Hi, I'm new, thank you for accepting me and I apologize if this has been asked before. I didn't realize till recently that Celiac disease affects your teeth and gums, I have always had weak teeth and bad gums. And for going on 3 months now, I have been having such severe, throbbing, burning pain in my mouth, teeth and tongue. I have spent most of the time curled up in a ball, sobbing with ice packs on my face. It's only the left side. I have been treated for sinus infections and thrush. I had a canker sore on the roof of my mouth, my tongue was coated and I had the crusty stuff in the corners of my mouth. No one knows what it is, or how to cure it. Anyone else have this?

Celiac.com 12/31/2025 - Coconut macaroons and brownies rose to fame along different paths: old-world coconut confections sweetened with egg whites found their way into American bakeries in the late 1800s, while cocoa-rich brownies emerged from Midwestern tearooms in the early 1900s. Over time, both became beloved for their simplicity—macaroons for their toasty, chewy texture, and brownies for their dense, fudgy bite. This recipe marries the two, placing a golden coconut-almond macaroon crown on top of a fudgy almond-flour brownie base. Designed from the ground up to be gluten-free, these bars keep the spirit of both classics: the brownie layer leans on almond flour and cocoa for richness, while the macaroon layer adds a toasty, slightly crisp finish. The result is a two-tier treat with contrast in every bite—soft and fudgy below, caramelized and coconutty above. Equipment * 8-inch (20 cm) square metal pan * Parchment paper * Two mixing bowls * Whisk and spatula Ingredients Fudgy Almond-Flour Brownie Base * ½ cup (115 g) unsalted butter, melted and slightly cooled (or melted coconut oil for dairy-free) * ¾ cup (150 g) coconut sugar (or light brown sugar) * ¼ cup (85 g) maple syrup or honey * 2 large eggs, at room temperature * 1 tsp vanilla extract * ½ cup (48 g) unsweetened cocoa powder * ¾ cup (72 g) fine almond flour * ¼ tsp fine sea salt * ¼ tsp gluten-free baking powder * ½ cup (85 g) chocolate chips (certified gluten-free), optional Toasty Coconut-Almond Macaroon Topping * 2 large egg whites * ⅓ cup (65 g) granulated sugar * ⅛ tsp fine sea salt (a generous pinch) * 1 tsp vanilla extract * ¼ tsp almond extract * 1½ cups (120 g) unsweetened shredded coconut * ¼ cup (24 g) almond flour Directions * Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment. * Make the brownie base: In a bowl, whisk the melted butter, coconut sugar, and maple syrup until glossy. Whisk in the eggs one at a time, then the vanilla. Sift in the cocoa powder, then add almond flour, salt, and baking powder. Stir just until smooth; fold in chocolate chips if using. Spread evenly in the prepared pan. * Par-bake the brownie layer for 12 minutes. While it bakes, prepare the macaroon topping. * Make the topping: In a clean bowl, whisk the egg whites with the sugar and salt until frothy and slightly thick, about 30–60 seconds by hand. Stir in vanilla and almond extract. Fold in the shredded coconut and almond flour until evenly moistened and clumpy. * Remove the pan from the oven. Dollop the macaroon mixture over the soft brownie layer, then gently spread to the edges without pressing down too firmly. Use a fork to lightly “ruffle” the surface for extra toasty peaks. * Return to the oven and bake 18–22 minutes more, until the macaroon top is golden in spots and feels dry to the touch, and a toothpick inserted through the topping and into the brownie comes out with a few moist crumbs (not wet batter). * Cool in the pan on a rack for at least 1 hour, then lift out using the parchment. For the cleanest slices, chill ½ hour before cutting into 16 squares. Tips and Swaps * Dairy-free: Use coconut oil instead of butter and confirm chocolate chips are dairy-free. * Extra fudgy: Reduce baking time by 2 minutes in the second bake and chill fully before slicing. * Less sweet: Swap ¼ cup sugar in the topping for ¼ cup unsweetened coconut flakes. * Nut-forward aroma: Lightly toast ½ cup of the shredded coconut before mixing into the topping. Serving and Storage * Serve at room temperature for a soft, fudgy base and crisp topping, or slightly chilled for cleaner edges. * Store airtight at room temperature up to 2 days, or refrigerate up to 5 days. Freeze individually wrapped squares up to 2 months; thaw at room temperature. Conclusion These Coconut Macaroon-Top Brownies bring together two dessert traditions in a way that feels both nostalgic and fresh. The almond-flour brownie base provides deep cocoa richness, while the coconut-almond crown toasts to a fragrant, crackly finish—no gluten needed. Whether you bake them for a potluck or a cozy night in, this two-layer bar proves that gluten-free desserts can be both simple and unforgettable.

Hello, My 17 yr old daughter was diagnosed with celiac disease 2 yrs ago. She does not have gum disease and no history of cavities. Her dentist is recommending braces for her lower teeth but I read it may worsen gum recession or possibly increase cavity risk which I know are already issues for patients with celiac. Has anyone here had braces and did it cause any problems or issues with gum recession? Her dentist seemed oblivious that celiac patients are at higher risk of gum disease /cavities. Her bottom teeth are crooked but are pretty hidden even when she smiles. Thank you!!

Of all the countries I have visited in Europe, Asia, and the Americas, I have found eating out in Ireland to be the safest for celiacs. Most restaurants have all allergens (up to 14 different ones) identified on their menus, including wheat and gluten. I have found staff at restaurants to be very knowledgeable regarding gluten and cross-contamination compared to most other countries. Restaurant staff (including management) in Ireland even tried dissuading me from eating some items labeled 'gluten-free' on the menu, fearing that there could be risk of minuscule cross-contamination. Many of the hotels have fresh baked gluten-free breads, pastries, and cakes at their breakfast buffet, something unheard of in most U.S hotels. These are clearly labeled and well separated from gluten-containing items. There are also quite a few gluten-free desserts to satisfy one's sweet tooth. With everything said and done, the meats and dairy products are simply delicious and worth trying. Overall, I would give dining out in Ireland five stars for celiac safety and quality.

