EOE and Going Gluten Free?

carrie1977

carrie1977

Sweet Shoppe SugarBabe
So, a few years ago I was diagnosed with Eosinophilic Esophagitis. The gastro doc I had at the time wasn't really seeing patients face-to-face yet so he didn't really explain anything about it to me after my colonoscopy/endoscopy. In fact, I didn't learn I had it until I got my results in the mail. After doing my own research, I paid attention to what I was eating and what affected my reactions in my esophagus. At the time, it seemed like dairy was the main trigger food for me. So, since then, I've pretty much cut out dairy products. It wasn't super hard to do that. Giving up ice cream was the worst part of it. Ice cream is my fave. Just ask my kids.

Recently, I've started to have issues again. I'm constantly clearing my throat because I always feel like there is something hanging out there. I'm having another endoscopy/colonoscopy at the end of the month. I'm kind of afraid that I'm going to need to go gluten free since I don't eat much of the other trigger foods associated with EOE.

Does anyone have any advice for easing into a gluten free lifestyle? Any helpful resources on how to do that without forcing my family into something they don't need to do? Any tips on how to read labels and what to look for or beware of?

Has anyone ever had specialized allergen testing done? I think they do exist and are different than the typical back testing. I haven't looked too much into it.

P.S. I know the colonoscopy is not part of the diagnosing of the EOE. I'm just having both done at the same time since I'm old and there is a family history of colon cancer.
 
I'm sorry to hear that you're having such problems.
Unfortunately, I can't really give you any advice.
I also think that the declaration on the labels in Germany is slightly different.
Fortunately, we have a wide range of extra gluten-free alternatives here.

My son was diagnosed with EOE 10 years ago.
He was only 10 at the time and our doctor said he should continue eating as normal for the sake of his growth and take medication to control the EOE.

Today, he keeps trying to avoid the typical trigger foods, but he has not noticed any improvement with dairy products, soy, or gluten.

He is currently taking Jorveza and is doing well with it.
The dose has now been reduced to a minimum, and he will have his next gastroscopy in October.

I'm keeping my fingers crossed that you find a solution that works for you.
 
mone said:
I'm sorry to hear that you're having such problems.
Unfortunately, I can't really give you any advice.
I also think that the declaration on the labels in Germany is slightly different.
Fortunately, we have a wide range of extra gluten-free alternatives here.

My son was diagnosed with EOE 10 years ago.
He was only 10 at the time and our doctor said he should continue eating as normal for the sake of his growth and take medication to control the EOE.

Today, he keeps trying to avoid the typical trigger foods, but he has not noticed any improvement with dairy products, soy, or gluten.

He is currently taking Jorveza and is doing well with it.
The dose has now been reduced to a minimum, and he will have his next gastroscopy in October.

I'm keeping my fingers crossed that you find a solution that works for you.
Click to expand...
Thank you!
I'll look into that medication.
Are there any side effects that are noticeable? I also have Hashimoto's (auto-immune hypothyroidism) so I don't want to take anything that would counteract with that medication.
 
I needed to learn to cook for a Type 1 diabetic, and I've noticed a lot of stuff for Keto is also gluten free (But Keto is not necessarily good for diabetes, but that's another story.) I was "in a mood" last night and bought a bunch of goodies from Choc Zero which I'm pretty sure are gluten free. (Diabetics have to go by total carbs and not net carbs, but Choc Zero is still better than say a Hershey bar.) Also, my sister "fills up" with mucus a lot which for years she thought was a cold that wouldn't go away. Turns out it's allergies, and Clari-tin D? I think (the stuff you have to give your driver's license for) helps a lot.
I'm sorry you aren't feeling well. :(
 
carrie1977 said:
Thank you!
I'll look into that medication.
Are there any side effects that are noticeable? I also have Hashimoto's (auto-immune hypothyroidism) so I don't want to take anything that would counteract with that medication.
Click to expand...
My son suffers from acid reflux as a side effect.
Unfortunately, he has to take medication for this.

