Jump to content
  • Welcome to Celiac.com!

    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):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Frustrated


Breezy

Recommended Posts

Breezy Newbie

I wanted to say hello to all.  I am new to this forum.  

 

My subject is not one of 'how to' it is more about money.  I am curious if everyone is struggling like I am with the money situation involved with celiacs. 

 

Here is my or should I say my granddaughter's story.  After returning from a foreign country I learned that my granddaughter was adopted without notification to me.  I won custody after a long court case and soon after she was diagnosed with Celiacs.  We have struggled with cross contamination to dangerous temper tantrums and after a long process I believe our 'system' is working for the better good of her.  However, most of my finances go toward her food costs.  I make all of her food at home and DO NOT use the frozen processed gluten free items in the grocery store.  So my question is does anyone on this forum have resources or sites that will reduce the amount of money I am spending.  

 

I would appreciate any suggestions also.

 

Thank you


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



nvsmom Community Regular

Unfortunately eating gluten-free costs a bit more, even if you do use whole foods and do your own cooking. If you had chosen to use processed or boxed foods, it would cost even more.  About all you can do is buy the gluten-free flours and ingredients in bulk. Don't use mixes. Try to find inexpensive sources of fruits, veggies and meats - maybe a farmer's market?

 

Stick with staples that are naturally gluten-free like rice. Mashed potatoes are cheap. I buy generic frenc fries for my boys - probably one of their favourite junk foods.

 

I do most of my baking with coconut flour, which calls for ridiculous amounts of eggs ($$) so I substitute in applesauce or bananas or cream. It's still more expensive than regular muffins but waaaay cheaper than what you would buy in the store.

 

Best wishes.

beth01 Enthusiast

I was told that you could deduct the cost of your gluten free food on your taxes.  Keep your receipts, it all adds up.  This is coming from my GI I haven't checked into it yet but I am saving my receipts.

 

I have been buying stuff in bulk when it's on sale if I can freeze it, dehydrate it, or can it.  I also bought a food sealer, that has helped a lot.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Lkg5 replied to Charlie1946's topic in Related Issues & Disorders
      44

      Severe severe mouth pain

    2. - Charlie1946 replied to Charlie1946's topic in Related Issues & Disorders
      44

      Severe severe mouth pain

    3. - Aretaeus Cappadocia posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

    4. - Scott Adams replied to wellthatsfun's topic in Gluten-Free Recipes & Cooking Tips
      1

      heaps of hope!

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,097
    • Most Online (within 30 mins)
      7,748

    Hana B
    Newest Member
    Hana B
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Lkg5
      My sebaceous hyperplasia and thrush disappeared when I stopped all dairy.
    • Charlie1946
      @knitty kitty Thank you so much for all that information! I will be sure to check it out and ask my doctor.  I am just at a loss, I am on my 2nd round of miracle mouthwash and I brush and scrape my tongue and (sorry this is gross) it's still coated in the middle 
    • Aretaeus Cappadocia
      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods regarding their product "Organic Brown Rice Vinegar" (product of Japan) to ask how their product is made. They gave me a clear answer that they >do< use rice and they >do not< use wheat or barley in preparing their koji. FWIW, the product itself does not contain any labeling about gluten, gluten risk, or gluten safety. Based on Eden's statement, I am going to trust that this product is gluten safe and use it.
    • Scott Adams
      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to build kitchen skills, eat more whole foods, and actually enjoy the process. Your point that the basics—knife skills, food safety, and experimenting with spices—are all you really need is solid, helpful advice. It’s a good reminder that the diagnosis, while a pain, doesn’t have to stop you from eating well or having fun with food.
    • Scott Adams
      You are experiencing a remarkable recovery by addressing core nutrient deficiencies, yet you've uncovered a deeper, lifelong intolerance to fruits and vegetables that appears to be a distinct issue from celiac disease. Your experience points strongly toward a separate condition, likely Oral Allergy Syndrome (OAS) or a non-IgE food intolerance, such as salicylate or histamine intolerance. The instant burning, heart palpitations, and anxiety you describe are classic systemic reactions to food chemicals, not typical celiac reactions. It makes perfect sense that your body rejected these foods from birth; the gagging was likely a neurological reflex to a perceived toxin. Now that your gut has healed, you're feeling the inflammatory response internally instead. The path forward involves targeted elimination: try cooking fruits and vegetables (which often breaks down the problematic proteins/chemicals), focus on low-histamine and low-salicylate options (e.g., peeled pears, zucchini), and consider working with an allergist or dietitian specializing in food chemical intolerances. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.