Hello everyone, I am a young adult living with both Celiac disease and achalasia. I am looking for some inspiration to start raising awareness for people with Celiac disease on instagram. Please reach out to me if you have any tips and ideas on what is important to share to the world.

Hello I have been diagnosed Celiac for 14 yrs now and despite ups and downs I've never felt better in terms of what I was suffering pre diagnoses due to being G.F. The one feeling I cant seem to get rid of is a burning sensation in the very part of the small intestine where the villi is. I seem to be noticing it a lot more recently. Has anyone had this or have any medical tips about what I can do about it. It doesn't hurt really its just irritating.

Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.

Celiac.com 12/30/2025 - People with celiac disease must follow a lifelong gluten-free diet, yet many gluten-free baked goods still struggle to match the flavor and texture of traditional products. As the gluten-free market continues to expand, understanding how consumers—especially those who must avoid gluten for medical reasons—evaluate gluten-free foods has become increasingly important. A recent research study compared how individuals with and without gluten-related disorders perceive the sensory qualities of several types of gluten-free cookies. The findings provide meaningful insight into how ingredients, dietary history, and product expectations shape the eating experience. Why Sensory Quality Matters in Gluten-Free Foods The growth of gluten-free products has been driven by increasing diagnosis rates for celiac disease and non-celiac gluten intolerance, as well as by general consumer interest in gluten-free eating. However, replacing wheat flour with gluten-free alternatives often leads to products that differ in taste, texture, aroma, and appearance. Gluten provides elasticity, structure, and chewiness in baked goods, and without it, many cookies and breads can become crumbly, dry, or bland unless reformulation is done carefully. Because people living with celiac disease may not regularly consume wheat-based cookies, their long-term dietary experience could shape how they perceive gluten-free products compared with people who do eat wheat regularly. How the Study Was Conducted Researchers examined three types of gluten-free cookies: one made from a commercial gluten-free flour blend (mainly rice and tapioca), one made from buckwheat flour, and one made from grated coconut. Participants evaluated them based on appearance, color, aroma, texture, taste, sweetness, and any noticeable off-flavors. One hundred individuals took part, nearly half of whom had celiac disease or non-celiac gluten intolerance. Testing occurred in public settings such as a celiac-focused expo and a food science conference. Each participant tasted all three cookies, then rated each sensory attribute on a scale from 0 to 100. The study also analyzed whether long-term adherence to a gluten-free diet influenced how people perceived the cookies. Statistical analyses were used to compare ratings between cookie types and between participant groups. Which Gluten-Free Cookie Was Most Liked? Across all taste testers, the coconut-based cookie emerged as the clear favorite. Participants described it as having the most appealing color, strongest and most pleasant aroma, and the best overall flavor and texture. Coconut naturally contains high levels of fat and fiber, which can create a richer mouthfeel and more satisfying texture. Its natural sweetness and distinctive aroma likely boosted overall enjoyment as well. The gluten-free flour blend cookie fell in the middle, receiving moderate ratings. These results match what many gluten-free consumers experience in daily life: products based on rice and tapioca flours are familiar and widely available but do not always offer the most exciting flavor or texture. The buckwheat-based cookie consistently scored lowest. Its darker appearance, earthy aroma, and slightly bitter flavor profile were less appealing to most tasters. Buckwheat is nutritious and naturally gluten-free, but its strong flavor can dominate baked goods unless carefully balanced with other ingredients. How Celiac and Non-Celiac Participants Compared One of the most important questions in the study was whether people who avoid gluten for medical reasons evaluate gluten-free foods differently from those who have no dietary restrictions. The researchers found that: * Most sensory ratings were statistically similar between the two groups. * Celiac and gluten-intolerant participants gave slightly higher scores for the cookies’ overall appearance in some cases. * They also rated off-flavors slightly higher, suggesting they may be more attuned to flavor irregularities in gluten-free baked goods. However, these differences were small and did not change the overall conclusion: people with and without celiac disease generally perceive gluten-free cookies in much the same way. This means celiac-specific experience does not dramatically alter taste preferences or sensory perception. What Sensory Factors Matter Most? The study also explored how different sensory attributes relate to one another. For example, a cookie that looked appealing often also smelled better and tasted better. This indicates that improving one attribute—such as color—may influence how consumers perceive other aspects of the product. Taste, aroma, and texture were strongly connected. When one of these improved, the others tended to receive higher ratings as well. Off-flavors had a negative impact on taste perception, reinforcing the importance of eliminating any bitterness, metallic notes, or unusual aftertastes. Implications for Product Development The findings highlight several important considerations for companies creating gluten-free bakery products: * Ingredient selection matters: Coconut-based formulations produced richer flavors and more appealing textures. * Buckwheat may require modification: Blending it with milder flours or adding natural sweeteners may improve consumer acceptance. * Mixed testing panels are acceptable: Since celiac and non-celiac participants rated products similarly, it is not necessary to limit sensory panels to gluten-free consumers only. * Reducing off-flavors should be a priority: Even small improvements in aftertaste may significantly increase overall liking. What This Means for People with Celiac Disease For individuals with celiac disease, the study provides encouraging news. Because sensory perception does not differ significantly between gluten-free and gluten-eating individuals, manufacturers can use larger and more diverse tasting panels to refine recipes. This means future gluten-free cookies and baked goods can be tested more efficiently, speeding up product development and improving quality. The research also emphasizes that some gluten-free ingredients—such as coconut—can naturally enhance taste and texture without relying on excessive sugar or fat. As companies adopt these findings, people with celiac disease may see increasingly delicious, nutritionally improved, and more affordable gluten-free options. Overall, the study underscores the importance of continued innovation in gluten-free baking. With informed ingredient choices and careful formulation, gluten-free products can achieve sensory qualities that satisfy both celiac and non-celiac consumers alike. Read more at: frontiersin.org Watch the video version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "What This Study Reveals About How People Really Feel About Gluten-Free Cookies - Celiac.com", "description": "A new study compares how celiac and non-celiac consumers rate gluten-free cookies. Learn which recipes scored highest and why the findings matter for people with celiac disease.", "thumbnailUrl": "https://img.youtube.com/vi/-_6K9og0G5A/hqdefault.jpg", "uploadDate": "2025-12-30T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/-_6K9og0G5A" } Watch the super short video version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "What This Study Reveals About How People Really Feel About Gluten-Free Cookies - Celiac.com", "description": "A new study compares how celiac and non-celiac consumers rate gluten-free cookies. Learn which recipes scored highest and why the findings matter for people with celiac disease.", "thumbnailUrl": "https://img.youtube.com/vi/3uriYvh_S4w/hqdefault.jpg", "uploadDate": "2025-12-30T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/3uriYvh_S4w" }

