Sunday, September 23, 2018

Best Gluten-Free Biscuits Ever!!

Secret Ingredient Biscuits, from Cook’s Country

1 cup King Arthur All Purpose Flour (no Xanthan)
1 cup King Arthur Multi-Purpose Baking Flour (w/Xanthan)
1 tbsp Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1 cup Almond/Coconut or Goat Milk (never non-fat)
3/4 cup Mayonnaise (never fat free)

Preheat oven to 450F and line a baking sheet with parchment paper. I use my little Toaster Oven and it works just fine.  In a large bowl, whisk together Flour, Sugar, Baking Powder, Baking Soda and Salt.  In a small bowl, whisk together Milk and Mayonnaise until smooth. Pour into dry ingredients and stir until no streaks of flour remain. I do have my lazy days when I’ll mix all the dry ingredients in the bowl and then add the Milk and Mayonnaise directly into the same bowl. And if it’s a super lazy day I just mix the entire thing right in the storage container so I can just pop the lid on the leftovers and put them away.

I use a spatula to mix everything up. Dough will be sticky but not thick. If the dough is too thin, or appears runny, add another Tablespoon of flour and mix again.

I use an ice cream scoop or soup spoon and scoop balls of dough onto the prepared baking sheet.  This recipe will make about 12 biscuits total.  Bake for 12-15 minutes, until biscuits are golden. Enjoy while still warm from the oven.

NOTE: I only bake what will be eaten that day…store the remaining dough in the fridge and use whenever needed. As with most GF biscuits, these are amazing when warm from the oven…not so much once cooled. I have split them open and popped them into the Toaster Oven to reheat and that works really well too.

MILK:            Yes, you can use regular, full fat, milk.

This recipe is a staple that travels with me wherever I go. It’s super simple and I can always find the ingredients. Although I will admit the King Arthur flours can be a bit scarce. That’s why it’s not unusual for me to pack a 50/50 blend in my suitcase. I’ve played with this recipe many ways over the years. Even made them once with my own Avocado Mayo, and yes they did come out with a slight green tinge!  For me it’s either Goat or Sheep Cheese but try adding some shredded hard cheese and perhaps a shake or two of Garlic and/or Onion Powder. I’ve even tried adding some Pesto to go with an Italian Dinner. Just stick to the original recipe and go a bit creative.

And did I mention this recipe also makes great Donuts! I was craving Donuts so bad one day and I had some leftover dough in the fridge. So I heated up a few inches of my favorite Coconut Oil and Olive Oil in a small pot. Then I used a small Cookie Scoop to scoop up little Donut Holes and place them into the hot oil. While they were frying I mixed up some Sugar & Cinnamon in a bowl and kept it handy. Once the Donut Holes were browned to my liking I pulled them out and plopped them onto some paper towels. Did you know coffee filters work really well for this too! Anyway, I tossed them around a bit on the paper towels and then quickly rolled them into the Sugar/Cinnamon mixture while they were still hot. A good cup of hot Coffee and homemade Donut Holes for my snack and I was in heaven!

Sunday, September 2, 2018

Let's talk Celiac Disease & Gluten Intolerance

Let's talk Celiac Disease & Gluten Intolerance

My name is Carolanne Le Blanc and I manage an online support group Gluten Free for Life along with a local, monthly, support group for people living in Florida, Gluten Free in Florida. I freely admit that I'm an un-diagnosed Celiac. I am a big advocate of taking responsibility for ourselves. I own my does not own me. Getting diagnosed with Wheat Allergies over 30 years ago was only the beginning in a lifelong journey of understanding and discovery for me. 

You can reach me at GlutenFreeforLife1 @

1. What is Celiac Disease, or Gluten Intolerance, and why should people care about it?
Celiac Disease is an inherited Autoimmune Disorder that affects the digestive process of the small intestine.  When a person who has Celiac Disease consumes gluten, a protein found in Wheat, Rye and Barley, the individual’s immune system responds by attacking the small intestine and inhibiting the absorption of important nutrients into the body.  Gluten Intolerance, or Non-Celiac Gluten Sensitivity commonly known as NCGS, while it can create many of the same symptoms, does not cause as much damage to the body as the Disease does.  It’s important to understand that Celiac Disease and Non-Celiac Gluten Sensitivity are not Allergies.  Grain Allergies do exist, but they should not be confused with NCGS or Celiac Disease.

