A Lifetime of Un-Diagnosed Celiac: A Life Put on Hold
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A Lifetime of Un-Diagnosed Celiac: A Life Put on Hold
I'm not a "recipe" blog, but I do cook and bake and I do have some to share from time to time.
I've experimented with this a few times, using gluten free recipes I've used and from non gf recipes I got ideas from. All three were a hit, but this time I wrote it all down, took pictures, and am now sharing. This is a keeper. I ate some right out of the oven this morning - delish!
I'm eating some right now, right out of the fridge - delish!
It also freezes very well (which is the nice thing about dividing it into two pans.)
After it cools completely, I slice what's left and freeze a large portion of it in order to be able to pull out one slice at a time. Sometimes those times are 7:00am, 12:30pm, 4:00pm. and 8:00pm. Enjoy!
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Gluten Free Respect.net
Celiac: School Nurses Who Understand
Are An Amazing Resource
So, here's a big symptom I had for several years before finding out I had celiac. Ice Chewing! I thought it was one of those horrible habits. No matter how hard I tried, I CRAVED the darn stuff. That ice that sat in the cup, partially melted from a glass of finished ice tea was the best. Crunch, crunch, crunch. And if someone dumped it down the sink in the process of clearing the table after dinner . . . NOoooooo!!!! That was MY ice! I wanted that ice.
I NEEDED that ice!!
It was odd - Once gluten free (not long - maybe a couple months? a few weeks?) - I realized, no more crunching. I couldn't care less for that ice. I discovered (through discussions with others) that ice chewing is a sign of anemia. And, as many of us know, anemia is a symptom of undiagnosed celiac.
Another weird thing - I also craved the smells of lighter fluid, oil based paints, gasoline. Ya, I know, not good, but signs of "something is wrong here."
Years and years of subtle - and not so subtle - symptoms. Symptoms that can be avoided with awareness and correct diagnosis.
Know an ice chewer? Tell them to get their iron checked.
Know someone who is anemic? Tell them to get tested for celiac.
Other big red flags that should have resulted in celiac testing much earlier than it was:
(Revised and re-shared from a February 2012 post)
I started this blog as an outlet to describe ‘links’ in my life that are (or that I believe are) connected to years of un-diagnosed celiac, to finally getting tested and diagnosed, and to the gluten-free diet itself – thus – the creation of my personal Celiac Chain Link Fence.
As so many of us know, the longer a person goes without diagnosis and a gluten-free diet, the more likely he/she is to develop other autoimmune diseases. I was born in 1960 – diagnosed in 2000 – and had many many issues in between those years that I connect to un-diagnosed celiac. One of those red flags (with information currently available to the medical community), was hypothyroidism, which I was finally diagnosed with in 1984. And who knows how long I suffered with symptoms of hypothyroidism before even that was discovered.
I had my first child in 1983. It was a little earlier than we planned, (we had no money). But she was greatly wanted (I had dreamed of having kids from my earliest of memories). We made it work, naturally. The odd thing was, the “IBS” that I had recently developed over the few years prior to getting pregnant, disappeared. My energy and overall well being improved greatly. Being pregnant seemed to improve the way I felt. Years later, when looking back, I had 4 very clear times in my life when this kind of sense of ‘well-being’ (and weight) increased to a more appropriate level: my late teens, my first 2 pregnancies, and when I was diagnosed with celiac and went gluten free. I have often wondered if there is some sort of “hormonal remission” of sorts (for a lack of my own medical education or definitions).
Could it be a brain tumor?
Hmmm…. Talk about a long way of getting to the whole “thyroid” connection, lol. Anyway, I breastfed my new baby for nearly the first year. For months after quitting, however, the milk continued. Then came examples of the incredible waste of time, money, and unnecessary fears that come with tests to find ‘simple’ answers. Blood tests for a pituitary tumor – or was it scans? Or was it both? I honestly can’t remember. But it did take some time and tests until ‘they’ tested my thyroid and discovered I had hypothyroidism. A daily pill to level things – and the milk production stopped – and other things improved – as I remember, most connected hormonally.
