Emily Elizabeth

Whoops! I just posted an email I got from Bob's Red Mill without looking at this post! Great minds think alike. Anyway, I'd love to know if anyone finds a vendor that sells decently priced gluten free corn meal.

Emily

I called Bob's Red Mill today and I asked them about their products that do not have they gluten free symbol, such as corn meal, and they said that those non-labeled products could be made on lines shared with gluten. The gluten free labeled products are made in a gluten free room. I just thought that I would pass on the information. I have been buying all my grains from Bob's Red Mill. I will call some of the mainstream companies to ask about their practices.

I thought this information might be helpful to someone.

-----Original Message-----

From: Janelle Smith [mailto:janelle@bobsredmill.com]

Sent: Thursday, July 19, 2007 3:42 PM

Subject: Bob's Red Mill

Hello Emily,

Thank you for your email. We do not have Gluten Free Corn Meal or Corn Grits Polenta at this time. Although both of these products are naturally gluten free, they are not produced in our gluten free plant. In our main mill, when products are changed, they do thoroughly clean the milling equipment and then run about 30 lbs of product thru the mills. This is discarded and then they package for sale. There still is a chance of cross contact with gluten containing grains. We hope to get gluten free corn in production in the future and are in the process of moving to a larger plant where we will be able to process more gluten free products.

Thank you for your interest,

Janelle

Customer Service

Bob's Red Mill

I kept getting glutened when I first went gluten free (diagnosed 5/15/07). Who knew that lipstick could have wheat bran in it? Also, I went out to eat once a week so that didn't help. I also found out that my supposedly gluten free cereal was contaminated with gluten.

Anyway, I finally started feeling almost normal 7 weeks after diagnosis. Then I got glutened again, and then again, but at least I know that it's possible to feel normal! It seems that when I get glutened, symptoms last for 3-6 days depending on the amt of gluten ingested. I'm still figuring it all out though. I have yet to feel normal for very long. I can't wait!!!

1. Distended Stomach/Bloating (first sign)

2. D

3. Agitated

4. Blurry stinging eyes and sensitivity to light

5. Mouth Sores

6. Foot Cramping

7. Gas

8. Fatigue/Foggy Head

9. Nasal Drip (forgot to add until someone mentioned it later)

Good post! I'm interested in other's symptoms as well.

Bless you for posting!

I used the recipe from www.recipezaar.com for gluten free Oreo cookies. They are GREAT!!

Just wanted to share with those that are looking for oreo cookies!

ptkds

My husband and I are thinking about taking a cruise on Holland America Lines (ship - MS Westerdam). I had never heard of them before but it looks like they are rated highly and the price is great! I have been on Celebrity and Royal Caribbean and have really enjoyed myself (before gluten free). Now I'm worried about the whole food issue. I noticed some postings about Royal Caribbean, but would like to explore this option as well. Thanks for any input!

Thanks everyone for responding. It's helpful to hear others experiences in order to figure out your own. It sounds like a mild glutening can cause the stinging eyes. The really frustrating part is that I have no idea what could have glutened me. I even remade my homemade cereal since I was worried that the cornmeal (Bob's Red Mill) could be contaminated. I thought I was being so careful. Thanks Joie for mentioning the mascara. I didn't even think about that. I use Clinique currently and sent them a list of items to find out if they have gluten and they never responded. I guess I will have to change brands. Gluten free sounds like the key to fixing everything. I just wish I could be gluten free for longer then just a few days. It seems like I'm always getting glutened somehow. I go out to eat at least once a week with my family so that doesn't help.

Sparkles, I got glutened at PF Changs too! Both times I went and ordered from the supposedly gluten free menu. It was a definite glutening too. Not just slightly sick, but wake up in the middle of the night sick. Interesting. I wonder if we need to write them about properly training their chefs?

It's good to know that it's not just me! Thanks for reponding. Do you get different symptoms when you are glutened or is it always your vision? I don't have D (which is usually the case) but my vision is horrible. I'm wondering if it's just random as to how I react depending on the day or if it has to do with what I eat?

I get this symptom when glutened. Hard to focus, sensitive to light, blurry vision.

Has anyone else had blurry stinging vision and sensitivity to light? Is it a reaction to gluten? I am new to all of this (diagnosed 5/15/07) and have just recently started feeling better, so I am still learning but I thought that D and stomach distention were my main symptoms if I am glutened. The past few days I have had this vision problem and I was hoping someone could give some advice on what it might be. I used to have this all the time before I was diagnosed along with the foggy head feeling, but really haven't had much of it since. Any one else experience this?

Thanks!