2. Can you put Celiac Disease into perspective for us?
Type 1 Diabetes affects about 3 million people; and the majority of people in the US are very familiar with that. They understand the risks and dangers someone with Diabetes can face. Celiac Disease also affects at least 3 million Americans; and for the most part people in the US remain blissfully unaware of what Celiac Disease is. Statistically Celiac Disease affects 1% of healthy, average Americans.  That means at least 3 million people in our country are living and struggling with the Disease every day; and 83% of them are still undiagnosed, still consuming gluten, still experiencing symptoms, still dying from a Disease that can easily be treated by simply changing what we eat. We don’t even have accurate numbers yet for the prevalence of Non-Celiac Gluten Sensitivity in this country but it’s been estimated to affect about 6% of our population!

3. Why is Celiac Disease so difficult to diagnose?
Most Physicians learned during Medical School that Celiac Disease is so rare they would likely never see a patient with symptoms in their entire medical career. When your Doctor was in Medical School, he or she may have heard a single 20 to 30 minute Celiac Disease lecture during their entire 4 years of classes. Medical textbooks still contain outdated information. Additionally, there are over 300 Signs, Complications, Symptoms, and Associated Disorders either directly, or indirectly, resulting from un-treated Celiac Disease.  So depending on the stage of malnutrition someone may be experiencing when they finally seek medical treatment, they can present with any number of those associated Symptoms, Signs, Complications, or Associated Disorders.

4. In what ways can gluten damage your health?
If a person has been diagnosed with Celiac Disease it means they must remain 100% Gluten-Free for the rest of their life. Un-treated Celiac Disease; whether consuming gluten deliberately or accidently, means the body is going to be malnourished. The vital nutrients that our bodies need to survive will be missing. Every organ, every process in the body requires the correct vitamins and minerals to develop and function every day. Without those nutrients the body begins to fail and sadly a very slow, painful death is the final result. 

5. If a person experiences Non-Celiac Gluten Sensitivity, does that automatically mean they have Celiac Disease?
Not necessarily, it may only mean they can’t tolerate different grains or they may have grain allergies. Something to keep in mind though is that many of the tests used to detect Celiac Disease in this country can often have false-negatives, or even false-positives. And many Physicians use the term Gluten Intolerance because they honestly don’t know what else to call it. Here in the US we’re far behind many other countries in acknowledging what Celiac Disease is and that it’s no longer considered a ‘rare’ disease.

6. What are some foods that have gluten?
Aside from the commonly known Wheat, Rye and Barley, there are over 150 ingredients that contain gluten and are commonly used in a wide variety of products. Generally it’s processed foods. Anything that comes out of a box or can probably has gluten in it. Food prepared in a restaurant or home that does not have a dedicated Gluten-Free kitchen or preparation area probably has gluten in it. Food that’s handled by someone who has not been trained properly about the dangers of untreated Celiac Disease or Non-Celiac Gluten Sensitivity probably has gluten in it. Believe it or not, here in the US, one of the most dangerous places for anyone with Celiac Disease or NCGS is a Hospital or Medical Facility that serves food or dispenses medicine. That’s because many in our Medical Community still believe that Celiac Disease is ‘rare’ and Non-Celiac Gluten Sensitivity is all in our heads.

7. What foods are considered to be gluten-free?
Real foods, real vegetables, real fruits, real proteins are all naturally Gluten-Free. Gluten is a general name for the proteins found in Wheat (Durum, Emmer, Spelt, Farina, Farro, Kamut, and Einkorn), Rye, Barley and Triticale.  But there is a vast array of other grains and starches that are all naturally Gluten-Free such as Amaranth, Corn, Millet, Quinoa, Rice, Sorghum, and Teff.  Adopting a Gluten-Free Lifestyle generally means going back to basics at first and learning how to eat safely again.

8. Are products required to have the Gluten-Free labeling?
In the US the Food and Drug Administration (FDA) has defined the term “Gluten-Free” for VOLUNTARY use in the labeling of foods. The goal of manufacturing any food labeled Gluten-Free should be for the food to not contain any gluten or to contain the lowest amount possible that is less than 20 ppm gluten. Because the term “Gluten-Free” is VOLUNTARY for use in the labeling of foods the final rule does not specifically require manufacturers to test for the presence of gluten in their starting ingredients or finished foods labeled Gluten-Free provided they have effective quality control tools to ensure that any foods they label Gluten-Free do not contain 20 ppm or more gluten.