I remember thinking this was the reason for other issues I struggled with: fatigue, bruising, very dry skin, inability to gain weight, although hypothyroidism generally results in weight gain, not loss. Comments from doctors along the way suggested it ‘odd’ that I was so thin, but no one had an answer or suggestion for a possible answer. Of course, I eventually discovered I had another issue to blame – celiac. But that discovery didn't come until many years later.
Those Blank Stares
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Celiac and Tight Shoes
P.S. It has nothing to do with shoes or feet.
I originally titled my blog, My Celiac Chain Link Fence.
With this revised post from February 2012, you can see why:
Life is a series of chain reactions. It is not, however one single chain where one event loops through another. Each event (birth, death, job change, marriage), each milestone, each spoken word, each smile, each response (or even lack of response), loops together with more than one loop to create not just a long single chain, but a chain link fence. Everything (big and small) affects other aspects of our own lives----and certainly affects the lives of those around us: our kids, our parents, our friends, our coworkers, and even the stranger you offered a smile to, brightening their day and then that of those in their life.
The state of our own health doesn't impact just us, does it?
There are several links in my fence of life that come under the label of celiac: lack of diagnosis, post diagnosis, the gluten free transition and lifestyle. And many many more links are connected to those general headings.
Lack of Diagnosis link: either myself before I discovered I had celiac, those affected by me before I went gluten free, family members who were never diagnosed, and many who have been connected to my life in some way along the path, whose own lives were affected by my un-diagnosed celiac.
I choose not to be bitter over those years when my health (my life) could have been oh-so-much better had I been gluten free. It is what made me the person I am today---passionate about education and awareness, about celiac testing (and now, safety in hospitals for patients who need to be gluten free---because all too often they cannot accommodate gluten free).
Sadness does, however, creep in a bit when I wonder about the impact my "less than" health had on my kids' lives.
‘Post diagnosis" link: renewed health, creating a support group that impacted many, many others, divorce, back to school, new career, new love. My-oh-my has my life changed since I went gluten free. The chain reaction has been profound! A roller coaster of events, actually. Peaks and valleys. Oh so so many. And then there are those impacted by these events since their own birth – three incredibly influential people have impacted many of my own decisions – my children (all grown now). We even discovered that my youngest has NCGS (nonceliac gluten sensitivity). Being gluten free has impacted his life in such a positive way.
My kids. They are why I wanted to be the best me I could be. I hope that my journey following diagnosis offered the statement, "It is not our illnesses, (or our faults, or our mistakes) that define us, but how we choose to improve and move forward."
Is it ALWAYS about Celiac?
Hmmm… am I making it sound like my whole life is linked to celiac? I think I believe that sometimes (too often, actually). Of course, there are many links in my fence unconnected to celiac (probably? maybe? hmmmmm, I'll have to think about that one.)
So this is what my blog is about: My Celiac Chain Link Fence. (I have since changed the name.) It’s my story of events connected to those ‘celiac related’ links in my life. That “What if” story (meaning what if I never had celiac or was properly diagnosed when I was first impacted by this disease as a young girl) would surely have resulted in a different life, without doubt. But remember, different doesn’t always mean better. There are so many many things I’ve learned about myself along this path. This is – my journey.
Those whose lives that have been positively impacted by my lack of diagnosis and by my passion to make others' journeys better ones, makes it all oh-so-worth it. While I haven't reached near the amount of people I've hoped to by now, I know I've helped some (many, actually). And this is what drives me.
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This next post is revised from an original February 2012 post.
And first in line ----- Thanksgiving.
I love all the smells and I love having my family around the dinner table. And I love tradition.
