hannahp57

Give it more time, and i would also eliminate soy, dairy, and oats (definitely eliminate cross contaminated, but also gluten-free oats for now). most people find tye dont tolerate those until they have been on the diet longer and have had more time to heal. i didnt feel better until about 6 months, then i added dairy with success, but found i could not tolerate oats yet. at a year and some change i could honestly say i felt GOOD. that was big for me, i hadnt felt goood in years. it does take time. the longer you've had symptoms, the longer you will probably need to heal

I would say raven gave you the best advise.

but maybe my experience will help you to feel better. i glutened myself just a couple months back... i was down for a full week. first the gi symptoms that are bad enough... but after the first two days of gi symptoms and a bit of brain fog, i was just so fatigued and my insides just ached. you arent necessarily back at square one. but like the previous poster suggested, those puffs may be heavily cross contaminated. i would cut those out completely, all that CC adds up after a while and you're never going to feel your best with that in your system!

i avoid shopping at wal-mart at all costs. haha but around here they dont have the gluten-free section either so there isnt much pulling me in there

back in my hometown in OK the local grocery store (not a chain, locally owned and managed) would buy everything i asked for. i miss those little businesses like that

it is good to hear that bigger businesses are also hearing our voices though!

I eat carmike cinemas buttered popcorn. not those gourmet ones though. havent been brave enough to try those. but as far as the buttered popcorn, i havent had a problem. other than feeling too full because some days too much corn gives me almost like indigestion maybe? not sure. but ive never been glutened is my point here.

The other day we went to myrtle beach in south carolina. i packed food ahead of time (two pieces of fruit and some pound cake- sooo healthy lol) because i was sure there would be nothing but unsafe foods there. so imagine my surprise when i said to my husband and our friends "pick wherever you want and i'll eat when we go back to the car" and they picked out a pizza place. Uno's!!!! and when we got in there, they looked through their menus and my hubby's face suddenly lights up as he excitedly shows me their gluten free menu options on the regular menu. i got a pizza instead of eating only an apple. thumbs up to uno's. the waiter even brought me a list of ingredients upon request and assured me that my food would be safe for me!

wow and there you are offering to let them keep the bread even though you paid the same price. uh hello! its not rocket science. give me the meat, cheese, lettuce and tomato! people are soooo frustrating. i hope your next experience is better.

next time take your own bread and see how much THAT confuses them!!!

I've gotten glutened at a restaurant twice now. CC is a big issue. but also somtimes in order for your meal to be gluten free you need to specify something be changed. for instance, order your salad mixed in a separate bowl awithout croutons. or like carraba's you can have grilled chicken without the grill baste. the first time i ate at carraba's it was perfect. i ordered off the gluten free menu and felt fine all night. the second time i got glutened. i ordered exactly the same but the restaurant was considerably busier the second time. i think the cookstaff gets in a rush and starts forgetting things (or maybe just brushing things off as unimportant- i dont know ive never worked in a kitchen). always make sure you confirm with the waistaff about your needs. dont be afrai to talk to the cook or perhaps a manager. it is also always in your favor to go at a time when the kitchen isnt busy. not always easy to do, but it is doable. hope your next eating out experience is more positive

there's a mashed potato casserole i make that everyone loves.

cook your potatoes, mash them with butter, cream cheese, and sour cream, pour in a 13*9 pan and cover with cheddar cheese (i mix a little in with the rest of the mixture) and bake for somewhere around 30-45 minutes. oh yeah and of course i use salt, pepper, and garlic powder

you can make homemade french fries

twice baked potatoes

scalloped potatoes

potatoes au gratin (basically scalloped with cheese i think)

cheddar and potato soup

im a big big potato fan if you cant tell

when you start a gluten free diet you have to give your body time to heal (remember it has been constantly bombarded with gluten until recently)

for me it took me three months before i could eat without feeling awful. i cut out all dairy and cheese until 6 months. i highly recommend cutting out dairy (and in your case soy and casein and probably oats too) until you have been eating gluten free for a while and have begun feeling better. i waited until i could eat without feeling sick and until i started having normal bms (sorry tmi but just being honest with you). right noiw your villi are damaged, especially since you have been glutened and so some foods will give you problems even though you arent necessarily allergic. i could not do dairy or oats to start off but i evenutally added both into my diet successfully. try no eating out so often until you have your symptoms controlled and are feeling better, and until you have a better handle on this. it is a lot to take in and there is soooo much to learn! good luck and hope you start feeling better soon

