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

Sago Tapioca Pearls


munchkinette

Recommended Posts

munchkinette Collaborator

I saw them in the store and bought them. What are some good uses, particularly that don't use dairy?


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



Celiac.com Sponsor (A8-M):



missy'smom Collaborator

I make something just like this for Ds and he loves it. Open Original Shared Link Maybe you could sub something for the milk. We use mango for the fruit. Frozen works but is hit and miss as far as ripeness goes, at least with the brands we buy.

munchkinette Collaborator

Oo, this looks good. Thanks!

missy'smom Collaborator

Hope you like it as much as kiddo does. We were using a recipe from a different source but when I looked this one up in order to post something similar for you, I thought these directions were more detailed so I'm going to try this one next time. The ingredients are the same as the one we use.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,737
    • Most Online (within 30 mins)
      7,748

    Deb 212
    Newest Member
    Deb 212
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • MommaBear82
      I just wanted to point out that the QUANTITY of exposure to eggs in baked goods would naturally be much less than if you were to eat a whole egg. I think that's why they appear to be tolerated in baked goods, but not as a stand-alone food. 
    • trents
      I would agree. The tests do not indicate you have celiac disease. So, if you are convinced that when you eliminate gluten from your diet your symptoms improve, I would conclude you have NCGS.
    • Jack Common
      My old results are: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months and after I started a gluten challenge. Before the challenge I did some tests as RMJ had suggested to do. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   As trents suggested I ate 6 slices of wheat bread before the tests during the challenge. My results: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   As I can understand I don't have celiac disease.
    • trents
      So it sounds like Global Foods has adopted the FDA standard for "gluten free" advertising.
    • cvernon
      Agreed, I am disappointed in the recent GFCO findings as well and definitely don't hold them in as high of a regard as I used to. I did find on the Global Foods website after posting that their required ppm limit is 20ppm, which isn't as low as I had hoped. I'll email and report back. Thx.
×
×
  • Create New...