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

Find Any Strange New Things You Love Food Wise?

Newtoitall

Recommended Posts

Newtoitall Enthusiast
Newtoitall
Posted

Ever since I stopped enjoying all the easy super unhealthy gluten products I turned to healthy alternatives, and recently been trying this Natura strawberry soymilk, and Dayum, it is delicious lol

but without celiac I never would have tried it.

You discover anything strange that turned out to be delicious?

ingrediants or recipes or products you wouldn't have tried without celiac disease?

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

Celiac.com Sponsor (A8-M):


sb2178 Enthusiast
sb2178
Posted

watch the sugar is flavored soymilk, if you care.

I really really really love fennel. I also adore buckwheat, which I hadn't really eaten before. Otherwise, it's reinforced my love of lentils.

Jestgar Rising Star
Jestgar
Posted

Beets :blink:

Harpgirl Explorer
Harpgirl
Posted

I've only been gluten free for just under a week, but I think I'm going to try avocados again. Years ago I got really sick of them after hurricane Charlie came through because the next day I came home with 5 bags of them (I rode out the storm with my husbands relatives). I thought I never wanted another one again. But they came on a salad that I ordered the other day, and I really enjoyed them! I wished there had been more. I think I'll pick some up the next time I go to the store... B)

Monael Apprentice
Monael
Posted

Rice cakes :)

I never felt the need to try them. I always loved bread. But now I really like rice cakes. I use them in place of bread. Like today, for lunch I had rice cakes with peanut butter and banana on top.

Rice in general, really. I never ate a lot of rice but now I am eating it a lot.

love2travel Mentor
love2travel
Posted

Various flours such as coconut, almond, teff, garfava, millet, sorghum, etc. There are 18 flours in my freezer, all of which I use for baking. It is fun to see how different flours react/act in baking.

Whilst I've always liked pulses, there are now more in our diet now including cranberry beans, all sorts of lentils, more chickpeas than before, desi, pulse purees for baking (i.e. bean puree in meatloaf, garfava flour in crepes, black bean flour in brownies, white bean flour in biscotti)...the list goes on and on.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Tapioca flour pizza crust (there is a brand called Chebe that is tapioca based and wonderful but I have also made my own version of it several times for a quick crust or breadsticks). If you had asked me two years ago what tapioca was I probably would have said- "a gross pudding flavor" LOL! :blink::lol:

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

Celiac.com Sponsor (A8-M):


mommida Enthusiast
mommida
Posted

Hummus. Using hummus on a sandwich to add protein and in place of mayo to hold the sandwich or roll together (egg free diet)

Cranberry sauce on sandwiches too. Making a lot of lettuce wraps, the crisp crunch is nicer than bread any day.

Oh yea, BACON. Really went through a bacon phase. Grilling vegetables.

I have also bought a lot of the famous recipes of restaurants knock-off cookbooks. I convert them to gluten free and don't have to risk eating.

Newtoitall Enthusiast
Newtoitall
Posted
  • Author

Hummus. Using hummus on a sandwich to add protein and in place of mayo to hold the sandwich or roll together (egg free diet)

Cranberry sauce on sandwiches too. Making a lot of lettuce wraps, the crisp crunch is nicer than bread any day.

Oh yea, BACON. Really went through a bacon phase. Grilling vegetables.

I have also bought a lot of the famous recipes of restaurants knock-off cookbooks. I convert them to gluten free and don't have to risk eating.

oh hey that sounds pretty delicious, grilling veggies, I thought bacon was a no no, bacon and grilled veggies and ..perhaps some hummus would certainly be different =o

ElseB Contributor
ElseB
Posted

Quinoa! I used to eat couscous, and then when I had to switch gluten free I started substituting quinoa in the recipes where I used to use couscous. And I discovered that I liked quinoa a lot better. I also like it for breakfast - I cook it in water, and then add milk, yogurt, cinnamon and raisins. Yum!

bartfull Rising Star
bartfull
Posted

Canyon Bakehouse San Juan 7-Grain gluten free bread. I always liked all of those multi-grain breads with all of the little nutty things in them, but I couldn't eat them because they gave me terrible heartburn. Now I have found one I can eat, and to me it's better than any dessert. YUM!

