Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Meal bars for emergencies

healthysquirrel
 Share

Recommended Posts

healthysquirrel Enthusiast
healthysquirrel
Posted

Hello. Hope you are all feeling well. I have recently had a few things happen in life where a meal bar would really have come in handy. I normally eat whole foods and bring bananas if i need to leave the house abruptly etc. I have just tried a few meal bars that don’t agree with me because of high fodmap ingredients.

If any of you knowledgeable people out there have any suggestions in brands that are available online that would be fantastic.

I am allergic to soy, hazelnuts, celery, lactose, apples. High fodmap foods don’t go down well. 

 

Thanks 

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

Celiac.com Sponsor (A8-M):


Ennis-TX Grand Master
Ennis-TX
Posted

Maybe keto based bar without sugars? Julian Bakery is my go to, I also use Bhu Keto Bars and a few others. Do see the type of protein used. Some use plant base which makes some people gassy or do not tolerate like sancha inchi, or pea, others use more stomach-friendly egg whites (bad texture) or pumpkin. They are not all that tasty but warm them up 10 sec in the microwave and they are decent. Perhaps the Sunbutter and egg white bases ones instead of the nut-based ones?
DO NOTE these use isomaltooligosaccharide

A better choice would be to find a stomach friendly protein powder like pumpkin seed or egg white, and mix it in a blender with sunbutter or tolerated fat, water, and a sweetener like stevia or monk fruit. Maybe some tolerated carbs if your a carby. What about hardboiled eggs?   Everything else I can think of is more so off your list like nuts, avocados, dried meats, veggies.
Wondering if you could make a cookie/bar out of sunbutter, eggs, and coconut flour, with stevia? 

healthysquirrel Enthusiast
healthysquirrel
Posted
  • Author

Hello Ennis_TX thanks for your answer. I will play around with making my own at some point. Nice idea with sunflower butter! hmmmm getting inspired.

Julian bakery don't ship to Switzerland, but you can get them shipped through iherb, I am mentioning this in case it could help someone else who is not in the US or abroad. can't get bhu foods here, but maybe i'll get my dad to ship when he's in South Carolina.

Posterboy Mentor
Posterboy
Posted

healthysquirrel,

Ennistx is right most protein bars have a "FODMAP" issue.

Their a "No COW" bar that is dairy, gluten and soy free ....but it has a  FODMAP in it .

Try some easy available snack foods like Sun or Pumpkin Seeds . . .and why it/they is/are not particularly healthy pork rinds meets most of your check list. ...at least in the US they are available at most convenient stores (super handy to pickup).... and for me they are diabetic friendly.

I had ignored them until recently .. until Ennis_tx mentioned them in one of his posts.. they are super convenient (though not healthy per se) but they answer your check list.

I hope this is helpful but it is not medical advice.

posterboy,

  • 3 weeks later...
edgymama Apprentice
edgymama
Posted

Do you have access to RX bars?

notme Experienced
notme
Posted

I make my own.  you can just use a sheet pan or 13x9 and cut into bars.  (my cousin was having a pampered chef party so I bought a shmancy silicone mold that makes, I think, a dozen at a time but you don't need anything fancy, just make sure you use parchment paper and sometimes you gotta grease the daylights out of it depending on how sticky you make them)  you can put anything you want in them, then I put them in ziplock snacky bags and freeze them.  I put cereal, dried fruit, etc and I use coconut flour for extra protein so it has extra Snack Power and will hold me over until I can get a meal.  

I have a ton of stuff in the freezer for just such occasions that I gotta grab something and go.  leftovers, mostly, lolz - we are used to cooking in big quantities bc we had 4 kids, tons of grandkids, and we fed anybody lolz - now, it's mostly me and the hubs -  I will even freeze Rueben sandwiches.  I freeze stuff in parchment first, then wrap in foil.  that way, I can heat up in an oven (bc foil) or nuke-ro-wave (just take foil off).  I prefer oven, but I can still go places that only a microwave is available and eat safely.  :) 

GFinDC Veteran
GFinDC
Posted

RX bars might work for you.  They have very few ingredients.  I don't know if they are available or ship to Switzerland tho.

https://www.rxbar.com/shop/rxbar.html/

Edgymama had good suggestion there! :)

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

Celiac.com Sponsor (A8-M):


  • 1 month later...
healthysquirrel Enthusiast
healthysquirrel
Posted
  • Author

thanks for the suggestions.

I do make my own meals, but i did want to burrow a have a few bars here and there to be able to be more spontaneous or for emergencies. I FINALLY found one that I can eat and digest! https://www.pulsin.co.uk/maple-peanut-protein-snack.html

I wish they were organic, but since I wont eat them often it should be ok. Be aware that the other bars in this line have dates that are high FODMAP. Maybe other ingredients in this bar as well, like chicory, but i can digest it so maybe you can, so I thought I would share.

 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing

  • 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. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,367
    • Most Online (within 30 mins)
      7,748
    nursengul
    Newest Member
    nursengul
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...