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Corn Flour


dally099

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dally099 Contributor

hi everyone, so my hubby and me were in red deer this week and we found this little mexican grocery store, they had lots of gluten free stuff!! so we bought this huge 50lb bag of corn flour (ready to use) for 24.00. all you have to do is add water and some salt and your good to go, any ideas on some stuff i could make, other than tortias. thanks!!! they had tons of spices and stuff that were gluten-free and soy free it was great. i was even able to eat some stuff that she had made that day they were like perogies with meat and potates in them man they were good!!!!

  • 4 weeks later...

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irish daveyboy Community Regular
hi everyone, so my hubby and me were in red deer this week and we found this little mexican grocery store, they had lots of gluten free stuff!! so we bought this huge 50lb bag of corn flour (ready to use) for 24.00. all you have to do is add water and some salt and your good to go, any ideas on some stuff i could make, other than tortias. thanks!!! they had tons of spices and stuff that were gluten-free and soy free it was great. i was even able to eat some stuff that she had made that day they were like perogies with meat and potates in them man they were good!!!!

Hi, already PM'd you about this, anyway I'm back in business and here's the link to the

gluten-free Cornflour Sponge Cake (you even get a photo so you can see what it's like).

.

Open Original Shared Link

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    • trents
      But isn't it easier to just take a D3 supplement? Is the D light somehow a superior source? Links?
    • Scott Adams
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    • Scott Adams
      Welcome to the forum, and thank you for sharing your detailed experience. It sounds like you’ve been through a lot over the past several months, and it’s understandable to feel frustrated after navigating unclear diagnoses and conflicting advice. Since you’ve found relief with a gluten- and corn-free diet, it might be worth continuing that approach for now, especially given your current commitments to culinary classes. You could consider working with a knowledgeable dietitian or a gastroenterologist who specializes in food intolerances and celiac disease to explore potential intolerances or other conditions without immediately reintroducing gluten. If confirming celiac disease is important for your long-term health management, you could plan for an endoscopy during a less busy period, ensuring you follow the gluten challenge protocol beforehand. In the meantime, prioritizing your well-being and avoiding known triggers seems like a practical step. Always advocate for yourself with doctors, and seek second opinions if needed—your health concerns are valid. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
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      Welcome to the forum, @Ryangf! If you don't have celiac disease you could still have NCGS (Non Celiac Gluten Sensitivity). They share many of the same symptoms but NCGS does not damage the lining of the small bowel as does celiac disease. Some experts feel NCGS can be a precursor to the development of celiac disease. NCGS is 10x more common than celiac disease. There is no test for it. A diagnosis of NCGS is arrived at by first ruling out celiac disease by formal testing. At the end of the day the antidote for both is the same, namely, life-long abstinence from gluten. Yes, corn is a common cross-reactor with gluten for some celiacs. So are oats, soy, eggs and dairy.  I have concern with your possible exposure to wheat flour dust during your culinary training. It gets in the air, you breathe it in, it gets trapped in the mucous of your mouth and airway and winds up in your gut. If you decide to go forward wit the "gluten challenge" for formal celiac disease testing, aim for the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for four weeks leading up to the day of either the blood draw or the endoscopy/biopsy.
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      I just want to mention that with gluten we're talking about ppm, or "parts per million," and not parts per billion.  Sticking to whole foods and home cooking is the safest way to go, without necessarily replacing all gluten products you might normally eat with gluten-free ones. If you do eat gluten replacements, for example gluten-free bagels or breads, it's probably best to take @trents advice and seek out certified gluten-free brands.
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