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It's not a fun diagnosis, that's for sure, but it's not as bad as you're fearing. There are so many great gluten-free products out there now that you can still enjoy bread, pasta, cookies, cake, beer...for just about every wheat-based food out there, there's a good gluten-free substitute (pasta made in Italy tends to be the best, Udi and Kinnikinnick make great bread, bagels, pizza crust and cookies). It's best if you like to cook or are willing to learn, since you can make pretty much anything you want for yourself at home. I was given this book soon after I was diagnosed, and their recipes are fantastic (not shilling for them, I promise! Their flour mix is just the best). I make my own ice cream, do most of my own baking and canning, and I just got a little deep fryer to play with. It definitely takes some experimentation, but you'll be able to make all your favourite foods in gluten-free form.

As for the ice cream, mayonnaise and vinegar thing, that's not true. You do have to be sure you're buying gluten-free ice cream (it's often cross-contaminated, but there are many safe brands out there, such as many flavours of Breyers), but as far as I know the only kind of vinegar you can't have is malt vinegar since it contains barley malt. I've never seen a mayonnaise that wasn't safe. You'll spend a lot of time reading labels, especially in the beginning, but you'll probably be surprised at how many things you can actually eat. You just have to be wary of hidden gluten, it's in things you'd never expect like soy sauce, cornflakes, sausages...all sorts of things. But if you carefully read labels, you should be fine.

For eating out, yes, it can be difficult. Fast food is pretty much out, as are the majority of restaurants, but there are increasing numbers of places that are willing and able to serve celiacs. My protocol is to first look for places that advertise having gluten-free options, then look around for reviews that mention said GF options (bonus points if the person doing the reviewing has celiac) and if the reviews look positive, I call the restaurant and talk to someone there. You can usually tell in seconds if the place is safe, just by the way they respond. I've had a few people confidently say something like, "Yes, we offer lots of vegan options!". Those are places I don't go to. But if they start talking about cross-contamination-avoidance procedures, dedicated fryers/ovens/prep areas, and the types of gluten-free food they offer, then that's a good sign. If I decide to go to a place, I always tell the person seating me and the server immediately that I have celiac. Then I ask a lot of probably annoying questions about the food, and then if all goes well I leave a big tip as thanks for putting up with me. I've only been glutened once while eating out, so it's absolutely possible! It's harder when socializing with friends at their houses, or at events like weddings. At those, I either bring my own food or just eat beforehand. It's a bummer, but it's better than getting sick. It's also hard when traveling. I always loved trying the local foods when I was abroad, and that's pretty much out now. I haven't been anywhere where I don't speak the language since I was diagnosed, but I know that people manage.

I'm also lucky in that my family has been very supportive. My husband willingly avoids gluten-containing foods around me, and eats entirely gluten-free with me in our home to keep me safe. When I visit my parents, my mom cleans the kitchen like mad and sequesters all gluten food in a plastic bin for the duration of my visit (probably overkill, but nice). The first Passover after I was diagnosed, my mother-in-law surprised me by preparing or buying gluten-free versions of all the traditional foods I thought I'd be missing (matzah ball soup, gefilte fish, noodle kugel, she even made brisket with a gluten-free version of her usual sauce so I could eat it).

Finally, keep in mind that if it is celiac, you'll feel SO much better going gluten-free that it will be worth it. When I was diagnosed, I'd been sick for almost 5 years, and I didn't remember anymore what it felt like to actually feel well. After a month of gluten-free, I felt like a damn superhero, I couldn't believe that most people feel so good all the time! That feeling definitely helped me accept that this was the hand I'd been dealt so I could move forward and make the best of it.

Good luck!

I am celiac, and my son has a severe peanut allergy and thus a limited diet, so I can sympathize with the parent part and the diet parts.

First, I want to share that how you handle this with your child is key. Our son doesn't remember ever getting to eat all the things he doesn't get, so he doesn't miss them. I never let him feel sorry for himself, or said things like, "It's so sad you can't..." I always tried to handle it by saying, "You can have this or this" and giving him options of what he could do and not highlighting the things he couldn't. He's in college now btw, and advocating for himself. But I taught him to say no thank you to food brought by people he didn't know, to be able to explain why if asked, and to know that it didn't mean anything was wrong with him, he was a perfectly wonderful boy who just happened to have some foods he couldn't eat, but lots and lots of foods he could eat.

