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My daughter is doing well; thank you for your concern. She sustained a brain injury and has Rt. Hemiparisis which causes a weakness on the right side of her body. She can run and play like most other kids her age, but it does affect her sensory perception. She does have the Celiac gene, but does not have Celiac disease at this time. However, I still keep her on a GF diet because gluten causes behavioral issues like ADHD. We have both been tested for blood disorders, but those were negative too. She has secondary intolerances to potato and fruit/sugar combo which we believe can cause seizures. There was one reply which suggested it may be due to severe dehydration during the pregnancy - that is possible. Here are some of the replies:
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http://glutenfreeworks.com/gluten-disorders/celiac-disease/symptom-guide/ has a listing of symptoms broken down by body system affected. Vitamin K is necessary for blood clotting...It's a fat soluble vitamin and it's not uncommon for un-dx celiacs, especially those with diarrhea, to have fat soluble vitamin deficiencies, which would make blood thinner/increase bruising. Common sense would suggest that since blood is mostly water, dehydration would make the blood thicker which could increase the risk of developing stroke causing clots.   Anything that would contribute to dehydration--limit fluid intake or increase water loss--severe nausea from pregnancy or diarrhea from un-dx celiac could be a problem for either baby or mom.  Even extended air flights are considered a risk factor--limited fluid intake & inactivity in confined quarters... There are some families that who have a hereditary blood condition that causes "thick blood" and puts them at risk for strokes.
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I have stroked from the time I was a very small child (tho they always called it "seizures" back then.  I have since had it, and since I am older they call the same thing a stroke.)  I have done a little research into this on my own.  I think it may have to do with open tight junctions which allow calcium to move from where it is supposed to be, and gum up the blood.  This is a transient thing--gummy blood--for me.  It comes and goes.  SOmetimes my blood is too thin.  So what I am saying, essentially is, calcium channel problems might be to blame.  (Or other ion channel electrolytes might also do things similarly.) Celiac disease is a channelopathy too--it is caused by zonulin opening gut tight junctions.  So with celiac disease, you know you possess a tight junction permeability gene--you have to have that as well as a celiac gene to get cd, if I understand correctly.  So, from there, you can perhaps track whether your daughter could have had another channelopathy event of some type.  [This is all very little understood by most conventional doctors tho--they will likely look at you like you grew 2 horns unless you are talking to a doctor who is a specialist in such matters.]  Also, this would be an hereditary problem.
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My father had Hashimoto's probably from undiagnosed celiac and there is a lot of stroke in his family.  He had the clot type strokes (7 or 8 mini ones before he died), not a hemorrhagic stroke and high blood pressure after they gave him thyroid medication to get him back up to normal.  BTW, he did much better on Armour thyroid (felt well) than on Synthroid which gave him sweats and tremor.   I know there is also
vascular spasm in the family.  If you learn anything, I would be interested to see it posted.  It may be there is some genetic commonality.  I know the doctor said being hypothyroid should make your cholesterol very high.  But there is no way to find out what hers was in utero.
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I'm not sure if this would apply to a baby in utero, but this is my mom's story. She had a history of high blood pressure with no known cause.  Her doctor found and diagnosed celiac based on blood work and told her she had to stay off gluten.  She would for a while and then go back on it.  When she was eating gluten she had her first stroke, and her second and many little ones.  She later had one massive stroke, which the doctor attributed to not being able to stay off gluten, which caused the high blood pressure.  He said it was an atypical form of celiac disease, but it happens more frequently then people realize.






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