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

Need Help With Breakfast!


Nat1

Recommended Posts

pondy Contributor

I desparately need some ideas. Being gluten free, dairy and egg free, what can I have for breakfast that is high in protein? gluten-free cereals just don't cut it...I've been eating a great protein bar but just realized I shouldn't eat it because it has oats.

What do you eat for breakfast? Please help!

Thanks!

Udi's bread - toasted - with natural peanut butter & honey works for me! I get some protein, it fills me up & stays with me a long while. Happy eating!


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



Celiac.com Sponsor (A8-M):



Nor-TX Enthusiast

Is the dairy free because of lactose-intolerance?

I ask because some lactose-intolerant people do well with Greek Yogurt...I think some of the bacterias in yogurt make it easier to digest.

As for my breakfasts, I usually do either gluten free cereal or string cheese and fruit. Occasionally spoonfuls of peanut butter if I need a protein boost.

I have total dairy intolerance -lactose and casein. It's pretty funny because cheese is my favorite food even though I can't and don't eat it.

seashele2 Newbie

I have total dairy intolerance -lactose and casein. It's pretty funny because cheese is my favorite food even though I can't and don't eat it.

A doctor gave an interesting talk including the subject of gluten and dairy similarities at our GIG meeting last weekend. Many celiacs, maybe even most, are dairy intolerant. Lactose intolerance is totally different as it is a sensitivity to milk sugar, not protein. The incompletely digested dairy protein chain shares peptides with the incompletely digested gluten grain proteins. The increased intestinal permeability of someone with celiac or gluten intolerance allows the dairy peptides to cross into the bloodstream, the same as the gluten grain peptides do, and the body reacts to them as invaders.

I want to do research and see if that is also why since my celiac diagnosis, I am unable to eat other foods as well. In fact, the list of things I can't tolerate grows yearly.

Nor-TX Enthusiast

A doctor gave an interesting talk including the subject of gluten and dairy similarities at our GIG meeting last weekend. Many celiacs, maybe even most, are dairy intolerant. Lactose intolerance is totally different as it is a sensitivity to milk sugar, not protein. The incompletely digested dairy protein chain shares peptides with the incompletely digested gluten grain proteins. The increased intestinal permeability of someone with celiac or gluten intolerance allows the dairy peptides to cross into the bloodstream, the same as the gluten grain peptides do, and the body reacts to them as invaders.

I want to do research and see if that is also why since my celiac diagnosis, I am unable to eat other foods as well. In fact, the list of things I can't tolerate grows yearly.

Me too. Now I am finding that peanut butter makes my lips tingle. Spoke to the doctor and his answer was, "Well then don't eat it." :)

I find I definitely cannot do eggs, onions, garlic, spicy foods and I am suspecting something strange is going on with soy but I haven't done a food log on it yet. Still overwhelmed with all the rest. I am getting ready for thyroid surgery and total knee replacement. My doctor suggested that I take my own food to the hospital....

Looking for answers Contributor

I'm right there with you - also throw in the fact that I prefer whole foods vs processed, and I found myself lost for what to eat in the morning. Most mornings, I'm not in the mood for meat so that further complicates matters. But here are some of my standard breakfasts:

Raw tahini butter or peanut butter (about two tablespoons) mixed well with applesauce (about two times the amount of applesauce to nut butter of choice (by the way, I'm allergic to nuts, so if you could eat them, almond butter would be a good choice here). Then I add a dash of cinnamon and vanilla, and mix it up really well. I then pour this over blueberries and top the whole thing off with different seeds: chia, hemp, flax, you name it, if I have it, it goes on top. I sometimes even add dried coconut and cocoa powder. You

Nor-TX Enthusiast

I'm right there with you - also throw in the fact that I prefer whole foods vs processed, and I found myself lost for what to eat in the morning. Most mornings, I'm not in the mood for meat so that further complicates matters. But here are some of my standard breakfasts:

Raw tahini butter or peanut butter (about two tablespoons) mixed well with applesauce (about two times the amount of applesauce to nut butter of choice (by the way, I'm allergic to nuts, so if you could eat them, almond butter would be a good choice here). Then I add a dash of cinnamon and vanilla, and mix it up really well. I then pour this over blueberries and top the whole thing off with different seeds: chia, hemp, flax, you name it, if I have it, it goes on top. I sometimes even add dried coconut and cocoa powder. You

seashele2 Newbie

Me too. Now I am finding that peanut butter makes my lips tingle. Spoke to the doctor and his answer was, "Well then don't eat it." :)

I find I definitely cannot do eggs, onions, garlic, spicy foods and I am suspecting something strange is going on with soy but I haven't done a food log on it yet. Still overwhelmed with all the rest. I am getting ready for thyroid surgery and total knee replacement. My doctor suggested that I take my own food to the hospital....

In addition to my celiac, I can not tolerate dairy, soy, MSG, corn, and sulfites. I am continuously ill, but hadn't placed the sulfites until my daughter's pediatric gastro mentioned, after learning I was allergic to sulfa drugs, that with all the other things we avoid, it must be difficult to eat low-sulfite too. None of my doctors had suggested that connection. We eat a lot of eggs in our house and season anything not sweet with onion and garlic and all of those things are apparently naturally high in sulfites so have to be deleted. I am trying to wean myself off of those but am still getting more than I should and I feel it when I do eat them.

The last time I was in the hospital was in 2007, and yes, I took most of my own food. I took a plastic "Rubbermaid" bin filled with stuff to at least snack on when they couldn't figure out what to bring me. I took cereal, crackers, cookies, peanut butter, etc. I was happy I had that with me and at that time, the only thing I wasn't eating was gluten. One day I ordered a fruit and cheese plate and it arrived with crackers on the plate. I called dietary and asked what part of gluten-free they didn't understand. They told me to just not eat the crackers - and added - Duh! I demanded a supervisor and a dietitian came to my room and I reamed her for the staff not understanding cross-contamination and how dangerous that was, in a hospital especially. They brought me a new fruit and cheese plate with no cracker crumbs on the plate, but I figure they probably did something else to it since I complained. I hope over the past 4 years, things would be better in hospitals on that front with gluten-free becoming more "mainstream" but if I have to go back in the hospital for anything planned in advance, I will take my own food again since my list has increased.


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



Celiac.com Sponsor (A8-M):



Nor-TX Enthusiast

In addition to my celiac, I can not tolerate dairy, soy, MSG, corn, and sulfites. I am continuously ill, but hadn't placed the sulfites until my daughter's pediatric gastro mentioned, after learning I was allergic to sulfa drugs, that with all the other things we avoid, it must be difficult to eat low-sulfite too. None of my doctors had suggested that connection. We eat a lot of eggs in our house and season anything not sweet with onion and garlic and all of those things are apparently naturally high in sulfites so have to be deleted. I am trying to wean myself off of those but am still getting more than I should and I feel it when I do eat them.

The last time I was in the hospital was in 2007, and yes, I took most of my own food. I took a plastic "Rubbermaid" bin filled with stuff to at least snack on when they couldn't figure out what to bring me. I took cereal, crackers, cookies, peanut butter, etc. I was happy I had that with me and at that time, the only thing I wasn't eating was gluten. One day I ordered a fruit and cheese plate and it arrived with crackers on the plate. I called dietary and asked what part of gluten-free they didn't understand. They told me to just not eat the crackers - and added - Duh! I demanded a supervisor and a dietitian came to my room and I reamed her for the staff not understanding cross-contamination and how dangerous that was, in a hospital especially. They brought me a new fruit and cheese plate with no cracker crumbs on the plate, but I figure they probably did something else to it since I complained. I hope over the past 4 years, things would be better in hospitals on that front with gluten-free becoming more "mainstream" but if I have to go back in the hospital for anything planned in advance, I will take my own food again since my list has increased.

I understand. I'm not sure what I will bring, but I would hate to have a gluten episode when I can't walk to the bathroom!

Emma-Lee Rookie

Open Original Shared Link

Try this site! I would try a smoothie with lactose free yogurt. You could even add protein powder for a complete meal!

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

    2. - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

    3. - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

    4. - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

    5. - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,366
    • Most Online (within 30 mins)
      7,748

    Sandy1963
    Newest Member
    Sandy1963
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...