Stormy morning, can't bake most gluten-free recipes as weather prevents rising. So going testing a old recipe from a card (Families card box) I found. Amazingly this is a naturally gluten free, Grain free one. I modified it to be keto friendly and it turned out wonderful.
Amaretti Cookies (card name)
100g Blanched Almond Flour
100g Swerve Sweetener
1/2 tsp salt
1/2 Almond Extract
1 Jumbo Egg White 60g
1. Preheat oven to 350f
2. Mix Flour and sweetener in one bowl
3. In another small bowl whisk egg white, extract, salt til lightly stiff
4. Fold the white mixture into the flour mix.
5. Form 1tbsp balls and place on parchment paper lined cookie sheet, flatten slightly as they do not spread.
6. Bake 18-25 min depending on if you want softer or crisper cookies.
7. Let set for 10 mins before removing to a cookie rack.
8. Dust with a bit of Swerve Confectioners Sweetener when Finished
On another note, did it with vanilla extract and a bit more swerve over the tops for sugar free sugar cookies.
Thrive Market http://thrv.me/gf25
I recently had two Vertigo episodes. I am wondering if the s’mores with marshmallows is the culprit? Has anyone experienced Vertigo from hidden gluten? I am really sensitive to gluten and Casein. I was diagnosed in May 2017 and had an endoscopy in March, small intestine was found to be normal. Diagnosis “May have Celiac”. I do carry one gene. Both Neice and my other nieces daughter are gluten sensitive. Both parents are deceased so I don’t know the history. I hope to hear from you.
I have been seeing doctors since April of this year. I finally got tested for celiacs on Tuesday; I'm still waiting to get the results. I have been sick everyday for the past 8 months. I get rashes all the time. I originally tried to take allergy medicine, but it doesn't help at all. The rashes are sooooooo itchy and even sometimes burn if they get bad enough. After I eat, I feel like I'm getting quick sharp stabs in my stomach. My joints hurt so bad. I feel like I can't even write anymore without having to take a break. I drop things because of the sudden burst of pain in my elbows or wrist. My knees hurt. I am a server who is studying to be an elementary teacher (and so close to having my degree!). Sometimes I get headaches or migraines weekly. I'm losing hair and its gotten to the point where other people are noticing too. I am so frustrated that my body keeps causing me this much pain. I'm anxiously awaiting my diagnosis. I'm so scared to find out the truth. Is this celiacs? If not then I have no clue what is wrong with me. If it it is celiacs, I am absolutely terrified for the journey.
Issues with my digestion contenue, I had to put off my doctors appointment til sometimes in October as that is when my check comes. In the mean time further evaluations by self. 1. Removing Emulsifiers IE Konjac, Guar Gum, Psyllum Husk, or any kind of binding agent for dinner. This conclusion was reached by the floating fats in vomit were bound to protein powders and other foods consumed. Assuming the floating fats are the issues and breaking them down in the evening being more difficult as ones pancrease and bile production slows throughout the day going into the evening. Removing the emulsifiers should lessen the impact and amounts of floating mass in the stomach no digesting and going rancid. Results....only one mouth full of fats, and no benzors the last 2 nights. To early to judge but I think their might be a corralation between my weakened digestive ablitity from the gluten exposure, digestive enzymes, fats, and the emulsifiers in my foods binding said fats to undigestable fiber and proteins that later go rancid thus triggering the irritation that is causing hte purge at night.
Going away from those issues, and to my business. The farmer market, the burgers where hit and miss. Paleo Burgers IE bun less burgers in lettuce are not a huge seller at the market as my competition and other sellers sell, BBQ sandwiches and BBQ plates...I mean why get a 1/4 angus beef burger when you can get BBQ? Only 3 other true celiacs in town so it was not a huge sell at the market.
The Stir Fry...got rained out and did not try at the market but did a group sampling and am still perfecting the dish.
Breakfast, Moderate hit, Build a bowl with Eggs, Hash browns, Turkey Bacon, and Turkey sausage. I do not use pork...I have 2 friends with lyme disease and pork issues so I keep pork out of my truck/market sells and leave it for catering only. Going to try Beef Chorizo and Eggs next market.
Soup...HUGE HIT, I broke out a 14qt soup kettle and made my mothers squash and chicken soup, everyone loved it. Going with pumpkin curry this next weekend and breakfast.
Other updates with business, I am designing the web site, menu and just got our POS in, banners, and new business cards for the catering.I also nailed a commercial dishwasher worth $3000 for $17 at a auction....going to run a hundred some odd heavy bleach and high temp cycles to clean it out.
Going to another topic, my mother, she is too embarrassed to bring up her 2-4 times of diarrhea a week, bloating, cramping with her doctor about the celiac testing. She also had to have her thyroid killed, gall bladder removed, type 1 diabetes, rheumatoid arthritis......yeah I am 90% sure she has it.
I am going to spurge and buy her a home testing kit and have her take it.
I put together a Care Package of corn free, gluten free foods for one of our other members but due to finances I told them they would have to pay shipping but all the food was on me. They never got back to me so thinking to change up the contents a bit and do a drawing....NOW do I want to keep the drawing here for celiac.com members or do I want to do it on my business site/instagram? Maybe both, keep the name of my business off the celiac.com side then combing entries and draw from there.....still have to have the winner pay shipping.
Just like tracking the growth of a baby, I am now upping my tracking unit from days to weeks. I have learned a lot in this short time! The best thing we've done as a family is do gluten-free dinners. The cross-contamination in a family of five can drive me nutty, so it's best for me to stick to gluten-free family meals. For breakfast and lunch, on most days, everyone picks their own things and the gluten-free isn't as much of an issue. I have also decided to try to have a designated spot in the kitchen where I prepare my food, if we are all eating different things.
I have contemplated having the whole family go gluten-free, but am realizing that it may not be necessary (yet). In the meantime, more of our ingredients are gluten-free, many recipes have been altered to be gluten-free, and some family members are better about cleaning up their bread crumbs 😊.