I have read fermented foods like sauerkraut, pickles, Kefir, Kombucha are great for gut health besides probiotics. However I have searched and read about ones that were tested (Kefir, Kombucha) and there is no clear one that is very helpful. Has anyone take Kefir, Kombucha and noticed a difference in gut health? I read one is lactose free but when tested was high in lactose so I would probably try a non dairy one. Thanks

Celiac.com 12/29/2025 - Celiac disease is a chronic immune condition that requires timely diagnosis to prevent long-term health problems. Medical guidelines recommend screening children who have symptoms or health conditions known to increase the likelihood of developing the disease. However, many children who should be screened are never tested. A recent study examined how often screening actually occurs in the United States, and whether factors like age or racial background influence the likelihood of receiving appropriate testing. How the Study Was Conducted The research team used a large private health insurance claims database covering the years 2007 through 2022. They evaluated more than two hundred twenty thousand children between the ages of one and twenty who had at least one condition indicating that they should be screened for celiac disease. None of these children had a prior diagnosis of the condition. The investigators reviewed whether each child had undergone a blood test designed to detect possible celiac disease, including tests for specific immune markers. The study population contained a wide range of ages and ethnic backgrounds. Slightly more than half of the children were between one and ten years old. A little more than half of the children were White, while the rest represented Hispanic, Black, Asian, or unknown racial groups. The most common health concerns among the children were repeated stomach pain, long-lasting diarrhea, and unexplained weight loss. These issues often lead doctors to consider celiac disease as a possible cause. Overall Findings on Screening Rates Despite all children in the study having at least one risk factor for the disease, only a small portion of them were tested. In fact, only about one out of ten children received any celiac disease blood test. Children who had a family member with the disease were the most likely to be screened. Those with type one diabetes or Turner syndrome were also more likely to be tested, perhaps due to greater awareness among healthcare providers. On the other hand, children with issues such as dental enamel defects, mouth ulcers, poor balance, or iron deficiency anemia were screened at very low rates, even though these conditions are known to be linked with celiac disease. Impact of Racial and Ethnic Background One of the most striking findings in the study was the difference in screening rates between children of different racial and ethnic groups. White children were screened at higher rates than children from minority groups. In most risk categories, including family history, type one diabetes, repeated stomach pain, and chronic diarrhea, children from racial or ethnic minority backgrounds were significantly less likely to be tested. These differences persisted even after the researchers used statistical modeling to take into account other factors. For example, Black children had only about half the chance of being screened compared with White children, even when their risk conditions were the same. Influence of Age on Screening Younger children were also less likely to receive screening. Those younger than eleven years old were tested far less often than adolescents and older teens, even when they showed similar symptoms or risk conditions. This pattern was consistent across racial groups, suggesting that both age and racial background independently influence whether a child is properly screened. How Symptoms Affected Screening Decisions The study also explored how particular symptoms affected the likelihood of screening. Children who had both chronic diarrhea and repeated stomach pain were more likely to be tested for celiac disease than those who had stomach pain alone. However, children who had only chronic diarrhea were less likely to be screened than children who had neither symptom. These mixed results show that screening decisions may depend heavily on how doctors interpret combinations of symptoms, rather than following a simple guideline. Limitations of the Research The authors of the study noted several limitations. The data did not allow the team to analyze whether screening practices improved or worsened over the fifteen-year period. The study relied on diagnosis codes used in insurance systems, which do not always capture the full details of a child's medical situation. In addition, the database included only children with private health insurance, so the results might not reflect what happens among children with public insurance or no insurance. Finally, very few children in the data set had actual test results available, preventing the researchers from examining how many children ultimately tested positive for the condition. What the Results Mean The study reveals meaningful gaps in how medical guidelines for celiac disease screening are applied in real-world settings. Children who are younger and children from racial and ethnic minority backgrounds are being tested far less often than their White or older peers, even when they share the same risk factors. This means many children who may have celiac disease are being missed, which can delay diagnosis and treatment. Why This Matters for Families Affected by Celiac Disease For people who care about celiac disease, especially families who have children at higher risk, the findings highlight the importance of self-advocacy. Because early detection can prevent serious long-term health issues, parents may need to ask their healthcare providers directly about screening when their children have risk factors. The study also supports the need for improved education for medical professionals so that screening recommendations are followed more consistently. Greater awareness could help reduce disparities and ensure that all children, regardless of age or background, receive the testing they need. Read more at: gastroenterologyadvisor.com

Wondering if anyone knows whether Lindt chocolate balls are gluten free. The Lindt Canadian website says yes but the Lindt USA website says no. The information is a bit confusing.

