Ema Shimshon
I am 36, and just diagnosed with celiac disease this year. Funny thing is, I've had celiac symptoms all my life, and everyone thought I just had a bad immune system. DUH. I've always had problems with being tired, being depressed, strange skin rashes etc. I guess 20 years ago, no one really understood celiac disease? I wonder what life would of been like if I were diagnosed at an early age. Oh well. This is "NOW" and I can at least work on getting myself better.
A New Adventure
- By Ema Shimshon
- Published 11/27/2007
I've got to look at this as a New adventure, otherwise I just get depressed. Being 36 and having Celiac Disease isn't a death sentence, just a trip up in life.
I think the hardest challenge I will have...is learning how to cook all over again....using rice flours instead of wheat flours, using guar gum instead of gluten etc.
I find most things made out of rice flour being a bit "Blah". But then again..I've only just started my journey. I'm sure there are many recipes out there that help the taste buds of an old fashioned cook.
I'm also wondering about cooking for my family who "can" eat anything.
Do I run and hide when it's time to eat...and have them fend for themselves, or do I just cook only meals that I can eat and make them suffer.
No, I'm not that cruel. I suppose I will have to meet in the middle. I will probably cook their favorite meals for them and introduce my new Gluten free foods into their meal time. Maybe they will actually enjoy some of the new foods I make.
Who knows. This is all new to me.
What an adventure.
I think the hardest challenge I will have...is learning how to cook all over again....using rice flours instead of wheat flours, using guar gum instead of gluten etc.
I find most things made out of rice flour being a bit "Blah". But then again..I've only just started my journey. I'm sure there are many recipes out there that help the taste buds of an old fashioned cook.
I'm also wondering about cooking for my family who "can" eat anything.
Do I run and hide when it's time to eat...and have them fend for themselves, or do I just cook only meals that I can eat and make them suffer.
No, I'm not that cruel. I suppose I will have to meet in the middle. I will probably cook their favorite meals for them and introduce my new Gluten free foods into their meal time. Maybe they will actually enjoy some of the new foods I make.
Who knows. This is all new to me.
What an adventure.
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Comments
#1 ( cheryl Burke)
Emma, I too am just embarking on this "journey" I was talking to a women yesterday and her whole family was tested and she sid we should have our kids tested! It never occurred to me. She said her one daughter shows no symptoms. but was off the charts high--and that it's genetic. good luck!
#2 ( Jodi Mills)
Ema,
That has to be really hard, I know when I was diagnosed my mom would cook me special food, while everyone else had the "good stuff." And now that I am back on the diet, it is really hard to go out to restaurants, I have to really watch what I order. I am lucky enough to have some friends that when we go there for dinner, they make a special gluten free meal for everyone that is there...so that helps. Along the lines of cooking, I heard that sorghum flower is good for baking, but I have had no luck, getting it all to the right consistency for the things I like to bake isn't easy. My boyfriend tries too, but he just cant give up cookies or bread sticks, it drives me crazy. But I don't expect him to change on account of my disease. It is an adventure, and there are going to be hard times, but you will be a healthier person.
#3 ( Randi)
I love to cook and bake so it's been hard finding things to make ahead of time that are gluten free. Most Celiac sites I've been to have some good recipes but any good book store should have better cookbooks now. I don't have a family to cook for so I make what I want which is easier by far.
#4 ( Judy Cowan)
I make a mixed flour out of :
2- Cups Rice Flour
1- Cup Corn starch
1/3 Cup of potato flour
ALL FROM HEALTH FOOD STORE
Then I add:
1 & 1/2 tsp. Salt
1/4 Cup of Sugar.
Mix it well and use it same as is done with normal recipes. Omit milk for water, fruit juice, broth, depending on what you are making.
Go to a health food store and order(unless they keep it in stock) Rice spaghetti, macaroni ect.
Prego Spaghetti sauce is gluten free. Yeast bread can be made with above flour mix.
Clabber Girl baking powder is safe. Powdered Yeast is safe.
Eggs can be used as a binder. Also Guar Gum, or Zanthan Gum can be used as a binder, or simple Knox gelatin. Just read instructions on Pkg.
Hopes this helps someone.
Judy C
#5 ( Judy Cowan)
To Randi,
Just had to give you a simple xmas cake you can make. Just get some gluten-free flour, then
make PUPMKIN CAKE
2 Cups gluten-free flour
2 Cups Sugar
1 Cup Cooking Oil (I use corn oil)
1 can 15.5 or 16 oz can Pumpkin
4 eggs
1 1/2 tsp. salt
2 tsp cinnamon
1 1/2 tsp baking powder
1 tsp baking soda... Mix all
put in Olive oil sprayed pan with gluten free flour dusted.
Put into preheated oven till top turns a bit toasted.
Eat and enjoy.
PS Such flour sometime takes a bit longer or lesser than wheat flour recipes.
Merry Christmas, Judy C
#6 ( Jill)
It is a new adventure and I've actually had fun being the "Food Sleuth". Look to the internet for helpful resources. I travel a lot and found the "Essential Gluten Free Restaurant Guide" to be a fantastic source. Baking presents my biggest challenge, but I keep experimenting and look for local gluten-free bakeries/chefs for tips. One such tip has come in handy- use orange juice or lemon juice when baking with any rice flour combo. The acidity will help break down the rice which usually gives baked goods a little bit of a grainy texture. Hope this helps!
#7 ( Carol Frilegh)
I've found a number of great cookbooks that put the restricted food in the shade. After eight gluten free years in the odd occasion I tasted the "old: foods they didn't taste good." Our palates can be reconditioned to prefer food that is good for us. The best chefs use simple ingredients with few if any additives.
#8 ( Carol Frilegh)
Prior to using a gluten free diet I was severely afflicted with bi-polar disease from age 18 until the mid 1980's Sixteen years on lithium made me lethargic and obese. I was able to wean off the lithium and lose the excess weight before becoming celiac. Since adopting a gluten free diet (SCD) eight years ago, I haven't had a single depressive episode, no extreme mania and I have maintained a healthy weight without restrictive weight loss dieting too. It is amazing to be depression free after suffering for fifty years. Having celiac restrictions has had a very positive side believe it or not.
#9 ( Renita)
My husband has no problem eating gluten free with me. Look for whole foods like fresh vegetables, fresh lean meats, and eat a diet that is balanced and varied. The best thing gluten free will do for you is get you away from the processed convenience foods, but you can find canned and packaged alternatives. Try rice pasta. For eating out I recommend the Triumph Dining Guide. I've just traveled around the U.S. but since it has chain restaurants as well as restaurants in major cities it works out well.
#10 ( sheryl)
Hi Ema, Welcome to the gluten free life style and yes, it is an adventure! One you don't want to give up on!
I have been gluten-free for just a year and feel so much better.
My daughter was diagnosed 6 months ago. She was having low weight concerns..Now having been on a gluten-free diet for 6 months she has gained back to her normal weight.
I hope you have time to explore the choices that we do have in food choices. At first I was really discouraged but eating a healthy gluten-free diet is worth it. It is so fun when you find a "treasure" in the store. I found gluten-free mushroom soup (Progresso) and fixed a favorite casserole I had not had for over a year! I was so glad to find it in my own grocery store.
I did experiment with some flours and found my favorite a mixture of rice flour, tapioca flour and potato starch. Another new flour I have found is teff flour, anyone else using that?