So, mid march 2018 and I go on a family holiday away from home. I was now beggining to grow bored of my gluten free diet so what did I decide to do?.... be an idiot and eat gluten while we were on that holiday! So I ate gluten every day and at first I felt okay... not too great but barely noticeable. Then i started to get more and more symptoms back but because I hadnt eaten anything glutenous in a while now I didnt want to stop again. Then end of april, I started to experience a flare of my asthma and my celiac symptoms got worse. We started going back to the doctors every few days because I was getting worse and worse with my asthma symptoms. It got so bad in the following weeks I couldnt even do any physical activity. Even walking! Without wheezing and my chest feeling tight and breathless. I couldnt even attend school anymore! It continued like this for weeks until I was very ill.....
Please leave feed back and leave a like 🙂
Last year in 2017 around October I decided to start a gluten free and dairy free diet because I had been feeling really ill when I ate gluten. It was hard because my friends all ate gluten (like a lot of people) and I had to watch them eat pizza and sandwhiches and cakes etc . I felt like I was really missing out and I hated that I couldnt eat all the foods I liked. Christmas day came and I had to eat gluten free ~still~ but I was annoyed at this because the rest of my family could eat whatever they wanted and I had to eat the gluten free desserts and snacks that didnt really taste the same. Despite all that by January everyone had gotten used to me eating gluten free and I had come to accept finally I had to eat gluten free for my health. Despite that I had never even considered my symptoms being any more than just a bit of a gluten intolerance.....
(I dont celebrate thanksgiving so that is why I didnt mention eating gluten free then.)
Please feel free to leave feedback and comments as this is my first ever blog and I am still pretty unexperienced! 🙂
Kim Châu Vietnamese Deli Ltd. is recalling Kim Châu brand Spring Roll from the marketplace because it contains egg and may contain wheat which are not declared on the label. People who have an allergy to egg or wheat, celiac disease or other gluten-related disorders should not consume the recalled product described below.
Code(s) on Product
All packages where egg and wheat are not declared on the label
6 22384 00010 2
So I am doing alright, I am getting over that exposure from last month stil....YAY random diarrhea 2-6 times a day...I am starting to wonder if by chance one of my meds changed...sorta want to try that gluten detective and see...but since the obvious exposure the other symptoms aside from the diarrhea have all stopped...it has me stumped if this just the new normal.
I am started up a new business "------ Paleo ------- ---" (censored it as the mods will not let me give names) it is the same name I intend for my food truck, I formed the LLC. I am doing catering right now, selling at farmers markets. I have some odd stipulations with the health department IE I can not cater anywhere but a church right now...has to do with the kitchen facilities and licensing.
The business is Paleo diet based, we do "Paleo Burger" Bun less burgers with a 1/4lb Angus or turkey patty between two chunks of green leaf lettuce. with add ons like guacamole, turkey bacon, vegan cheese, a secret house sauce blend, and condiments like a corn free ketchup and mustard.....those get expensive.
I plan on doing a stir fry menu with beef, broccoli and doing a Texas take with bell peppers and onions in it? trying to figure out the ratios but thinking 5lbs broccoli to 3lbs peppers and onions? Feed back welcome, will be using a blend of Coconut secret aminos and teriyaki sauce.
And a breakfast menu, thinking build a bowl, eggs, turkey bacon, shredded hash browns, maybe turkey sausage, and beef chroizo, heck can do green chili in with the eggs or hash for obrian style and this is to be later tried out in a few weeks
This week we are featuring the "Cave Man Burger" double patty version.
Food truck is a go btw, a local dealer ship will give me the 30k for sponsor ship in early 2019.
Bakery....well since we now have gluten free, cheap breads in most grocery stores people hardly come to me aside from a few dedicated customers....same with almond butters .... depressive really.
Few other life quirks, Ouros my bearded dragon...little princess there is being cranky about her food, no longer accepting live feeders from her dish, she makes me pick them up and feed her one at a time..... but she clears a quarter cup of collard greens a meal, and loves meal worms but they are like junk food for dragons and only supposed to be fed in moderation as they can cause impactation. I find it funny we both live on high protein and deep green veggies lol.
I just invested in buying a Point Of Sale set up...fracked up part buy everything separate on ebay and pay $269....buy from companies pay $779-$1200 I came out on top there and the analytical data I get on sales is marvelous and allows people to order at the kiosk and keep inventory.
OH and I think I screwed myself on money....going to probably run out this month after getting meds and almonds....I spent some money trying to get stuff for others, being nice, and investing in my new business. Hoping karma/god helps out.
I'm progressing nicely, but still hitting bumps along the way. Last night I went to a Japanese steakhouse and thought I made great choices until it dawned on me this morning that imitation crabmeat has wheat in it as a binder. I also tried a bite of seaweed salad and enjoyed every flavor until I realized it had soy sauce in the dressing. The rice paper was a nice alternative to a traditional wonton type wrapper. At the very least, a hard cider to drink was a safe move in the area of alcoholic beverages.
This morning I not only ate one small pancake while cooking them, as I usually limit myself to. Rather I cooked the full recipe and sat down with my kids to enjoy pancakes, bacon, and fruit all together. I used Bob's Red Mill Gluten-free Pancake Mix and the kids couldn't tell the difference. I was impressed with the fluffiness and moistness of the pancakes.
Feeling confident in my flour substitutions, I opted to make brownies after dinner using Bob's Red Mill 1-to-1 Gluten-free flour. The taste was there, but they were a little fragile. The brownies were still a bit warm, so I am curious as to how they will be once cooled.
Here I am a week into this lifestyle change and hoping I am on the right track. In general my digestive system feels better, but I seem to be constantly finding gluten hidden in things I wouldn't think of. Yesterday's discovery happened while reading the ingredients to an Italian dressing packet. I wouldn't have guessed that it would have wheat in it.
Other learning curves are happening as I study labels, noticing where they clearly state "gluten free" and where I am left questioning the food. Most packages have the "CONTAINS:" area in which I check for it to say wheat. However, I realize that wheat isn't the only thing that has gluten.
My appointment today with a nutritionist had to be rescheduled due to unforeseen circumstances. I have the appointment rescheduled for next week and am looking forward to getting more education on this topic.
A couple of weeks ago I received confirmation of what I had suspected for quite some time... I have celiac disease. Feeling that wheat doesn't digest well is different then knowing that it doesn't digest well. The formal confirmation is still sinking in...