Its "tradition" that is the issue that grabs most of us when we first transition from our regular diet to gluten free. We want aunt Sally's pumpkin pie and grandma's stuffing. We want our mom's dinner rolls and green bean casserole. And we want to pour gravy all over everything. It can be extremely depressing ----- literally. The holidays are often difficult enough, but throw in a medically required special diet? We have to re-train our thinking and we need to make a plan.
Thanks - Giving. Giving Thanks. We sometimes lose the meaning of the holiday when we focus on the "can't haves." (understandably) Let yourself mourn a bit, its normal. But then work really hard at finding a way to make it OK.
I was diagnosed in September of 2000 and I was determined to make Thanksgiving the holiday we were used to. I was now "the" Thanksgiving cook for my family--just my family--and I wanted my kids to have the Thanksgiving they were used to.
Just four years earlier was the last time I experienced Thanksgiving as I always knew it. My (now ex) husband and I generally took turns visiting our families, traveling to one house one year, the other the next. But in 1996, we went to both. I don't know why. (Well, I kinda do, as I believe in angels who whisper in our ears to guide us.) It was odd in one way, but very beautiful in another. It was a complete blessing that left warm, wonderful memories. Family memories. We had no idea that we would lose both our moms that following year.
Make a Plan
This plate is from a turkey I recently roasted. For Thanksgiving, the sweet potatoes are dressed up with melted and golden marshmallows, the green beans are turned into some sort of casserole --- and there are a few other sides crammed onto the plate.
Next, make a list of the foods that are important to you. Keep it simple; three to five items at the most. Maybe just one or two (I mean---most items are naturally gluten free; its just about avoiding cross contamination.)
What do you want on your plate?
Now write them down---and figure out how you can have them in front of you on the table for your Thanksgiving. Google recipes. Experiment.
Is someone else doing all the cooking? Plan ahead. Roast your own turkey (or chicken) earlier in the month and put together a plate (or two) for the freezer to have ready to heat up.
Are you doing the cooking? Of course, this is the easiest --- to have all the control. And let me tell you, the stuffing I make (which is important to me) tastes just the way I remember it when my mom was the one stuffing the turkey, and it was my siblings who sat around the table enjoying all the smells and tastes of my mom's hard work.
Gluten Free Stuffing is a Must for a Gluten Free Turkey
(and gluten free gravy if you use the turkey drippings!)
the turkey and gravy cannot be eaten by those at the table
with celiac or nonceliac gluten sensitivity.
I have never actually measured ingredients for stuffing and gravy before, so know that these can all be easily adjusted to your own tastes. Just be sure that, when adding liquid to your dried bread, before stuffing it into the bird, that you don't over saturate it. You want it moist, but not soggy!
Gluten Free Gravy
Slowly add to gently boiling broth/drippings mixture, not all at once. Keep blending and adding until the right consistency. It'll thicken as it boils. If its still not thick enough after all flour mixture is added, make another 1/2 cup of flour mixture and slowly add to pot while stirring continuously until the perfect gravy thickness.
Now that you have safe gluten free turkey, stuffing and gravy, what else are you going to add?
I take thyroid med regularly and an occasional pain relief med or an occasional antibiotic. With the ever growing number of us that require the complete avoidance of certain ingredients, shouldn't our pharmacies have access to clarity of ingredients in medications they deliver?
Today I needed a couple scripts filled for some back pain. (I feel oh-so-much better now, thank you very much, haha). I checked online with a site I use when purchasing a new over-the-counter or prescription drug, Gluten Free Drugs. Both the muscle relaxant and anti-inflammatory were on the list. But I also asked the gal at the window to please ask the pharmacist to check and make sure they were gluten free.
I blame our pharmaceutical companies and drug stores, not our pharmacists, but it is beyond frustrating to be told, "I don't know off hand; here are the inserts so you can check."
