Saturday, April 23, 2011



Thursday, September 10, 2009

Angel Food has Allergy Free Foods

Wednesday, April 04, 2007

Celiac Pot Luck slideshow

Sunday, March 18, 2007

Our Story

The year was 2001. I had had it. I had to find out what was going on with my family. Of my 5 children, 2 were developmentally delayed, one had Aspergers Syndrome, one had lost about 30lbs in the last year and was having problems thinking, not to mention a husband who had Hep C and had been "cured" but was still sick with various symptoms. I was told I had IBS. (update: as of spring 2006 daughter diagnosed with Aspergers)

Thanks to a friend who clued me in on a gfcf diet used for kids with Aspergers. As I began to do research I saw the connection between Celiacs and Aspergers and decided to at least get my daughter tested for Celiacs. (We had a niece diagnosed I think in 1990)

Long story short...she was positive. We started the diet and saw a miraculous recovery very know, the 3 days and her tummy which had hurt for years stopped hurting and of course you know the rest..within 2 weeks I had a new daughter. (update:She was just diagnosed with Aspergers spring 2006)

With this quick resolution, I took my other 4 children to their pediatrician who ordered a Ttg test. They all came out negative. I knew with the symptoms my son with Aspergers had he had to have celiacs. (many of the same GI problems) Taking him back to the GI doc I was told to not worry about further testing, since I was already doing the diet with my daughter just try it with him and see what happens. He did assure me that the stories about autistic kids getting better were just antidotal stories and to not expect much. He did tell me what I thought was a lactose intolerance with my son was probably a milk protein allergy. Thus, we began a gfcf diet with my 12 year old with Aspergers.

Within 4 days of the diet we again saw miraculous changes. Digestion problems got better. But what was unexpected was the behavior changes. We went from daily meltdowns to a peaceful and calm son. Within 4 weeks of the diet, our son who had not made eye contact his whole life began to make eye contact. He became more verbal. Within 9 months he began to lose some of the autistic symptoms and even talk with people outside the family. The longer he is on the diet the more changes we see.

Next, was my 15 year old son who had lost 30+ pounds. We did Dr. Fines genetic test and while waiting for the results started the diet. Within 2 weeks my son gained 5lbs. and regained his lost cognition and stopped having migraine headaches. The gene test came back showing he had the DQ-2 gene plus another gene for gluten sensitivity. He has done great on the diet.

My oldest daughter did not 'appear' to have symptoms of celiacs, although she did have some digestive problems....opposite of the other kids. She appeared to be my healthiest AND she was convinced she didn't need this diet. I knew she had a problem with dairy but not gluten. We did Dr. Fines testing for gluten and dairy along with the genetic test. Her results showed she had a DQ-8 gene and another gene for gluten sensitivity. Plus antibodies for casein. We started her on the diet, not really expecting many changes. We were surprised at the changes we saw. Her bloated tummy went away 3 days on the diet....we just thought she was built that way. She looked like she had lost 10 lbs. Also a dermatitis on her feet got better in 2 weeks, she had that since she was a baby. She had always choked on food, that was gone as well.

One more child....developmentally delayed, social phobia, ocd, feeding problems since birth, picky eater, choking on food. Our pediatrician said, "Well, start the diet and see what happens." We did, and again we saw dramatic changes with all the above symptoms.

It just made sense my husband was the one to have contributed this genetic make up, as his sisters' daughter was diagnosed with celiacs in 1990. He started the diet and the same thing....many, many symptoms cleared up.

I thought I didn't have this. I did Dr. Fines genetic test to find I didn't have a celiac gene but did have a double gene for gluten sensitivity. I knew I was lactose intolerant but just wasn't convinced about the gluten. I was doing the diet by default. I saw a lot of changes but attributed them to taking dairy out of my diet. Then after buying products from an unreliable source and getting small amounts of gluten for 3 months -everyone in the family got symptoms back....including me....and that was just dairy. Once the gluten was found and taken out I got well, again.

We began to see a real need for support. We started attending the support group meetings in OKC. It was great, but a long drive. A year later with the encouragement of a friend and a lot of prayer we started the Celiac Support group here in Norman, OK. Thus, we began in September 2002.

Ruthie’s GFCF Buns

We had these at the JR/SR Banquet and they were wonderful so I thought I would post the recipe. Featherlight Rice Flour Mix (Brown) 3 Cups
Xanthan Gum 2 tsp.
Egg Replacer (optional) 2 tsp.
Unflavored gelatin 2 tsp.
Baking Powder 1 T.
Salt 1 tsp.
Sugar 3 T.
Warm water 2 cups
Dry yeast granules 2 ¼ tsp.
Dough Enhancer or vinegar 1 ½ tsp.
Eggs 2
Vegetable Oil 4 T.

Place 12 – 13 muffin rings on cookie sheets.

Mix all dry ingredients. Mix all wet ingredients.
Mix together well. Let rise. Bake at 375* for 20 – 25 minutes.

First spray your tart pans, or rings (I've used foil rings with masking tape for large buns).

Ruthie taught me to turn the oven on to the lowest temp. (mine is 170*) possible, preheat it, then shut off the oven and open the oven door for a few minutes, while your mixing.

Do the mixing. Put the dough in tart pans or baking rings, then into the warm oven. Close the oven door. If you have a double oven, let them rise in one oven, and after 10 minutes, preheat your second oven to do the baking in.

These buns need to rise about 10 - 15 minutes, then remove them from the oven and pre-heat again to 350. They rise more while baking. When the oven has preheated again, put in the buns.

Since the pans I use are coated, I bake them at 350* for about 23 minutes.

These mix in about 20 minutes, rise and go to oven in about 20 minutes, then bake for 20- 25 minutes. It may take longer the first 3 times you make them, then your time really goes down.

These travel really well. We had them stay in good shape on a driving trip to San Antonio; in and out of the hotel and the van, they didn't get crumbly.Hope you enjoy them like we do. ~ Tammy

Tuesday, January 16, 2007


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Thursday, June 29, 2006

What's next???

For those who avoid skin contact with gluten...

Georgia Pacific states that the following products are no longer gluten free since there are trace amounts of gluten in the glue used to hold the paper together and in the roll sealant:

Angel Soft Toilet Paper
Brawny Paper Towels
Quilted Northern Toilet Paper
Sparkle Paper Towels
Mardi Gras Napkins and Paper Towels
Soft and Gentle Toilet Paper

This was from Clan Thompson's e-mail update

Thursday, May 25, 2006

We can eat!!!!

Our sign

One happy customer :)

GFCF graduation table Class of 2006

This was the GFCF graduation table for the class of 2006. We had 28 gluten sensitive people come through our line. We experienced one goof up...the meat got put on cutting boards that were not deicated to gfcf food (although clean) and I made the decision to use it anyway...8 of us had reactions that we know of. At least 10 of the people didn't eat the meat. It was a learning experience and we will be more diligent next year. We prepared most of the stuff in a 100% gfcf kitchen. Other than our experience with the meat it was a successful endeavor. We will know better next time.

GFCF graduation table

We had about 28 people come through the line.

Graduation 2006

The GFCF graduation cake! Thanks to Susan Hartman for decorating it for us!!