My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin. He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok. Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior?

Are Bobresmill gluten free oats ok for sensitive celiacs?

Celiac.com 12/27/2025 - Egg drop soup has long been a comforting staple in Chinese home kitchens and restaurants alike. Traditionally served as a light beginning to a meal, it is believed to have originated as a simple way to stretch a small amount of eggs into a nourishing dish. The silky ribbons of cooked egg floating in hot broth made it both economical and soothing, especially during colder months or times of illness. Over time, it became popular worldwide, often appearing on Chinese restaurant menus as one of the most familiar and approachable soups. For people with celiac disease or gluten sensitivity, however, egg drop soup is not always safe when ordered out. Many versions use wheat-based soy sauce, commercial bouillon, or broths thickened with gluten-containing starches. This gluten-free egg drop soup keeps the spirit and simplicity of the original while using gluten-free ingredients, such as gluten-free broth and cornstarch, and offers optional additions like corn, peas, or mushrooms for extra texture and flavor. It comes together quickly, making it ideal for an easy lunch, a starter, or a gentle meal when your stomach needs something calm. Ingredients For the Soup Base * 4 cups gluten-free chicken or vegetable broth * 1 tablespoon gluten-free tamari or coconut aminos (optional, for deeper flavor) * 1 teaspoon toasted sesame oil * ½ teaspoon fine sea salt, or to taste * ¼ teaspoon ground white or black pepper * 2 cloves garlic, lightly crushed * 3 slices fresh ginger, about ⅛ inch thick each Thickener and Eggs * 2 tablespoons gluten-free cornstarch * 3 tablespoons cool water * 3 large eggs Optional Add-Ins * ½ cup canned sweet corn kernels, drained and rinsed * ½ cup frozen peas, thawed * ½ cup thinly sliced mushrooms (such as shiitake or button mushrooms) For Garnish * 2 green onions, thinly sliced * Extra ground pepper, to taste * A few drops of toasted sesame oil (optional) Instructions 1. Build the Flavorful Broth * Pour the gluten-free broth into a medium saucepan or small soup pot. * Add the gluten-free tamari or coconut aminos (if using), toasted sesame oil, sea salt, and ground pepper. * Add the lightly crushed garlic cloves and ginger slices to the pot. These aromatics will infuse the broth with gentle flavor. * Place the pot over medium heat and bring the mixture to a steady simmer. Allow it to simmer gently for about 8 to 10 minutes so the flavors can develop. * After simmering, use a slotted spoon to remove the garlic and ginger slices. Discard them so the broth remains smooth. 2. Add Optional Vegetables * If you would like a more substantial soup, stir in your choice of optional add-ins: sweet corn, peas, mushrooms, or a mix. * Let the vegetables simmer in the broth for 3 to 4 minutes, or until they are tender. Mushrooms may need the full 4 minutes, while peas and corn soften quickly. 3. Prepare the Thickener and Eggs * In a small bowl, mix the cornstarch and cool water until completely smooth. There should be no visible lumps. This mixture is your thickener. * In a separate bowl or measuring cup, crack the eggs and beat them gently with a fork until the yolks and whites are fully combined. Do not whip too much air into them; a gentle beating is enough. 4. Thicken the Soup * Make sure the broth is at a gentle simmer, not a hard boil. Stir the broth in a circular motion with a spoon. * Give the cornstarch mixture a quick stir to recombine, then pour it slowly into the simmering broth while stirring constantly. * Continue simmering for 1 to 2 minutes until the broth looks slightly thicker and silkier. It should lightly coat the back of a spoon. 5. Create the Egg Ribbons * Turn the heat down to low so the soup is just gently bubbling at the surface. * Use a spoon or ladle to stir the soup in one direction, creating a slow whirlpool in the pot. * While the soup is moving, slowly pour the beaten eggs into the center of the swirling broth in a thin, steady stream. Pouring too fast will create large clumps instead of delicate ribbons. * Allow the eggs to set for a few seconds, then gently stir once or twice to separate the strands. The eggs will cook almost instantly and form soft, feather-like ribbons. 6. Adjust Seasoning and Serve * Taste the soup and adjust the seasoning with more salt, pepper, or a few drops of tamari if needed. * Ladle the soup into bowls. Top each bowl with sliced green onions, a sprinkle of pepper, and a tiny drizzle of toasted sesame oil if desired. * Serve immediately while the soup is hot and the egg ribbons are tender. Tips for Keeping It Safely Gluten-Free * Ensure your broth is labeled gluten-free, as some store-bought broths and bouillon products contain wheat or barley. * Use tamari or coconut aminos that are certified gluten-free instead of regular soy sauce. * Check that your cornstarch is processed in a gluten-free facility to avoid cross-contact. * Use clean pots, ladles, and stirring spoons that have not been used for gluten-containing foods without proper washing. Conclusion This gluten-free egg drop soup honors the simple roots of the classic dish while making it safe and accessible for those with celiac disease or gluten sensitivity. The gentle, aromatic broth and delicate ribbons of egg offer comfort in a bowl, and the optional vegetables add color, texture, and extra nourishment. By paying attention to gluten-free ingredients and preparation, you can confidently enjoy a restaurant-style favorite at home, whether you serve it as a light starter, a soothing lunch, or a calming meal at the end of a long day.

Anti TTG (IgA) 2.430 U/mL Anti TTG (IgG) 288.2 U/mL

Surgery was in April 2023 due adhesions wrapped around my small bowel which caused blockage and had to be removed. Adhesions were so badly entangled that Surgeon could not cut out them, so the resection was performed. July 2025 started having severe yellow diarrhea and sometimes constipation. Just had another episode and was tested for celiac. Blood test stated 1.5 after eating gluten for 2 weeks. Lipase level was 120. Having an CT scan to check the pancreas. I have never had any issues eating gluten and now I am so fearful that I might have celiac. Has anyone had a small bowel resection? I am 65 years old. UGGH! I am still feeling bloating etc.

