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...as I'm no GF expert, but the tests you've had were looking for celiac disease and this is a separate thing to a simple (!) gluten intolerance. So you could certainly still be gluten intolerant even if you don't have celiac (as the tests suggest).

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I tested positive for gluten intolerance/celiac disease 3 yrs ago.

I live on oatmeal with ground flax meal at breakfast with a banana or apple sauce, lunch is usually chicken or fish, vegetable soup-homemade, and rice cakes, dinner is fish, sweet potato and vegies-like spinach, carrots etc. I buy gluten free cookies and freeze them for when I need a treat. I take probiotics for the IBS and celiac. I also found some great gluten free, dairy free snacks at the health food store. I snack on fruit or dried papaya.

I have learned how to navigate - travel is a little tough - but there are products out there if you look. I always order chicken and fish grilled or broiled without sauce or on the side. Salad with no croutons or cheese, dressings on the side.

emil me if you need more help.

Mary

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Well gluten intolerance has certainly had its run in the limelight lately! Its comforting to know I'm not alone, but alarming to be finding so many people who think that may be intolerant. I read that when your immune system is low then food intolerances are common, the 2 main ones being gluten and dairy. So there you go Oh Chrissy, You are so right about when the immune system is weak it sets you up for intolerances!! The top 3 food allergens are wheat, dairy and soy. I avoid, if possible, all three.

Okay some GF help. It depends what your symptoms are as to how long it will take to find some relief. I know when I went GF, DF and sugar free last year I noticed changes with my BMs within 1 week, changes with my energy levels and mood within 2 weeks, and changes with my bloating within a month. The problem is I started eating gluten and sugar again, and haven't been able to get back to that wonderful stage I was at last year, despite all my efforts. So my advice is, if going GF works, keep it up!!

Yes, with different people it takes different amounts of time. Seem like the younger you are the faster you will feel better going GF.

Now GF grains/ flours: I stick to millet, buckwheat, rice, corn, potato, tapioca and chickpea. Yes millet and buckwheat are higher in IF but I don't think I have any problems with them.

Also Amaranth, Teff, and sorghum...all of which are safe if you mix in more rice/potato/or tapioca flour with them. I love to use sorghum as a sub for brown rice flour.
And another thing..remember these alt flours are NOT enriched so take some good GF vitamins!

What does a normal day look like: well rice toast with jam or vege spread (yeast free vegemite) for brekkie, rice and veges for lunch, chicken and veges for dinner. Snacks are usually rice crackers or fruit.

Travelling and eating out are when things get hard. Gluten is hidden in a plethora of everyday foods. If going out locally for lunch I usually take a GF bread roll with me. Dinners I'd order grilled chicken or fish and hold the sauce. Also have them hold any dry seasonings..and if they have to, season with salt and pepper only..I learned this when I ate at Red Lobster and had them check on the seasoning mix they sprinkle on the broiled fish. Always carry rice crackers, fruit or GF fruit bars with you (do you get Orgran foods in the US? They make a fruit filled bar that has an outer layer made from chickpea flour, DELICIOUS!)
Oh my yes, having something with you at all times when you travel or are out and about is a must!

Going GF is tough, but give it a try for a month and see how you go. I'd say almost all your gluten symptoms should have cleared up by then so you should know whether its causing you strife.

Good luck!

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