Diagnosed with celiac (can't eat wheat)

[eclectic]

I don't have Celiac, but I found out in Feb that I'm allergic to wheat (I had suspected it for a long time). It causes serious breathing difficulties and triggers asthma attacks, so as a racer I have eliminated it from my diet. And almost immediately I lost weight (which has more to do with the fact that I over-consumed pasta than than wheat is evil -- it's not).

Wow - what we don't learn on this great forum! I have been fighting chronic asthma for the last 2 years. It is never very bad but is always there. After a multitude of tests, catscans, xrays, medicine - it is still the same.

I read this post and a light came on. for the last few days I haven't been eating anything that is made from wheat and guess what? my breathing is better.

I ate part of a flour tortilla yesterday and the old feeling came back.
I ate some cake and 2 cookies and there was no problem - DARN! ! !
After the New Year I am going to go off all wheat for 2 weeks then introduce some back in and see what happens.

After reading this and calling her I discovered my mom quit eating whole wheat hot cereal years ago because it triggered her asthma - now why didn't she tell me that sooner before I spent $$$$ on all the tests ????

for the past 2 summers I told everyone - "Just you wait - if I can ever breathe I will kick butt going up hills" This summer I just may be able to do it!

What kind of sucks is my dad's a wheat farmer

[Duck on Wheels]

What kind of sucks is my dad's a wheat farmer

Yep! We had 6000 chickens I was allergic to.

As for the lompe ... if you've been making lefse with potatoes, then that's lompe. I think for classic lompe the usual flour to add to the riced potatoes is barley flour. I don't know how much gluten there is in barley, but if barley flour is also a no-no, then I bet rice flour will do the trick and bind well enough. And you can use any variety of potatoes you like. I bought about 5 varieties at a potato stand at the farm market, just 4-5 of each, and compared results. Of the ones I tried, the Yukon gold turned out best. They mashed up smooth, made an easy-rolling dough, and had a hint of almond in the flavor.