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celiacSuzie

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celiacSuzie Rookie
celiacSuzie
Posted

After DX: GI/potnetial Celiac - I went for quite some time being depressed - about food.

Meals were a hassle, popcorn became a staple for dinner b/c I was too tired/depressed/ignorant what I could/n't have.

Now, a little over 6 months into being gluten-free, I'm finally starting to tackle baking.

I'm near tears at this point, having been looking at recipes - with a cabinet full of gluten-free baking supplies - because it's really easy. I'm using an all purpose pre-mixed (guaranteed) gluten-free flour - and the few things I've missed (cornbread, scones, toast mostly) are so easy to make, cheaper to make at home.

It's silly really, to think that I'm this emotional about having bread dipped in olive oil & fresh herbs or a slice of cornbread and a meal to accompany it that takes me back to my childhood. But it's amazing how much gluten-free stuff there is now, and how easy it really is to make.

Baking and prep'ing on weekends - something I've not done in some time - is now back on the list. And it's relatively cost effective.

Thanks for reading.

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love2travel Mentor
love2travel
Posted

After DX: GI/potnetial Celiac - I went for quite some time being depressed - about food.

Meals were a hassle, popcorn became a staple for dinner b/c I was too tired/depressed/ignorant what I could/n't have.

Now, a little over 6 months into being gluten-free, I'm finally starting to tackle baking.

I'm near tears at this point, having been looking at recipes - with a cabinet full of gluten-free baking supplies - because it's really easy. I'm using an all purpose pre-mixed (guaranteed) gluten-free flour - and the few things I've missed (cornbread, scones, toast mostly) are so easy to make, cheaper to make at home.

It's silly really, to think that I'm this emotional about having bread dipped in olive oil & fresh herbs or a slice of cornbread and a meal to accompany it that takes me back to my childhood. But it's amazing how much gluten-free stuff there is now, and how easy it really is to make.

Baking and prep'ing on weekends - something I've not done in some time - is now back on the list. And it's relatively cost effective.

Thanks for reading.

The connection with food and family totally makes sense. It is amazing how a bite of something can bring back great memories! Food brings people together.

Good for you for baking! gluten-free cornbread is as delicious as gluten cornbread. Same with many types of cookies (i.e. chocolate chip). And cakes. The things that are a bit trickier are recipes involving yeast because they just don't taste like the "real" thing. But it sure beats purchased stuff, not to mention fun experimenting and learning. :)

Judy3 Contributor
Judy3
Posted

The connection with food and family totally makes sense. It is amazing how a bite of something can bring back great memories! Food brings people together.

Good for you for baking! gluten-free cornbread is as delicious as gluten cornbread. Same with many types of cookies (i.e. chocolate chip). And cakes. The things that are a bit trickier are recipes involving yeast because they just don't taste like the "real" thing. But it sure beats purchased stuff, not to mention fun experimenting and learning. :)

I whole heartedly agree!! I can make fantastic bakery now after experimenting cookies, bars, cakes, muffins... but the bread is still a mystery... maybe I'm just miss picky pants!! LOL

Welcome to the bakers corner!!

sa1937 Community Regular
sa1937
Posted

I whole heartedly agree!! I can make fantastic bakery now after experimenting cookies, bars, cakes, muffins... but the bread is still a mystery... maybe I'm just miss picky pants!! LOL

Welcome to the bakers corner!!

Sometimes I wonder if bread will always be a mystery! :lol:

IrishHeart Veteran
IrishHeart
Posted

I felt the same way. The chronic pain/illness/lack of appetite curtailed my cooking/baking for sure. I used to enjoy all kinds of creative cooking/baking before I got sick.

We started making our own bread when I was DXed--Poor Hubby worked hard to perfect that loaf....while it is "okay", it will never be "squishy" :unsure: Perhaps it WILL forever be a mystery!! :lol:

But all the other baked goods turn out pretty darn good! And now that I feel better, I am able to cook with more variety once more. To be unable to play in my kitchen was really hard for me because I was always experimenting with food flavors/textures and having 8-course tasting parties and I thought I would have to sacrifice that passion. Maybe not--we'll see.

Glad you are feeling like baking once more! ENJOY!!!!

love2travel Mentor
love2travel
Posted

I whole heartedly agree!! I can make fantastic bakery now after experimenting cookies, bars, cakes, muffins... but the bread is still a mystery... maybe I'm just miss picky pants!! LOL

Welcome to the bakers corner!!

You can call me Miss Picky Pants II!! :lol: My expectations are sooooo high and I still remember the delicious yeasty smells and tastes. Nor am I likely to ever forget. Not when you love food as much as I do.

celiacSuzie Rookie
celiacSuzie
Posted
  • Author

I always preferred crusty bread anyway... great for dipping in olive oil. Yum!

I bought a loaf of Udi's I think it was - as it was most recommended - and found I didn't mind it, as I missed toast. It reminded me of Irish Soda Bread, with it's density. So, I didn't really mind that.

But, I'll probly not have a sandwich - unless it's corn-tortilla or lettuce wraps.

I'm getting started on my baking efforts this wkend... I'll share my results.

Thanks btw for all the responses... it's really not the end of the world, it's a new start and a better, healthier life! :)

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    • CC90
      Coeliac or not coeliac

      By CC90 · Posted

      Hi Cristiana   Yes I've had the biopsy results showing normal villi and intestinal mucosa.  The repeat endoscopy (requested by the gastro doc) would be to take samples from further into the intestine than the previous endoscopy reached.      
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      Transglutaminase IgA is the gold-standard blood test for celiac disease. Sensitivity of over 90% and specificity of 95–99%. It rarely produces false positives.  An elevated level means your immune system is reacting to gluten.  Non-Celiac Gluten Sensitivity (NCGS) does not typically cause high levels of tTG-IgA. Unfortunately the protocols for a diagnosis of Celiac Disease are aimed at proving you don't have it, leaving you twisting in the wind. Genetic testing and improvement on a trial gluten free diet, also avoiding milk protein, will likely show improvement in short order if it is Celiac; but will that satisfy the medical system for a diagnosis? If you do end up scheduling a repeat endoscopy, be sure to eat up to 10 grams of gluten for 8 - 12 weeks.  You want  to create maximum damage. Not a medical opinion, but my vote is yes.
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