If you've ever seen one of these inserts you know they are not the most "user friendly." They are folded into tiny booklets that are the size of a king sized comforter when opened up, covered from one corner to the next with print so tiny you need a magnifying glass to read. And even if I took the day to read these pamphlets, would the list of ingredients be clear enough to trust?
Am I wrong that this is a challenge. Why (and how) is this OK?
What has been your experience?
So, along the way, I've met other celiac awareness activists with the same passion, and one in particular who actually created a program specifically for school nurses. "If you build it, they will come," right? Well, not always. Its a free program for anyone to request and provide their own school districts. Its clear, and simple to present, or to go through individually. I thought, (as I'm sure Sybil did) this would just blossom. Some seeds, however, take a bit longer to grow.
BUT----Yesterday, I was given the great privilege of actually presenting this program to nearly 100 school nurses! I'd been looking forward to this kind of event for nearly 16 years, when I was diagnosed with celiac and wanted to scream it from the rooftops. Yesterday was such an amazing opportunity----and it went fabulously.
The presentation (an hour in total) was so well received, with questions that followed and many who approached me after with more questions and with words of gratitude. This program was inspired by the very scene I have always imagined: a school nurse who recognizes the possibility of celiac and directs a family to their physician with the right questions. Sybil had previously distributed books and materials to her local schools, a seed of its own. And what one nurse learned from it helped her recognize possible symptoms in a very unhappy, unhealthy 4 year old. She provided mom with information, and the rest is history. This gave Sybil the passion and energy to then create Gabriel's Journey, a school nurse celiac education program.
I not only referenced Gabriel, however, in this presentation, I referenced myself. This is very (very) personal to me. I WAS that child who grew up with undiagnosed celiac. My life, and my family's life, was impacted by my unanswered health issues. My kids' lives were impacted, being raised by a mom with undiagnosed celiac, (more tired, more anxious, and less happy than I would have been had I been gluten free. Not a doubt in my mind.) And my son's life was impacted with undiagnosed non-celiac gluten sensitivity. Once gluten free at age 11, (recognized through education with my own diagnosis) he became happier and healthier (even though I didn't see him as someone who was "sick" or "unhappy" to begin with.)
Anyone can offer this presentation to their local school. Personally, it would be a dream to do this presentation over, and over, and over, traveling and educating. (Of course, this kind of thing doesn't pay----and unless I found a way to make this my paid "job" it is unrealistic, unfortunately.) But I'm happy to do this locally---and ecstatic that it went so well.
Please check it out:
Through Recovery from a Traumatic Brain Injury
The intent of this book is not to share with you that “bad things happen.” Living in fear is not living. My intent is to share with you that, when faced with the unthinkable and the unbearable, ultimately and eventually, we can find ourselves chugging back up life’s rollercoaster to where the view of the world is more clear and more beautiful.
So, where does one go after suffering from a severe traumatic brain injury? How about Asia and Europe to start. How about soaring through the sky in a hot air balloon, stepping out of a perfectly good airplane, or going back to graduate school? This is where my son has ventured so far.
Recovery was not expected in the beginning—not to the point where my son was when he moved from the hospital to rehab, and certainly not to the point he was only one year later. But first, I share with you the journey through the process that, in the end, led to his amazing recovery.
Something's wrong here, folks. Wa, wa, wa, What's up Doc?
We were ultimately blessed with a remarkable recovery.
Through that experience, a frightening reality surfaced----hospitals and medical facilities are not always the safest place for people with with food allergies, intolerances and sensitivities.
It can actually be a dangerous place to be!
My son was never diagnosed with celiac, but he is most definitely sensitive to gluten. He couldn’t eat for the first several days after an auto accident (due to his injuries). When he could eat, one of his first meals, broth, had to be removed when I questioned it. Gluten! Yup---it had wheat (as many broths do). And once in rehab, even though I was assured before he was transferred, that they could accommodate his diet, having discussed it with several people, including the dietitian, he was given (and ate!) nongf cereal his first morning there, before I arrived.
