Questions for anyone who gets DH rash. I really need to know how quickly it comes up for you if you're glutened and how long it takes to go once its here.

I noticed my 'eczema' on my elbows that came and went was probably DH. It was manageable. I rarely slip up on my diet and it always went away with a bit of steroid cream.

Yesterday I developed a rash all over my back, bum, scalp and elbows. It's now spreading to my face and down lying legs. On my elbows it feels like the typical dry itchy rash I usually get so I'm worried I've slipped up bad somehow on my diet.

I just don't know when or how because I'm pretty strict. Could the rash be a delayed reaction from me eating out last week or does it usually appear right away?

My doc gave me steroids to take and I'm hoping something stops the burning/itching.

hello gluten-free Reddit!!! I come to you today with a very oddly specific question!!!

The backstory is I’m in college in NYC, and I will be unable to celebrate my actual birthday (July) with my college friends, so instead I am having a fake birthday party next week, and my friends and I are planning to go out to dinner.

However, I am celiac (sigh) and I would very much like to not have the awkward thing where I can’t eat while all my other friends are, especially if this is my fake birthday. I really wanna go to Little Italy and find somewhere that fits all of these criteria:

1. good gluten free options, where i don’t feel like i’ll be severely cc’d

2. good non gluten free options for literally everyone else

3. not super expensive (like $20-30 pp)(like i know gf will be more so i’m willing to pay more but for everyone else)(we are broke college students…)

4. little italy area!!! and if not possible then a cute area of the city at least… we go to school in bk so not hard to get around to most places in manhattan/bk/queens

thank you so much!!!!

(posting to r/glutenfree, r/celiac, r/celiactourism)

Hey Everyone,

I have a small home bakery business, that does safe gluten free treats. This below is my Instagram https://www.instagram.com/marisaeats_/
And here are some of the cookies I've made, I have a website being built by myself. But would love some support.

I'm based in Melbourne, Australia.

https://preview.redd.it/vt1g05vqqgge1.jpg?width=3024&format=pjpg&auto=webp&s=590afced6f434ed91deb6181267b7a3fd02bc12c

https://preview.redd.it/kr72b6vqqgge1.jpg?width=3024&format=pjpg&auto=webp&s=d6f30f39240c73579248d7c1bd3dbc601fee9d32

https://preview.redd.it/or91ubwqqgge1.jpg?width=3024&format=pjpg&auto=webp&s=7ce0300ad215a54ed28e9fd5bc3a028b3deb3f49

Has anyone used Glutenberg stout as a substitute for Guinness? I’m making a pie but my friend is GF, but I don’t know much about beers or substitutes for beer in braised meats

I developed a severe gluten allergy after my first bout of pancreatitis when i was 18 and it’s been 10 years since ive had gluten (or dairy, rip). I’ve truly never found a good pizza crust- one that imitates a nice fluffy version of what I used to have from the Pizza Hut down the street from my house. So my food that I miss the most and think of often, is stuffed crust pizza. The type of pizza doesn’t even matter, i just miss the stuffed crust aspect sooooo bad. Most gluten free alternatives have gotten pretty good over the years, and for that I can grateful. But man….deathbed meal might have to be stuffed crust pizza. What is a food that you miss most about being gluten free? ~ Bonus points if you’re like me and can’t have dairy either ~

The caffeine hasn’t worked for me for a while I get tired after a cup of Joe and jittery

i tried it tonight out of curiosity and it was great. Amy’s gluten free broccoli cheddar mac and cheese bake. then added some gluten free apple gate brand chicken nuggets. i definitely recommend!! the GF pasta in the meal is good

I always noticed cliff bars give me gas and belly pain, but I shrugged it off since I get it off and on anyway.

I've always seen it doesn't have wheat. But I decided to read through the ingredients again and there it was barely malt something 🤦🏾‍♀️🤦🏾‍♀️🤦🏾‍♀️🤦🏾‍♀️.

How did I miss this for so many years. AND another snack is off the table. But I did find a pretty good gluten free pretzel so I guess you win and lose some!!

The hotels where I usually stay have a wide variety for breakfast but only gf cereal and gf mini muffins at most. If you have any recommendations for a hotel with more gf offerings, please share. Preferably in good locations (as long as it's in the city). I'm a native speaker if that matters. Thanks!

I want to try a gluten-free diet and my daughter had some cookie crisp at home. I looked at the ingredients and it doesn't appear to have gluten in it. Am I wrong??

I want to try a gluten-free diet and my daughter had some cookie crisp at home. I looked at the ingredients and it doesn't appear to have gluten in it. Am I wrong??

I've known for years that I'm sensitive to gluten, but up until recently it's never been quite bad enough that I feel really motivated to quit. And then a couple of winters ago I started getting chilblains, and my naturopath thinks it's related to gluten intolerance. But even with the pain and swelling in my toes, I'm still having a hard time giving it up. I don't eat that much, usually just a daily sandwich from the deli (I don't buy whole loaves of bread or anything like that), but it's a really tough one for me. I quit all caffeine and refined sugar a couple of months ago and those were easy in comparison.

One thing that makes it harder is that I'm also avoiding seed oils and highly processed foods, so that rules out a lot of gluten free options. For those with similar dietary preferences, how did you finally go gluten free?

ETA - if you have any resources you like (books, lectures, etc) about what gluten does in the body, please share! Learning more about how sugar and caffeine affect the body has been really helpful in quitting, so thinking the same will be true for gluten.

