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Simple Meals & Snacks With Dairy


KevinG

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KevinG Apprentice

After 4 years off dairy, I have reintroduced it into my diet with no problems! :D

The problem now is that I don't know how to incorporate dairy into my gluten-free diet. I'm looking for simple, quick gluten-free snacks or meals such as:

- Nachos: tortilla chips + salsa + shredded cheese, microwaved

- Cottage cheese & peaches or cantaloupes

- Crackers with spreaded cheese

- Cooked broccoli topped with cheddar or parmesan

What are some other good ones?


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wildwood Apprentice

We like are dates filled with cream cheese and peppadews filled with fresh mozarella. The peppadews are small slightly spicy peppers that can be found at the mediterranean bar at Wegmans. They make a nice simple hors d'oeuvre also.

With the dates and cream cheese you can also put an almond or some other type of nut in there with the cream cheese. I also spread cream cheese on dried apricot slices or on celery.

Cold cuts rolled up with a piece of cheese are easy and tasty also.

GlutenFreeManna Rising Star

Grilled cheese sandwiches with Udi's bread.

Cheese omelette.

Tacos.

Cheese on salads--all kinds.

Cheese burgers.

TPT Explorer

I like to put thin slices of cheddar, swiss or any other cheese with slices of apple or pear.

Juliebove Rising Star

I just buy a big block of cheese and cut it in cubes.

Aerosol cheese on celery.

Cottage cheese with some finely minced red onion, freshly ground black pepper and some finely shredded sharp cheddar. Whip with an immersion blender. Use as a dip for raw veggies, chips, crackers or small pieces of gluten-free bread.

kitgordon Explorer

Macaroni and Cheese with Velveeta and Tinkyada pasta. Penne with vodka sauce. Tomatoes with mozzarella. Chicken Parmiagiana. Fruit with yogurt. Strawberries and whipped cream.

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    • trents
      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
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      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
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      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.
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