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Sometimes It'S Good To Be Gluten-Free

Glutin-Free Man

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Glutin-Free Man Rookie
Glutin-Free Man
Posted

OK - obviously not always, as my extended family had a "game night" last night at my cousin's house, where my parents brought pizza for everyone.

I had a couple of ham sandwiches on home baked gluten-free bread, and some of the salad.

But tonight, my wife, who generally cooks on the weekends, announced that she felt like having macaroni and cheese for dinner (I know, this doesn't sound good yet - I'm getting there).

Of course, I gave her the hurt puppy expression, which resulted in her offering to make me an omelette. I said (not truly petulantly, as I make better omelettes than she does) I'd make my own, and proceeded to make a ham omelette (no cheese, as I'm CF too), some fried potatoes, gluten-free toast (with faux dairy spread), and fresh squeezed orange juice.

I brought my "breakfast for dinner" to the dinner table, and enjoyed the envious glances from my wife and children, who sat there eating their boxed mac & cheese.

Being a nice guy, I'd made extra fried potatoes, which I shared with the rest of the family.

Sometimes, it's good to be gluten-free.

David

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Wolicki Enthusiast
Wolicki
Posted

I have found that's one of the best things about being gluten free. The dishes I take to other places are always envied:)

mamaw Community Regular
mamaw
Posted

Yep, when I take gluten-free goodies everyone wants to try them..... David, I'm glad you fit into your gluten-free skin but honestly there is no reason why you can't take gluten-free pizza with you. I cart gluten-free food every where we go..& always have plenty to share with the gluten eaters. It is not uncommon for people to now ask for a gluten-free food even when no one but me is gluten-free!!!!!

blessings

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

Funny pizza story sort of on topic...

For the last 2 years my son's best friend has raved to his mom about my gluten-free pizza. He's even told her to get the recipe. She always chuckled commenting that she knew the ingredients weren't in her pantry. Well a couple weeks ago she began converting her family to gluten-free. She's had classic Celiac symptoms, although she tested negative via blood test. She decided that she was going to do it to see if it made her feel better anyway. (which happily, only 5 days into it she could feel a difference) Anyway, her family does pizza and movie night like we do, but they always get take out. She said her son was going to be so happy when I dropped off the pizza recipe and a "mix" for her first pizza (I mixed all the dry ingredients together as a little "gift"). Guess he won't need my pizza anymore!

Glutin-Free Man Rookie
Glutin-Free Man
Posted
  • Author

Yep, when I take gluten-free goodies everyone wants to try them..... David, I'm glad you fit into your gluten-free skin but honestly there is no reason why you can't take gluten-free pizza with you. I cart gluten-free food every where we go..& always have plenty to share with the gluten eaters. It is not uncommon for people to now ask for a gluten-free food even when no one but me is gluten-free!!!!!

blessings

Thanks for the thought Mamaw. I do occasionally make Gluten-free Casein-free pizza, but since I've been trying to avoid tomatoes lately, and hate cheese substitutes, it's getting harder and harder.

The best one I've had lately was a form of Open Original Shared Link I found in Mark Bittman's Best Recipes in the World - It's basically pizza crust covered in ground lamb with some onions and pinenuts, plus some spices, with a bit of lemon juice. Yum.

David

DownWithGluten Explorer
DownWithGluten
Posted

Lol, hurt puppy look, I'm a sucker for that in guys. (Not in puppies so much.)

Anyway...yeah sometimes it's good to be gluten-free. I find in that, sometimes it does garner special attention. In no way do I seek or want that, but with food being such an integral part of life, it always comes up. In the past years, I've been touched by the efforts some people have made for me gluten-wise...recommending me to places, letting me know excitedly if they dined somewhere and saw a gluten-free menu...etc. It's always sweet to know people care, and this gluten free diet has made me realize a little that some people actually do! :lol: .... :unsure:

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
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    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
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