I notice corn grains, like tortilla chips. I had a lot of corn flour on a vacation and was sick for a week after.

Mine was lactose. Milk made me violently ill for a while. I can now have it in SMALL amounts, but I'm mostly an almond milk girl now.

I'm not sure what it is, but I have noticed it too. No chemicals for me (aspartame, MSG, etc). After growing up on Peanut Butter, for some odd reason now I cannot eat it. Allergic reactions to eggs...my list just keeps getting bigger. BUT, I have found ways to work around it all in my kitchen.

Good idea to keep a journal, maybe the food diary notes section, and remember to take to the doctor with you. It's so weird that first it was Hashimoto's, then Celiac, now more food allergies....I know it is all related but sometimes hard to keep it all straight.

s fine with just the gluten until my first pregnancy which then came intolerant to dairy - thought it was severe morning sickness. Then soya and egg. Now there are still things that I react too and trying to work out what.

You can eat rice. It's grown in wet fields. I doubt you'll see a massive cross contamination. Also, it's the only one considered hypoallergenic per my allergist. But, you'll want to rinse the rice to clean it before cooking.

Did you verify that the gluten free crust had no corn? If you have a sensitivity to corn, you may have accidentally had some. There are crusts that use corn as an ingredient and they are labeled gluten free. Keep in mind, this may not be a gluten issue - you could have an allergy too.

Also, have you had an allergy testing? If possible, get allergy tested.

Also, quinoa - they've had some studies that indicate it may NOT be safe for celiacs. If you've had a cereal that said GF but had Quinoa in it - you could be experiencing a reaction to that one.

I avoid Spelt, Quinoa, Wheat, Corn (cheat once in a blue moon), and rye grains. They do sell gluten free Oatmeal (must check packaging). I know that Bob Mill's makes one that supposedly is grown in only fields that have Oatmeal with no exposure and it's tested and packed in a gluten free factory. You can get that for oatmeal if necessary.

You can have Buckwheat, Tapioca, Rice - basically the ones that are bean based. I wouldn't panic just yet. I would however stop all dairy and egg. Basically, the stuff that has the highest chances of causing problems for a week or so to let your system settle than slowly add one at a time to see how your body reacts.

Not that this is a good problem to have, but forums like this remind me that I'm not alone, and I am very thankful for that.

After 5-6 years of chronic health problems starting when I was only 24, I tried going GF out of pure & utter desperation. It has proven to be an absolute GODSEND. Energy, fatigue, migraines, sleep disturbance, skin rashes, menstrual irregularity, abdominal pain, muscle pain & knotting previously attributed to Fibromyalgia, and monstrous (even suicidal) depression all got better inside of the first 6 weeks of the diet and have since continued to improve. I was tested for Lupus, RA, vitamin deficiencies (some of which I had severe deficiencies in, but no smoking gun) and honestly a whole host of other disorders that were all a wild goose chase. I even had endoscopy & colonoscopy to rule out cancers when I was 28. OK...so that's my story so far.

About 12 months after going GF, I noticed some other issues creeping up. Six months later, I now am still 100% GF (even skin contact affects me) and I also avoid Dairy, Soy, Oats, Corn, and Potatoes 99% of the time. I have found that I can have one or two of those about once every 4-5 days without too much adverse affects but they come with a small price to pay so I avoid them in daily life and only indulge when social circumstances warrant it. At this point the only grains I even bother with anymore are rice and quinoa, and even those are extremely infrequently. Restaurants (rarely) and family get-togethers are really the only exceptions to these five (gluten is an absolute no-no for me) and I am back to being absolutely ecstatic about how I feel. All were confirmed by the allergist as not being allergies, though I react so severely to gluten I have no qualms about referring to it as an allergy in restaurants (I think you get a little more attention with the word "allergy" than simply "sensitivity" but that's just me).

I have found that the biggest difference in how I feel has been to cook all of my own meals with real food - nothing pre-processed. This can get expensive, and time consuming, but well worth it in my opinion. The most processed food I have on a regular basis is fresh salsa but that's about it. It takes time, but it is SOOOOO much better than going back to the way I used to feel. The only thing that has worked for me is to eliminate foods one by one until I'm happy with how I feel and then play the process of elimination game. Also, I've noted on some of the secondary intolerances, I've found that sometimes it takes more than 24 hours for the effects to be fully felt when first eliminating them, so just keep that in mind and truly eliminate things for at least a week before you come to any conclusions one way or the other.

Lastly, I would suggest (if you haven't already) eliminating glutenous topical products like hair, skin, and makeup products. I didn't develop a sensitivity to topical products until about 6 months after the GF diet. Now for me, it isn't nearly as bad as ingesting it, but it is far worse than any of my other sensitivities. And there are a lot of newly available GF companies out there like L'bri & Afterglow that are totally safe.

No grains, meat, dairy, almonds, walnuts, dates, raw pineapple, raw green beans (some of these were before going gluten-free)

Have to be careful of strawberries, tropical fruits, chocolate, raw verggies

I've been told (sorry, I don't have any studies for you) that gluten molecules are too large to be absorbed through the skin and cause an autoimmune (celiac) reaction.

However, an allergy to one of the proteins in wheat - or another ingredient in your cosmetics - can definitely cause a reaction on your skin. I know I react to almonds just on touch, and have had shampoos or deodorants cause painful red rashes.

And of course there is nothing to stop you from having both celiac disease and an allergy to wheat.

I'm also glad someone mentioned topical products. My doctor said I was crazy, that lipstick, shampoo and other items could not possibly cause a problem. Yeah well he doesn't have to live with the problems. I've revamped everything I use.

I've been told (sorry, I don't have any studies for you) that gluten molecules are too large to be absorbed through the skin and cause an autoimmune (celiac) reaction.

However, an allergy to one of the proteins in wheat - or another ingredient in your cosmetics - can definitely cause a reaction on your skin. I know I react to almonds just on touch, and have had shampoos or deodorants cause painful red rashes.

And of course there is nothing to stop you from having both celiac disease and an allergy to wheat.

I'm also glad someone mentioned topical products. My doctor said I was crazy, that lipstick, shampoo and other items could not possibly cause a problem. Yeah well he doesn't have to live with the problems. I've revamped everything I use.

In my humble opinion, the idea that you can't absorb gluten through the skin is a very closed-minded view. Can your skin absorb water? How about toxic chemicals through the skin? How about topical medications and lotions? Skin is not an iron-clad barrier...it is a porous barrier and should be considered as such.

It's true that not everyone has this level of sensitivity, but some people do. Like I mentioned I was doing great with just a GF diet and then started backsliding and eventually eliminations confirmed it. Everyone has to determine that for themselves but if nothing else seems obvious it's definitely worth looking into.