For many with an intolerance to gluten, this would have been catastrophic, had they been him. Severely broken jaw, a major back wound still healing, broken ribs still healing, traumatic brain injury. If he’d been one to vomit or experience diarrhea with gluten (as many do), they would have had to peel me off someone. He was facing enough pain!
When those of us with special diets require a hospital stay, we need to make the appropriate contacts in advance in order to ensure our food will be safe (and available!). After our experience, however, I’ve been involved in many online support group discussions where those with celiac and ncgs (nonceliac gluten sensitivity) were unable to safely eat hospital food. And this is insane!! For us---there was no preparing. This wasn’t a pre-planned hospital stay. This was a tragedy where it often took effort for this mom to just put one foot in front of the other. A single statement of, “He can’t eat gluten” should have been enough to entrust his diet to them. I wouldn't have had to question every med had I told them he was allergic to penicillin! This just wasn't right!
Changes were eventually made at that particular rehab facility. They called me weeks after my son was home, after I sent a letter about our experience. I was told about the changes they made. Yes, one person can make a difference. But that was one very small drop in a very large bucket.
I included this information, and our many, many food experiences in the hospital and in rehab, in the book I wrote about my son’s journey and recovery,
They Syrup Maze:
An Inspirational Journey Through Recovery from a Traumatic Brain Injury.
(paperback and Kindle editions.)
If, as someone with a medically required special diet, you have a scheduled medical event that requires a hospital stay, make the appropriate contacts ahead of time--the head dietitian and/or the head of the facility where you will be staying. If any hospital stay resulted in you having to either: eat food that was unsafe for your medical condition, avoid much of the food available because it was unsafe for you, and/or have family and friends provide food for you during your stay, write the head of the hospital and the head dietitian once you are home. Explain your particular needs, your experience and your expectations. Just because you are home, it shouldn't "not matter anymore."
Each of us alone is just a drop. Together---Let's make it rain!
I cannot tell you how excited I am!!
I will have the opportunity to present a celiac education program to approximately100 school nurses!!
This is amazing, and a lonnnng time coming!
This then led Sybil to the idea of creating a School Nurse Celiac Education Program, Gabriel’s Journey.
Thank you, to all our loving nurses who care for our kids
while they are in school!
While those physical reactions had not been typical for my son (who has nonceliac gluten sensitivity) no one knew what his reaction to gluten was; no one asked. They had been told, however, that his diet was to be strictly gluten free-- and yet, one of his first meals, a week and a half after the accident, was not gluten free.
I was with him, thankfully, when that first dinner was brought in. When I questioned the broth, a call was made, the broth was removed--and it was not replaced.(not gluten free). And once in rehab, he was given non gluten free cereal--that he did eat, even though I had been very clear about his diet needs before he was admitted and even though I was assured it would be followed. (He was twenty two, and under normal circumstances, was old enough to know what he could and could not eat---but he was also recovering from a (severe) brain injury. What he ate was not something he was thinking or caring about. Had he been one to have those severe physical reactions, I wouldn't have been responsible for my actions. There would have been hell to pay. It was horrible enough to watch him go through what he was going through.
While my son does not have those physical reactions to gluten (vomiting or diarrhea) many do. Gluten does, however, make him feel miserable---something he already was. Miserable. Far (far) beyond miserable. And as mom, who was at the hospital far more than at home, I eventually discovered that I had to find time to cook in order to provide him safe and healthy meals, that also tasted good!
The rehab facility eventually made changes to how they handle special diets (weeks after my son was discharged, and after my complaints while he was there and after he left.) But changes were made for future patients, and for this I am grateful.
We were blessed with amazing surgeons, nurses, and staff, and we were blessed with a remarkable recovery. That time is now behind us (as much as it can be). But gluten free hospital patients continue to find it difficult to eat safely. I have been compelled to be proactive with celiac awareness, support, and education ever since my own diagnosis in 2000 (after a lifetime of health issues without answers). I hope now that our story (of an incredibly difficult time) can make a positive difference where it is so very needed.
that do it well. (gluten free and other special diets)
(positive or negative) in the comments section.
