Celiac Disease

By Tripp3 Latest Reply 2011-06-07 13:30:16 -0500
Started 2011-06-05 16:43:10 -0500

I was diagnosed with Celiac at age 46. A month after diagnosis, the grocery store added a "Gluten Free" section, so I managed to be able to eat. The neighborhood bakery has a selection of GF foods. The Gluten free foods and breads now taste great, the bakery staff recommends the brownies as tasting better than regular brownies. But, having been diabetic for 40+ years, the gluten free foods seem to use a lot of sugar or other stuff to make my carb/insulin ratios not work. Is there a guideline to use for GF foods and IDDM?

3 replies

Graylin Bee
Graylin Bee 2011-06-07 02:21:21 -0500 Report

It seems the alternative to wheat flour is often rice, oats, or corn. Perhaps you can figure out which substitutes are causing the difference to your carb/insulin ratio.

Tripp3 2011-06-07 13:30:16 -0500 Report

Thank you for the reply. The links provided by jayabee52 below were helpful, indicating that there is usually twice the carbs in gluten free foods.

jayabee52 2011-06-05 18:01:08 -0500 Report

Howdy Tripp. WELCOME to Diabetic connect!

As I don't have your particular condition, so I cannot speak to the issue from my experience. So, here are some articles gleaned from a Google search on "Celiac Disease and Diabetes" : http://spectrum.diabetesjournals.org/content/...

and here's a 3 page article from d-life which may speak more to your question: http://www.dlife.com/diabetes/associated_cond...

I would also want to let you know about another connect site having to do with celiac disease. In the black band at top see "visit another community" select the community you wish to visit and log in with the same information you used to log into DC.

Praying God's richest blessings be upon you and yours