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

A Gluteny Food You've Craved But Definitely Not Worth It...


heatherjane

Recommended Posts

cassP Contributor

Pizza. Sandwiches. Eating cheese ... I miss cheese so badly I could cry.

you're so disciplined!i just cant break my cheese addiction... not on top of the gluten too... at least not yet. i am a very addictive person.. always dying for more seratonin... and i must conquer the ciggs next (for a 2nd time)... then maybe i can think about the cheese.. :(

i also have to get off all the frozen coffee drinks :(


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



Celiac.com Sponsor (A8-M):



RideAllWays Enthusiast

A croissant. A tortilla that actually rolls.

tennisman Contributor

I have a breadmaker and I can make good fresh bread, but mine doesn't make the French bread crust right even with wheat. I loved the fresh baked baguettes in France, and I'm after the real deal. Long, thin bread, with a chewy, shiny crust and that fluffy, holey inside that's so soft it's hard to even butter. Even if I do a French style bread with wheat in my bread machine, the shape of the loaf is all wrong so you don't get all the crust. I used to make passable baguettes by setting up the dough in the bread machine and then baking in my oven with a pan of water at 450F for steam. I've played with gluten-free flours a bit but the texture of gluten-free baguettes I've made don't come close to the real thing.

Cool , which bread mix do you use ? I used Juvela mix Open Original Shared Link and that made the fluffy bread. It wasn't long thin bread but it was definitely fluffy and the crust was kinda similar , it had a lot more crust than the previous bread mixes I have used. It sounds like it is difficult to make it perfectly. For me I don't mind what the bread or food looks like I just want it to taste nice :D lol That is how I remember the taste of french bread to be.

heatherjane Contributor

Right now, I'm wanting Totino's Pizza. Definitely not worth a cheat, but back in the day I could eat a whole one in one sitting.

Cinderella10 Newbie

I will always and forever miss E.L. Fudge cookies. <sigh> Sometimes I miss Fig Newtons, but I've found a gluten-free recipe that suffices when I'm craving those.

bigbird16 Apprentice

I miss quiche. I want it so much sometimes. The pie crust I can make without a problem. The cream can be subbed with mimicreme. But the cheese...I don't tolerate soy or, for whatever reason, the other non-dairy cheeses (Rice Vegan, Daiya, etc.). That's sad, because Daiya tastes wonderful.

Pretty much everything that I get a hankering for I've been able to figure a safe alternative for--sweet and sour chicken, onion rings, coconut shrimp, samosas, profiteroles, etc. I found a recipe for a cashew-based "ricotta" the other day. I'm going to try gluten-free lasagna with this "cheese" next time I get that craving. Maybe it would be good on pizza, too. Or straight out of the bowl. ph34r.gif Maybe it would work in quiche. lol Never know 'til ya try!

Ahorsesoul Enthusiast

The only thing I crave that I can't find a gluten free version of is phyllo. I would love to scarf down a whole package of raspberry turnovers or a sheet of baklava.

A tortilla that actually rolls.

I've been gluten free long enough to know I can find or make most anything I miss from my pre-gluten free days. Donuts, french bread, pizza, croissants, pasta. Just tonight I made Tiramisu.

But phyllo dough, I'm with you Ravenwoodglass. Can't find a replacement---yet.

A tortilla that actually rolls, yea RideAllWays, that too. French Meadow Bakery has it almost.

I do miss Campbell's Cream of Shrimp soup. Well I miss the dip I use to make with it. But haven't missed it enough to figure out a recipe.

None of what I miss is tempting enough to eat something with gluten.


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



Celiac.com Sponsor (A8-M):



Rowena Rising Star

Okay work taunted me with sbarros pizza today... OH NO!!!!!!!!!! I wanted it so bad... So I change my reply to pizza.

Christi1996 Newbie

What kids of dumplings do you like? If it's not the big fluffy ones...I have a good recipe. It's for egg noodles, but made a little thicker, they are like the chicken and dumplings I made before being gluten-free. (If it's the big fluffy ones...I thought I saw a recipe...let me keep looking in my cookbooks)

Wow, the egg noodle-y type sound great. That is the kind we like and I would love the recipe.

11475 Apprentice

Vegemite! On a crusty multi-grain baguette, or just multi-grain sandwich bread.

There is a gluten free substitute, 'MightyMite', but it tastes nothing at all like the real thing.