Emily

I was just diagnosed at 26, so I think it can come on at anytime. I would ask the doctor for a biopsy though since that is the gold standard for diagnosis. This is a lifelong commitment and you don't want to make your son change his diet for life if it is not necessary. The book I read that was very helpful was "Celiac Disease: A Hidden Epidemic" here is a link - Open Original Shared Link. The symptoms do sound like celiac disease though. I would continue cleaning out the kitchen and preparing for the diagnosis to be correct. You will want to continue to feed him gluten until the biopsy though to ensure that he doesn't produce a false negative. Good luck!

Emily

My 12 year old son is newly diagnosed~he doesn't even know yet. Our doctor wants to talk to my son first, so Monday we have an appointment. I've been reading everything that I can get my hands on, cleaning out cupboards, checking out local stores etc. I just spoke with my father-in-law who is a retired pharmacist~he told me that celiac disease is something that is diagnosed at a much earlier age. He doesn't believe that its possible for that to be what is truly going on with our son. I'm angry right now~but worse I'm doubting myself and our physician. I'm in the process of emptying the cupboards of food that has gluten, and I'm wondering, should I be getting rid of all this stuff? My son has only had the blood work, not a biopsy. My physician, who I trust, tells me that my sons antibodies were off the charts, he also shows multiple vitamin and mineral deficiencies. The symptoms that we have been dealing with are: headaches, anxiety, stomachaches, insomnia, ADHD, mood swings, constant grazing. I need to hear a rational presence right now.

I would definitely recommend that you continue to eat gluten and get tested for celiac disease as soon as possible. If you stop eating gluten you could produce a falsly negative result when they test you. I felt instantly better the first week I was gluten free, then worse for a few months, then much better again. Good luck!

Is this just placebo effect or wishful thinking? Should I continue this diet? Would I really experience any relief in that short of a time?

Moe,

I found it at a local health foods store in VA. It's probably available at places like whole foods as well. It acts as a binding ingredient to help the dough keep from getting crumbly. I recommend getting a few cook books. They will give you flour blends for baking and more info on where to find things. I really like the book "Cooking Free" here's a link to it (Open Original Shared Link .com/Cooking-Free-200Flavorful-Allergies-Sensitivi/dp/1583332154). Once I baked my first pie I finally felt like I could handle the new diet. Good luck with your baking!

I am a fairly "new" Celiac patient. I am still trying to adjust, it's hard to do.

I keep looking for and reading up on recipies, and I notice that alot of people mention Xanthan gum? I am not familiar with this product. Where do you buy it, and what is it? Is it a filler? What does it taste like? Sorry....so many questions!

I'm trying to get a grip on this new lifestyle....It gets so difficult at times, frustrating.

Well, thank you all for the great suggestions and information that you share with all of us.

-Moe

Thanks for letting me know about the Bakery On Main cereals. It's good to know I have some other options that I can trust!

Your recipe sounds great and would be really nutritious too, I'll have to try it. For a storebought cereal if you can find Bakery On Main cereals they are really good and have a real low risk of CC as no wheat products are made in the facility.

You're welcome! It's made all the difference to me. I added mashed banana the other day and flaked coconut and it was great!

OMG, I've been looking for a recipe like this...thanks for sharing!

Ellie Kate, The book I read was "Celiac Disease: A Hidden Epidemic" by Peter H.R. Green & Rory Jones. I enjoyed it. It made me feel like I could at least understand the disease a little better. Here is my recipe:

Emily's Heart Healthy Granola Cereal

1 Cup - Any mixture of the following to make 1 cup - Rice Flakes, Quinoa Flakes, Flax Meal, Polenta (Corn Grits), Ground Rice (You can grind regular uncooked rice in a blender or food processor)

1/4 Cup - Flax Seeds

1/4 Cup - Quinoa (uncooked)

1/4 Cup - Nuts (I use flaked Almonds and chopped walnuts)

1 tbsp - Cinnamon

2 tbsp - Honey

1 - egg white (1 whole egg is fine too)

Optional:

1 tsp - Vanilla Extract (gluten-free of course)

2 tbsp - Rice Bran (for added fiber!)

3 tbsp

I got a similar email when I emailed them. I will be SOOOOO excited when I can order pizza again! I hope their Chef is getting close to finishing his recipe!

here is the email I got today!!

Dear Elizabeth,

We are working on finding a great gluten free pizza. We absolutely know that their is a

need for one, but we want to make sure that any pizza that carries the UNO name is an

outstanding pizza.

Our Development Chef and his team are working on finding one and hopefully it will not be

too much longer. Please know that we are committed to giving our guests the very best

food and we hope to include a gluten free pizza one day soon.

