Does anyone here have this? (Full Version)

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BeachLover99 -> Does anyone here have this? (7/5/2008 4:26:30 PM)

Celiac disease? From what I have read, 1 in 133 people have it. That's a pretty astounding statistic.

My 19 year old son was recently diagnosed with it. He had no symptoms whatsoever; it was diagnosed via a blood test for something else. (Thank goodness the ER doctor informed us he was anemic!) I am going to be tested in the next few months.

I have been looking on the 'net and there are at least a bazillion websites that address this condition. Some talk about Celiac itself, and a lot have recipes. I am wondering who else may have Celiac and to perhaps swap some easy and tried-and-true recipes.

Thanks for reading this-



Miss Giggles -> RE: Does anyone here have this? (7/5/2008 4:33:45 PM)

I had the blood test but I've also heard that to be properly diagnosed you need to have some more procedures done such as a biospy of the intestine.



BeachLover99 -> RE: Does anyone here have this? (7/5/2008 4:35:57 PM)

Guess I should have mentioned that my son did have the endoscopy and biopsy which confirmed it.



Miss Giggles -> RE: Does anyone here have this? (7/5/2008 4:46:43 PM)

Oh ok. There are a few on here that are familiar with it.



bzirk -> RE: Does anyone here have this? (7/5/2008 4:51:23 PM)

quote:

ORIGINAL: BeachLover99

Celiac disease? From what I have read, 1 in 133 people have it. That's a pretty astounding statistic.

My 19 year old son was recently diagnosed with it. He had no symptoms whatsoever; it was diagnosed via a blood test for something else. (Thank goodness the ER doctor informed us he was anemic!) I am going to be tested in the next few months.

I have been looking on the 'net and there are at least a bazillion websites that address this condition. Some talk about Celiac itself, and a lot have recipes. I am wondering who else may have Celiac and to perhaps swap some easy and tried-and-true recipes.

Thanks for reading this-


There was a poster here for several years whose husband had it. I remember she lived in Masschusetts, but can't remember her forum name, and I think she changed it. Maybe if you could get the hosts to put celiac in the thread title, this woman might see it and post.



Kat_D -> RE: Does anyone here have this? (7/5/2008 6:56:16 PM)

I think Miasma has it. I'll pm her and have her stop by this thread if she does.



Liveloved -> RE: Does anyone here have this? (7/7/2008 2:10:36 AM)

BeachLover,
My husband has celiac disease and we've been on a gluten free diet for several years now. I bake all of our bread and would be very willing to share with you what I've learned. Just let me know what specifically you're looking for.[:)] LL



miasma -> RE: Does anyone here have this? (7/7/2008 3:44:20 PM)

That really is a vague question. Are there specific recipes you need to tweak? Are there specific products you're looking to get?

http://noglutenmygoodness.blogspot.com/

Here are some other threads on the subject:

http://forums.crosswalk.com/m_2790381/mpage_1/key_/tm.htm#2790381

http://forums.crosswalk.com/m_3184801/mpage_1/key_/tm.htm#3184801

I'm pretty sure I say this in the other threads, but the #1 piece of advice: read the labels on EVERYTHING.

A relative of mine (also a younger person) recently joined the club, and I've been her shoulder to cry on. She, like we all were, is surprised to see what all has gluten and/or wheat in it. Read, read, READ!

And let me know if there's anything you're looking for. Some things you'll want to just buy, others I have plenty of recipes for.



BeachLover99 -> RE: Does anyone here have this? (7/7/2008 6:06:13 PM)

Liveloved: I have not tried the bread baking yet. He was a huge bread eater...but if you have a good recipe to share, I would love to try my hand at it. Should I invest in a good mixer? Do you use a bread maker?

Here are a few (additional) questions:
- I have a recipe for sausage / cheese muffins that calls for self rising flour. Is there such a thing as self rising gluten free flour?
- Is there a particular flour (rice? tapioca? sweet rice?) you prefer?
- Also: what flour do you suggest I use in place of regular old all purpose flour?

Thanks in advance for your help!

Miasma: Thank you for the links. I am so new at this, so I am bound to get confused / frustrated. My current #1 frustration is when there is a blurb about the product being manufactured in a facility that processes milk, nuts, wheat, etc. I know that brown rice is okay to eat. But, I have seen this verbiage on the WalMart brand. Do I steer clear of all products with this warning? I have heard yes and I have heard no.

