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

Having A Hard Time Coping
0

9 posts in this topic

Hi all.

I'm really having a hard time coping with being gluten-free. It's not so much the the actual diet as it is my lack of alternatives. It seems like most people can substitute rice flour or soy flour and have breads or pasta. Same with milk: replace with soy, rice or even almond/hazzelnut. What do you do when you're allergic to all those things. Im allergic to soy (get really bloated and feel harrible), rice reacts as bad as gluten in my body and nuts cause aphylactic (sp?) shock. I know I should think of it as a new way to eat, and just cut out the stuff, but I'm so used to breads/pastas/baked goods etc, that I don't know if I can.

Any advice?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Here are some suggestions:

Enchiladas

Bean Flour Tortillas

These are great and can be frozen, I would suggest doubling it

1/3 cup light bean flour

1/2 cup cornstarch

2 tablespoons tapioca flour

1/2 teaspoon salt

2 eggs or 3 egg whites

1 1/2 cups water

oil for brushing the pan or skillet

Mix everything together and let it sit in the fridge for about 20 minutes. Heat a skillet or pan at medium-high heat and cook them like pancakes, just keep turing them to avoid buring. Store in wax paper in a plastic bag in the freezer or fridge.

Sauce

2 tablespoons chili powder

1 cup chicken broth or water

1 teaspoon garlic salt or to taste

1 1/2 tablespoons cornstarch

1 can tomato sauce

Just heat this all up in the microwave or the stove

Mix the sauce with your favorite filling. I buy mexican frozen veggies and thaw them in the microwave and mix it with the sauce. This could also be frozen. Very yummy!

I got this recipe idea from Tiffany (Tarnalberry) and it is very good:

-your favorite veggies (I use a bag of green giant mixed veggies, broccoli, cauliflower, and carrotes)

-1 teaspoon of each of the following:

rosemary, thyme, summer savory, oregano, sage

-1/2 cup of Kraft Balsamic Vinaigrette if this has soy try Tiffany's recipe

Balsamic Vinaigrette

1/4 cup balsamic vinegar (get the best stuff you can afford)

1/4 cup extra virgin olive oil

1 lemon

1 tsp rosemary

1/2 tsp basil

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp ground mustard

1/4 tsp ground sage

1/4 tsp salt

2 cloves garlic

Combine vinegar, oil, oregano, thyme, mustard, sage, and salt in a container for salad dressing. Zest the lemon, and add zest to vinagrette. Juice the lemon, removing the seeds, and add 2 tbsp of the juice to the vinagrette. Crush the rosemary as much as possible and add it in. Crush the garlic and add it as well. Shake well to combine, and for best results, refrigerate overnight before serving. Note: Vinagrette will separate over time, and in the refrigerater, the oil may congeal. Simply let it come to room temperature and shake to combine.

Cook it all together until the veggies are done

chili

1 pound hamburger

2 cans of Heinz beans in tomato sauce

2 cans of Heniz chili style Kidney Beans

2 cans tomato sauce (or whatever you want as a base)

1 can of tomatoes

2-3 tablespoons of Mc Cormick Curry Powder

1 cup of corn

1 red pepper in small pieces

1 onion minced

optional (mushrooms, green pepper)

Cook the hambuger, onions, red pepper, mushrooms, and green pepper, in a frying pan/ skillet until the meat is done. Then throw everything into a big pot and cook for about 20 mintues - 30 mintues

Done!

0

Share this post


Link to post
Share on other sites

Have some {{{hugs}}}!! I'm allergic to rice and tree nuts, and soy messes with my hormone levels! I use a flour blend of one cup each of garbanzo bean flour, potato flour, corn starch, and tapioca flour. I haven't found a decent bread yet, and I am not sure I ever will, so I just do without it.

0

Share this post


Link to post
Share on other sites

Are you ok with dairy? I say this all the time, but the best gluten-free bread and baked goods I have found are from Grandma Ferdons (www.grandmaferdons.com). She uses corn and potato for almost everything. The egg bread is my favorite, but it does have milk.

0

Share this post


Link to post
Share on other sites

Thanks guys!!

Having folks like you around is really making this more bearable. No one I know has this (or has even heard of it) so it's comforting to have folks round that really understand. My fiance Paul has been wonderful, even offering to go gluten-free with me, but he's been the only support I have besides this group.

Thanks again for putting a smile of my face. ;)

0

Share this post


Link to post
Share on other sites




Hi,

Just hopping in to say you're not the only one :) i am celiac, my ds (age 3) eats gluten-free AND he's allergic to soy. Ridiculously allergic, none of the lecithin, vitamin E, etc. Soy is I think more pervasive than wheat in our country :blink: But we do it, everyday, follow the diet. Oh, and we're vegetarian (rolleyes...)

Merika

0

Share this post


Link to post
Share on other sites

Have you tried Quinoa pasta? Quinoa is a great gluten free grain for those allergic to rice and soy. As far as dairy or soy replacements, sometimes it's best to go without. Might I suggest a diet consisting of "clean' organic meats, organic fruits and vegetables, spring water, and organic spices... you can create a virtual smorgasbord of delicious allergen free meals this way. I've actually gone to this more "pure" diet in the past few weeks after several allergic reactions to processed foods. (no cross contamination and positive they were gluten free)... I haven't given up dairy, but I'm sticking with organic minimally processed cheeses and organic milk.

0

Share this post


Link to post
Share on other sites

My son is allergic to dairy,soy,citrus,peas,navy beans,almonds,chicken +(all poultry) and until two weeks ago rice gave him a tummyache although all allergy tests were neg. for rice. it was beef,green beans,broccoli, potatoes,gluten-free apple sauce,egg yolks for months.(+ liquid calcium/vitamins). lamb,chebe cinnamon sticks and a few other things have been added succesfully but it took time.

