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xopinkpetals

Trouble Coping with Celiac and Eating gluten-free

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Hello, I am new to this forum, but not new to celiac disease.  I've had celiac my entire life, but I just found out I had it about 9 months ago.  I've had symptoms my entire life.  My husband and 2 children eat gluten, so there's lots of accidental glutening going on as much as I try to prevent it, and they refuse to go gluten-free.  I don't want to get into an argument with anyone on here about that, this is a personal family choice, so let's leave this at that.  I'm extremely sensitive to gluten.  One tiny breadcrumb will give me a bad rash and fever among other things (I have lots of symptoms when it comes to gluten).  My biggest problem is my stomach, I'm constantly having stomach pain/problems even though I eat gluten-free/gluten-free foods.  I suffer daily from celiac pain even though I eat gluten-free and it makes me depressed.  I've been eating gluten-free for 9 months now and I thought I would be done with this now.  I eat a lot of foods like soups and pastas and sometimes breads that are considered gluten-free (I always go for certified if I can find it) but I eat other things like chicken and veggies and fruits too.  I guess I thought my symptoms would be gone by now.  I've had bad reactions to gluten-free foods before and even my small intestine has hurt and I've had black diarrhea from eating said food so I'm always super careful.  I'm just having a really hard time coping with all of this.  My entire life it was never this bad.  About 4 years ago I got really sick and I started throwing up blood and I gained 10lbs from bloating and I looked like I was pregnant.  After that I just kept losing weight until I got down to 96lbs.  Once I started eating gluten-free I gained a lot of weight and now I'm back to a normal weight.  I guess my main problem here is I'm depressed a lot of the time because I'm in pain so much still even though I'm eating gluten-free and I don't understand why.  I'm also depressed that the things I can eat is so tiny.  I live in Hawai'i and the options here suck.  Idk if it's better elsewhere but I feel like everything I loved to eat is gone and all I'm left with is just food that tastes bad and I'm having a really hard time getting over that.  It's even harder watching my husband and 2 kids eat delicious things that I can't even eat and it hurts me that I can't eat it too.  Idk how to get over that, or if I will ever get over that.  I would never, ever eat gluten, I'm way too scared to because when I was eating it I was super super sick, plus I know it causes damage to my small intestine so that's just not something I want to do.  I guess I'm just having a hard time coping.  Idk if I just need more time to get used to eating gluten-free or if it's something else I need help with.  Any advice on how to cope would be much appreciated.

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6 hours ago, xopinkpetals said:

My husband and 2 children eat gluten, so there's lots of accidental glutening going on as much as I try to prevent it, and they refuse to go gluten-free.  I don't want to get into an argument with anyone on here about that, this is a personal family choice, so let's leave this at that.  I'm extremely sensitive to gluten.  One tiny breadcrumb will give me a bad rash and fever among other things (I have lots of symptoms when it comes to gluten). 

The answer to your problem is super simple. You are not now nor have you been gluten free.  It's the personal family choice and you don't want to argue about that. So what are you asking for? Validation?

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I don't know that I have a lot to offer, but wanted to address the shared household.   I have successfully shared with gluten eaters for 9 or 10 years now.   It is very possibly but precautions have to be taken. Have you read the newbie101 section it will give you a lot of good advice.   Do you have your own separate condiments (I have bright tape on mine with MOM written on it) how about a separate toaster?   I also have a separate pasta strainer and the pasta cooking fork.     I would also consider myself a picky eater so I have learned for me I only like things that are already made gluten free, not a new recipe to make it gluten free.   So I found recipes for things that never had flour.   Peanut butter cookies, or oatmeal, I prefer to eat a junkie fruity pebbles cereal if I needed cereal instead of a knock off that was altered to be gluten free.   But because of my pickiness I didn't like gluten free pasta (will eat some now) so I use bean thread rice noodles or rice whenever I can.   I did find a bread I love but I still like to wrap most of my "sandwiches" in lettuce instead.    

 

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As mentioned read the newbie 101 section...is that pasta cooked in the same pot as normal pasta with teh same colander? Then it is not gluten free. Do you use the same condiment jars and redip the knife in it....CCed. Do you use the same cooking ware like spatulas that can get gluten in the handle/rubber connection, wooden spoons, scratched pans, etc.....If you use flour in the house...your just CCed the whole kitchen, flour can stay air born for hours...see that poof when you opened the bag and use it....yep  it floats and settles everywhere, and if you inhale it, it gets stuck in the mucus in your nose and throat then runs down into your stomach and your glutened.....Living in a shared house is doable but certain things have to be done like no flour, dedicated cooking ware, dedicated toasters etc. Big helps are using freezer paper as a clean prep surface, gloves, foil lining baking dishes, crock pot liners, and noridicware microwave cook ware is a life saver. Got some links to read over....due to your location it really does sort of screw over the whole "just change to gluten free brand" concept I tell people....now days there is gluten free everything if you can shop for them....

https://www.celiac.com/forums/topic/91878-newbie-info-101/

https://www.celiac.com/forums/topic/121148-gluten-free-food-alternative-list-2018-q2/

You guys might just have to do a whole house, whole foods diet, and go to baked and grilled/baked meats, veggies, potatoes, and rice for a month. Call it a family wellness month and give it a try, sheet pan meals of meats and veggies, crock pot meals, look them up and do them with foil lined pans and crock pot liners...remove processed foods, breads, flours it might do the whole family well and ease the burden. Naturally gluten free.

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6 hours ago, xopinkpetals said:

Hello, I am new to this forum, but not new to celiac disease.  I've had celiac my entire life, but I just found out I had it about 9 months ago.  I've had symptoms my entire life.  My husband and 2 children eat gluten, so there's lots of accidental glutening going on as much as I try to prevent it, and they refuse to go gluten-free.  I don't want to get into an argument with anyone on here about that, this is a personal family choice, so let's leave this at that.  I'm extremely sensitive to gluten.  One tiny breadcrumb will give me a bad rash and fever among other things (I have lots of symptoms when it comes to gluten).  My biggest problem is my stomach, I'm constantly having stomach pain/problems even though I eat gluten-free/gluten-free foods.  I suffer daily from celiac pain even though I eat gluten-free and it makes me depressed.  I've been eating gluten-free for 9 months now and I thought I would be done with this now.  I eat a lot of foods like soups and pastas and sometimes breads that are considered gluten-free (I always go for certified if I can find it) but I eat other things like chicken and veggies and fruits too.  I guess I thought my symptoms would be gone by now.  I've had bad reactions to gluten-free foods before and even my small intestine has hurt and I've had black diarrhea from eating said food so I'm always super careful.  I'm just having a really hard time coping with all of this.  My entire life it was never this bad.  About 4 years ago I got really sick and I started throwing up blood and I gained 10lbs from bloating and I looked like I was pregnant.  After that I just kept losing weight until I got down to 96lbs.  Once I started eating gluten-free I gained a lot of weight and now I'm back to a normal weight.  I guess my main problem here is I'm depressed a lot of the time because I'm in pain so much still even though I'm eating gluten-free and I don't understand why.  I'm also depressed that the things I can eat is so tiny.  I live in Hawai'i and the options here suck.  Idk if it's better elsewhere but I feel like everything I loved to eat is gone and all I'm left with is just food that tastes bad and I'm having a really hard time getting over that.  It's even harder watching my husband and 2 kids eat delicious things that I can't even eat and it hurts me that I can't eat it too.  Idk how to get over that, or if I will ever get over that.  I would never, ever eat gluten, I'm way too scared to because when I was eating it I was super super sick, plus I know it causes damage to my small intestine so that's just not something I want to do.  I guess I'm just having a hard time coping.  Idk if I just need more time to get used to eating gluten-free or if it's something else I need help with.  Any advice on how to cope would be much appreciated.

I have a shared household.  But my kids and husband are willing to be extra careful, follow procedures to keep their gluten from hurting me, and, in the beginning, they didn’t flaunt food in front of me that I missed.  So, it is possible to have a shared household..... but only if the gluten eaters are willing to be more than cateful.  

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Posted (edited)
15 hours ago, xopinkpetals said:

Hello, I am new to this forum, but not new to celiac disease.  I've had celiac my entire life, but I just found out I had it about 9 months ago.  I've had symptoms my entire life.  My husband and 2 children eat gluten, so there's lots of accidental glutening going on as much as I try to prevent it, and they refuse to go gluten-free.  I don't want to get into an argument with anyone on here about that, this is a personal family choice, so let's leave this at that.  I'm extremely sensitive to gluten.  One tiny breadcrumb will give me a bad rash and fever among other things (I have lots of symptoms when it comes to gluten).  My biggest problem is my stomach, I'm constantly having stomach pain/problems even though I eat gluten-free/gluten-free foods.  I suffer daily from celiac pain even though I eat gluten-free and it makes me depressed.  I've been eating gluten-free for 9 months now and I thought I would be done with this now.  I eat a lot of foods like soups and pastas and sometimes breads that are considered gluten-free (I always go for certified if I can find it) but I eat other things like chicken and veggies and fruits too.  I guess I thought my symptoms would be gone by now.  I've had bad reactions to gluten-free foods before and even my small intestine has hurt and I've had black diarrhea from eating said food so I'm always super careful.  I'm just having a really hard time coping with all of this.  My entire life it was never this bad.  About 4 years ago I got really sick and I started throwing up blood and I gained 10lbs from bloating and I looked like I was pregnant.  After that I just kept losing weight until I got down to 96lbs.  Once I started eating gluten-free I gained a lot of weight and now I'm back to a normal weight.  I guess my main problem here is I'm depressed a lot of the time because I'm in pain so much still even though I'm eating gluten-free and I don't understand why.  I'm also depressed that the things I can eat is so tiny.  I live in Hawai'i and the options here suck.  Idk if it's better elsewhere but I feel like everything I loved to eat is gone and all I'm left with is just food that tastes bad and I'm having a really hard time getting over that.  It's even harder watching my husband and 2 kids eat delicious things that I can't even eat and it hurts me that I can't eat it too.  Idk how to get over that, or if I will ever get over that.  I would never, ever eat gluten, I'm way too scared to because when I was eating it I was super super sick, plus I know it causes damage to my small intestine so that's just not something I want to do.  I guess I'm just having a hard time coping.  Idk if I just need more time to get used to eating gluten-free or if it's something else I need help with.  Any advice on how to cope would be much appreciated.

Hi,

I had Celiac disease all my life(I am in my 30s now) as well and only last year November I found out.

I  start my Gluten-free diet about a month and few weeks now. Why? After being diagnosed with Celiac disease via GeneticTesting,  I wanted to have an endoscopy done and further blood work so I continue to suffer through all the symptoms until I could take it anymore and went gluten-free. 

I have had 2 Genetic Reports confirming that I had Celiac disease along with a  very long list of symptoms.

I don't like being gluten-free because the food isn't fun anymore and I can't eat out like I use to.

You have to be extremely careful about everything including your toothpaste!  It's a tough journey but I rather stick to this path than being constantly in pain and having devastating symptoms.

Most of my muscle and join pain has gone and my sense of smell is returning. I don't have any rashes and my skin stop itching. (It was crazy )

I read an article that was talking about some of the foods that say their are certify Gluten-free but have small amounts of gluten in them(20ppm)and I think that that could be your problem.

Also, you have to be careful of cross contamination and that can happen alot in the fields as well as in the facility! (Millet and  quinoa are high risk for cross contamination )

There is also the possibility that some of the foods that other gluten-free people eat and say it's safe because it doesn't affect them may not be good for you. Everyone'sbody is different! 

I can't eat corn, oates and basically no grains (rice included)

I  don't buy the gluten-free process foods that sell at the supermarket because they are a big risk.