At first I was resistant and continued to eat wheat on occasion. I then became determined to give the gluten-free way of life a try in hopes that I would feel better. I then spent several days limiting my gluten intake all day to only crave and "treat" myself to something with gluten by the evening. It wasn't working and was feeling like a roller coaster. I finally dug my heals into my own cravings and knee I had to draw the line. Here I am on day two of gluten-free nourishment!
I feel nourished and haven't had any stomach cramping and bloating. I am craving all the things I shouldn't have like pizza, bagels, a sub...as expected. However, I somehow managed to spend an entire dinner watching four children eat two of my favorite foods, fresh pizza and subs, while I enjoyed a chef salad (no croutons, of course).
I think there's hope for this lifestyle change, but will need to be patient with myself. I look forward to feeling better and learning how to best nourish my body. I also look forward to passing on the information and experience to anyone who it may benefit.
This is a personal note to myself on things to remember next time and things to consider.
If unsure of exposure take glidenX next few meals, blend and nima test samples of ingredients used to see if it was something you fixed.
THOW AWAY that tooth brush....you brushed after getting glutened...your brush is contaminated....
MAKE SURE to add a extra 2 tsp of Liquid Health Energy& Stress and Neurological support between standard dosing, this will help with anxiety and suicidal thoughts that will hit a few days after exposure
LOWER Magnesium Citrate and start using a bit more Magnesium Glycinate to reduce loose stools, and deal with the surge of magnesium deficiency issues that will arise over the next few weeks.
UP dose of slippery elm and marshmallow to soothe the intestines.
CBD oil, and eat hemp meal (mygerbs mill your own), and pumpkin seeds protein (jarrow) Helps with serotonin and melotonin regulation.
DO NOT eat any spicy food, foods with peppers, vinegar, strong in onion, garlic, or acidic foods. Change to a herb seasoned meals, super soft, Italian and french based herb blends work...your stomach is essentially carpet burned treat it that way.
Egg dishes are your friend, make them in the microwave super soft and mushy, no hard edges or those chunks that are tough. Mix about half half nut milk and eggs, blend in 1-2tbsp each of coconut flour, almond flour, mashed veggies, Jarrow bone broth powder, and feel free to thicken with 1-3 tsp of psyillum husk should make about 24oz...will help make your stools pies instead of liquid.
Protein shakes with similar blends and nut meal poridge with just nut milk, almond butter, coconut flour and a scoop of protein powder,
Personal notes, avoid foods that are even a tiny bit corny, allergies are much worse ...you react to things that used to be ok, Citric Acid, gums, propylene glycol, meats sold on those corn laden white blood absorbers under them (go to the back and ask for a pack without),
Stay away from nori, sea weed, or iodine products....your will find they make skin and other reactions worse.
So I am currently away from my home for 4 days on a convention and sharing a room with normal people for room mates. I set up the rules of no foods other then what I bring in the room, and no eating outside of the room then coming back in, let me prepare all meals and provide all snacks....not quite well observed so far.
SO I brought a mini fridge, coffee maker, induction cook top, skillet and lid, measuring cups, disposable plates and utensils, all my own spices, knifes, condiments, hand blender etc.
I bought for me and THEM, NY Strip Steaks, eggs, egg whites, turkey bacon, Turkey sausage, ham steaks, siete foods grain free tortilla, salad, pulled pork BBQ, dairy free cheeses (Miyoko Sharp Cheddar, and lisanatti shreds), kielbasas, apple gate beef hot dogs, epic salmon bars, potato chips, protes chips, dried okra, rice chips, nutzo butter, and things from my bakery like my "Little Italy Paleo Bread", Sugar Free Honey Paleo Rolls, "Apple Pie Almond butter muffins" Sugar free and grain free, "Davids Almond Butter Muffins" (a sugars free almond butter based grain free muffins with egg nog extract), Austin Ciders Honey Cider 24 pack, Barefoot Pick moscaoto 1.75L, James Harbor Rum 1.75L, bubbly sparkling water, zevia sodas, Pepsi Cane sugar, green teas, etc.
So I learned they eat a ton less then me first off....but they already drank ALL the liquor in 2 days....yeah a guy and his girl friend, they broke the rules once and brought in food, but I do not think that has been my source of issues.
I have gotten sick 3 times, I am popping gliden X every meal, there is flour, pastries, and gluten and corn food being eaten by everyone else here....I feel like I am in a rat poison factory. First day was just a vomit, second night ....only thing I did was drink water from a water COOLER, and brush my teeth and 4 hours later I had full ataxia attack and could not move....I have concluded that, the cooler got me, the water was refilled from the kitchen sink at the hotel.....BUT I got it last night no so much the ataxia but vomiting SOO hard I was blowing out capillaries in my mouth, nose, throat and bleeding, and I have read blood dots under my skin in my face this morning from rupturing them....I only brushed my teeth last night.....I did observe my room mate using my tooth paste tube and put tooth paste on this brush.......I think I found my CC issue....who knows
They are paying good, I am getting $500 to cook for them for the 4 days, First night I served up New York Strip and salad with wine. Morning the next day I did left over steak in scrambled eggs with siesta foods grain free tortillas, Migas with said tortillas and eggs for lunch, dinner was pulled pork and BBQ sauce, breakfast the next day was my paleo bread toast, eggs, turkey bacon, Lunch was pulled pork BBQ and dinner was Ham steaks and salad with toasted bread and lisanatti cheese, breakfast today is that Italian paleo bread with melted lissanatti mozzarella on it for cheese bread, turky bacon, and eggs, unsure on lunch today but either BBQ or kielbasa,might do the ham steaks and salad again.
Vegan Bacon Bits
4 tbsp Coconut Secret Coconut Aminos
4 tbsp Colgin Liquid Smoke
3 tsp Lakanto Maple
1 1/2 tsp Smoked Paprika
1. Preheat oven to 270F
2. Mix well then dump in 7-8 Oz of Let's do Organic Unsweetened Toasted Coconut Flakes make sure to mix and coat well then let set 5-10 mins
3. Place on foil lined baking sheets and turn the oven to 200F and bake 30-35 mins check then turn off oven and leave in there for a hour to dry out.
NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping.
