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

My "compliment"

imsohungry

Recommended Posts

imsohungry Collaborator
imsohungry
Posted

This week I have baked several gluten-free "specialty" items from scratch. I made banana nut bread on Monday and a coconut cake yesterday. Both tasted awesome!

My hubby gave me a "compliment" in the kitchen last night. While eating his cake, he looked over at me and said, "This is really good. Do you remember how everything you used to make tasted terrible? :huh: I'm glad you're getting used to baking without wheat flour because you were really making nasty stuff in the beginning." He continued, "But this isn't gross at all, it's really really good."

And then he cut himself a second slice. Now, I could have focused on the negative....but, I must confess that he is right. I have fed him some disgusting things while learning to cook gluten-free (Hence, his understandable aversion to my food). But, I am happy to say, he went back for "seconds" of cake.

That is compliment enough. ;)

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

Celiac.com Sponsor (A8-M):


Guest j_mommy
Guest j_mommy
Posted

A great feeling when what your cooking/baking doesn't look and taste like cardboard!!!

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

Aw, that is great, ImSoHungry!

Jestgar Rising Star
Jestgar
Posted
"But this isn't gross at all, ..."

:lol: :lol: :lol: :lol: :lol: :lol: :lol:

How did you not fall on the floor laughing!

imsohungry Collaborator
imsohungry
Posted
  • Author
:lol: :lol: :lol: :lol: :lol: :lol: :lol:

How did you not fall on the floor laughing!

It was VERY hard not to laugh at him... what made it so funny was that he wasn't trying to be funny... he was just stating the facts.

One time last year he asked me bluntly if I was trying to kill him. He asked that I "please put the poison all in one meal for a quick death!" :huh: He wasn't being mean to me...I had just brought him a plate with a burnt porkchop and a pile of bright orange cornbread crumbles (I hid the burnt porkchop under the pile of ruined cornbread for a surprise). ;)

For nearly a year, my husband was my gluten-free guinea pig. Ain't life grand?! :P

Karen B. Explorer
Karen B.
Posted
It was VERY hard not to laugh at him... what made it so funny was that he wasn't trying to be funny... he was just stating the facts.

One time last year he asked me bluntly if I was trying to kill him. He asked that I "please put the poison all in one meal for a quick death!" :huh: He wasn't being mean to me...I had just brought him a plate with a burnt porkchop and a pile of bright orange cornbread crumbles (I hid the burnt porkchop under the pile of ruined cornbread for a surprise). ;)

For nearly a year, my husband was my gluten-free guinea pig. Ain't life grand?! :P

God love that man! I've made corn bread crumbs myself, but you can't blame the pork chop on gluten. B)

What did you do to make the cornbread orange? I might want to use that on somebody I don't like someday. :lol::lol::lol:

Guest Doll
Guest Doll
Posted
It was VERY hard not to laugh at him... what made it so funny was that he wasn't trying to be funny... he was just stating the facts.

One time last year he asked me bluntly if I was trying to kill him. He asked that I "please put the poison all in one meal for a quick death!" :huh: He wasn't being mean to me...I had just brought him a plate with a burnt porkchop and a pile of bright orange cornbread crumbles (I hid the burnt porkchop under the pile of ruined cornbread for a surprise). ;)

For nearly a year, my husband was my gluten-free guinea pig. Ain't life grand?! :P

LOL! That is too funny! :lol: Glad you have mastered the art (science?) of gluten-free baking! I remember when I made what was *supposed* to be shortbread cookies. They spread all out over the pan like a melted gooey pizza. I ate them with a spoon. :P

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

Celiac.com Sponsor (A8-M):


imsohungry Collaborator
imsohungry
Posted
  • Author
God love that man! I've made corn bread crumbs myself, but you can't blame the pork chop on gluten. B)

What did you do to make the cornbread orange? I might want to use that on somebody I don't like someday. :lol::lol::lol:

No, I can't blame the pork chop on gluten. ;) I blame it on ten years of college and no time (or desire) to cook. A word of advice: thin sliced chops don't need to be in the oven for an hour and a half on 375. :rolleyes:

I think the cornbread took on a yellow-orange "glow" because I used a lot of soy flour and the course milled cornmeal. All I know is that when I pulled it out of the oven, it hurt my eyes to look directly at it! :P

And Doll,

I've been there with the cookie thing too! The big question is...did your pizza cookie taste good? ;)

Karen B. Explorer
Karen B.
Posted

You remind me of something I told my hubby a long time ago during an Enjoli (sp?)perfume commercial. Remember the one with the woman in a slinky dress belting out "I can bring home the bacon, fry it up in a pan and never let you forget you're a man" while swinging her hips and a skillet around?

I told my hubby "Pick 2 out of 3"

:lol:

Guest micah
Guest micah
Posted
You remind me of something I told my hubby a long time ago during an Enjoli (sp?)perfume commercial. Remember the one with the woman in a slinky dress belting out "I can bring home the bacon, fry it up in a pan and never let you forget you're a man" while swinging her hips and a skillet around?

I told my hubby "Pick 2 out of 3"

:lol:

That is so funny!!! I remember that commercial, :P but the way you put it made it funnier than the commercial ever was! Thanks for the laugh!

I'm also laughing at the "glowing cornbread that makes your eyes hurt to look at it." Sounds like some of my cooking (I use the term loosely) LOL!!!!

Micah

Karen B. Explorer
Karen B.
Posted
That is so funny!!! I remember that commercial, :P but the way you put it made it funnier than the commercial ever was! Thanks for the laugh!

I'm also laughing at the "glowing cornbread that makes your eyes hurt to look at it." Sounds like some of my cooking (I use the term loosely) LOL!!!!

Micah

Actually, I can think of a few people I would enjoy serving that cornbread to. ;)

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. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have...
    2. par18
      - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free...
    3. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    4. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    5. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748
    Abbyyoung417
    Newest Member
    Abbyyoung417
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      IBS-D vs Celiac

      By par18 · Posted

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • 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.