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.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.