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#16 GF Lover

 
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Posted 30 November 2012 - 03:39 PM

Does millet bother you at all? I have thyroid problems, too, and my endo told me to stay away from all millet... :(

I do love the smell of anything baked. This must be why I love baking! If I pause and think about it, though, rarely the taste is anywhere as exhilarating as the aroma. I even like the smell of warm yeast.


Never heard of millet bothering thyroid disease. It hasn't bothered me one bit. I hope your able to try it but check with your endo first. Maybe it's something just in your case with millet.

Colleen
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#17 ButterflyChaser

 
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Posted 30 November 2012 - 04:20 PM

If you make a search for millet+goitrogen you can read and decide for yourself. This is what I am referring to:

http://jcem.endojour.../4/707.abstract

It shouldn't be an issue unless consumed daily. I always prefer to be safe, but I guess it works differently for everybody, and each has to figure out what works/doesn't work for them.

I have chosen to eliminate all possible thyroid-inhibitors from my diet and see what happens. I am guinea-pigging myself :) I used to not believe it mattered, but I noticed that I do feel hypo from even one serving of cooked almonds or canola (and it wasn't like things I consumed habitually, so even casual exposure matters for me), and hyper-and-then-hypo (which is weird) from just two chocolates containing soy lechitin. For now, I can say that when I keep to this diet I have neither the brain-fog of hypothyroidism, not the useless frenzy of hyperthyroidism.
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Hashimoto's thyroiditis and Grave's disease (2011). It must have been a Black Friday.
Intestinal dysbiosis. Suspected damage to my vili (2012). NCGS according to my dermatologist upon seeing my post-wheat rash.

Gluten-free. Sept 2012.
Canola, almonds, soy = evil.

Grain-free, legume-free. December 2012.
No peanuts and tree nuts. February 2013.
Erb-Duchenne palsy from birth trauma.

My body is trying to kill me.


#18 burdee

 
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Posted 30 November 2012 - 06:22 PM

So I just wanted to throw this out there :)

I am sitting at work and someone is making toast in the kitchen area nearby. I literally started to drool..... I miss toast and PB in the morning so much. gluten-free bread is ok in a pinch but it's just not the same. I've only been at this gluten-free thing for about 8 month now, I do hope this gets easier.... or maybe I just need to move my cubicle LOL!

Cory


Which gluten free breads have you tried? Udi's? Rudi's? Kinnickinnik? Which varieties? Most people who dislike gluten free breads have only tried brands (like Ener-G) which have horrible varieties in grocery stories and a few good ones only available at their local bakery (my experience w/ Ener-G). I actually use the Seattle Brown hamburger buns (Ener-g) as English muffins for my peanut butter and fruit or jam toppings every morning. Food for Life also has some good gluten-free English muffins, which I've tried with PB & J.
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Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.


#19 Kathy59

 
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Posted 01 December 2012 - 04:49 PM

I just made the most wonderful pizza this evening! I usually use Bob's Red Mill, but had a box of Gluten Free Pantry French Bread/Pizza Mix....I used milk instead of water and butter instead of vegetable oil! It is a keeper....crust was thicker than we like...so next time I will divide in half for the thin crust effect, but this made into french bread would be delicious! I think the milk and butter, make it much richer...it is fluffy....tasted very good! I, too, have been guilty of smelling foods....thank goodness if I really want brownies or cookies, Betty Crocker makes good gluten-free mixes...as far as pasta...love Quinoa (sp) pastas! Going to experiment with my first gluten-free pie crust this weekend! Used Udi's Bread to make into bread crumbs for dressing for Thanksgiving...couldn't tell the difference! I do drink Redbridge beer and call it what you want, but it works for me!
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#20 jerseyangel

 
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Posted 01 December 2012 - 05:26 PM

I make pizza crust with the Gluten Free Pantry French Bread mix also. I like thin crust, so I get 3 crusts out of a box.
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Patti


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#21 Gemini

 
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Posted 01 December 2012 - 07:21 PM

I second the Against the Grain baguette recommendation! That is some seriously good stuff.
My favorite pasta so far has been the Jovial brand, but I'm too cheap for that and usually buy
the Trader Joe's rice pasta.


Against the Grain baguettes are like food crack.......once you have them, it's tough to not buy them. I think it is the best gluten-free French-type bread out there. It is delicious grilled and used to make bruschetta.
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#22 gatita

 
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Posted 01 December 2012 - 08:17 PM

Against the Grain baguettes are like food crack.....


:D :D LOL!!
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Diagnosed with wheat hates me 4/13


#23 Kathy59

 
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Posted 01 December 2012 - 11:25 PM

I have tried both the rice and corn pasta..I prefer the corn pasta because i feel like I am biting in to something...however, I do not have an allergy to corn...at least that I am aware of..
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#24 JNBunnie1

 
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Posted 02 December 2012 - 01:10 AM

Against the Grain baguettes are like food crack.......once you have them, it's tough to not buy them. I think it is the best gluten-free French-type bread out there. It is delicious grilled and used to make bruschetta.