Like today I woke up with more energy and got a lot done but then it returned in evening. Still it was much better than 2 weeks ago when I quit gluten

Gluten-Free Chicago-Style Deep Dish Pizza (with Psyllium Husk)

Yields: Two 9-inch deep-dish pizzas Prep Time: 20 minutes | Rise Time: 60 minutes | Bake Time: 20-25 minutes

Ingredients:

For the Dough:

2 ¼ cups all-purpose gluten-free flour

1 tablespoon psyllium husk powder

¼ cup coarsely ground yellow cornmeal

1 tablespoon sugar (for activating yeast)

1 tablespoon active dry yeast

2 teaspoons kosher salt

4 ½ tablespoons canola oil (or other neutral oil)

⅞ cup (14 tablespoons) warm water (~100°F) for yeast activation

¼ cup (4 tablespoons) warm water (~100°F) for psyllium husk gel

2 tablespoons extra virgin olive oil (for brushing the crusts)

For the Toppings:

4 cups shredded mozzarella cheese

1 lb Italian sausage (optional, cooked and crumbled)

2 cups crushed tomatoes or pizza sauce

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon salt

¼ teaspoon black pepper

½ cup grated Parmesan cheese

Instructions:

Step 1: Activate the Yeast

1. In a small bowl, combine ⅞ cup warm water (100°F) with 1 tablespoon sugar and 1 tablespoon active dry yeast.

2. Stir gently and let sit for 5-10 minutes until frothy and bubbly (if the yeast doesn’t foam up, it may be expired or the water was too hot/cold).

Step 2: Prepare the Psyllium Husk Gel

1. In a separate small bowl, mix 1 tablespoon psyllium husk powder with ¼ cup warm water.

2. Stir and let sit for 5-10 minutes until it forms a thick gel-like consistency.

Step 3: Mix the Dough

1. In a large mixing bowl, whisk together:

Gluten-free flour

Cornmeal

Salt

2. Add the yeast mixture, psyllium husk gel, and canola oil to the dry ingredients.

3. Mix until a smooth dough forms. If it's too dry, add warm water 1 teaspoon at a time until soft and pliable.

4. Knead the dough for about 5 minutes (if using a stand mixer, use the dough hook on medium speed).

Step 4: First Rise

1. Shape the dough into a ball and place it in a lightly oiled bowl.

2. Cover with a kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 60 minutes (or until nearly doubled in size).

Step 5: Prepare the Pans & Shape the Dough

1. Grease two 9-inch round cake pans or deep-dish pizza pans with olive oil.

2. Divide the dough into two equal portions.

3. Press each portion into the bottom and slightly up the sides of the pans to form a thick crust.

4. Cover and let it rest for 15-20 minutes.

Step 6: Preheat the Oven

Preheat oven to 425°F (220°C).

Step 7: Assemble the Pizzas

1. Brush the crusts with a little olive oil.

2. Sprinkle 2 cups of mozzarella cheese per pizza directly onto the crust (this helps prevent sogginess).

3. Add cooked Italian sausage (or other toppings of choice).

4. Spread 1 cup crushed tomatoes or pizza sauce over each pizza.

5. Sprinkle each with:

¼ teaspoon oregano

¼ teaspoon basil

⅛ teaspoon salt

⅛ teaspoon black pepper

6. Finish with ¼ cup grated Parmesan cheese per pizza.

Step 8: Bake

Bake both pizzas in the preheated oven at 425°F for 20-25 minutes, until the crust is golden brown and the cheese is bubbly.

If the crust browns too quickly, tent with foil for the last 5 minutes.

Step 9: Serve

Let pizzas rest for 5-10 minutes before slicing.

Serve hot and enjoy your thick, cheesy, gluten-free Chicago-style deep-dish pizza!

Notes & Tips:

Water Adjustment: Psyllium husk absorbs more liquid than xanthan gum, so it's important to add extra warm water if the dough feels too dry.

Prebaking the Crust (Optional): If you want a crispier base, you can prebake the crusts for 5 minutes before adding toppings.

Storage: Leftover pizza can be stored in an airtight container in the fridge for up to 3 days. Reheat at 350°F for 10 minutes.

So my wife was recently diagnosed with Celiac Disease. She is a nurse and I am a medical laboratory scientist. She has, as long as I've known her, complained about her joint pain. She also would get minor stomach discomfort but the joint pain in her shoulders and back was the worst. So we had the random idea to test for it in our hospital lab which came back with a really high tissue transglutaminase. We took our findings to our family physician to have it recorded legally and documented. So please feel free to share all the recipes and lifestyle choices with us. She is adopted so we are going to request the genetic testing with our GI doctor to see for future reference. No kids at the moment but regardless it won't change our decisions but aids in diagnosing the severity. All advice is appreciated!

As someone who's passionate about making dining out safer for those with celiac disease, I want to make sure that my Gluten Dude app is accessible to as many people as possible, regardless of their financial situation.

That's why I'm offering lifetime access to the app for just $49. This offer is ending tomorrow, and I wanted to make sure you all had a chance to look at it.

I know that self-promotion can feel a bit spammy and awkward, but my main goal is to help the GF community find trustworthy restaurants and enjoy stress-free dining experiences. I'm open to answering any questions or addressing concerns you may have.

If you're interested in the offer but still find the price challenging, please don't hesitate to send me a private message. We can work together to find a solution that suits your needs.

Here's the link to the offer: https://glutendude.app/lifetime-for-49/

Peace✌️