Thrive Market http://thrv.me/gf25
Hey ,I just found out that I have celiac and that I have to go on a gluten free diet. The bad thing about this is that I’m a really picky eater and I’m scared and stressed about how this will effect my life....???
I had the following symptoms for 20 years:
asthma, exteme fatigue, dental issues,bloating, gas, metallic taste in my mouth , itching, rash, hot flashes, pale skin, early menopause, numbness, nausea.
It ALL went away after I stopped eating wheat.
No thanks to allergist or derm.
SO it started off and has been very rough these past few weeks.
I kept having issues finding a new car, found one much cheaper and I just have to wait 2 weeks for it.
The Food Truck, working on getting a new LLC corporation filed for the truck then I can apply for offical financing. My initial inquires for financing were ignored or denied as the new venture did not have its own LLC and a bank account yet, and lending to a individual or a different business....well just looks bad on books for that kind of money.
I had a major catering job cancel on me...so looks like I lost out on a $300-600 job I was expecting.....I had already gotten new chaffers, food pans, etc. and invested in the larger crowd also.
I got to admit, if you want a pet and you have Celiac....get a lizard. No really they require calcium, and vitamin D like us, they require a low carb high fat/protein diet with dark leafy green veggies....at least bearded dragons do. I learned so much about food relations thanks to him...like you can not feed them too much spinach or certain greens or they bind with calcium and other nutrients and how high oxilates are bad for them.......DO NOT buy them processed food as most contains gluten. Go with a whole food only diet for your bearded dragon just like you would yourself. ....well almost, they eat crickets, and roaches instead of chicken and beef, .....BUT you can treat them with a tiny bit of eggs every now and then lol...he also loves tiny bits of shrimp.
Money wise....has been such a slump unable to go to farmers markets without a car....I have had some crazy thoughts go though my mind to get money.
The Glutenberg Microbrewery announces that it is voluntarily recalling certain "Glutenberg non-alcoholic" brand beer beverages because of a higher alcohol content than indicated on the package. Only packaging with cans bearing lot code 24606298 and the expiry date of March 29, 2019 are affected by this recall.
Tests on previous batches of "Glutenberg without alcohol" had confirmed that they all contained an alcohol level corresponding to that indicated on the packaging, ie 0.1%. The analyzes of lot 24606298, however, revealed that the latter contained an alcohol content of 3.4%.
"We do not compromise on the products we offer to consumers. We decided to proceed with this voluntary recall because it is important for us that consumers have the right time when they buy our products and can always trust that they are getting exactly the product they have chosen. Corrective measures have already been put in place to validate the alcohol content of this product even more accurately and to prevent this from happening again, "said David Cayer , Chief Executive Officer .
Most of this lot has already been recovered before being sold. All retailers were also contacted to have the product removed from the shelves.
Consumers who have purchased these products can take them back to their retailer for a refund or contact the company at firstname.lastname@example.org.
About the Glutenberg Microbrewery
Glutenberg Microbrewery is a leader in the gluten-free beer segment. Winner of 5 World Beer Cup awards and 21 awards at the Canadian Brewing Awards, she is recognized as the world's best gluten-free microbrewery. Glutenberg Microbrewery's sales reach more than 2,000,000 L per year in 10 Canadian provinces, 26 US states and 8 countries.
Quorn is recalling packs of 2 Gluten Free Burgers because they contain undeclared gluten
which is not mentioned on the label. This means the product is a possible health risk for
anyone with an allergy or intolerance to gluten.
Product: Quorn 2 Gluten Free Burgers
Pack size: 2 pack (227g)
Batch code: 708049
Best Before: 30-Nov-19
No other Quorn products are known to be affected
This product contains gluten making it a possible health risk for anyone with an allergy or intolerance to gluten.
Our advice to consumers:
If you have bought the above product and have an allergy or intolerance to gluten do not eat it. Instead return it to the store from where it was bought for a full refund.
Action taken by the company:
Quorn is recalling the above product from customers and has contacted the relevant allergy support organisations, who will tell their members about the recall. The company has also issued a point-of-sale notice to its customers. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.
SO life is a mess, and sink or swim. I had to sell my car last week, the market is slow as all hell recently and 2 of my regular customers for my bakery moved. SO I am shifting my focus to catering and my dream food truck.
I just finished redoing my food manager certifications, setting up contracts for whole sale accounts with companies. Cleaning out and fixing the back of my buildings shop area for a commissionary to park a food truck in.
I am working with Chef Units out of Houston for a truck build....due to the nature of Celiac and UC I am having them special build a food truck from scratch all new equipment and a bathroom that opens to the outside (for obvious reasons). Right now we are in the quoting phase and design plans.
I am seeking grants and help from my local city with this truck, getting a fundraiser up and going, and seeking financing for the truck. I am looking at a 120K...I use about 100k to build the truck, then the other 20k to start the business, pay permits, insurance, LLC fees, outfit the kitchen, and get product to start.
GOD I WISH we had more celiacs here.....I could use some opinions on menu and some help....I would honestly out of paranoia only trust a fellow celiac to work in my truck. Just a personal view...would would anyone else with this disease trust a normal person in a FOOD TRUCK to cook you a 100% safe dish?
Menu in the business plan looks like this Comments please
Mixed veggie stir fry using locally sourced vegetables, and meats with options of carb free noodles or over carb free rice seasoned with a non-soy or wheat sauce from coconut secret in either a teriyaki or garlic base. Also have choices for meat alternatives.
Bun less Burgers, with either Turkey Burgers, or Beef, with the standard burger options of Bacon, Pickles, onions, condiments like Secret Sauce, Ketchup, Mustard. And Diary free cheese like Smoked Gouda, Mozzarella And possible Lettuce Wraps
Pasta with konjac based carb free noodles with homemade thick sauce and served with a side of a nut-based garlic bread or toast from Mikey’s.
Fresh Fries seasoned with blends from Big Axe Spice company and melted cheeses. Thinking making it our own and option to serve with Pizza Sauce.
Breakfast lines will consist of Eggs, Turkey Bacon, Sausage, Low Carb English Muffins from Mikey’s, and Muffins tops from them. We are also thinking of using their grain free tortillas as a Add in Item.
