Carriefaith

But if I was why would it give me energy though? Did wheat give you all energy when you ate it or did it make you sick the instant after you ate it? That's what I don't understand. Can you give me the symptoms you have when you eat something with gluten? What are the food items (specific brands if you can) that gave you problems? Are you on a low-card diet? Do you eat rice, corn, and all that?

Gluten is dangerous to people with celiac disease. When someone with celiac disease ingests it, the body produced antibodies which attack the small intestinal villi. When the villi are damaged, nutrients are not properly absorbed and nutritional deficiencies may occur.

Gluten is hard on the digestive system and when it is permantely removed for a while it may be difficult to re-introduce it without problems.

Try wearing thermal underwear under your clothes, I find that helps me a lot. Also try wearing wool and layer your socks

I would still have to eat the same way if there was a cure because I have a wheat allergy.

My allergist said that cancer sores can come from an allergy to molds.

I usually have left overs for lunch. I purposely cook extra food at dinner for my lunch the next day. When I don't cook dinner like tonight for example, I'll eat Thai Kitchen Spring Onion Soup, salad with gluten-free dressing, or lots of different fruits. Maybe try smoothies for lunch? They can be really filling, especially if you have 2 glasses!

What nacho chips do you eat? I've found that most brands don't aggree with me.

I think this is one of the hardest diseases to have for a teenager, and I dont like it, but it is also so hard to prepare meals for myself as well and for my dad who has celiacs just as well, my moms over my shoulder and is saying to tell ya'll I really misss pizza! lol, and she says if anyone has recipes to make sure ya'll fill me in with that, lol.

I'm not sure about that brand, but I drink Silk or So Good soy chocolate milk and chocolate Almond Breeze almond milk. I believe the soy milk is organic.

I thought you were in Calgary, Carrie. Where are you located now?

We've had a nice blanket of snow here in Northern Alberta since the first week of November!

Renee's makes a nice gluten-free and dairy free peppercorn ranch dressing.

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Apple Crisp

4-5 bitter apples, peeled and cut into slices (Granny Smith maybe?)

1 cup Kinnikinnick All Purpose Flour Mix (or your personal favorite mixture)

1/2 cup of brown sugar (you may need more!)

1Tlb Cinnamin

3 Tbl Earth Balance soy butter (or oil)

Basically this is really simple. Use a medium sized pan for baking brownies. Coat the pan in some melted butter (or use oil if easier), place apple slices onthe pan in rows. Mix gluten-free flour, cinnamin and brown sugar together in a bowl. Sprinkle the whole dry mixture on top of apples. Pour melted butter or oil on top and bake for about 20-30 at 350 until done. Keep checking so that it doesn't burn.

Apple Crisp

4-5 bitter apples, peeled and cut into slices (Granny Smith maybe?)

1 cup Kinnikinnick All Purpose Flour Mix (or your personal favorite mixture)

1/2 cup of brown sugar (you may need more!)

1Tlb Cinnamin

3 Tbl Earth Balance soy butter (or oil)

Basically this is really simple. Use a medium sized pan for baking brownies. Coat the pan in some melted butter (or use oil if easier), place apple slices onthe pan in rows. Mix gluten-free flour, cinnamin and brown sugar together in a bowl. Sprinkle the whole dry mixture on top of apples. Pour melted butter or oil on top and bake for about 20-30 at 350 until done. Keep checking so that it doesn't burn.

Stuffing

4 shallots, minced (or 4 garlic cloves minced)

1 onion, diced (or minced in a food processor or blender)

5 small-medium celery sticks, diced (or minced in a foof processor or blender)

5 small-medium carrots, diced (or minced in a foof processor or blender)

3 tbl soy butter

1.5 Tbl dry sage

1.5 Tbl dry thyme

1.5 Tbl dry summer savory

1 Tbl Pasley (Optional)

dash of pepper

1 cup white wine (water is another option)

1 loaf gluten-free bread, cubed (I use Kinnikinnick Italian white tapioca, thawed) (toasting cubes in the oven is an option)

1 cup gluten-free chicken stock (I use 1 cup of Imagine chicken broth, or 2

cubes of McCormick chicken bouillon and 1 cup of water).

Optional: chestnuts, apples, raisons, cranberries, peacans.