I am also lactose intolerant so you see, food choices are very limited but you have to keep the faith.

Look in your area for gluten free bakeries and see if you can get delicious treats to buy.

I  found one a few days ago and I couldn't believe how good the cakes and muffins tasted.

I tried some of the flours but couldn't get my stuff to be tasty like theirs.

The lady that owns the bakery has celiac disease (diagnosed in 2008) and decided to start making her own products after she couldn't find tasty  gluten-free snacks.

Edited by gluten-free Survivor
Type-o

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9 minutes ago, gluten-free Survivor said:

Hi,

I had Celiac disease all my life(I am in my 30s now) as well and only last year November I found out.

I  start my Gluten-free diet about a month and few weeks now. Why? After being diagnosed with Celiac disease via GeneticTesting,  I wanted to have an endoscopy done and further blood work so I continue to suffer through all the symptoms until I could take it anymore and went gluten-free. 

I have had 2 Genetic Reports confirming that I had Celiac disease along with a  very long list of symptoms.

I don't like being gluten-free because the food isn't fun anymore and I can't eat out like I use to.

You have to be extremely careful about everything including your toothpaste!  It's a tough journey but I rather stick to this path than being constantly in pain and having devastating symptoms.

Most of my muscle and join pain has gone and my sense of smell is returning. I don't have any rashes and my skin stop itching. (It was crazy )

I read an article that was talking about some of the foods that say their are certify Gluten-free but have small amounts of gluten in them(20ppm)and I think that that could be your problem.

Also, you have to be careful of cross contamination and that can happen alot in the fields as well as in the facility! (Millet and  quinoa are high risk for cross contamination )

There is also the possibility that some of the foods that other gluten-free people eat and say it's safe because it doesn't affect them may not be good for you. Everyone'sbody is different! 

I can't eat corn, oates and basically no grains (rice included)

I  don't buy the gluten-free process foods that sell at the supermarket because they are a big risk.

I am also lactose intolerant so you see, food choices are very limited but you have to keep the faith.

Look in your also read for gluten free bakeries and see if you can get delicious treats to buy.

I  found one a few days ago and I couldn't believe how good the cakes and muffins tasted.

I tried some of the flours but couldn't get my stuff to be tasty like theirs.

The lady that owns the bakery has celiac disease (diagnosed in 2008) and decided to start making her own products after she couldn't find tasty  gluten-free snacks.

You can't be diagnosed with Celiac just through genetic tests.  About 30% of people have at least one gene that could lead them to develop Celiac.  But only about 1% of people actually develop Celiac.

https://www.cureceliacdisease.org/faq/if-i-have-a-gene-for-celiac-disease-does-that-i-mean-i-have-it/

 

"Genetics don’t diagnose celiac disease. They do, however, clarify whether an individual is “at-risk” for it. If this is the case, you should closely monitor your symptoms and submit to blood tests every 2-3 years or immediately upon the onset of symptoms. When the genetic predisposition for celiac disease was detected (on Chromosome 6) researchers noted that the genes were a necessary but not sufficient condition for the disease to develop. In fact, up to 1/3 of the U.S. population has the genes for celiac disease. Meaning, those who have the DQ2 or DQ8 gene can develop celiac disease at any time, but only about 5% of those people actually will. "

 

 

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21 minutes ago, kareng said:

You can't be diagnosed with Celiac just through genetic tests.  About 30% of people have at least one gene that could lead them to develop Celiac.  But only about 1% of people actually develop Celiac.

https://www.cureceliacdisease.org/faq/if-i-have-a-gene-for-celiac-disease-does-that-i-mean-i-have-it/

 

"Genetics don’t diagnose celiac disease. They do, however, clarify whether an individual is “at-risk” for it. If this is the case, you should closely monitor your symptoms and submit to blood tests every 2-3 years or immediately upon the onset of symptoms. When the genetic predisposition for celiac disease was detected (on Chromosome 6) researchers noted that the genes were a necessary but not sufficient condition for the disease to develop. In fact, up to 1/3 of the U.S. population has the genes for celiac disease. Meaning, those who have the DQ2 or DQ8 gene can develop celiac disease at any time, but only about 5% of those people actually will. "

 

 

Well I must be in thst 5% range group  because I have been having symptoms all of my life and even been misdiagnosed as having Sickle cell anemia!  Then when I  migrated here and did further testing,  no sickle cell. 

