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

Help! Having A Hard Time Coping

BrandyCowley

By BrandyCowley
in Coping with Celiac Disease

Recommended Posts

BrandyCowley Newbie
BrandyCowley
Posted

I have really been struggling with a gluten free diet. I live in a town where there are very few specialty stores and the ones we do have are very expensive. I have very little support from family and friends and find myself slipping up all the time just so I can go out to a restaurant and eat with my friends. Why is this so difficult for me, are there any tips someone can give me to help me out with this. I have started to feel very over whelmed! Thank you for your help!!!

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

Celiac.com Sponsor (A8-M):


OptimisticMom42 Apprentice
OptimisticMom42
Posted

This wasn't on purpose but just sort of happened..... each person in my family who is gluten free has found another person at work or school who is also gluten free. Having these people to talk to and share with has been so important to us. A few days ago I was able to take a cake to work to share with my co-workers just like before all this happened. My co-worker who is also gluten free was trilled, even offered to buy my kids Christmas presents!

Here's the recipe..........

Two Betty Crocker Gluten Free Yellow Cake Mixes

One can of Libby's pumpkin pie mix

Three eggs

One cup of coconut milk

walnuts

This was seriously good stuff, two thumbs up, made me feel so good to be able to share food with friends again SAFELY :D

Hope this helps, RA

Jestgar Rising Star
Jestgar
Posted

I rarely buy specialty foods, just meat, veggies and cheese...

sunnybabi1986 Contributor
sunnybabi1986
Posted
This wasn't on purpose but just sort of happened..... each person in my family who is gluten free has found another person at work or school who is also gluten free. Having these people to talk to and share with has been so important to us. A few days ago I was able to take a cake to work to share with my co-workers just like before all this happened. My co-worker who is also gluten free was trilled, even offered to buy my kids Christmas presents!

Here's the recipe..........

Two Betty Crocker Gluten Free Yellow Cake Mixes

One can of Libby's pumpkin pie mix

Three eggs

One cup of coconut milk

walnuts

This was seriously good stuff, two thumbs up, made me feel so good to be able to share food with friends again SAFELY :D

Hope this helps, RA

Wow, that cake mix sounds delicious! How long do you bake it for and at what temperature? I will definitely be making it!

Thanks!

Janie

OptimisticMom42 Apprentice
OptimisticMom42
Posted
Wow, that cake mix sounds delicious! How long do you bake it for and at what temperature? I will definitely be making it!

Thanks!

Janie

400 degrees 45 minutes - was just a halfway between the temp and time for pie and cake - we winged it

DD made a chocolate frosting last night from chocolate peanut butter, powdered sugar and coconut milk that was wonderful also

no soy, dairy or gluten

sunnybabi1986 Contributor
sunnybabi1986
Posted

Hi!

I don't shop at specialty stores, they're just too expensive for me. I get most of my food from Wal-Mart and a local grocery store, and I don't buy many specialty items there, either. I've been gluten free for almost 4 weeks and it started out with me being panicked all the time because I couldn't find anything to eat and it felt like a death sentence. However, after a few weeks, it's gotten immensely easier. One thing I've learned to do is NOT search for gluten free recipes online for all my recipes. I come up with some good recipes that way, but I find a lot more recipes by searching Open Original Shared Link for general recipes for chicken, pork, beef, rice, and potatoes. None of the recipes call for "gluten free" ingredients, just fresh, healthy produce and food you can buy anywhere. I love McCormick's GrillMates because they clearly list on the back of the package if any wheat ingredients are included. Here are a few recipes I love:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

When I don't have time to make dinner, I eat a lot of:

Dinty Moore Beef Stew

Hormel Chili w/Beans

Green Giant Steamers: Roasted Red Potatoes, Green Beans and Rosemary Butter Sauce

El Monterey Shredded Beef Corn taquitos

Salad with Kraft ranch dressing

Baked potatoes

Ensure

And I snack on:

Air popped popcorn with parmesan cheese (yum!)

