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I'm sitting here eating a grilled club melt courtesy of Udi's as I type. My local health food store just finally got it in. $5.99 a loaf, but it's WORTH it. Very nice. Between this and my beloved Chebe, I've now got "bread" covered I think. I can do pizza, garlic and Parmesan bread sticks, and now, finally I've got a bread that's good for sandwiches!
On second thought, this stuff could be dangerous. I'm siting here chomping on my second sandwich! Probably a good thing it is so expensive, otherwise I'd probably eat way too much of it!
FYI, the acidity of tomatoes changes as you cook them. Raw tomatoes are much less hard on the digestion than cooked tomatoes. Bad news if you have a sensitive stomach and like pasta sauce. Good news? There are lower acid tomatoes out there that you may be able to eat. They're the yellow and orange ones you see sometimes in the veggies section. Just stay away from the red ones and bottled sauce. You can make your own sauce from the low acid tomatoes, some olive oil and garlic instead.
It may have been the Nature's Path cereal you ate. I'm having issues with their frosted corn flakes and their Mesa Sunrise. I looked it up and their cereals are supposedly gluten free but they are made on the same machinery as their gluten cereals. They say they wash the machines and throw out the first part of a no-gluten batch to try to minimize any cross contamination, but there are several places where I found instances of people reacting to them.
My own stomach isn't taking them very well at all. I'm sitting here typing at you with a stomach ache because I ate a handful of dry, supposedly gluten free corn cereal last night. Other than that I've had nothing with gluten in it, nor have I eaten anything that could have been cross contaminated in any other way so I'm pretty sure that it's the cereal and not something else. (Same thing happened when I ate some of the Mesa.)I don't think I will be eating these again. I'd advise you to remove those cereals and see what happens. If the whole thing settles down it was probably the cereals.
I used to work in a Dunkin when I was in college. I agree strongly with what was posted above. If you are buying it from the store you'll need to check the bag but likely you'd be okay with the plain. (I'd buy that and grab your own flavorings to be safe.) I would not suggest you go to Dunkin and try to order coffee there if you are super sensitive.
You literally can't work there and not get stuff from the donuts all over everything including yourself. That means cross contamination is almost a given and as much as I love Dunkin I'd never do it knowing that, remembering how I would come home covered in the coatings from the donuts et all. It was almost as bad as deep fry grease and we didn't even make the donuts in our store. Just moving all that around inevitably gets you dirty with all the crumbs and toppings.
Even if a food worker made your coffee fresh, odds are just standing over it and making it until they cap it could gluten it and no, I'm not kidding.
Oh, I really miss Dunkin.
I went in to meet someone last month and I nearly fainted from the smell. I have had actual dreams about Dunkin donuts and Popeye Fried chicken where I am walking around feeling lost and very hungry but I seemingly can't even have a donut or a piece of fried chicken in my dream! It's maddening!
The hardest things to give up for me were Dunkin Donuts, Popeye Fried chicken, and my monthly Big Mac with FF. I'm not often tempted to cheat, but those are the three things I have the most trouble with.
I don't necessarily believe in the whole low carb vs low protein vs low fat diet thing. A balance works best for my body. I do find I need a certain amount of carbs and fat to function and while I make it a point not to gorge on either I do include them in my daily diet regime.
I eat more fat than the Ornish and Pritikin type diets would suggest. I eat more carbs than the South Beach and Atkins Diets would suggest but I watch my calories regardless. I eat 1600-1700 calories most days, and rarely do I splurge with more food except once in a while on a holiday. If I eat fat, a bread thing, or a dessert, I just count it, and adjust the calories so I am not over doing it that's all.
I do prefer real butter to fake, but use olive oil, sesame, and peanut oil most of the time because they are better for me. I hardly ever eat much more than a tablespoon and a half a day of those or deep fry with them. Mostly I use them in stir fry meals with lots of veggies. I save the real butter for things like real mashed potatoes, for making pasties, food recipes where it's really needed.
