Jump to content
  • Sign Up
0
StacyA

Any Requests For 'aversion Therapy' (gluten Challenge)...

Rate this topic

Recommended Posts

I have a biopsy in two weeks, so I'm using this time of eating gluten as 'aversion therapy'. If you want, you can submit requests (a gluten food you've been feeling nostalgic about) and I can try to fit it in and then post about how ill it made me - that way you can vicariously reap the benefits of my aversion therapy.

I've only had celiac symptoms for a few months (we think my celiac's was triggered this summer by an infection) - so I don't have years of being ill to help motivate me on a gluten-free diet. However by the time I get that biopsy, I'm certain I'll be hating gluten. (My doctor's 99% certain based on bloodwork, but I'm getting the biopsy so that I never have a doubt - and my husband had a friend whose wife died recently from Crohn's, so I also want him to feel better knowing the diagnosis of celiac's is accurate).

I've had stuffed-crust pizza and vomited! Yea! Won't miss that anymore. My friend makes the best gooey chocolate chip cookies - a secret recipe - and they made me totally sick! (I know there's good gluten-free recipes out there - but when the doctor's office told me about my blood results, her cookies were one of the first things I thought of.) Cream of wheat - bloat and discomfort. Frosted shredded wheat - pain and gurgling. Too bad county-fair season is over, because I was hoping to get in some french waffles. When I first became symptomatic but didn't know what it was, pasta at Olive Garden made me sick - but I plan to go back again to Olive Garden and get some fettucini alfredo - knowing I'll be puking later! Yippee! Won't miss that anymore either! I prematurely threw away my flour, but I plan to make some homemade wheat bread - and afterwards I know I won't be feeling depressed that I can't eat homemade wheat bread anymore.

Any special requests? Anything you've been thinking about eating - 'just one time' - and instead I can tell you how absolutely crappy it made me feel? That way you can be reminded of how great the gluten-free diet is for you, without you having to get sick!

Share this post


Link to post
Share on other sites

More people should have your positive attitude. You have problems with gluten like have have but I continue to back up our spectic tank. Seem like I don't process fats which creates a crust on the top of the tank. Solution my husband pulls the top takes a rake and steers the SH_______! We can only laugh a make the best of things.

Love your outlook on Celiacs. Have a nice fresh soft piece of bread for me. Oh it needs to be warm fresh from the oven.

Share this post


Link to post
Share on other sites

I vote for red Twizzlers licorice!!

Share this post


Link to post
Share on other sites

I'm good thanks, but you really make me want to try my phyllo dough recipe gluten-free!

Margaret

P.S. I also think you're a saint, maybe a slightly twacked saint, but saintly nonetheless.

Share this post


Link to post
Share on other sites

How about a nice warm loaf of crusty italian bread and a block of romano cheese. Oh and chicken noodle soap with oyster crackers.

On a different note, please be sure not to take the results of the endo as 'gospel' if they should happen to come out negative. False negatives abound with both blood and biopsy. Since your blood tests were positive there is little doubt you have a gluten issue. Please do go gluten free the day your endo is done. In addition make sure you make note of how sick you are getting and keep your doctors informed about it. If your symptoms should become more severe, as in extreme pain or bleeding call your doctor immediately. Some wise doctors will order you to stop the challenge and give you a diagnosis based on your blood results and response to the challenge.

Share this post


Link to post
Share on other sites

Popeye's spicy fried chicken, onion rings and a biscuit, please! Also a Chick-fil-A sandwich with extra pickles on honey wheat, my mom's baked macaroni and gravy, a frosty mug of Guinness draught, with a fried seafood platter.....Oh!, and a big fat french fry po-boy with melted Swiss, lettuce, pickles, caramelized onions, dripping with tons of roast beef gravy and mayonnaise. The kind that is so sloppy you need nine napkins and the juice runs down your elbows. Aaahh, nostalgia!

Although it does not sound like it, I no longer crave gluten. The thought of tasting any of these actually makes me sick (especially those that are fried, with dairy or beef, since those make me ill now as well.) I really only want a big smell of each of those foods, except for the beer, I want that one!