Celiac.com 12/26/2025 - Gluten-free breads have become increasingly important as more people are diagnosed with celiac disease and gluten-related disorders. Yet gluten-free bread is still known for its limitations. It often has a dense texture, low volume, poor elasticity, and a less appealing eating experience. One of the biggest reasons for these shortcomings is that gluten-free flours do not naturally create the stretchy, stable structure that gluten provides in traditional bread. Quinoa has emerged as a promising ingredient for gluten-free foods because it is naturally free of gluten and is rich in nutrients such as protein, fiber, vitamins, and beneficial carbohydrates. Even so, quinoa flour still struggles to perform like wheat flour when baked into bread. To overcome these challenges, researchers have been investigating new ways to alter or “modify” quinoa flour to improve its baking performance without relying on chemical additives. The study summarized here explored one such method known as radio frequency treatment. This technique uses energy waves to heat materials quickly and evenly. The researchers examined how radio frequency treatment changed the physical and functional behavior of quinoa flour and whether these changes could improve the quality of gluten-free bread. What Is Radio Frequency Treatment? Radio frequency treatment is a type of heating technology that warms food materials from the inside out. Unlike traditional heating, which starts at the surface and moves inward, radio frequency energy penetrates food more uniformly. This helps prevent uneven heating and gives researchers greater control over how starches and proteins behave during processing. Previous work has shown that radio frequency treatment can change the structure of starch, improve thermal properties, and alter digestibility. These benefits made it a good candidate for modifying quinoa flour, particularly because quinoa starch and protein play a major role in its behavior during baking. How the Study Was Performed The researchers prepared quinoa flour and exposed it to radio frequency treatment at different temperatures ranging from 80 to 110 degrees Celsius and at several moisture levels between 20 and 30 percent. After treatment, the flour was analyzed at multiple levels, including: * Microscopic structure * Crystalline and molecular organization * Thermal behavior * Solubility and swelling behavior * Viscoelastic properties * Pasting characteristics The team then prepared gluten-free bread using untreated quinoa flour and compared it with bread made using treated flour. They evaluated loaf volume, pore structure, and texture to determine whether the treated flour produced better bread. How Radio Frequency Treatment Changed the Flour One of the clearest results was that the starch granules in quinoa flour cracked, fractured, and began to clump together after treatment. These structural changes increased the average particle size of the flour. Under a confocal microscope, the researchers also saw tighter interactions between starches and proteins, meaning the internal structure of the flour became more interconnected. The treatment also changed the molecular organization of the flour. The crystallinity—the way starch molecules naturally arrange themselves—was reduced as both temperature and moisture increased. This reduction made the flour less rigid and more flexible, which affected its behavior during baking. Another important change was in the flour’s ability to swell, dissolve, and interact with water and heat. The treated flour displayed improvements in: * Viscoelasticity (the ability to stretch and resist deformation) * Pasting behavior (how starch thickens during heating) * Thermal stability * Water binding and solubility These enhanced qualities are essential for gluten-free bread, where starch must “stand in” for gluten to create structure. Effects on Gluten-Free Bread Quality When the treated quinoa flour was used to bake gluten-free bread, the improvements were easy to see. Bread made from optimally treated flour had: * A higher loaf volume * A more uniform and stable pore structure (better crumb) * A significantly softer texture The softer texture likely resulted from stronger starch–protein interactions and improved pasting behavior, which helped mimic some of the structural functions normally provided by gluten. The loaf volume improvement suggests that the treated flour was better able to hold gases during baking, resulting in lighter, less dense bread. Why These Findings Matter This research demonstrates that radio frequency treatment can meaningfully change the internal structure of quinoa flour in ways that make it more suitable for gluten-free baking. By strengthening the interaction between starch and protein and altering how the flour behaves under heat and water exposure, the treatment produces bread that more closely resembles traditional wheat-based bread in texture and appearance. This method also provides a physical, non-chemical way to improve gluten-free foods. Since many consumers prefer clean-label products without additives, radio frequency treatment could support healthier and more natural gluten-free options. Importance for People with Celiac Disease For individuals with celiac disease, high-quality gluten-free bread is more than a preference—it is a necessity. Poor texture, dryness, and low nutritional value are common complaints with gluten-free bread. The improvements demonstrated in this study show that radio frequency–treated quinoa flour may lead to better-tasting, more enjoyable gluten-free bread that is easier to incorporate into daily life. Since quinoa is naturally rich in nutrients and does not contain gluten, enhancing its bread-making abilities provides a strong foundation for creating healthier and more appealing gluten-free foods. This research offers hope for future gluten-free products that do not compromise on quality or texture and may significantly improve the eating experience for people with celiac disease. Read more at: onlinelibrary.wiley.com

I’m 43, just newly diagnosed with a horrible case of shingles last week . They are all over my face , around my eye, ear , all in my scalp. Lymph nodes are a mess. Ear is a mess. My eye is hurting and sensitive. Pain has been a 10/10+ daily. Taking Motrin and Tylenol around the clock. I AM MISERABLE. The pain is unrelenting. I just want to cry. But Developing shingles has me a bit concerned about my immune system which also has me wondering about celiac and if there’s a connection to celiac / gluten and shingles; particularly since I haven't been 💯 gluten free because of all the confusing test results and doctors advice etc., is there a connection here? I’ve never had shingles and the gluten/ celiac roller coaster has been ongoing for a while but I’ve had gluten off and on the last year bc of all the confusion

