aeraen

Few domestic airlines even offer actual meals anymore,  and those that do usually offer a limited selection, and no longer cater to special diets because the possibility of waste if the flight is delayed, canceled or you are reaccomodated on an alternate flight or airline.  But, call your airline just to make sure.  The reservations agent should be able to let you know. 

 

Still, even if they do offer a gluten free option,  make sure you have enough food in the event that your order gets lost, or in any other way messed up, or you encounter a significant delay like Takala mentioned.   I fly a lot (work for an airline), and while I have had my  share of snags, most of the time I've had smooth sailing.   The TSA will let you pass with just about anything if you tell them it is because of a gluten sensitivity.  Really, they can be very accommodating.

 

Like Takala, I bring sliced cheese, rice crackers and fruit.  I've also brought  yoghurt (allowed past the TSA because of a special diet).  A tip I received  from a TSA agent for ANYONE wanting to bring yoghurt past security is to freeze it solid in its container, and keep it cold on the way to the airport.  If its solid when you go through security, they can let it through. I've also never encountered grief from a flight attendant for bringing my meal on board.  Just make sure you have a container small enough to fit under the seat in front of you and you're golden.  

Remember, too, you can bring several 3 oz containers of liquid/gel substances in your carry on.  I bring several small tupperware-type containers of peanut butter, then sliced apples or carrots to dip into it. I've also brought hummus in those same small containers, with sliced red peppers or other veggies or crackers to dip. 

 

Honestly, I eat better than the passengers that buy a meal. 

 

ETA:  Funny, Julissa, about the gluten-free Lite      I simply would not trust a gluten-free meal on an aircraft.  Those meals are assembled in the same kitchens as all the other meals and I just would be too afraid of cross-contamination combined with a "please remain seated with your seatbelt securely fastened" situation.  

For me, poop was all over the place - color & texture. I figure that there might be some damaged stuff to clear out the first few weeks.
I also think it takes a while - months or years, to get the whole system back on track.

I'm glad you followed up w/ an explanation, Karen. You had me scared for a moment.

First of all, let me congratulate you for your achievement.  Remember, you did it for you, not your parents, so enjoy it for yourself.  

Now, for the scolding (gentle and loving, I promise!).  If the real issues have nothing or little to do with your celiac, please don't use celiac as an excuse. Part of the issues we gluten-sensitives have with the general public is the perception that we are using celiac as social or psychological crutch.

If you are ambivalent about your field of study, or your family's lack of concern, please work through those issues directly.  That is far more productive  than throwing celiac in as a red herring.  To your credit, you recognize that you are doing that and admitted it.

Now, go out with your friends and celebrate your achievement!

Consider yourself lucky that you have friends that ask YOU, rather than talk about it among themselves. They are giving you the opportunity to educate them, rather than gossiping behind your back. Thank them for that, next time you talk. It will open their minds and keep you from appearing defensive in their eyes.

I love the explanations offered by others here. As an early gluten-free-er, I felt happy that I was not one of those "crumb people" who was sensitive to minute particles of gluten. Yeah, laugh at me now, but that was in the early stages of my education. I've learned since. So, if those directly affected can be so mis-informed, we have to forgive those who have never been affected by it.

Believe me, it gets better and easier once you've gotten used to it. There are pages and pages in these forums of inexpensive ways to make your own food. The only thing you can't replicate gluten free is convenience. It will take you time to make your own food, but it doesn't have to be spendy.

First of all, if it is affecting your job performance (I'm assuming that leaving a classroom to run to the restroom could do that), stop relying on the cafeteria for lunches. Heck, as a cost saving (as well as nutrition) measure, my son brought all of his lunches from home. He isn't celiac, but it saved us money rather than costing more.

Second, stop buying the packaged gluten-free foods. Instead, find your local Asian food store. There you will find a wealth of rice based ingredients, especially flour and noodles. I find my favorite rice based crackers there. A can of tuna, a little mayo and I have the ingredients for tuna salad on crackers. Nice lunch. Replace the tuna salad with chicken salad, egg salad, ham salad, thinly sliced beef roast, hummus... you get the idea. Even PB&J taste pretty good on rice crackers. If you don't have a Asian food store nearby, and can't find the crackers in the Asian aisle of your local food store, Blue Diamond makes some nice rice/almond crackers that can be found in the regular cracker section of most supermarkets.

In the end, what it comes down to is being creative and even a little adventurous. You can eat gluten-free on a shoestring budget.