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

Newly Diagnosed With celiac disease And Still Feel B A D ! Help


Harley0000

Recommended Posts

mamaw Community Regular

Hi Nancy

I'm not sure if you area white bread eater or a more earthly type of bread eater . I'll guess & pick white? Am I correct? Again, its better to focus on wha tis good gluten-free that you can swallow rather then dwell on the no no's.

Pamela's has a good bread mix. whole foods has gluten-free breads that will work . I love their sun-dried garlic tomato bread for grilled cheese. Smoked gouda & another favorite Yummy!

Three sisters is a new company & have a very good white bread . It was a hit at our seminar.

Udi's is a fast becoming favorite of many.

BiAglut pasta is the best

DePumas have high-end tortellini, & ravioli ( like served in finer restaurants)

Conte's is very good & pricing is way better.

Everybody eats has baguettes, & ficeille rolls for Italian nights.

Joans gluten-free great bakes has NY style bagels & eng muffins & pan pizzas that so many love....

These are a few of my favorites.

We like earthly breads so I'm a big fan of Anna's mix.

But I do not eat the same bread ie: Italian night I use everybody eats,corn bread for chili night & so on. We are very picky & only eat the best available.

I love marketing & testing products. This was my living for mainstream companies for over thirty years...

I hope I've given you a few ideas to hopefully get you closer to better health.

I too, have strange illness' & super sensitive.....

blessings

mamaw


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



Celiac.com Sponsor (A8-M):



Imanistj Contributor

When I was eating any bread I wanted I liked Monk's white, raisin bread, and occasionally, the whole wheat. Wegmans makes a white bread that is similar to Monks, but I thought it was nicer. Sometimes I would get a crazy desire for Wonder bread if I wanted a PBJ or BLT on really soft bread. I also enjoyed sandwiches on hamburg rolls. I liked potato bread and preferred hotdogs on the New England style roll, which is pretty much like bread. This is the kind of roll that some Mainers insist is the only proper roll for a lobster roll, and it has to be toasted. I loved a good rye (no seeds) or pumpernickel, and also a good, crusty Italian or French bread. Of course, I had my favorite store or bakery for these items. Real enjoyment could be achieved only with the accompaniment of good, cold butter. Now, I would think I had died and gone to Heaven if I could find a bread like Wonder bread. Pathetic, I know. I just made Betty Crocker's chocolate chip cookies because many people have said they were really good. I won't make them again. I do find Pamela's bread mix the most acceptable, but the texture and flavor really detract from a sandwich. I don't think I am going to find acceptable gluten-free substitutes for any baked goods and there will come a time when I will just stop trying. I am waiting for a store about an hour away to call me when they get in some Gluten-Free Naturals Sandwich Bread Flour. I went to the New England Celiac Conference, just outside of Boston, on October 3. It was really well done--the speakers who addressed everyone in the morning, the small group discussions in the afternoon, and the large number of vendors who offered tons of samples. I tasted a sample of bread made with this flour and I thought it might be something I could get used to. It was just about to come out on the market and the vendor didn't have any for sale. I found a store within driving distance that carries Gluten-free Naturals and I asked the clerk to order the flour for me. She agreed and I am waiting for a call to come pick it up. If that doesn't work for me I really do need to stop buying expensive items and ingredients and give up on baked goods. I could probably be satisfied with home made pudding for breakfast. I never have eaten cereal for breakfast--no one in my family, or my ex's ate cereal for breakfast. Gee, he and I really did have something in common ;) If I could find gluten-free Rice Crispies made with white rice, and I liked the product, I could also make rice crispy treats for breakfast. I can't eat eggs every day because I am on a statin already to keep my cholesterol acceptable. Right now my test numbers are OK.

I might as well stop writing about my dislike of gluten-free baked goods. If I do write about them again it will be to say I found something I will actually make again. I envy those of you who either resign yourselves to some gluten-free foods never being like the real thing, or can actually like the substitutes. I would love to write in someday and say I feel better and the gluten-free diet is working for me. I will definitely stay with the diet until the first of the year and I may decide to continue it until I see the MD again in May

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - thejayland10 replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      TTG IgA and IGA elevated mildy

    2. - trents replied to brian weinstein's topic in Coping with Celiac Disease
      3

      Cigars

    3. - brian weinstein replied to brian weinstein's topic in Coping with Celiac Disease
      3

      Cigars

    4. - trents replied to brian weinstein's topic in Coping with Celiac Disease
      3

      Cigars

    5. - brian weinstein posted a topic in Coping with Celiac Disease
      3

      Cigars


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,207
    • Most Online (within 30 mins)
      7,748

    nealp
    Newest Member
    nealp
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • thejayland10
      thank yo, i still eat a bit of dairy and a fair amount of processed foods. I wonder if I have sibo... I will look into that 
    • trents
      I think the best you will be able to do is to find out if gluten, or at least wheat, barley or rye is an intentional ingredient in a smoke product and only the manufacturer can answer that question. Since smokes are regulated by the AFT and not the FDA, allergens are not required to be declared in the labeling.
    • brian weinstein
      yes i understand that pectin is gluten free ty.  i want to know if any cigars are gluten free its a simple question
    • trents
      Welcome to the forum, @brian weinstein! Gluten is a protein found in wheat barley and rye kernels. Pectin is a polysaccharide (a very complex sugar) found in the cell walls of fruits and vegetables. It is most commonly used as a thickening agent in food products, particularly jellies. So, pectin is naturally gluten free. That is not to the same as saying the cigar is gluten free.  Personally, I am reluctant to text you. I think most of us would feel the same way. Too many people already have access to our cell phone numbers.
    • brian weinstein
      i have a question i called 3 cigar manufacturers alec bradley, olivia and camacho to ask if any of their cigars are gluten free?  camacho told me that their cigars are made with pectin does that mean they are gluten free?  does anyone know the correct answer please let me know text me at (347) 219-6325 ty 
×
×
  • Create New...