9. Can gluten hide in certain foods?
Gluten hides everywhere. The thing to remember is if it can get into the mouth and into the digestive system, it can cause problems. For that reason even things like hand lotions, soaps, lipstick, chap-stick, shampoo; all of those things can cause issues in someone with Celiac Disease or Non-Celiac Gluten Sensitivity.  Something as simple as kissing a loved one after they’ve eaten a hamburger, slice of pizza or enjoyed a beer can have dangerous, even deadly, consequences.  Sharing a soda straw with a child after they’ve eaten a cookie can make a Celiac extremely ill. Symptoms and side effects of being glutened can range from very mild discomfort all the way to an ambulance ride to the nearest Emergency Room.

10. Can you lose weight by being Gluten-Free?
Going Gluten-Free is not a diet; it’s an entire Lifestyle change.  Many with Celiac Disease have a difficult time trying to keep weight on, not lose it. It’s not until they go 100% Gluten-Free that they’re able to add some healthy weight. For others it’s not always been about being over-weight but about inflammation and water retention. For many once they go 100% Gluten-Free they lose weight because that inflammation and water retention can be better controlled. For others it’s the simple move to enjoying real foods and less processed foods that helps them lose weight. For the vast majority of people living a Gluten-Free Lifestyle it’s actually just the change to a healthier way of living that helps them maintain a much healthier weight.

11.   Can people eat out if they’re living Gluten-Free?
For people living and coping with Celiac Disease or Non-Celiac Gluten Sensitivity social situations become an active mine field complete with hidden risks, misunderstandings, deliberate ignorance, and occasionally outright bullying. Eating out Celiac Safe will always be a bit of a challenge whether it’s a family gathering at someone’s home, or dinner at a restaurant with friends. For many it involves eating safely at home first…then joining friends and family and not eating anything but simply having a drink and enjoying the company. For others, they accept the risks involved and take responsibility; they work hard to stay safe when out and about in social situations. It doesn’t matter where they go, their first request is for a Gluten-Free menu and when ordering they make certain that others know they want their choices to be Celiac Safe.

12. Where can people find out more about a Gluten-Free Lifestyle?
I always recommend people look for a Support Group. Whether it’s online or in person it’s important that those newly diagnosed have a good support system in place. Families and friends don’t always provide that simply because they don’t always understand what Celiac Disease or Non-Celiac Gluten Sensitivity is. Adopting a Gluten-Free lifestyle can be incredibly overwhelming and it’s important they have others they can talk to. Here in the US it’s rare to find anyone in the medical profession who truly understands. But Support Groups often have a great mix of people who are experienced, knowledgeable and sympathetic to what someone new might be going through. Support Groups are familiar with the complexities of the Disease and they’re an excellent source of experienced help and understanding.

Sunday, July 22, 2018

Celiac Safe, What NOT to eat

Gluten-Free, What NOT to eat

In an effort to be as accurate as possible...this is the updated version for the
'do not eat' list from

This list focuses on unsafe (forbidden) non-gluten-free foods and ingredients 
within the USA and Canada (last updated 3/11/2018)

