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

What Is Your Favorite Pre-gluten-free Food?

ang1e0251

Recommended Posts

ang1e0251 Contributor
ang1e0251
Posted

I'd like to hear the dream foods of members then ask if anyone can convert their recipes for all of us.

I cannot eat ice cream and read about the company that makes it with coconut milk and agave. They looked delicious but out of my budget. Can anyone make a great dairy free ice cream with the coconut milk that I like?

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

Celiac.com Sponsor (A8-M):


irish daveyboy Community Regular
irish daveyboy
Posted
I'd like to hear the dream foods of members then ask if anyone can convert their recipes for all of us.

I cannot eat ice cream and read about the company that makes it with coconut milk and agave. They looked delicious but out of my budget. Can anyone make a great dairy free ice cream with the coconut milk that I like?

.

Hi,

I found this on a quick search it's from Karina's Kitchen.

.

Open Original Shared Link

.

I'm sure if you search for Vegan Ice Cream Recipes you'll find lot's

because it's vegan, it's egg free as well.

.

Try looking around Vegiac.com (the gluten-free Vegetarian site)

.

Best Regards,

David

wowzer Community Regular
wowzer
Posted

Great Idea for a post. The thing that I miss the most is a decent slice of sour dough or french bread. It's been 2 years for me now. I have to say before I went gluten free, I avoided bread unless it was a nice fresh loaf of good bread. I have pretty much given up trying because it is expensive and you feel guilty if you don't eat it. I'm hoping that the gluten free restaurant that is near me comes up with a good bread. As far as goodies, I do a good job. I have had great luck with cookies, scones, muffins, bar cookies, cheesecake, and a gooey butter cake. Thanks or starting the post.

purple Community Regular
purple
Posted

For my dd, I tried many brownie recipes, then was greatly satisfied with this one...all but the calories ;)

Open Original Shared Link

I've tried 5 or 6 pizza crust recipes so far and today I tried this one. It wins! The best one yet and very easy to make.

Open Original Shared Link

I made 3 mini pizzas with one recipe. Chewy good.

celiac-mommy Collaborator
celiac-mommy
Posted
Great Idea for a post. The thing that I miss the most is a decent slice of sour dough or french bread. It's been 2 years for me now. I have to say before I went gluten free, I avoided bread unless it was a nice fresh loaf of good bread. I have pretty much given up trying because it is expensive and you feel guilty if you don't eat it. I'm hoping that the gluten free restaurant that is near me comes up with a good bread. As far as goodies, I do a good job. I have had great luck with cookies, scones, muffins, bar cookies, cheesecake, and a gooey butter cake. Thanks or starting the post.

I've made this french bread a few times, I think it's really good. Super crunchy on the outside and soft inside!! It makes amazing french bread pizza too :)

Open Original Shared Link

Eric-C Enthusiast
Eric-C
Posted

White Castle....

Best 6am meal in the world was 3-4 White Castle Cheeseburgers fresh off the steamer.

That is the only thing I miss, I gave up the rest without a second though.

You might want to check into an Australian study that showed sour dough bread prepared a certain way did not cause a immune response in Celiacs even though it had gluten.

I forget the exacts but it had to do with the way the dough was 'soured'. It had gluten, Celiacs ate it, and for some reason had no immune response.

This was not a specialty bread, it was a normal off the shelf sour dough but some part of their process caused it to be non-responsive. I did not have much luck and I even emailed the professor who had done the study but that was just about 2 years ago so unfortunately no longer have the info.

ang1e0251 Contributor
ang1e0251
Posted
  • Author
.

Hi,

I found this on a quick search it's from Karina's Kitchen.

.

Open Original Shared Link

.

I'm sure if you search for Vegan Ice Cream Recipes you'll find lot's

because it's vegan, it's egg free as well.

.

Try looking around Vegiac.com (the gluten-free Vegetarian site)

.

Best Regards,

David

Thanks, David! It looks yummy!! The website looks to have many other tasty recipes!!

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

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted
Thanks, David! It looks yummy!! The website looks to have many other tasty recipes!!

I tried the sweet potato and black bean enchiladas, really good. And the breakfast brownies...a regular at our house and you can put all kinds of yummy things in them like pumpkin seeds and chopped dates. Make a batch and while the dry ingredients are out, bag up some for a future batch.

The pueblo bread wasn't so good except when it first came out of the oven. The maui wowee bars are awesome and easy.

purple Community Regular
purple
Posted
.

Hi,

I found this on a quick search it's from Karina's Kitchen.

.

Open Original Shared Link

.

I'm sure if you search for Vegan Ice Cream Recipes you'll find lot's

because it's vegan, it's egg free as well.

.

Try looking around Vegiac.com (the gluten-free Vegetarian site)

.

Best Regards,

David

I saw that recipe but haven't gotten to try it yet. Thanks for reminding me. That would be good when it warms up.

purple Community Regular
purple
Posted
I've made this french bread a few times, I think it's really good. Super crunchy on the outside and soft inside!! It makes amazing french bread pizza too :)

Open Original Shared Link

Me too...I tried it twice I think, my gluten-free dd doesn't live at home, so I never made it again. It was good, just like french bread.

WestyPDX Newbie
WestyPDX
Posted
You might want to check into an Australian study that showed sour dough bread prepared a certain way did not cause a immune response in Celiacs even though it had gluten.

I forget the exacts but it had to do with the way the dough was 'soured'. It had gluten, Celiacs ate it, and for some reason had no immune response.

Different time frame and continent, but this sounds awfully close to what you described:

https://www.celiac.com/articles/752/1/Study...ents/Page1.html

Luckily for me (I guess), I couldn't even get my favorite pre-gluten food if I tried. Until about 20 years ago, the supermarkets in the SF Bay Area sold a fresh ravioli and red sauce in the meat dept. If anyone remembers it, the box it came in was divided by a paper shelf, to separate the two sheets of ravioli inside. I left SF in the mid-80's, and it was nowhere to be found on return trips shortly afterwards. I can still taste it, it was so good. Those ravioli with a loaf of dark crust late bake sourdough and a bottle of a good red wine was my perfect meal.

Perhaps of the food I could still get, a good Napoleon, or a white cake with whipped cream frosting and fresh strawberries would be what I'll miss most.

bakingbarb Enthusiast
bakingbarb
Posted

Here is some more info regarding this:Open Original Shared Link

Nourishing Traditions by Sally Fallon talks about presoaking grain in an acid changes the gluten. Don't quote me as its late at night and I no longer own the book. I am going to see if I can get it at the library and re-read it to see what she was talking about.

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. Celiac.com Sponsored Post
      0

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

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

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

      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...
    4. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @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...
    5. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,338
    • Most Online (within 30 mins)
      7,748
    Erica Johnson
    Newest Member
    Erica Johnson
    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

    • 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/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
×
×
  • 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.