nasalady

Another possibility to consider, if it's not DH, would be psoriasis. There are 5 different types of psoriasis (and at least one of them causes blisters); it can appear on the face. Psoriasis is an autoimmune disease.

Good luck! I hope you get some answers soon!

JoAnn

The exact same thing happened to me! I didn't have my period for years. Then, I went gluten free. Within a year, my period returned. And boy did it return! Oh well! I feel so much stronger and healthier now it is worth one week of discomfort every month.

I've only been gluten free for about 7 weeks now, but for the first time since June 2007 I experienced some spotting last week! I don't know if it's my period trying to start up again because I'm 53 years old, but I guess it's possible (my mom didn't experience menopause until her late 50s)....?

My PCP is concerned though and wants me to see a gynocologist.

Could it possibly be just a result of going gluten free and having my periods return at this late date?

JoAnn

Im interested in cooking with Coconut Flour as I hear it is really high in fibre.

Does anyone use it already? What do you use it for? Sweet foods?

Where can I find it in Australia? Is it available in shops or do I have to order it online?

Thanks,

Wilem

I can only answer the first part of your query, as I'm in California. I order coconut flour online.

I've used it to make cheese muffins for a gluten-free low-carbohydrate diet. It does make great muffins!

They are about 2 - 3 grams of net carbs per muffin.

Here is the recipe that I've used the most (from Bruce Fife's book, Cooking with Coconut Flour):

Cheese Muffins

3 eggs

2 Tablespoons butter or coconut oil, melted

3 Tablespoons coconut milk (I use regular milk)

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder (I use 1 Tablespoon dried onion flakes)

1/4 cup sifted coconut flour

1 cup grated sharp cheddar cheese

Blend together the first 6 of the above ingredients, then add the coconut flour and stir until there are no lumps remaining. Fold in 3/4 of the grated cheese. Distribute batter evenly into 6 greased muffin cups and top with remaining grated cheese. Bake at 400 degrees (205 C) for 15 minutes.

Fife's cookbook also has recipes for pancakes, biscuits, cookies, piecrust, cakes, meatloaf, fried chicken, etc....

basically everything except yeast breads.

JoAnn

10,000 years ago, when our ancestors began to practice real agriculture, there were so many ways to die that they wouldn't have noticed a subtle little thing like celiac disease. If someone had gastro problems, that would have been fairly normal, given no refrigeration, no sanitation, etc. I'm sure everyone had amoebic dysentery, worms, you name it, they had it. And they usually died before their 30th birthdays, anyway.

But people have done studies about the geographic distribution of celiacs and how that is related to the history of agriculture. See the abstract by Cronin and Shanahan, below:

"Why is celiac disease so common in Ireland?"

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From the abstract:

"Simoons (1978, 1981) hypothesized that the present-day prevalence of celiac disease across Europe is related to the interaction between genetic gradients, largely determined by the advance of agriculture, and historical patterns of cereal ingestion. This essay examines Simoons' hypothesis as it relates to Ireland, reviews the ethnic and genetic mix of those living on the island of Ireland and aspects of Irish dietary history, and considers how these factors may have combined to result in a high frequency of celiac disease."

My impression from the little bit of reading that I've done (and please correct me if I'm wrong) is that there are fewer celiacs in parts of the world where grains were grown and harvested earlier, simply because celiac disease has weeded out those who were susceptible. In more primitive societies, celiac disease kills many children before they reach the age of 5. So celiac disease would be more prevalent in areas where agriculture (at least, the growing of wheat, barley and rye) has been practiced for a shorter period of time, because the "selection effect" hasn't eliminated it yet.

I love Pei Wei, but last week I had my first bad experience there. I ordered the sweet and sour shrimp on brown rice and when my husband went to pick it up, it didn't have the usual "gluten free" sticker on it. So he asked if it was gluten free and the person at the register said "Yes" and showed him on the receipt where it said "gluten-free Sweet and Sour".

