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

How Much Would You Pay To Eat Your Favourite Gluten-Containing Treat?


kellynolan82

Recommended Posts

cahill Collaborator

I thought homemade rice pudding was only rice, water, vanilla, salt and sugar? And if it's not usually I have a recipe that just uses those ingredients if you were interested.

As for the original question...I don't think I would pay anything, my favorite was always pasta and after finding out it was making me sick I can barely bring myself to eat gluten free pasta so I doubt I would ever be able to eat regualr pasta again even if I knew there would be no symptoms.

nope ,my recipes all call for eggs.

If you have one that does not use eggs I would be MOST grateful if you could share it :D


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



Celiac.com Sponsor (A8-M):



love2travel Mentor

nope ,my recipes all call for eggs.

If you have one that does not use eggs I would be MOST grateful if you could share it :D

Traditional rice pudding rarely contains eggs but it can! These are 4 good recipes without:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

And my favourite with almond and cherries...

Open Original Shared Link

I have lots more, too!

alex11602 Collaborator

nope ,my recipes all call for eggs.

If you have one that does not use eggs I would be MOST grateful if you could share it :D

The recipe I have calls for cooking a cup of rice in 4 cups of water with about a 1/4 tsp salt and a tsp of vanilla extract for about 20 minutes until the rice is tender and then putting around half of it in a blender to get the creaminess. Then mix everything together and add cinnamon to taste. I would be very sad without my rice pudding, it's kind of a comfort food.

ladymiss Rookie

i envy those who say they have been cooking some really wonderful things. i hope to be in that boat someday. i just need to devote some time to cooking & experimenting....

i have yet to find out if i can tolerate dairy again.... so going with the fantasy of no ill effects- i must say that i would pay at least $100 to eat a slice of veggie pizza with lovely hot mozzarella cheese. ;)

PainfulSpaghetti Newbie

PIZZA with Macaroni and cheese on top of it...(drooling like Homer Simpson) I would pay $50 happily! And then top it off with a funnel cake..Oh MY Goodness!

love2travel Mentor

PIZZA with Macaroni and cheese on top of it...(drooling like Homer Simpson) I would pay $50 happily! And then top it off with a funnel cake..Oh MY Goodness!

I've got a great gluten-free recipe for funnel cake. Let me know if you are interested and I can post it.

kellynolan82 Explorer

I've got a great gluten-free recipe for funnel cake. Let me know if you are interested and I can post it.

I'd LOVE That. :) Yes please... :o


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



Celiac.com Sponsor (A8-M):



  • 1 year later...
Renegade Contributor

I would pay twice the price of peanut butter,(not gluten but I cant tolerate it anymore)

AlwaysLearning Collaborator

English Muffin: $20

Hot Pretzel: $20

The rest, I feel as if I've found satisfactory alternatives for, though I haven't tried to travel since going gluten free, so I may yet discover some more. 

Only $20 each because I'm so much happier and healthier with my gluten free life that it is hard to feel as if I'm missing out on too much.

But if anyone had any ideas for how to achieve that whole sour-dough flavor, I'd love to hear it.

BelleVie Enthusiast

I'm with you, Kelly. I've never been a huge fan of sweets, but man oh man do I adore some genuine French pain aux chocolats!! Actually, I saw a gluten-free recipe for croissants somewhere today. I'll see if I can hunt it down and share! 

BelleVie Enthusiast

Here it is! Open Original Shared Link

BelleVie Enthusiast

Hm, interesting, I just realized that this post is WAY old. Oops! Well, there you are, for anyone who is interested. :) 

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,032
    • Most Online (within 30 mins)
      7,748

    CE1963
    Newest Member
    CE1963
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
    • NanCel
      Hello, no I had to have them re done and then used a liner over the top.  Many dentists are not aware of the celiac effects.  Best of luck.   There is other material, yet, very expensive.
    • sleuth
      He is not just a psychiatrist.  He is also a neuroscientist.  And yes, I have already read those studies.   I agree with benfotiamine.  This is short term while glutened/inflammation occurs.  As I had already mentioned, these symptoms no longer exist when this phase passes.  And yes, I know that celiac is a disease of malnutrition.  We are working with a naturopath.
×
×
  • 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.