(Part 2) Top products from r/Celiac

It's not a fun diagnosis, that's for sure, but it's not as bad as you're fearing. There are so many great gluten-free products out there now that you can still enjoy bread, pasta, cookies, cake, beer...for just about every wheat-based food out there, there's a good gluten-free substitute (pasta made in Italy tends to be the best, Udi and Kinnikinnick make great bread, bagels, pizza crust and cookies). It's best if you like to cook or are willing to learn, since you can make pretty much anything you want for yourself at home. I was given this book soon after I was diagnosed, and their recipes are fantastic (not shilling for them, I promise! Their flour mix is just the best). I make my own ice cream, do most of my own baking and canning, and I just got a little deep fryer to play with. It definitely takes some experimentation, but you'll be able to make all your favourite foods in gluten-free form.

As for the ice cream, mayonnaise and vinegar thing, that's not true. You do have to be sure you're buying gluten-free ice cream (it's often cross-contaminated, but there are many safe brands out there, such as many flavours of Breyers), but as far as I know the only kind of vinegar you can't have is malt vinegar since it contains barley malt. I've never seen a mayonnaise that wasn't safe. You'll spend a lot of time reading labels, especially in the beginning, but you'll probably be surprised at how many things you can actually eat. You just have to be wary of hidden gluten, it's in things you'd never expect like soy sauce, cornflakes, sausages...all sorts of things. But if you carefully read labels, you should be fine.

For eating out, yes, it can be difficult. Fast food is pretty much out, as are the majority of restaurants, but there are increasing numbers of places that are willing and able to serve celiacs. My protocol is to first look for places that advertise having gluten-free options, then look around for reviews that mention said GF options (bonus points if the person doing the reviewing has celiac) and if the reviews look positive, I call the restaurant and talk to someone there. You can usually tell in seconds if the place is safe, just by the way they respond. I've had a few people confidently say something like, "Yes, we offer lots of vegan options!". Those are places I don't go to. But if they start talking about cross-contamination-avoidance procedures, dedicated fryers/ovens/prep areas, and the types of gluten-free food they offer, then that's a good sign. If I decide to go to a place, I always tell the person seating me and the server immediately that I have celiac. Then I ask a lot of probably annoying questions about the food, and then if all goes well I leave a big tip as thanks for putting up with me. I've only been glutened once while eating out, so it's absolutely possible! It's harder when socializing with friends at their houses, or at events like weddings. At those, I either bring my own food or just eat beforehand. It's a bummer, but it's better than getting sick. It's also hard when traveling. I always loved trying the local foods when I was abroad, and that's pretty much out now. I haven't been anywhere where I don't speak the language since I was diagnosed, but I know that people manage.

I'm also lucky in that my family has been very supportive. My husband willingly avoids gluten-containing foods around me, and eats entirely gluten-free with me in our home to keep me safe. When I visit my parents, my mom cleans the kitchen like mad and sequesters all gluten food in a plastic bin for the duration of my visit (probably overkill, but nice). The first Passover after I was diagnosed, my mother-in-law surprised me by preparing or buying gluten-free versions of all the traditional foods I thought I'd be missing (matzah ball soup, gefilte fish, noodle kugel, she even made brisket with a gluten-free version of her usual sauce so I could eat it).

Finally, keep in mind that if it is celiac, you'll feel SO much better going gluten-free that it will be worth it. When I was diagnosed, I'd been sick for almost 5 years, and I didn't remember anymore what it felt like to actually feel well. After a month of gluten-free, I felt like a damn superhero, I couldn't believe that most people feel so good all the time! That feeling definitely helped me accept that this was the hand I'd been dealt so I could move forward and make the best of it.

Good luck!

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. :)
  

Menopause usually comes with it's own set of issues. Depression is very common with menopause. Hormones are unbalanced. It's tough to get a good night's sleep, so you're tired the next day. Fatigue can lead to depression. Your body is going through as many changes as it did when you went through puberty.

There's a retired gynecologist from Houston with a YouTube channel about menopause. She makes everything easy to understand, and gives you the info you need to have an informed discussion with your doctor.

Menopause Taylor on YouTube - Watch the videos from the beginning because they build on each other.

She also wrote Menopause: Your Management Your Way ... Now and for the Rest of Your Life. I prefer the book to the videos. https://www.amazon.com/Menopause-Your-Management-Rest-Life/dp/1732884862/

Talk to your doctors - the doc helping you learn and manage celiac, and the doc you use for gynecological health. Get your hormones, vitamin/mineral levels, and thyroid checked.

Good sleep habits are important at this stage of your life. Turn off devices, including the tv, at least an hour before bed. Find a relaxing before bed routine. I found it helps to not have any caffeinated beverages after 2pm.

Exercise daily for at least 30 minutes. Just walking can help your bones and your mental attitude.

I find meditation helps, but I don't always have time for that plus exercise. When I don't, I combine the meditation with a walk outdoors. Not perfect, but better than nothing.

If you haven't discussed diet with a dietician, now would be a good time to do so. Discussing both the celiac and the menopause.

Eat lots of fruits and veggies, in a variety of colors. It's the best way to get the nutrients your body needs to heal from celiac. Plant based foods will also help ease your way into menopause, help limit hot flashes.

Talking with a therapist can help. Journaling can too.

Just menopause by itself means finding a new normal. Celiac does too. Give yourself time to get there.

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!

I know you said you don't like substitutes, but you mentioned missing pasta. These egg noodles are the best I've had (you can find them at Ralphs market for half the cost of Amazon). I've fed them to people who never guessed they are gluten free. Most popular pasta sauces are gluten free and say so on the label. I love the egg noodles with some alfredo sauce.

https://www.amazon.com/How-Gluten-Free-Keep-your-Friends/dp/1787132919

This is a cookbook with advice pages throughout. The author is from the UK, so some of the brands and websites she mentions are different from celiac brands and websites in the U.S. I think the target audience for this book is newly diagnosed people in their teens, 20s, 30s. I say this because there is a lot of content about safe alcohol, how to be a good guest at dinner parties, and dating.

Let me know if you find one that addresses topics related to later life. I would be interested. Thanks!

I get these too. My physical therapist says that the trapezius muscles are working too hard because there are other back muscles that need to be doing their job. She gave me exercises to engage these muscles better.

She did some manipulations Trigger Point Release that got the trapezius to ease up and it feels tons better. But I've had 5 other PTs and this one is the only one who is actually able to help my symptoms. You also might look into The McKenszie Method.

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

So sorry to hear this. This is the problem you are probably being glutened, but have no idea the source.

Floravital has some products that I think are safe. Cost-co i am still iffy about.

Here is a gluten free iron one:

https://www.amazon.com/Floravital-Herbs-Yeast-Flora-Liquid/dp/B0010EBEU0

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

I highly recommend this book:

http://www.amazon.ca/How-Doctors-Think-Jerome-Groopman/dp/0547053649

These aren't labeled gluten free, but they don't have a "shared equipment/may contain traces" warning like other Lindt bars I've seen: https://www.amazon.com/dp/B000H26J7E/ref=cm_sw_r_cp_apa_JmxWAbFG6TYJK My blood tests have stayed healthy after going through a 12-pack of them

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

Celiac Disease: A Hidden Epidemic
https://www.amazon.com/dp/0060766948/ref=cm_sw_r_cp_apa_syL1BbEGNFMP4