(Obviously, I'm Australian!)

mushroom Proficient

Yeah, obviously :P

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,890
    • Most Online (within 30 mins)
      7,748

    Kathryn sealey
    Newest Member
    Kathryn sealey
    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

    • trents
      First, I hope you know that celiac disease is not an allergy to gluten. It is an autoimmune disease reaction that is triggered by gluten consumption. Allergies don't trigger immunes responses whereby the body attacks it's own tissues but this is what is actually happening with celiac disease and what distinguishes celiac disease from NCGS (Non Celiac Gluten Sensitivity).  Second, though I think your question other question has already been answered. Since the tTG-IGA antibody test is only 90 to 98% specific, elevated values for this test will be have non-celiac disease causes in 2 to 8 out of 100 cases. I realize that is addressing your question in a general way but the non-celiac causes have also be covered in this thread, though not to  the granularity of giving percentages to each non-celiac cause. Not sure why that is important to you at this point. First, you need to separate whether it is due to celiac disease or not. If not, then start sorting out what the other cause is. But as I stated above, by far the most likely cause is celiac disease so that is the place to start. Sure, we get it. Having  to eliminate gluten from your life spells huge culinary and social changes and challenges. But it's still better than facing cancer or host of other diseases that less definitive antidotes and outcomes. With celiac disease you don't even have to worry about taking medications because, as of now at least, there are none. The treatment is very straightforward. Avoid gluten.
    • Shining My Light
      @trents This info is so helpful and I’m absorbing it all. My blood tests were almost a month ago and I feel like it came out of left field. I never even heard of term “silent celiac.” I thought celiac gave you violent diarrhea when you consumed a tiny bit of gluten. That’s it. Not that it damages your small intestine, not that it made the absorption of vitamins and minerals compromised. None of it. To me it was just an allergy to gluten.  My close family and friends think I’m crazy for even giving it a second thought because “no symptoms, no worries.”  It’s unfortunately hard for me to let something go that I don’t know enough about. Therefore all the research came into play.  I’m glad I’ve joined this forum. It’s more helpful to talk things through with people than looking through cases studies without being able to ask questions. I’m on the fence right now on what my odds are. I don’t know enough about the other variables and probability of why a TTG level would be raised.  The questions I still have lingering are:  -what are the odds that these levels are raised in something other than celiac? For instance of all positive TTG tests that have been done how many of those are from celiac? I know it’s a big ask but to me that’s something that is super unclear to me.  - what are the TTG levels in something other than celiac? (I.e. in things like type 1 diabetes, rheumatoid arthritis, hepatitis, viruses, NCGS, etc, are the TTG levels the same as those that have celiac, higher or lower?)  - even if it’s not celiac and it’s NCGS, if my body is “responding” to gluten, and creating antibodies to it, wouldn’t that be something to avoid anyway? Maybe not doing the damage but still my body doesn’t like it?  -could I really possibly follow a gluten free life as close as I follow Jesus?  Definitely understand now that key piece of needing an EGD. It’s looking at things from another angle. Also with all the other associated blood work, more angles.  I would like to say please forgive me if any of my questions seem as though I’m trying to be difficult. Making lifelong decisions is hard.  I do have decisions to make as you have said. I clearly will need convinced in order for this to be something to be committed to.  I would hope that there will be something in the future that comes out that will offset gluten in bodies the same was it does for sugar in diabetics.  My compassion is far greater for anyone carrying the burden of celiac than it was a month ago knowing what I know now.  I appreciate you helping me work this out, in real time. It’s been lonely up to this point. Only me talking about what I’ve read to people who don’t think I should be bothering with it any further. 😆 So thank you! 🙏            
    • trents
      Lot's of folks would trade places with you with regard to the unintentional weight loss. Seriously, though, I would be concerned about vitamin and mineral depletion due to malabsorption in the small bowel. One thing you can do now to address that which will not jeopardize the accuracy of further testing for celiac disease would be to start taking some high potency vitamin and mineral supplements. Make sure they are all gluten free if you will continue to use them - after diagnosis, that is. Wheat starch is sometimes used as a filler in pills. A multivitamin may not be potent enough. So, I would go for a B-complex, magnesium glycinate (the form of magnesium is important for good absorption and to prevent a laxative effect), zinc picolinate, and D3 (around 5000IU daily). These are supplements we routinely recommend on this forum to newly diagnosed celiacs and in view of your dramatic weight loss it would likely be appropriate for you as well. It often takes around 2 years for the villous lining of the small bowel to fully heal after going gluten free and until then, nutrient absorption will be compromised. The small bowel is the section of the intestines where all of our nutrition is taken up. Keep us posted.
    • terrymouse
      I'm 5'2" so it's weight I could afford to lose. I guess what's concerning is that it's not on purpose, I haven't been active because I don't have much energy, and it's been steadily going down since I started keeping track of it. So I'm not too worried about where I'm at right now, but it's something I'm keeping an eye on.
    • trents
      A classic case of more than one medical problem going on at a time. We often forget that can happen. Are you concerned about your weight loss? Is your current weight too thin for your height, gender and general build?
×
×
  • Create New...