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

Comfort Food?

clnewberry1

By clnewberry1
in Coping with Celiac Disease

Recommended Posts

clnewberry1 Contributor
clnewberry1
Posted

So I am having some tummy trouble. I am newly diagnosed wheat intolerant. I also have a yeast problem too.

Right now all I want are Saltines, or toast. I have tried rice bread - yuc. I need yeast free too though. The things that make me feel better when I am sick I can't have!!! Grilled cheese, mac and cheese , chicken noodle.

I am frustrated. I can't eat anything!! Sure fruits and veggies and meat but when I am sick I don't want those things. Any suggestions, ideas.

ugh

Thanks for the vent.

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

Celiac.com Sponsor (A8-M):


GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

Can you have dairy? You can use regular velveeta and gluten/wheat free noodles and make mac and cheese (can also do shredded cheese with milk and gluten free flour).

If you can have corn and dairy you can: Use Mission White Corn tortillas heat them up on the stove in a pan (will get them a little crispy) then you can either add cheese there to melt or put it in the microwave.

There are a lot of gluten free/wheat free noodles out there that are really good. I haven't attempted chicken noodle soup yet but you can search on here (I am sure there will be a recipe) or look around online.

Open Original Shared Link

Above is a good site. I have started to look here recently... Make sure you put in gluten free so those recipes pull up when you do your search and not regular ones.

I like trying to make different mac and cheese meals, wraps (corn tortilla with deli meat etc), rice and vegetables with some shredded cheese or pasta salad.... of course all gluten free. The closest thing to soup that I have is Dinty Moore Beef Stew but I take some of the meat out (I haven't ventured out yet to try making soup). For a while I really liked Chili with a little cheese on the top and some Mission Corn Tortilla Chips yummmm.

I have found with Bread that the best bread is home made. I don't make it all the time but when I do I just make it in the oven and freeze it. If you find a roll recipe you like you can always make them bigger so they are sandwich rolls.

GOOD LUCK!!

purple Community Regular
purple
Posted

I love muffins! :D

How about these wonderful waffles I post everywhere? I used to hate waffles until I tried these:

Open Original Shared Link

I use 1 1/2 cups almond milk and finely chopped almonds. I keep a banana in the freezer then thaw it and squeeze out the fruit. I can get 15 waffles in 1 batch, eat some, wrap, bag and freeze the rest...mmm! :P

Toast them in the toaster. They are good plain too ;)

Mother of Jibril Enthusiast
Mother of Jibril
Posted

What about some chicken soup using rice or rice pasta (Tinkyada) instead of semolina noodles? I bet you could even leave the rice/noodles out... I think the salty broth is the most comforting.

Are you able to tolerate dairy? One of the grocery stores in my town stocks macaroni and cheese with rice noodles (gluten-free) in the frozen section. My daughter is nuts about them. :P

ravenwoodglass Mentor
ravenwoodglass
Posted

When I feel iccky and I want comfort food for me that's cream of buckwheat. It tastes and has the texture of cream of wheat without the gluten and with a lot more easily digestable protein. I use the Pocono Brand which is grown in dedicated fields and processed in a plant that only processes buckwheat.

ang1e0251 Contributor
ang1e0251
Posted

When I'm really yucky I agree that chicken noodle is the best. I take a piece of chicken with water to fill and cook it in the crock pot overnight with any spices you like, just salt and pepper if you want to be simple. Then I cook noodles that I buy in the Asian section at Walmart. They have a couple of types without wheat or gluten. I cook those and add them to the broth and take the meat off the chicken bone and oula! chicken noodle soup!!

I rarely eat gluten-free bread as it tends to digest hard for me. I eat corn tortillas instead. I make grilled cheese/quesadillas in the skillet with butter and cheese in the middle. I call them grilled queso!

As for mac & cheese, specialy stores (Kroger also) carry packages. I don't care for those. Another thread in the cooking section told how to make it and it is excellant. You can buy the corn elbow macaroni at Walmart or specialty store. I cannot have fresh milk so I use chicken broth for the liquid, yummy!

Welcome to the forum and I hope the yuckies go away soon.

purple Community Regular
purple
Posted

Try this easy, fun "cup o soup" recipe, add a spoonful of frozen veggies or leftover chicken if desired:

Open Original Shared Link

be sure to use gluten-free items

prebag some for the cupboard

toss a bag and a mug in your car or purse

have some for breakfast

try some of the other recipes on the same site:

Open Original Shared Link

the vanilla wafer pudding one is great! #3

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

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

I wll admit that I too, was a saltine cracker lover. I have found that Glutino makes some very good crackers, our fav is the multi-grain..

The best egg noodle soup ever is homemade. We love Seitenbacher. You can order these on line. Even the gluten eaters eat these noodles at our house......

Progresso makes several gluten-free soups: chicken & rice, chicken & wild rice, lentil, chicken & vegetable, creamy mushroom, clam chowder. Swanson & progresso both have broths that are gluten-free (read label)

Schar, tinkyada, & more have gluten-free marconi type noodles for mac& cheese ,, lasagne, spahetti & so on.

