Before you panic and throw out your sourdough starter, understand that you must keep eating gluten for the tests to work. This is the biggest trap: people feel better after going gluten-free, but then their test results come back normal, and they’re left in diagnostic limbo. Do not go gluten-free before testing—it’s like trying to find a leak in a boat you’ve already taken out of the water.
Start a simple symptom diary. Note when you eat bread, pasta, or beer, and write down what happens—bloating, brain fog, joint pain, or that mysterious “tired but wired” feeling. This data is gold for your doctor. Fun fact: celiac disease is linked to over 200 possible symptoms, from anemia to anxiety, so don’t assume you don’t have it just because you’re not doubled over in pain.
Make an appointment with your primary care physician. Be prepared for them to say, “It’s probably just IBS,” but politely push back. Ask specifically for a tTG-IgA blood test, which is the standard first-line screening. It’s just a blood draw—nothing scary, and it can give you the clearest early signal.
