0
solarglobe

Favorite Gluten Free Treats?

Rate this topic

Recommended Posts

Hi everyone,

Now almost 6 months gluten-free and I think I have a problem with corn too! -- just recently I've had bad reactions from eating tortilla chips & salsa! Thought it might be CC, or hidden gluten -- but after checking & rechecking, and having it happen more than once, it seems to be the corn (or could be the quantity! of corn chips) :unsure:

Anyway....I would really like to know what your favorite treats or snacks are to help you through the day.

I know this sounds so basic and common sense -- but I really need some ideas of things to eat -- simple things! I get very hungry now. I'm still in the "wandering around the grocery store in a daze" phase. Nothing seems very satisfying. (I did get a lovely gluten-free cookbook for Christmas and am learning how to cook more gluten-free things.) The processed gluten-free products I've found are pricey -- and don't always taste that great to me. And my family is slowly, but surely, coming over to my gluten-free way of life too.

Thanks.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I make a gluten-free version of Rice Krispy Treats.......Use any gluten-free rice cereal, butter and marshmallows. Melt butter & marshmallows together in a pan and mix-in the cereal.

Works well with Rice Chex, too!

Cleveland Bob B)

Share this post


Link to post
Share on other sites

I also have problems with corn! It seems to be pretty common.

There are some great mixes out there for cookies and brownies that are corn and gluten-free. Rice cakes are another good snack. I love fruit or veggies and peanut butter. I make my own trail mix, and it's DELICIOUS! I had a hard time finding any that were gluten-free or not processed in a wheat facility, so I made my own!

I used:

pumpkin seeds

chopped pecans

slivered almonds

coconut flakes

dark chocolate chips

golden raisins

dried cranberries

dried dates

All ingredients are gluten-free and NOT processed in a facility that processes wheat.

It's a chewy and sweet mix. I'm going to make a "salty" mix using sunflower seeds, pistachios, and gluten-free pretzels next time.

If you want a convenient snack, try pranabars or larabars.

Share this post


Link to post
Share on other sites

I have problems with corn too

watch out for marshmallows they are probably filled with corn syrup and corn starch

I snack on fruit

carrots with sunbutter

potato chips

crackers made with chebe mix (tapioca)

dark chocolate

Share this post


Link to post
Share on other sites

These are my personal favorite:

http://www.celiac.com/gluten-free/index.php?showtopic=49937

If you love peanut butter, you'll love these!

I make a batch and cut them and freeze them - so I just grab one as I head out the door!

You should also check out the Recipes thread in this forum, there are some great ideas there!

Share this post


Link to post
Share on other sites
Ads by Google:


Thank you all! These are great ideas -- I will definitely try them. You've helped me face another day! :D

Share this post


Link to post
Share on other sites

My favorite snack is an apple sliced up with peanut butter spread on it. yummy! satisfies sweet, crunchy, salty and creamy. Funny thing is this was my favorite snack before I went gluten free too, so I did't lose my favorite :)

Share this post


Link to post
Share on other sites

Bananna or Apple with Peanut Butter (They also sell almond butter, cashew butter, sunflower butter. I get a huge jar of Almond Butter from Costco really cheap)

BoraBora Bar

Dried Fruit

Rice cakes and Peanut Butter

Yogurt - Yoplait

I bake a lot of stuff in one weekend and then freeze all of it, so I can have it when I want some lol.

Now, intolerance to corn is like being glutened? I have had a lot of problems and I know I am gluten-free, so I cut out soy and that didnt help. I wonder if it is corn. Most weekends I have corn tortillas with eggs and salsa.

And the above link for the PB bars, I am so going to make that!

Share this post


Link to post
Share on other sites

Kinnickinnik doughnuts

Chipotle chips (but corn)

Larabars

Chex cereal

Sweet Potato chips (Terra brand)

Lundberg Chips

Panda cereal

Pamela's cookies

Cheesecake (use combos of Pamela's for crust)

Various power bars

Almond, Cashew butter (on KK English Muffins)

Pamela's baking mix pancakes

Homemade pizza with Hormel pepperoni

Share this post


Link to post
Share on other sites

The gluten free pretzels are a tasty snack too. If you are in to sweets, try baking from that new cookbook. If I want a quick snack, I bake a batch of muffins or scones. I have also made a cheesecake without the crust. Good Luck

Share this post


Link to post
Share on other sites


Ads by Google:


My mom and sister both have trouble with corn in large quantities -- like a dinner of Nachos or Enchiladas or if they sit down to snack on corn chips or if they eat too many Panda Puffs (corn cereal). Neither of them has trouble with a little corn flour or things made with corn starch, or corn-based foods in small portions.

