Top products from r/Celiac

If you have a flour mill it is very easy and quite fast. I have bought an attachment to my Kenwood mixer that works OK but am planning on buying a more expensive stand alone. If you want to test it cheaply first you can use a cheap coffee grinder - it won't be as fine grinded as regular flour but it would be usable in sourdough.

But first off calculate if it is worth it for you. And check if you are able to buy whole gluten free grains where you live. If you can only get rice it probably won't make sense to get a flour mill.

Regarding recipes:
You can pretty easily make gluten free sourdough bread yourself. I can recommend Naomi Devlin's book River Cottage Gluten Free. https://www.amazon.co.uk/River-Cottage-Gluten-Naomi-Devlin/dp/1408858479 If you google her name there's some recipes online as well.

If you OK with regular yeast I recommend Jennifer Esposito's book Jennifer's Way Kitchen.

If the grains somehow don't sit well with you I can recommend books from Danielle Walker (www.againstallgrain.com) - she bakes lovely grain and milk free bread and cakes.

A couple of links:
GF sour dough starter: https://www.naomidevlin.co.uk/useful-information/

https://www.google.dk/amp/s/www.naomidevlin.co.uk/blog/2017/2/24/how-to-make-a-gluten-free-or-rye-sourdough-starter-1%3fformat=amp

https://www.rivercottage.net/recipes-in/free-from-baking

https://www.rivercottage.net/news/coeliac-awareness-week-naomi-devlin

(Recipe at the bottom) The safe GF environment is the hardest part. A couple of tips:

• If you use non-stick cookware, tupperware/rubbermaid containers, or nylon or wood cooking utensils, don't. Get some cheap stainless steel cooking utensils, some cheap stainless steel cookware (pot, skillet, saucepan, etc.)
  
• Purchase a new cutting board just for her food. Don't ever use the cutting board for anything with gluten. Ever. Don't store it with your regular cookware.
  
  That's probably the hardest part. You don't say how long she has been diagnosed but she probably can give you some excellent advice as well, assuming she cooks for herself. If she is a generally a processed or deli style food eater she may not know how to cook safely GF. The book "Gluten-Free All-In-One For Dummies" is actually an excellent resource for someone in your situation. I'd strongly suggest getting the paper version, not the kindle. You'll probably wind up wanting to photocopy pages of recipes and such.
  
  Now as for recipies, without knowing what kind of food she likes, it's a little difficult but here is a relatively quick and simple recipe:
  
  Prepare two cups of brown or jasmine rice (no instant rice) or quinoa using chicken broth, not water. This should take about 17 minutes to cook once you add the rice/quinoa to the boiling water and turn down to simmer. While this is simmering, take two or three boneless skinless chicken breasts and slice (the long way) into strips about 1/2" thick.
  
  Toss the chicken breast strips into a medium size skillet pre-heated to medium heat. Immediately add 1/3 cup dry white wine, 1/2 cup chicken broth, two tablespoons butter (not margarine), 1/2 teaspoon curry (hot or not, depending on your preference), 1/4 teaspoon sea salt (not white table salt), and 1/4 teaspoon turmeric (optional). Cook for 5 minutes stirring frequently. Reduce heat to medium low and cover. Cook for 10-15 minutes, stirring occasionally. Continue to add enough broth occasionally if the liquid level drops too much. Turn heat up to medium high, add 1/2 cup broth, and bring to boil. Stir constantly for 2 minutes. Remove from heat.
  
  Place a portion of rice in the center of a medium plate, and lay chicken strips across atop the rice. Ladle several tablespoons of sauce over the chicken and rice.
  
  Serve with a side vegetable or salad. Steamed broccoli is a nice complement, as is a simple side of steamed green beans with butter and sliced almonds sprinkled over the top.
  
  
  Flourless Chocolate Microwave Cake in a Mug makes a great dessert. :)
  

there might be a recipe in this book. my girlfriend has this book and everything she's made from it is really great. some of it is really time consuming though and she's tweaked some of the recipes. we discovered that using less yeast in the bread makes it way better because it stays a bit denser and just holds together better like bread should.

she made chicken pot pies that were awesome. amazing crust..

so, sorry nothing specifically about battered fish but it's possible! might take you some trial and error though.

we save the ends and crumbs from loaves of bread and use them as bread crumbs.. also there are GF corn flakes which come in handy.

but really.. you need to go after a good book and spend some time gathering the right ingredients.. some are expensive or sometimes hard to find depending on where you live.