Share this post


Link to post
Share on other sites

Chinese food!!! Fried rice, crab rangoon, spare ribs, lo mein, chicken fingers........all that good stuff!!!!!!!!!!!!

Share this post


Link to post
Share on other sites
I really only want a big smell of each of those foods, except for the beer, I want that one!

LOL Are there really other celiacs out there like me then?! Soemtimes I see something gluteny that looks Sooooo good, I just have a great big deep breath of its waft. And then I'm over it. people think I'm crazy when I jsut have a big sniff of their goodies.lol

And yes please - a sloppy cheese & Tom pizza, and a fresh soft doughy jammy donut please. Thanks!

And everyones right - your attitude really is great and just reminds us how lucky we are to be able to be gluten-free at this moment. All the best with your biopsies.

x :rolleyes:

Share this post


Link to post
Share on other sites
people think I'm crazy when I jsut have a big sniff of their goodies.

:lol: rofl! ;)

I am right there with you! That statement is perfect!

Remember Joey from 'Friends' who didn't want anyone to sniff his sandwich because ".....half the taste is in the smell!"

Share this post


Link to post
Share on other sites

Gee, I've been gluten free too long. Nothing anyone mentioned is even tempting. I just ate dinner in Rochester, MN at Victoria's. DD had pizza and I had their lasagna with Alfredo sauce.

I'm really picky about my food tasting good and over the years I've found replacements for most everything I like. I would have to say I miss phyllo dough. Yes, I could try making it gluten free but I'm lazy and waiting for someone to make it to sell. It's also something I would only eat once or twice a years so it's not hard to do without it.

I'm drinking some Redbridge Beer right now. Not bad. I did ask at the local liquor store if they had any gluten free beer. The cashier looked blank and said no, she'd never heard of it. Good think I knew where to look for it because the cooler had it in stock. I would have left but that blank stare was a tip off for me to look myself.

Share this post


Link to post
Share on other sites
Any special requests? Anything you've been thinking about eating - 'just one time' - and instead I can tell you how absolutely crappy it made me feel? That way you can be reminded of how great the gluten-free diet is for you, without you having to get sick!

First, you rock.

Second- croissants. Garlic Texas Toast. Pillsbury toaster strudel and the turnovers(the kind you bake for a half hour in the oven and they get all puffy? apple.). And the brown bread at Outback. And curly fries. And fried dough with powdered sugar. And sweet and sour chicken. And those blueberry Toast'r'cakes, the little round ones. And portuguese sweet rolls (dinner rolls) with cheese and sausage as a hot sandwich. Fried chicken at Cracker Barrel. Biscuits and gravy at Cracker Barrel.

On second thought, I kinda like you, and I want you to live, so ignore me......

Share this post


Link to post
Share on other sites

Aww, Jnbunnie! Your list is long! Make yourself some fried chicken this weekend. It's something that is just as good gluten-free.

I second the croissant, though. I rarely ate those before because they seemed so horribly non-nutritious.

I also second not letting your decision to go gluten-free ride on a positive endoscopy. The small intestine is enormous and the samples are the size of a grain of rice. Not every country relies on this as the definitive for diagnosis.

Don't over-do it!

Share this post


Link to post
Share on other sites

...sorry to thread jack, but did somebody say croissants?

I have this awesome recipe for Gluten-free "Pillsbury" style crescent rolls that turn out pretty darn close to authentic. I can't have these any more, since dairy is now in the "OFF LIMITS" column (which is getting awfully crowded these days!)

Not sure where this originally came from, maybe here, but I have tweaked the original to perfection. Even the non-Gluten-free members of my family and friends said these were as good as the original.

'Pillsbury' style crescent rolls

crescents.png

1/2 stick butter, room temperature

1/2 cup cottage cheese

1/4 cup cream cheese

1/2 tsp apple cider vinegar

1 cup Gluten-free a.p. flour mix of your choice

1/2 tsp xanthan gum

1/4 tsp salt (unless butter is salted)

1/4 tsp cream of tartar

1/2 tsp baking soda

2 tsp sugar

**I have doubled this recipe with great success; divide into two balls when done.

Directions

1. In the bowl of your mixer combine the butter, cottage cheese/cream cheese mixture until well combined. Add dry ingredients. Mix until a ball of dough forms – if doesn't form completely, use your hand at the end to get a nice ball. Wrap it into a flattened disc in plastic wrap and chill at least 2 hours.

