to not know where to start (Coeliac diagnosis)

[MummaV]

My DH has been diagnosed with Coeliac disease today, following years of tests and illness (symptoms initially atypical so GP was never looking in the right places).

I do all the shopping and cooking in the house and after some Google searches etc I am feeling really overwhelmed with the changes we will need to make as it would appear gluten is hidden in almost everything and most of our meals are served with pasta or bread.

Has anyone got any advice on where the hell to start and what I can do to make this less of a chore and an overwhelming task and more of a happy lifestyle change for both of us?

Things to avoid, replacement foods, easy meals, best way to impliement changes etc....

We've just worked out that my daughter is gluten intolerant, ( though not coeliacs), so I've been making Japanese bento boxes for her lunches. Just bento has some great gluten free recipes. It made more sense to me to cook from a culture that has very little gluten in their diet anyway.

My MIL is gluten free but loves breads. I have found by asking in local bakeries and deli's about gluten-free breads a lot either have a couple of products or know where they can get some for you.

Honeybuns do the most amazing gluten free cakes. I order a selection for my DF now and then as a treat.

Yorkshire puddings are easy

80g gf plain flour (I use asda for everything, it's cheaper than doves and I get the same results)
1 heaped tablespoon. Cornflour
4 eggs
Milk to double cream consistency

Whisk together and cook as normal ( red hot tins etc) doesn't need to stand, I use any leftovers for thickening the gravy or pancakes.

Taste just the same and rise lovely. Freeze well too.

Tescos do frozen yorkies which are really nice, and I am v fond of their gf/df cornettos. Not so keen on their frozen pizza, but the Isabels cheese bread mix makes pizza other people pinch

Start with as little processed food as possible (potatoes, rice, eggs, meat, fish, fruit, fish, salad, unprocessed dairy) and add in free-from and other processed foods as time goes on.

Eg

Breakfast - ham and mushroom omelette

Lunch - chicken salad with hm yogurt dressing

Dinner - baked fish with new potatoes and steamed veg, yogurt and fruit

The doctor has said he's been really lucky in terms of not really having any stomach complaints from it. It was diagnosed whilst testing for Thyroid issues due to incredible fatigue and a skin rash that has in the last 5 years been diagnosed as everything from eczema to scabies. Turns out it was dermatitis herpetiformis. He also has folate deficiency anaemia.

Whilst we are waiting for referral to a dietician and gastroenterologist he's been told to amend his diet but not worry too much about cross contamination (not that we every really eat anywhere other than at home anyway).

All your advice has really helped though. Hes perked up lots now over told him you can get gluten free Yorkshire puddings and beer. I have also promised to make him some gluten free Jam Tarts (his favourite sweet treat).

If he hasn't seen the gastroenterologist yet and had a biopsy it's really important to keep eating gluten. If he has only had blood test then the second part of the diagnosis is the biopsy and if he has stopped gluten then you will have a negative result. Apologies of biopsy already done but from your last post it sounds like your DP hasn't seen a consultant yet.

Nameless I believe that it's the blood test you need to keep eating gluten for. The villus atrophy that the biopsy tests for takes approx 6 months to 1 year to reverse itself so should still be present (at least that's what I was told).

My mum and sisters are coeliac. I have been tested and am negative although I am aware that it is genetic and this could change at any time. I would tell your DH that he is lucky that in the last few years the number of GF products has vastly increased and the quality has improved. This has been driven in part by some fad diets and people who are wheat intolerant.

The only downside to this is outside the home people also don't understand the difference between a wheat free diet the serious nature of coeliac disease. I know my mum gets really fed up of having to explain to people that she's not being difficult or on a fad diet when she refuses a slice of cake. People assume a little bit won't do any harm so sometimes it is necessary to explain everything.

It really is amazing how quickly you can adapt - one of my DC was diagnosed last year and I went from "OMFG how the hell am I going to do this?" to "this is fine" within a couple of months. The whole family is largely GF now (apart from bread) - I worked out it was just easier that way. So I don't buy standard flour or standard pasta anymore, and the GF alternatives are fine. I'm getting to grips with GF baking etc. - it really isn't as daunting as it seems.

MummaV - I am non coeliac gluten intolerant. Seriously ill for a long time with many debilitating symptoms but do not reveal as standard coeliac - similar to your DH.

Initially I went gluten free using shop bought GF foods but agree with others they are expensive and made me feel ill.

Now I just cook everything from scratch.

Just remember meat and veg and eggs and fruit and nuts are gluten free along with rice and maize and quinoa. Many coeliacs are lactose intolerant but lactofree milk (easy to find in all good supermarkets and just normal milk treated with an enzyme to take lactose out.

Buy Pure margarine which is dairy free if he is lactose intolerant.

Then begin baking with Doves gluten free flour. Most recipes work fine. I make tarts and cakes with Doves gluten free flour.

Avoid products with Xanthan Gum in them. The Doves Self Raising flour has it in so I just put gluten free baking powder in their ordinary gluten free flour. Xanthan gum makes a bitter taste and not necessary. It appears in almost all gluten free cook books and shop bought GF foods to act as a substitute for the structural properties of gluten but really an egg will do the same in most cases. I make wonderfully light Victoria sponge and tart pastry. Marvellous for Swiss Roll, etc.

I also used to miss bread but rarely eat gluten free bread now as I find it unpalatable but home made pancakes, scones, cornbread all work really well. Genius GF bread I take to friends houses so I can eat toast at breakfast or gluten free bread buns if I am going out to a restaurant.

Maybe Dh can enjoy learning to cook well. I went on a chef foundation course at my local university for 3 months?

It sees daunting at first some things contain hidden gluten such as cornflakes sprayed with barley malt. I make my own muesli now. Ready made sauces, gravy granules, and stock cubes often include gluten. I buy Kalo stock cubes and make all my own sauces and gravy.

I batch cook and freeze a lot to save time.

Please PM me if you have specific questions. DH might well feel quite down for a bit about being not able to eat favourite things like bread. I was actually addicted to bread and biscuits because of the 'high' of the immune response. I got withdrawal symptoms but lost 2 stone.

Your DH will certainly be hugely better health wise not eating gluten.