-
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
Publications & Publicity
Share stories, news, and articles here.
16,609 topics in this forum
-
- 0 replies
- 540 views
-
- 0 replies
- 1.1k views
-
- 0 replies
- 576 views
-
- 0 replies
- 441 views
-
- 0 replies
- 467 views
-
- 0 replies
- 516 views
-
- 0 replies
- 657 views
-
- 0 replies
- 461 views
-
- 0 replies
- 391 views
-
Celiac.com Sponsor (A10):
Celiac.com Sponsor (A10):
-
- 1 reply
- 835 views
-
- 0 replies
- 429 views
-
- 1 reply
- 1.3k views
-
- 0 replies
- 674 views
-
- 0 replies
- 499 views
-
- 0 replies
- 448 views
-
- 0 replies
- 668 views
-
- 0 replies
- 633 views
-
- 0 replies
- 525 views
-
- 0 replies
- 545 views
-
- 1 reply
- 700 views
-
- 1 reply
- 918 views
-
- 0 replies
- 558 views
-
- 0 replies
- 639 views
-
- 0 replies
- 495 views
-
- 1 reply
- 771 views
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
-
Get Celiac.com Updates:Support Celiac.com:
-
Celiac.com Sponsor (A17):
Celiac.com Sponsor (A17):
Celiac.com Sponsors (A17-M):
-
Recent Activity
-
- Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders8Canker sores
i used to get cold sores frequently before I went gluten free. Then I only got them when stressed. Then I cured my gut dysbiosis, and haven't had one in 20 years.- 1
-
-
-
- Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips3Pear Bread
To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess...- 1
-
-
- Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips3
Sorghum, Kale and Roasted Cherry Tomato Salad
It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving... -
-
-
Celiac.com Sponsor (A19):
-
Member Statistics
-
Celiac.com Sponsor (A20):
-
Celiac.com Sponsor (A22):
-
Forum Statistics
-
Total Topics121.6k
-
Total Posts1m
-
-
Celiac.com Sponsor (A21):
-
Who's Online (See full list)
-
Upcoming Events
-
0May 06, 2026 11:00 PM
Until
May 07, 2026 12:00 AM
-
0May 07, 2026 11:00 PM
Until
May 08, 2026 12:00 AM
-
0May 12, 2026 10:30 PM
Until 11:30 PM
-
Posts
-
By Stegosaurus · Posted
i used to get cold sores frequently before I went gluten free. Then I only got them when stressed. Then I cured my gut dysbiosis, and haven't had one in 20 years. -
By Aretaeus Cappadocia · Posted
To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it. -
By Aretaeus Cappadocia · Posted
It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not. -
That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
-
That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
-