King Arthur mixes are good.. general purpose GF baking flour.. their pancake mix is awesome.

also, Bob's Redmill has some good GF solutions.

happy hunting.. it's worth the effort.

edit: duh.. link to the book
https://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493616/ref=sr_1_2?ie=UTF8&qid=1483516471&sr=8-2&keywords=gluten+free+baking

Couple things:

Have your vitamin B levels been tested? Low ferritin is often caused by low B levels preventing absorption of the iron. In that case, iron supplements alone won’t help. Vitamin B is water soluble, which means if you take too much it gets excreted in your urine, so if for some reason you can’t get your levels tested you could just try taking a B supplement to see if it helps.

Vitamin C helps with the absorption of iron. It’s good practice to take some form of vitamin C (orange juice, a supplement) at the same time as your iron supplement. Also a water soluble vitamin.

Have you tried the lucky iron fish? A friend of mine can’t stomach supplements and she says it works well for her. I just got one, haven’t tried it yet: https://www.amazon.com/Lucky-Iron-Fish-cooking-Standard/dp/B01LX5S5FP

I’m thinking dark circles might also be a vitamin D deficiency. Most people in North America are chronically vitamin D deficient. I’m in Canada and I’ve had multiple doctors tell me I should always be taking vitamin D, 2000 IU a day.

Hope this helps!

It sounds like you're an awesome host. The bread is a great idea, and very thoughtful.

As for cross contamination if you don't want to worry about keeping a whole separate jar of peanut butter safe there are Justin's squeeze packs in regular peanut butter and various other nuts and flavors. I think stores like Whole Foods sell them individually too.

Also a lot of gluten free bread is much better toasted so it might be worth getting some toaster bags for your cousin to use. I've never used them before but my nutritionist recommended them.

I guess this advice pretty much hinges on how much your guest likes peanut butter, but PB sandwiches (or sadwiches, as I call them) are pretty much my go to food when I have to carry food around with me and I've had enough Kind bars.

These are the two books that helped me through my diagnosis:

Gluten Is My Bitch

Gluten Freedom

Obviously, the former is much funnier and more honest about the BS realities of having celiac. But the latter is a super legit deep dive, and Dr. Fasano is considered one of the leading doctors in celiac research. Both were incredibly informative and useful for different reasons. I also had my family read both of these, which has been really helpful to expand their knowledge and support me through this new transition. Plus both books have great GF recipes!

My wife has celiac, I don't, but we don't allow gluten in the house. Against the Grain is the best (hands down) gluten free pizza we've found so far. http://www.glutenfreebutnotforme.com/shopping-1/2016/1/23/against-the-grains-pepperoni-pizza. We were mostly doing this pepperoni one and adding our own extra cheese on top (kraft 5 cheese blend) as well as doubling the pepperoni. Recently we've started buying the shells https://www.amazon.com/Against-Grain-Gluten-Pizza-Shell/dp/B076TLZDSM/ref=sr_1_2?gclid=Cj0KCQjwrrXtBRCKARIsAMbU6bGehTeZGTcFF1uKZgmWBmIZzN4oDYh7-iO1UqqU9itsi47_xgImMxIaAsiXEALw_wcB&hvadid=295264252785&hvdev=c&hvlocphy=9052413&hvnetw=g&hvpos=1o1&hvqmt=e&hvrand=5246547557561643097&hvtargid=aud-646675773986%3Akwd-457991402619&hydadcr=4855_9629553&keywords=against+the+grain+pizza+shell&qid=1571662073&sr=8-2 (not this expensive by a long shot, usually 7 dollars at whole foods or another local coop near us). Then we put gf alfredo sauce on, cut up chicken, and artichoke hearts. I like doing the shells because then I can make my own style.