Blue Bunny ice cream bars

Tortilla chips with salsa

Banana w/peanut butter

Yogurt

I hope this helps some! It's not nearly as impossible as it seems, I promise! It will get easier with time, but there is definitely a sharp learning curve. After awhile, you will learn to find yummy meals to make that taste great with fresh ingredients. Good Luck, you can do it!!

Janie

ang1e0251 Contributor
ang1e0251
Posted

Very good advice. You know, you can go to restaurants with your friends. In fact, you should because gluten shouldn't control your life. If they have to go to a place where you cannot eat, then eat before you go and just have something to drink and enjoy your friends. If you don't make a big deal about it, then they won't either. Research ahead of time where you could eat, in case they ask you, and go there with confidence in the food you researched. Again just eat before if you can't eat safely with them. Friendship doesn't depend on food, it's about being together. This works for family too.

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

Celiac.com Sponsor (A8-M):


TryingtobehealthyinMass Newbie
TryingtobehealthyinMass
Posted

You know, I pack some of my fave treats w/me in case I can't eat what others are having... almonds are huge for me! Also, in the past I made some tasty riceflour pancakes in bulk, flavored w/anything from cinnamon to apple chunks that can easily fit in sandwich baggies & stuff them in my purse. That way I'll have something sweet to munch on if there isn't anything I can have.... Hmmm... now that it's the holiday season, I wonder if making riceflour pancakes w/pumpkin would work? Sounds tasty to me! Hope this helps!

Hank Frank Newbie
Hank Frank
Posted
This wasn't on purpose but just sort of happened..... each person in my family who is gluten free has found another person at work or school who is also gluten free. Having these people to talk to and share with has been so important to us. A few days ago I was able to take a cake to work to share with my co-workers just like before all this happened. My co-worker who is also gluten free was trilled, even offered to buy my kids Christmas presents!

Here's the recipe..........

Two Betty Crocker Gluten Free Yellow Cake Mixes

One can of Libby's pumpkin pie mix

Three eggs

One cup of coconut milk

walnuts

This was seriously good stuff, two thumbs up, made me feel so good to be able to share food with friends again SAFELY :D

Hope this helps, RA

Where do you find Betty Crocker gluten free cakemix??

mbrookes Community Regular
mbrookes
Posted

My store has the Betty Crocker gluten-free in with the other baking mixes. They also make chocolate cake, brownies and chocolate chip cookies. I have used the brownie mix and love it. It makes a fairly thin chewy brownie

This week end I'm going to use the yellow cake mix to try a pineapple upside down cake.

Also look in your regular cookbooks (I'm a collector and have several hundred) Many recipes are naturally gluten free and those that use only a little flour (like thickening a sauce) can be made with gluten-free flour or cornstarch.

Since your kitchen is already gluten free (IT IS, ISN"T IT?) you don't have to worry about cross contamination.

We entertain frequently and no one even knows they are eating "without."

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

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
    2. Scott Adams
      - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid mul...
    3. Scott Adams
      - Scott Adams commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      2

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      Better to know late than never, and it is too bad they did not test you for it earlier!
    4. Scott Adams
      0

      Koikoi Trading Inc., Issues Allergy Alert on Undeclared Wheat and Sesame in FU ZHOU FISH BALL

    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      how much gluten do I need to eat before blood tests?

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after eating them. If it happens a few times after eating the same foods- I cut back...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,321
    • Most Online (within 30 mins)
      7,748
    James Minton
    Newest Member
    James Minton
    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

    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      IBS-D vs Celiac

      By trents · Posted

      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Under the circumstances, your decision to have the testing done on day 14 sounds very reasonable. But I think by now you know for certain that you either have celiac disease or NCGS and either way you absolutely need to eliminate gluten from your diet. I don't think you have to have an official diagnosis of celiac disease to leverage gluten free service in hospitals or institutional care and I'm guessing your physician would be willing to grant you a diagnosis of gluten sensitivity (NCGS) even if your celiac testing comes up negative. Also, you need to be aware that oats (even gluten free oats) is a common cross reactor in the celiac community. Oat protein (avenin) is similar to gluten. You might want to look at some other gluten free hot  breakfast cereal alternatives.
×
×
  • 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.