For parties, I prepare things he can eat and deliver him there with the treats. If I know the parent (and trust them) I just let him stay, but if it was a new person I'd hang out too and talk to the parent. Kid parties aren't that hard. I don't expect (or for that matter trust in many cases) others to cater to our special diets. It's enough of a challenge having a party and getting all that together without also having to deal with a special diet for one kid, so I tell parents, "Thanks so much for inviting my son. He has a severe food allergy so I'll just pack him a lunch and treat so he can eat when the other kids eat and it's no extra work for you."

She can still get ice cream from the ice cream truck, Popsicles, push pops, and other things are gf, it just takes some planning and looking up stuff online.

There are a lot more gf pizza places now, and restaurants are much more aware. And lots of good gf stuff in the store. Those GF Betty Crocker mixes are really good, so you can get pretty decent instant gf yumminess. Also Pamela's baking mix is awesome. And if you want to bake, the https://www.amazon.com/dp/B00556DU1A/ book is really awesome. I bake gf cakes for big family events and everyone loves them.

Basically, I feel you on the "what they will miss" part of it all, but here's the amazing thing, our kids DON'T feel that way unless we show them that's how they should feel. If it's just part of life and not a big tragedy to us, it is to them as well.

Restricted diets are tricky at first, it takes a lot more time to shop reading all the labels, learning new recipes, finding alternatives, but over time it gets easier and easier, and becomes no big deal, just the way it is. It will be a lot easier than you feel right now.

I always feel awkward, it's unrelated :D

The thing hardest for me is I'm one of those oddballs who can't have Oats either. While I don't like oats, it does mean skipping some recipes I would like to try.

When eating out, aim for potatoes and fruit. For example. Chick Fil A is safe 6/7ths of the time (the other 1/7th is Sunday, when they are closed). If you have trouble with their fries, report the location to corporate. It's their policy to use separate friers. Then of course, don't eat there again. But yeah, potatoes and fruit are almost always safe. Avoid granola, and shared friers. When eating out, aim for somewhere that is good for vegans. Use the Happy Cow app, and the Find Me Gluten Free app.

Tell your friends where you definitely cannot eat (When I'm at my mom's, we say "Anywhere but Jack or Burger King, for example. They know I can't have Chinese either, due to Soy Sauce). Buy some gluten free granola or other snacks to carry. As I can't have oats, I like Aldi's granola. There's another brand that's good, they come in colorful brands, but it's so hard to eat D:

Aldi for tortillas. I went 5 years without them and now can't survive two weeks without them. I just made myself 6 breakfast burritos with some Vegan Egg, Soyrizo (one of the only safe faux meats. I can point you towards some others too), and olives. That's breakfast for a week. I have some bean and rice burritos in the freezer too. I took some with me when I went to my mom's last week. I buy Schär's bread. A) it is THE hands down best gluten free bread there is. B) It's vegan, and C) you can find it at 99% of Walmarts. That and some peanut butter might be a good just in case to carry. If you know you'll be out with friends, maybe even just tell them you can bring your own food, make it easier on them. If they insist on making you something, explain what you need clearly. If they can't understand, offer to bring the ingredients (don't forget pans! I've never had an issue with pans, but I know that partly depends on the pans in use, and partly on cleaning methods, etc. It's a pretty iffy situation. I wouldn't buy a pan used though.)

Lastly, find a flour you like. This will enable you to cook for yourself. For me, I buy Bob's Red Mill Cup4cup normally, but Namaste is by far the best. If your local Costco has some, stock up. It's a lot cheaper than other flours that way (I paid $12 for 5 pounds. Granted, not great, but tons better than $17 for 4 pounds for Pamela's, for example)

Oh, and last tip: Go buy some baking powder. Red can, Rumford brand. Double check that it's the gluten free one, mine is but I don't know if they have others. This will be nice to have around the house.
Here is the Amazon link: Link

So, Elysium is a company that sells a nicotinamide riboside stack. They have the quickest, easiest explanation of NAD+, nicotinamide riboside as a form of vitamin B3, and sirtuins (epigenetic repair mechanism) that I've read online. I don't take their supplements, but I feel like they do a good job explaining the science and making the case for why NR supplementation is beneficial.

David Sinclair had an excellent book published last month that goes over most of his research at Harvard on NAD, resveratrol, sirtuins, and all his (kind of weird) CRISPR experiments. I found the first few chapters of his book the most interesting. He goes really in depth on the subject of sirtuins, but in a way that's not too hard for a normal person to understand.