Many don't even know that they feel bad! Maybe they are suffering from: daily stomachaches and/or fatigue and/or difficulty concentrating and/or headaches and/or irritability, and on and on. If that's all a child knows, how could he/she know they could be feeling better?
These children (click here) are just an example of the many for whom a gluten free diet made a huge difference. These stories are also an example of how much we need to advocate for others. Doctors are (still) not testing routinely. Awareness! It is up to us!
So how can we get nurses to know how to recognize celiac symptoms?
GIG ShorelineEast recently launched a new program that will help train school nurses to understand signs and symptoms of celiac and nonceliac gluten sensitivity.
It took one person to deliver this baby (Sybil, founder of GIG ShorelineEast) -
but it will take a village to raise it. Let's do this thing!
Just by donating a copy to your local school,
you can make a difference!
Bulk orders are available HERE.
Single order copies (and kindle versions)
are available on Amazon.
With one exception, I've always had good success. Success to me is being able to eat something - even if its just 2 items. For example - I'm going to a wedding tomorrow. After talking with the caterer (who was very nice and seemingly understanding of what gluten free meant) I discovered that I can eat the pork loin, green beans, and mashed potatoes. She told me she would request that my salad be removed from the large bowl before croutons were added. This kind of offer suggests that there is an understanding that crumbs must be avoided. yay!
One has to hope that food safety is observed and cross contamination is avoided.
Of course it is still risky - just as dining out is always risky. Personally, dining out is one of life's enjoyments I am not ready to give up. But I am very cautious. I was so happy to have so many items available to eat - meat, potatoes, veggie and a salad. Nice. I never even feel bad that I can't indulge in the cake.
The caterer for this wedding tomorrow told me that they use corn starch for the gravy. yay! The thought of being able to include the gravy on my plate was such a bonus! But after I hung up I had a "duh" moment. The thickening agent isn't the only concern. So I called back and asked what else is included as some stock is not gluten free. She told me they use a beef base (but she didn't offer to check) and I said "some are not gluten free so I won't risk it, but thank you so much." *Always be polite when checking with those who prepare your food :)
She didn't offer to check - and I didn't ask her to. Why is it, that after 13 years, I still find it difficult to ask someone to go "out of their way."
But as someone who serves food to the general public, I thought "this should be their responsibility to know what is in the food they serve" (especially with all the food allergies these days.) So a couple days later (today) I sent a short email asking if she could check the label on the stock if she had the time. She got right back and said "wheat" was listed.
Be careful folks. And enjoy!
We stayed at the Best Western, 3 blocks from The Landing. Breakfast was included. They offer the same variety of hot and cold items every single morning. In one of the heated containers were plain scrambled eggs and seasoned potatoes, which is what I chose. I saw the label from the eggs but not the potatoes. (no, I am not recommending eating something without seeing a list of ingredients.) And gosh - really? - why does there have to be a dozen ingredients in PLAIN scrambled eggs? ugh. But nothing with gluten that I saw.
Another heated container included sausage patties and biscuits with one set of tongs. Didn't chance the sausage; so not worth it. Other options that I saw were: hardboiled eggs and yogurt in the refrigerator and a bowl of apples, oranges and bananas. I added a cup of hot tea and an Udi's muffin to my eggs and potatoes and was good to go each morning. (wished I brought a pkg of instant GF oatmeal for something different one morning, but I was fine with what was there. I also took a yogurt and piece of fresh fruit for mid morning snack (or lunch). After eating my breakfast the first morning I watched as the person who was constantly refilling the containers used what looked like the same bowl, first with eggs, then biscuits, then potatoes, etc - and I thought "uh-oh - I took too big of a risk!" because if she was using the same bowl, everything surely had gluten. I hesitated to ask at that point - but I did - and she assured me that each food had a re-fill bowl of its own.
