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

New Poster/possible Celiac Daughter

Bridget Meier

Recommended Posts

Bridget Meier Newbie
Bridget Meier
Posted

Hey guys,

New member! 10 y/o daughter being tested for celiac. We've tried gluten free foods before and my daughters response "YECH!".

So being pro active, anticipating a positive test result, having tried this before, can anyone help me with the following:

1- If she is celiac, I need a WOW! this is good recipe, so she doesn't freak. Especially a PIZZA recipe that will catch her, as pizza is her FAVORITE FOOD! I need a pizze crust that is REALLY CLOSE.

2- I have notice that gluten free foods (some of the recipes anyway) are high in sugar. We have been fighting yeast, and high sugar/sweet foods cause a yeast reaction. So, trying to figure this out, when you go gluten-free, does this mean she has less trouble with the yeast?

Thanks for any information

Bridget

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

Celiac.com Sponsor (A8-M):


jadobson Newbie
jadobson
Posted

We like the Pamela's chocolate cake mix. Very similar.

RiceGuy Collaborator
RiceGuy
Posted

Well, I can relate with the yeast and sugar issues. Boy, it is SOOOOOOOOOOO important to get it under control ASAP. I keep wishing I had known then what I know now. I discovered the yeast thing long before the gluten was on my radar.

But, two things got me over the yeast foods really quicky:

1) Feeling better for the first time in my life. Having a new-found sense of what it feels like to be healthy (or at least healthier than I ever had been).

2) Will-power. You need to be commited. I did not like the idea that the toxins present in breads and such (because of the yeast) had a grip on me. The first few weeks were the most difficult. Cravings were quite strong. But kept in mind that nothing was going to control me like that. It IS an addiction for many people.

The improvement in health gave me even more will to continue. I knew I would never touch the stuff again. It was not long before I didn't even care if I couldn't have it. Once I tried a "regular" hamberger bun, just to see what would happen, mostly to reconfirm to myself that it was not "all in my head", as members of my own family actually accused. Yeah, you guessed it - I got sick on it.

Anyway, have you tried Tinkyada pasta? I and many here think it's really great. Personnaly, I believe it is in some ways better than wheat pasta. For one thing, it doesn't go from being just right to mushy in only a few minutes. It actually holds up quite well. The texture and taste is very nice - similar to some of the highest quality duram semolina pastas I've tried. It does cook a little different, so you may want to practice with it a bit before you try it out on your daughter. Like they say, you don't get a second chance to make a first impression.

What about rice dishes? Not every meal revolves around wheat, or finding a substitute for it. Don't forget about potatoes. Every kid likes french fries, right?

Hope your daughter gets better soon. There's no better time than RIGHT NOW to start the healing. She's only 10. You are paying for the food.

mommida Enthusiast
mommida
Posted

Chebe bread is gluten free yeast free. I would probably introduce it like a cheese bread stick dipped into pizza sauce. It takes a while for to get over the wheat craving.

Laura

Guest nini
Guest nini
Posted

for me there are several options for the "knock your socks off, wow this is good" pizza...

Whole Foods Gluten Free Bakehouse gluten-free Pizza Crust, top it anyway you like, my personal fave.

Chebe Bread (without adding the cheese to the recipe) and baking it first before adding toppings) my second fave.

Amy's Rice Crust gluten-free Pizza, with added mozzerella cheese and toppings, my 5 year old's fave.

I've found with all of them I have to add garlic and italian seasonings to them.

for sauce my personal fave is to just use Hunt's tomato paste and then add garlic salt, and italian seasonings to top it. Lots of mozzerella cheese and Hormel pepperoni, or any fresh sliced veggie that she may like on a pizza.

We love Pamela's Ultra Chocolate Brownie mix, I make it for guests and they don't realize it's gluten-free. I follow the recipe on bag for cake and make birthday cakes with it and have served it to her classmates and teachers at preschool and pre k and NO ONE knew it was gluten free. They just assumed I was letting her have gluten for her birthday! NOT!

fisharefriendsnotfood Apprentice
fisharefriendsnotfood
Posted
for me there are several options for the "knock your socks off, wow this is good" pizza...

Whole Foods Gluten Free Bakehouse gluten-free Pizza Crust, top it anyway you like, my personal fave.

That is amazing! It is the best gluten free crust I have tried.

-Jackie :)

Archived

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

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. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,849
    • Most Online (within 30 mins)
      7,748
    Jadelucia
    Newest Member
    Jadelucia
    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

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.