I am getting kind of good at tweaking recipes. It's actually kind of fun. It is just when I get down to individual ingredients that I get confused.

We eat a lot of casseroles. Do you have any personal favorites or do you have any favorite websites?

Thank you, too! Good to know I am NOT alone in this venture![;)]



miasma -> RE: Does anyone here have this? (7/8/2008 12:10:54 PM)

quote:

ORIGINAL: BeachLover99

Liveloved: I have not tried the bread baking yet. He was a huge bread eater...but if you have a good recipe to share, I would love to try my hand at it. Should I invest in a good mixer? Do you use a bread maker?


I just skip bread, for the most part. But if you're determined, I would definately get a breadmaker. My mom used to mix it all up at night, and then set it, and we'd wake up to fresh bread baking.

I looooove using romaine, instead of bread, for burgers, sandwiches, etc.



quote:

- I have a recipe for sausage / cheese muffins that calls for self rising flour. Is there such a thing as self rising gluten free flour?


Sorta. The Gluten Free Pantry has an all-purpose mix you could try. I don't know how it equates to self-rising flour, though.

If you live near a Whole Foods, their biscuits are AWESOME.

quote:

- Is there a particular flour (rice? tapioca? sweet rice?) you prefer?


It totally depends on what you're making. Thankfully, those days of xanthum gum are long gone. I can't think of anything you can't buy a pre-packaged mix for.

quote:

Also: what flour do you suggest I use in place of regular old all purpose flour?


See the above, about the all-purpose flour.

I'd really work on cutting out bread as much as possible, though. It simply just makes the overall transition easier. Then, when you do get bready products (cake, english muffins, donuts, crackers) it's a treat. Trying to carry on normally can just be frustrating and more effort than it's worth.

quote:

My current #1 frustration is when there is a blurb about the product being manufactured in a facility that processes milk, nuts, wheat, etc. I know that brown rice is okay to eat. But, I have seen this verbiage on the WalMart brand. Do I steer clear of all products with this warning? I have heard yes and I have heard no.


If it lists wheat, or gluten, then put it back on the shelf. Like I said, you will be surprised. For example, one of those Viggo's rice packets, it's beans and rice. Totally gluten free, right? Nope.

quote:

I am getting kind of good at tweaking recipes. It's actually kind of fun. It is just when I get down to individual ingredients that I get confused.


If you really dig stuff like that, check out earlier cookbooks, from before things were as easy as they are now. All kinds of random flours and experimentizing.

Let me go ahead and tell you:

Namaste pizza crust is DELICIOUS. I eat it plain.

quote:

We eat a lot of casseroles. Do you have any personal favorites or do you have any favorite websites?


Hmm....I don't do much, casserole-wise. Well, I do like enchilda pie. Layer beans, cheese, tomatos, onions, etc. in a casserole dish and bake that - but make sure you get the small, corn tortillas (and read the label, not all corn tortillas are wheat free), not the big burrito wraps.



BeachLover99 -> RE: Does anyone here have this? (7/8/2008 12:42:29 PM)

miasma: Thank you so much! This is such great information! I'll try that romaine thing for the next time we do burgers.

I have not heard of Namaste pizza crust. My son's a pizza nut! I think I'll give that brand a try.

There is a Whole Foods about 45 minutes away from here. I am impressed that some of the regular old grocery chains are now carrying different gf items...I never noticed that section before, but now I am paying closer attention.

Thank you for taking the time to write your post!

God Bless You!



miasma -> RE: Does anyone here have this? (7/8/2008 1:00:20 PM)

Yes, it's insane how much easier it is to be GF these days. Wal-Mart carries gluten free pasta. Publix carries the gluten free Van's waffles (like Eggos. So good!).

Whole Foods has its own gf bakery, and everything they make is great. The biscuits are to die for, and their Prairie Bread is the best I've tried, as far as sliced sandwich bread. However it is expensive, which is why I just skip it. That, and there's some schools of thought out there that think we shouldn't eat any grains. I've also recently cut out corn (as much as I can).

http://www.newtreatments.org/why%20are%20grains%20and%20legumes%20so%20unhealthy

http://bekk.blogspot.com/2007/05/grains-bad-for-us-bad-for-planet.html


Namaste has a whole line of products.

https://www.namastefoods.com/shopping/storefront/cgi-bin/news.cgi?Category=Home



Liveloved -> RE: Does anyone here have this? (7/8/2008 1:09:19 PM)

quote:

Liveloved: I have not tried the bread baking yet. He was a huge bread eater...but if you have a good recipe to share, I would love to try my hand at it. Should I invest in a good mixer? Do you use a bread maker?