Hi! I'm 15, almost 16, and I was diagnosed with celiac a few months ago. So far I've been okay, but it gets hard watching other people eat my favorite foods. We've tried lots of recipes, and my mom's found a really great gluten-free baking cookbook. The bread's not quite as I'd like it, but cookies, cupcakes, and muffins are basically indistinguishable! If I have a party for my sixteenth birthday, I'm going to make all the food myself.

Happy to talk, and oh my goodness, Pop Tarts and cinnamon rolls? You'll have to share. The next things I try will be fresh pasta and possibly moo shu. I miss my Chinese food.

im not sure what kind of pasta you were going to try making... but this is the only noodle i have made from scratch yet. but wow they are good! its a homemade egg noodle: (from Carol Fenster's Wheat free recipes and menus-VERY good book)

2 large eggs

1/4 cup water

1 T canola oil for hand method (reduce to 1 tsp for machine method)

1/2 C brown rice (or sorghum) flour

1/2 C tapioca

1/2 C cornstarch

1/4 C potato starch

4 tsp xanthan

1 tsp unflavored gelatin

directions: combine oil, eggs and water in a food processor and process until the eggs are light yellow in color. add the remaining ingredients and process until thoroughly blended and mixture forms a ball. remove the cover of the food processor and break the dough into egg sized pieces, cover and process until ball is once again formed.

transfer the dough to a pastry board or toher smooth surface. roll dough between two sheets of waxed paper or plastic wrap dusted with rice flour. roll as thinly as possible and cut into desired shapes with a sharp knife or pastry cutter. cook in boiling water until firm but tender to the bite; about five minutes.

other than that her book has some other pasta recipes.. and a killer cheesecake recipe. mmm

have you tried Schar or Glutino gluten free crackers?

schar are my favorite but i dont hear much about them from other people.... so i dont know how widely available they are. glutino are very good to. not quite a ritz but what are you gonna do haha.

there are also nutthins and rice crackers that are good. but they arent the same kind of cracker. crunchier. i prefer the others for cheese and crackers.

if it says "may contain wheat" i would STAY AWAY. that to me would sound off the alarms. that means they probably share uncleaned lines and change the formulation often. as far as im concerned if GV brand doesnt say gluten-free i dont buy. that cereal would not be worth the risk

Open Original Shared Link

this is a link to the recipe i got out of my cookbook from roben ryberg "Gluten Free Kitchen." she really knows her stuff.

i like to change the flour mix though.. last time i did cornstarch equal to the amount called for but subbed half the potato starch for buckwheat flour because i hadnt ever used them. these turn out really well. i roll them out on sugared parchment paper so that you can pick up one side of it to roll them up. the dough is very soft and wet and its really difficult to pick it up to roll haha

good luck i think you'll be happy with them. and im hoping to undertake poptarts really soon wish me luck

I found a recipe for cinnamon pull apart bread online a while ago and the picture looked sooo yummy. but the recipe used pillsbury grands biscuits... i have made gluten free biscuits but my dough never acts like a canned biscuit dough (not that im unhappy about that- our biscuits are better imho). any ideas how i can make my own version of this? or if someone has a recipe i would absolutely love that!!!!

thanks in advance everyone

oh and my only other issues are artifical sweeteners and msg so no worries about difficult ingredient subs. just gluten free flour and i'll be okay

hey hannah! im a celiac hannah too! you're the first one ive met so far

im nineteen and a sophomore in college. ive been gluten free a little over three years and have learned to make almost anything i want to be gluten free. most recen success: cinnamon rolls. next endeavors: poptarts

(what can i say?? i miss them lol) and crackers

anyways im on fb and myspace and yahoo... lemme know if you want info!