I do believe the type of fats and carbs you eat can have a real effect on your weight, hence I tend to eat a lot more complex carbs than less complex ones, and I try to stick to the good fats, but I also believe the body needs those things, fat and carbs, in certain amounts to function and that going too low on either can be counter productive to weight loss.
I noticed that when I did try the low fat or low carb diets my hair and usually reflected that switch in diet fairly quickly. Too little of either and my hair gets really awful, and my nails get brittle. I have a problem with that as it is, hormones, so I really can't take the oils etc out of the diet on top of it or I risk too much breakage.
All that being said when I swapped out the regular breads and pastas for the non-gluten versions something good clearly happened. For the record I am eating roughly the same amount of carbs and fat that I was when I started in January. No calorie change. But I have dropped almost 18 lbs since then and I couldn't lose weight before that no matter what I did due to the hormonal issues.
I was on hormones, have been for well over a year and a half now and there is no change in dosage or exercise level either and yet I'm peeling off the pounds at a steady if rather slow rate after not being able to lose weight at all for literally several years.
I just don't feel as satisfied on a high protein very low carb diet. The first month or so, before I found the gluten free pasta and Chebe bread I was very unhappy. I was still eating 1600 calories a day but I was starving all the time to the point where it would literally wake me up I was so hungry.
That is pretty unusual for me. I do like my food, foodie might as well be my middle name, but eating every single meal on time isn't a major thing. I am just not obsessed with my next meal like some people tend to be when they diet. I like my food to taste really good when I eat it, and i can be incredibly picky about that, but I don't care otherwise. If I am not hungry I don't force myself to eat.
On the no-bread version of the no-gluten diet I was just miserable, hungry like I have never known hunger before!
Adding in a bread stick with the soup or eating some pasta once or twice a week made a huge difference for me. I can live with gluten free so long as I have my bit of bread, the odd bowl of spaghetti or even a cookie or a brownie once or twice a month. I cannot live on meat, fruit, and veggies alone. There has to be some carbs and fat or my body just doesn't like this diet at all!
For what it's worth adding the bit of bread or pasta hasn't affected the weight loss thing much from what I can tell. First month I lost a lot of bloat plus probably a pound and half of honest fat a week, and that's continued pretty much.
I'm not adding extra calories just because I want to add bread. I still eat everything I am supposed to, in a balanced way. I just eat a bit less of the other stuff to make up for the extra bread or pasta calories. Usually I save the bread and pasta for the days I walk too. I always figure that helps since I am probably burning more efficiently on the days I do walk than when I do not.
I think that is the key to having your bread and pasta and not gaining really. You just have to make sure you don't overeat on that score, though honestly given how most of the gluten free stuff tastes? I can't see how so many people get fatter on the substitutes. I've admitted I am a picky eater, maybe too picky, but still I absolutely will not waste my calories on bread that tastes like sawdust, I just won't. I'd rather do without unless I can have the few things that actually taste good to me. For me that means the bread sticks or a little pizza made from the Chebe mixes.
(I did try a lot this month that wasn't Chebe. In the end I decided it wasn't worth the switch. I am far more hungry this month on the other breads than I was on the Chebe mixes. The pasta worked but the breads I tried just didn't.)
I guess that balance thought it helps me in terms of not adding more bulk and so does the walking though I'm not a huge exerciser. I don't think that it makes all that much difference in terms of the weight loss for me, exercising. I just mainly do it because it's good for my heart, and it keeps the bones strong. I think it's mainly sticking to the calorie count, watching which fats, and not letting myself eat the Chebe pizzas and the like every day that has mattered.
Oh and I do use a computer diet program to track all that. Big plus writing it all down every day and I do suggest it. It's made a big difference in how I see portion sizes using this program. I'm much less likely to overeat using it than not.
Does anyone know if regular Nacho Cheese Doritos and Chili Cheese Frito's are okay? The hot versions are on this list but I can't find the regular versions for all of them.
I hope so. Doritos are a major urge thing for me at period time. Rest of the month I leave them alone but when I'm mega crampy and I need me some salty cheesy crunchies I usually will splurge and buy a dollar bag of one of these.
