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

Granola Bars


Pippi777

Recommended Posts

Pippi777 Newbie

Hey all!

I really like granola bars, but since going gfk can have the vast majority of the store bought ones. I've found a few that I like, but would really like to try to make my own. Does anyone either know of a good place to find a recipe, or have a good one? I'd like to find an easy one that has a set general list of ingredients, but that you can add various ingredients to personalize it to my liking.

Any help would be appreciated!

Thanks,

Sarah


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

Hey all!

I really like granola bars, but since going gfk can have the vast majority of the store bought ones. I've found a few that I like, but would really like to try to make my own. Does anyone either know of a good place to find a recipe, or have a good one? I'd like to find an easy one that has a set general list of ingredients, but that you can add various ingredients to personalize it to my liking.

Any help would be appreciated!

Thanks,

Sarah

Me again!

In the upper right corner there is a google search for the forum. I know there have been some granola bar type things posted.

Just to make sure you understand about oats since you're new. You have to use gluten-free oats. Regular oats & oatmeal are contaminated with wheat. Also, about 10% of Celiacs react to oats as well as the wheat, rye, barley thing. Many sites and doctors recommend you wait at least 6 months before trying them to see if you are in that 10% that can't eat them.

I'm going to move this to Baking & cooking section.

Poppi Enthusiast

If I were going to make granola bars I would probably try Open Original Shared Link and use gluten free oats. I've had good luck with Bob's Red Mill gluten-free oats but as kareng said, not everyone can eat them.

If it's just the convenience of a bar that you miss I have Lara Bars (I only like the chocolate flavours) and Enjoy Life Coco Loco and Caramel Apple bars stashed all over the place.

sa1937 Community Regular

If it's just the convenience of a bar that you miss I have Lara Bars (I only like the chocolate flavours) and Enjoy Life Coco Loco and Caramel Apple bars stashed all over the place.

Hiding them behind the broccoli, eh?

Poppi Enthusiast

Hiding them behind the broccoli, eh?

and in the car and my purse and my knitting bag and the basket under my bedside table and behind the sorghum and amaranth flours in the cupboard.

freeatlast Collaborator

and in the car and my purse and my knitting bag and the basket under my bedside table and behind the sorghum and amaranth flours in the cupboard.

B)

Pippi777 Newbie

I did know about some oats having gluten. I make sure they don't have gluten before I buy them. I didn't know that it was recommended to wait 6 months to try them, though. I'm getting glutened with something I eat regularly, just not sure what. Perhaps it's the gluten-free granola bars I've found I'm actually having an issue with.

As for the convenience factor, it is partially that. I have tried Lara Bars (I think those were the ones), but they were too chewy for me. (I have an issue with certain textures and flavors.) I've only found 3 kinds of granola bars that I like. Kind bars (none with fruits), Mariani Bars (only 1 kind) and Luna Bars (some of these are made on the same equipment as gluten stuff but are gluten-free ingredient-wise). These are all fairly expensive, though. So I think it'd be cheaper to just make my own than to buy the others in bulk. I can also make them with exactly what I want in them, and how much of what I want in them. I kinda just want to know if I can make them, too! I've just really got into cooking/baking since going gluten-free because it's too hard sometimes to do so when out.


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

I love love the Nature Valley Roasted Nut Crunch - Almond Crunch. Says gluten-free on the box. In the regular stores. Very hard. Not chewy. I'm not a fan of chewy ones like Lara bars. Do like some of the Kind bars.

Pippi777 Newbie

I wasn't sure about Nature Valley. I know some say gluten-free, but the ingredient list confused me. I like many kinds of fruit, just not mixed into other foods. I do like coconut, various nuts and chocolate. I really, really like stuff that I can make that's customizable to my likes and dislikes. Now that I know Nature Valley is actually safe, and that I like it, maybe I'll get those. :-)

sa1937 Community Regular

I think Nature Valley only has two that are safe - the Almond Crunch and Peanut Crunch. I like the Almond Crunch but they darn near break my teeth. :P

sa1937 Community Regular

and in the car and my purse and my knitting bag and the basket under my bedside table and behind the sorghum and amaranth flours in the cupboard.

I used to do that when my son was a teenager and almost ate me out of house and home. It always worked to hide things behind the broccoli as I knew he'd never look in the veggie drawer. I also used to put "Do Not Touch" sticky notes on things I made to bring somewhere or had prepared in advance for tomorrow, etc.

kareng Grand Master

I wasn't sure about Nature Valley. I know some say gluten-free, but the ingredient list confused me. I like many kinds of fruit, just not mixed into other foods. I do like coconut, various nuts and chocolate. I really, really like stuff that I can make that's customizable to my likes and dislikes. Now that I know Nature Valley is actually safe, and that I like it, maybe I'll get those. :-)

Only the Almond Crunch. It has no oats in it! There is supposed to be a peanut one but I have never seen it. They say gluten-free in big friendly letters on the front of e box.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,901
    • Most Online (within 30 mins)
      7,748

    tessycork47
    Newest Member
    tessycork47
    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

    • trents
      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.