Anna's bread mix is wonderful. Whole Foods has a white bread for making grilled cheese Or a challah bread makes a nice grilled cheese.

Everybody Eats (online) has the best baguettes & crusty Italian dinner rolls

Joans gluten-free great bakes has english muffins, & bagels that are to die for....

Against the Grain Gourmet has rolls for burgers, sloppy joes, reubens & deli sandwiches.

Celiac Specialities has wonderful stuffin cubes, donuts

Conte's pasta has veggie lasagne, pierogi's, ravioli that are very good.

A great cookbook is Annalise Roberts-- Baking Classics..

Of course there are many....

Plus there are many foods you can still use directly from the store shelf.........

hth

mamaw

ShayFL Enthusiast
ShayFL
Posted

Over time I have been forced to give up ALL and I mean EVERY single comfort food I ever loved. I am too sensitive to most carbohydrates now (spike my blood sugar) and make me bloated. Diabetes runs in the family and I cannot afford to eat my old favorites.

So I stick to simple, unprocessed whole foods (grain free). No sugar, etc.

When I am sick, I make myself a big pot of soup. It is warm and soothing. I use gluten-free chicken broth as a base, add onions, garlic, chicken, fresh ground ginger and sea salt. You could throw in a handful of gluten-free pasta if you want some comforty carbs.

utahlaura Apprentice
utahlaura
Posted
When I feel iccky and I want comfort food for me that's cream of buckwheat. It tastes and has the texture of cream of wheat without the gluten and with a lot more easily digestable protein. I use the Pocono Brand which is grown in dedicated fields and processed in a plant that only processes buckwheat.

Yeah! Hurray for buckwheat! Right now, it's the only grain product I am always safe with. The buckwheat cereal you mentioned is a staple of mine when I need a good carb fix! Also, I've been able to bake with buckwheat flour. ( The cheapest way to get it is the 100% buckwheat pancake flour..not the "mix") I use buckwheat flour in place of wheat flour to make breads like banana or zuccini bread ( substitute any veggie or fruit mash desired) and I use mechanically press palm oil as the shortning ( it's about the consistancy of cold cream and works great.) The yeast breads with buckwheat were a no go, though, because the flour is too heavy to rise. The banana bread thing is heaven, though, and SO easy and fast. Use carrot or squash or anything you're sure about for you.

I also make little buckwheat cakes ( thick) to use in place of buns and they have a great nutty taste. A little baking soda and powder must be added, but you can experiment with quantity there. I still am, but have had no real bad results with any estimations yet. For about 8 little buckwheat cakes/buns ( 2 c. flour) I use about a half teaspoon of soda and the same with the powder. That's working well right now.

henny Explorer
henny
Posted

Nowadays for comfort I eat a baked potato with butter and garlic salt.

my comfort foods previous to gluten-free were pastries...donuts and especially cinnamon rolls :o

Archived

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

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


  • Member Statistics

    • Total Members
      131,620
    • Most Online (within 30 mins)
      7,748
    Loni75
    Newest Member
    Loni75
    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

    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you, really.  I took a test for DGP-IgA and DGP-IgG. Effectively, it is not enough to discard Celiac Disease. I was consuming gluten until then, I only started gluten-free some days ago, when the symptoms became horrible and now I feel considerably better, which is a second confirmation that gluten is the main problem. It's been more than 4 years I have the same suspect, when I first thought gluten was causing me problems, I made a gluten-free diet for a year, I felt really good as never before. However, neither I or my parents were well informed about Celiac disease, so none of us tried to make further exams. My father suffer digestive problems and other members of my family as well. Unfortunately, no one have ever been tested for Celiac disease. I'll have to restart eating gluten in the next weeks, so I can make a serious blood test in laboratory, hopefully between two or three months.
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      As Scott said, in order for celiac disease testing to be valid, you need to be eating generous amounts of gluten on a regular basis for weeks or months before the blood draw. The blood tests are designed to detect antibodies that the immune system produces in response to the ingestion of gluten. It takes time for them to build up in the blood to detectable levels.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      Based on what you've described, it is absolutely crucial that you pursue further medical exams for Celiac Disease and related conditions with a gastroenterologist. Your symptoms—especially the worsening fatigue, loss of muscle mass, neurological symptoms like migraines, and palpitations, coupled with being underweight—are significant red flags that extend beyond typical IBS. The negative home test is not reliable, particularly given your concern about sample contamination and the fact that you were likely not consuming sufficient gluten at the time for the test to be accurate, which is a common issue. While probiotics like Bifidobacterium Infantis can support gut health, they cannot resolve an autoimmune response to gluten or heal intestinal damage caused by Celiac Disease. Your declining blood test results, even if still "in range," further indicate a trend that needs a doctor's investigation. Please do not hesitate to seek a specialist; a formal diagnosis is the first step toward getting the correct treatment, allowing your body to heal, and finally addressing your weight and overall health concerns. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Buckwheat

      By Scott Adams · Posted

      I would only add that cross contamination with wheat may still be a possibility, so it's still best to seek out buckwheat that is labeled "gluten-free."
×
×
  • 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.