I’m no professional but that sounds like me when I’m anemic. Iron supplements come in lots of forms but can be a bit of a hassle to take cause they make your stomach feel like a ton of nickels and they turn your stool black. This is not an excuse not to take them, just be prepared and take precautions. I take my iron before bed so these feelings pass in the night. Take iron supplements with vitamin c to aid absorption (I always take them with a glass of OJ) and never at the same time as calcium supplements or coffee. And you have to take lots (my Dr says three tabs a day). Liquid supplements are a little easier on the body but expensive and a little harder to find. Other things such as cooking on cast iron or placing an iron fish (Amazon link below) in your liquid food can up the iron in your diet. There are injections and blood transfusions available if you really can’t get enough iron through diet and supplements so it is worth going to your doctor to work out a treatment plan.

https://www.amazon.ca/Lucky-Iron-Fish-cooking-Standard/dp/B01LX5S5FP/ref=mp_s_a_1_1_sspa?adgrpid=69593117028&hvadid=310058151569&hvdev=m&hvlocphy=1002113&hvnetw=g&hvpos=1t3&hvqmt=e&hvrand=11968491825039289426&hvtargid=kwd-298840764201&keywords=iron+fish&qid=1554549380&s=gateway&sr=8-1-spons&psc=1&smid=A24GX4JT8SAG0Q

This book lets me have all the happy cake, and it's super easy. https://www.amazon.com/Cake-Mix-Doctor-Bakes-Gluten-Free/dp/0761160981/ref=pd_sbs_14_1?pldnSite=1 Also, look around your area, you might find a baker that makes GF items that are delicious. You don't have to miss out on cake!

As to the luncheon, I eat first or bring something and don't make an issue of it. Even if they were willing to give me something GF, I have a serious lack of faith in others' ability to pull it off and get sick worrying about getting sick. It's all about the social, not the food.

It gets easier, you learn tricks, find foods you like, and realize that your diet isn't as big a part of life and who you are as it seems at first. You got this!

The two volumes of the "How can it be gluten free" cookbooks from Americas Test Kitchen are my favorite cookbooks.

https://www.amazon.com/Gluten-Free-Cookbook-Revolutionary-Groundbreaking/dp/1936493616

https://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493985

Get both books -- they have different recipes. They updated their GF flower recipe in the second edition that I now use for all my favorites from the first edition.

The pie crust, dinner rolls, and Orange Chicken are my favorites so far. But there are a ton of recipes in there.

I use the egg roll recipe from Quick-Fix Gluten Free that is basically a thin batter initially cooked as you would a crepe and then I wrap and steam or fry according to my own recipes.

It works really well for me, but i’d probably try a dough recipe again now that I’m more familiar with how to use certain flours

Edit: Quick-Fix Gluten Free (Quick-Fix... https://www.amazon.com/dp/1449402933?ref=ppx_pop_mob_ap_share

The America’s Test Kitchen GF cookbook has an awesome GF pasta recipe that you can roll out for ravioli or make sheets for lasagna & works in my pasta attachment for my kitchen aid too!

The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. https://www.amazon.com/dp/1936493616/ref=cm_sw_r_cp_api_i_FzqXDbTTXYSA4

Do you have access to an oven or grill that can get to 700 degrees? If so you need to get Caputo Fiore Glut pizza flour. I’m sure they sell it in America. People have a hard time telling that it’s gluten free. https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ use fresh yeast and let it rise and rest for at least 12 hours. You’ll shock yourself. Even in a regular oven at 500 degrees it still is great.

There will be a lot to learn in the transition, but like most things in life it is really only as hard as you make it.

Accept that you might accidentally get some gluten I the first few months because you forgot soy sauce has wheat, or because a restaurant mixed up your order. Move on. No one is perfect and accidentally getting gluten once or twice while learning the ropes won't destroy your health for years.

You DO have symptoms. You had a cd blood panel run to figure out a liver problem. That is your symptom. The only nearly universal symptom of CD is fatigue. You won't notice that until you are GF for a while and suddenly realize you have more energy. The way you feel is normal to you, even if it is wrong.

This is the best book I know of on CD. If your diagnoses gets finalized, definitely read it.
http://www.amazon.com/Celiac-Disease-Revised-Updated-Edition/dp/0061728160

You might want to get Fasano's book: "Gluten Freedom." Lot of good stuff for you to know in there. She'd be really impressed that you took the time to learn all about it.

You and your friend might want to read

Celiac Disease (Revised and Updated Edition): A Hidden Epidemic https://www.amazon.com/dp/0061728160/ref=cm_sw_r_cp_awd_Uc81wbMDJSKZD

It talks a lot about the many symptoms and long term impacts of continued exposure.