So I ate it and the next morning I knew I'd been glutened (neuro symptoms and the big D). I called the manager to ask him what he would recommend that we do in a case like that. He said that if the box does not have the gluten free sticker, no matter what the person at the register says, refuse to take the meal and ask that they make a new one, to be sure that it's gluten free.

Just FYI....

Since I'm the one with the diagnosis, and also the cook, I decided that the house HAD to be gluten free. I just can't deal with the cross-contamination risk. Then we found out that our two-year-old has the HLA DQ2 gene, and it became a no-brainer. We are now gluten free and no one seems to miss the gluten (except they do miss going out to eat pancakes at a restaurant!).

Of course, the bottom line is that it's your decision and what works for me may not work for you

I do want to ask a question or two though: is it possible that anyone else in the family may have celiac disease? Have you all been tested? Please keep in mind that many people with celiac disease have no symptoms.

Good luck!

JoAnn

Here's a helpful link that lists several Boise restaurants with gluten free menus:

Open Original Shared Link

JoAnn

Please help me. My daughter is 4 years old and diagnosed Tuesday with Celiac. We were basically given the diagnosis by the GI Dr. after biopsies came back positive. I feel like we have been thrown out into the ocean and expected to survive. I have spent countless hours going throuth my pantry and trying to figure out what is gluten-free. I have bought a couple of books that have given me great information, but I still have so much to learn! I am wondering if anyone knows of any local restaurants that have gluten-free meals? I would appreciate ANY help?

Thanks,

Stressed out MOM

There are 2 Outback Steak Houses in the Boise area; one is in Boise and the other in Nampa. Outback is one of the big-chain restaurants that have gluten-free menus. There is also a PF Chang's in Boise; they too have a gluten free menu.

Even when you eat at a restaurant with a gluten-free menu, you should be cautious, speak to the manager so that they know how important it is to avoid cross-contamination.

I've had fairly good luck eating at restaurants WITHOUT gluten free menus; I simply find something on the menu that looks as though it might be gluten free, then I find out if they marinate the meat or add seasonings. If the waiter/waitress is friendly and intelligent he or she will investigate what's in the marinade or seasonings; if not, I ask them for the dish without marinade/seasonings and explain that it must be cooked in a clean, uncontaminated pan. I also avoid sauces that may cause problems. Calling ahead and talking to the manager is always a good idea.

Two of my daughters live in Kuna; both of them are on the gluten free diet. Robin has her entire family eat gluten-free. She has a 5-year-old daughter, Carly, with celiac disease. I'm sure that she would be happy to help you if you have questions; she's at church now but I will call her later and ask her if I can put you in direct contact with her.

I know how stressed out you must be right now, but it does get easier with time. The great thing is that there are lots of meals you can make that are already naturally gluten free: enchiladas made with corn tortillas (just make sure the sauce is gluten free if you purchase canned sauce - Las Palmas is); tacos in corn tortillas; stir-fried meat and veggies served over rice (use Tamari sauce or a gluten-free soy sauce since most soy sauces have gluten); Indian curries....just a plain dinner of steak, potatoes, and salad can be gluten free! The only danger is from condiments, toppings and salad dressing...and you can always find gluten free alternatives out there.

When you need to know if a particular food is gluten free (like a salad dressing or whatever) just type the brand name and the words "gluten free" into Google or into the search box in this forum.

Best wishes,

JoAnn

I searched quite a few times and couldn't find anything, so I hope this isn't a repost.

It just so happens that my gluten-free wanted pizza tonight. I got a little depressed, but told her I'd pick up pizza for her.

Then, I go flipping through the Pennysaver and find a coupon page for ZPizza in Fremont. It say, "Gluten-Free crusts available".

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I call ahead, and sure enough they have some!

I picked it up tonight, the guy at the restaurant and I spoke for a few minutes and he requested that I let him know what I thought about the crust. Out of all the things we spoke about, the actual KIND of crust used wasn't discussed.. sorry, I'll update this as soon as I find out. He did say I was the first person to order the crust, they recently added it to their menu.