I know that there is also a risk of fungal infections (candidiasis) in the mouth, throat, and esophagus. However, we haven't had any problems with this yet.

Unfortunately, I don't know how this interacts with Hashimoto
 
LynnZant said:
I needed to learn to cook for a Type 1 diabetic, and I've noticed a lot of stuff for Keto is also gluten free (But Keto is not necessarily good for diabetes, but that's another story.) I was "in a mood" last night and bought a bunch of goodies from Choc Zero which I'm pretty sure are gluten free. (Diabetics have to go by total carbs and not net carbs, but Choc Zero is still better than say a Hershey bar.) Also, my sister "fills up" with mucus a lot which for years she thought was a cold that wouldn't go away. Turns out it's allergies, and Clari-tin D? I think (the stuff you have to give your driver's license for) helps a lot.
I'm sorry you aren't feeling well. :(
Click to expand...
I think if the endoscopy shows that the EOE hasn't progressed I will see an allergist to rule out anything else. My other family members (mom and siblings) suffer from multiple allergies that require daily meds. Maybe it could be that. I don't really cough anything up as far as mucous that's why I lean towards the EOE getting worse.
The process of elimination for things can be daunting. lol
 
carrie1977 said:
I think if the endoscopy shows that the EOE hasn't progressed I will see an allergist to rule out anything else. My other family members (mom and siblings) suffer from multiple allergies that require daily meds. Maybe it could be that. I don't really cough anything up as far as mucous that's why I lean towards the EOE getting worse.
The process of elimination for things can be daunting. lol
Click to expand...
She isn't always able to cough anything up either. But, with the Clari-tin she can blow it out her nose. She thinks hers is seasonal allergies so she has never gone through testing, but I've heard how hard allergy testing is. Painstakingly long and frustrating. I wish you the best of luck with it all.
 
I've been gluten free since 2013. I actually think I have a wheat allergy, not a gluten issue, but it's easier to just say I'm GF than to go into all the explanations when I'm out and about. There are so many more options now than there used to be! I also tend to eat low-carb/high-protein, which lends itself to being GF. When I'm out at a restaurant, a burger without the bun is my go-to unless they have other good GF options. There are some good GF pastas out there-- Barilla makes a good one, and I like the Tinkyada brand as well. I've learned to make my own GF baked goods, through a lot of trial and error! Better Batter is a good brand of GF flour that works well for me. Sometimes you can just substitute a GF flour in things like cookies and brownies. Pastries, breads, and some cakes don't always translate well though. I like Gluten Free on a Shoestring for recipes for baked goods!
Personally though, I try to find foods and meals that are already GF, because those taste better than trying to make gluten stuff gluten free, if that makes sense. Corn tortillas instead of GF flour ones, for example. Corn/tortilla chips in dips instead of crackers.
Sneaky gluten things: Twizzlers, Pringles, Campbell's canned soup (esp. tomato!). Read labels at first until you have a better idea of where gluten hides. If it says Contains: WHEAT, then you know it has gluten.

Hope this helps and that you feel better!
 
Definitely see an allergist! My husband has EOE, and even ended up in the emergency room a few times because he had food stuck in his esophagus. He finally saw an allergist to figure out what might be causing it to flare up. They gave him a list: cauliflower, barley, potatoes - I think there were a few others, but I can't recall. My husband realized the one thing on the list he was eating a lot of was potatoes, so he has cut them out, and it's been so much better!
 
allyanne said:
I've been gluten free since 2013. I actually think I have a wheat allergy, not a gluten issue, but it's easier to just say I'm GF than to go into all the explanations when I'm out and about. There are so many more options now than there used to be! I also tend to eat low-carb/high-protein, which lends itself to being GF. When I'm out at a restaurant, a burger without the bun is my go-to unless they have other good GF options. There are some good GF pastas out there-- Barilla makes a good one, and I like the Tinkyada brand as well. I've learned to make my own GF baked goods, through a lot of trial and error! Better Batter is a good brand of GF flour that works well for me. Sometimes you can just substitute a GF flour in things like cookies and brownies. Pastries, breads, and some cakes don't always translate well though. I like Gluten Free on a Shoestring for recipes for baked goods!
Personally though, I try to find foods and meals that are already GF, because those taste better than trying to make gluten stuff gluten free, if that makes sense. Corn tortillas instead of GF flour ones, for example. Corn/tortilla chips in dips instead of crackers.
Sneaky gluten things: Twizzlers, Pringles, Campbell's canned soup (esp. tomato!). Read labels at first until you have a better idea of where gluten hides. If it says Contains: WHEAT, then you know it has gluten.