I tried the natural Kettle chips this month? They're supposedly gluten free but made me very sick so they are not a very good Lays substitute for me. The "all natural" baked cheese curls I tried just plain sucked they were so bad. I will never do "baked" anything like that ever again. They may be healthier but they sure tasted like cheese flavored cardboard!
Not worth the splurge.
When it comes to chips I still much prefer Wise or Lays. Wise chips don't seem to be gluten free from what I can tell. I wish they were. I love their onion and garlic chips madly, used to eat a whole bag of them at period time. I'm not sure if it's gluten or the onion and garlic but something about them gives me a stomach ache now so I've given up on them pretty much.
Ditto the Maui onion kettle ones from Target which I used to buy sometimes as a substitute for those. I don't see any gluten ingredients listed on those but they must be cross-contaminated or something because some of those chips they make used to not make me sick and now they all do even the ones without the damning ingredients!
I'm getting tired of the odd handful of all natural blue corn chips and salsa.
Well, I gave it up. 4 things of tapioca flour, a bunch of ingredients and several recipes later I can't make anything like a Chebe bread stick or pizza crust and I'm just not into eating bricks!
For now I'm going with buying Chebe via Amazon. The cases there are actually slightly less than on the Chebe site and I don't have to pay shipping besides. I can buy 2 cases, one pizza one general baking mix and get 16 packs for the cost of about 7 locally. That works pretty for me in terms of budget.
I did think about just buying a big bag from Chebe but the packs are more convenient and I'm feeling lazy after having to measure out so many things. I need a break from that for a while and with the mixes I only have to throw it in the bowl add 2 eggs, oil or butter and some milk and I'm done.
I personally thought the spices in the pizza mix were a bit much but then again when I made the mini pizza crusts and bread sticks they went over very well with everybody and that means I don't have to make separate items for anyone else I am feeding. I finally found a pasta that's gluten free that everyone seems to like as much as the regular kind so that greatly simplifies the kitchen routine for making pizza or pasta meals around here.
We don't eat either more than once or twice a week but it's still nice to be able to make one meal in two pots instead of one meal in 3 or more. I'm not putting everyone in the family on my diet, but having some items that are gluten free around that everyone goes for is a real help sometimes.
About the only thing we all can't agree on so far is the pancake mix and the sandwich type bread and I can't say as I blame them there.
I really don't like any of the pancake mixes or that type of bread that I have tried so far. The Gillian's French rolls I got were not so bad, but I don't think I'd buy them again anyway. They're going to stock Udi's at the health food store as of next month and I will give that a try but the remainders of the Schar's, Kinnikinnick, FFL, I'm dumping as soon as the Chebe cases arrive from Amazon.
At this point I'm pretty much convinced that you could play hockey with the majority of the gluten free breads out there, use a loaf as a puck, and it would likely survive!
So far I've tried the Bob's Mill Pancake mix (Does seem to have a bad aftertaste, maybe the bean thing, but not so bad otherwise. The texture is right and if I add enough banana and blueberries and drench them in syrup they are edible, sort of, but I'm not crazy about eating them.) and the Pamela's. They have the Namaste mix too, but I'm not too sure I want to go there as it's very expensive locally.
I'm thinking I don't really need to worry about that. I don't eat pancakes very often and can skip them mostly. It's the French Toast brunch on Sunday's that I do miss. It's my one indulgent thing on weekends. On Sunday's I wake up and it's bacon, and French toast, with real butter and real maple syrup. Rest of the week I'm usually eating just fruit for breakfast, or grabbing a bowl of corn flakes or a yogurt and a banana. It's an under 250 calorie meal.
I'm really hoping the Udi's is decent, far better than the rest so I can still have the odd tuna or nut butter and jam sandwich and the French toast brunch once in a while. I don't eat huge amounts of bread but what I do eat I really miss a lot.
I just don't feel hungry all the time when I can have some "real" bread type items. I do when I try to go without or try to substitute rice and corn items for it all. That odd sandwich or bread stick with my soup really helps me deal with all this gluten free diet stuff.