    Abyssinian Hard (Wheat triticum durum)
        Alcohol (Spirits - Specific Types)
        Atta Flour
        Barley Grass (can contain seeds)
        Barley Hordeum vulgare
        Barley Malt
        Beer (most contain barley or wheat)
        Bleached Flour
        Bread Flour
        Brewer's Yeast
        Brown Flour
        Bulgur (Bulgar Wheat/Nuts)
        Bulgur Wheat
        Cereal Binding
        Club Wheat (Triticum aestivum subspecies compactum)
        Common Wheat (Triticum aestivum)
        Cookie Crumbs
        Cookie Dough
        Cookie Dough Pieces
        Criped Rice
        Dinkle (Spelt)
        Disodium Wheatgermamido Peg-2 Sulfosuccinate
        Durum wheat (Triticum durum)
        Edible Coatings
        Edible Films
        Edible Starch
        Einkorn (Triticum monococcum)
        Emmer (Triticum dicoccon)
        Enriched Bleached Flour
        Enriched Bleached Wheat Flour
        Enriched Flour
        Farina Graham
        Flour (normally this is wheat)
        Fu (dried wheat gluten)
        Graham Flour
        Granary Flour
        Groats (barley, wheat)
        Hard Wheat
        Hordeum Vulgare Extract
        Hydroxypropyltrimonium Hydrolyzed Wheat Protein
        Kamut (Pasta wheat)
        Kecap Manis (Soy Sauce)
        Ketjap Manis (Soy Sauce)
        Kluski Pasta
        Maida (Indian wheat flour)
        Malted Barley Flour
        Malted Milk
        Malt Extract
        Malt Syrup
        Malt Flavoring
        Malt Vinegar
        Macha Wheat (Triticum aestivum)
        Matzo Semolina
        Meripro 711
        Oriental Wheat (Triticum turanicum)
        Orzo Pasta
        Pearl Barley
        Persian Wheat (Triticum carthlicum)
        Poulard Wheat (Triticum turgidum)
        Polish Wheat (Triticum polonicum)
        Rice Malt (if barley or Koji are used)
        Semolina Triticum
        Shot Wheat (Triticum aestivum)
        Small Spelt
        Spirits (Specific Types)
        Spelt (Triticum spelta)
        Sprouted Wheat or Barley
        Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
        Strong Flour
        Suet in Packets
        Teriyaki Sauce
        Timopheevi Wheat (Triticum timopheevii)
        Triticale X triticosecale
        Triticum Vulgare (Wheat) Flour Lipids
        Triticum Vulgare (Wheat) Germ Extract
        Triticum Vulgare (Wheat) Germ Oil
        Udon (wheat noodles)
        Unbleached Flour
        Vavilovi Wheat (Triticum aestivum)
        Vital Wheat Gluten
        Wheat, Abyssinian Hard triticum durum
        Wheat Amino Acids
        Wheat Bran Extract
        Wheat, Bulgur
        Wheat Durum Triticum
        Wheat Germ Extract
        Wheat Germ Glycerides
        Wheat Germ Oil
        Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
        Wheat Grass (can contain seeds)
        Wheat Nuts
        Wheat Protein
        Wheat Triticum aestivum
        Wheat Triticum Monococcum
        Wheat (Triticum Vulgare) Bran Extract
        Whole-Meal Flour
        Wild Einkorn (Triticum boeotictim)
        Wild Emmer (Triticum dicoccoides)

        The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out

            1) If this ingredient is made in North America it is likely to be Gluten-Free


        4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

        Amp-Isostearoyl Hydrolyzed Wheat Protein 4
        Artificial Color 4
        Baking Powder 4
        Clarifying Agents 4
        Coloring 4
        Dry Roasted Nuts 4
        Emulsifiers 4
        Enzymes 4
        Fat Replacer 4
        Gravy Cubes 4
        Ground Spices 4
        Hydrolyzed Wheat Gluten 4
        Hydrolyzed Wheat Protein 4
        Hydrolyzed Wheat Protein Pg-Propyl Silanetriol 4
        Hydrolyzed Wheat Starch 4
        Hydrogenated Starch Hydrolysate 4
        Hydroxypropylated Starch 4
        Miso 4
        Natural Juices 4
        Non-dairy Creamer 4
        Pregelatinized Starch 4
        Protein Hydrolysates 4
        Seafood Analogs 4
        Seasonings 4
        Sirimi 4
        Soba Noodles 4
        Soy Sauce 4
        Soy Sauce Solids 4
        Sphingolipids 4
        Stabilizers 4
        Starch 4
        Stock Cubes 4
        Suet 4
        Tocopherols 4
        Vegetable Broth 4
        Vegetable Gum 4
        Vegetable Protein 4
        Vegetable Starch 4
        Vitamins 4

        5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.

        Wheat Starch 5

Thursday, June 14, 2018

Celiac Safe in Destin, Florida

Celiac Safe in Destin, Florida

Eating out Celiac Safe in Destin, FL was a bit of a challenge. Eating out in any restaurant can be daunting, and a bit risky.  I accept that responsibility, and work to stay safe when I’m out and about with my girls. Doesn’t matter where we go, my first request is for a Gluten-Free menu and when ordering I make certain they know I want my choices to be Celiac Safe.

I know I did get glutened somewhere along the line, but thankfully it didn’t hit until Sunday when I was home again and able to deal with it. Three days of very painful joints and living near the bathroom was a small price to pay for seven days of love and fun with my Daughters and Granddaughters.  Even so I was able to stay Gluten-Free and Dairy Free with all our choices that week.

One thing we did notice was pricing was off.  We consistently chose places with $$ and each and every one of them should have been $$$ when we got the bill.  So be careful, we ended up spending far more than planned on our meals out. Thankfully, we had also rented a Condo on the beach with a full kitchen. So we had Shipt deliver food for breakfast & lunch or snacks for the week on the first night we got there.

BEN & JERRY’S – If you’re looking for a Dairy Free Ice Cream Cup or Sunday, don’t waste your time. We were very disappointed when we discovered their one Dairy Free choice that they advertise was the same store packaged option offered in every single grocery store. So we stopped at Publix Grocery, grabbed one of every other GF, DF option, picked up some GF Cones and went back to the Condo.  That way each evening we enjoyed our own Ice Cream Cone and decided we wouldn’t waste our time with Ben & Jerry’s again.

