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

What Do You Miss?

celiacchef

Recommended Posts

missy'smom Collaborator
missy'smom
Posted

I am really missing pizza, after a few years of no dairy and no tomatoes. I could probably manage to make and allergen-free crust but what to put on it? All the cheese alternatives are out due to other allergens-soy and tapioca. No nightshades so no red pepper sauce. No matter what it would be more of a foccacia than a pizza. I could make an olive an rosemary foccacia but just not the same without a gooey or saucy element. Some kind of dipping sauce for my foccacia? maybe a balsamic and oil might be ok but still not pizza.

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

Celiac.com Sponsor (A8-M):


  • Replies 122
  • Created
  • Last Reply
egallag Rookie
egallag
Posted

Grilled cheese. Okay, so sure I can get a knife, fight with a frozen loaf of Udi's for 5 minutes trying to pry 2 slices off, then defrost it, then slap together a sandwich. But frankly, it just isn't the same.

I totally get the Pop Tarts thing. My husband walked in with a box of some new tropical flavored ones about a week ago. "Oh, you wouldn't have liked them anyway." Really? Hi, have we met? Tropical fruit? omg yes please! I was tempted to beat him senseless with the box.

Had to really laugh out loud at the Udi's comment. Did this just the other day, I thought, let me grab a piece of toast on my way out, opened the bag could not get a single slice, put it back in the freezer and grabbed a rice cake.

And I applaud your restraint with not beating your husband senseless :)

curlyfries Contributor
curlyfries
Posted

Ditto on the frozen bread ordeal. I actually had to get stitches in my thumb one Thanksgiving from trying to separate the slices. All I wanted was to make some breadcrumbs!

IrishHeart Veteran
IrishHeart
Posted

I think the thing I miss the most is perogies!

I've made a perogi casserole which is mashed potatoes layered with cheese and lasagna noodles which is totally yummy...but not exactly the same...

I tried making my own perogies also...but the dough is pretty hard to work with to get them to stay together...:S

Good news! Simona posted a pierogis recipe in the recipe section! Check it out:

IrishHeart Veteran
IrishHeart
Posted

You know, guys....I read through this whole thread (and felt a little bit sad, truth be told) but I also realized there is almost always a "plan B" for most of these foods and ways to make them taste good.

I have to say that I completely agree with meatball man's statement--he said he misses the convenience of eating whatever he wants, wherever he wants. That's what I miss, too. It is hard for a major foodie (as I once once)to give up tasting everything from the simple to the exotic with reckless abandon and then coming home to recreate it. I miss the spontaneity of just getting in the car and eating at cozy diners on back country roads while we are out taking photographs. We need a chain of "gluten free eateries" to spring up across the country and we'll all be golden. B)

That's it. That's what I miss the most. :(

IrishHeart Veteran
IrishHeart
Posted

Just wondering....um, where is the original poster?

Chef??

Are you coming back? You have not been back since this first post.

These sweet people have poured their hearts out telling you what they miss.

Hello?? :blink:

Blackee Newbie
Blackee
Posted

Hi Scott,

What's the best dish that you cook? Do you share any of your recipes?

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Hi Scott,

What's the best dish that you cook? Do you share any of your recipes?

He hasn't been back since Oct. This forum doesn't allow advertising in posts so perhaps there is no point for him to come back and try to sell us a book or something else.

WinterSong Community Regular
WinterSong
Posted

Seitan. I can make/find gluten free versions of anything else. But seitan is basically pure gluten :(

IrishHeart Veteran
IrishHeart
Posted

I think the chef has abandoned us.

He has not been back since this first post back in October '11

so we may be talking to the air at this point. :huh:

kareng Grand Master
kareng
Posted

I think the chef has abandoned us.

He has not been back since this first post back in October '11

so we may be talking to the air at this point. :huh:

That's OK. We can talk to each other. Maybe someone will see what we miss and have a recipe for us. Like the pirogies the other day.

IrishHeart Veteran
IrishHeart
Posted

That's OK. We can talk to each other. Maybe someone will see what we miss and have a recipe for us. Like the pirogies the other day.

true dat, K! :)

Excellent point!

Kamma Explorer
Kamma
Posted

I miss...homebaked bread with a thick slice of sharp cheddar cheese. This was my total comfort food/dish.

elizabethh Newbie
elizabethh
Posted

The first thing that comes to mind is pizza, I really loved bagel bites and seriously ate those like every day. Also beef jerky, I haven't been able to find a gluten free beef jerky, not sure if there are any or not but that's a bummer.

