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

King Arthur Flour Gluten Free!


GlutenCanKissMyButt

Recommended Posts

GlutenCanKissMyButt Newbie

I just saw these at my local store...

Open Original Shared Link

Anyone tried them yet? Are they any good?

I picked up the pizza crust kit for $7.49 it makes two 12" pizzas. Not too bad. I haven't tried it yet.


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



Celiac.com Sponsor (A8-M):



modiddly16 Enthusiast

I made the pizza dough and thought it was really good but be careful...my dough was pretty runny which made it hard to flatten into the crust, it really does rise!! I'd recommend using a little less liquid but I really enjoyed them!

MelindaLee Contributor

I just saw these at my local store...

Open Original Shared Link

Anyone tried them yet? Are they any good?

I picked up the pizza crust kit for $7.49 it makes two 12" pizzas. Not too bad. I haven't tried it yet.

I used the all purpose flour mix. I thought it was better than Bob's Red Mill. I am new to this and it was the first flour I used as a replacement. If what everyone says is true, and you are more likely to notice a difference when you are new to gluten free...I didn't notice the difference between this and my regular gluten filled bakery. :rolleyes: I did notice a differnce with my next bakery which I used Bob's Red Mill for.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,381
    • Most Online (within 30 mins)
      7,748

    carter1cathy
    Newest Member
    carter1cathy
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.1k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Welcome to the forum, @Jason Hi! First, we need to deal with some squishy terminology. There are two terms which are, unfortunately, used interchangeably and indiscriminately to refer to two different gluten-related disorders. The two terms are "gluten sensitive" and "gluten intolerant". Because these terms are used carelessly we are not certain what you mean when you say your doctor told you that your are likely "gluten sensitive". The actual medical terms for these two gluten disorders are: "celiac disease" and "Non Celiac Gluten Sensitivity" or NCGS for short. The test you had run by the GI doc are intended to check for celiac disease. There is no test for NCGS. To arrive at a diagnosis of NCGS, celiac disease must first be ruled out.  Because these terms are used by many people interchangeably I'm not sure that your doctor, after running the tests, was intending for you to understand that he believes you have celiac disease or NCGS. So, to clear up the confusion, can you post the results of your blood test, not just the test scores but the reference ranges used by the lab analyzing the blood sample to determine negative/positive or normal/high? The difference between celiac disease and NCGS is that celiac disease damages the lining of the small bowel over time whereas NCGS does not. However, they may share many of the same gastro intestinal symptoms. Both need to be addressed with a gluten free diet but the tax breaks and work place accommodations you speak of would likely only accrue from an official celiac disease diagnosis. So, can you post the blood test results along with the reference ranges and also the endoscopy report. We can help you decipher whether or not the doc was suggesting you may have celiac disease or NCGS if you will do that.
    • Jason Hi
      I recently had an upper gastrointestinal endoscopy and blood tests, and my gastroenterologist concluded that I’m “likely gluten sensitive.” However, they wouldn’t provide a prescription or a formal doctor’s note—just a test result saying I’m likely gluten sensitive, along with the advice to avoid gluten. I’m frustrated because I know that proper documentation could help with tax breaks for gluten-free foods and even workplace accommodations. I’m also not willing to go through another gluten challenge—it was rough! Does anyone have recommendations for a doctor (U.S. based preferably Texas) who is more understanding and willing to provide the necessary documentation for gluten sensitivity? I’d really appreciate any suggestions!
    • ALBANICKAP
      Hi, I'm very frustrated with my problems related to the above.  I find Gluten to be easier than fructose, at times even lactose b/c I love cheese.  I do buy lactose free dairy products but still have problems.  Have recently been adding more bread to bulk up my stools.  Any suggestions for products that might help? Thx. AP  
    • Scott Adams
      Welcome to the forum, your symptoms are certainly consistent with possible celiac disease. Were you eating lots of gluten daily in the 6-8 weeks before the test? If not it could lead to false negative results. When you post your results please also include the reference ranges, as each lab uses their own. Good luck!
    • Celiacandme
      Keep us posted on your results. I hope you don't have to wait too long. Are you planning to have your son tested? Do you feel your father might get tested? Wishing you all better health.🍀
×
×
  • Create New...