Fortunately, I don't have any difficulty with corn at all, so I eat quite a bit of it. But please know you're not alone. And you don't necessarily have to cut all corn out of your diet like you do with gluten.

There are several tasty varieties of rice crackers and rice chips on the market you might substitute for corn chips. They are good dipped in salsa or covered in cheese. Some of these are "specialty" (read: high priced) foods, and others are just available mainstream. I have been buying a rice cracker from Costco that comes in a couple flavors, including cheese and sesame, for months. Last time I picked up a package, there was a little addition on it that said "Now Certified Gluten Free!" but they'd always had a straightforward ingredients list so I always felt comfortable with them anyway (although they do say they are made in a facility that processes wheat, so if you're uber-sensitive, do use caution or maybe contact the company for more info). The brand is "Crunchmaster."

-Elizabeth

Share this post


Link to post
Share on other sites

I have trouble with corn too, but only corn as a main ingredient. I can do corn starch or corn syrup. I like Snapeas, guacamole, refried beans, hummus, nuts, and anything with peanut butter on it.

Share this post


Link to post
Share on other sites

I bake a lot of stuff in one weekend and then freeze all of it, so I can have it when I want some lol.

Now, intolerance to corn is like being glutened? I have had a lot of problems and I know I am gluten-free, so I cut out soy and that didnt help. I wonder if it is corn. Most weekends I have corn tortillas with eggs and salsa.

And the above link for the PB bars, I am so going to make that!

Share this post


Link to post
Share on other sites

We're on a Smart Food kick. It's white cheddar popcorn in a black bag by Frito Lay. Not good for you, but very yummy!

Share this post


Link to post
Share on other sites

Could have been the Pace Salsa! Definitely too many tortilla chips in one sitting gets me. Too much corn for me reacts just like being glutened. Small doses of corn seem OK.

I had a moment of enlightment today while grocery shopping. After my gluten diagnosis, I would wander around the grocery store, wanting to have a great big pity party as I'm reading labels. "I can't have this?", or "there's wheat in this?" Today, I looked in my grocery cart and realized everything I had was so healthy! Meats, fruits, veggies. Nothing processed! This is all great stuff! So, why have I been whining about it all?

I think I have been grieving over a lost way of life -- either that or breaking a serious wheat addiction. Maybe some of both. I miss eating out, I miss gobbling down treats without even thinking about it. I have to learn how to cook all over again. But I seriously do not miss the pain, the "D" issues, or the fatigue.

Have done better this week by being prepared, and using the ideas and support found here :)

Share this post


Link to post
Share on other sites

have you tried making krispie treats or granola bars?

you can use cocoa pebbles to make treats like a flavored rice krispie treat. very good!!

and granola can be made with cereals or gluten-free oats. delicious too. and both are pretty filling.

also fresh fruits with peanut butter. i like crackers with peanut butter and maple syrup which is AMAZING:)

always check labels of course.

muddy buddies:)

rice chex

chocolate chips, peanut butter, vanilla, butter and powdered sugar is one of the best snacks ever. probably not good for on the run food because the sugar is messy

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   18 Members, 0 Anonymous, 581 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

  • Forum Statistics

    • Total Topics
      110,271
    • Total Posts
      949,831
  • Member Statistics