The two researchers who have most helped me understand the body's natural repair mechanisms are Satchin Panda at the Salk Institute (studies time restricted eating) and Valter Longo at USC (studies periodic fasting). I've read both their books. They're just ok. I feel like I learned more listening to them discuss their work on Rhonda Patrick's podcast than I did reading their books.

TBH, I really don't care too much about the longevity potential or the CRISPR stuff. I really just want some hope and relief from chronic fatigue NOW. Most longevity researchers study cancer, diabetes, or autoimmune disease in order to better understand why our bodies decline with age and their work is really interesting to read. Does any of their research have direct application to recovering from a glutening, or celiac disease in general? Probably???... but only time and clinical trials will tell for sure.

Hopefully someone will find all this as interesting as I do. Sometimes I really feel that it's not fair that celiac disease doesn't get the same intense attention from researchers as Crohn's or MS, but honestly we have it way easier than people with those diseases, so we do have something to be thankful for, and eventually the breakthroughs from studying fundamental autoimmunity will have some sort of positive implication for everyone who has a form of autoimmune disease.

If you have a flour mill it is very easy and quite fast. I have bought an attachment to my Kenwood mixer that works OK but am planning on buying a more expensive stand alone. If you want to test it cheaply first you can use a cheap coffee grinder - it won't be as fine grinded as regular flour but it would be usable in sourdough.

But first off calculate if it is worth it for you. And check if you are able to buy whole gluten free grains where you live. If you can only get rice it probably won't make sense to get a flour mill.

Regarding recipes:
You can pretty easily make gluten free sourdough bread yourself. I can recommend Naomi Devlin's book River Cottage Gluten Free. https://www.amazon.co.uk/River-Cottage-Gluten-Naomi-Devlin/dp/1408858479 If you google her name there's some recipes online as well.

If you OK with regular yeast I recommend Jennifer Esposito's book Jennifer's Way Kitchen.

If the grains somehow don't sit well with you I can recommend books from Danielle Walker (www.againstallgrain.com) - she bakes lovely grain and milk free bread and cakes.

A couple of links:
GF sour dough starter: https://www.naomidevlin.co.uk/useful-information/

https://www.google.dk/amp/s/www.naomidevlin.co.uk/blog/2017/2/24/how-to-make-a-gluten-free-or-rye-sourdough-starter-1%3fformat=amp

https://www.rivercottage.net/recipes-in/free-from-baking

https://www.rivercottage.net/news/coeliac-awareness-week-naomi-devlin

Give yourself time to mourn the foods you no longer can eat, do a bunch of reading (here helped me immensely), and start a journey to recovery.

Consider supplementing iron (if you're female and menstruating), B12, and D. Those are nutrients you are very likely deficient in.

Clean out your kitchen. Donate anything unopened to your food bank for good karma, and trash everything else. Don't do a farewell gluten binge - onwards and upwards towards health!

Forget about eating out for a few months if you can. You can't guarantee that cross-contamination won't happen, and you need to heal. Focus on understanding what foods now make you feel good. Restaurant roulette can wait.

Cookbooks - if you don't know how to cook, now's the time to learn. My personal favourite book right now is: http://www.amazon.ca/Weeknight-Gluten-Free-Williams-Sonoma-healthy/dp/1616285001/ref=sr_1_1?ie=UTF8&qid=1410491021&sr=8-1&keywords=weeknight+gluten+free and it has a great section on starting out being gf as well as a whole range of meals. Everything I've made has been flipping delicious, and no one who's not gf has complained yet, in fact, they've gobbled it all down.

If you live with other people, consider having them go gf too. My hubs couldn't care less any more. I cook, it's great, he gets fed, and if he does feel like real bread, he can go to flippin' subway. Which he does. When he eats out, it's a total gluten-fest.

Be serious about keeping your kitchen clean. My son still likes wheat toast. Those crumbs!

Be aware that you'll likely have a hard time tolerating dairy for a few months. Temporary lactose intolerance is pretty common among new celiacs.

You'll discover amazing ways in which your body reacted to gluten. I had KP on my arms (chicken skin). Gone! I used to have really sore fingers. Not any more - I can knit again. Keep noting them mentally, as it's fun to see how your body is becoming tangibly stronger and healthier.

Know that you will be tempted - OMG pretzels. OMG Chinese steam buns. Don't yield. Get into the habit of not sneaking in a gluteny item or going out on a full out binge. The long-term health risks are just too great, and you'll feel awful in the interim.