MELLOW MUSHROOM – This one made us all smile!  We were all able to get Pizza’s that were not only Gluten-Free, but Dairy Free AND a Vegetarian option so everyone was happy. Any pie can be made on a Gluten-Free crust; however, only those pies and ingredients with the GF designation can be made with their allergy-safe procedures.

MARGARITAVILLE – They did have everything clearly marked Gluten-Free on the main menu which was nice…things were clearly marked GF. I ordered the Catch of the Day (Grilled and served with Island Rice, Chef's choice of Vegetable and Mango Salsa). Very tasty, I cleaned my plate :-)  

My Granddaughter got the Volcano Nachos (Tortilla Chips layered with Chili, Cheese, Pico de Gallo, fresh Guacamole, Sour Cream and Jalapeños) Also clearly marked GF but I was trying to avoid Dairy as well. Plus it was big enough to feed four!!

ROCKIN TACOS – This one was well worth the trip, I would have gone back for seconds if I could have. They didn’t have a Gluten-Free menu, but our Waitress was very helpful.  I got the Mexican Street Corn (Fresh grilled Corn on the Cob with Chipotle Aioli, Queso Fresco, roasted Red Peppers, Cilantro and a squeeze of fresh Lime)  I’ve never had Aioli before, now I’m a big fan!  I’m going to need to learn how to make that stuff.

JACKACUDAS – We were all excited to try this place…not so much when we left. Everything was tasty, but nothing much to write home about. I got the Basic Veggie Roll (Cucumber, Avocado, Asparagus, Daikon Sprouts). They were all out of Avocado (??) and made no attempt to substitute with something inventive so my basic roll was even more basic, but still the same price.

THAI TANIC – We just had to eat here, if only because of the name alone :-) But this place was a great find! No Gluten-Free menu, but I’m a huge Thai food fan so finding something Gluten-Free would have been easy. I got my favorite Pad Thai (thin Rice Noodles in a Tamarind Sauce with Shrimp, Bean Sprouts, Green Onion, Egg garnished with Peanuts and Lime). This one was definitely worth the visit. 

ANGLERS GRILL – I think this was probably our most disappointing stop. Probably because they had some really great reviews and our hopes were high. I opted for the Catch of the Day (grilled Red Snapper with Mashed Potatoes and Broccoli). The fish was very overcooked and actually crunchy around the edges. The mashed potatoes were nothing to write home about. 

Thursday, May 24, 2018

Celiac Safe - A few Tips and Tricks

Celiac Safe - A few Tips and Tricks

Reading labels can be a huge chore, especially for someone just starting out on their Gluten-Free lifestyle. There are a few tips and tricks that can make it a bit easier though. And with a bit of experience and patience you’ll soon be able to identify safe products.

Look for Certified GF products – that’s an easy one. Certification means the product is batch tested by an independent outside company to be below 10ppm. In the US Federal law requires GF products to be below 20ppm. In other countries it's often below 10ppm or even 5ppm.

Watch out for Oats – make certain it states Certified GF Oats. Oats do not contain gluten. The problem with Oats and Oat products that you find in the supermarket is that they’re very often contaminated with gluten from Wheat, Rye or Barley during processing (such as harvesting or milling). Many US companies now use a mechanical sorting process that ‘removes’ the gluten from the Oats before manufacturing.  It doesn’t work well, which often results in products well above the 20ppm safety limit.

Always read the labels – even on trusted products. Manufacturers often change ingredients due to availability or cost. If it’s not a Certified product it’s possible there was no testing done to check the gluten levels.

Just because it says Gluten-Free doesn’t mean that it is – this goes back to the Certification. Companies are only required to test once or twice a year to remain under the legal 20ppm limit and still put ‘Gluten-Free’ on their product. Those tests are often done in-house and are not always accurate. Don’t worry; you’ll eventually learn which non-certified products you can trust. Just keep in mind there are a few that you can’t.

Soy is naturally GF – but Soy Sauce is not. Soy and Soy Sauce are two very different things, even though both are used as ingredients in many processed foods. Many people confuse the two. And if you love Soy Sauce don’t panic, there are several GF Soy Sauce types available on the market.

