Celiac Disease - Glutten Free Diet

My mother learned about five years ago that her body doesn't deal well with gluten. If she has anything with gluten in it at all, her joints swell and get stiff - for years, she thought it was arthritis. She spent close to six months in bed with severe back and hip pain, and there were days she couldn't even close her hands. Since going on a gluten-free diet, she's been almost completely pain-free. We've found that Trader Joe's usually carries a nice selection of gluten-free breads, desserts and pastries. Also, Recipezaar.com has a great selection of gluten-free recipes here: http://www.recipezaar.com/recipes/gluten-free

I am so glad that you were able to get to the bottom of your problem and get a proper diagnosis. I have a family member who went for 2 years trying to get to the bottom of her problem, which turned out to be Celiac disease. She gets a lot of her gluten-free products at Trader Joes. She has also found a good number of recipes for making wheat and gluten free products at home from doing an internet search. She used rice flour to make a lot of her items. I wish you success on your journey.

i found out recently that i have a sensitivity to gluten. I can eat it in very small quantities (like a bun every 3 or 4 days.) if i eat too much gluten, it's like i have a bad cold. i get all stuffed up and coughing like crazy and start vomitting phlegm. i went to the library and took out some 'gluten-free cookbooks'. I still can't get bread to taste good so i avoid it completely with my gluten-free baking. I at least found a recipe that makes half decent muffins. For muffins i first make the "flour blend": 4 1/2 cups white rice flour 3 cups tapioca starch (it may be labelled as tapioca flour) 4 1/2 cups cornstarch stir all ingredients together well. Store in an airtight container in a cool dry place. I then make a "muffin mix": 8 cups of the "flour blend" 8 tsp baking powder 4 tsp table salt 3 1/2 cups sugar 9 tsp guar gum or 6 tsp xanthan gum or 12 tsp unflavored gelatin Stir all ingredients together well. Store in an airtight container in a cool dry place. The recipe for basic gluten-free muffins is as follows: 2 3/4 cup "muffin mix" 1/3 cup oil 1 tsp vanilla extract 1/2 cup milk 2 large eggs Heat oven to 375 degrees F. Generously grease a 12-cup muffin tin or line with paper liners. Beat all ingredients in a medium sized mixing bowl on low speed of an electric mixer until thoroughly combined. Spoon the batter into the pan, dividing evenly. Bake 20-25 minutes, until muffin tops are lightly browned and firm. You can add stuff to the batter before baking such as chocolate chips, raisins, blueberries, etc.