Jump to content

Important Information

This site places cookies on your device (Cookie settings). Continued use is acceptance of our Terms of Use, and Privacy Policy.

  • Sign Up
0
aeraen

What Do You Miss?

Rate this topic

Recommended Posts

I miss those Nilla wafers to use in some good, old-fashioned banana pudding.

I miss Krystal's hamburgers.

Oreos.

Tiramisu was my restaurant dessert of choice.

AND I miss the convenience - even of just bringing something to a potluck and being able to eat any leftovers. Now, though I like being able to share something delicious and gluten-free, the sheer injustice of bringing something that I cannot partake in once people's glutened hands and plates start hovering over it pricks something deep inside me sometimes. Not fair.

The whole idea of potluck is sharing. Not getting that give AND receive feeling. Not getting to compliment someone on their cake recipe - or their sausage balls. I had to leave for a moment or two in the bathroom in tears at my first Christmas potluck (where I couldn't have gluten). I was doing alright until someone noticed what I was eating, had forgotten my circumstance, offered me food with a questioning glance, remembered my situation with another glance, and subsequently allowed her face to show some pity.

Share this post


Link to post
Share on other sites

I miss those Nilla wafers to use in some good, old-fashioned banana pudding.

I miss Krystal's hamburgers.

Oreos.

Tiramisu was my restaurant dessert of choice.

AND I miss the convenience - even of just bringing something to a potluck and being able to eat any leftovers. Now, though I like being able to share something delicious and gluten-free, the sheer injustice of bringing something that I cannot partake in once people's glutened hands and plates start hovering over it pricks something deep inside me sometimes. Not fair.

The whole idea of potluck is sharing. Not getting that give AND receive feeling. Not getting to compliment someone on their cake recipe - or their sausage balls. I had to leave for a moment or two in the bathroom in tears at my first Christmas potluck (where I couldn't have gluten). I was doing alright until someone noticed what I was eating, had forgotten my circumstance, offered me food with a questioning glance, remembered my situation with another glance, and subsequently allowed her face to show some pity.

You can buy gluten-free ladyfingers and easily make tiramisu, thankfully! I also have a recipe for homemade ladyfingers if you'd like. Then you can have your favourite dessert again!

I'm with you on the potlucks. We've been invited to one and I just don't know what to do about it. Do I not go? Not sure at this point as I, too, miss the sharing and breaking of bread in that way.

  • Upvote 1

Share this post


Link to post
Share on other sites

I miss bagel chips and anything hostess.

Share this post


Link to post
Share on other sites

I'm with the person that said BEER. gluten-free beer is very terrible! And now Tyranena is brewing my favorite Chocolate Oatmeal Stout again...my mouth is watering. MMMM--

I try not to miss stuff and like to try new foods; this thread has made me melancholy though...I think I will bake something--gluten-free of course! Terri O

Share this post


Link to post
Share on other sites

I've never been a beer fan but I have used Guiness in making such dishes as Steak and Ale Pie. Are you aware of any gluten-free Guiness in Canada? I would like to be able to make the pie for my husband who has a hankering for it.

Share this post


Link to post
Share on other sites

I miss Publix turkey sandwiches on their fresh baked bread. I miss french bread and cuban bread and hot cross buns and bacon egg cheese biscuits.

I like knowing what is in my food though. I like knowing what goes into my body. I like being healthier.

Share this post


Link to post
Share on other sites

I'm with the person that said BEER. gluten-free beer is very terrible! And now Tyranena is brewing my favorite Chocolate Oatmeal Stout again...my mouth is watering. MMMM--

I try not to miss stuff and like to try new foods; this thread has made me melancholy though...I think I will bake something--gluten-free of course! Terri O

They have a gluten free beer called RedBridge they sell at the baseball stadium here in STL. Not sure what it taste like.

Anyone here try that one yet?

Share this post


Link to post
Share on other sites

My most favorite, hot, soft, buttery crousants. :rolleyes: Uuuuuuhhhhhhhmmmmm.

Share this post


Link to post
Share on other sites

I miss those Nilla wafers to use in some good, old-fashioned banana pudding.

I miss Krystal's hamburgers.

Oreos.

Tiramisu was my restaurant dessert of choice.

AND I miss the convenience - even of just bringing something to a potluck and being able to eat any leftovers. Now, though I like being able to share something delicious and gluten-free, the sheer injustice of bringing something that I cannot partake in once people's glutened hands and plates start hovering over it pricks something deep inside me sometimes. Not fair.

