Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

What To Eat For Dessert?
0

8 posts in this topic

Being off gluten I'm trying to find foods for desert for 2 reasons 1: I love desert and 2: I'm losing too much weight.With that said I had replaced desert with chips which I'm starting to believe I have a nightshade allergy or sensativity.Why? Because I ate spaghetti with brown rice noodles and had a bad reaction so I equated this to tomatoes( my mom told me when I was a kid I broke out into hives from this).I also crave chips and this is another sign of a food intolrence and lately my muscle tension and pain has increased since I eat like 3/4 of a bag a day.Sore buttocks muscles,thigh muscle tension,back pain etc.So I dropped all nightshades and although my muscle tension dropped and pain I still have some.Well guess what... I replaced chips with awesome ginger cookies made by kinnikinnick foods and strawberrie bars from glutino foods both dairy free/gluten free ( I'm also dairy free for now during my tests).Well today I read the ingredients and tada potato starch!!! Geez come on really ??!?? So can us gluten free people get any breaks?? What do you guys eat? I'm down to 70% dark chocolate but its so rich I can't eat too much.Thanks for any suggestions

0

Share this post


Link to post
Share on other sites


Ads by Google:

My sweets are rice cakes or kinnikinnick animal cookies and I just found some cookies at target annies gluten free snickerdoodle bunny cookies

0

Share this post


Link to post
Share on other sites

Craving something does not equal an intolerance. More like needing what is in them.

 

I'm allergic to tomatos. They make my body feel like its on fire and i hived up to them during the skin test (quite largely as well). Before my allergy was found out and before the burning started, i avoided it because it gave me a rather large belly ache and i just 'didn't want it'.

 

As for the starch, its a good replacement in some ways.

 

When in doubt, you could always do fruit type stuff. Like apples with a dip (i'm a big fan of peanutbutter).

0

Share this post


Link to post
Share on other sites

Pudding.

There are lots of recipes out there using milk alternatives. Lots using coconut milk, cream. Lots of recipes on the web in a zillion flavors.

0

Share this post


Link to post
Share on other sites

Pavlova or meringues, granitas, brownies (with ghee), Bananas Foster (made with ghee), pears poached in wine and vanila beans, coconut layer cake, lemon poppyseed muffins...lots of great stuff you can easily make yourself.  There are tons of recipes that are naturally gluten free, thankfully.  What kind of chocolate are you having that does not contain dairy? 

0

Share this post


Link to post
Share on other sites




So, you need dairy, gluten, and potato free?

I've had some of the ice cream substitues that weren't too bad (coconut milk and almond milk stuff). I also ate some chcolate chip cookies last night that were gluten free, but not sure about the dairy...

 

here they are: http://www.drlucys.com/cookies/chocolateChip'>http://www.drlucys.com/cookies/chocolateChip

 

Looks like they have potato starch though. :(

0

Share this post


Link to post
Share on other sites

Pavlova or meringues, granitas, brownies (with ghee), Bananas Foster (made with ghee), pears poached in wine and vanila beans, coconut layer cake, lemon poppyseed muffins...lots of great stuff you can easily make yourself.  There are tons of recipes that are naturally gluten free, thankfully.  What kind of chocolate are you having that does not contain dairy? 

Why is it that every time you post food stuff, my mouth automaticallty starts to water?  I think I have developed a Pavlovian response to your posts!!!!!  ;)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,115
    • Total Posts
      919,447
  • Topics

  • Posts

    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • Finally, proof that non-celiac gluten sensitivity is real. ... for the 30 percent of consumers who choose to buy gluten-free products and the 41 percent of ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined