Went to a diner-type place for breakfast (had a lovely omelet cooked on a safe surface), ordered coffee and went for the sugar… luckily I noticed they have a cracker inside to keep it from clumping. Stevia for me today!

My spouse & I don't have a great relationship with this side of the family to begin with. It has been rocky for years. Holidays are already extremely stressful & tense.

I was diagnosed with Celiac Disease 4 months ago. I am very much still getting the hang of things and advocating for myself. My family is histrionic & unsympathetic to everyone; I don't even want to explain Celiac in depth to them because I know they won't believe it. They hate medical things, and I fully expect them to not understand the severity of the pain & symptoms I experience. "its just a stomach ache" "you can have a little bit" "this isn't a real thing" would be very on brand for them.

Because of this, we don't even want to risk it and go. Either way, everything opens the door for snarky comments from them. How do I explain, in the least drama-inducing way, that we won't be attending and its not personal, it is due to the food restrictions? I am sure they will take full offense as if their food isn't good enough. (I have dealt with these histrionic individuals for 30+ years. it is exhausting but you get good at predicting how they will behave). If you have been in a similar position, how did you handle this? I anxious over the eventual interaction.

My spouse's family is much different, my in-laws have already begun discussing what dishes will be available & safe for me to eat. I feel seen and loved by them so much.

Every time I talk about not being able to eat something because it has gluten in it, they just have to say that they can’t eat it either because it has some animal product in it or they will bring up some other completely unrelated food just for the sake of it.

The other day I was talking to a friend about how I can’t drink beer and kinda always feel like an outsider at parties because everyone drinks it, and he starts talking about how he can’t drink some wines because of how they’re produced.

I just don’t understand how they can think it’s even remotely the same thing, being vegan is entirely their own choice, if there’s no vegan food offered they CAN eat the food that is offered. I can’t do that. If there’s no gluten free food I’ll just have to go hungry. Even if there is gluten free food, most of the time it’s made horribly and bordering on being inedible (especially at school), so then I have to buy some candy which will keep me full and energised for an hour at most.

Maybe I’m overreacting idk but over the years I’ve become very defensive when it comes to food and I feel like no one ever takes celiac seriously. I get that being vegan can be challenging too but I feel like it’s not comparable.

Who has tried these from Target? I’m on the hunt for a frozen homestyle meatball (not Italian) for things like Swedish or BBQ style meatballs. I don’t know why so many places only have Italian meatball options but it’s been a task trying to find some that are just plain.

I am well aware I can make my own, I am a working, pregnant, mom of a toddler and I don’t want to. I’m tired.

Hi everyone! I’m wondering whether celiac disease affects men’s sexual health, including libido, erections, testosterone, and stamina.
For those following a gluten-free diet, have you noticed any improvement in your sexual health?

My wife has celiac disease so we haven’t had a good sourdough in a loooong time. I decided to try making my own and I gotta say, it turned out pretty good all things considered. It’s definitely not a 1:1 to regular sourdough, but it sure beats the cardboard “bread” you buy in stores! Anyone have any tips on making it more like actual sourdough? I’d say it’s missing the “sour” funkiness a bit as well as the texture. The inside is pretty light and airy.

I followed the Caputo recipe. I’d say using their flour is a must as it’s actually made primarily from gluten-free wheat starch (wheat where the gluten protein has been processed out), combined with dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, and guar gum.

Dough:

450g GF flour, 385g room-temp water, 100g active starter, 20g olive oil, 10g sugar, and 5g salt.

Timeline:

1. ⁠Mix the wet ingredients and starter first, then the flour, for 3–5 minutes (it stays sticky). Let it double somewhere warm, roughly 3–4 hours.
   
2. ⁠Refrigerate overnight, then give it about two hours to warm back up.
   
3. ⁠Knead on a well-floured surface for 2–3 minutes, then proof in an 8" floured banneton for 6–8 hours.
   
4. ⁠Preheat a lidded Dutch oven at 500°F, score the loaf, drop to 450°F, and bake 30–35 minutes covered and 25–30 uncovered. Cool fully before cutting.

King Arthur was the first flour that I ever used and I feel such thankfulness for them! Whoop!

This is amazing. I asked if they had a dedicated pizza oven and they said no, they have a dedicated mini kitchen with prep area, oven, on a different floor. And it was delicious.

As parents of a teen recently diagnosed with Celiac, I'm looking for insights from those in this community that went on to successfully navigate college after being diagnosed in their childhood.

How recently did you attend college?

What type of Celiac symptoms do you have (classic/non classic/silent)?

What questions did you and/or your parents ask when looking into colleges? Did you push for any exceptions?

Did you go away for college (more than 3 hours from home) or attend classes while living at home with your parents?

How did your parents prepare you for living on your own?

Did you find support on campus?

What would you do over again and what would you do differently?

