Hi all, my daughter just was diagnoses t1 in late june. We found out last friday that her celiac ab are all through the roof, so she’ll get GI appt and biopsy October 11 and 12th.
Man, How do you guys DO it???
Words of wisdom and encouragement needed!!!
Best cookbooks? Need to get one…
Best flour combo’s for low glycemic.
Is there a T1 AND gluten free cook book??
Lots of the gluten free stuff I’m seeing is HIGH GI. That’s no going to work!
Hi Natalie. My son was diagnosed with type 1 in July 2009 and celiac just 2 months later, at the age of 10. I’ve been where you are. I know that it feels like getting kicked while you’re already down. You CAN do it. It WILL take getting used to. My son’s numbers were also through the roof. His gastroenterologist told me they were so high, that there was no point in doing a follow-up biopsy. He already knew the results. In hindsight, I’d wished we had (just in case the tests were wrong…you know, denial) so I’m glad to hear you’re going through with it.
There is a lot of hits and misses with gluten free foods and baking can take a little tweaking to get things to come out right. Of the bat, the BEST bread is Udi’s. The best pasta is Tinkyada. I don’t know what I’d do without those two staple items.
I know that gluten free foods seem to have a higher carb count, but they seem to be easier on my son’s blood sugar than the non-gluten-free versions were.
Hi Natalie. If you’re baking your own bread, Pamela’s bread mix is excellent; Pamela’s Pancake and Baking Mix is also great. The almond flour is good for the glycemic index. Like Emily B, I love Tinkyada spaghetti!
For your own baking if you want to start from scratch, coconut flour as well as almond is low-carb; lots of coconut recipes on the internet. Livingwithout.com is the website of a fine allergy magazine has good articles and recipes. By checking out the gluten-free sites you can start compiling favorite recipes on your own, a strategy that I’ve found more useful than cookbooks, or at least it gives you a good idea of which cookbooks you would find most useful. Those recipes/cookbooks that use the alternate flours (that is, other than rice, potato and tapioca), are better for the glycemic index; although most recipes have a little of those three flours because they help with the texture that the missing gluten would give. It is a bit complicated, but yes, you’ll soon be a pro!
I’m on a private celiac list, and many of the members have found success with Dr. Bernstein. I don’t use any grains, at all, and just concentrate on low carb vegetables, meat, and fish. I do have full fat yogurt and heavy cream as well as most cheeses.
I read below someone mention a bread maker. We had a terrible time trying to make bread that didn’t collapse, even in the bread maker until I bought one with a gluten free setting. I don’t know what it does differently, but it makes a world of difference. Comes out great every time.
Interesting, I will check out berstein, Kennedy is 11 and her endo has put a low carb daily intake at no less than 100 carbs a day, since she’s still growing and needs some carbs for her linear growth.