In my experience, there are many folks who lack a "formal diagnosis" yet feel better when eliminating gluten from their diets! And tests results are not always conclusive. My motto is: "Listen to Your Body!" This is a good forum for educating yourself on the process of becoming healthier through gluten-free eating. All of us are at different levels on that journey! We are here to encourage each other!!
Hi Red, please join us. We'll try to help in any way we can. Reading and "talking" helps sort things out.
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB! One person's food is another person's poison. __________ Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms CD stories: bit.ly/cdstories Nutrition/Cancer: bit.ly/Quillinnutrition
Hey there, as usual I ask to be a member of the team prior to being willing to post anything here. First of all, I have not been actually diagnosed with Celiac Disease, but after reading several articles writen on the subject, it would not surprise me in the least to find out that I am a part of this world. I have a lot of the autoimmune symptoms and have been diagonis with hypothyroidism since 1984. So far I have been able to find products that are gluten free that are also tasty. I'm not sure that bread would be biggest issue for me but if I could finally just start feeling better I would be willing to try. I know I'm rambling a lot but to tell you the truth, I almost feel like I'm intruding without having a formal diagnosis. Please may I have your permission to be here. Thanks
Read the team's sticky topics. You'll find lots of information and recommendations. Everyone's view of bread is so different. It depends on the type of breads you were used to. You'll expereince all the stages of grief when you go gluten free but in the end you'll feel so much better.
Thought I would toss in a few more suggestions. I spent 6 years looking for a decent bread. I made them, from scratch, mixes,bought loaves and until this summer I found one that is decent. It is Glutino Premium Corn bread. I have no clue why it is called corn bread as it looks like white bread. It does have cornstarch in it, maybe that is why. Also I use a flour called Beth's all purpose flour and use it just like regular flour. I use it for almost everything. We have a peach tree and yesterday I made a peach tea coffee cake and peach crisp which were both very good.
I have yet to find a commercially prepared loaf of Gluten free bread that is tolerable...more like reconstituted crushed concrete...but I have found a bread mix that makes a reasonably decent loaf of bread...Pamela's Wheat Free Bread Mix. It rises best if mixed in a mixer rather than a bread machine, although I do the latter when I'm in a hurry. It is also best eaten warm. I'm still experimenting with flour mixtures. I get good brownies and cakes using a mix of brown rice flour, potato starch, and tapioca starch. There are some tasty commercial mixes for cakes, brownies, pancakes,etc...Pamela's, Gluten Free Pantry, Kinnickinnick. EnerG makes hamburger buns and pizza crusts that aren't too awful. Blue Diamond Natural Products makes "Nut Thins" crackers in several flavors that are darned good. None of these products are exactly cheap, but they might get you started until you have the time to do more research and experimentation. You won't starve, at any rate! Meanwhile read "Living Gluten Free For Dummies" by Danna Korn and if you like to cook or bake, my 2 stand-by cookbooks are: "The Gluten Free Gourmet" by Bette Hagman and "Gluten Free Baking" by Rebecca Reilly. The flour mixture I use is on pg. 16 of Reilly's book. Tune in to the postings on this site for lots of support and info. Welcome!
"Truth, and therefore, success, is generally found at the balance point between two opposing tensions." (D. L Veach, writer and artist)
I remember when I was in the process of thinking I had a wheat allergy or gluten intolerance, and experimenting/lapsing, then getting the results back and the knowledge that there was no more pretending and I had to get serious... then the horror set in of just what I was going to have to "give up" (negative focus) and I was so overwhelmed and depressed for at least a month! But as soon as I determined to change my focus and be grateful for a diagnosis and thankful for the choices I do have, it made such a huge difference. Yes, I miss bread. No, I do not miss stomach cramps, etc. and all that goes with it (spare you the graphic details!) Everything is about our choices, isn't it? I still have people say to me "what CAN you eat??!!" and I tell them "All kinds of things! Meat! Vegetables! Fruit! Rice!" (I am also casein intolerant which means no dairy for me.) I decided to accept the challenge and it has made such a tremendous difference not only in my health but in my outlook. And I discovered that I am also continually being sent people who want to know more about it... I am mentoring a young mom right now with a 23 month old little boy. The docs can't quite get a diagnosis, but she has figured it out and the little guy is getting well! That makes it worth it to me!!
I found a great bread at the first store I went to, haven't found it since. Got a bread machine to make my own. First loaf was bad, haven't had time to do again yet. It isn't that hard to do, just that there are so many types of flour. I have them all in the house, just getting it all ready is the problem.
There Are No Accidents! Tucson, Arizona co-leader of: Living With Bipolar & Losing Weight and Disabled
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I agree with the recommendation of Tinkyada pasta. It's nearly impossible to mess up. My family especially likes the fusilli style. I've pretty much given up on gf bread for sandwiches (I do not bake-ever!). Bavarian Gluten Free comes close to the best consistency but is very expensive. I've been making wraps using La Tortilla Factory Sonoma Ivory Teff Flour wraps. Pretty darn good substitute for a sandwich and they even work pretty well for a quesadilla. Tammy in VT
Hi, I was the same. My gp just told me I was celiac and to register on celiac.co.uk which is a support website we have here in the uk and they send you a book with listings of foods you an buy in the supermarkets. I don't know how much support you've had but I have recently found another website which is celiac.com which also gives lots of info. Give it a try. Good luck. Any problems just ask nd theres always someone who is willing to try and help..
There is rice or artichoke pasta and also rice bread, however the consistency of the bread is not as light and fluffy but it does make decent french toast. It will be worth it to give up the gluten. You will feel so much better! Just keep your focus on how much better your body will be able to function.
I have not been on as I have had some gastro issues which lead to the diagnosis that I need to eliminate gluten now from my diet as well. I am so nervous and overwhelmed by all this I just do not know where to begin. Help and suggestions are really welcome and needed. I had just switched to going mostly vegetarian but I am Italian and love bread and pasta. Looking on line I am driving myself nuts gluten is everywhere!! So hello all and HELP!! LOL
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