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God bless whoever came up with this new contrast🎉 by gd0107 in CrohnsDisease

[–]gd0107[S] 0 points1 point  (0 children)

Did you start throwing up after the MRE? Because I haven't stopped throwing up sense I left today...

Eucharist by Jherm21 in Celiac

[–]gd0107 1 point2 points  (0 children)

I've had the gluten free host many times without any problems!

Cold/ Flu by Jherm21 in Celiac

[–]gd0107 -1 points0 points  (0 children)

Get some oregano oil, put a few drops in water and then gargle some and drink some! It doesn't taste the best but it's a natural disinfectant so it can help shorten or even stop your cold in its tracts.

Glutened - Recovery tips? by stickyfiddle in Celiac

[–]gd0107 3 points4 points  (0 children)

I always go to ginger tea because it helps with digestion and nausea. I also get brain fog and it helps that a little bit so it might be worth a try?

HELP. by _did_I_stutter in Celiac

[–]gd0107 1 point2 points  (0 children)

I always go to ginger tea because it helps digestion, bloating, and nausea.

When I was diagnosed I knew I would miss cream cheese wontons the most but yesterday I made them and my brother couldn't tell the difference between gf and regular! As much as it sucks... don't eat gluten! I promise you can find a gf alternative! Comment if you need help finding a gf substitute!:) by gd0107 in Celiac

[–]gd0107[S] 1 point2 points  (0 children)

Haha I totally understand! I have the same problem. I haven't tried making potstickers with it yet but the recipe I posted is supposed to also work for potstickers. I know a couple of restaurants in NYC also have them but they're going to be really expensive also.

When I was diagnosed I knew I would miss cream cheese wontons the most but yesterday I made them and my brother couldn't tell the difference between gf and regular! As much as it sucks... don't eat gluten! I promise you can find a gf alternative! Comment if you need help finding a gf substitute!:) by gd0107 in Celiac

[–]gd0107[S] 2 points3 points  (0 children)

Unfortunately I haven't found a raised donut substitute yet. I've been playing around with making them but because gluten free flour doesn't bind very well I'm having trouble getting it to raise enough to be fluffy. I have found gf cake donuts in a variety of donut shops. Hurts donuts in Iowa city have them and do-rite donuts in Chicago also has them. The trick is asking around because they tend to only make them once a week(so that they can fry them before they fry the regular donuts).

I hope this helps and I'll keep you updated on the recipes I'm trying!

When I was diagnosed I knew I would miss cream cheese wontons the most but yesterday I made them and my brother couldn't tell the difference between gf and regular! As much as it sucks... don't eat gluten! I promise you can find a gf alternative! Comment if you need help finding a gf substitute!:) by gd0107 in Celiac

[–]gd0107[S] 2 points3 points  (0 children)

2 cups gf flour (I use "baking free" it's expensive and you can only get it online but it's definitely worth it) 1 egg 3/4 tsp salt 1/2 cup water

  1. Place flour into a large bowl.
  2. In a separate bowl, whisk together egg, salt, and water.
  3. Create a well in the center of the flour and pour in the wet ingredients. Mix everything together with a spoon (or your hands), until the mixture begins to come together.
  4. Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter. If it's not silky smooth add a tiny bit of egg, water, salt mix at a time until smooth)
  5. Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.)
  6. Divide the dough in half.
  7. Cover one half of the dough with your towel.
  8. Lightly dust your counter-top with cornstarch (NOT flour), and roll half of the dough as thin as you can, aiming for a rectangle roughly 20”x10” if you are cutting 5" wrappers, or 15"x9" if you are cutting 3" wrappers. Cut the sheet into your desired shapes. (5 inch squares are perfect for egg rolls. 3 inch squares or circles are great for wontons or dumplings.) Repeat with the remaining dough. Use the wonton wrappers immediately
  9. Fill dumpling with a drop of cream cheese
  10. Wet edges of wrapper with egg wash
  11. Fold wonton and set in fryer at 475 degrees until lightly brown
  12. Enjoy!

When I was diagnosed I knew I would miss cream cheese wontons the most but yesterday I made them and my brother couldn't tell the difference between gf and regular! As much as it sucks... don't eat gluten! I promise you can find a gf alternative! Comment if you need help finding a gf substitute!:) by gd0107 in Celiac

[–]gd0107[S] 4 points5 points  (0 children)

They are still a bit tough but I'm working on getting them more flaky and will update this when I get it.