Sounds like you've never had real vegan cheese, just that modified food starch plus oil cheese product fake stuff.

Miyoko's is the shit. Btw, she wrote a whole book about making your own cheese with cashews and stuff.

https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830

Italy makes a GF pizza flour that produces results like this. It's available on Amazon and probably elsewhere: https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ/ref=sr_1_3?keywords=gluten+free+pizza+flour&qid=1567799323&s=gateway&sr=8-3

Against the grain pizza crust is probably the best one out there. ITS 🔥 https://www.amazon.com/gp/aw/d/B076TLZDSM/ref=mp_s_a_1_1_a_it/140-3375534-5613254?ie=UTF8&qid=1525841556&sr=8-1&keywords=against+the+grain+pizza+crust&dpPl=1&dpID=51oB8wvgkiL&ref=plSrch

From what I've been reading, and that's a lot as I was just diagnosed, it takes three things to develop CD. The first thing required is the genes, which it would seem that you have considering you tested positive for one of the genes. I don't know what it means that you tested negative for one of them and positive for the other. Secondly, you have to be eating gluten. If you normally don't eat gluten, then it doesn't matter if you have CD or not. Thirdly, and this is the tricky part, you need a trigger. This is usually defined as an illness, surgery, severe emotional stress, child birth, or pregnancy among others. I don't know much yet, but there seems to be some confusion as to whether or not you have CD before the trigger opens the gate to full blown CD as some patients credit CD as the cause of various ailments they had before they felt sick in the way that led them to get tested for CD.

I hope that helps.

Sources: Causes listed by Mayo Clinic and The book I'm reading, pages 1-16.

This one is by the Mayo Clinic and has solid science: https://www.amazon.com/Mayo-Clinic-Going-Gluten-Free/dp/0848743881/ref=mp_s_a_1_1?ie=UTF8&qid=1540775136&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=mayo+clinic+celiac+book&dpPl=1&dpID=512BWUY-WFL&ref=plSrch

Instead of buying a separate toaster I use toaster bags. https://www.amazon.com/ekSel-Stick-Reusable-Toaster-Bags/dp/B00LOXN6JO/ref=sr_1_1_sspa?ie=UTF8&qid=1525200106&sr=8-1-spons&keywords=toaster+bags&psc=1

Is this the one?

Fig almond cake and hard cheese ( or date walnut)Hard to get higher calory density :)(except perhaps self made pemmikan)

not sure if it is the same as I got in europe but looks similar.https://www.amazon.com/Fig-Almond-Cake-8-8-Juan/dp/B07WDRZMTN/ref=sr_1_3?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&keywords=fig+almond&qid=1567436162&s=gateway&sr=8-3



edit:
https://www.amazon.de/Almondeli-Dattelbrot-mit-Valencia-Mandeln/dp/B00N3X70VS/ref=sr_1_2?adgrpid=70018598566&gclid=EAIaIQobChMIufinrrKy5AIVg-J3Ch2qrwHGEAAYASAAEgKtpfD_BwE&hvadid=353104886372&hvdev=c&hvlocphy=9061169&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=16305286265377021119&hvtargid=kwd-300808983304&hydadcr=12057_1726947&keywords=almondeli&qid=1567436068&s=gateway&sr=8-2
Thats similar to the one we always use

I don't think the time "resets," but you are still damaging your small intestine. I've had celiac all my life - had it as a baby, but back then the doctors thought you outgrew it - was rediagnosed 20 years ago. I've "cheated" a couple of times since then. The thing is that if you accidentally (or not) ingest gluten, you are still doing damage. My grandmother died of colon cancer, so I'm particuarly aware of that. (You can get colon cancer from gluten if you have celiac and don't know it.)

Once I accidentally ingested gluten for about a week - it was a small amount in a vitamin. I was so sick that I thought I had the flu. But if I ingest a small amount once, sometimes I have no symptoms. It depends on how sensitive you are.

GF foods have come a long way since I was re-diagnosed. I would definitely not cheat on purpose every day - if you do, you have a higher rate of getting another autoimmune disease, getting cancer, having osteoporosis, getting diabetes, and a host of other issues. The gut is like your second brain, and the body reacts accordingly. This is a great book to read about celiac and what it does to your body if you're not on a GF diet.