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

Allergen Free Foods

Juliebove

Recommended Posts

Juliebove Rising Star
Juliebove
Posted

I needed some more faux parmesan cheese. There's is wonderful! Looks, smells and tastes just like the real thing. It's beef based. I love their other cheeses as well, but I think there is too much fat in them for my stomach or something. They don't seem to set well with me. So I will stick to rice cheese for my other dishes.

I noticed that they now sell chocolate cakes, oatmeal raisin cookie bars and cornbread. So I ordered them, not really knowing how big they would be or when they would come.

I am used to Ener-G stuff. That's small. These things are HUGE! Probably best to get if you have a separate freezer or plenty of freezer space, which I do not.

I have placed three orders with the company. The first one said it would take 6 to 8 weeks to arrive. I think it took about 6. The website no longer says that. The next two orders came in a few days. This one was maybe 2 weeks.

So yesterday when I was in a hurry to get to the movies, the Fed Ex truck pulled up behind me. And sat. Daughter told me to honk at it, but I figured it was my order. And it was. Of course I needed to deal with it right away because the stuff is supposed to be kept refrigerated.

In the past, it was sent with ice packs. Not so this time. But it was in a big insulated container. I put the cheese in the fridge and left the other things in the garage. I had no choice. They were too big for my fridge or freezer (it's quite full) and I figures it was cold in the garage.

When we returned, I noticed that the cake was supposed to be kept frozen until ready to eat. Oops! The first piece I tried to take out crumbled. I gave that to daughter to eat. I put the rest in individual containers. 3 went into the fridge and the rest in the freezer for upcoming birthdays. Daughter loved the cake and wanted another piece right away. I tasted a small amount of cake and frosting. I am not a cake lover, but this tasted good to me. Shouldn't have had it though because chocolate messes with my GERD.

Daughter said that the oatmeal raisin cookies were disgusting. She doesn't like raisins though and that was the problem. I had hoped she would eat them. I don't like raisins either and feel they would be better without. But the oatmeal part was very good and they taste just like the real thing. So much so that husband has been eating them like a pig and he doesn't know they are allergen free.

We were going to have the cornbread tonight but it had an accident. I am pretty sure daughter was involved. I left it sitting in the garage on a case of gluten-free bread products. She had toast for breakfast. But she claims she didn't do it. At any rate, it was dumped upside down on the floor and broken. There is a large chunk intact. I plan to cut three pieces out for dinner and then save the rest in the freezer (hopefully it will fit) for stuffing for Thanksgiving dinner. Hopefully I can make something edible. We didn't like my last attempt. I used Ener-G bread for that. Oddly the rest of the family liked it but the three of us did not. I am not much of a stuffing person though. I need to find a recipe without eggs. I found one that calls for chopped hard boiled eggs and pecans and I figured I would just leave those things out. Daughter hates nuts as well.

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

Celiac.com Sponsor (A8-M):


Juliebove Rising Star
Juliebove
Posted
  • Author

We just tried the cornbread and it was excellent! Not the overly sweet kind. And it held together. I have tried to make it from mixes without using eggs and it has never worked, or tasted good. I'll be ordering this again and soon.

Archived

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

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


  • Member Statistics

    • Total Members
      131,394
    • Most Online (within 30 mins)
      7,748
    critter
    Newest Member
    critter
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • lehum
      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      By lehum · Posted