Greenling Newbie
Greenling
Posted

Hmmmm, this could be a long list for me, but I'll list breakfast foods as that was the hardest meal for me when I went Gluten-free (and corn-free). So I'd say buckwheat, cinnamon rice chex, teff pancakes, and Rudi's cinnamon raisin bread, any of which can be accompanied by almond milk. :) But my biggest discovery is green smoothies. I love them and they have really helped me keep my nutrition levels up.

irish daveyboy Community Regular
irish daveyboy
Posted

Hmmmm, this could be a long list for me, but I'll list breakfast foods as that was the hardest meal for me when I went Gluten-free (and corn-free). So I'd say buckwheat, cinnamon rice chex, teff pancakes, and Rudi's cinnamon raisin bread, any of which can be accompanied by almond milk. :) But my biggest discovery is green smoothies. I love them and they have really helped me keep my nutrition levels up.

I found these amazing Buckwheat Crispbreads by accident in an Organic Food Market, they may not be available over there, but if you do see them you gotta try 'em.

Le Pain des Fluers Sarrasin Crispbread.

lpdf10002_2_b.webp

GFinDC Veteran
GFinDC
Posted

Sweet potatoes and okra. Fennel too. I'd had all these before but find I like them a lot more now. And use them in cooking quite a bit.

Greenling Newbie
Greenling
Posted

I found these amazing Buckwheat Crispbreads by accident in an Organic Food Market, they may not be available over there, but if you do see them you gotta try 'em.

Le Pain des Fluers Sarrasin Crispbread.

Thanks for the heads up. I'll look for them here. :)

kiwibird75 Newbie
kiwibird75
Posted

Quinoa for breakfast, lunch and dinner... so many applications! Also juiced beetroot with pineapple and lemon... mmmmm.

I was always a pretty equal opportunity eater so there's nothing too new though.

Newtoitall Enthusiast
Newtoitall
Posted
  • Author

Hmmmm, this could be a long list for me, but I'll list breakfast foods as that was the hardest meal for me when I went Gluten-free (and corn-free). So I'd say buckwheat, cinnamon rice chex, teff pancakes, and Rudi's cinnamon raisin bread, any of which can be accompanied by almond milk. :) But my biggest discovery is green smoothies. I love them and they have really helped me keep my nutrition levels up.

Green Smoothies ? lol

txplowgirl Enthusiast
txplowgirl
Posted

Grilled shrimp and spinach cooked in a 3 egg omlette with shredded American cheese. Interesting but good.

  • 2 weeks later...
msmini14 Enthusiast
msmini14
Posted

I thought I wouldn't survive going gluten-free over 3 years ago. Now I see it as a blessing, I now have such a wide variety of fruit, veggies and food to choose from. If I hadn't been diagnosed with celiac I would still be eating unhealthy.

I love so many different foods now that I would never have touched before. I know that I am addicted to peanut butter and have been since I was sick from eating wheat.

  • 3 weeks later...
Menic Apprentice
Menic
Posted

Risotto - Pretty easy to make, and it is so dimentional in terms of flavors. You can add just about anything for flavor. One of my favorites is portobello and parmesan cheese. I've also tried a red wine and peas, and asparagus. It can take a little work to make, but it's well worth it.

love2travel Mentor
love2travel
Posted

Risotto - Pretty easy to make, and it is so dimentional in terms of flavors. You can add just about anything for flavor. One of my favorites is portobello and parmesan cheese. I've also tried a red wine and peas, and asparagus. It can take a little work to make, but it's well worth it.

I so agree. Risotto sounds difficult to some but it is incredibly simple to make! We have risotto often. One of my favorites is roasted butternut squash with crispy sage and mascarpone. Have you tried chocolate risotto?

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,963
    • Most Online (within 30 mins)
      7,748
    AlissaW
    Newest Member
    AlissaW
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Does anyone here also have Afib

      By Scott Adams · Posted

      If black seed oil is working for his Afib, stick to it, but if not, I can say that ablation therapy is no big deal--my mother was out of the procedure in about 1 hour and went home that evening, and had zero negative effects from the treatment. PS - I would recommend that your husband get an Apple watch to monitor his Afib--there is an app and it will take readings 24/7 and give reports on how much of the time he's in it. Actual data like this should be what should guide his treatment.
    • Jacki Espo
      Covid caused reoccurrence of DH without eating gluten