Other options will be considered for limited or menu rotations such as kabobs, steaks, shredded Pork, Baked Fish, breakfast bowls, and grain free pancakes.
We will be doing catering and can be booked for events, I have chafers, food pans, etc. And can do crowds up to 200 (calculated)
Food truck is outfitted with the following by build specs.
15" CharBroiler Grill
36" Countertop Griddle
6 burner 36" Range with 27" oven
15" 40lb deep fryer (should I upgrade to a 21" 70lb?)
24" Salamander Melter (broiler)
48" Three Pan Steam Table
30" 23 cubic foot Freezer
30" 20cubic food Fridge
24" glass front 14cubic food beverage fridge (will have cane sugar cokes, water, zevia soda, and sparkling water)
42" TV with Munu Software
Point of Sale system, cash drawer, credit card reader.
WITH the Above give me other menu ideas for quick (under 6mins) food ideas and menu items that are paleo and grain free.
So I am allergic to corn...in a odd way. Corn starch, corn flour, corn syrup, corn oil will give me blood blister in my mouth and a 99-103F fever. Skin contact will cause a red sunburn looking rash that if not washed will start getting more like poison ivy....
Some derivatives from corn do not bother me, xylitol, erythritol, fibersol, etc.
I used to think citric acid and xantham gum from corn were in this line up as they failed to give me the mouth blisters but apparently it has other effects.
I have been using Daiya cheese in my Paleo catering business, I had someone else contact me with a corn allergy pointing out it contained corn....there is non in the ingredients...I do not eat it because the xantham gum makes me feel a bit nauseated. I emailed Daiya and learned the citric acid and xantham gum are made from corn. I proceeded to force myself to eat 2-3 slices of the cheese a day as a test.....no mouth sores....BUT I did start getting a low grade fever...but it was quite delayed. The late onset of the reaction makes me think the proteins I react to are mostly broken down but still present to be found by my gut. (much like some can have a lesser reaction to gluten removed beers as some of the proteins are broken down)
I have since contacted many companies to find what is what with corn. I have found Miyoko, and Leaf Cuisine Cheeses do not contain corn at all. Kite hill the ricotta, plain, and the dill and chive is safe. Pamela Creamery...the melt cheeses contain corn. So delicious contains cornstarch. Waiting to hear back from Lisanatti, and Tree line.
I found that some condiments I was using from Sir Kingstons the citric acid is sugar can derived but the few with xantham gum are corn but they swear the end product is processed enough that the proteins are not present where it could illicit a allergic reaction.
Primal Kitchen is Corn Free
I am waiting on Organicville to get back to me.
Still waiting a few other companies to come through on these things I will post comments on this on anything else I might find.
I am really pushing catering...I have to. Trouble at the market with a new baker is driving me mad, late onset gluten exposure + her new ideas....it had me suicidal at my purpose and reason for being alive being taken away. Frankly my Saturday sales....used to be $30-120 a saturday, she has come along and started offering "Gluten Free" and refined sugar free baked goods out of her gluten kitchen with, with warnings. And my saturday profits are in the hole with -$20 to a maximum of $26. Most my customers were Fad dieters. She is selling to them and is extremely charismatic, pushing her foods on people giving away samples of both gluten and gluten free foods....she is claiming 40 years experience and that her parents were pastry chefs.
She is over qualified, she also sells arts and crafts, does music and instrument lessons, does cake decorating classes, cooking classes, she just moved here and took over. I was talking with her about sending her celiac customers to me since I can meet the medical gluten free needs (my sole purpose for being alive) and she says....that she has gotten new equipment for doing gluten free dedicated......I mention flour stays airborne for hours...and she says she will cook the gluten free on a different day...well yeah but that flour is going to settle on your gluten free cooking stuff......she is insisting she can do it......crap....I had a melt down when I got home.
My issues.....My brain damage took away my dreams of doing computer programing, my nerve damage took away my love of games, and I can not work controls precise enough now to enjoy or compete on them. This works with cooking as I can cut myself and glue it shut, burn myself and keep going.....
I have autism not much choice but this makes social interactions and promoting a business damn hard, talking to engaging people requires me to constantly tell myself to "look them in eye" "engage them" "try to find common ground" and constantly fight the urges to say what I want. I have to be alone a good part of the day and process things, go over things, and run scenarios in my head. I can not deal with people constantly.
Cooking is all I have left, my dad told me that this disease is a guiding light to show me what to do with my life...I started baking to give myself purpose when I was previously running a bucket list. THIS IS MY LIFE. My only reason to be alive is to cook, bake, and help people on these forums. Other wise I am a burden to my family...they have to pay for my medical expenses and rent. HELL the only thing keeping me from stupid things is 1. I have a lizard that needs me to keep it. 2. My insurance on my life has a suicide clause in effect. 3. The forums where I am needed to help people.
I took all my savings...even for my planned surgery to remove the infected abscess in my upper jaw...and used it to invest in catering pans, fuel, utensils etc......frack if the infection kills me at least life insurance will still pay out, I need a reason to live. I am lining up catering contracts with a church and my highschool class reunion.....hoping to get a investor for that food truck....hell might try asking on reddit lol.
Life otherwise is quite uneventful and my mind is swamped with trying to fix these issues at hand....I can not think of anything else other then finding my purpose in life. I wrote up a letter explaining my situation for the other baker......I think I will email it to her...it was emotional and pointing out that despite her good intentions she is a very negative influence to my life and well being.....
Celiac.com 10/17/2018 - In the interviews I conducted last year, the Celiac.com viewers shared with me some disturbing stories about how others either sabotaged their gluten-free diet or how their gluten-free requirements are continually scrutinized and doubted. Here are a few examples:
A co-worker at my office ate a gluten-containing burrito and thought it would be funny to cross-contaminate my work space. With his gluten-coated hands, he touched my phone, desk, pencils, pens, etc. while I was not at my desk. I came back and was contaminated. I had to take several days off of work from being so sick.
The waiter at a restaurant where I was eating dinner asked me if I was really “a celiac” or if I was avoiding gluten as a “fad dieter.” He told me the food was gluten-free when he served it, only to come up to me after I ate the dinner and admit there was “a little” gluten in it.