Label read, label read, label read.

Know now that this diagnosis changes forever your relationship with food, and through that with your family and friends. Educate them, gently. They'll be amazing once they're over the guilt of eating bread in front of you. My friends just hand me the label of packaged food, and they're excellent at feeding me when I eat at their houses. And I always get to be the one to decide where to eat. My friends thank me for that, as they hate making that decision. Go figure.

Hello!

First, there is hope! There are so many wonderful GF products/flours out there it is immensely easier to eat well than in the past. I am also a big cook, and my diet is both varied, and delicious.

For tortillas, I just encountered a new brand of tortillas from Siete. https://www.amazon.com/Siete-Cassava-Coconut-Tortillas-Approved/dp/B01DETJ4LY
These are absolutely delicious and both taste & act very similar to flour after you warm them in a pan, though they are about the size of corn tortillas. As someone who is now allergic to corn (and a native Texan) these have changed my life! I haven't found a recipe yet, but I imagine that with coconut/cassava flour and lard, it can't be too much different from making corn tortillas.

I don't really eat GF bread substitutes, but Canyon Bakery has a great line of products. When baking I typically substitute some sort of GF flour and usually don't bother googling GF specific recipes. Bob's Red Mill has good flours, but there are lots of other good ones as well.

I still haven't found a GF pasta that I like, so I just don't bother eating it. I tend to eat a lot of things over quinoa, chickpeas, or potatoes. I also eat LOTS of meat, veggies, fruit, eggs, ect. I feel worlds better and I know you will too.

Nota bene: Don't lick envelopes. The glue has gluten. Also, for Asian cooking you have to find GF versions of soy sauce, teriyaki, oyster sauce, ect, but they are out there. Fish sauce is gluten free, and delicious.

https://www.amazon.com/Annies-Macaroni-Cheese-Gluten-Cheddar/dp/B017XKOQ5Y

Best I've found, not bad.

What others have said - you have a bunch of lemons, time to learn to make lemonade. I was a real foodie, got diagnosed in my mid-thirties. Used to love going out to eat, had to change that. I bought some cooking books, watched a lot of Alton Brown and youtube, and am now a semi-pro level chef. Instead of going out to eat, I invite people over, and it's awesome.

Celiac sucks, but not as much as you're feeling right now. Omelets, meats, rice-based dishes like Thai and Indian food - they're all naturally GF. You will have to give up fast food and easy carbs like donuts and muffins from shops, but you can totally cook them yourself at home. My daughter (also Celiac, 11yo) has become an amazing baker. She makes banana muffins, brownies... they're all terrific.

Good luck, it's hard at first, but if you let go of the resentment, you'll find that your diet is still amazing. Better than most people in the world!

there might be a recipe in this book. my girlfriend has this book and everything she's made from it is really great. some of it is really time consuming though and she's tweaked some of the recipes. we discovered that using less yeast in the bread makes it way better because it stays a bit denser and just holds together better like bread should.

she made chicken pot pies that were awesome. amazing crust..

so, sorry nothing specifically about battered fish but it's possible! might take you some trial and error though.

we save the ends and crumbs from loaves of bread and use them as bread crumbs.. also there are GF corn flakes which come in handy.

but really.. you need to go after a good book and spend some time gathering the right ingredients.. some are expensive or sometimes hard to find depending on where you live.

King Arthur mixes are good.. general purpose GF baking flour.. their pancake mix is awesome.

also, Bob's Redmill has some good GF solutions.

happy hunting.. it's worth the effort.

edit: duh.. link to the book
https://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493616/ref=sr_1_2?ie=UTF8&qid=1483516471&sr=8-2&keywords=gluten+free+baking

Couple things:

Have your vitamin B levels been tested? Low ferritin is often caused by low B levels preventing absorption of the iron. In that case, iron supplements alone won’t help. Vitamin B is water soluble, which means if you take too much it gets excreted in your urine, so if for some reason you can’t get your levels tested you could just try taking a B supplement to see if it helps.

Vitamin C helps with the absorption of iron. It’s good practice to take some form of vitamin C (orange juice, a supplement) at the same time as your iron supplement. Also a water soluble vitamin.

Have you tried the lucky iron fish? A friend of mine can’t stomach supplements and she says it works well for her. I just got one, haven’t tried it yet: https://www.amazon.com/Lucky-Iron-Fish-cooking-Standard/dp/B01LX5S5FP

I’m thinking dark circles might also be a vitamin D deficiency. Most people in North America are chronically vitamin D deficient. I’m in Canada and I’ve had multiple doctors tell me I should always be taking vitamin D, 2000 IU a day.