      Dear Community, I hope this won't get too long, but I'd like to share a bit of my Celiac story to see if anyone can relate or has any input from personal experience, because I have been struggling for awhile now.  I was diagnosed at 28 with Celiac. I had been having gut problems for years but it took me awhile to take the step to get medical support. At the point of my diagnosis, my antibodies were at 1,118. The doctor said that I must have had Celiac since childhood.  Upon starting the gluten-free diet, it seemed, at least at first, like my problems exacerbated instead of getting better. Throughout the course of the last 4.5 years, I have struggled immensely with food. In addition to the transition to the gluten-free diet, I began having numerous other problems, including dairy, histamine, and potentially more: I am not so sure. I have struggled with fatigue, headaches, nausea, gut problems, extreme brain fog, and more. After about two years of eating gluten-free, I got a follow up endocsopy. My antibodies were still a bit higher than they should have been, but my villi had healed. So, the structural damage had gotten better, but my symptoms continued. To this day, I eat strictly gluten-free (of course), dairy free, and low histamine. Bloodwork has shown that my DAO and histamine liberator levels are actually normal which should normally indicate not having a histamine intolerance, but my body reactions to histamine when I eat it, and even eating low histamine I feel a constantly feeling of allergy/inflammation, even though I don't have seasonal allergies. I mostly eat rice products, low histamine nuts, potatoes and sweet potatoes, low histamine fruits and vegetables, eggs, chicken, and simple spices and oils.  I have struggled with brain fog, fatigue, rosacea, and headaches. The headaches have improved some. The doctor also found some deficiencies like Iron, Omega 3, and coenzyme Q10, so I am taking supplements fot those now.  Another doctor found mold toxicity and I have been trying to take measures to detoxify as well.  The last time my antibodies were checked, they were at 8, though I eat very strictly gluten-free.  Stool tests have shown a slight gut imbalance, but they haven't shown anything extremely drastic.  I feel like I react to products, even certified gluten-free ones, with symptoms quite often.  My doctor suggested that I switch to grain-free earlier this week with the exception of rice and quinoa. I replaced my gluten-free oats with gluten-free quinoa flakes, and I reacted horribly, as if there were gluten in the product. The product comes from a very reputable brand known for their strict procedures and producing gluten-free products in a separate building, with consequent testing before sending out products. Why, then, I wonder am I reacting this way? I know it was the flakes because they're the only new thing I ate. After three days of eating them, I had several itchy bumps on my body, fatigue, diarrhea, gut pain, gas, instant neuropathy in my legs, and all the other things that go along with a glutening for me. I am curious if I am one of those people who reacts to products that have more than 10 ppm, since the product only guarantees being below 20 or if it is a cross-reaction with grains. I am not sure how to make this determination. At this point, I am not trying to figure out what the best is for me. Grain-free? Paleo? Just avoid these specific flakes? I think it is encouraging that my villi look better, but I simply don't FEEL better.  I have started working with a nutrionist who suggested that I do grain-free (with the exception of rice) for two weeks and focus on starchy fruits and veggies and after another week try and add back in a few fats like avocado or hemp seeds.  I follow instagram accounts of people with Celiac claiming how now that they are eating gluten-free they've never felt better, are traveling the entire world, etc. It is so easy to feel isolated and alone, especially when reading that most people feel remarkably better within 6 months to a year. This is not my story, though of course I sometimes wish it were. I don't need to travel the world, but I do travel a few times a year overseas to visit my family in the US (I live in Europe), and it's tiring. I would just love to have my energy, health, and life back. If anyone has any practical ideas or would like to share part of his/her/their story, I would be really grateful and happy to read it. Wishing everyone well on the Celiac journey, L 
    • lehum
      nuts.com -- no longer Celiac safe?

      By lehum · Posted

      Has this approach helped your symptoms to improve? Any tips for preparing food fresh and also managing a busy work schedule?
    • cristiana
      Has anyone ever had Low Ferritin with Elevated MCHC levels?

      By cristiana · Posted

      Hi @knitty kitty  Thank you, Kitty, and lovely to hear from you as well as trents on this one, I do appreciate your knowledgeable replies.  Haemoglobin A1C and HBA1c have both come back as normal, so I think I am OK there - although I'll freely admit that I love sweet things and if they ever design a test which shows consumption of carbs over time that would be very incriminating: I do need to cut back. The only fairly significant factor that has impacted my gut health recently was being stung badly by a wasp about about six weeks ago and  having to take flucloxacillin for a week - it gave me such a sore stomach and gut issues, and with the recent Oat Fest I haven't really been right since.  I seem to be a bit lactose intolerant again.  But I spoke to my husband this morning and he too thinks that we've radically cut back our red meat consumption, so I would think that might explain why I'm low on ferritin, at least to some extent. But the gradually increasing MCHC levels really ought to be looked at so I am very grateful that either my gastroenterologist or the lab have suggested the holocolbomin test as I understand it is much better at detecting the true B12 situation going on, maybe there has been a deficiency all along? Cristiana
    • lauramac
      COVID19 and getting glutened

      By lauramac · Posted

      Thank you! Thank you!
    • knitty kitty
      Has anyone ever had Low Ferritin with Elevated MCHC levels?

      By knitty kitty · Posted

      Hi, @cristiana, @trents is correct.  Red blood cell size is important. High blood glucose blood levels can affect red blood cells causing them to bloat, then shrink which causes the iron to become concentrated, thus higher mchc.   Have you increased your carbs to compensate for reducing your meat?   All those oats?  Have you had an A1C test recently?   My blood glucose levels go up not only if I overeat carbs, but also when I have digestive issues and chronic inflammation like from eating something I thought I was doing okay with but turned out not so.  I think you're on the right track cutting out the oats for a while! 
×
×
  • Create New...