2. Preheat oven to 350 degrees. On lightly floured piece of parchment paper, roll the dough into a 14 inch circle. Cut into 8 triangles (I used my pizza cutter). See below for more explanation on how to do this.

3. Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on a baking sheet lined with parchment and bake until done, 20-24 minutes (original recipe says 30 minutes, but mine have never taken that long.)

Tip: Rolling the dough to get nice shape. Take a pizza pan (14"), trace around it on parchment paper with a pencil. Turn parchment paper over (so you don't get pencil on the dough). Roll out the dough so that you get a circle the same size as the circle you traced. Go past the outline and then cut with a knife so you get a nice round pizza sized circle. Cut into 8 pieces – just like you would for a pizza. Trust me – it works best this way. Then, you roll in from the fat end to the center and you'll get the perfect crescent shape.

Easy, delicious and satisfying....plus your whole house will smell like hot, buttery croissants!

Share this post


Link to post
Share on other sites

Ohmygod.

For the record, if I was making these, I'd just plop balls on the sheet and bake. I would have lost the ability to wait by that point, and the pretty little crescents would fall by the wayside...

I think I'm making these tomorrow.

Share this post


Link to post
Share on other sites
...sorry to thread jack, but did somebody say croissants?

I have this awesome recipe for Gluten-free "Pillsbury" style crescent rolls that turn out pretty darn close to authentic. I can't have these any more, since dairy is now in the "OFF LIMITS" column (which is getting awfully crowded these days!)

Not sure where this originally came from, maybe here, but I have tweaked the original to perfection. Even the non-Gluten-free members of my family and friends said these were as good as the original.

'Pillsbury' style crescent rolls

crescents.png

1/2 stick butter, room temperature

1/2 cup total cottage cheese

1/4 cup cream cheese

1/2 tsp apple cider vinegar

1 cup Gluten-free a.p. flour mix of your choice

1/2 tsp xanthan gum

1/4 tsp salt (unless butter is salted)

1/4 tsp cream of tartar

1/2 tsp baking soda

2 tsp sugar

**I have doubled this recipe with great success; divide into two balls when done.

Directions

1. In the bowl of your mixer combine the butter, cottage cheese/cream cheese mixture until well combined. Add dry ingredients. Mix until a ball of dough forms

Share this post


Link to post
Share on other sites
Any special requests? Anything you've been thinking about eating - 'just one time' - and instead I can tell you how absolutely crappy it made me feel? That way you can be reminded of how great the gluten-free diet is for you, without you having to get sick!

Just one time when you're in a rush, grab a sandwich, or some bread and cheese, and munch while you're in the car or waiting for the bus.

And buy something without reading the label twice.

Share this post


Link to post
Share on other sites
...sorry to thread jack, but did somebody say croissants?

I have this awesome recipe for Gluten-free "Pillsbury" style crescent rolls that turn out pretty darn close to authentic. I can't have these any more, since dairy is now in the "OFF LIMITS" column (which is getting awfully crowded these days!)

Not sure where this originally came from, maybe here, but I have tweaked the original to perfection. Even the non-Gluten-free members of my family and friends said these were as good as the original.

'Pillsbury' style crescent rolls

crescents.png

1/2 stick butter, room temperature

1/2 cup total cottage cheese

1/4 cup cream cheese

1/2 tsp apple cider vinegar

1 cup Gluten-free a.p. flour mix of your choice

1/2 tsp xanthan gum

1/4 tsp salt (unless butter is salted)

1/4 tsp cream of tartar

1/2 tsp baking soda

2 tsp sugar

**I have doubled this recipe with great success; divide into two balls when done.

Directions

1. In the bowl of your mixer combine the butter, cottage cheese/cream cheese mixture until well combined. Add dry ingredients. Mix until a ball of dough forms

Share this post


Link to post
Share on other sites

Sorry guys,

I edited the original a few times... that one called for 1/3 c cream cheese and the rest in cottage cheese to "total" 3/4 of a cup.