I was looking for an alternitive for milk for my self when I discovered that westsoy had comeout with a gluten-free rice milk. I let my son try a little. No tummyache. The next day I let him have some more. He has not had any problems with it. I then tried some delta brand jasmine rice.-overcooked it. No problems. Maybe you need time to heal. Some brands of rice may be packaged in non-gluten-free facilites.

www.chebe.com-yummy they use tapioca flour

0

Share this post


Link to post
Share on other sites

You can get used to a new way of eating (the way you're eating now was once new to you), but it can be tough - mentally in particular. But with so many food intolerances, there isn't a big choice. Looking for some of the old favorites is fine (it looks like corn tortillas, for instance, should still be fine for you), and minor substitutions for some things (millet or quinoa for rice, for instance), and other specialty substitutions (like DariFree for milk - made from potaties, or corn pasta). But you've got to meet those substitutions half way with some new things to fill in the spaces that the things you can't replace leave behind. But that's what the cookbook section of your local library/book store is for! That, and your imagination. :-)

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
      103,639
    • Total Posts
      918,434
  • Topics

  • Posts

    • How effective is HD skin biopsy after being gluten free for a year
      DH is celiac disease that appears on the skin (gluten triggered).  It does not appear when you are consuming dairy, which sounds like a separate issue for you.   A DH biopsy requires active lesions (new/fresh) from consuming gluten.  So, if you want to be tested via a skin biopsy you must go back on gluten.  Finding a dermatologist who knows exactly how to biopsy for DH is often difficult.  Be sure your Derm is knowledable and has biopsied for DH before. Why no endoscopy for now?  I bet your GI  knows that your insurance will deny the endoscopy.  After all, you tested negative to the blood panel.  Your GI should not even ordered the blood panel knowing that you had been gluten free for months.  You have to be consuming gluten daily for 8 to 12 weeks for the blood test to be accurate.   Did you ever test positive?  Why did your primary diagnose you?  Having the gene just means you can develop celiac disease.  Some 30% of the population carries the genes.  The gene test should only be used to help rule out celiac disease.  
    • How effective is HD skin biopsy after being gluten free for a year
      No one can say exactly how long you might be able to get a positive dh biopsy after having been gluten free as long as you have been. The Chicago Celiac Disease Center says this: http://www.cureceliacdisease.org/faq/im-scheduled-to-have-a-skin-biopsy-to-screen-for-celiac-disease-should-i-maintain-a-gluten-containing-diet-similar-to-those-who-are-being-screened-via-blood-or-intestinal-biopsy/ http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ You said you had a flare of the plaque psoriasis -- that is NOT dh so why do you think the dh biopsy will show positive? Testing positive for the celiac genes does not mean you have celiac disease. 30+% of the population have the celiac genes but only very, very small fraction of those people do or will present with celiac disease. The gene tests are only used to rule OUT celiac NOT to diagnose it. Frankly, I can understand why your GI does not put any stock in your Primary doc's thinking you have celiac disease. A positive celiac gene and the boils in your armpits which the GI never saw and were never biopsied for dh but they resolved on a gluten free diet and so did your plaque psoriasis. That's all the GI has to go on. I don't know why you are pushing an endoscopy. If you've been eating strictly gluten free then an endoscopic biopsy for celiac will be negative.  Your PCP should have done a celiac blood panel on you back when you were still eating gluten rather than dx you based on the celiac gene you tested positive for.
    • How effective is HD skin biopsy after being gluten free for a year
      I've been gluten free for a year now and my gastro wants to wait for the endocopy until I'm eligible for the colonoscopy when I turn 50 later this year. I don't think she believes I have celiac, even though I tested positive for one of the genes associated with celiac and my primary has diagnosed me as having celiac. The gluten sensitivity blood tests came back negative, of course, since I was gluten free for 9 months at that time. Why is she waiting? At any rate, My digestive system has improved greatly, but when I reintroduced non fat Greek yogurt in my diet, the plaques psoriasis returned on my elbows. My primary believes it is dermatitis herpetiformis (as well as I, since before going gluten free, I used to get boils in my armpits) and I'm scheduled for a skin biopsy in 3 weeks. However, I eliminated dairy from my diet 4 weeks ago and the plaques psoriasis is healing like it did when I eliminated gluten from my diet a year ago. If the scar is reduced to eczema, does that mean there still are IGA deposits in my skin? I don't want to resume dairy since I experienced a cross reaction to the casein in cheese and found lactose was on that same list. So my question is, how long do the granular IGA deposits remain in the skin in order to have a valid skin biopsy test performed for dermatitis herpetiformis? Since it takes 1-2 years for dermatitis herpetiformis to heal on a gluten free diet and I just had a recent flare up, can I continue on my dairy free diet or should I resume eating non fat Greek yogurt for the next 3 weeks just for this skin biopsy?
    • Celiac Night Vision
      Thanks Cristiana. It was Mistyx7 and night driving. Migraine type is very personal but does not appear to be closely connected to celiac or my peculiar scotomas. If you think going gluten-free has improved it that deserves a separate topic!
    • Burning Sensation
      The last post was from 2011.   if you can eat a regular pizza crust with no issue, then gluten isn't your problem.  You might want to look for something else.  The amount of gluten in a beer or fryer cc is very very small compared to eating a pizza crust.   I am assuming you do not have Celiac disease.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,732
    • Most Online
      1,763

    Newest Member
    SueJ
    Joined