducts." This article was published in the "AIB InternationalTechnical Bulletin" in Volume XXVIII, issue 3, May/June 2006. Theauthors here were: T.J. Schober and S.R. Bean, USDA-ARS, GMPRC, Manhattan, KS 66502 E.K. Arendt, University College Cork, Cork, Ireland C. Fenster, Savory Palate Inc., Centennial, CO 80122 This article had the formulas for two sorghum flour blends:Sorghum-Corn Flour Blend and Sorghum-Bean Flour Blend. Furtherreferences for the mixes and also a brownie recipe is given as: Fenster, C. 2004. Wheat-Free Recipes & Menus: Delicious, Healthful Eating for People with Food Sensitivities. New York: Avery (Penguin Group). Arecipe for Sorghum Waffles was also given with a citation, "Recipe byAmy Perry and Meredith Wiking, used with permission fromwww.twinvalleymills.com." So, the ARS, like me, is using recipesby popular authors and Twin Valley Mills as a starting point, and areexperimenting from there.I don't know about you, but I, forone, intend to get the Methocel K4M, food grade, and try using itinstead of guar gum or xanthan gum! I also plan to try the 70-30sorghum mix described today by Dr. Schober. I am TIRED of gummy bread,and collapses!
  20. Gastroenterology, Oct 2003, Vol 125, No 4, p1105-13 Celiac.com 10/30/2003 – It has long been known that celiac disease is caused by T-cell responses to wheat gluten-derived peptides, but the toxicity of other widely consumed grains has not been well studied. The researchers who conducted this study were aimed at determining the toxic T-cell stimulatory properties of barley hordeins, rye secalins, and oat avenins. Except for one instance, they found that there were no identical T-cell stimulatory gluten peptide matches in these grains. There were, however, similar responses found in "11 homologous sequences in hordeins, secalins, and avenins located in regions similar to those in the original gluten proteins," and seven of the 11 peptides were recognized by gluten-specific T-cell lines and/or clones from patients with celiac disease. The team discovered that key amino acids can be substituted, which will either partially or totally stop the T-cell stimulation by the gluten peptides, and that "single nucleotide substitutions in gluten genes will suffice to induce these effects." The researchers conclude: "These results show that the disease-inducing properties of barley and rye can in part be explained by T-cell cross-reactivity against gluten-, secalin-, and hordein-derived peptides. Moreover, the results provide a first step toward a rational strategy for gluten detoxification via targeted mutagenesis at the genetic level."
×
×
  • Create New...