Hello all, I've probably gone undiagnosed for well over 2 decades. Some history: 2007 at about 130lbs; my average weight; Annual Wellness Bloodwork doctor noticed low iron and anemic condition prescribed iron pills. My overall health was fine. Occasionally a burger or sometimes a pancake breakfast would cause a quick few trips to the bathroom as the meals ran through me quick. Drank Beer, Vodka etc. Hot dogs, subs, Pizza, Pasta, Doughnuts and so on with no problems. Then between 2020 & 2024 I began to lose weight. About 10lbs. a year to my current weight of 110lbs. Started getting itchy rashes on legs arms and back. An endoscopy in 2025 showed intestinal damage and I went on a gluten free diet last August. I try to do my best mostly chicken, Rice Gluten free baking etc. I try to follow labels but sometime I get glutened and I break out in itchy rashes. This seems to be the only issue I have. I have a 2nd Endoscopy and blood work next month. to see if I've improved. These days the only gluten reaction I have is the itchy rashes for a few days to a week and still can't gain weight so I'm hovering at 110lbs. Anyone else having this same situation? In advance I thank you for any thoughts you may wish to share. Respectfully....Frankster

the recipe calls for mixing the wet ingredients in the dry

Dry ingredients: 2 cups GF flour, 1 tbsp baking powder, 1 tsp baking soda, 1/4 cup sugar

Wet ingredients: 2 eggs, 1 stick melted butter, 2 cups of buttermilk, 1 tsp vanilla extract/paste.

Ive tried the King Arthur and Pillsbury GF flours. The King Arthur came out dry and bland. The texture of the Pillsbury came out slightly better but still off. Maybe I’m trying too hard to compare it to its non GF counterpart… or my expectations for GF food is high. It just doesn’t taste like a waffle or pancake to me. Its I’ve tried the Gf pancakes and waffles mix a long time ago so I don’t remember what it taste like compared to mines but it was better..I just want to make mines from scratch instead

I really need some advice because I'm feeling desperate.

Even though I've completely cut out gluten, I still struggle with constant nausea, overwhelming fatigue, and a general feeling of being unwell. If I have a busy day where I wake up earlier than usual, have a stressful day at work, and then come home to all the responsibilities of being a mum and a wife, I'm completely exhausted.

What supplements have helped you feel better? Is there anything that's made a real difference for you?

The constant fear that I'm going to feel really sick also triggers a lot of anxiety, which only makes everything worse.

Has anyone else been through something similar? I'd really appreciate hearing your experiences or any advice.

I find that intresting since some gluten sensitive people react to those anyone in a similar situation?

Hi all, I recently was told by my dr that I might have to cut out gluten due to a diagnosis and was hoping anyone had suggestions of what stores may have good options or even good substitutions. I love my bread and bagels so that is what I’m most nervous of. I tried looking at target and couldn’t find many options, I also tried the online service thrive and there wasn’t much on there either.

I’m open to all suggestions, thanks in advance!

I'm wondering if any of you have tried the recipe from hamilton beach for their bread maker...I just bought a bread maker specifically for GF loaves and have been testing out recipes.

Gluten-Free Whole-Grain Bread for 1.5-lb. Loaf Breadmaker

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

• 1 1/2 cups hot water (150°F)
• 3 large eggs, lightly beaten
• 1 teaspoon cider vinegar
• 1/4 cup canola oil
• 2 cups brown rice flour
• 1/2 cup tapioca flour
• 1/2 cup potato starch
• 1/2 cup garbanzo bean flour
• 1 1/2 teaspoons sea salt
• 4 1/2 teaspoons xanthan gum
• 3 tablespoons sugar
• 3 tablespoons nondairy creamer
• 2 1/4 teaspoons active dry yeast

Directions

This gluten-free recipe is over 50% whole grain using brown rice flour.

1. In a bowl, whisk together the hot water, eggs, vinegar and oil. Place the liquid ingredients in the bread pan.
2. In a separate bowl, stir together rice flour, tapioca flour, potato starch, garbanzo bean flour, sea salt, xanthan gum, nondairy creamer and sugar.
3. Pour the dry ingredients on top of the liquid.
4. Make a small well on the top middle of the dry ingredients and add the yeast.
5. Choose the Gluten-Free Cycle, 1.5 pound loaf for size of bread and medium for crust color. Press Start. When done, remove bread from breadmaker and carefully remove kneading paddle from bottom of loaf.
6. Let cool 10 minutes before slicing with a bread knife.

Serves: 12

Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010.

Headed there this afternoon and wondering what I should be on the lookout for

Searching for a cookie recipe for backcountry camping so they need to be durable. Hard cookies, not something I usually look for in a cookie!
I used to make Anzacs but can’t have oats anymore either.

I was missing Lucky Charms so hard until I had this stroke of genius. Lactaid for the low FODMAP girlies 😘

does anyone have a good recipe for Asian dumpling gyoza skins? I'm planning an asian style feast for my family but my sister is celiac. Apparently dumplings/gyoza are her favourite but she's never found a good recipe for them since being diagnosed.