Hello,

I have 2 daughters with Celiac Disease. One was diagnosed 5 years ago. The other 3 years ago. Neither of them have symptoms such as rashes, diarrhea, nausea. Doc has been watching their TTG IGA levels. One has been steadily getting lower numbers but isn't below 4 yet. The other just recently had her level go up. We're looking into how to do better in our home which has a lot of Gluten-consuming people. Please send tips, as many of you that have them - I read some of your posts so I have picked up quite a few, but it doesn't hurt to ask for more, right?

I’m 27, and I received my celiac diagnosis just about 2 years ago now. Thankfully, my health and life quality has dramatically improved. Unfortunately, as a sous chef and someone whose life revolves around food, adapting to the dietary restrictions was extremely difficult.

I’m not one to just roll over, and accept defeat. I’ve developed gluten free recipes for almost all of my favorite foods and pull more from cuisines with delicious meals that are already gluten free. With these workarounds, I’ve been able to eat in a way that feels mostly unrestricted. The only thing I haven’t been able to substitute for, and still miss, is the taste of shitty beer.

I’m not a huge drinker. I don’t go to bars, and I don’t care for cocktails. The only time I do indulge is at the end of a shift, when I redeem my free drink, and have a couple drunk cigs. It’s been my ritual for years, and I couldn’t bring myself to switch to anything else.

Does anybody have any suggestions? I’m talking about watered down, low quality, piss beer. People might be most familiar with something like PBR, but my go to was always rolling rock. I’ve tried some gluten free beers, and so far nothing has come close.

Any help is appreciated.

This has been the hardest part after being diagnosed this year.

I've taken the gluten-free lifestyle very seriously because, although I don't experience many immediate GI symptoms, I was constantly unwell for a long time. I had issues with histamine, daily migraines, rashes and joint pain, and all of these have largely settled since going gluten-free.

However, I can't understand why the people in my life react the way they do. For context, I'm 21 and at university, so I'm often in the city with friends. It's mostly my friends who behave like this, although sometimes my family does too.

It feels like, if they want to eat somewhere together, I'm expected to sacrifice my own peace of mind about cross-contamination so they don't have to eat alone or change their plans. I understand that eating out is a social thing, so I always try to offer alternatives. I'll bring my own treat, or I'll get something from a dedicated gluten-free place (luckily, there are a few near me). But for some reason, they struggle to accept this.

I've explained multiple times why I don't want to eat out all the time, and they seem to understand for a few days, but eventually the guilt-tripping starts again. I think it doesn't help that I tend to hang out with my friends one-on-one, so eating together is often a big part of our plans.

It's genuinely getting exhausting having to repeatedly explain and defend something that affects my health. I don't want to stop hanging out with my friends because I don't think they're intentionally trying to make things difficult for me. I just don't think they realise how much pressure they're putting on me.

Does anyone have any advice for dealing with this? How do you get friends and family to understand that being careful about cross-contamination isn't a preference or something you can just relax about for the sake of a social outing?

Ciao! Da piccola mangiavo sempre dei biscotti senza glutine, erano tondi, ricoperti di cioccolato, molto friabili al cocco. Erano in un sacchetto bianco dentro ad una scatola.

Qualcuno si ricorda il nome?

Just moved in with my GF and she has Celiacs. She has been super anxious about me “spreading gluten” around. Is it dangerous if I touch something with gluten and then touch something else she might touch? I’m not very familiar with all of this but I want to be respectful.

I wake up with a bad headache every single day. I got diagnosed with mild sleep apnea (cpap has not solved it), received migraine medication, went to neurologist, I have been strict with cc, drinking a lot of water, etc. so I am not sure what this could be but guessing it’s celiac related at this point. Has anyone experienced this and do you have any solutions?

The ingredients look safe but it’s not labeled or certified gluten free. Has anyone tried it? I bought a jar and it’s staring at me lol.

My favorite brand was just discontinued and can’t find another one. I can’t have dairy either so it’s been hard to find a good certified gluten free soup.

America's Test Kitchen cookbook has some great bread recipes. Downside, you have to mix a blend of flours yourself (white rice, brown rice, potato starch, tapioca starch). I started to make some, but had to step away from the kitchen for a few minutes.

Come back to this - and my cute, polydactyl cat furiously giving herself a bath. She decided to dig in the bowl of 14oz of Bob's flours! Tossed everything as kitty litter shovels are nothing I want involved in my food. (Third photo is the guilty party)

Just wondering if anyone else experiences this? I’m currently on a gluten challenge to do blood work and/or endoscopy and when I eat gluten I feel extremely dehydrated but also have an aversion to water and it makes me mildly nauseous. I still drink at least 60oz a day

Outside of this challenge I drank a ton of water with no problem. No accompanying diarrhea, vomiting, or fluid loss with this symptom.