Hope this helps and that you feel better!
Click to expand...
Super helpful info! I actually prefer corn tortillas so that isn't too bad. Though I do love a good homemade flour one. My tia makes REALLY good homemade tortillas. Man, I'll miss those. 😂
Thank you for all the info!
 
Lynnette said:
Definitely see an allergist! My husband has EOE, and even ended up in the emergency room a few times because he had food stuck in his esophagus. He finally saw an allergist to figure out what might be causing it to flare up. They gave him a list: cauliflower, barley, potatoes - I think there were a few others, but I can't recall. My husband realized the one thing on the list he was eating a lot of was potatoes, so he has cut them out, and it's been so much better!
Click to expand...
I've had food stuck a few times. Freaked out my son once because I was gagging on something stuck in my throat. He was so scared and I was pretending not to be. Then, once at work. Oddly enough, both times it was a poultry. Ugh...
I guess I should probably see an allergist.
Thanks, @Lynnette ! Did he need to find a special allergist or any allergist will do?
 
My ex-husband has a gluten intolerance so I made all of our family meals GF for 5-6 years. It's not too bad if you're a decent cook and don't mind eating at home. Our go-tos were Italian (substitute GF noodles), Mexican (substitute corn tortillas), and Asian (substitute GF soy sauce). Rice is naturally GF. I did a lot of protein + sauce + GF noodles/rice casserole-type dishes. As Ally mentioned, once you learn the sneaky GF-containing things, eg Rice-a-Roni did back in the day, it becomes natural to check labels and go for your safe foods.

The hardest part about eating GF is eating outside your house. My ex-husband was not celiac so being contaminated was not deadly but was painful. Most restaurants are not going to provide a totally gluten-free experience so you'll need to see how sensitive you are & how much you want to risk it. They may use a gluten-free bun for your burger but it is stored in a gluten-containing kitchen, prepped on a gluten-containing counter, touched by someone wearing gluten-containing gloves, and/or your fries will be cooked in the same oil that breaded chicken or fish is cooked in. Saying it is an allergy, even if it isn't, will help you some but, honestly, some people just do not get it. The same will apply when you go to someone else's house to eat. It will be much easier & safer if you bring your own food. Even the most well-meaning people will still be preparing food in dishes and in kitchens that have contained gluten.

Again, it really does come down to how sensitive you are and how much you can tolerate.
 
Same like Ally I have a wheat allergy, but the gastroenterologist who diagnosed my allergy told me it gets worse if you add sugars, so I not only cut out all types of wheat, but I practically cut out sugar altogether, and the hided sugar like rice, etc.. The only sugar I use for baking is coconut sugar, because it also has a very low glycemic index and I've noticed it doesn't affect me. The gastroenterologist also recommended kefir to reactivate my gut microbiota and macrobiota, because when you suffer from any gastrointestinal problem you should strengthen and balance them, but not overdo it because it can be harmful. She recommended one to two glasses of kefir daily, and zero milk, because milk contains sugars, as does rice, which are foods to avoid. Quinoa has worked very well for me, and I switched from wheat to spelt and buckwheat, and they've worked pretty well too. Oatmeal is another thing you should watch out for, it gives many people reflux, while others tolerate it wonderfully, from my own experience, I avoid it, it doesn't go well with me, just like all kinds of citrus fruits, beetroots, peppers and all kind of irritants. Take care dear @carrie1977 keeping you in my thoughts and prayers.
 