The whole idea of potluck is sharing. Not getting that give AND receive feeling. Not getting to compliment someone on their cake recipe - or their sausage balls. I had to leave for a moment or two in the bathroom in tears at my first Christmas potluck (where I couldn't have gluten). I was doing alright until someone noticed what I was eating, had forgotten my circumstance, offered me food with a questioning glance, remembered my situation with another glance, and subsequently allowed her face to show some pity.

oh man, oreos, and hamburgers, what I would do to eat those.. :(

Share this post


Link to post
Share on other sites

My mom's canaloni

French bread

Cheeseburger (with the bun)

REAL spagetti

Chocolate croissant

Croquettes

Share this post


Link to post
Share on other sites

I miss:

Triscuits

Whole wheat tortillas

Timbits

Fresh french bread from the bakery (Hubby and I ate this for YEARS every Saturday, gluten-free bread does NOT cut it)

Hot, fresh pizza

Fast food of ANY KIND (and I NEVER used to eat it but now that I can't have it, i want it more!!!)

I just hate reading every label. If the list is too long, I just abort and don't bother.

BUT really, as we all know, there are so many things we CAN eat, so I try to celebrate those as much as I can!!!

  • Upvote 1

Share this post


Link to post
Share on other sites

I miss being able to go out with my husband and run to the new doughnut shop in town or picking up a pizza on the way home, stopping at the bagel shop. I didn't realize how much of our outings revolved around food until I couldn't do it any more. The fun part though is finding new things to do and places to explore like going to the city and trying a new restaurant we found with a gluten free menu or taking that hour long drive through the trees and along the water and ending up at the Gluten free bakery and having picnic by the water with new goodies to try........ actually as I read this I think I like the new life better :)

  • Upvote 1

Share this post


Link to post
Share on other sites

I miss my Mom's homemade pizza. I miss Yorkshire Pudding. It's not that I miss the easy, and I didn't realize it until people mentioned it, I miss the fitting in. I'm pretty introverted and you can't be introverted when everyone is asking why you aren't eating. I'm incredibly sensitive, and I was a receptionist and had to set up and tear down potlucks, I ate before set up to prevent glutening.

I miss being able to eat at a restaurant. I miss being able to share a drink with my roommate without discussing what she's eaten that day. I miss being able to kiss my boyfriend without a 20min detox before hand. I miss being able to buy inexpensive food. I miss being able to waitress and feel fine after every shift. Most of all, I miss mother flipping YUENGLING. I'm a Pennsylvania girl, I tell my tables (here in DC where I now live) that Yuengling is in my blood, I was born to raised to love it. That is what I miss most of all (don't tell the BF that I miss more!).

Share this post


Link to post
Share on other sites

- I miss going out for dinner to celebrate special occasions with my fiancee.

- I miss my Oma's amazing cakes and cookies.

- I miss having the option of taking a vacation at an all-inclusive resort.

- I miss ordering in when I'm tired and lazy after a long week.

- I miss being able to get through a day without somebody patronizing my meal with "well THAT looks good". . .because gluten-free is usually not good???!

- I miss being able to join in on bake exhanges with my friends at Christmas.

- I miss having drinks with friends at a bar or pub without worrying about contamination of the soda gun or the beer splashed on the bartender's hands.

- I miss being able to go to a friend's place or family member's place for dinner without feeling like an inconvenience.

Most of all, I miss feeling like everybody else.

Watching commercials or TV shows, sometimes I am baffled by how easy it is for people to go out to a restaurant or to a wedding and eat/drink whatever they want. It's one of those amazing luxuries in life that you don't know you have until it's gone. . .

  • Upvote 2

Share this post


Link to post
Share on other sites

I miss oreo double stuffs and butter finger candy bars

I totally hear ya on the Oreo's... but I think the gluten-free version I've had (KinniToos, by Kinnickinick) are just as good, of not better.... but they don't have a double stuffed version (yet...)

as far as butter fingers, are you referring to the candy bar? My understanding is that the Butterfinger candy bars are gluten-free... at least the regular size ones.

  • Upvote 1

Share this post


Link to post
Share on other sites

I miss oreo double stuffs and butter finger candy bars

Butter finger candy bars are gluten free....Can't say that about the oreos though!

Wenmin

  • Upvote 1

Share this post


Link to post
Share on other sites

As others have said, I miss convenience, and the freedom to eat whatever, whenever, wherever, without thinking about it. I miss being anonymous when we eat out. Sometimes it feels like there's a spotlight on me that says "DIFFERENT!!", as I explain my dietary needs to the server. :( Often I'd rather just eat at home or bring my own. It's so much easier.

Fortunately, the concept of gluten free eating is becoming more commonly understood. I'd still rather not have to deal with it, though!