The piano bar at Ernie Biggs after dinner was fun - but I was exhausted! so we didn't stay long.
We didn't go out for lunch the next day. Had breakfast around 9:00 and I had a banana for late morning snack. Saw an afternoon show and had popcorn with the show and bought plain chocolate fudge after the show (after viewing a list of ingredients). I stopped in at two restaurants on the strip before the show in order to determine where to have dinner. The first, a BBQ place, I passed on. No one seemed to have time to answer questions, finally saying "we're short handed today." I then went to The Great American Steak and Chicken House (HUGE chicken in front of restaurant.) Manager seemed very accommodating and made me feel that they'd be able to serve me a safe meal, checking ingredients. Dinner was "o.k." but nothing fabulous. Manager wasn't around when we returned. I ordered a plain steak, baked potato and beans, staying on the safe side, but of course making my special diet requirements clear.
Lack of reactions should NOT be used as an indicator that a restaurant is safe, but I had no reactions. :) Dining out is always risky.
Best part of this restaurant - Outlet mall is directly behind it - Oh ya! Its a shame my husband doesn't like to shop. Imagine that - a husband who doesn't like to shop, LOL But I managed to get a few things. :)
We ended the night at the same place as the first night - at the Paddlewheel Pub, by a firepit, with a couple Angry Orchards. We could see the water show from where we sat and we could here the band that was playing on The Landing. Very nice :)
For lunch on Sunday we stopped at Jimmy John's on the strip. It was 2:00 so no line of customers, so I thought I'd try it. They offer lettuce wraps so I asked if they could use items from new containers. All the tomatoes were already out, but they pulled all other ingredients from new containers. I chose "no tomatoes" and no mayo. The girl making my wrap changed her gloves and got out a new board to prep on, looking less than thrilled with the process. I made a point to tell her how much it meant to me that she was making my sandwich safe - and she finally smiled.
I had been craving BBQ so tried another restaurant when we were back on The Landing that evening, Famous Dave's Bar-B-Que. When I asked the hostess if they accommodate a gluten free diet, she said "no," that they used to, but it was removed. I'm assuming she meant a gluten free menu.
I was trying to avoid chain restaurants, wanting to try something different, but we ended up going to Joe's Crab Shack since they were close and since they offered a gluten free menu. Of course, a menu is no good unless those who prepare the food avoid cross contamination - and of course I asked all the questions and told them how strict I need to be. I had the blackened tilapia, white rice and broccoli - yummy.
And our third and final night ended as our first 2 nights ended. Of course, leaving the fire and having to walk three blocks uphill was not something I liked thinking about while I rested my weary legs at our most relaxing and favorite spot - but I managed, lol
Babies with Celiac: Symptoms (Including Pneumonia) Began With Solid Foods
I make this several times every fall. I love apple pie but don't like making the crust.
This works for me! And so easy!
6-7 Granny Smith or Jonathan apples (approx. 3 pounds)
1 Tablespoon lemon juice
1 teaspoon cinnamon
¼ cup water
1 stick butter
1 cup GF flour (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour)
1 cup sugar
Preheat oven 350
Peel and slice apples and put in bowl. Mix in lemon, water and cinnamon. Spread in baking dish. Mix butter and sugar in bowl until smooth. Add flour and work in with fingers until fine and crumbly. Sprinkle over apples. If you like cinnamon, sprinkle a bit more on top.
Bake for 45 min to 1 hour.
Celiac Symptoms Started At Age Two: Led to Malnutrition Before Diagnosis
Helping Others Understand
A Child's Life Changed
Before And After Pictures
Gf Wedding Recipes
Gluten Free A Life Changed
Gluten Free Recipes
The Emotional Side Of Dietary Differences
The Syrup Maze
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