But I feel fine

The pizza was GREAT. Hands-down the BEST gluten-free crust I've had (even better than corn tortillas lol). It was thin, and didn't break up in my mouth like other crusts do. The toppings and sauce made it a quite tasty feast. I'm definitely returning.

One of the best parts: PRICE

From receipt:

Z10 Create your own Pizza $6.95

Pepperoni $1.25

Salami $1.25

Italian Sausage $1.25

They're extra toppings are a bit pricey, but the base pizza DOESN'T COST ANY MORE THAN REGULAR CRUST!!!

I got this 10" 3-topping gluten-free pizza and a 14" Half Cheese Half Pepperoni, used the $5 coupon and paid $21.24 after tax.

The gluten-free option does not seem to be on their menu, and I'm not sure if it's chainwide.

Open Original Shared Link

This is so COOL! There's a ZPizza close to me (actually there are a lot of them in SoCal) and I called them and they DO have gluten free pizza crust! They said that they just started carrying it and that currently they only have it in the smallest size (personal pizza), but they may get larger crusts in the future.

Thanks for posting!

JoAnn

I was just wondering if anyone else has issues with asthma and allergies in particular? I have always had asthma. For a little while in my teens, it seemed to get a “little” bit better. However, it has been back with a vengeance for a couple of years now. I’m wondering if there is a direct link between these issues and Celiac? I haven’t been gluten-free long enough to see an improvement yet since I was only diagnosed a week and a half ago.

I did read an article about autoimmune asthma, which can follow along with other autoimmune disorders (all asthma has some form of autoimmune reaction though). I’m wondering if this is my issue as it describes my asthma to a T. I don’t respond to the corticosteroid treatments and my asthma gets worse in the nights/mornings. I also have a LOT of rheumatic symptoms. I suspect some type of arthritis but I’m definitely no doctor. I do get severe joint pains, typically in my arms.

I’m definitely the triple combination….allergies, asthma and eczema (though my eczema has subsided in the last few years – still have itchy skin but absolutely nothing to show for it).

Anyway, I’d be interested to see how many other Celiacs deal with this combo too.

Count me in!

Check out the list of other autoimmune illnesses in my signature....includes asthma and RA. My eczema has improved lately since I've been gluten free.

JoAnn

I have no doubt I'm in starvation mode but how to get out of the rut? Its crazy.

Unfortunately I understand all too well! I even went through a period where I wouldn't eat anything for days or even weeks at a time. Sure I lost weight, but I always gained it back plus more! And I didn't have to eat much to gain; I ate far less than many of my "skinny" friends.

Try eating less per meal, but have your meals more often: 5-6 smallish meals per day is good. But, as a previous poster pointed out, make sure you're eating more than 1400 calories per day if you want to get out of starvation mode!

Good luck!!

JoAnn

I really look forward to your Weekly Menus! Thanks for posting them so faithfully RissaRoo!

JoAnn

I made this recipe about a month or so ago. It is VERY good. The cookies are virtually identical to "normal" ones, and keep just as well, too. I recommend that recipe wholeheartedly.

I have tried SEVERAL gluten free chocolate chip cookie recipes from this forum, including celiac-mommy's (which is very good by the way), but the Land o' Lakes recipe in the link above is absolutely amazing!! My husband says he can hardly tell the difference between those and my "normal" chocolate chip cookies.

I was famous for my chocolate chip cookies before going gluten free!

The only modification I made was to use half butter and half butter-flavored shortening to replace the butter in the recipe. I just made a batch a few days ago and they are nearly gone.

The Land O' Lakes recipe for gluten free chocolate chip cookies is the best one out there by far.

JoAnn

Heh. Got it, that'll be easy to remember. Bean flour is icky.

Actually, bean flour is not icky! Garfava or garbanzo flours tend to be somewhat icky if used in the wrong recipes. They have a strong flavor. I only use bean flour in yeast breads myself.