I did in depth research and listen various doctors on the matter.  It was said a genetic test can diagnose Celiac disease especially if you are symptomatic and there are 4 types of celiac disease  (No symptoms,  mild symptoms,  severe symptoms and I can't recall the other one)

I have spent alot of money behind doctors and I ain't doing that anymore. 

The only thing that I going to do is have a gastrointestinal doctor do an endoscopy a year from now to see how my small intestine villies are shaping up! 

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1 hour ago, gluten-free Survivor said:

Hi,

I had Celiac disease all my life(I am in my 30s now) as well and only last year November I found out.

I  start my Gluten-free diet about a month and few weeks now. Why? After being diagnosed with Celiac disease via GeneticTesting,  I wanted to have an endoscopy done and further blood work so I continue to suffer through all the symptoms until I could take it anymore and went gluten-free. 

I have had 2 Genetic Reports confirming that I had Celiac disease along with a  very long list of symptoms.

I don't like being gluten-free because the food isn't fun anymore and I can't eat out like I use to.

You have to be extremely careful about everything including your toothpaste!  It's a tough journey but I rather stick to this path than being constantly in pain and having devastating symptoms.

Most of my muscle and join pain has gone and my sense of smell is returning. I don't have any rashes and my skin stop itching. (It was crazy )

I read an article that was talking about some of the foods that say their are certify Gluten-free but have small amounts of gluten in them(20ppm)and I think that that could be your problem.

Also, you have to be careful of cross contamination and that can happen alot in the fields as well as in the facility! (Millet and  quinoa are high risk for cross contamination )

There is also the possibility that some of the foods that other gluten-free people eat and say it's safe because it doesn't affect them may not be good for you. Everyone'sbody is different! 

I can't eat corn, oates and basically no grains (rice included)

I  don't buy the gluten-free process foods that sell at the supermarket because they are a big risk.

I am also lactose intolerant so you see, food choices are very limited but you have to keep the faith.

Look in your area for gluten free bakeries and see if you can get delicious treats to buy.

I  found one a few days ago and I couldn't believe how good the cakes and muffins tasted.

I tried some of the flours but couldn't get my stuff to be tasty like theirs.

The lady that owns the bakery has celiac disease (diagnosed in 2008) and decided to start making her own products after she couldn't find tasty  gluten-free snacks.

....welcome to my world, celiac, lactose intolerant, whey allergy, corn allergy, most grains caused edema, ulcerative colitis flares to fructose/glucose and amusingly starches/complex also flare it to a lesser degree....so grain free, no starchy veggies, and no sugars or fruit.
Started my own gluten free bakery to make good tasting, moist baked goods....back then most were cardboard. I was inpsired by Julian Bakery grain free breads and now we offer grain free baked goods (THAT I CAN EAT) and paleo breads at my bakery, I still go to Mikeys grain free low carb english muffins, and Califlour foods pizza crust, and I eat Julian Bakery ProGranola (grain free sugar free granola) sometimes for treats.
Processed foods....I am adicted to vegan cheeses....and I snack on stuff like protes protein chips often...I also have pancreas issues, so no animal fats. And sometimes use a vegan meat sub.

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    New Study Says One in Three 'Gluten-Free' Restaurant Foods Contain Gluten
    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

    Carol Fenster, Ph.D.
    Almost Homemade: Using Ready-Made Cereals and Crackers in Home Cooking
    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.
    Filling ingredients:
    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 Topping ingredients:
    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 Directions:
    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.

    Jefferson Adams
    Nestlé Debuts Gluten-Free Snack Bar Line Called
    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. 

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