If you need to make gluten-free bread recipes, try the following; I used to do this when I was practicing keto.
Keto pizza
base: 1 egg, almond flour, and grated cheese. Mix everything well to form a dough, spread it out by wetting your hands, and bake it for about 8 to 10 minutes at 180°C (356 F) in a preheated oven. Remove, cover with tomato puree to which you have added a tablespoon of olive oil, basil, and dried oregano. Do not add salt; the cheese will provide all the salt you need. Sprinkle more cheese on top and decorate as desired. I add extra cheese. Bake it for about 5 or 6 minutes until the cheese melts, and it will be ready.

Pie and cheesecake crust: 1-2 eggs, almond flour. Knead until you have a dough that you can roll out in a baking tin lined with parchment paper. Prick with a fork and bake at 180°C (356°F) in a preheated oven for about 10 minutes. Remove from the oven. Prepare the filling. If it's a blueberry pie, try the one I make (it's a Finnish recipe named mustikkapiirakka), in a bowl mix 400 grs. sour cream, 2 medium eggs, 2 cups of blueberries, and usually needs sugar, but I don't use sugar and I try that the blueberries are the sweet type, mix everything evenly and pour it into the pie crust, bake for 30 or 40 mins, depending of your oven. If it's cheesecake, mix 6 eggs, Philadelphia-type cheese (1 cup), liquid cream (aprox. 1 cup) and vanilla essence and pour over the pie crust, bake for 45 minutes.

* If you tolerate well the oat, buy gluten-free rolled oats and grind them in a blender whenever you need to make cakes, pancakes, or other baked goods. Before I realized that oats gave me acid reflux, I used them to make cupcakes and hot cakes. If you suspect it causes reflux, use buckwheat, which is gluten-free and so well tolerated by people with gastrointestinal problems.
 
My office mate is glutten free and she has an app that scans bar codes on food and will tell her whether or not something is glutten free.

apps.apple.com

The Gluten Free Scanner App - App Store

Download The Gluten Free Scanner by Lluis Guiu on the App Store. See screenshots, ratings and reviews, user tips, and more apps like The Gluten Free Scanner.
apps.apple.com apps.apple.com

so many colors that are added to food have glutten in them, which makes having the app a good thing.
 
GraceJ said:
Same like Ally I have a wheat allergy, but the gastroenterologist who diagnosed my allergy told me it gets worse if you add sugars, so I not only cut out all types of wheat, but I practically cut out sugar altogether, and the hided sugar like rice, etc.. The only sugar I use for baking is coconut sugar, because it also has a very low glycemic index and I've noticed it doesn't affect me. The gastroenterologist also recommended kefir to reactivate my gut microbiota and macrobiota, because when you suffer from any gastrointestinal problem you should strengthen and balance them, but not overdo it because it can be harmful. She recommended one to two glasses of kefir daily, and zero milk, because milk contains sugars, as does rice, which are foods to avoid. Quinoa has worked very well for me, and I switched from wheat to spelt and buckwheat, and they've worked pretty well too. Oatmeal is another thing you should watch out for, it gives many people reflux, while others tolerate it wonderfully, from my own experience, I avoid it, it doesn't go well with me, just like all kinds of citrus fruits, beetroots, peppers and all kind of irritants. Take care dear @carrie1977 keeping you in my thoughts and prayers.
Click to expand...
Oh my...you've given me a lot to consider. Thank you, though. I wouldn't have thought of most of this. ❤️
 
LJSDesigns said:
My office mate is glutten free and she has an app that scans bar codes on food and will tell her whether or not something is glutten free.

apps.apple.com

The Gluten Free Scanner App - App Store

Download The Gluten Free Scanner by Lluis Guiu on the App Store. See screenshots, ratings and reviews, user tips, and more apps like The Gluten Free Scanner.
apps.apple.com apps.apple.com

so many colors that are added to food have glutten in them, which makes having the app a good thing.
Click to expand...
Thank you for this!!
 
allyanne said:
There are some good GF pastas out there-- Barilla makes a good one
Click to expand...
Have you tried sweet potato noodles? They are sometimes called glass noodles. We love them around here! (We are not GF, but the noodles are, and we just find those noodles super tasty).
 