Hope this helps!

most food is gluten free. The thing is that the USA (probably other predominantly English speaking places too?) has been so heavily brainwashed into thinking you need wheat everyday (maybe it was the food pyramid/lobbying?). While my family eats normal bread daily, i've been able to manage to stay healthy due to making slight adjustments to the kitchen. I've got my own peanut butter and nutella to avoid contamination. we are Mexican, so a lot of food is already gluten free. It's mostly a matter of learning what brands to avoid cause some have sneaky gluten. See if you can get your family to be more curious about trying foods from other cultures too. maybe they can get excited about it too and suggest recipes they themselves run into on the internet.

this is the pasta i get. i find it at walmart and food4less: https://www.amazon.com/Tinkyada-Brown-Pasta-Spaghetti-Ounce/dp/B000FK63IS

these tortillas are the closest in taste and texture to brown wheat tortillas (they smell different when they are cold tho, so just heat them up and they are good. i only have seen them on amazon tho): https://www.amazon.com/Tortilla-Factory-Gluten-Ivory-Wraps/dp/B00AZM3WU8/ref=sr_1_6?keywords=gluten+free+tortillas&qid=1568654987&s=grocery&sr=1-6

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good luck. stick with it and i promise it gets easier

My wife has celiac, I don't, but we don't allow gluten in the house. Against the Grain is the best (hands down) gluten free pizza we've found so far. http://www.glutenfreebutnotforme.com/shopping-1/2016/1/23/against-the-grains-pepperoni-pizza. We were mostly doing this pepperoni one and adding our own extra cheese on top (kraft 5 cheese blend) as well as doubling the pepperoni. Recently we've started buying the shells https://www.amazon.com/Against-Grain-Gluten-Pizza-Shell/dp/B076TLZDSM/ref=sr_1_2?gclid=Cj0KCQjwrrXtBRCKARIsAMbU6bGehTeZGTcFF1uKZgmWBmIZzN4oDYh7-iO1UqqU9itsi47_xgImMxIaAsiXEALw_wcB&hvadid=295264252785&hvdev=c&hvlocphy=9052413&hvnetw=g&hvpos=1o1&hvqmt=e&hvrand=5246547557561643097&hvtargid=aud-646675773986%3Akwd-457991402619&hydadcr=4855_9629553&keywords=against+the+grain+pizza+shell&qid=1571662073&sr=8-2 (not this expensive by a long shot, usually 7 dollars at whole foods or another local coop near us). Then we put gf alfredo sauce on, cut up chicken, and artichoke hearts. I like doing the shells because then I can make my own style.

I’m no professional but that sounds like me when I’m anemic. Iron supplements come in lots of forms but can be a bit of a hassle to take cause they make your stomach feel like a ton of nickels and they turn your stool black. This is not an excuse not to take them, just be prepared and take precautions. I take my iron before bed so these feelings pass in the night. Take iron supplements with vitamin c to aid absorption (I always take them with a glass of OJ) and never at the same time as calcium supplements or coffee. And you have to take lots (my Dr says three tabs a day). Liquid supplements are a little easier on the body but expensive and a little harder to find. Other things such as cooking on cast iron or placing an iron fish (Amazon link below) in your liquid food can up the iron in your diet. There are injections and blood transfusions available if you really can’t get enough iron through diet and supplements so it is worth going to your doctor to work out a treatment plan.

https://www.amazon.ca/Lucky-Iron-Fish-cooking-Standard/dp/B01LX5S5FP/ref=mp_s_a_1_1_sspa?adgrpid=69593117028&hvadid=310058151569&hvdev=m&hvlocphy=1002113&hvnetw=g&hvpos=1t3&hvqmt=e&hvrand=11968491825039289426&hvtargid=kwd-298840764201&keywords=iron+fish&qid=1554549380&s=gateway&sr=8-1-spons&psc=1&smid=A24GX4JT8SAG0Q

https://www.amazon.com/How-Gluten-Free-Keep-your-Friends/dp/1787132919

This is a cookbook with advice pages throughout. The author is from the UK, so some of the brands and websites she mentions are different from celiac brands and websites in the U.S. I think the target audience for this book is newly diagnosed people in their teens, 20s, 30s. I say this because there is a lot of content about safe alcohol, how to be a good guest at dinner parties, and dating.

