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

I Want A Stromboli

SAHM2one

By SAHM2one
in Coping with Celiac Disease

Recommended Posts

SAHM2one Contributor
SAHM2one
Posted

I am craving a hot stromboli! I have only been gluten free for about 3 months and so far have not had any cravings that I couldn't "fix" with something gluten free. I have no clue how to make a stromboli though. I bought an Amy's pizza a couple weeks ago but the crust wasn't very good.

How do you handle cravings that you can't "fix"??

Part of me wants to just walk up and get one and deal with the pain afterwards but that is just silly

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

Celiac.com Sponsor (A8-M):


MaryJones2 Enthusiast
MaryJones2
Posted

It's not stromboli but I really like the Open Original Shared Linkrecipe.

ShayFL Enthusiast
ShayFL
Posted

Found this:

Open Original Shared Link

DarkIvy Explorer
DarkIvy
Posted

I'm not gonna lie, I want one, too.

mysecretcurse Contributor
mysecretcurse
Posted
How do you handle cravings that you can't "fix"??

Stuff my face with something else until I'm too full to think about eating anything else.

mushroom Proficient
mushroom
Posted

Okay, so now I have a basic idea of what a stromboli is. But what is the traditiional filling(s)?

SAHM2one Contributor
SAHM2one
Posted
  • Author
Okay, so now I have a basic idea of what a stromboli is. But what is the traditiional filling(s)?

I like mine with sauce, sausage, mushrooms and lots of cheese.

Thanks for the recipes, I am going to try and make on in a few weeks, have to get a few more flours to pull it off.

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

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted

I'd like to chime and agree with an earlier poster that Chebe calzones ROCK! You will not belive how freakin good they are.

sickchick Community Regular
sickchick
Posted

I have been gluten free for a sneeze over a year

I have not had any cravings

until this whole last month it's KILLLINE ME not being able to have pizza.

I can't have tomato sauces of any sort, (nightshades)

nor cheese, dairy or otherwise

so I am dying here :ph34r:

lovelove

ang1e0251 Contributor
ang1e0251
Posted

Collette,

Do you like Alfredo? I have been making awesome Chicken Alfredo pizza lately inspired by a friend.

I make my own crust, you can use a boughten crust as you like. Bertoli Alfredo sauce is gluten-free. I add chicken that I have already cooked and seasoned, cheeses and any other spices you like. Bake & there you go, pizza fix extroidenaire!!!

JNBunnie1 Community Regular
JNBunnie1
Posted
I have been gluten free for a sneeze over a year

I have not had any cravings

until this whole last month it's KILLLINE ME not being able to have pizza.

I can't have tomato sauces of any sort, (nightshades)

nor cheese, dairy or otherwise

so I am dying here :ph34r:

lovelove

Focaccia would be close, right? Dunno if Chebe focaccia mix is Df, but you could find a focaccia recipe, make it dairy free, put your nightshade free toppings on halfway through with some oil, there you go! Non-pizza pizza.

purple Community Regular
purple
Posted
I have been gluten free for a sneeze over a year

I have not had any cravings

until this whole last month it's KILLLINE ME not being able to have pizza.

I can't have tomato sauces of any sort, (nightshades)

nor cheese, dairy or otherwise

so I am dying here :ph34r:

lovelove

Hi Collette! When you get ready to make another pizza, I posted a df cheese sub for pizza over in recipes called "Melty Pizza Cheese". I haven't tried it yet.

Here is a df Focaccia:

Open Original Shared Link

You could sub the potato starch. Its really tastey! Just add some seasoning like garlic salt, etc. I make it every week for my dd for peanut butter sandwiches. It's easy too!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,251
    • Most Online (within 30 mins)
      7,748
    Janet Lima
    Newest Member
    Janet Lima
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Chest pain from celiac

      By Wheatwacked · Posted

      Vitamin D deficiency can contribute to rib pain. Chest pain stemming from the ribs ccould be costochondritis, which involves inflammation of the cartilage connecting the ribs to the breastbone. This pain can range from mild to severe, potentially mimicking heart attack symptoms, and is often worsened by breathing or movement. Other potential causes include muscle strain, rib fractures, or even referred pain from other conditions.  It will also help to chose vegetables low in omega 6.
    • Scott Adams
      Hypothetical question about antibodies

      By Scott Adams · Posted

      Great question! Even if some individuals with celiac disease don’t experience immediate villi damage from occasional cross-contamination, it’s still strongly recommended to maintain strict avoidance of gluten. The immune response triggered by gluten can vary between individuals, and even small amounts may cause systemic inflammation or other symptoms, even if intestinal damage isn’t immediately detectable. Additionally, repeated exposure—even at low levels—could lead to cumulative harm over time. Strict avoidance of cross-contamination remains the safest approach to prevent long-term complications and ensure overall health. Everyone’s sensitivity differs, so working with a healthcare provider to tailor precautions is ideal.
    • Zuma888
      Hypothetical question about antibodies

      By Zuma888 · Posted

      Thank you so much.
    • knitty kitty
      Hypothetical question about antibodies

      By knitty kitty · Posted

      You have one gene for Celiac.  You have a second autoimmune disease, Hashimoto's thyroiditis, which is frequently found at a higher rate with Celiac.  HLA genes carry autoimmune disease genes like Celiac and Hashimoto's and diabetes and others.   You have Celiac symptoms of reacting after gluten.  You said "I am however still suffering from the effects of the gluten challenge (food sensitivities, slight brain fog, weird stool, fatigue, swollen thyroid, bodyaches)."  And your anti-thyroid antibodies increase after gluten exposure.  While tTg IgA does not directly attack the thyroid, gluten exposure does trigger the  immune system to produce antibodies against the thyroid in genetically predisposed individuals.  You did not eat sufficient gluten (10 grams of gluten per day for two weeks minimum) to raise the autoimmune antibodies to the point they can be measured in the blood, so your blood tests may well be inaccurate.  You could choose to continue the gluten challenge of 10 grams a day for at least two weeks and get retested.   At the very least, you know that gluten is harmful to your thyroid, and because you are genetically predisposed to Celiac disease, a strict gluten free diet would be beneficial for your overall health.  
    • Zuma888
      Hypothetical question about antibodies

      By Zuma888 · Posted

      Thanks @Scott Adams! I guess my question now is: do the celiacs who can get away with regular contamination without villi damage as you mentioned have to be strict about cross-contamination ? 
×
×
  • Create New...