Last edited:
As someone with Hashimotos also, go see an allergist too. After testing, I don't have EOE, just the symptoms of it, that are caused by my annoyingly broken thyroid gland pushing into my esophagus and windpipe. What I do have is a fish allergy, that has gotten worse over the years. Like, I used to be able to eat a tuna sandwich with very little issues, but nothing fresh - sea or shell. And now, I can't have french fries at most restaurants, because so many of the restaurants fry the fish in the same oil as the fries, especially Fridays during Lent when fried fish is more commonly ordered. And most of them don't think of that as cross contamination or an allergy issue. It's why Chick-Fil-A is my favorite! No fish there. :)

I find personally that when I irritate my fish allergy, my thyroid gland will get irritated too, and it inflames causing swallowing to be difficult. Seasonal allergies can play into that as well, because of any drainage.
 
bestcee said:
Have you tried sweet potato noodles? They are sometimes called glass noodles. We love them around here! (Not GF, just find those noodles super tasty).
Click to expand...

I haven't. I'm not a fan of sweet potatoes. Do they taste like sweet potatoes?
 
bestcee said:
As someone with Hashimotos also, go see an allergist too. After testing, I don't have EOE, just the symptoms of it, that are caused by my annoyingly broken thyroid gland pushing into my esophagus and windpipe. What I do have is a fish allergy, that has gotten worse over the years. Like, I used to be able to eat a tuna sandwich with very little issues, but nothing fresh - sea or shell. And now, I can't have french fries at most restaurants, because so many of the restaurants fry the fish in the same oil as the fries, especially Fridays during Lent when fried fish is more commonly ordered. And most of them don't think of that as cross contamination or an allergy issue. It's why Chick-Fil-A is my favorite! No fish there. :)

I find personally that when I irritate my fish allergy, my thyroid gland will get irritated too, and it inflames causing swallowing to be difficult. Seasonal allergies can play into that as well, because of any drainage.
Click to expand...
Interesting...guess finding an allergist will be one of my next steps. I'm really so ready to just figure out what is causing my esophagus to hate me so much. Thanks, Courtney!
 
Much like @allyanne, I'm also gluten free for other reasons & have been for about four years. I'm actually more Low Fodmap than anything but it's easier for me to start with gluten free and add in the other things I'm intolerant to.
allyanne said:
Personally though, I try to find foods and meals that are already GF, because those taste better than trying to make gluten stuff gluten free, if that makes sense.
Click to expand...
This is my approach to it. Apart from a few specialized products (bread, crackers, cereal, pasta) I primarily eat gluten free by ingredient not only for more options but also cost. If you do end up going gluten free, assess what you already buy regularly, you might be pleasantly surprised that some of the stuff you already eat is safe.
 
carrie1977 said:
I've had food stuck a few times. Freaked out my son once because I was gagging on something stuck in my throat. He was so scared and I was pretending not to be. Then, once at work. Oddly enough, both times it was a poultry. Ugh...
I guess I should probably see an allergist.
Thanks, @Lynnette ! Did he need to find a special allergist or any allergist will do?
Click to expand...
Any allergist should be fine, but ask if they know much about EOE before scheduling. My husband had to chew so carefully, and meat was usually the culprit when something was stuck.
 
I don't know if you have Aldi's stores near your home. They have a gluten free bread which is really good when toasted. They also have other gluten free products. I bought some of their little packets of birthday sprinkle cookies and they are tasty. I took myself off of gluten a few weeks ago to see if it would have any effect on how I feel. I am feeling a bit better and seem to have more energy. I have struggled with lower energy since I finished chemo and radiation treatments.
 
EvelynD2 said:
I don't know if you have Aldi's stores near your home. They have a gluten free bread which is really good when toasted. They also have other gluten free products. I bought some of their little packets of birthday sprinkle cookies and they are tasty. I took myself off of gluten a few weeks ago to see if it would have any effect on how I feel. I am feeling a bit better and seem to have more energy. I have struggled with lower energy since I finished chemo and radiation treatments.
Click to expand...
I do! I'll check it out. Thanks!
 