Kacey Bogue

Senior Hospitality Representative

Mon-Fri 8:30-4:30 EST

I use polenta to make homemade cereal. It's really easy. It is very forgiving and seems to work no matter what I substitute (I never actually measure anything). Here's the recipe:

Emily's Heart Healthy Granola Cereal

1 Cup - Any mixture of the following to make 1 cup - Rice Flakes, Quinoa Flakes, Flax Meal, Polenta (Corn Grits), Ground Rice (You can grind regular uncooked rice in a blender or food processor)

1/4 Cup - Flax Seeds

1/4 Cup - Quinoa (uncooked)

1/4 Cup - Nuts (I use flaked Almonds and chopped walnuts)

1 tbsp - Cinnamon

2 tbsp - Honey

1 - egg white (1 whole egg is fine too)

Optional:

1 tsp - Vanilla Extract (gluten-free of course)

2 tbsp - Rice Bran (for added fiber!)

3 tbsp

I used to make homemade granola before going gluten-free. Here is my new recipe. It is very forgiving and seems to work no matter what I substitute (I never actually measure anything either).

Emily's Heart Healthy Granola Cereal

1 Cup - Any mixture of the following to make 1 cup - Rice Flakes, Quinoa Flakes, Flax Meal, Polenta (Corn Grits), Ground Rice (You can grind regular uncooked rice in a blender or food processor)

1/4 Cup - Flax Seeds

1/4 Cup - Quinoa (uncooked)

1/4 Cup - Nuts (I use flaked Almonds and chopped walnuts)

1 tbsp - Cinnamon

2 tbsp - Honey

1 - egg white (1 whole egg is fine too)

Optional:

1 tsp - Vanilla Extract (gluten-free of course)

2 tbsp - Rice Bran (for added fiber!)

3 tbsp

I put mine in the oven too. I start heating it to 300 degrees or so while I'm mixing the ingredients. Then I turn off the oven and put it in with a cheese cloth over it. I've also put plastic wrap with a little bit of oil sprayed on it over the bread too. Both have worked well. I also always put a pan of hot water below the bread (on a rack below) to create a moist environment. I sometimes put it in the dishwasher to rise too if I am using the oven for something else.

I put mine in the oven to rise. I heat it up just a little bit first.

Thanks! I didn't see your post before. I'm glad I'm not crazy. I thought it was a legitimate book. Thanks again.

See my post above

I started making my own cereal since I don't trust the current brands on the market. I was eating Mesa Sunrise and Puffins but as soon as I stopped, I started feeling better again. So I think they were contaminated with gluten even though they advertise that they are gluten free. I would be REALLY excited though if Trix were safe. That would be a great snack!

Trix have been mentioned before on several different threads. If you do a search for "trix" they come up. I believe the problem is that they keep going back and forth saying "yes gluten-free, no not gluten-free" to me that is scary!! I don't eat them because who knows what the current status is each week lol

-Jessica

My work was looking into buying nestle chocolate so I tried doing research on any allergens. I tried calling them and never got a response back. I'd love to know too!

The book I read was "Celiac Disease: A Hidden Epidemic" by Peter H.R. Green & Rory Jones. It has a copyright of 2006. I definitely don't want to post incorrect information. I thought this book was pretty legit though. Please let me know if it's outdated and if there is another one that is recommended. I would love to learn the truth about all of this!

Whoa whoa whoa!!

That is extreme overkill!

I'm curious about what book would say such a thing and when it was written.

Thanks for the recipe! I've been craving these as well. I'm excited to try it out!

I made the following recipe, and they were good. They tasted like real corndogs!

Corn Dogs

Source: Randall Wade, Gluten-free Casein-free Kids, Yahoo Groups

1/2 cup Gluten-free Casein-free flour blend (I use Bette Hagman blend)

1/2 cup cornmeal

1/2 tsp. xanthan gum

1/2 tablespoon sugar

1/2 tsp. baking powder

1/2 tsp. salt

1 egg, beaten

3/4 cup milk substitute

Gluten-free Casein-free hotdogs (I use Bar-S)

Mix the dry ingredients together. Add the wet ingredients until smooth. Cut each hotdog in half, and dry thoroughly with a paper towel (this will help the batter stick to the hotdogs). Dip each hotdog piece in the batter. Deep fry until golden brown. Drain on paper towel.

The first loaf of bread I made was exactly as you described - 3 inches tall and drooping in the center. Then I read in one of the gluten-free cook books I bought that gluten-free bread bake much better in the gray non-stick loaf pans. I bought one and have been very happy with the results (I was cooking in pyrex glass pans before). The bread isn't like wheat bread by any means, but it does rise a bit in the center and that's better then before! Good luck! I know this is frustrating!

Do others have this problem? Does anyone have any suggestions? Any help would be MUCH appreciated...I'm going crazy trying to get this right.