    • Total Members
      77,765
    • Most Online
      3,093

    Newest Member
    Sbradford
    Joined
  • Popular Now

  • Topics

  • Posts

    • OK good to know. Thanks for the tip
    • This is an old thread but I just need to get this out of my system! I am just so fed up with how every caregiver has been dealing with me case. My enzymes have been abnormal and my doc continuously asks me if I'm binge drinking - I literally haven't had a sip of alcohol in 2 years. and haven't actually been drunk since my early university days (which was long long ago).  She also tells me that all of my troubling neurological symptoms - sensory hypersensitivity, tinnitus, jaw/pain, headaches, fatigue, teeth grinding, nightmares, and EPILEPSY are "all in my head." ??? When I told her my symptoms had decreased on a low gluten diet and I was interested in being tested for celiac, she asked me "why bother? if you're feeling better, just eat less gluten" - not understanding that a formal diagnosis can significantly change my health behavior to be more strict with the diet.  I just wish I had some other disease that was more medically recognized and understood. Its so demeaning, and I try to see my doctors as little as possible now. I do my own research on PubMED and google scholar. And I don't even think I've had it the worst- I'm totally appalled by all of the crap I've read on this thread. Anyways, I'm done ranting.
    • Has your Dr mention Microscopic Colitis at all.  You mentioned taking PPI's.  I took them for over a year - 2 morning and 2 night.  I think that's how I ended up with Microscopic Colitis.  I don't think I have Celiac disease but do think I am very sensitive to gluten.  My GI dr. told me to eat whatever I want , but have learned from research, partly from microscopiccolitis.org that almost everyone with MC is sensitive to gluten and most to dairy and some to soy.  I know some on this site don't agree with some of what is said on that site, but they are really good people who want to help.  Just said all that to say, maybe you should ask your GI if you could have MC.  Hope you get it all figured out.  I know the frustration.  It can take over your life.
    • Yeah their shreds raw are nasty but melted in recipes they are decent, they make 2 different shreds a cutting board super stretchy version and a plain, they also sell that mac and cheese sauce by itself for use in other recipes. https://store.veganessentials.com/daiya-deluxe-cheeze-sauces-p5079.aspx The company makes a decent cream cheese and cheese cake also if you can stomach the xantham gum.

      I am going to copy and paste something from another thread thread and link you a list of alternatives. " Violife...makes vegan Feta...I have been dying to try their cheeses and hear good reviews. They also make other cheeses.
      https://store.veganessentials.com/just-like-feta-by-violife-p5342.aspx
      Kite Hill makes great Ricotta, the truffle cheese from them....yeah you will eat the whole thing in one sitting stuff is addictive,  decent cream cheese if you can stomach xantham gum (only one they have that has it).
      
      Miyoko Creamery makes great mozzarella and even a smoked version I hear they make great cream cheese and wheels also but I have not gotten any. Leaf Cuisines makes the best smoked gouda, and a strong garlic and herb cheese

      Tree line Scallion is glorious, and their garlic and herb is milder then Leaf cuisines but decent flavor...the peppered is meh.

      Daiya Blocks flavor wise are better then the shreds, the jalapeno Havarti is one my my dads favorites and he loves their cheddar...again xantham gum so not for me. Their cream cheese is decent but noticeable artificial. Their shreds come in 2 formulations a high melt version (cutting block) and standard I they taste better cooked into recieps over raw.
      Daiya recently started offering cheese sauces...like the stuff they used to sell with their mac&cheese but just the sauce.

      Lissanatti makes the best "raw" shreds for cheddar and mozz.

      Parma makes great Parmesan sub...the better then bacon one is SUPER addicting.

      I heard good reviews on so delicious cheese....but corn makes makes me not even able to do a chew and spit taste without an allergic reaction.

      I recently found a creamery you can contact about getting cheeses...I found their sauce on a site and got it.....great Alfredo sauce.
      http://www.parmelacreamery.com/
      https://www.luckyvitamin.com/m-28232-parmela-creamery
        Dairy Free cheese products  NOTE CHECK FOR GLUTEN FREE ON THEM
      https://store.veganessentials.com/cheese-alternatives-c6.aspx

      Other gluten free options for everything else  
    • Dairy is dairy on a elimination diet, your trying to void all the proteins, lactose, whey, casein, and the enzymes, hormones, pus, etc that could be setting off issues. I would even say wait at first on the dairy free alts. IF anything go with the fewest ingredients ones without starches or gums like the plain kite hills, tree line, leaf cuisines and miyoko. And completely sideline the crazy ones like daiya, or the blends of more then 2-4 ingredients.
  • Blog Entries

  • Upcoming Events