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New to the group, diagnosed 3 years ago

pdm1981

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pdm1981 Collaborator
pdm1981
Posted

Hi. I am new to the group and as mentioned above, was diagnosed 3 years ago. I continue to have set back after set back but. I will, for the first time after being diagnosed with celiac disease, have mt very own kitchen to make food in. I am looking to stock it up with safe foods. I got a lot of spices/herbs from Spicely's but I need help on some other things. I need some ideas on salsa, vinegar brands, safe pasta sauce, olive oils, and whatever else that you guys might be able to think of. I email companies all the time and get very few replies. I was going to use Organicville products but seemed to keep having reactions to it. Come to find out that they use the same equipment for the Gluten Free Certified products as they do gluten containing products. They just process them on different days. So what are your ideas? 

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GFinDC Veteran
GFinDC
Posted

Hi,

I eat Mission brand corn tortillas.  Also UDI's millet chia bread.  I never hd a problem with either of them.

I use California olive oil.  California olive oil is tested to be sure it is not adulterated with other oils like soy or whatever is cheap.

I got some coconut oil from Vitacost and it is fine.

I've rarely had problems with store bought corn flours or other flours.  But I do know some brands were tested as being contaminated a while back.   I don't have that list though.  I am not a big baker.

I use Jif Natural peanut butter.

Canned meats are usually ok if they are plain and not enhanced various flavors, like tomato sauce etc.  I don't do nightshades.

I haven't had much problem with any vinegar, but I don't buy balsamic vinegar.  There is brand of flavored rice vinegars called Nakano that seems ok so far.  I have used the citrus and roasted garlic flavors ok.

Quaker rice cakes that are labeled gluten-free are ok.

That's all I can think of right now.

Welcome to the forum! :)

Ennis-TX Grand Master
Ennis-TX
Posted

pompeian vinegar both the balsamic and the red wine I have had not issues with

Salsas I find Green Mountain Gringo to be great and sauce I find the Brubro pepper sauces to be great. (I order these on Thrive Market)

As for pasta sauce I just make my own as I have a issue with olives -_- Quite simple if you get the spaghetti seasoning from spicely

2 cans crushed tomatoes, 2-4 cloves of garlic in a roasting pan in in a preheated oven at 400F for 40 mins then put in a blender and add 2-3tbsp spicely spaghetti seasoning 1 tbsp balsamic, hint of oil of choice and salt to taste. If you like sweet/pizza sauce add 2tbsp coconut sugar to it and a bit more basil.... you can also some red peppers to  it for a roasted red pepper version

Coconut Secret makes some good coconut amino, garlic, and coconut vinegar

Anything else I cook a lot and can direct you to what I use just PM me any time.

pdm1981 Collaborator
pdm1981
Posted
  • Author

Thanks for the help. Anything else you can think of, keep them coming. Another big question: Salad dressings. I tried using Organicville and kept having reactions. Come to find out it is processed on the same equipment, just on separate days than gluten containing products, What kind and brands are okay for dressings?

GFinDC Veteran
GFinDC
Posted

Hi pdm1981,

I use Brianna's honey mustard and poppyseed dressing.. Those are the only 2 I use.

squirmingitch Veteran
squirmingitch
Posted

I use Bertoli or Pompeian olive oils with no issues. Pompeian wine vinegar. 

Pasta sauce is so easy to make yourself. A can of tomato sauce, a can of petite diced tomatoes (I use Hunts), some olive oil, a chunk of butter, oregano, basil, chopped onions & garlic, a bay leaf & a tsp. of sugar, salt. Get it hot & let it simmer for 5 or 10 min., then turn it off & let it sit without the lid for a couple hours so the "bitter bite" can spire off - stir when you walk past it. Then put it in the fridge &/or freeze, use as needed. 

pdm1981 Collaborator
pdm1981
Posted
  • Author

What about Wildtree spices and mixes? Anybody ever had any experiences good/bad with their gluten-free products?

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    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

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    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
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      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
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