Fairly new to GF life

Danielle - posted on 11/14/2008 ( 7 moms have responded )

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Hello everyone! My 15 year old son was diagnosed with celiac back in March. He hadn't been growing and was earlier diagnosed with profound hypothyroidism- his thyroid doesn't work at all. During a routine blood work up his Endo discovered some odd numbers and sent us to a Gastro who ordered a biopsy and they determined that he also has Celiac. Since getting his thyroid meds regulated and taking him off gluten, he has grown 6 inches! It's been amazing to watch the change in him. He's not cold all the time anymore, his skin has color, his hair doesn't feel like straw.



Anyway, I think the hardest food to replace in his diet has been bread. He likes the millet bread okay but only if it's toasted. I'd love to be able to find a mix or recipe that's easy to make and tastes good too.



Any suggestions?

7 Comments

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Görel - posted on 11/18/2008

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"Pure Oat" is grown separatly from gluten-containing grains, and processed in separate mills. It's only been on the market here for a few years.
At your own risk, you can try ordinary milled oats, from a large manifacture. It is less likely to be contaminated then. A lot of the celiacs in Sweden buy oats from the larger companies, and tests of those brands has shown no traces of gluten. When I bake bread, using 2 cups of glutenfree mix, I take 1 3/4 mix and 1/2 oat, and 1 tbs physillium (should swell in the water/milk for 10 min).

Abbie - posted on 11/17/2008

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I had difficutly with this for a long time, but I started using the brand Kinnikinnick. You do still have to toast it in order for it to not have the texture issues, but the bagels, english muffins, and Italian white bread are actually not that bad!

Danielle - posted on 11/17/2008

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Is it possible to find 'pure' oat here in the U.S.?



Thanks for the suggestions, I'll certainly try the fibers.

Görel - posted on 11/17/2008

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If you are baking your own bread, try adding different fibers. From pysillium (kind of strange taste if you get too much though), fibers from sugar beets are great, as well as fibers dreeived from potatoes. In Sweden celiacs are allowed to eat "pure" oat, that surly adds to the fiber intake as well as taste and texture.

Danielle - posted on 11/16/2008

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yes, the crumbling, dense, super dry hard bread is about all we can find here on the island. I just found a new whole grain bread mix through Bob's Red Mill that is GF. I bought a package and will make it in the next day or so and see how that turns out.

User - posted on 11/16/2008

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I toast all of my daughters bread, it is just so mushy and sticks to her mouth like peanut butter otherwise. We are lucky at four it has not been to much of a difficult change because she doesn't know the difference.

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