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

A Couple Of Days Of Disappointments


Cheryl-C

Recommended Posts

Cheryl-C Enthusiast

I went to the grocery store a couple of days ago, and found tortillas by TIFCO that appeared to be gluten-free. (They make the tortilla chips that I love!) So I eagerly bought them. When I went to eat one .... I couldn't finish it. It was so BAD-tasting that I couldn't bring myself to eat it.

*sigh*

This morning, I tried Bob's Red Mill buckwheat hot cereal, as a former oatmeal-lover who was missing hot cereal. So very, very bad. I couldn't finish it. Drowning it in milk and brown sugar did not disguise the taste at all.

So I'm very sad. I'm not sure which is worse - probably the buckwheat, as it cost more.

Does anyone know of a different oatmeal-replacement? Another grain, perhaps, with a less-strong flavour? If I dump anymore brown sugar on this cereal it's not longer going to be a "healthy choice." Arg!


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



Celiac.com Sponsor (A8-M):



Dixiebell Contributor

Grits or polenta and I have also found cream of rice.

missy'smom Collaborator

Bob's Mighty Tasty Hot cereal is a blend of grains and not strong tasting IMO. The corn and sorghum in it are mild and sweet. There are instant certified gluten-free oats packets available.

lynnelise Apprentice

I prefer cream of rice or grits. I also have quinoa flakes that are pretty good. I don't love the texture but the taste is ok. You could try gluten free oats and see how well you tolerate them.

ravenwoodglass Mentor

I go with Pocono Cream of Buckwheat, it has a creamy texture and very mild flavor compared with even their buckwheat 'kasha' which is more chunky and has a stronger flavor. Cream of Rice is okay also.

Tigercat17 Enthusiast

I second Pocono Cream of Buckwheat. It's so good with milk and fresh blueberries or strawberries. I eat this about two times a week :)

Skylark Collaborator

Are you unable to tolerate oats? I thought I couldn't eat them until I learned about all the wheat in regular oatmeal and tried the Bob's Red Mill gluten-free oats. I also eat cream of rice and grits.


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



Celiac.com Sponsor (A8-M):



NorthernElf Enthusiast

I like Bob's Mighty Tasty hot cereal too - just over a cup of boiling water, stir in 1/4 cup of the stuff & simmer for 5 minutes, stir in an egg until it's cooked & add dried cranberries & walnuts....mmmm..... :D

Diane-in-FL Explorer

I like Arrowhead Mills Organic Rice & Shine. It's a brown rice hot cereal. I usually add golden raisins to it. :)

Cheryl-C Enthusiast

Are you unable to tolerate oats? I thought I couldn't eat them until I learned about all the wheat in regular oatmeal and tried the Bob's Red Mill gluten-free oats. I also eat cream of rice and grits.

I actually don't know about oats. I haven't had them since going gluten-free 7 months ago. I've heard about the gluten-free ones but I haven't seen them. The local stores carry Bob's Red Mill products (that's where I got the buckwheat) but I don't know if they don't carry the gluten-free oats or I just haven't seen them. I'll take another look.

Thanks to everyone for their ideas. I certainly miss hot cereal, and would love to find one that didn't taste like tree bark. (Yes, I do eat a lot of tree bark, thanks for asking ... :P)

Considering what this nasty buckwheat cost me, I'm still going to have to use it up though. Does it have any other uses? Can I used it as a rice side dish and load it with spices? Can I put it in soup? If I make it for breakfast and smother it in jam, can I still feel good about it being "healthy" ???!!

amy2011 Rookie

I like Arrowhead Mills Organic Rice & Shine. It's a brown rice hot cereal. I usually add golden raisins to it. :)

Does anyone know where you can find Rice and Shine??? I have heard great things and I too miss my morning oatmeal. I live in Southern Ontario, but do visit the States occassionally. Also, does anyone know if they cell Rice Chex in Canada?

Thanks!

Archived

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

  • 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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748

    dnamutant
    Newest Member
    dnamutant
    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
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      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.
×
×
  • 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.