Let me know if you find one that addresses topics related to later life. I would be interested. Thanks!

The two volumes of the "How can it be gluten free" cookbooks from Americas Test Kitchen are my favorite cookbooks.

https://www.amazon.com/Gluten-Free-Cookbook-Revolutionary-Groundbreaking/dp/1936493616

https://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493985

Get both books -- they have different recipes. They updated their GF flower recipe in the second edition that I now use for all my favorites from the first edition.

The pie crust, dinner rolls, and Orange Chicken are my favorites so far. But there are a ton of recipes in there.

In addition to https://nuts.com/gluten-free (which I gave a lot of more specific links to products in another post), I found GF powdered eggs here: https://www.amazon.com/Pasteurized-Ingredient-additives-Produced-Available/dp/B01IU2JGXG?th=1

Haven't tried, but probably will try them in the future.

https://www.backpackerspantry.com/freeze-dried-food/gluten-free-meals - Expanding "Allergens" on a specific product shows "NOTE: Every lot of our gluten-free products is tested to <20ppm."

I'll edit this post with links if I find other good light-weight GF options. It'll be useful for me as well as backpacking season approaches.

The America’s Test Kitchen GF cookbook has an awesome GF pasta recipe that you can roll out for ravioli or make sheets for lasagna & works in my pasta attachment for my kitchen aid too!

The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. https://www.amazon.com/dp/1936493616/ref=cm_sw_r_cp_api_i_FzqXDbTTXYSA4

Do you have access to an oven or grill that can get to 700 degrees? If so you need to get Caputo Fiore Glut pizza flour. I’m sure they sell it in America. People have a hard time telling that it’s gluten free. https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ use fresh yeast and let it rise and rest for at least 12 hours. You’ll shock yourself. Even in a regular oven at 500 degrees it still is great.

There will be a lot to learn in the transition, but like most things in life it is really only as hard as you make it.

Accept that you might accidentally get some gluten I the first few months because you forgot soy sauce has wheat, or because a restaurant mixed up your order. Move on. No one is perfect and accidentally getting gluten once or twice while learning the ropes won't destroy your health for years.

You DO have symptoms. You had a cd blood panel run to figure out a liver problem. That is your symptom. The only nearly universal symptom of CD is fatigue. You won't notice that until you are GF for a while and suddenly realize you have more energy. The way you feel is normal to you, even if it is wrong.

This is the best book I know of on CD. If your diagnoses gets finalized, definitely read it.
http://www.amazon.com/Celiac-Disease-Revised-Updated-Edition/dp/0061728160

You might want to get Fasano's book: "Gluten Freedom." Lot of good stuff for you to know in there. She'd be really impressed that you took the time to learn all about it.

You and your friend might want to read

Celiac Disease (Revised and Updated Edition): A Hidden Epidemic https://www.amazon.com/dp/0061728160/ref=cm_sw_r_cp_awd_Uc81wbMDJSKZD

It talks a lot about the many symptoms and long term impacts of continued exposure.

Italy makes a GF pizza flour that produces results like this. It's available on Amazon and probably elsewhere: https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ/ref=sr_1_3?keywords=gluten+free+pizza+flour&qid=1567799323&s=gateway&sr=8-3

Against the grain pizza crust is probably the best one out there. ITS 🔥 https://www.amazon.com/gp/aw/d/B076TLZDSM/ref=mp_s_a_1_1_a_it/140-3375534-5613254?ie=UTF8&qid=1525841556&sr=8-1&keywords=against+the+grain+pizza+crust&dpPl=1&dpID=51oB8wvgkiL&ref=plSrch

From what I've been reading, and that's a lot as I was just diagnosed, it takes three things to develop CD. The first thing required is the genes, which it would seem that you have considering you tested positive for one of the genes. I don't know what it means that you tested negative for one of them and positive for the other. Secondly, you have to be eating gluten. If you normally don't eat gluten, then it doesn't matter if you have CD or not. Thirdly, and this is the tricky part, you need a trigger. This is usually defined as an illness, surgery, severe emotional stress, child birth, or pregnancy among others. I don't know much yet, but there seems to be some confusion as to whether or not you have CD before the trigger opens the gate to full blown CD as some patients credit CD as the cause of various ailments they had before they felt sick in the way that led them to get tested for CD.

I hope that helps.

Sources: Causes listed by Mayo Clinic and The book I'm reading, pages 1-16.