There were some interesting talks, particularly Prof Ludvig Stollid's talk on therapeutics for coeliac disease. https://www.youtube.com/playlist?list=PLRcl2mPE0WdigRtJPvylUJbkCx263KF_t

Celiac.com 12/25/2025 - Celiac disease is an intestinal condition triggered when genetically susceptible people eat foods that contain gluten. Gluten is a group of proteins found in wheat, barley, and rye. Although genes and gluten exposure are both needed for the disease to develop, not everyone who has the risk genes becomes sick. This has led scientists to explore other contributors, especially those involving the digestive system and the microorganisms living inside the intestine. Recent research suggests that the gut environment plays an important part in determining whether a person with the necessary genes will eventually develop the disease. The study summarized here examined Chinese adults living in Xinjiang who were diagnosed with celiac disease and then compared them with healthy adults of similar age, sex, and ethnic background. The goal was to look deeply at the microorganisms living in their digestive systems and the chemical by-products found in their stool. By analyzing these patterns together, the researchers hoped to identify a clearer explanation of why some individuals develop celiac disease while others with the same genes do not. How the Study Was Conducted The research team collected stool samples from forty adults with celiac disease and forty healthy volunteers. All participants had not recently taken antibiotics or probiotic supplements, since these could alter gut microorganisms. Blood samples were also collected to determine whether each participant carried the human leukocyte antigen genes most strongly linked to celiac disease. The stool samples were analyzed in two major ways. First, the scientists sequenced all digestive microorganisms, including bacteria, viruses, and other microbes, to understand which species were present and in what quantities. Second, they used advanced chemical analysis to identify thousands of small molecules produced during digestion. These molecules can serve as clues to how the body responds to food, inflammation, and changes in the gut environment. By combining both types of data, the researchers aimed to identify patterns that distinguish people with celiac disease from those without it. They also explored whether those who carry the known celiac disease genes but do not have the condition share any microbial patterns with those who are sick. Key Findings About Gut Microorganisms One of the clearest findings in this study was that the diversity of gut microorganisms was lower in people with celiac disease. In other words, the digestive systems of affected individuals had fewer types of helpful bacteria and a greater imbalance among the species that remained. This reduction in diversity can make the intestinal environment more fragile and more prone to inflammation. When the researchers looked more closely at specific species, they found that several helpful bacteria were consistently reduced in individuals with celiac disease. These included species known for producing short-chain fatty acids, which are important for nourishing intestinal cells, reducing inflammation, and strengthening the intestinal barrier. Lower levels of these bacteria may contribute to the intestinal damage and immune overreaction seen in the disease. At the same time, certain other bacteria, such as different strains of Escherichia coli, were more abundant in those with the condition. Some strains of this bacterium have been linked to inflammation and may worsen intestinal injury. This suggests that people with celiac disease have both a loss of protective microorganisms and an increase in organisms that may aggravate symptoms. How Genetics Influences Gut Microorganisms The researchers next examined whether individuals who carry the highest-risk genes for celiac disease but do not have the disease show distinct gut patterns. They discovered that people who carry these genes do indeed have different gut microorganisms compared to those without the genes, even if they are healthy. This indicates that genetic risk may alter the gut environment long before symptoms begin. However, among those with the highest-risk genes, the individuals who actually developed celiac disease showed even more pronounced reductions in several beneficial bacterial species. This suggests that the combination of genetic risk and major disruptions to protective microorganisms may help trigger the disease in certain people. Viral Patterns in the Gut The study did not examine only bacteria. It also looked at viruses naturally present in the digestive system, many of which infect bacteria rather than humans. The researchers found that the overall viral community differed noticeably between the celiac and healthy groups. Certain viral families were more abundant in those with celiac disease, although the role of these viruses remains unclear. Since viruses can influence which bacteria thrive or decline, these findings add another layer to understanding the condition. Important Differences in Digestive Chemicals The chemical analysis revealed more than five thousand different molecules in the stool samples. Many chemicals involved in fat metabolism, hormone production, and inflammation differed between the two groups. More than a thousand chemicals were significantly altered in individuals with celiac disease. Several of the most important molecules that stood out in this study were related to lipid metabolism, which is the processing of fats in the body. Some chemical compounds were found in much higher amounts, while others were lower. These shifts suggest that celiac disease affects how the body breaks down and uses fats. Disruptions in fat metabolism can influence inflammation, nutrient absorption, and immune activity, all of which are core features of the disease. The researchers also noted reduced levels of a compound related to vitamin A processing. Vitamin A is essential for maintaining a healthy intestinal barrier and proper immune responses. A shortage of its active form could make the intestine more vulnerable to injury or infection. Creating Diagnostic Tools Using Microorganisms and Chemicals Because both the gut microorganism patterns and the chemical profiles were so distinct in celiac disease, the team attempted to build a diagnostic tool using this information. They identified fifteen bacterial species and eight chemical markers that strongly separated the celiac group from the healthy group. When used together, the chemical markers were especially powerful in distinguishing the two groups, showing promise for future noninvasive testing. A combined model that used both microorganisms and chemicals also performed well, although not as strongly as the chemical-only model. These findings suggest that future stool-based tests may be able to help diagnose celiac disease more accurately and without the need for invasive procedures. What This Study Means for People with Celiac Disease This research provides new insight into how celiac disease develops and why only some genetically susceptible people become sick. The findings emphasize that the gut environment plays a major role. People with celiac disease tend to have fewer protective microorganisms, more harmful ones, and major shifts in vital digestive chemicals. For individuals who already have celiac disease, this work highlights the importance of good gut health and the potential for future treatments aimed at restoring beneficial microorganisms. For those with a family history or known genetic risk, the study suggests that monitoring the gut environment may one day help predict who is most likely to develop the condition. Most importantly, the study underscores that celiac disease is not only about gluten and genetics. The health of the gut community, including bacteria and viruses, may strongly influence whether the disease begins and how severe it becomes. Future therapies that modify these microorganisms or support healthier intestinal chemistry may offer new ways to manage or even prevent the condition. Read more at: translational-medicine.biomedcentral.com Watch the video version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "How the Gut Microbiome Shapes Celiac Disease Risk - Celiac.com", "description": "A large study of Chinese adults with celiac disease reveals major differences in gut bacteria, viruses, and digestive chemicals compared to healthy individuals. Discover how these microbial and metabolic patterns may help explain why only some genetically at-risk people develop the disease—and how they could lead to new diagnostic tools.", "thumbnailUrl": "https://img.youtube.com/vi/iTAWfZ9xkgU/hqdefault.jpg", "uploadDate": "2025-12-25T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/iTAWfZ9xkgU" } Watch the super short version of this article: { "@context": "https://schema.org", "@type": "VideoObject", "name": "How the Gut Microbiome Shapes Celiac Disease Risk (short) - Celiac.com", "description": "A large study of Chinese adults with celiac disease reveals major differences in gut bacteria, viruses, and digestive chemicals compared to healthy individuals. Discover how these microbial and metabolic patterns may help explain why only some genetically at-risk people develop the disease—and how they could lead to new diagnostic tools.", "thumbnailUrl": "https://img.youtube.com/vi/vzWj-oXLNL8/hqdefault.jpg", "uploadDate": "2025-12-25T13:30:00+00:00", "embedUrl": "https://www.youtube.com/embed/vzWj-oXLNL8" }