Gluten-Free doesn’t always mean Wheat Free – watch out for the new Gluten-Free Wheat Starch. Also known as Codex Wheat Starch, Gluten-Free Wheat Starch is a specially produced ingredient where the gluten has been removed to a trace level, generally below 5ppm. It can be used in products made outside the US but will always show up listed in the allergens as Wheat.

Wheat-Free does not mean Gluten-Free – gluten is more than just Wheat. There are actually over 150 different ingredients that can hide gluten. These are simply the tip of the iceberg - Wheat Berries, Durum, Emmer, Semolina, Spelt, Farina, Farro, Graham, Kamut, Khorasan Wheat, Einkorn, Rye, Barley and Triticale (a cross between Wheat and Rye). The ONLY one required to be listed under allergens is ‘Wheat’.

Made in a Facility – this one can be very confusing. In the US ‘Made in a facility that processes wheat’ is a voluntary statement designed to protect the company from litigation. Keep in mind that many Manufacturing Plants are huge, often several city blocks huge. And that Certified products are batch tested…every single batch. And that most products marked Gluten-Free are created in dedicated spaces, often dedicated buildings on the campus, on dedicated lines. As you learn to navigate the maze of what is Gluten-Free and what is not, you’ll also learn which companies you can trust and which ones you can’t.

Made on shared lines – this one’s a bright red flag for many with Celiac Disease. It doesn’t matter how well they may clean the lines between runs ‘Made on shared lines’ is risky business for those with Celiac Disease. You have no way of knowing what those other products may have been, or how conscientious the workers may have been in cleaning. If all it takes is 3.42 milligrams of gluten per day to make a Celiac sick, it makes sense to avoid something with this statement.

Watch out for those Holiday Specials – make certain you read those labels. Holiday specialty items can be more dangerous than you might think. They’re often run fast, with less expensive ingredients, on any line that might be available, in any building that might be available. Many times they’re run on multiple lines at the same time. That’s why you’ll find that even trusted products and manufacturers will actually REMOVE the Gluten-Free status from the ingredients listing on their Holiday Specials.

Real, whole foods are always, naturally, Gluten-Free.  Real fruits, and vegetables, meats, poultry, seafood, along with a plethora of natural grains are all safe to enjoy. Gluten-Free grains include Amaranth, Buckwheat (Yes, Buckwheat), Corn, Job’s Tears, Millet, Montina, Quinoa, Rice, Sorghum, Teff, and Wild Rice just to name a few.

Tuesday, May 8, 2018

Making Sense of Celiac Disease, Gluten Sensitivity Symptoms

It’s a common question people ask in the face of a bewildering array of possible Celiac Disease and Gluten Sensitivity symptoms.  This Gluten-Free Works Symptom Guide will help you identify possible symptoms and health problems that you can present to your doctor.  Here is the list of over 300 Signs, Symptoms, Associated Disorders and Complications directly or indirectly resulting from Celiac Disease and Gluten Sensitivity.

Abnormal levels of blood components and quality of blood cells and plasma, detected by blood studies ordered by a doctor

Anemia, Folic acid
Anemia, Iron
Anemia, Vitamin B12
Anti-Endomysium Antibodies (EMA)
Anti-Gliadin Antibodies (AGA)
Anti-Tissue Transglutaminase Antibodies (tTG)
Associated Autoimmune Antibodies
Bone Alkaline Phosphatase Enzyme, Elevated
Calcium, Low
Cholesterol, Low (below 156)
Coagulation Factors, Low
Copper, Low
Glucose, Low or elevated
Homocysteine, Elevated
Hyperprolactinemia (elevated prolactin hormone)
Idiopathic Thrombocytopenic Purpura
Liver Enzymes, Elevated
Magnesium, Low
Phosphorus, Low
Plasma Proteins, Low
Potassium, Low
Prolonged Prothrombin Time
Transient Erythroblastopenia
Zinc, Low

Disorders of the body as a whole

Anorexia (Poor appetite)
Appetite, Increased
Cachexia (Wasting of the body)
Loss of Vitality
Weight Gain, Unexplained
Weight Loss, Unexplained

Disorders of the heart and blood vessels

Angina Pectoris
Aortic Vasculitis
Coronary Artery Disease
Easy Bruising (Ecchymosis)
Idiopathic Dilated Cardiomyopathy
Nosebleeds, Unexplained

The following symptoms in this section may be present alone or in any combination in Celiac Disease.  They result from inflammation, damage, and interference with normal function caused by Gluten exposure in the digestive tract itself and/or nutritional deficiencies

