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

Christmas Goodies


corinne

Recommended Posts

corinne Apprentice

I have a lot of food sensitivities and I'm on a very restricted diet. I'm trying to figure out some Christmas goodies to make so I'll have something to munch on while everyone else is eating delicious-looking stuff. I can't eat any grains (including corn or rice so no corn syrup), most starches including tapioca are out, no fresh fruit, no citrus or acidic foods, no dairy. Eggs are okay and as of two weeks ago I started eating potatos again so potato flour is probably okay. Any suggestions? There must be something I can make for treats.


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



Celiac.com Sponsor (A8-M):



Jestgar Rising Star

The three ingredient peanutbutter cookies: 1c peanut butter, 1c sugar, 1 egg.

Also try other simple cookie recipes. Substitute coconut or shortening for the butter, and try making up a flour mix using potato starch, teff, buckwheat, quinoa flakes ground into flour, whatever you can eat. Start with small batches until you get something that works.

You could make little salmon patties by mixing cooked salmon with potato flakes and a few seasonings and frying until browned.

Try using the alternative flours to make biscuits and when you find a combo that works, make little meat filled biscuits.

corinne Apprentice

Thanks for the suggestions. The salmon patties will definitely work and sound yummy.

I forgot to add that I can't eat nuts or chocolate either. I can't eat any flours (even quinoa or buckwheat) but I might try potato flour this week now that potatos seem to be staying put. Is it possible to make cookies with just potato flour? Anyone have candy recipes without nuts, chocolate or dairy?

lonewolf Collaborator

Here's a recipe for divinity. You could leave out the nuts.

Maple Divinity

2 cups maple syrup (REAL Maple Syrup - NOT Aunt Jemimah's)

2 egg whites

1/4 teaspoon salt

1 teaspoon vanilla

1/2 cup coarsely chopped pecans

PREPARATION:

Butter sides of heavy 2-quart saucepan. Add maple syrup; cook rapidly over high heat to hard ball stage (250°) without stirring. Remove from heat. At once beat egg whites with salt and vanilla until stiff peaks form.

Jestgar Rising Star

I think my potato starch box has a recipe for angel food cake using only potato starch. If this is true, it should be possible to make variations on angel food cake using fruits or jellies or instant pudding which can be made entirely of chemicals....

You might try making a vanilla fudge using coconut milk. Candies are made by boiling sugar and water until they reach a specific temperature (Higher temps for crunchier candies). I think you might be able to make carmel "corn" by making the syrup and substituting anything crunchy for the corn part. (...wracking brain.....)

I'll work on this.

Jestgar Rising Star

Potato skins with hummus or baba ganoush on them?

Sweet potato/yam skins with same?

Mushrooms stuffed with anything you want?

I found something called a "yam cake" in the asian section of the supermarket that I'm going to try as a substitute for cream cheese.

Figs and dates are really sweet and it might be incredibly decadent to candy them.

Candied apricots are fabulous, but I don't have a recipe.

corinne Apprentice

Thanks for all of the yummy suggestions. I know it will be a lot easier over the holidays if I have treats I can enjoy.


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

This is a recipe I came up with--it uses chocolate chips, but you could substitute raisins

Grain Free Chocolate Chip Cookies

Preheat oven to 375

With a mixer (I use a hand mixer for this), combine 1/2 cup shortening (I use Spectrum), 1/2 cup brown sugar, 1 egg and 1 tsp. vanilla. Beat until light. Add 1/2 tsp. salt, 1/2 tsp. baking soda and 1 and 1/4 cups potato starch. Blend well. Stir in 1 cup chocolate chips (or whatever you want). Drop by teaspoonfuls onto baking sheet and bake for 8 minutes, or until very lightly browned.

Cool on wire rack and when completely cooled, store tightly covered. :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,739
    • Most Online (within 30 mins)
      7,748

    Sparkybarby
    Newest Member
    Sparkybarby
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.