Well, 3 recipes later I still have not been able to recreate that tasty dough! Got one bag and 2 more recipes to try tomorrow night, but if that doesn't work I'm hanging it up and ordering a couple of cases of the Chebe off Amazon! So far all I've gotten for my efforts is a bunch of semi-decent tasting biscuits. I've tried the traditional on the stove first method and 2 that don't. I've tried dried parmesan, fresh parmesan, cheddar, and so far everything I've produced is heading for the trash bin.
I hate to say it because I'd much rather do it myself but it's looking like those mixes are just far more cost effective than me trying to do it myself. None of the home recipes I have tried so far use xanthan gum, but I believe it was in the Chebe mixes I bought. I looked at that, almost bought it but at $13 a small container I just felt the mixes would be cheaper if that was the missing ingredient. By the time I've bought the flour, added in the cost of the rest, I'm still spending as much or even more as I am in buying the mixes.
I did want to make my own variation on the pizza crust, the spicing on theirs is a bit heavy for me, but oh well. There is at least one more recipe I want to try though mixing the tapioca flour with mashed potatoes and that does sound interesting at at least for rolls.
I sure hope they turn out better than what I made tonight though.
1. Gluten Free Pantry Bread Mixes. They actually looked great in the oven, but to actually bite into them was like eating cardboard. Complete waste of money.
2. Bob's Mill Pancake mix. The texture isn't too bad, and they are edible with banana, lots of vanilla and blueberries in but the garbanzo bean after taste thing completely kills this one for me. I can enjoy them while I am eating them but for hours after I am wishing I'd just skipped it.
3. Nut Thins. Thought I'd love these, but never again.
1. Chebe mixes. So far I've tried the pizza, the garlic and onion breadsticks and the all purpose mix and I just can't rave enough about them. I want to try the foccaccia, not too sure about the cinnamon rolls given what I have read here, but maybe down the road.
Note: I'm now trying to make the Brazilian dough sans the Chebe mixes. But I have a feeling that I'll still be buying the Chebe mixes in bulk. I'm a decent baker but I'm not sure I can duplicate this one.
2. Gillian's french rolls. Had my first one today with some roast beef and mayo. Not bad, a bit dry. I think next time I may toast this with some garlic butter and reserve it for hamburgers, but not bad.
3. Betty Crocker gluten-free mixes. So far I've done brownie and vanilla cake. Both were pretty excellent almost as good as the real thing.
My local health food store is apparently going to stock some Udi's items soon. They have the Kinnekinik and Bread For Life as well as the Gillian's in the freezer. I have also suggested they carry the Chebe mixes and they said they will look into it. That would be nice. Their gluten free items are really expanding. I was quite impressed today with their selection as compared to just a couple of months ago when I began this gluten-free diet.
Thanks! Those look like they might work. I love the consistency of the Chebe, but the spicing on the pizza and the bread sticks is a bit hard on the stomach apparently. (Onions and garlic can be tough for me to process sometimes.) The regular mix seemed to work better, but if I am just going to go from a straight mix all the time I think I'd much rather try making it from scratch. Chebe mix is close to $5 a package here and I can get a lot more flour for far less here.
So far it looks like a cup of tapioca flour equals one of the regular wheat, at least according to this page on the net I found last night. I'll start from there, try to make a similar sized small batch with similar ingredients to the Chebe start. I'm going to buy a large bag. It's not that badly priced at the Latin store so I guess I can buy one and experiment a bit till I get it right.
They have tapioca flour straight $6 for like 5lb bag from what I saw. Sure beats paying $5 a mix. I'm eating 2-3 a week, and that's a lot when you add it up really. If I can make my own for half that I'm going for it.
I finally found of tapioca flour locally and I am trying to figure out how to make Chebe style dough from scratch. I want to be able to make bread sticks, turnovers and and pizza crust that I can then season as I want. I love the Chebe mixes, they're very convenient of course, but I'd like to experiment a bit with tapioca flour dough and see what I can come up with.