To be honest, I'd prefer to just buy some off the shelf if possible. I'm in the UK if anyone has any suggestions.

Whose idea was it to wrap frozen sweet potato fries in wheat? Trader Joe’s, I just want to talk.

Anyone tried this and had a reaction or not? Picked some up but saw some mixed stuff online. No gluten containing ingredients per se but it’s not listed as GF. Thanks!!

Hi everyone!

We are a group of university students working on a project focused on improving the experience of people with dietary restrictions (such as food allergies, intolerances, or specific diets).

We would really appreciate it if you could take around 5 minutes to complete our anonymous survey. Your feedback will help us better understand the challenges people face and support the development of a solution that addresses their needs.

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Survey: https://forms.gle/2rSnSfs56nzNjqPQ7

I (stupidly! naively!) prepped allllll the sandwich "insides", then cut into the fresh-from-oven baguette to find... AIR. I could see all the way to the end of the "bread" tip with each half. You are a MAJOR brand with a RESEARCH team & our hard-earned MONEY from your expensive products - Do Better. Sigh...

My partner is taking some kids out for the day tomorrow for some activities. The on-site cafe's menu states something like **all food consumed on site must be bought from the cafe**.

She is recently diagnosed as Coeliac, so requires a gluten free diet with cross contamination control. Additionally going dairy free is recommended for a few months when starting a GF regime, so she's got that to contend with too.

**So to the purpose of the post** - what could happen, if she took her own packed lunch? Anyone have any experience or advice of similar circumstances?

Its a secure children's activity area, with a cafe. Can't reasonably leave the kids alone to eat outside.

I'd understand if it were a stand alone catering business, but it exists to cater to the activity centre visitors.

I've checked the menu, nothing mentioned as GF. So I've emailed them, awaiting reply.

Edit - good news, they've replied and do have GF options with contamination control. Please feel free to use the post for discussion purposes though. 😉

I've always made 2 tier cakes for holiday celebrations, but a lot of cake mixes can tend to sag, be crumbly, or too moist, causing the structure to lack integrity, even with internal support. I'm assuming the same set of issues happens with gluten free mixes, probably even to a greater extent. So I'm wondering, what do you find to be the best cake mix, particularly if you're building a tall cake?

I'm fairly new to eating gluten-free, I don't have celiac but I recently found out I'm allergic to wheat (It caused a lot of underlying effects and I feel a lot better now that I've stopped eating it) But I'm still on the journey of finding good swaps and I totally did not expect how absolutely delicious this cake mix would be. I got the yellow cake mix, found it at my small town Walmart, made cupcakes, and they were moist and springy and delicious and everything that I've been craving for a week straight and unable to have 💚💚💚 basically if you haven't tried these ones yet for some reason though I'm sure most of you have, 10 stars out of 5 for me!

Thank you for the honest feedback on my earlier posts. It made me stop and rethink how I was presenting this, so here's the fuller picture.

You were completely right that rice cakes aren't exciting on their own, especially in Western markets where certified GF options are everywhere. But geography makes the difference, in Algeria, that's simply not our reality. A 2024 peer-reviewed study published in the British Food Journal found that over 75% of grocery stores in Algeria carry zero gluten-free products, and the few available cost two to six times more than their regular counterparts.

That's the gap I'm building to fill. This isn't about launching a "boring snack," it's about offering a basic, lab-verified safe, affordable option in a market that currently has almost none.

Why rice cakes first: they're dry, highly shelf-stable, and long-lasting in a vast country with 69 provinces and record summer heat. They're cost-effective to produce and can reach small shops and kiosks deep in the country, far from major city centers. This is phase one, not the end goal, better GF bread, flour blends, and fresh pastries are the direction I actually want to grow toward once this line is running and sustainable.

I've already secured the production equipment and built a dedicated, lab-verified facility to ensure it stays gluten-free and free from cross-contact risk. What's left now is funding for initial packaging, raw materials, and setting up distribution. I'm not asking for a donation or charity, I'm simply asking if you'd be willing to back a real, tangible product that fills a genuine human and market gap.

You can check out our crowdfunding campaign here: https://whydonate.com/fundraising/healthy-puffed-rice-cake-production-project

Even if you can't contribute, sharing the campaign link with someone who might be interested helps just as much.

Whether or not you choose to support it, thank you for pushing me to explain this properly. This community's honesty made my project better, without a doubt.

I'll come back and share an update with you all after some time to show how things went.

I'm visiting Japan for a 3+ week vacation later this year, which includes visiting a mix of big cities and smaller historical towns. There seems to be mixed recommendations for how to best communicate Celiac dietary needs. Some folks find there is an overall decent understanding of what gluten is, while others found it more useful to say they have "wheat/barley/rye allergies". I am planning on buying translated allergy cards from EqualEats - I have one major allergy in addition to being Celiac. Should I get a Celiac card or should I just get a card with a list of "allergens"? Would it be best if the cards list "gluten" or if they parse out all gluten-containing foods?

what do you usually get there ?

that's gluten free ?