My dad has had EOE for my whole life - man, back in the day when he would have to have his throat stretched because that is all they knew to "fix" the issue - never that it could be tied to an allergy - he just learned to avoid his triggers.

If you hare going to be tested for gluten - do not stop eating gluten until you do, it will mess with the results. My son has a wheat allergy. I'm suppose to be GF due to thyroid - but I'm horrible at it. Honestly, I just avoid the gluten foods instead of finding replacements. Gluten free item have come a long way since my son was diagnosed. Now they have gf pasta that tastes like the "real" thing. GF bread is a no go for me - the texture isn't there. But do note that gluten is in so many thing - even things you don't think about like shampoo and body washes... anything that has "oatmeal" in it, can be a cross contaminate.
 
carrie1977 said:
I haven't. I'm not a fan of sweet potatoes. Do they taste like sweet potatoes?
Click to expand...
Nope! They don't really have a flavor, they are like spaghetti noodles that way. They are made from sweet potato starch. I get them at my Oriental Store. If you have a Korean place around, you'll often see them on the menu. We have one called Bibimbap.

These are different than sweet potato noodles that you make at home with sweet potatoes. Those do taste with sweet potato!
 
@carrie1977 good luck with your GI testing - so not fun to prepare for it :(
Yes as others have said allergy testing is a must - and Celiac testing should be done prior to stopping eating gluten. They will take samples with your GI testing :) looking for tissue damage.

I've been GF for 16/17 yrs now. It's come a really long way! As far as eating out - it used to be a no go because no one knew what it was, but now so many do and depending on where you live there are restaurants that truly cater to it, but you have to be very specific/ask questions to avoid cross contamination. You can't trust menus that say something is gluten free if it's not expected - like fries due to cross contamination - there are some that don't count cross contamination as part of the GF label. Always ask and ask for glove changes - rinse grill etc. to avoid those issues. I'm super sensitive and can't tolerate tongs touching my food that touched gluten for example. If we are eating out I ask for a gluten free menu if they have one. Then before I order I tell the server I need to order gluten free and ask for help. Then I clarify about cross contamination - ask them to tell the chef/cook. When the food is brought out I verify, "now is the gluten free X? Just to be sure." I have had them bring me a "GF bun" that was the regular bun by accident before, so I always verify. I only asked that first time because it looked too normal. LOL. The servers usually know just by looking. Also if they mess up - croutons on your salad, or the bread on the side of your plate - stress to them that you can't eat the food on the plate as it will make you ill. So they can't just remove the problem. "I'm so sorry but I will need a new salad, because that one touched the croutons. I'm totally ok waiting for the right thing so I don't get sick." It sounds difficult but it's so rare if you double and triple check on the front end and tell them ahead of time - then they feel bought in on getting it fixed. You'll find your go to places where they get it right 99%+ of the time.

Yes as others said too - watch sauces and labels. Sneaky ingredients - barley, soy sauce, Milky Way bars, malt balls, ALL shaped Reese's peanut butter seasonal items (however normal cups are ok), salad dressings, ice cream/milkshake bases (Steak 'n Shake) - read label/check manufacturer website when in doubt.

As for my family - my DD ended up needed to be GF soon after me, so there's that. My son and DH never really missed out. They say that at least. The pasta is pretty darn close now. You find work arounds - hit me up on anything you are struggling with down the road - I've probably found what works for me/us. The only thing that helped me over your situation is that we didn't have to do dairy too - some of my work arounds are dairy - my pizza dough and my pie crust rely on dairy to taste as good as normal. But I am sure I have a lot up my sleeve :) It will sure beat feeling crummy and choking!
 
MamaBee said:
My dad has had EOE for my whole life - man, back in the day when he would have to have his throat stretched because that is all they knew to "fix" the issue - never that it could be tied to an allergy - he just learned to avoid his triggers.