Most of the recipes I can find for Chebe type bread online though seem to start by boiling half the ingredients to start and ending up with a much looser dough than I'd want. Not what I've been doing with the Chebe mixes at all.
Does anyone know if tapioca flour can be used straight in the same amounts as regular flour and/or if it needs yeast, baking soda, xanthan gum, baking powder etc? None of the Brazilian bread recipes I have been seeing seem to indicate using any of these, but the Chebe breads mixes so far are definitely drier and far more like a play dough than something barely cohesive that you just drop loosely onto a cookie sheet and I figure maybe there has to be xanthan gum in there at the very least.
So far I'm guessing it's usually oil or butter, tapioca four, xanthan gum in some quantity, eggs, milk, salt and seasonings and cheese if desired.
FYI, I usually do mix in some dried Parmesan which is why I probably end up with a dryer dough, and have to add in more milk than the package says to get it to the texture I like, but I have no idea of how tapioca flour and xanthan gum I'd start with to make a basic bowl of dough. Can the tapioca flour be used solo? Would the xanthan gum be the glue that holds it together?
Anyone played with this kind of dough?
I've finally got the flour and the xanthan gum, other stuff I might need etc, I'm just wondering where to go from here.
I can understand people who cheat with gluten foods. I've been there with my addictions to chocolate and caffeine. I know I shouldn't eat chocolate or drink coke sometimes, waste my cals on that, but I still do it. There's this switch in my head when it comes to "forbidden" foods. Most of the time I am able to just forget about it, but now and again I get a craving that won't be denied, diet and good intentions notwithstanding.
We all want what we can't have. The more we deny ourselves something the more we usually want it. That's only human nature. Most of us will succumb to things we aren't supposed to have food-wise every now and again, no matter how strong the will power.
I do have to draw the line though when it comes to eating something that can hurt. I simply don't think 4 painful hours on the toilet is worth that Napoleon I'm eying in the fridge case at the local grocery store anymore. If the real bread bugs my stomach and I have to give up my Frosted Flakes, then so be it. I'll find something I can eat and be happy with that. I'm done with courting all that pain via my food choices.
It took me all of a week on a no-gluten diet to realize that it was the right diet for me. I get tempted to eat regular stuff, sure, but not so much anymore. I figure maybe it just takes some people longer. For me all that pain and discomfort going away after years of suffering was a real wake up call.
Anytime I think about cheating all I have to do is remember it means being sick and usually that's all it takes for it to become less appealing that thing I want so bad.
Well, at this point even my doctor has a good case of the gasps that's all I can say. For several years now I've been telling her I had hormonal issues, something that is very typical with all the women in my family. We all blimp out past age 40 for that reason. The thyroid and/or adrenals seemingly go nuts as we age, and it's been that way for every woman in my family so far as I know, on both sides.
I knew I didn't likely have much of a chance of avoiding that and I told them, several times but only recently have the blood tests agreed with that assessment. Finally, about 5 years and way too many pounds later too late, they put me on the correct hormones.
I lost all of 7 lbs in the first year, then promptly gained it back. Nothing after that though I ate my standard 1400-1600 cals a day most of the time.
(I'm a short, small person. That is the suggested cals for someone of my size and bone structure. I'm definitely overweight for my height but I'm still bird boned.)
A year later I quit qluten and WHAM! 12 LBS gone the first month, 3 more since. 15 LBS total in six weeks and I do appear to still be dropping, and that despite the fact that I totally pigged out on the Chebe bread this week when trying out the bread sticks, making cornish pasties, and pizza.
My doctor was in absolute shock when she read the new weight on my chart the other day. She can't quite believe that just dropping gluten has had this much of an effect on my waistline in a period of not even quite two months.
Me, I am very much looking forward to seeing if this lasts. 3/4 of my bad stomach stuff, over. I'm dropping 2-3 LBS a week with no effort apparently, and while I do still have a bad case of the gluten hungries that is stabilizing for the most part.
If I keep up at this rate by the end of the year I just might be fitting into those skinny jeans in the drawer that I haven't worn in a decade and a half.
