395.Gluten Moderated discussion and help for gluten free, coeliac, celiac, wheat allergies or intolerance, Cookery and recipes part 30

gluten, egg and dairy free diets for 6-12 month old baby: from Sandra Gardner on 2006-12-06


I just wanted to write to say that I have two egg allergic children of which one is also intolorant to dairy. Over the last 8 years I have been cooking dairy and egg free cakes and over the last 2 years have devised a recipe for Wheat/Gluten/Dairy and egg free cake due to some of my friends being intolorant to these products.

I hope this helps

Kind Regards


epilepsy, seizures and gluten: from LJM Spillane on 2006-12-07

I developed epilepsy in 1947, when I was seven. Whilst still in my high chair I became very fussy about food. By age six I had stopped eating.
My mother took me to the doctor, who was unsympathetic. A little while later I spent several days in hospital under observation and ate whatever was put in front of me. I was pronounced well and sent home. My mother asked why I would eat the hospital food, but not hers and it came out that the smell of food cooking, made me feel sick. When I was seven there was an epidemic of rubella at my school. I ran a high temperature and the next day had my first grand mal seizure. I was diagnosed with idiopathic epilepsy and put on medication. I had about three grand mal seizures a week and anything from ten to twenty petit mal in an hour. I did not return to school until I was nine and my epilepsy had begun to stabilize. As a young adult, I had stopped having petit mal and grand mal seizures were rare and nocturnal. When I was twenty-two, I spent three months with a family in Germany. I had never eaten a cooked breakfast, but whilst with the family I ate huge breakfasts - whatever was put in front of me, supplemented with lots of rye bread. When I returned to the UK and my diet changed again, I reverted to my previous way of not eating breakfast. I was still on medication and my epilepsy remained stable. About fifteen years ago my seizures increased to about ten a year. Ten years ago I was diagnosed with IBS, for which my UK doctor said there was no cure. I lived with it, but it got worse, until recently I heard of the wheat/gluten free diet. Two months ago I cut wheat from my diet altogether. I now have no IBS problems and I am hoping that one day I might be seizure free. I was much encouraged by Susan's post. My life has changed already, with the elimination of wheat.

new to gluten free: from hazel on 2006-12-13

As I am new to gluten and wheat free eating and cooking would you say that supermarkets or individual health food stores are best to shop in for clear labelled products. Thanks

Re: Obscure Foods not Gluten Free: from Peter on 2006-12-13

I think that where products are available in the big supermarkets you get the better labeling, and often better prices, but you may find an assistant in the health food shops who is knowledgeable and can help you.

gluten & Wheat free fish &chips sold here: from John Chapman on 2006-12-13

Hi, Are you still doing gluten free fish and chips. I have a 9 year old son who is desperate to try them.

Re: Gluten sensitivity without celiacs disease: from Nancy long on 2006-12-15

My 8.6y daughter has was diagnosed with type 1 diabetes 20 months ago. ( I'm not sure it is type 1 instead of type 2. The doctors did a test for Celiacs disease and it was negative; however, I try to tell her endocrinologist that its not that it is not the absorption of carbs & other foods that is the problem but how her body metabolizes the food after its absorbed( like a sponge absorbs a liquid; but what does that liquid do to the inside of the sponge). He did another test for Celiacs and I am sure it will be negative. Is it possible to have a total sugar intolerance OR do certain sugars react differently with the Immune system molecules, protein etc. I know i am asking a detatiled question but I can not stabilize my daughters blood sugar with I/C ratios because I can give her 45 carbs of one (set0 type of food and she will be fine with the I/C ratio and at other times with other foods she will bottom out with the same I/C ratio.


Re: GLUTEN FREE DIETS: from LYNNE LEWIS on 2006-12-31

I have. been doing coeliac diet for my husband for 24 years now . at first very hard to get to grips with but if you stick to fresh food eg meat fish veg it not so bad there are more items in supermarkets now curry mixes pasta

sauces available I have flour and pizza bases on perscription plus pasta this helps . going out is diffuclt my husband dosent like to make a fuss so he sticks to steak or somthing plain if we go away i take packets of crackers home made bread rice cakes anthing that i get im handbag . we seem to ok but always looking for something different.my husband is healthy and never misses work but doesent eat the canteen food as they dont do awide variety of food .the coeliac society help with the food directory and monthly mag with recipes and advice

Re: gluten free vitamins,herbs, supple: from Marty Hemmann on 2007-01-01

Did you get information on cellulose in vitamins, etc?

I want to takethe Country Life vitamins, but it lists cellulose, with no more detail as to type.

I am just now learning about being "gluten free" and any information would be appreciated.


Marty Hemmann

Re: gluten free vitamins,herbs, supple: from Peter on 2007-01-01

Food grade cellulose is made from a wide variety of plant material, but mostly from wood pulp.
Some companies do provide information on the source of the cellulose used in their products, but often no information is given.

There is no risk of gluten in cellulose from wood pulp, seaweed, or fungal culture.

Re: UK Gluten free suet: from Janet Baldock on 2007-01-02

Have you found where we can buy gluten free suet?