Here are a few (additional) questions:
- I have a recipe for sausage / cheese muffins that calls for self rising flour. Is there such a thing as self rising gluten free flour?
- Is there a particular flour (rice? tapioca? sweet rice?) you prefer?
- Also: what flour do you suggest I use in place of regular old all purpose flour?

Thanks in advance for your help!

Miasma: Thank you for the links. I am so new at this, so I am bound to get confused / frustrated. My current #1 frustration is when there is a blurb about the product being manufactured in a facility that processes milk, nuts, wheat, etc. I know that brown rice is okay to eat. But, I have seen this verbiage on the WalMart brand. Do I steer clear of all products with this warning? I have heard yes and I have heard no.

I am getting kind of good at tweaking recipes. It's actually kind of fun. It is just when I get down to individual ingredients that I get confused.

We eat a lot of casseroles. Do you have any personal favorites or do you have any favorite websites?


I do not use a bread machine for gluten free bread. I have a Kitchen Aid mixer and it works well. The bread is more like a quick bread---somewhere between a thick cake batter and cookie dough consistency. But unlike miasma, my husband did not want to forego bread and the bread I bake is quite wonderful---once you get beyond the reality that WHEAT flour is the best in the world. I use flax seeds, sunflower seeds, and sesame seeds in all our bread so it is a substantial, flavorful bread. I will send you some recipes as well as my flour mix recipe.

The bread is best kept refrigerated and frozen. Since it is just the two of us, I bake and cut the loaves in half and we keep only a half loaf in the frig and the remainder in the freezer until we need it. And we only slice it as we use it and it is best toasted before using. So we don't do sandwiches. But my hubby can have peanut butter on his toast.

I do not buy any of the mixes of flour or prepared items because of cost. I buy the flour in bulk and freeze it until we need it. I've not heard of self rising flours that are gluten free. And these flours do not rise like wheat flour does.

You will need to use a variety of flours if you want a good consistency flour mix on hand (I keep a plastic tub in the frig with my flour mix). I use MANY types of flour: brown rice, amaranth, teff, sorghum, quinoa, garbanzo/fava bean, tapioca, potato starch, corn, millet, soy, almond meal, sweet rice. I'm not meaning to overwhelm you but I have ALL of those in my refrigerator and freezer at any given time (meaning now). I baked bread yesterday in that loaf I used amaranth, brown rice, tapioca, potato starch, corn, millet and almond meal as well as the three seeds.

I got the original bread recipe from celiac.com as well as the flour mix recipe. It was under Karen Robertson's alternative bread information. You can look and see if it is still available but I will send you my info as well. Her recipes are a base and you can (I did) tweak them to your liking.[:)]

Need to run but will forward recipes later. It has really been a wonderful adventure. I'm a cook from scratch kind of person any way. But miasma is right, you need to be a food detective and read, read, read. And I agree that if the label says processed in a facility that handles wheat, put the item back. Cross contamination is so easy. We have also found you can't share a toaster or butter dish or peanut butter jar (just a few items of many) for the same reason. Anyway, later, LL



Liveloved -> RE: Does anyone here have this? (7/8/2008 1:18:04 PM)

I copied this from the site I mentioned. This is the flour mix I use and I use all brown rice flour (no white rice flour) as suggested.

Multi Blend Gluten-Free Flour (Wendy Warks Gluten-Free Flour Mix)

1 cup brown rice flour (requires refrigeration)
1¼ cup white rice flour
¼ cup potato starch flour
2/3 cup tapioca starch flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum

I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.

Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.

The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I dont use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results



BeachLover99 -> RE: Does anyone here have this? (7/8/2008 2:37:16 PM)

Liveloved:
This, too, is great information to have. Like I said, my son loves bread. I am not a bread eater - never have been - but he digs it. I don't mind experimenting with different things, and to tell you the truth, I have NEVER baked bread. You do make it sound so easy! Plus, I suppose it's just like anything else in life: once I get the hang of it, it'll become second nature.

I'll let you know how my first attempt goes - or doesn't go! [;)]

I was initially confused about all the different flours out there. Here again, I just didn't pay much attention to them all. Thank you for the flour mix recipe, in addition to all the other information.

Blessings and peace-



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