I can answer a few questions. i take papaya enzyme for digestion and b12. buy them both at GNC because most of their products will say "gluten free" under their ingredient list.

as far as throwing away old dishes etc. here are the things that need to be replaced:

toaster

wooden things(spoons, cutting boards, etc)

cast iron

non stick (such as teflon) things

these items are porous and can absorb and contain gluten

for prescriptions meds get into contact with the manufacturer and possibly your pharmacist (sometimes they are helpful, sometimes not)

i think thats about all i can help with. hope that gives you something to start with. keep in contact, you can just about always find the answer from someone on this board

i have a box of it too. i checked their website and it was on the safe list and they are a company that will always disclose. i have eaten a bag with hubby and didnt get sick! so enjoy (if you're a super sensitive i would call the 800 number and ask about CC though)

are you subbing the starch for a recipe that uses regular flour? if you use a starch in place of regular flour the suggested amount is half of the amount of gluten flour. rice flour however can be subbed in equal amounts. also you must use a whisk and stir stir stir constantly. i make gravy with starches and if i walk away long enough to drain my poatoes, i will walk back to starchy globs instead of a thickened sauce (i have had success with using a fork for stirring but the whisk works 100 times better)

I agree one hundred percent with trillumhunter. encourage them to get tested. because in the chance they arent Gluten Intolerant, they may gain weight instead of lose (then they might just get angry with you! )

I gained weight because eating gluten makes me shed pounds FAST. if i get glutened i will lose over five pounds in two days. i walk around 5'8 and 125 lbs or so. people who are gluten intolerant cannot absorb nutrients. in some of us this looks like weight loss and others will bloat.. you get the idea. every body is different so you cant really tell your friends "yeah go gluten free! you'll lose five pounds in a week!" because they could easily gain it instead. as previously stated, our stuff has a lot of carbs and calories

the mask isnt necessary. most people are not so sensitive that leftover gluten particles can really hurt them. just wash your hands before eating and whatnot. i think you can easily clean your cabinets to make them safe for you! oh yeah i also would get that oven cleaner stuff and clean out the microwave if those are both furnished with the apt

it was three months for me before i had a "normal" bm. this is going to take time. i started out with plain unseasoned chicken as the only source of protein. i ate fresh fruits and veggies. i even left out dairy until i think 6 mos. i would recommend these ideas to you also. your small intestine has had gluten in there causing you villi to flatten and the longer they have been damaged, the longer it takes for healing. it is possible you have other sensitivities as well. my dr told me no gluten-free oats and no soy until i got healthier. at 3 months i had gained 5 lbs back (i had previously lost over 30lbs before diagnosis). i reintroduced soy and tolerated it. my first time with oats was a no go. but at two and a half years i tried again and had no issues. they are a good source of fiber in my diet now.

good luck and keep posting. hopefully if gluten isnt your problem you will find what is.

i have had issues with peanut butter as well. i think for me it is the high fat content because peanuts are fine. if i eat too much (sometimes i think its just a bad day) i am in serious pain. i feel bloated, gassy and feel burning searing pains in my stomach like theres acid in there. its awful. i can tell a difference between those symptoms and glutening symptoms though... gluten is absolutely the most painful thing ive endured yet

i almost never catch anything... if i get sick it is gluten, CC or stress. for me stress will make me sick. almost always. but other than bronchitis once i cant remember ever having a cold or the flu.

thanks! looks like meats absorb the sauce so you have to make more of it. that sounds really good (and a good way to sneak veggies in on my hubby- )

i commented on it. i think she's an idiot but thats just me.... i was diagnosed three years ago and had never heard of it. why would you choose this because of a celebrity?

"oh! elizabeth hasselbeck is gluten intiolerant so i should be too!" i never even heard of her before lol

wow so its okay to be a vegetarian as long as you are for the right reasons... but celiac without proper diagnosis. heaven forbbid people dont think and write at the same time