I do wrap it in plastic, but it doesn't really stick. The dough will be firmed up from chilling, plus all the butter and cheeses keep it from sticking as well. I actually wrap it into a flattened disc more than a ball. That way it chills faster and rolls out much more symmetrically.

Also, the original recipe called for baking the crescents for 30 minutes, the person I got it from baked hers for something like 16-18 minutes, but mine took between 20-24 minutes! So check your oven..... so many variables in baking.

This comes together quickly and is a lot easier than you would think. Roll it out JNBunnie1! It's worth the almost authentic, flaky layers.

I just edited my croissant recipe post!

Share this post


Link to post
Share on other sites

I want a Boston Cream Donut! Big time. And bad. Wrote down the roll recipe- Probably the 785th one I've witten down and not made! Good luck with your tests.

Share this post


Link to post
Share on other sites
Sorry guys,

I edited the original a few times... that one called for 1/3 c cream cheese and the rest in cottage cheese to "total" 3/4 of a cup.

I do wrap it in plastic, but it doesn't really stick. The dough will be firmed up from chilling, plus all the butter and cheeses keep it from sticking as well. I actually wrap it into a flattened disc more than a ball. That way it chills faster and rolls out much more symmetrically.

Also, the original recipe called for baking the crescents for 30 minutes, the person I got it from baked hers for something like 16-18 minutes, but mine took between 20-24 minutes! So check your oven..... so many variables in baking.

This comes together quickly and is a lot easier than you would think. Roll it out JNBunnie1! It's worth the almost authentic, flaky layers.

I just edited my croissant recipe post!

Looks like I'll be buying some cottage cheese today. Do you use small curd?

Share this post


Link to post
Share on other sites
Looks like I'll be buying some cottage cheese today. Do you use small curd?

Yes, small curd lo-fat, never fat free! The cream cheese I used was also lo-fat... Neufchatel, I believe, but the butter has to be butter. Margarine or spreads would not work.

I have not made this in almost a year, since I added dairy to the off-limits list. I can't imagine that milk-free subs would work, but I may still try one day. I'll post it if I succeed! ;)

Share this post


Link to post
Share on other sites

I have this dough chilling right now. Thanks for sharing! I am looking forward to these.

Share this post


Link to post
Share on other sites

Yes, small curd lo-fat, never fat free! The cream cheese I used was also lo-fat... Neufchatel, I believe, but the butter has to be butter. Margarine or spreads would not work.

I have not made this in almost a year, since I added dairy to the off-limits list. I can't imagine that milk-free subs would work, but I may still try one day. I'll post it if I succeed! ;)

Did you use low fat to avoid calories or because it works better in the recipe? I have an aversion to low fat dairy products.

Share this post


Link to post
Share on other sites

Have a sandwich on soft wheat bread and a bagel for me!

We've done well replacing most of our favorites...will try the croissant recipe soon - thanks for sharing...

here's another recipe for JNBunnie's wanted list:

And sweet and sour chicken.

Sweet and Sour Chicken

1-2 pounds of boneless chicken cut into bit sized pieces

Marinate 20 minute in:

1 Tbsp gluten-free Soy Sauce

1 Egg yolk

1 Tbsp Cornstarch

Before frying add 6 Tbsp cornstarch to meat to coat, fry, set aside.

2 Green Peppers and 1 onion cut into bite sized pieces and steamed for 5 mins.

Sweat and Sour Sauce:

1/2 Cup Sugar

2 Tbsp Cornstarch

1/4 Cup Apple Cider Vinegar

1/4 tsp Salt

2 Tbsp gluten-free Soy Sauce

1/4 Cup Catsup

1 Cup Water

In sauce pan, stir sugar and cornstarch together, add the rest of the ingredients and cook over medium heat until bubbly and thickened (about 20 minutes)

Combine Meat, Vegies, one can pineapple chunks and sauce.

We serve over rice!

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

×