Sauté the vegetables in the butter until they are soft, and the onions begin to carmelize. Add the seasonings and cook over medium heat for 2 minutes. Add the white wine, and continue cooking over medium heat until the liquid is reduced by half. In a casserole dish, mix all ingedients together. Bake for 20-30 minutes at 325 F.

I use Kinnikinnick All Purpose Flour Mix for everything that requires gluten-free flour. Making Pie Crusts, Apple Crisps, Chinese Tuna Nuggets... The stuff is amazing!

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Carrie has a thread with this and many other nice recipes. (That sounded like a commercial )

Stuffing

4 shallots, minced (or 4 garlic cloves minced)

1 onion, diced (or minced in a food processor or blender)

5 small-medium celery sticks, diced (or minced in a foof processor or blender)

5 small-medium carrots, diced (or minced in a foof processor or blender)

3 tbl soy butter

1.5 Tbl dry sage

1.5 Tbl dry thyme

1.5 Tbl dry summer savory

1 Tbl Pasley (Optional)

dash of pepper

1 cup white wine (water is another option)

1 loaf gluten-free bread, cubed (I use Kinnikinnick Italian white tapioca, thawed) (toasting cubes in the oven is an option)

1 cup gluten-free chicken stock (I use 1 cup of Imagine chicken broth, or 2

cubes of McCormick chicken bouillon and 1 cup of water).

Optional: chestnuts, apples, raisons, cranberries, peacans.

Sauté the vegetables in the butter until they are soft, and the onions begin to carmelize. Add the seasonings and cook over medium heat for 2 minutes. Add the white wine, and continue cooking over medium heat until the liquid is reduced by half. In a casserole dish, mix all ingedients together. Bake for 20-30 minutes at 325 F.

If I was going to make gravy, I would use cornstarch. Stuffing is easy, just more expensive. Just replace regular bread with gluten-free bread in your favorite recipe. Here is a good recipe to try:

Stuffing

4 shallots, minced (or 4 garlic cloves minced)

1 onion, diced (or minced in a food processor or blender)

5 small-medium celery sticks, diced (or minced in a foof processor or blender)

5 small-medium carrots, diced (or minced in a foof processor or blender)

3 tbl soy butter

1.5 Tbl dry sage

1.5 Tbl dry thyme

1.5 Tbl dry summer savory

1 Tbl Pasley (Optional)

dash of pepper

1 cup white wine (water is another option)

1 loaf gluten-free bread, cubed (I use Kinnikinnick Italian white tapioca, thawed) (toasting cubes in the oven is an option)

1 cup gluten-free chicken stock (I use 1 cup of Imagine chicken broth, or 2

cubes of McCormick chicken bouillon and 1 cup of water).

Optional: chestnuts, apples, raisons, cranberries, peacans.

Sauté the vegetables in the butter until they are soft, and the onions begin to carmelize. Add the seasonings and cook over medium heat for 2 minutes. Add the white wine, and continue cooking over medium heat until the liquid is reduced by half. In a casserole dish, mix all ingedients together. Bake for 20-30 minutes at 325 F.

What a great idea!

I've stuffed chickens with gluten-free stuffing. My main hint is to make sure that the stuffing is only slightly moist. I find that the juices make it moist enough.

I suggest getting her tested for celiac disease. "Brain Fog" is one of my symptoms. I also get irritability, anxiety, insomnia, depression, and nervousness.

I think that you made an excellent choice, especially since you are going over after to visit. I made Thanksgiving dinner this year at my own place and it was wonderful. I didn't have to panic or wonder and it was nice.

My suggestions are:

1. You may need more time to heal and you may get sick to random foods just because your intestines aren't healed.

2. You may have intolerances to other foods in addition to gluten, the most common being lactose. Lactose can usually be re-introduced once the villi have been healed.

3. You may have developed food allergies.

I took amost exactly 1 year after starting the gluten-free diet to start feeling almost 100% better and to get the gluten-free diet right. I hardley noticed any difference within the first 6 months on the gluten-free diet, everything seemed to make me sick. I felt about 60% better after 6 months, with a few episodes every week. Then I realized I was eating gluten-free chips that were contaminated. Once I cut those out, I finally started feeling a lot better.

I also developed a lot of allergies around the same time I started getting sick with celiac disease. I developed even more after being on the gluten-free diet (see my signature). I suggest getting allergy testing done.

McCormick will clearly indicate gluten. I use McCormick bouillion with no problems.

I heard that many boullion cubes contain gluten. Which ones don't?