Abdominal Distention (Bloating)
Abdominal Pain
Adenocarcinoma of the Small Intestine
Aphthous Ulcers (Canker sores in mouth)
Autoimmune Cholangitis
Beta Casein Enteropathy (Cow’s dairy Intolerance similar to Celiac Disease)
Bleeding, Unexplained
Cancer of the Esophagus
Cancer of the Pharynx
Candida Infections
Carbohydrate Malabsorption
Cheilosis (Red lips, cracking/oozing at corners of mouth)
Colitis, Collagenous
Colitis, Lymphocytic
Colitis, Ulcerative
Colonic Volvulus (Loop of intestine twists causing strangulation of intestine)
Constipation alternating with Diarrhea
Crohn’s Disease
Defective Tooth Enamel (Yellow, white spots, missing enamel)
Delayed Gastric Emptying (Early fullness after eating)
Diarrhea, acute (Also called Celiac crisis)
Diarrhea, chronic
Duodenal Erosions in the Second Part of Duodenum (Small ulcers)
Dysphagia (Difficulty swallowing)
Edema of Small Intestinal Lining
Esophageal Small Cell Cancer
Esophageal Motor Abnormalities (Poor muscle activity/coordination)
Gastric Ulcer (Stomach ulcers)
Gastric Ulcerations
Gastritis, Collagenous
Gastritis, Lymphocytic
Gastro-Esophageal Reflux Disease (GERD)
Gastro-Intestinal Occult Bleeding (Blood in stool that is not visible to naked eye)
Gluten Sensitive Enteritis
Gums bleeding/swollen (Purplish in adults, red in children)
H. Pylori Bacter (Infection of the stomach)
Impaired Gall Bladder Motility
Irritable Bowel Syndrome
Jejunitis, chronic
Lactose Intolerance (Gas, bloating, loose stools from milk)
Leaky Gut Syndrome
Malabsorption of Nutrients
Maltose Intolerance (Gas, bloating, loose stools from maltose, a simple carbohydrate)
Oral Mucosal Lesions (Mouth lesions)
Plummer-Vinson Syndrome
Post-cricoid Cancer
Primary Biliary Cirrhosis (Bile backs up in liver)
Primary Sclerosing Cholangitis (Scarring of bile ducts in liver)
Small Bowel Intussusception (One loop of intestine slips into another)
Small Intestinal Bacterial Overgrowth
Steatorrhea (Pale, smelly, floating stool hard to flush or sticks to toilet)
Sucrose Intolerance (Gas, bloating, mucous in stool from sugar)
Tongue (Beefy, red, smooth, burning)
Tongue (Fiery red, smooth, swollen, sore)
Tongue (Magenta, swollen)
Tongue (Pale, smooth, burning)

Disorders of the glands

Addison’s Disease (Adrenal gland failure)
Autoimmune Hepatitis
Autoimmune Thyroiditis (Hypothyroidism)
Diabetes Mellitus Type I
Diabetic Instability
Gastro-Intestinal Complications of Type 1 Diabetes
Grave’s Disease (Hyperthyroidism)
Hepatic Granulomatous Disease
Idiopathic Hypoparathyroidism
Non-Alcoholic Fatty Liver Disease
Pancreatic Insufficiency
Parathyroid Carcinoma
Primary Hyperparathyroidism
Secondary Hypoparathyroidism

Disorders of antibody production

Allergic Rhinitis
Antiphospholipid Syndrome
Autoimmune Disorders in Celiac Disease
Autoimmune Disorders in Dermatitis Herpetiformis
Autoimmune Polyglandular Syndromes
Common Variable Immunodeficiency
Food Allergies, IgE and non-IgE Immune Responses
IgA Deficiency
Sjögrens Syndrome
Systemic Lupus Erythematosus
Urticaria, chronic (Hives)

Disorders of skin, hair, and nails.

Alopecia Areata (Patches of hair loss)
Alopecia, Diffuse (Balding)
Cutaneous Vasculitis
Cutis Laxa
Dermatitis Herpetiformis
Edema (Swelling)
Eythema Elevatum Diutinum
Erythema Nodosum
Follicular Hyperkeratosis (Dry rough skin, plugged hair follicles on body)
Ichthyosis, Acquired
Itchy Skin Rash
Koilonychia (Thin nails that flatten, ends progressively turning up instead of down)
Nails, Dry and brittle that chip, peel, crack or break easily
Nails with Horizontal and Vertical Ridges/Fragile
Nail with Rounded and Curved Down Ends, Dark, Dry
Nails with White Spots
Nails with Splinter Hemorrhages
Pityriasis Rubra Pilaris
Prurigo Nodularis (Hyde’s Prurigo)
Thin hair

