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What Would You Eat

dksart

By dksart
in Coping with Celiac Disease

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Roda Rising Star
Roda
Posted

I would have my mom's fried chicken with homemade egg noodles in a chicken broth/gravy and dumplings on top. I'm drooling just thinking about it. :P

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dksart Apprentice
dksart
Posted
  • Author

Not going to cracker barrel for breakfast, hurting. Hubby is going to doughnut shop for a French crueller and a cinnamon bear-claw type thingy without icing. Also, not making bbq shrimp today either.

The rest of my family are so used to the routine. Take out plate, scoop Gluten-free things first, use dedicated spoon for gluten, put plate down, wash hands, eat, wash hands and face. I keep catching myself putting gluten on the Gluten-free side of my kitchen, making a sandwich in the wrong order, forgetting to wash my hands or wipe condiment bottles etc. before putting back in the pantry, Oh! and the cardinal sin... I ate something gluteny on the sofa.

:huh::blink::o:rolleyes:

luvs2eat Collaborator
luvs2eat
Posted

There are too many foods to even list!!

TONS of all the different kinds of homemade bread I make

Subway hoagies

PIZZA w/ the cheese in the crust

Pepperidge Farm stuffing

croissants

anything made w/ puff pastry

toll house cookies (not gluten-free ones)

ravioli and gnocchi and manicotti

a whopper or a big mac

non gluten-free beer

all sorts of things made using cresent roll dough

chinese food at a buffet

biscotti

Walker's shortbread

... sigh ...

dksart Apprentice
dksart
Posted
  • Author

I suppose the gluten is effecting my brain more than I thought. Hubby just brought home hot glazed doughnuts and a fresh baked king cake (sort of a huge twisted ring of cinnamon roll with icing and colored sugar) except he waited for them to bake me a special one w/out icing! <3

I am hurting, though. It's really got me out of commission. Only 1/2 a day left.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Only things I haven't been able to duplicate are phyllo dough (just too lazy to do all that rolling) and Cream of Shrimp soup (I used it in my shrimp dip recipe). Can't really think of anything I'd really want. Of course I do have chocolate chip cookies and my coffee in front of me, so I'm in heaven.

runningcrazy Contributor
runningcrazy
Posted

My moms homemade mac and cheese(im cheese free too)

Pretzels from the mall!! :P

Pita stuffed with hummus

Real bagel with cream cheese or melted cheese

Peanut butter and honey on whole wheat bread

Wheaties..the breakfast of champions :D

Pizza

Toasted english muffin with fried egg, slice of cheese, and butter(real healthy, right??:ph34r: )

Theres so many more to list! I could take all day. Im not super fond of all the gluten free substitutes, i am not happy with the gluten-free english muffins, never tried gluten free pita, i would just disappoint myself trying to make that amazing goodness of 'Pretzel Twister'or 'Auntie Anne's' pretzels from the mall. I love real whole wheat bagels, I used to live on wheaties and my ol' easy fave was pizza. Ugh:(

jerseyangel Proficient
jerseyangel
Posted

Pretzels from the mall!! :P

I forgot all about those--the cinnamon/sugar one dipped in the little cup of chocolate sauce.... <drool> :P

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    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
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      Unexpected gluten exposure risk from cultivated mushrooms

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