And then there's bagels, sourdough breadbowls filled with steaming hot clam chowder, 'real' chocolate chip cookies... sigh. (ok, stop thinking about that stuff NOW!!. :lol:

And, I'm off to the market, to read labels and supply us for the coming week.

Share this post


Link to post
Share on other sites

They have a gluten free beer called RedBridge they sell at the baseball stadium here in STL. Not sure what it taste like.

Anyone here try that one yet?

i tried redbridge- and it was AWFUL... i wanted to spit it out. so far, ive only liked gluten free cider.

Share this post


Link to post
Share on other sites

i tried redbridge- and it was AWFUL... i wanted to spit it out. so far, ive only liked gluten free cider.

Ditto on the Redbridge....New Grist isnt too terribly bad but it still isnt BEER. Now I am looking to find Greene's...supposed to have 3 flavors including a dark!

Share this post


Link to post
Share on other sites

Ditto on the Redbridge....New Grist isnt too terribly bad but it still isnt BEER. Now I am looking to find Greene's...supposed to have 3 flavors including a dark!

The Redbridge does leave a lot to be desired but dang, I want an ice cold beer!!! :(

Share this post


Link to post
Share on other sites

I miss the social aspect...potlucks, family dinners etc. I feel like an outcast sometimes but I do not miss being sick at all!

I do miss:

Picking up a quick cheeseburger meal..

A REAL smothered (flour tortilla) burrito at a mexican restaraunt

Pizza (as dairy kicks my butt too...)

  • Upvote 1

Share this post


Link to post
Share on other sites

Watching commercials or TV shows, sometimes I am baffled by how easy it is for people to go out to a restaurant or to a wedding and eat/drink whatever they want. It's one of those amazing luxuries in life that you don't know you have until it's gone. . .

  • Upvote 1

Share this post


Link to post
Share on other sites

i tried redbridge- and it was AWFUL... i wanted to spit it out. so far, ive only liked gluten free cider.

well thats good to know so i didn't waste 10 bucks on a 6 pack or 10 on a 20 oz at the stadium.

Oh well, i probably shouldn't be drinking anyway with my gut problems.

Share this post


Link to post
Share on other sites

I miss going to our neighborhood bar and having a beer with our friends. (a mixed drink just isn't the same, and in the middle of the afternoon it seems rather hard-core drinker)) Also I miss sharing in the bar food on the table. Even though I don't mind Redbridge, no bars or restaurants around here offer it.

Other things I really miss:

Fried shrimp Po boy

gumbo

Popeye's chicken

All things commercially fried

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   4 Members, 0 Anonymous, 134 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    General Mills Gluten-Free Oats Patent Could Be a Gamer Changer
    Celiac.com 09/25/2018 - In a patent application that could have a huge impact on the gluten-free industry, General Mills, Inc. has described its method and system for removing foreign, gluten-containing grains to establish gluten-free oats. Current FDA guidelines require all products labeled gluten-free to have a maximum gluten content of 20 parts per million (ppm). 
    Published August 23rd, patent application No. US 20180236453 A1 details a method for producing oat grains with gluten levels below 20 ppm and, more preferably, below 10 ppm. 
    Natural oats generally do not contain gluten, but after harvest, transport and storage, large batches of raw oats may contain small amounts of gluten-containing grains, such as wheat, barley, rye and triticale. These can sometimes occur at levels exceeding 20 ppm.
    The General Mills patent application describes a method of arranging mechanical oat sorting operations in series, or in both series and parallel operations. The multi-step process best includes width grading, multiple length grading steps, along with a potential de-bearding step.
    The resulting oats will be gluten-free to under 20 ppm, and possibly to under 10 ppm, and are suitable for the production of  gluten-free oat food products, including cereals and granolas.
    To receive a patent, General Mills will have to prove that their process does what they say it does. A successful patent for General Mills could have a huge effect on the gluten-free oat foods industry. For one, it may allow General Mills to become a major supplier of gluten-free oats for other manufacturers. 
    The benefits of larger scale, more economical gluten-free oat production could include more, and more readily available, gluten-free oat products, along with lower prices for both manufacturers and consumers. Stay tuned for more developments on this and related stories.
    Read more at Justicia.com