I thought this might be of interest regarding anti-EMA testing. Some labs use donated umbilical cord instead of monkey oesophagus. Some labs just provide a +ve/-ve test result but others provide a grade by testing progressively diluted blood sample. https://www.aesku.com/index.php/ifu-download/1367-ema-instruction-manual-en-1/file Fluorescence-labelled anti-tTG2 autoantibodies bind to endomysium (the thin layer around muscle fibres) forming a characteristic honeycomb pattern under the microscope - this is highly specific to coeliac disease. The binding site is extracellular tTG2 bound to fibronectin and collagen. Human or monkey derived endomysium is necessary because tTG2 from other mammals does not provide the right binding epitope. https://www.mdpi.com/1422-0067/26/3/1012

Hiya- I have been eating gluten free for several years now— but the learning curve has been steep! I got serious about the strictness of my diet at the beginning of the COVID pandemic: I missed baking bread and thought there would be no harm in making bread in a bread machine— I was just assembling the ingredients, not actually touching it. Well, some flour puffed up in my face and I lost my voice! At that time, I had many other scary things going on: muscle fasciculations, dropping things, missing things I was reaching for, tripping and trouble navigating around corners and doors ( I ran into them!), muscle weakness resulting in severe incontinence, issues with irregular heartbeat, and other things. I thought I had ALS. I have since learned to avoid all traces of gluten and oats and everything has resolved, but even a trace amount of gluten will cause me to start tripping, dropping things, and have muscle spasms. The last series of micro-exposures resulted in half my face going numb, like Bell’s Palsey I have consulted with several doctors about this, and mostly they look at me like I’m mentally ill and treat me like a hypochondriac. One doctor suggested that I start eating gluten again so I could get a diagnosis, but that is a scary prospect— I do like to be able to breathe! I feel like a test run with gluten could put me in the hospital, or even kill me. So my question is— am I crazy? Could all of those symptoms be caused by gluten? Is there any way to get a definitive diagnosis without eating gluten(like a scratch test or something?)? Also, in a city full of gluten avoidant individuals (who look a lot like me) but who still occasionally eat gluten foods or cook with gluten or who can still walk into a bakery or pizza restaurant, how can I get taken seriously? Mostly I just want to find out if I am a complete weirdo, or if there is anyone else out there who reacts like I do—

