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hotpinkbubbles0786

A Few Questions. Please Please Help!

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Ok so Ive posted a couple things on here, and no one really responds, so im hoping to get some responses to this one. First of all let me say I am waiting for blood test results to find out if I have Celiac. If they are negative, I know already that I am Gluten Sensitive, so I have to follow a gluten free diet for the rest of my life. Ive read on here that Tinkyada pasta is the best, and I have to say, everyone was right. Its amazing pasta, tastes just like "regular" pasta, so Thank You for that. One of my questions is about bread. I have tried schars bread, the white kind. The flavor isnt bad but the texture is gross. It tastes spongey.....and crumbles when you barely touch it. Ive heard that Udi's is the best gluten free bread on the market, can anyone tell me if it is spongey? Or does it have the consistency of "regular" bread? Also Ive asked this before but when I eat gluten I sneeze immediately, when I don't eat gluten I don't sneeze at all. Has anyone else ever had this symptom? It is a weird one that I have never seen anyone mention before. The other question I have is, are cheese slices like kraft american singles gluten free? I made mac and cheese today with Tinkyada pasta and some cheese slices because I read the label and nothing jumped out at me that it contained gluten. If anyone could answer these questions for me I would greatly greatly appreciate it. Ive been gluten free for 3 days and already feel much much better, Im just having trouble with what is and isnt gluten free. I should be seeing the dietitian next week. Any input or answers are welcomed. Thanks!

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Hi! Sorry if some of you posts have not gotten responses. Udi's is good toasted but I can't eat it untoasted at all. It's not mushy like wonder bread if that is what you are looking for. The best I have found is Rudi's gluten-free bread, which I can eat toasted or untoasted. No gluten-free bread, however, is going to be the same as regular gluten bread. You can get closer by learning to bake your own at home through a lot of trial and error (gluten-free baking is not at all like baking with wheat). It would be best to wait several months to eat gluten-free bread until you no longer remmember the taste and texture of wheat bread. Cheese is gluten-free. However, many people find that they are lactose intolerant or casein intolerant after they go gluten-free. If you find you are still having symptoms when you eat cheese you may want to drop all milk products for several montsh to let your intestines heal. Some people are able to add dairy back in later on.

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The sneezing sounds like a wheat allergy; do you sneeze if you just get around gluten - like an early warning system?

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I sneeze at the dinner table all the time - not related to gluten, maybe to pepper f or me. Sneezing when I eat is quite common for me at any meal, actually. Drives hub nuts :rolleyes:

Kraft is a company you can trust to always label gluten content clearly.i

Bread is a very individual thing depending on whether you like it chewy or smushy. Most people think Ener G bread is ghastly - some love it :D

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Having had Schar and Udi bread, Udi's is FAR better. Trust me. Schar's is one of the absolute worst I have ever tried and I refuse to have it again. Ever. The texture is horrid. Udi's is a vast improvement. My preference is to make my bread but for those not inclined Udi's is really pretty good (especially toasted). Have never seen Rudi's bread but have heard a lot about it. When I see it I would like to give it a try.

Although Schar's bread is despicable (can you tell I don't love it?) the company makes some very good products (i.e. bread sticks) so don't give up on them altogether! :D

Hopefully your dietitian will have some wisdom and insight. Mine is very good and extremely knowledgable.

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