    Jefferson Adams
    AN-PEP Successfully Degrades Gluten in Rye Sourdough Products
    Celiac.com 09/24/2018 - A team of researchers recently set out to investigate the degradation of gluten in rye sourdough products by means of a proline-specific peptidase.
    The research team included Theresa Walter, Herbert Wieser, and Peter Koehler, with the Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut in Freising, Germany.
    Their team monitored gluten content of rye sourdough during fermentation using competitive ELISA based on the R5 antibody. The team noted a decrease in gluten over time, but found that even prolonged fermentation did not bring gluten levels below 20 ppm requirement for gluten-free foods. 
    Interestingly, they did find that Aspergillus niger prolyl endopeptidase (AN-PEP) extensively degraded gluten concentrations of up to 80,000 mg/kg in rye flour, rye sourdough, and sourdough starter under specific temperatures and pH values. Nor did the enzyme inactivate the microorganisms in the sourdough starter. 
    Gluten-free rye flour alone or in combination with sourdough starter was used to produce gluten-free bread, which the team then assessed for its sensory characteristics. 
    Whereas gluten-free sourdough bread lacked any of the favorable qualities of conventional rye bread, the replacement of sourdough by egg proteins yielded gluten-free bread comparable to the conventional rye, and with better qualities than bread made with naturally gluten-free ingredients. 
    This study demonstrates the feasibility of using ANPEP treatment to produce high-quality gluten-free sourdough bread from originally gluten-containing cereals, such as rye. 
    Rye products rendered gluten-free in this manner have the potential to increase the choice of high-quality foods for celiac patients. 
    Source:
    European Food Research and TechnologyMarch 2015, Volume 240, Issue 3, pp 517–524

    Jefferson Adams
    Summertime Peach Caprese Salad (Gluten-Free)
    Celiac.com 09/22/2018 - We’ve done recipes for Caprese salad. We’ve done recipes for peaches. We’ve never done one for peach Caprese salad.
    This gluten-free treat adds fresh peaches for a sweet summery-sweet twist on classic Caprese salad. Easy to make and wonderfully tasty, this recipe is sure to be a hit at your next barbecue or grill session.
    Ingredients:
    1 ripe tomato 1 ripe peach 12-14 leaves of fresh basil 6 oz. ball fresh mozzarella Balsamic vinegar Extra virgin olive oil Directions:
    Slice tomato, peach and mozzarella into ½″ slices.
    Layer the tomato, peach and cheese slices with whole leaves of fresh basil.
    Drizzle with extra virgin olive and balsamic vinegar.
    Season with salt and pepper. 

    Lindsay Cochrane
    Living with Celiac Disease in South Korea
    Celiac.com 09/21/2018 - The English as a Second Language (ESL) pie is so large in countries such as South Korea that there seem to be enough helpings for anyone interested. However, these generous slices may be off limits to individuals with severe food allergies or intolerances, including those with celiac disease. If you have diet restrictions and are thinking of heading to South Korea or another Asian country, the following information will help you decide whether or not this move is a good idea.
    One might think that Asia, the land of rice-based meals, would be a celiac’s paradise. As one naïve dietician told me before I moved to Seoul, “You couldn’t be going to a better place.” This assumption could not be further from the truth. If cooked with traditional ingredients, many local dishes are gluten-free. However, in Korea, wheat flour is now cheaper than other kinds of flour, despite the fact that it has to be imported. Wheat flour and barley are currently the two most common ingredients in Korean food products.
    In Korea, eleven major food allergens must be included on product labels: poultry eggs, milk, buckwheat, peanuts, soybean, wheat, mackerel, crab, pork, peaches, and tomatoes. As for anything else, the Korean Food and Drug Administration states that only the five major ingredients in a product have to be labeled. Furthermore, a label need only include intentional ingredients, not things accidentally mixed into a product through cross-contamination. So you can say goodbye to warnings like: “this product may contain traces of peanuts.” Stricter labeling regulations will be put into effect in September 2006. However, these laws will remain less stringent than those in North America and Europe. According to a source at the KFDA, labeling restrictions are similar in Japan and more lax in China and South East Asia.
    One can easily learn Korean for “I’m allergic to ____” in any phrasebook or from a Korean coworker, friend, or even the guy in the next seat on your Korean Air flight. Yet it is the cultural barrier, not the language barrier, which poses the most difficulties for a celiac.
    Korean culture revolves around the sharing of food due to food shortages during the Japanese occupation; Koreans do not ask, “How are you?” but, “Have you had your meal?” Co-workers, friends, and even the occasional stranger will offer to share food. The politest way to refuse is by saying, “Thank you, but I can’t. I’m allergic.” Also, rather than saying you are allergic to something in Korean—allerugi—it is much more effective to say you cannot have it. (see the list of useful phrases). Unfortunately, even these statements are unlikely to be fully effective when eating Korean food. Many Koreans are completely unaware that frequently-used ingredients such as tashida soup flavouring and soybean powder contain wheat.
    Most Koreans I spoke with were shocked to hear that, as a celiac, I could not eat food which had so much as touched gluten. Generally, they assume that people with food allergies are still able to consume a product with a 1-2% trace of the allergen. Food allergies, celiac disease, vegetarianism, and other kinds of diet restrictions are rare in this country and are not taken very seriously. Furthermore, according to gastroenterologist Dr. Kim of Severance Hospital in Seoul, only two people were ever diagnosed with celiac disease in Korea.
    The world of North American restaurants, where servers cater to those with food allergies, food sensitivities, and plain old picky eaters, is very far away. Koreans generally order what is on the menu without making any special requests. Even Westerners who learn enough of the Korean language to explain their diets often end up being served something they asked specifically not to have. Furthermore, Korean food is not served on personal plates: everyone at the table reaches his or her chopsticks into the various communal dishes, causing cross-contamination.
    I was at a restaurant with some Korean friends and was trying to explain my gluten-intolerance to them, when one young man told me he was so sensitive to peaches that he could not so much as touch a peach without breaking out into a rash. Five minutes later I saw him eat a dish containing peach slices. This is the attitude of Koreans to food allergies—both theirs and yours.
    The gluten-free meal which is safest and easiest to find in Korea is samgyupsal. This dish features fatty, thick slices of pork cooked over a clean grill right at your table. Just make sure that all sauces are kept off the grill. Bibimbop is a rice, vegetable, and egg dish usually served with kochujang, a red pepper paste which unfortunately contains wheat. Bibimbop can be ordered, however, with the kochujang on the side.
    Most foreigners are in Korea to work rather than visit, and having an apartment provides the extra advantage of having one’s own cooking space. There are a few of us who have managed the gluten-free diet in Korea. However, it has not been easy. If you have celiac disease or food allergies and are thinking of moving to this part of the world, I can guarantee you that it will be a monumental challenge.
    Useful Korean phrases:
    Thank you, but I can’t. I’m allergic: kamsa hamnida man, allerugi issoyo. I cannot have barley, rye, or wheat: chonun pori hago homil hago mil motmuhgeyo. Barley: pori Wheat: mil Rye: homil Bibimbop with the red pepper paste on the side: bibimbop kochujang garu Grilled Pork: samgyupsal

