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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Help! I Need A No Salt, High Iron, Gluten Free Recipe
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10 posts in this topic

I'm cooking for a group of 11.  4 are gluten-free and one of the gluten-free is also on a no salt and high iron diet.  I am just not creative enough to come up with anything.  I'm thinking about quinoa and then something with shrimp?  Any help is appreciated!

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I'd grill or roast meat - leave the no salt person's piece without salt and season the rest. Meat is high in iron, right?

I'd think shrimp would run the risk of high salt-ask the person if its ok for them.

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I avoided seafood like the plague while I was low iodine. I imagine that salt would also be a problem with seafood.

 

When I start to get anemic I get really serious cravings, all I want to eat is red meat and spinach. I can't eat spinach, but it has insane amounts of iron. Not sure what age group you are cooking for, or if they would like it but there are lots of great ways to have spinach. I always just liked it either fried with garlic and bacon or as a salad with fruit and a vinaigrette.

 

Quinoa does have a fair amount of iron in it, but not everyone is comfortable eating it and not everyone likes it. I guess the same could be said of spinach in terms of liking it.

 

I guess my best recommendation would be to talk to the person with the most restrictive diet for ideas about what a normal meal is like for them. That can help give you ideas about what you can do and plan from there. Also, I'm not sure if you're whole house is gluten free or not, but remember that regardless of the answer to that question, it is normal and okay for people who are gluten free to deny food in other people's houses. All you can do is accept it and let them be hungry or eat what they brought.

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Here's the scoop, it's at my house and we eat gluten-free due to 2 of my kids.  So, my rules ;)  My mother is the one with the most restrictions but this is very new to her so I'm trying to help her out.  The group will include 1/2 children and 1/2 adults and I know that one of the adults is picky but he'll drink a lot of beer to cope, so who cares what he thinks (not that drinking beer is bad but it gets annoying).  My kids love quinoa and they are the majority when it comes to children.  

I'm thinking about a spinach strawberry salad-that's delicious.  The seafood is naturally higher in sodium but very high in iron.  I think (have to double check) that we're after no added salt.

I can be a real B about foods because we get so much negativity about the gluten-free diet.  You know, restaurants, relatives who think it's BS, etc.  So, I'm cooking the same foods for everyone and if they don't like it they will survive!  Now, that being said, whenever I feed a group a gluten-free meal they are surprised that they like it-I think we've all experienced that!

I have a bunch of porterhouse steaks but hate to waste them on a crowd plus it'll be too cold to grill.

JNBunnie, what's the wilted spinach like?  I've only ever had it cooked with butter or creamed.

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Cooked chicken livers with onions over brown rice. Pour hot barbecue sauce over all. Add spinach salad as a side.

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Ah, didn't realize it was family to cook for. I know that I, and a lot of others, just don't eat at other people's houses, no matter what they say about how awesome they are at gluten free. It isn't an insult, just paranoia and self preservation. :) That's cool though that you're helping her navigate this new world.

 

I don't believe in such a thing as too cold to grill. Then again I wouldn't waste good steaks on company, family or not. :P

 

Spinach strawberry salad sounds so good. I can't wait to give spinach another try this summer! It must be really cool having not picky kids.

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Here's the scoop, it's at my house and we eat gluten-free due to 2 of my kids.  So, my rules ;)  My mother is the one with the most restrictions but this is very new to her so I'm trying to help her out.  The group will include 1/2 children and 1/2 adults and I know that one of the adults is picky but he'll drink a lot of beer to cope, so who cares what he thinks (not that drinking beer is bad but it gets annoying).  My kids love quinoa and they are the majority when it comes to children.  

I'm thinking about a spinach strawberry salad-that's delicious.  The seafood is naturally higher in sodium but very high in iron.  I think (have to double check) that we're after no added salt.

I can be a real B about foods because we get so much negativity about the gluten-free diet.  You know, restaurants, relatives who think it's BS, etc.  So, I'm cooking the same foods for everyone and if they don't like it they will survive!  Now, that being said, whenever I feed a group a gluten-free meal they are surprised that they like it-I think we've all experienced that!

I have a bunch of porterhouse steaks but hate to waste them on a crowd plus it'll be too cold to grill.

JNBunnie, what's the wilted spinach like?  I've only ever had it cooked with butter or creamed.

 

 

Um, I used to do it with a bit of olive oil and diced garlic. My tummy decided it doesn't like

spinach anymore :( . No reason not to do it in butter! Or creamed or however you and

yours enjoy it. If you wanted to do a beef dish, perhaps lasagna or spaghetti squash?

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My mom has to be extra low sodium sometimes. Not what you are thinking of serving but the " broth" they inject chickens with is salt water. I get " natural" chicken but check the sodium. Chicken should have some - about 40 mg . You'll see some with 130. Leaving no room for anything else on the chicken.

Watch the bottled sauces - like BBQ, too. It's amazing the differences in sodium.

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Chicken is a good idea-we raise our own and I canned a bunch of tomato sauce last year so no salt!  I'll have to check the freezer!!!

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