Disorders of the lymphocytes (white blood cells), lymph nodes and spleen

B-cell non-Hodgkin’s Lymphoma
Cryptic Intestinal T-cell Lymphoma (Refractory Sprue)
Enteropathy Associated T-cell Lymphoma (EATL)
Extraintestinal Lymphomas
Intraepithelial Lymphocytosis in Small Bowel Samples
Mesenteric Lymph Node Cavitation
Hyposplenism (Atrophy of spleen)

Disorders of muscle structure and function

Hypokalemic Rhabdomyolysis (Acute, severe potassium deficiency)
Muscle Pain and Tenderness
Muscle Spasm and Cramps
Muscle Wasting
Muscle Weakness
Osteomalacic Myopathy

Disorders of nerves, brain and spinal cord structure and function

Ataxia, Gait Disturbance
Ataxia, Gluten
Ataxia, Progressive Myoclonic
Brain Atrophy
Cerebral Perfusion Abnormalities (Poor blood flow)
Chronic Fatigue Syndrome
Cortical Calcifying Angiomatosis
Fatigue/ Lassitude
Inability to Concentrate
Multiple Sclerosis
Nervous System Disorders
Peripheral Neuropathy
Progressive Multifocal Leukoencephalopathy
Schizophrenic Spectrum Disorders
Vasculitis of the Central Nervous System

Disorders of lung tissue and bronchial tree structure and function

Bronchial Pneumonia
Idiopathic Pulmonary Hemosiderosis
Increased Pulmonary Permeability
Increased Susceptibility to Tuberculosis
Lung Cavities or Abscess
Non-Response to Tuberculosis Treatment
Pneumococcal Septicemia

Disorders of sense organ structure and function
Bitot’s Spots (Foamy patches on whites of eye)
Bloodshot Eyes
Blurred Vision
Keratoconjunctivitis Sicca
Ocular Myopathy
Smell, Loss of
Taste, Loss of
Uveitis, Bilateral

Disorders of bone, joints and teeth

Bone Fracture
Bone Pain
Enteropathic Arthritis
Osteitis Fibrosa
Psoriatic Arthritis
Recurrent Monoarthritis

Disorders of kidneys and urinary tract structure and function

IgA Nephropathy
Kidney Stones
Urinary Tract Infection

Disorders of organ structure and function

Amenorrhea (Absence of menstrual period)
Early Menopause
Late Menarche (Late start of menstrual periods)
Premenstrual Syndrome
Dysmenorrhea (Painful menstrual periods)
Dyspareunia (Painful intercourse)

Disorders of organ structure and function

Sperm Abnormalities

Disorders of childbearing

Severe Iron Deficiency Anemia in Pregnancy
Short Duration of Breast Feeding
Complications during Pregnancy, Labor and Delivery
Complications after Childbirth

Disorders of chromosomes

Down Syndrome
Turner’s Syndrome

Disorders of that occur before birth of the child

Congenital Anomalies
Intrauterine Growth Retardation
Cystic Fibrosis
Spina Bifida

Disorders of children that occur after birth

Autism and Learning Disorders
Attention Deficit Hyperactive Disorder (ADHD)
Cancer Predisposition in Children
Chronic Bullous Dermatosis
Delayed Puberty in Boys
Delayed Puberty in Girls
Dermatitis Herpetiformis
Developmental Delay
Failure to Thrive and Growth Retardation
Fecal Occult Blood (Blood found in stool that is not visible to the naked eye)
Glycogenic Acanthosis
Juvenile Autoimmune Thyroid Disease
Juvenile Diabetes Type 1
Juvenile Idiopathic Arthritis
Abnormal Blood Studies
Latent Anemia in Enzymopathies of Small Intestine (Lack of enzymes produced by villi)
Penicillin V Impaired Absorption
Refractory Anemia (Unresponsive to iron therapy)
Short Stature
Stroke in Childhood

Irritability (Common in children with Celiac Disease)
Lack of Desire to Get Things Done
Lack of Feeling
Timid Behavior
Violent Behavior
Neurological Issues
Bipolar disorder
Difficulty Making Friendships
Easy Frustration and Anger
Panic Attacks
Sense of Worthlessness
Overly Self-critical
Cognitive (Thinking) Symptoms
Confused/Faulty Thinking
Faulty Learning
Loss of Memory
Loss of Immediate Memory
Poor Memory
Reduced Learning
Slow Thinking
Scattered Thinking