If you hare going to be tested for gluten - do not stop eating gluten until you do, it will mess with the results. My son has a wheat allergy. I'm suppose to be GF due to thyroid - but I'm horrible at it. Honestly, I just avoid the gluten foods instead of finding replacements. Gluten free item have come a long way since my son was diagnosed. Now they have gf pasta that tastes like the "real" thing. GF bread is a no go for me - the texture isn't there. But do note that gluten is in so many thing - even things you don't think about like shampoo and body washes... anything that has "oatmeal" in it, can be a cross contaminate.
Click to expand...
I haven't changed my eating yet. Still suffering through it. 😂
Curious what your dad's trigger foods are?
 
bestcee said:
Nope! They don't really have a flavor, they are like spaghetti noodles that way. They are made from sweet potato starch. I get them at my Oriental Store. If you have a Korean place around, you'll often see them on the menu. We have one called Bibimbap.

These are different than sweet potato noodles that you make at home with sweet potatoes. Those do taste with sweet potato!
Click to expand...
We do have a few markets like that around town. I'll stop by. Thanks!
 
norton94 said:
@carrie1977 good luck with your GI testing - so not fun to prepare for it :(
Yes as others have said allergy testing is a must - and Celiac testing should be done prior to stopping eating gluten. They will take samples with your GI testing :) looking for tissue damage.

I've been GF for 16/17 yrs now. It's come a really long way! As far as eating out - it used to be a no go because no one knew what it was, but now so many do and depending on where you live there are restaurants that truly cater to it, but you have to be very specific/ask questions to avoid cross contamination. You can't trust menus that say something is gluten free if it's not expected - like fries due to cross contamination - there are some that don't count cross contamination as part of the GF label. Always ask and ask for glove changes - rinse grill etc. to avoid those issues. I'm super sensitive and can't tolerate tongs touching my food that touched gluten for example. If we are eating out I ask for a gluten free menu if they have one. Then before I order I tell the server I need to order gluten free and ask for help. Then I clarify about cross contamination - ask them to tell the chef/cook. When the food is brought out I verify, "now is the gluten free X? Just to be sure." I have had them bring me a "GF bun" that was the regular bun by accident before, so I always verify. I only asked that first time because it looked too normal. LOL. The servers usually know just by looking. Also if they mess up - croutons on your salad, or the bread on the side of your plate - stress to them that you can't eat the food on the plate as it will make you ill. So they can't just remove the problem. "I'm so sorry but I will need a new salad, because that one touched the croutons. I'm totally ok waiting for the right thing so I don't get sick." It sounds difficult but it's so rare if you double and triple check on the front end and tell them ahead of time - then they feel bought in on getting it fixed. You'll find your go to places where they get it right 99%+ of the time.

Yes as others said too - watch sauces and labels. Sneaky ingredients - barley, soy sauce, Milky Way bars, malt balls, ALL shaped Reese's peanut butter seasonal items (however normal cups are ok), salad dressings, ice cream/milkshake bases (Steak 'n Shake) - read label/check manufacturer website when in doubt.

As for my family - my DD ended up needed to be GF soon after me, so there's that. My son and DH never really missed out. They say that at least. The pasta is pretty darn close now. You find work arounds - hit me up on anything you are struggling with down the road - I've probably found what works for me/us. The only thing that helped me over your situation is that we didn't have to do dairy too - some of my work arounds are dairy - my pizza dough and my pie crust rely on dairy to taste as good as normal. But I am sure I have a lot up my sleeve :) It will sure beat feeling crummy and choking!
Click to expand...
Thank you so much, Krista, for all the helpful information! Super sad about the shaped Reese's as those are obviously the best ones. haha!
I'll definitely keep you in mind if I have any questions! Appreciate you!
 
carrie1977 said:
I haven't changed my eating yet. Still suffering through it. 😂
Curious what your dad's trigger foods are?
Click to expand...
Peppers (and pretty much all spicy foods), steak (though that happened one time in the 80s and he has always been fearful to try again - he can eat beef just find), and alcohol (wine is okay).
 
You must log in or register to reply here.
Community platform by XenForo® © 2010-2026 XenForo Ltd.
Back
Top