Hello

[BarelyBreathing]

Hello, I am new here, and wanted to post an intro. This forum was recommended to me by someone on another forum I am on.

I have not been diagnosed with celiac, but I recently have been suspecting that gluten may be my problem.

Briefly, a few years back I started becoming very sick every time I ate. I was vomiting all the time. I began keeping food logs and suspected that I might have a dairy allergy. I also had tried doing research on what might be my problem, and when I suspected dairy allergy then I researched that extensively. I cut out all dairy from my diet, and that included any product that even contained a hint of dairy, and also soy. In my research I had discovered that soy can also cause problems in people with dairy allergies.

I was dairy and soy free for over a year, and some, but not all of my symptoms stopped.

Recently, I was reading a magazine article about celiac disease and I was surprised to discover that every symptom listed in the article I have or have had. A friend of my mom's also had suggested that I look into celiac disease because she thought what I have sounded like it also. I came home after reading the magazine article, and I began to research it on the web. Different websites list different symptoms, but even with all the differences, I can honestly say that most (if not all) I have or have had.

It is possible that the reason I appeared to be improving when I eliminated all dairy and soy is because I was also eliminating foods which contain dairy and soy (i.e. Breads, processed foods, etc.) and those foods also contain gluten. But since I did not eliminate all gluten, if gluten is indeed my problem, that that would explain why I still have not completely gotten better.

At this point my plans are to go gluten free. I do not want to try for a proper diagnosis, because I am one of those who is without medical insurance and I have not the money to be wasting on going to the doctor for things which are frivolous, and can be solved naturally.

The reason I joined this forum is because I am planning to go completely gluten free, and I know I have a lot to learn! I am not one to sneak or cheat on foods. I already use products such as Namaste foods, and I love what I have had of theirs so far. I have never tried their bread mixes yet, and I noticed that they also have a four mix. I am still dairy free for the most part, but recently I have allowed myself some cheeses with no problems. I have experimented with various flours such as rice flour and coconut flour, but I can't seem to figure out how to use them very successfully. I would like to learn more about how to bake with alternate flours. I also would like to know if there are things I should avoid other than the obvious. I also was reading that it used to be that oats were considered not safe, but more recently, oats are said to be fine. What are your opinions on oats?

[teacherpat]

If you're going to try oats, they have to special, certified gluten free oats which are grown away from any possible wheat. Personally, I think oats are disgusting (I know, its a personal problem )but if you're going to try they you have to make sure they're the gluten free ones.
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Pat

[Jenn]

Welcome!

Like Pat said - oats aren't GF unless they are CERTIFIED because the fields they are grown in can be rotated with wheat.

[cruelshoes]

You might want to rethink introducing GF oats right away. There are half a dozen or so companies that make certified GF oats now, so they should be pretty easy to find. But most GI doctors recommend that people allow a year after diagnosis before introducing them into the diet. Even if you are foregoing the diagnosis, you might want to follow that recommendation. I seem to have lost my tolerance for the GF oats. I was OK with them for a few years, but lately they are not my friend. My son has never ben able to tolerate them.
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-Colleen

Where are we going, and what am I doing in this handcart?

[celiacmaine-iac]

There is a section on the forum that discusses flour blends, you might find one that has something you would like. I personally use the Wendy Wark blend for most of my cooking, other than breads. I've had very consistent results with it. The big secret with GF flours is to use the ones that are ground super-fine.

Welcome to the board!

edited once to remove the oat section of my post since Colleen covered what I had said.
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Steph

[BarelyBreathing]

Oh, thank you, everyone! I will certainly look for gluten free oats when I go to the supermarket.

[LucyGoose]

I miss my oatmeal.....for those that do not know I am new too.....just been on the diet now a week I think.....I was one who ate old fashioned oatmeal 5 out of 7 days.... .....I am waiting like recommended to try the gluten free ones.....

[ostrich]

Hello breathing! *waves happily*

I've been eating certified GF oats OK. However, I'm not eating a ton of them. If you decide to try GF oats, do so carefully and slowly. Something like half a cup every other day. Ramp it up if you feel you're doing fine.
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[caseygirl]

I seem to not be able to tolerate GF oats...I've only tried once but got immediately gassy with D. So needless to say, I haven't tried again.....but I love quinoa! It's a high protein GF grain that can be eaten like oatmeal. I'm not sure if you're thinking of eating oatmeal, but if that's how you would use the oats, I would highly suggest quinoa. I add bananas and walnuts or various berries to mine and eat it for breakfast. Very filling, just like oatmeal.

[HadassahSukkot]

Hi there, welcome!

If you find that you can't tolerate oats, there's always millet, quinoa and poha.

I was able to find millet in a form that is similar to rolled oats, so we'll see what we can do as far as making things like meatloaf with it. (I haven't been brave enough to try it)
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