      By Jacki Espo · Posted

      This happened to me as well. What’s weirder is that within a couple hours of taking paxlovid it subsided. I thought maybe I got glutened but after reading your post not so sure. 
    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      Hi Tiffany. Thank you for writing your dituation and  circumstancesin such detail and so well writte, too. I particularly noticed what you wrote about brain for and feeling like your brain is swelling and I know from my own experiences that's how it feel and your brain really does swell and you get migraines.    Way back when I was in my 20s I read a book by 2 MD allergist and they described their patient who came in complaining that her brain, inside her cranium, was swelling  and it happened when she smelled a certain chemical she used in her home. She kept coming back and insisting her brain actually swelled in her head. The Drs couldn't explain this problem so they, with her permission, performed an operation where they made a small opening through her cranium, exposed her to the chemical then watched as she brain did swell into the opening. The DRs were amazed but then were able to advise her to avoid chemicals that made her brain swell. I remember that because I occasionally had brain fog then but it was not a serious problem. I also realized that I was becoming more sensitive to chemicals I used in my work in medical laboratories. By my mid forties the brain fog and chemicals forced me to leave my  profession and move to a rural area with little pollution. I did not have migraines. I was told a little later that I had a more porous blood brain barrier than other people. Chemicals in the air would go up into my sinused and leak through the blood brain barrier into my brain. We have 2 arteries  in our neck that carry blood with the nutrients and oxygen into the brain. To remove the fluids and used blood from the brain there are only capillaries and no large veins to carry it away so all those fluids ooze out much more slowly than they came in and since the small capillaries can't take care of extra fluid it results in swelling in the face, especially around the eyes. My blood flow into my brain is different from most other people as I have an arterial ischema, adefectiveartery on one side.   I have to go forward about 20 or more years when I learned that I had glaucoma, an eye problem that causes blindness and more years until I learned I had celiac disease.  The eye Dr described my glaucoma as a very slow loss of vision that I wouldn't  notice until had noticeable loss of sight.  I could have my eye pressure checked regularly or it would be best to have the cataracts removed from both eyes. I kept putting off the surgery then just overnight lost most of the vision in my left eye. I thought at the I had been exposed to some chemical and found out a little later the person who livedbehind me was using some chemicals to build kayaks in a shed behind my house. I did not realize the signifance  of this until I started having appointments with a Dr. in a new building. New buildings give me brain fog, loss of balance and other problems I know about this time I experienced visual disturbances very similar to those experienced by people with migraines. I looked further online and read that people with glaucoma can suffer rapid loss of sight if they have silent migraines (no headache). The remedy for migraines is to identify and avoid the triggers. I already know most of my triggers - aromatic chemicals, some cleaning materials, gasoline and exhaust and mold toxins. I am very careful about using cleaning agents using mostly borax and baking powder. Anything that has any fragrance or smell I avoid. There is one brand of dishwashing detergent that I can use and several brands of  scouring powder. I hope you find some of this helpful and useful. I have not seen any evidence that Celiac Disease is involved with migraines or glaucoma. Please come back if you have questions or if what I wrote doesn't make senseto you. We sometimes haveto learn by experience and finding out why we have some problems. Take care.       The report did not mention migraines. 
    • Mari
      My only proof

      By Mari · Posted

      Hi Jmartes71 That is so much like my story! You probably know where Laytonville is and that's where I was living just before my 60th birthday when the new Dr. suggested I could have Celiacs. I didn't go on a gluten challange diet before having the Celiac panel blood test drawn. The results came back as equivical as one antibody level was very high but another, tissue transaminasewas normal. Itdid show I was  allergic to cows milk and I think hot peppers. I immediately went gluten free but did not go in for an endoscopy. I found an online lab online that would do the test to show if I had a main celiac gene (enterolab.com). The report came back that I had inherited a main celiac gene, DQ8, from one parent and a D!6 from the other parent. That combination is knows to sym[tons of celiac worse than just inheriting one main celiac gene. With my version of celiac disease I was mostly constipated but after going gluten-free I would have diarrhea the few times I was glutened either by cross contamination or eating some food containing gluten. I have stayed gluten-free for almost 20 years now and knew within a few days that it was right for me although my recovery has been slow.   When I go to see a  medical provide and tell them I have celiacs they don't believe me. The same when I tell them that I carry a main celiac gene, the DQ8. It is only when I tell them that I get diarrhea after eating gluten that they realize that I might have celiac disease. Then they will order th Vitamin B12 and D3 that I need to monitor as my B12 levels can go down very fast if I'm not taking enough of it. Medical providers haven't been much help in my recovery. They are not well trained in this problem. I really hope this helps ypu. Take care.      
    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      Fascinating.
×
×
  • 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.