NewGlutenFreeChef Newbie
NewGlutenFreeChef
Posted

I started another tread with a similar question not knowing that this one existed click here to visit mine if you like though I will continue to check this thread to as it has a large number of ideas on it already as well.

livelifelarge24 Enthusiast
livelifelarge24
Posted

The biscuits from Lucille's BBQ

SammyJ17 Newbie
SammyJ17
Posted

It has only been a few days for me...but the pizza "bones" and REAL bread already for sure!!! I just wish we actually had a selection of reasonably priced, GOOD food to choose from. :unsure:

ndw3363 Contributor
ndw3363
Posted

Pizza, pizza, pizza!! I was missing it before (good, greasy, NY style pizza), but now that I am mostly grain free/sugar free as well, I miss all things carbohydrate. Even the gluten-free alternatives!! Making mac n' cheese with quinoa pasta was one of my treat foods - now I can't have that. For awhile, I was only allowing myself carbs a couple times per week - but that's a slippery slope. Once you start to eat them, you can't stop. Why do our bodies crave things that aren't good for us? Why can't I be an asparagus addict or something? Hopefully once I get my latest issues in check, I can have a heart to heart with my willpower and allow myself the occasional carbohydrate treat.

thefreespirit Rookie
thefreespirit
Posted

I'm veggie and gluten/wheat free. I really miss a nice veggie 'sausage' for a sandwich. :rolleyes:

dani nero Community Regular
dani nero
Posted

Donuts

... donuts

Arabic sweets like Baklawa, Zeinab's Fingers, Knafe

Nutella

ravioli

Anything made with puff-pastry

I can make a pretty decent crusty pizza and amazing fried chicken or fish so those I don't miss!

I'm gonna cry lol :-)

dani nero Community Regular
dani nero
Posted

Just wondering....um, where is the original poster?

Chef??

Are you coming back? You have not been back since this first post.

These sweet people have poured their hearts out telling you what they miss.

Hello?? :blink:

HAHAHAHAHAHA :-) We can still drool over this thread!

IrishHeart Veteran
IrishHeart
Posted

HAHAHAHAHAHA :-) We can still drool over this thread!

I drooled, but I also cried. And I wondered why he asked us to spill our guts like that (just to be cruel? :o ) gee, I hope not!

But as Karen pointed out, by reading through it, I could point someone to a recipe on here that she could use because she missed pierogies.

And maybe others will see something they can link to as well.

So, it has a purpose after all. :)

love2travel Mentor
love2travel
Posted

Donuts

... donuts

Arabic sweets like Baklawa, Zeinab's Fingers, Knafe

Nutella

ravioli

Anything made with puff-pastry

I can make a pretty decent crusty pizza and amazing fried chicken or fish so those I don't miss!

I'm gonna cry lol :-)

You can make Nutella:

Open Original Shared Link

I believe Nutella is gluten-free, anyway.

You can also make ravioli. A few of us here make our own pasta and love it! That way you can fill the ravioli with whatever you like. :P

Poppi Enthusiast
Poppi
Posted

Donuts

... donuts

Arabic sweets like Baklawa, Zeinab's Fingers, Knafe

Nutella

ravioli

Anything made with puff-pastry

I can make a pretty decent crusty pizza and amazing fried chicken or fish so those I don't miss!

I'm gonna cry lol :-)

Nutella is most definitely gluten free! And there are many donut recipes out there.

IrishHeart Veteran
IrishHeart
Posted

Why do our bodies crave things that aren't good for us? Why can't I be an asparagus addict or something?

I hear that. <_<

Since freshly made squishy french bread and ANY cheese are my top two favorite food groups--I find gluten-free and dairy free living to be the ultimate cosmic "screw you" :lol:

I mean, if only celiac were caused by something like fried livers or snails or fava beans for example, I would be the happiest celiac on the planet. :lol:

Archived

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

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


  • Member Statistics

    • Total Members
      131,899
    • Most Online (within 30 mins)
      7,748
    dcarter1682
    Newest Member
    dcarter1682
    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
      New (possible) celiac diagnosis

      By trents · Posted

      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
      New (possible) celiac diagnosis

      By Judy M · Posted

      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
      Patiently Waiting to See Results

      By Scott Adams · Posted

      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
      Gluten free beer ?

      By Scott Adams · Posted

      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
      Patiently Waiting to See Results

      By trents · Posted

      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.