HAHAHA!!!

Sometimes I go all out and roast garlic bulbs and let them cool and spread the soft
garlic with oil and melted butter all over the baguette before I lightly toast it.....

So, off to the store on the morrow!
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If you're going through hell, keep going. ~Winston Churchill

#25 Googles

 
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Posted 02 December 2012 - 05:34 PM

I make people describe to me what they are eating when they are eating something that would be yummy before I went gluten free. Then I get all specific with questions. I feel I am just helping them be more mindful of their eating. :P When I first went gluten free I would have cravings for gluten filled goodies when I got glutened. It made going by the bakery section at the grocery store pure torture. Luckiily that stopped after a couple years. Now I can see gluten filled food and 99% of the time I have no problem just passiing it by. That other one percent makes me search out my gluten free goodies.
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#26 myquest7846

 
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Posted 03 December 2012 - 02:34 PM

I think I would really truly miss the smell of the occasional piece of warm French bread if it weren't for a gluten-free baguette I buy at Whole Foods (I think the brand is Against the Grain?) It makes the best garlic bread! It's a little eggier than most baguettes, but I actually prefer that.

That bread alone has saved me from missing anything bread-like. Even my non-gluten-free housemate likes it just fine.

Now if a perfect pasta would just come along...


ps. (don't get me wrong, there are plenty gluten-free versions I enjoy, but none matches a real semolina)

I can't stand the rice pasta, it's just not the same texture - but I find that the corn pasta is good, found at Trader Joes. Still searching for a good bread, Udis, Rudis, tapioca bread, yuck.
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#27 IrishHeart

 
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Posted 03 December 2012 - 03:33 PM

Against the Grain baguettes are like food crack.......once you have them, it's tough to not buy them. I think it is the best gluten-free French-type bread out there. It is delicious grilled and used to make bruschetta.


food crack :lol: indeed

I make crostini out of them. Cut them into 1 inch rounds on the diagonal, brush them with garlic /herbed EVOO and lightly broil quickly. 1-2 minutes.

Then, let them cool.

Slather them with some goat cheese and a dollop of marinated roasted peppers (make these beforehand---use yellow, red and green grilled or broiled peppers that have been seeded and cut into strips and marinated in some balsamic vinegar, EVOO, thyme, basil and oregano for a few hours--and placed in the fridge)

and you have a taste treat to die for.

The people who make toast? ..............will come over to your cubicle to see what smells so good.....!
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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

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"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
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#28 Coryad

 
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Posted 04 December 2012 - 02:12 AM

Against the Grain baguettes are like food crack.......once you have them, it's tough to not buy them. I think it is the best gluten-free French-type bread out there. It is delicious grilled and used to make bruschetta.


LOL! This thread is like food porn :D

I'm traveling in China for work this week and I must say it's interesting ... they don't have a lot of processed foods here so I "think" I'm pretty safe. I'm sticking to veggies and meats... they do have awesome fresh fruits so I fill up at breakfast. One thing I noticed was they keep the cooked bacon on top of sliced bread. I could not for the life of me figure out why, but then I realized they are using the bread to soak up the grease. Sadly, this also means no bacon for Cory :(
I also brought some Lara bars and gluten-free pretzels to tide me over :D Every place I've eaten has been very accommodating when I ask for no sauces but they have no clue what gluten is...
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Cory

Diagnosed Celiac 4/12 due to DH
Eliminated food molds 1/12

#29 jerseyangel

 
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Posted 04 December 2012 - 06:08 AM

LOL! This thread is like food porn :D

I'm traveling in China for work this week and I must say it's interesting ... they don't have a lot of processed foods here so I "think" I'm pretty safe. I'm sticking to veggies and meats... they do have awesome fresh fruits so I fill up at breakfast. One thing I noticed was they keep the cooked bacon on top of sliced bread. I could not for the life of me figure out why, but then I realized they are using the bread to soak up the grease. Sadly, this also means no bacon for Cory :(
I also brought some Lara bars and gluten-free pretzels to tide me over :D Every place I've eaten has been very accommodating when I ask for no sauces but they have no clue what gluten is...

Sounds like you are going to be fine on your trip :D

<sigh> Sorry about the bacon, though. <_<
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Patti


"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

#30 IrishHeart

 
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Posted 04 December 2012 - 06:17 AM

Sounds like you are going to be fine on your trip :D

<sigh> Sorry about the bacon, though. <_<


:( oh me, too.........man, that is a terrible waste of good bacon....
Safe travels, Cory.
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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif





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