My cleaning people were eating Lorna Doones (gluten-containing cookies) while cleaning my gluten-free kitchen, cross-contaminating literally everything in it. When I noticed I exclaimed, “I am allergic to gluten, please put your cookies in this plastic bag and wash your hands.” They chided, “You have insulted our food. We are hungry and we will eat anything we want to, when we want to.”
At a family dinner, Aunt Suzie insisted that I try her special holiday fruit bread. In front of everyone around the table, she brushed off my protests and insisted that I over exaggerated my food sensitivities saying, “a little bit wouldn’t hurt you.”
These are but a few of an exhaustive list of situations that we regularly contend with. What can possibly be the rationale for any of this conduct? I’m providing some recent headlines that may impact the attitudes of those we interact with and would like to hear what you think influence this behavior (see questions below).
Recently, the New York Times published an article entitled, “The Myth of Big, Bad Gluten.” The title alone casts doubt on the severity of gluten exposure for those with CD (Myth, 2015)
In his political campaign, Senator Ted Cruz stated that if elected President, he would not provide gluten-free meals to the military, in order to direct spending toward combat fortification (Wellness, 2/18/16).
Business Insider.com called Tom Brady’s gluten, dairy free diet “insane” (Brady, 2017).
Michael Pollen is quoted as saying that the gluten-free diet was “social contagion.” Further, he says, “There are a lot of people that hear from their friends, ‘I got off gluten and I sleep better, the sex is better, and I’m happier,’ and then they try it and they feel better too. [It’s] the power of suggestion” (Pollan, 2014).
Jimmy Kimmel said, “Some people can’t eat gluten for medical reasons… that I get. It annoys me, but that I get,” and proceeded to interview people following a gluten-free diet, asking them “what is gluten.” Most interviewed did not know what gluten is. (ABC News, 2018).
Do headlines like this enable others to malign those of us making our dietary needs known? Do these esteemed people talking about gluten cast doubt on what we need to survive?
Humans are highly influenced by others when it comes to social eating behavior. Higgs (2015) asserts that people follow “eating norms” (p. 39) in order to be liked. Roth, et al. (2000) found that people consumed similar amounts of food when eating together. Batista and Lima (2013) discovered that people consumed more nutritious food when eating with strangers than when eating with familiar associates. These studies indicate that we are hypersensitive of what others think about what we eat. One can surmise that celebrity quips could also influence food-related behaviors.
Part of solving a social problem is identifying the root cause of it, so please weigh in by answering the following questions:
How do you handle scrutiny or sabotage of others toward your dietary requirements?
Please speculate on what cultural, religious or media influences you suppose contribute to a rationalization for the sabotage and/or scrutiny from others when we state we are observing a gluten-free diet? Are people emulating something they heard in church, seen on TV, or read online?
We welcome your answers below.
ABC. (2018). Retrived from https://abcnews.go.com/Health/video/jimmy-kimmel-asks-what-is-gluten-23655461
Batista, M. T., Lima. M. L. (2013). Who’s eating what with me? Indirect social influence on ambivalent food consumption. Psicologia: Reflexano e Critica, 26(1), 113-121.
Brady. (2017). Retrieved from https://www.businessinsider.com/tom-brady-gisele-bundchen-have-an-insane-diet-2017-2
Higgs, S. (2015). Social norms and their influence on eating behaviors. Appetite 86, 38-44.
Myth. (2015). Retrieved from https://www.nytimes.com/2015/07/05/opinion/sunday/the-myth-of-big-bad-gluten.html
Pollan, M. (2014). Retrieved from https://www.huffingtonpost.com/2014/05/14/michael-pollan-gluten-free_n_5319357.html
Roth, D. A., Herman, C. P., Polivy, J., & Pliner, P. (2000). Self-presentational conflict in social eating situations: A normative perspective. Appetite, 26, 165-171.
Wellness. (2016). Retrieved from https://www.huffingtonpost.com/entry/ted-cruz-gluten-free-military-political-corectness_us_56c606c3e4b08ffac127f09f
Celiac.com 10/16/2018 - Apparently, local St. Louis radio station Z1077 hosts a show called “Dirty Little Secret.” Recently, a woman caller to the show drew ire from listeners after she claimed that she worked at a local bakery, and that she routinely lied to customers about the gluten-free status of baked goods.
The woman said she often told customers that there was no gluten in baked goods that were not gluten-free, according to local tv station KTVI.
Apparently the woman thought this was funny. However, for people who cannot eat gluten because they have celiac disease, telling people that food is gluten-free when it is not is about as funny as telling a diabetic that food is sugar-free when it is not. Now, of course, eating gluten is not as immediately dangerous for most celiacs as sugar is for diabetics, but the basic analogy holds.
That’s because many people with celiac disease suffer horrible symptoms when they accidentally eat gluten, including extreme intestinal pain, bloating, diarrhea, and other problems. Some people experience more extreme reactions that leave them in emergency rooms.
As part of a story on the “joke” segment, KTVI interviewed celiac sufferer Dana Smith, who found the punchline to be less than funny. “It’s absolutely dangerous, somebody could get very sick,” said Smith.
KTVI also interviewed at least one doctor, Dr. Reuben Aymerich of SSM St. Clare Hospital, who pointed out that, while celiac disease is “not like diabetes where you can reduce the amount of sugar intake and make up for it later, it’s thought you need to be 100 percent compliant if you can.”
For her part, Smith sought to use the incident as a teaching moment. She alerted the folks at Z1077 and tried to point out how serious being gluten-free is for many people. Mary Michaels, owner of Gluten Free at Last Bakery in Maryville, Illinois, says it’s time people became more respectful.
“I wouldn’t make fun of you if you had diabetes or a heart condition it’s kind of like that,” Michals said.
We will likely never know if the radio station caller was telling the truth, or just putting listeners on. The Z1077 morning team did post a follow-up comment, which stated that they take celiac disease seriously, and that they did not intend to offend anyone. One host said his mom has celiac disease.
It’s good to see a positive response from the radio station. Their prank was short-sighted, and the caller deserved to be called out on her poor behavior. Hopefully, they have learned their lesson and will avoid such foolishness in the future. Let us know your thoughts below.