    Jefferson Adams
    What’s the Deal with Gluten Sniffing Dogs?
    Celiac.com 09/20/2018 - Some people with celiac disease experience extreme symptoms when they eat gluten. These folks adopt various strategies for navigating the world. One of those strategies involves getting a gluten-sniffing service dog.
    We’ve done a few stories on gluten-sniffing dogs over the years. Dogs like Zeus and Hawkeye are famous for helping their owners sniff out gluten before they can eat it.
    Can Gluten-Sniffing Dogs Help People with Celiac Disease?  The stories are always popular. People love the stories, and people love the dogs. After all, pretty much anyone with celiac disease who has ever read about gluten-sniffing dogs would love to have one. Who could say no to a warm, fuzzy dog that can take a sniff of your food and signal you when it contains gluten?
    The stories almost always generate plenty of feedback and more than a few questions. To answer some of those questions, we’ve decided to do an article that provides some facts about gluten-sniffing dogs.
    Here are a few factors to keep in mind about gluten-sniffing service dogs:
    Gluten-free Dog Status:
    One thing to remember is that proper gluten-sniffing dogs are professionally trained service animals, much like seeing-eye dogs or hearing-ear dogs. 
    As professional service animals, the dogs must be trained and certified as service animals. The dogs may then accompany their master pretty much anywhere they go, and are available to assess all food and snacks.
    Gluten-free Dog Training:
    Proper training takes time, which equals money. Professional trainers might only train one or two dogs, and the training can take about a year. There are very few trainers for gluten-sniffing dogs, and there are also currently no official guidelines or certification.
    Gluten-free Dog Cost:
    In our recent story on the gluten-sniffing black Lab, Hawkeye, we noted that the dog cost $16,000, not including food, and vet bills. 
    Gluten-free Dog Reliability:
    Nimasensor.com notes that “[g]luten-sniffing dogs may detect gluten in amounts as small as .0025 parts per million with 95 percent to 98 percent accuracy.”
    The Mercola.com website says that Willow, a gluten-sniffing German shorthaired pointer in Michigan, can detect gluten with 95 percent to 98 percent accuracy. 
    Read more on gluten-sniffing dogs:
    Gluten-Sniffing Dogs Are Game Changers for People With Celiac Disease Gluten-sniffing dogs help people with celiac disease What to Know About Gluten-Sniffing Dogs Gluten-Sniffing Assistance Dog Helps Celiac Sufferer Lead Normal Life

×