You couldn't drag me off this diet at this point. I don't particularly like it sometimes, but I'll keep at it if this is the result!
I haven't really liked much of the no-gluten food stuff except for the Betty Crocker and the Chebe mixes so I don't think I am about to go over board that way, but those two things, they'll cover most anything I might be craving once in a while in terms of cake, pastry, cookies, or pizza so I guess I can manage that way. I don't want to get too much into that stuff anyhow. Might put the weight back on if I get to eating bread, crackers, cake and stuff all the time so I intend to limit my consumption of such items.
So far so good though...
I'm definitely turning out to be a Chebe cheerleader. Don't think I could make it sans the tapioca bread thing. I did check to see if I could buy tapioca flour locally but the best I can manage is a tiny bag at the 2 local Latin markets. I figure I might as well stick with the Chebe mix for all the good that will do me as it's already got the other stuff mixed in.
I'm thinking about buying a larger bag of that online maybe since it looks to be my main source for making dough for bread, pasta, and so forth. But I do want to try to make some other stuff down the line with the tapioca flour. I don't like the rice flour based stuff very much.
You know it's funny I really like straight rice, but rice crackers, pasta, rice based bread et all, it just tastes so thin in terms of flavor to me compared to similar wheat items and no amount of sauce seems to change that. I much prefer the tapioca flour based items so far.
I'm going to have to watch it with the Chebe though. It would be far too easy to get addicted to those bread mixes and to eat far too much of them if I am not careful. One thing this diet has taught me is that I am a total carbs addict when it comes to bread and pasta. I never did eat huge amounts, strict calorie count and all, but they were staples before I quit gluten. Taking them mostly out of the diet has done something for my metabolism, clearly. I don't want to mess that up with too much tapioca bread!
I got the idea of trying to make Cornish style pasties when I was looking at the back of the Chebe all-purpose mix yesterday and noticed the calzone/fruit turnovers suggestions. I thought they'd be perfect as a lunch food. Pasties are easy, portable, and will usually keep sans refrigeration okay for several hours so long as you wrap them in foil.
(Anything over 4 hours I usually will put them in the fridge, but that does zap the crust a bit, so does the microwave unfortunately. They do warm up well in a toaster over though.)
Anyway I made chicken ones and beef ones, 2 of each.
I made the Chebe mix as directed, but I used real butter (softened) and whole milk. I'm a stickler for that when it comes to pasties, using the real deal. They can be made low-fat I suppose, but low-fat versions of pasties just never taste good to me.
With a fork I mixed the chebe mix, the softened butter, the eggs till I had a crumbly dough starting. Then slowly I started adding milk in small dribbles, mixing as I went until the dough was pretty firm but just a very little bit sticky. I actually never go by what the chebe mix says on that one. I find I have to just keep adding the milk till I get the right consistency in terms of the dough for what I happen to be making. For bread I tend to use a bit more, for these I believe I actually used a bit less.
For this you want the dough to be a lot like play dough in terms of texture and moistness. Just wet enough to be pliable, but not to stick to a cutting board. Drier than say cookie dough, but not as dry as some bread doughs.
When it was done I spread it out in rounds then flattened them with my hands. I could have used the rolling pin here too, but pasties are supposed to be a bit rustic and I like them to look that way, not so professional.
I them filled them with a mix of meat, potatoes, onions, and some garlic. Chicken in the first 2, ground beef in the other two. Seasoning-wise I kept it simple. Just some kosher salt, fresh ground pepper, and some rosemary.
Lastly, I brushed them with some melted butter and then baked them at 375 degrees for about 25 minutes.
Verdict: They came out very nice indeed! I'm scarfing down one now as I type for dinner. I'll probably do one for lunch tomorrow too. I think I will likely revisit the pasties idea quite a bit in future, maybe vary the fillings a bit to make them more gourmet. I do want to try it with real steak like the traditional pasties of Cornwall. I also want to try making a Peruvian version, maybe a Mexican one with pork.
I'm really enjoying playing with the Chebe mixes but I am also looking for the tapioca flour locally as I want to try working on my own version of that kind of dough soon.