Celiac.com 10/15/2018 - If you’re on a gluten-free diet for medical reasons, then you’re probably already cautious about eating out. A new study tells us exactly why people with celiac disease and other gluten-sensitive conditions have reason to be very careful about eating out.
According to the latest research, one in three foods sold as "gluten-free" in U.S. restaurants actually contain trace levels of gluten.
This is partly due to the fact that the gluten-free diet has become popular with many non-celiacs and others who have no medical need for the diet. That has led many restaurants to offer gluten-free foods to their customers, says study author Dr. Benjamin Lebwohl, of Columbia University's Celiac Disease Center.
But, if this research is any indication, too many restaurants don’t do a good job with gluten-free. For the study, more than 800 investigators set out to assess the true gluten content of dishes listed as "gluten-free" on menus. Armed with portable gluten sensors, they tested for gluten levels that met or exceeded 20 parts per million, the standard cutoff for any gluten-free claim.
Based on more than 5,600 gluten tests over 18 months, the investigators determined that 27 percent of gluten-free breakfast meals actually contained gluten. At dinner time, this figure hit 34 percent. The rise could reflect a steady increase in gluten contamination risk as the day unfolds, the researchers said.
Off course, the risk is not all equal. Some restaurants are riskier than others. Unsurprisingly, the biggest culprit seems to be restaurants that offer gluten-free pastas and pizzas. Nearly half of the pizza and pasta dishes from those establishments contained gluten, according to the study.
Why is that? Well, as most folks with celiac disease know all too well, kitchens aren’t really set up to segregate gluten, and "sharing an oven with gluten-containing pizza is a prime setting for cross-contamination," says Lebwohl. Also, too many restaurants use the same water to cook gluten-free pasta as they do for regular pasta, which contaminates the gluten-free pasta and defeats the purpose.
Moreover, although the U.S. Food and Drug Administration regulates gluten-free labels on packaged food products, there is currently no federal oversight of gluten-free claims in restaurants.
The results of the study will be presented today at a meeting of the American College of Gastroenterology, in Philadelphia. Research presented at meetings is usually considered preliminary until published in a peer-reviewed medical journal.
In the absence of federal enforcement at the restaurant level, the burden for making sure food is gluten-free falls to the person doing the ordering. So, gluten-free eaters beware!
These results are probably not surprising to many of you. Do you have celiac disease? Do you eat in restaurants? Do you avoid restaurants? Do you have special tactics? Feel free to share your thoughts below.
Read more at UPI.com
Celiac.com 10/13/2018 - Two important principles sort of collided in my brain the other day. One was the recent recommendation to increase our intake of whole grains based on the new food pyramid from the USDA. The other was our interest in time-saving prepared foods to make dishes that are at least partially homemade.
About the same time these two ideas were melding in my brain, I realized how many wonderful new gluten-free cereals and crackers are now on the market. I wondered if we could boost our whole grain intake by using ready-made gluten-free cereals or crackers in home cooking. While not all of the cereals and crackers are truly “whole” grain, most are only partially refined and still quite nutritious.
So, here’s my idea: One of my favorite desserts is a fruit crisp. You can make it any time of the year, using fruits in season (in my case, fruits that have sat on the kitchen counter past their prime, yet are still edible). In the fall it might be apples. Winter is perfect for pears. I like stone fruits during summer, such as peaches, plums, or cherries. Or, if you’re really desperate just open a can of whatever fruit appeals to you.
Revving Up Your Home Cooking with Ready-Made Cereals
Here’s where the new cereals come in. Prepare the fruit filling according to any fruit crisp recipe or use the recipe I provide here. For the topping, I like to toss Nutty Rice or the new Nutty Flax cereal from Enjoy Life Foods with maple syrup (or honey, brown rice syrup, or agave nectar). Add ground cinnamon to taste and then sprinkle it over the prepared fruit. Spray with cooking spray and bake at 350°F until the fruit is done and the topping is browned.
Sometimes to speed things up, I microwave the covered fruit filling for 5-10 minutes on high, then uncover it, add the topping, and bake at 350°F for 15-20 minutes or until the fruit is soft and the topping is crisp and nicely browned. I particularly like the Nutty Flax cereal because it uses both flax and sorghum for a nutritious combination. Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor.
I also like to use the granola from Enjoy Life Foods as the topping for these fruit crisps. It’s already sweetened and flavored, available in Cinnamon Crunch, Very Berry Crunch, and Cranapple Crunch. All it needs is a little oil. Of course, if you prefer, you can toss it with a little extra cinnamon plus some maple syrup (or honey, brown rice syrup, or agave nectar) to heighten the sweetness. Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor. Sprinkle over filling and spray with cooking spray.
You can also add about ½ cup of this granola to your favorite bran muffins, cookies, or quick breads. The granola supplies a nice crunch and additional flavor and nutrients. Depending on your recipe, you may need to add more liquid to compensate for the cereal.
Quinoa cereals by Altiplano Gold are packaged in individual serving packets, making them especially easy to incorporate into our baking. They come in three flavors––Organic Oaxacan Chocolate, Spiced Apple Raisin, and Chai Almond––and just need boiled water to make a hot cereal. Quinoa is a powerhouse of nutrients so I like to use the cereals in additional ways as well.
Using the same concept for the fruit crisp above, I just sprinkle the Spiced Apple Raisin or Chai Almond dry cereal on the prepared fruit filling. Since the cereal is already sweetened and flavored, it only needs a little cooking spray. Bake at 350°F for 15-20 minutes. If your fruit needs additional cooking time (such as apples) try the microwave method I discuss above.
You can add ½ cup of the Chocolate flavor to a batch of chocolate brownies or chocolate cookies for added fiber and nutrients. Depending on the recipe, you may need to add a little extra liquid to compensate for the cereal which counts as a dry ingredient.
Creative Uses of Crackers in Home Cooking
New crackers by the whimsical name of Mary’s Gone Crackers are chock-full of fiber and nutrients. They come in Original and Caraway flavors and are a nutritious treat by themselves. I also take them with me on trips because they travel so well.
