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Eating Gluten Free After Wheat...
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I've read a lot of posts saying they miss the "old food" but I can honestly say, "I don't." This morning I had buttermilk pancakes and baked fresh biscuits for this weekend. Many of the foods I've baked with gluten free flour and starches I think taste better. Sure, it doesn't have the same aesthetic appearances but as Mom always says, "it will eat the same." I'm not sure if its acceptance, it's fresher (I'm having to cook from scratch instead of ready made" or it really does taste better. What are other people's thoughts?

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I haven't baked gluten-free yet, I really didn't bake before. but I will say that all my food is fresh and whole, no preservatives or anything out of a box now. it's really a beautiful way to eat.

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The texture of gluten-free baked goods take a bit of getting used to. I like it now but when I take gluten-free baking to people's houses, my goodies don't disappear nearly as fast as my old "glutinous" baking did. I doesn't help that I've cut the sugar a bunch too.  LOL

 

The main thing I miss is convenience for my children. I can happily order a salad if I'm out and need a bite to eat but my kids are picky eaters and there is no way they'd eat a salad... It's annoying to know that I can't even order them french fries from most places without cc. I travel with a small cooler of fruits and nuts everywhere I go.  :rolleyes:

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I think it tastes different, but for the most part much better, because it's home- baked.  I also don't use gums very much at all, instead using the gluten-free flours that tend to need them less, combined with soaked chia seed.

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The only thing I really miss is McDonald's Big Macs:-) I was gluten free for a little over two months and went back on for an endoscopy. I felt like I was polluting myself. Back on gluten free again and I think lots of gluten free stuff tastes good. Plus I am eating more fruits and veggies....It is a better lifestyle.

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Mostly, I miss the convenience of the food. Not necessarily the food itself. Although, I would do almost anything for a Papa Johns pizza! :)

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I agree with the other responses with missing the convenience of a non-gluten free lifestyle.  I work full time (9-5) and then am in nursing school from 6-10:30pm, so I'm carrying around a huge bag of food with me everyday (breakfast, lunch, dinner, and snacks) which is nowhere near convenient.  I miss the freedom of walking down to the school's coffee shop and picking up a bagel on the way to class, however, being gluten free has made me (obviously) more conscious of what I'm putting into my body and I'm now living a more healthy lifestyle overall.  So I guess everything happens for a reason!!

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A lot of gluten-free things taste better to me. They don't have that overly packaged, to much salt or sugar taste to the. I make breakfast every weekend at home and my non celiac disease kids love my food and prefer to eat the gluten-free stuff. I'm all for it, then I don't have to try to make seperate dishes. :)

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I've cooked and baked from scratch my whole life but have tried a few gluten-free commercial products.  YUCK!!!  The only things I really miss the texture of include croissants, English muffins (sure, homemade are good but not as good), yeast doughnuts and chewy bagels.  But then food is my life and my palate is exceptionally discerning.  I would hands down rather have a gluten-filled croissant than gluten free but I would never be tempted to do it.  A croissant is not crucial to my survival, anyway.  Most things are just as good homemade and easy to re-create such as cookies, cakes, brownies, pancakes, waffles...

 

Traveling internationally can be tricky (especially at airports, other countries where English is not the primary language).  I've traveled just to go to food events - not so much any more.  I really miss the ability of going to food festivals and trying everything.  Now that just is not possible.  But I definitely do not dwell on it at all.  While important, celiac is one of the least stressful parts of my life. It used to be my focus but is not any more.  Of course I am painfully careful but it is automatic and habitual.

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
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    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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