The absolute best bean flour is white bean flour. If you ever need a good gluten-free bread that is as close to "real" bread as anything I've ever seen, check this recipe out:

Open Original Shared Link

It's a bit of a pain to get the white bean flour but after you've assembled the ingredients the bread is SO good it's totally worth the hassle!

However, this is just something you should know about so that on that day in the far future when you've been on the diet for a long time and you're craving "real" bread, you know that there is a gluten free bread recipe out there that actually makes really good bread. Just bookmark the link for that day.

You certainly don't need to worry about making bread right now, when you are struggling with just beginning the diet!

Good luck with everything! It sounds like you're going in the right direction!

JoAnn

I'm doing a biology project on genetic disorders on celiac disease and I need to know if it is sex linked, dominant, or recessive. Thank you.

Hi Briana,

Most of the online articles say that celiac disease is more common in women than in men. This is certainly the case with many other autoimmune diseases, such as lupus or Hashimoto's thyroiditis.

The genetics of celiac disease are rather complicated, and I don't think you can explain things as being merely dominant or recessive. I don't know enough about to give you an answer on that part.

JoAnn

is there anyone in the LA area? its hard to meet people with similar attributes.

Hi,

I'm in LA County; I work in Pasadena and live in Glendora.

Where are you? Downtown LA?

JoAnn

If she doesn't post the recipe, you can probably go to Paula Deen's site, get the recipe and then sub in some gluten-free flour, I use Bob's Red Mill gluten-free All Purpose Flour.....and I back off a little on the amount of flour I use and add about 1 t. xanthun gum for each cup of flour, works really well. I use this for every recipe I get of have, works great. Barbara

She posted it in a new thread, it's on the second page of "Gluten-Free Recipes - Baking and Cooking Tips"

Here is her recipe:

This is what I did to make them:

4 eggs

1 2/3 cup sugar

1 cup oil

2 cups flour (I used white rice, brown rice and tapioca)

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 15 ounce can pumpkin

Mix flour, baking powder, cinnamon, salt, baking powder in a bowl. In another bowl mix the eggs until they are fluffy, add sugar, oil, and pumpkin. Mix well. Add dry ingredients and blend until smooth. Bake in an ungreased 9" x 13" nonstick pan and bake for about 30 minutes. I used a greased glass pan and had to bake them a little longer. Cool and frost. I used this cream cheese frosting recipe:

2 8 ounce packages of cream cheese softened

1 stick of butter softened

2 tablespoons half and half

2 cups confectioners sugar

Blend butter and cream cheese. Add sugar and half and half. Mix until fluffy and frost.

Enjoy!!

P. S. Sorry I took so long posting the recipe.

I did forget to mention that if you don't have the time, inclination, or money to buy special gluten free stuff, you can just identify things that you like that are already gluten free. I love Mexican food, and a lot of Mexican food is naturally gluten free; we eat fish tacos and chicken enchiladas a lot. Just make sure your corn tortillas etc are gluten free and go for it!

Google is an invaluable tool; I just entered "clabber girl gluten free" and found out that Clabber Girl Baking Powder is gluten free.

Anyway....wishing you the best of luck! We're all with you in this!

JoAnn

Poppy Cat,

Also, please check out the following blog:

Open Original Shared Link

The blog owner, Stephanie, cooks gluten free because one of her daughters has celiac disease. Most of her recipes are very easy, and some of them are vegetarian too! And all of the recipes I've tried are REALLY good! Just made her Indian Chicken Curry....YUM!

Yes, I know cooking is work, but when you can throw stuff in the crockpot in the morning and not think about it until 6pm or so it makes it much more tolerable!

JoAnn

That's much more reasonably priced than the other thing I saw. Don't remember what it was, I didn't bother to bookmark it.

Am looking at recipes now. !!