Celiac.com 12/24/2025 - Orange chicken is often associated with Chinese-American takeout restaurants that became popular in the late twentieth century, especially in North America. While it is not a traditional dish from China, it was inspired by classic sweet and tangy citrus sauces used in Chinese cooking and adapted to suit Western tastes. Over time it evolved into a crunchy, saucy favorite with a bright orange glaze that many people now recognize as comfort food. For people with celiac disease or gluten sensitivity, however, the usual restaurant version is risky. Wheat flour breading, regular soy sauce, and shared fryers can all introduce gluten. This gluten-free orange chicken recipe re-creates the familiar flavor and texture at home using gluten-free tamari, a light rice flour coating, and a fresh orange sauce made with real juice and zest. The result is a dish that feels like takeout but is safe, vibrant, and simple enough to prepare on a weeknight. Ingredients For the Chicken * 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces * ½ teaspoon fine sea salt * ¼ teaspoon ground black pepper * 1 large egg * ½ cup gluten-free rice flour * ¼ cup gluten-free cornstarch * 3 tablespoons neutral oil for pan-frying (such as avocado or sunflower oil) For the Orange Sauce * ¾ cup freshly squeezed orange juice (from about 2 to 3 oranges) * 1 tablespoon finely grated orange zest (from untreated oranges if possible) * 3 tablespoons gluten-free tamari * 3 tablespoons honey (or maple syrup for a deeper flavor) * 2 tablespoons rice vinegar * 2 cloves garlic, finely minced * 1 tablespoon fresh ginger, finely grated * ½ teaspoon toasted sesame oil * ¼ teaspoon red pepper flakes (optional, for gentle heat) * 2 tablespoons gluten-free cornstarch * 3 tablespoons cool water For Serving * Steamed white or brown rice (ensure it is plain and gluten-free) * 2 green onions, thinly sliced * 1 teaspoon toasted sesame seeds (optional) * Extra orange zest curls or thin strips for garnish (optional) Instructions 1. Prepare the Chicken * Pat the chicken pieces dry with paper towels to help the coating adhere. Place them in a medium bowl. * Season the chicken with the sea salt and black pepper. Toss gently to distribute the seasoning. * In a small bowl, beat the egg until smooth. Pour the beaten egg over the chicken and mix until all pieces are lightly coated. * In a separate shallow dish, combine the rice flour and cornstarch. Mix well so the starch is evenly blended into the flour. * Lift each piece of egg-coated chicken from the bowl, letting excess egg drip off, then dredge it in the flour and cornstarch mixture. Press lightly so a thin, even coating forms. Place coated pieces on a plate or tray in a single layer. 2. Make the Orange Sauce Base * In a medium bowl or measuring jug, whisk together the orange juice, orange zest, gluten-free tamari, honey, and rice vinegar until the honey dissolves. * Stir in the minced garlic, grated ginger, toasted sesame oil, and red pepper flakes if using. Taste the mixture. If you prefer a sweeter sauce, add another teaspoon of honey. For more tang, add a small splash of extra rice vinegar. * In a small separate bowl, mix the cornstarch and cool water until there are no lumps. Set aside; this will be used later to thicken the sauce. 3. Pan-Fry the Chicken * Heat 3 tablespoons of neutral oil in a large nonstick skillet or wide pan over medium-high heat. The oil should shimmer but not smoke. * Add the coated chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan. Crowding can cause steaming instead of crisping. * Cook the chicken for about 3 to 4 minutes on the first side, then flip and cook another 3 to 4 minutes, or until the coating is lightly golden and the chicken is cooked through. The interior should no longer be pink and juices should run clear. * Transfer the cooked chicken to a plate lined with paper towels while you prepare the sauce. If you cooked in batches, add a small amount of extra oil if the pan looks dry. 4. Cook and Thicken the Orange Sauce * Pour off any excess oil from the pan, leaving about 1 teaspoon of flavorful residue. Place the pan back on medium heat. * Whisk the prepared orange sauce base briefly, then pour it into the pan. Bring the mixture just to a gentle simmer, stirring to loosen any browned bits from the bottom of the pan. These add flavor. * Once the sauce is simmering, stir the cornstarch and water slurry again to recombine, then drizzle it slowly into the pan while stirring constantly. * Continue to simmer for 1 to 2 minutes, stirring, until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon. If it becomes too thick, add a tablespoon or two of water to loosen it. 5. Combine the Chicken and Sauce * Reduce the heat to low. Return the cooked chicken pieces to the pan with the thickened orange sauce. * Gently toss the chicken in the sauce until every piece is evenly coated and heated through, about 2 to 3 minutes. Be careful not to break the coating by stirring too roughly. * Taste one piece of chicken with sauce. Adjust seasoning if needed by adding a splash of tamari for saltiness, a drizzle of honey for sweetness, or a pinch of red pepper flakes for more heat. 6. Serve * Serve the gluten-free orange chicken over warm steamed rice. * Sprinkle with sliced green onions and toasted sesame seeds. Add curls of orange zest on top for extra color and fragrance if desired. * Enjoy immediately while the chicken is still crisp at the edges and the sauce is hot and glossy. Tips for Gluten-Free Safety * Always choose tamari labeled gluten-free, as some soy sauces contain wheat. * Check that all starches and vinegars are certified gluten-free, especially if you are highly sensitive or have celiac disease. * Use clean pans, utensils, and oil that have not been used to cook foods containing gluten to avoid cross-contact. Conclusion This gluten-free orange chicken brings together the bright, citrus-forward flavor that made the dish famous in Chinese-American restaurants with a safer, home-cooked approach. By using gluten-free tamari, a light rice flour and cornstarch coating, and fresh orange juice and zest, this recipe avoids the hidden gluten and heavy breading often found in takeout versions. For people with celiac disease or gluten sensitivity, it offers a way to enjoy a nostalgic favorite without sacrificing health or flavor. Paired with simple steamed rice and fresh garnishes, it turns an ordinary evening into a cheerful, satisfying meal that is both comforting and safe.

I have been diagnosed with coeliacs disease today after endoscopy, bloods and CT scan. I have also been diagnosed with Mesenteric Panniculitis today. Both of which I believe are autoimmune diseases. I have been told I will need a dexa scan and a repeat CT scan in 6 months. I had not even heard of Mesenteric Panniculitis till today. I don’t know much about it? Has anyone else got both of these.

Hello there! New to celiac community, although I have lots of family in it. My two year old was just diagnosed with celiac disease based on symptoms and bloodwork. symptoms (swollen belly, stomach hurting, gagging all the time, regular small vomit, fatigue, irritability, bum hurting, etc) she got tests at 18 months and her bloodwork was normal. She just got tested again at 2 1/2 because her symptoms were getting worse and these were her results : Tissue Transglutaminase Ab, IgA 58.8 Unit/mL (High) Endomysial Antibody IgA Titer 1:5 titer (Abnormal) Gliadin Antibody IgA < 1.0 Unit/mL Gliadin Antibody IgG 8.5 Unit/mL Immunoglobulin A 66 mg/dL Her regular pediatrician diagnosed her with celiac and told us to put her on the strict gluten free diet and that we wouldn’t do an endoscopy since it was so positive and she is so little (26lbs and two years old). I’m honestly happy with this decision, but my family is saying I should push and get an endoscopy for her. It just seems unnecessary and an endoscopy has its own risks that make me nervous. I’m certain she has celiac especially with it running in mine and my husbands family. We are now thinking of testing ourselves and our 5 year old as well. anyways what would y’all recommend though? Should we ask for an endoscopy and a GI referral? (We are moving soon in 5 months so I think that’s part of why she didn’t refer us to GI)