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Long COVID and gluten sensitivity

Post-COVID Recovery & COVID-19 | Last Active: Jul 23 3:21pm | Replies (59)
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@2herbalteasanchatter

I have Celiac and what you described is exactly what I experience immediately after consuming gluten. Most vegan meals and products are wheat based so I can’t imagine. Today I made a sandwich with Schar’s gluten free sour dough bread, it fell apart. ☹️

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Replies to "I have Celiac and what you described is exactly what I experience immediately after consuming gluten...."
kayabbott | @kayabbott | Jul 6, 2023

There are a few GF breads that are closer to "real" bread. Canyon Bakehouse loaves are good. It is best to toast GF breads before you use them in a sandwich; they are less crumbly. GF breads freeze well. Another option is to use GF waffles (toasted) for sandwiches. There are likely other brands, but I mostly make my own GF bread (even breadmaking machines have GF options now). The National Celiac Assoication has food options (and recipes).

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