One creative way to use these crackers and appease your sweet tooth is to dip the whole Original-flavor cracker halfway into melted chocolate. Ideally, let the chocolate-dipped crackers cool on waxed paper (if you can wait that long) or else just pop them into your mouth as you dip them. You can also place a few crackers on a microwave-safe plate, top each with a few gluten-free chocolate chips and microwave on low power until the chips soften. Let them cool slightly so the chocolate doesn’t burn your mouth. These crackers also work great with dips and spreads.
Aside from dipping in chocolate, these crackers have additional uses in baking. For example, finely crush the Original or Caraway flavor crackers in your food processor and use them as the base for a crumb crust for a quiche or savory tart. The Original flavor would also work great as a replacement for the pretzels typically used for the crust in a margarita pie. Just follow your crumb crust recipe and substitute the ground crackers for the crackers or pretzels.
The crackers have very little sugar, but the Original flavor will work as a crumb crust for a sweet dessert as well. Again, just follow your favorite recipe which will probably call for melted butter or margarine plus sugar. Press the mixture into a pie plate and bake at 350°F for 10 minutes to set the crust. Fill it with a no-bake pudding, custard, or fresh fruit.
The crushed crackers can also be added to breads and muffins for a fiber and nutrient boost. Depending on how much you add (I recommend starting with ½ cup) you may need to add more liquid to the recipe.
I’ve just given you some quick ideas for ways to get more grains into your diet and streamline your cooking at the same time. Here is an easy version of the Apple Crisp I discuss in this article. I bet you can think of some other opportunities to make our gluten-free diet even healthier with wholesome cereals and crackers.
Carol Fenster’s Amazing Apple Crisp
You may use pears or peaches in place of the apples in this easy home-style dessert. If you prefer more topping, you can double the topping ingredients. This dish is only moderately sweet; you may use additional amounts of sweetener if you wish. Cereals by Enjoy Life Foods and Altiplano Gold work especially well in this recipe. The nutrient content of this dish will vary depending on the type of fruit and cereals used.
3 cups sliced apples (Gala, Granny Smith, or your choice)
2 Tablespoons juice (apple, orange)
2 Tablespoons maple syrup (or more to taste)
½ teaspoon cornstarch
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup ready-made cereal
¼ cup gluten-free flour blend of choice
¼ cup finely chopped nuts
2 Tablespoons maple syrup (or more to taste)
2 Tablespoons soft butter or margarine
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon salt
1. Preheat oven to 375F. Toss all filling ingredients in 8 x 8-inch greased pan.
2. In small bowl, combine topping ingredients. Sprinkle over apple mixture. Cover with foil; bake 25 minutes. Uncover; bake another 15 minutes or until topping is crisp. Top with vanilla ice cream or whipped cream, if desired. Serves 6.
Celiac.com 10/12/2018 - Snack giant Nestlé has announced the debut of a new line of gluten-free snack bars called "Yes!"
The bars are made with combinations of fruits, vegetables, and nuts, and will contain no artificial sweeteners, flavors, colors or preservatives. Some bars do contain added sugar, but those made with fruits and vegetables do not.
The bars come in five flavors: Delicious Beetroot & Apple; Lively Lemon, Quinoa & Chilli; Tempting Sea Salt Dark Choc & Almond; Sumptuous Cranberry & Dark Choc; Delightful Coffee; and Dark Choc & Cherry.
Yes! bars will be available in UK and Ireland. All Yes! bars are suitable for vegetarians, while the fruit and vegetable versions are vegan-friendly.
No word yet on whether Nestlé plans to bring Yes! bars to the U.S. any time soon.
Thank you so much for the Mayo study. I was diagnosed with Mineres over 30 years ago. I had two very frightening episodes of vertigo where I fell straight to the floor. I didn’t believe I had it because it never happened again for years. Never had anything close to vertigo until now. I was complaining for 10 years (2009) that something was wrong with my stomach. Describing attacks and excruciating pain, unlike anything I have ever experienced. Drs dismisses it as my stomach gets full or early satiety. I finally switched drs and my new dr suspected Celiac and did a simple blood test. I tested 100% on all tests including Casein as well. It was like a switch overnight. I started all the gluten free foods but forgot about my sodium problem and now I think the Mineres has reared it’s ugly head in a much milder form if you can believe it. I had several bloood tests done and the dr wants me to do Vestibular testing (spinning). I’m waiting for the blood tests and want to see the sodium result. I’ve been eating a lot of natural veggies and fruit lately tying to get the sodium out of my system.
Gland you are feeling better. I don't know if this is relevant or not but an abnormal immune response and allergies are listed as a cause of Meniere's disease on the mayoclinic website.
Thank you for reaching out. My Vertigo has finally given me relief. The spinning is less frequent. I started Flonase two days ago and believe it is helping me. I am able to get back to work and not have the fear of Vertigo. I’m still unsteady but manageable. I want to thank everyone for their support, it really means a lot to me!
Coffee is fine. I have 3 cups every morning. If you tolerate dairy I would suggest skipping those flavored creamers at first. They are full of stuff with which you might have issues. One nice way to flavor coffee I found was to get vanilla beans, crack them and place them in a jar of sugar. Shake once in a while and in a couple days you will have a nice flavored sugar that keeps forever.
So I hear a lot of back and forth on whether it's okay to drink coffee or not. There was even a back and forth from 2007 on this site. Now things are different than they were back then so I decided to put this out there. IS COFFEE SAFE FOR SOMEONE WITH celiac disease?
I would love to have some coffee in the morning, maybe with some flavored cream.
Some time ago I did food intolerance test with my naturopath. Wheat and gliadin came up as high (along with 34 other foods). I ate wheat for 3 weeks before my biopsy this past Friday. Wednesday of last week I was throwing up and so sick. FINALLY IT IS DONE!!! And I am done with wheat, gluten regardless of results. This weekend was exhausting and yesterday I slept so much. I have been having CRAZY BM's and yesterday my tongue was bleeding! Way at the back I think. It seemed to have stopped. My fingers don't feel like sausages anymore! And my puff/bloat is going down down down. I am feeling more myself!
I still don't know if I am celiac. But I know I have never felt worse eating it regularly. And I know I feel much better now. But I am starting to wonder if maybe times where I have thought I was eating gluten-free, I perhaps wasn't. Or maybe had cross contamination. And maybe that is why I kept having bad days here and there. I am going to go gluten free like a celiac and see if I improve.