Absolutely the best bread recipe I've found so far:

Ingredients for White Bean Flour Bread (You can order white bean flour from Bob's Red Mill or Barry Farms)

* 1 cup warm water

* 3/4 cup milk

* 3 large eggs

* 3 tbsp olive oil

* 1 tbsp cider vinegar

* 1 tbsp. molasses

* 2 rounded tsp. xanthan gum

* 1 1/2 tsp. salt

* 1 cup white bean flour

* 1 cup Kinnikinnik bread/bun mix (or 1 cup brown rice flour)

* 1/2 cup tapioca flour

* 1/2 cup cornstarch

* 1 tsp sugar

* 1 pkg reg. yeast or 1 tbsp.

* optional - add 1/2 cup of raw sunflower seeds

Method

In heavy duty mixer beat eggs slightly , then add other wet ingredients.

Sift together dry ingredients and then add to the liquid, beating hard for about a minute . You will see the batter change and become smooth . (Consistancy needs to be right.. batter that is too thick will not rise .. too thin it will rise and then fall. If it looks like a too-thick cake batter then it is probably just about right !)

While you are mixing the dough, you will smell the 'bean' flour... but this is the only time. When it is baking or you are eating it , it has a very 'whole-wheat' bread smell and taste!

This recipe makes one regular size loaf; line the bottom of the pans with wax paper and lightly oil the pans. Gluten-free baking tends to stick more than regular wheat flour.

To rise put the pan in the oven with the oven light on....and cover the pan with a towel.

Let rise for about an hour until loaves round over the top of the pan (remove the towel before the dough rises high enough to reach it or it will stick to the towel).

Bake for 45 minutes at 350 - or until tops are nicely browned - do not underbake.

This bread keeps well, also freezes well and after the first day is good toasted !

Absolutely the best chocolate chip cookie recipe I've found so far:

CHEWY CHOCOLATE CHIP COOKIES

(Gluten-Free Recipe*)

Preparation time: 45 min Baking time: 9 min

Yield: 3 1/2 dozen cookies

1 1/2 C rice flour

1/2 C potato starch

1/4 C tapioca flour

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoon xanthan gum

3/4 cup butter, softened (NOTE: I use 1/2 butter, 1/2 shortening)

3/4 cup firmly packed brown sugar

1/2 cup sugar

2 eggs

2 teaspoons gluten-free vanilla

1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips

Heat oven to 375

Thanks, Lisa and Peter! I guess I didn't notice the box to check.

I'll remember that for the future!

JoAnn

Happy New Year and Happy Birthday!

Also, Happy Birthday to my granddaughter Carly, who is 5 years old today! She is doing SO much better on the gluten free diet after her celiac diagnosis via biopsy a year ago!

JoAnn

Can't believe this diet is being promoted. It's a bunch of SCAM ARTISTS. There is no evidence that it works, just search in wikipedia what it says. They are a bunch of scam artists. The only diet that works is the O diet. The rest make you sick. In fact I want this pin up removed before someone tries it and gets hurt. Stay away from this diet.

As far as I can tell, no one is promoting any diet in this thread; only 2 people (out of 18 or so?) mentioned it. This is just a sort of poll asking people to post their blood types.

Perhaps you're overreacting?

Happy New Year!

JoAnn

Hi,

I haven't used the Messenger much yet, so am not sure what I should be seeing in my control panel. Earlier today I replied to a PM and it seemed to have been sent off properly because a brief message flashed that said the other person would be notified that they had a new message.

But now I'm wondering if it really was sent, because when I look at the "Sent Items" it still only shows 1 item sent. Which refers to an old PM I sent in September.

Do replies to PMs show up as "Sent Items"? Or not?

Thanks,

JoAnn

I agree. I believe there is a deeper cause of fibro. They just haven't figured it out. I think it is a side affect of other conditions like celiac, lyme, and other diseases.

Yes, fibro rarely appears by itself but usually in conjunction with one or more autoimmune diseases. The medical community doesn't really understand it very well yet. There is a small but growing section of the medical community which believes that fibro may be an autoimmune disease in its own right, but that is still controversial.

Thanks for the helpful replies, everyone!