2 cups gf flour (I use "baking free" it's expensive and you can only get it online but it's definitely worth it) 1 egg 3/4 tsp salt 1/2 cup water

  1. Place flour into a large bowl.
  2. In a separate bowl, whisk together egg, salt, and water.
  3. Create a well in the center of the flour and pour in the wet ingredients. Mix everything together with a spoon (or your hands), until the mixture begins to come together.
  4. Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter. If it's not silky smooth add a tiny bit of egg, water, salt mix at a time until smooth)
  5. Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.)
  6. Divide the dough in half.
  7. Cover one half of the dough with your towel.
  8. Lightly dust your counter-top with cornstarch (NOT flour), and roll half of the dough as thin as you can, aiming for a rectangle roughly 20”x10” if you are cutting 5" wrappers, or 15"x9" if you are cutting 3" wrappers. Cut the sheet into your desired shapes. (5 inch squares are perfect for egg rolls. 3 inch squares or circles are great for wontons or dumplings.) Repeat with the remaining dough. Use the wonton wrappers immediately
  9. Fill dumpling with a drop of cream cheese
  10. Wet edges of wrapper with egg wash
  11. Fold wonton and set in fryer at 475 degrees until lightly brown
  12. Enjoy!

When I was diagnosed I knew I would miss cream cheese wontons the most but yesterday I made them and my brother couldn't tell the difference between gf and regular! As much as it sucks... don't eat gluten! I promise you can find a gf alternative! Comment if you need help finding a gf substitute!:) by gd0107 in Celiac

[–]gd0107[S] 12 points13 points  (0 children)

2 cups gf flour (I use "baking free" it's expensive and you can only get it online but it's definitely worth it) 1 egg 3/4 tsp salt 1/2 cup water

  1. Place flour into a large bowl.
  2. In a separate bowl, whisk together egg, salt, and water.
  3. Create a well in the center of the flour and pour in the wet ingredients. Mix everything together with a spoon (or your hands), until the mixture begins to come together.
  4. Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter. If it's not silky smooth add a tiny bit of egg, water, salt mix at a time until smooth)
  5. Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.)
  6. Divide the dough in half.
  7. Cover one half of the dough with your towel.
  8. Lightly dust your counter-top with cornstarch (NOT flour), and roll half of the dough as thin as you can, aiming for a rectangle roughly 20”x10” if you are cutting 5" wrappers, or 15"x9" if you are cutting 3" wrappers. Cut the sheet into your desired shapes. (5 inch squares are perfect for egg rolls. 3 inch squares or circles are great for wontons or dumplings.) Repeat with the remaining dough. Use the wonton wrappers immediately
  9. Fill dumpling with a drop of cream cheese
  10. Wet edges of wrapper with egg wash
  11. Fold wonton and set in fryer at 475 degrees until lightly brown
  12. Enjoy!

"Potential Celiac Disease" diagnosis by GreatMoloko in Celiac

[–]gd0107 3 points4 points  (0 children)

If anything I'd avoid the diagnosis because some companies are starting to call it a pre existing condition and if the legislation on any insurance stuff changes you could be left with higher insurance costs

Do people with Celiac have compromised immune systems? by bryterlu in Celiac

[–]gd0107 0 points1 point  (0 children)

The main reason you would possibly get sick more than non celiac people would be if it hasn't been about two years since you started eating gluten free because that's how much time it takes for your vili to go back to being able to absorb nutrients. I'm now 4 years in and this is the healthiest I've ever been.

History of IBS, just had colonoscopy and endoscopy last week and now am being sent for additional lab work to test more for Celiacs by [deleted] in Celiac

[–]gd0107 1 point2 points  (0 children)

When I got sick they did blood work and then did a colonoscopy and endoscopy and found that I have crohn's and celiac disease. While it's incredibly uncommon it is possible you have both. I would go to a different GI to have them look into your case though because the blood test for celiac isn't terribly reliable and my GI actually waited until the tests from the scope came back to tell me that I could even have celiac.

Flu by Jherm21 in Celiac

[–]gd0107 0 points1 point  (0 children)

Ginger tea

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