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 Eat For Breakfast?

GFreeMO

By GFreeMO
in Super Sensitive People

Recommended Posts

dilettantesteph Collaborator
dilettantesteph
Posted

I get mine from honeyville Open Original Shared Link

I noticed that place sells oat and wheat products. Do you know if they use separate facilities or production lines for their gluten free products? I couldn't find it on their website.

I'll also look into the other place, thank-you.

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

Celiac.com Sponsor (A8-M):


salexander421 Enthusiast
salexander421
Posted

I noticed that place sells oat and wheat products. Do you know if they use separate facilities or production lines for their gluten free products? I couldn't find it on their website.

I'll also look into the other place, thank-you.

I'm not sure, sorry. I do know that I ordered the 25lbs and it came straight from the almond flour supplier Hughson Nut but I've been so busy I haven't looked them up yet. We've always seemed to do fine with the almond flour but we went without for a while because of cost. We've been eating it now for a week and my daughter's rash is popping up so I'm not sure now. We've been to so many holiday things lately it's hard to say, I'm going to give it a little longer and see. It could all just be coincidence, me and my other daughter don't seem to be reacting and usually we all react to the same things. My inlaws paid for it so I would feel terrible if we couldn't eat it! I'll let you know what happens! I do know that we had obvious reactions from the bob's red mill almond flour.

dilettantesteph Collaborator
dilettantesteph
Posted

Sounds confusing. This can be so hard to figure out. Be sure to consider how much of it the various family members are eating. I hope you get it sorted out soon.

domesticactivist Collaborator
domesticactivist
Posted

I'm not super sensitive but my son is definitely on that spectrum. We are completely grain free as well (GAPS diet). I eat leftovers from dinner a lot, and the kids rely heavily on eggs. Winter squash/egg/nut butter soufflees and crepes are a go to. Applesauce (homemade) can sub for the squash. Sausage (basically ground pork that we season ourselves) is a good breakfast option, too. Then there is always soup! Smoothies work - we put yogurt or dairy kefir in ours. In your shoes I might not want to do that since without the dairy for fat and protein it would be really high sugar.

ssryan Newbie
ssryan
Posted

What's your recipe for a gluten-free crepe?

salexander421 Enthusiast
salexander421
Posted

Sounds confusing. This can be so hard to figure out. Be sure to consider how much of it the various family members are eating. I hope you get it sorted out soon.

Thanks for the advice :) We have been definitely eating more of it then normal with the holidays, lots of baking! It may be one of those things we can tolerate a little but not a lot of. Yesterday I made a lot with almond flour and I definitely noticed something with me and my oldest but not so much with our youngest who is usually the more sensitive one but...she doesn't typically go for much baked stuff whereas my oldest scarfs it down! After the holidays I'm just going to try using it a little and see how that goes cause, like I said before, we didn't seem to have issues in the past. But again, I know sometimes you don't notice you're reacting until you don't eat it for a while and then try it again. I'm not really new to gluten free but I'm fairly new to figuring out our sensitivities...can be very confusing! :P

tarnalberry Community Regular
tarnalberry
Posted

Today: apple cinnamon almond meal muffins. Some flour, but mostly nuts, so it was fairly balanced carbs/proteins/ fats. Of course, the inlaws are over, and so two dozen muffins didn't last past lunch.

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

Celiac.com Sponsor (A8-M):


stanleymonkey Explorer
stanleymonkey
Posted

my 3 yr old has gluten free pomegranate granola, rice chez, hemp hearts, cranberries, raspberries, ground flax and almond milk all mixed up in a bowl

or gluten free waffle with toffutti cream cheese

Tigercat17 Enthusiast
Tigercat17
Posted

I have been reacting to Chex cereals. It is the only thing that I have added besides plain black Twinings tea. I emailed the company who makes the Chex. They are not even made on dedicated equipment. WTH? They wash/sanitize between runnings but I don't want to eat anything that they make wheat chex on. Too many chances for CC.

With that said, what do other super sensitives have for breakfast?

Thanks!

I can so relate! I react to Chex cereals too. And even Glutino. Every time I try them I get my usual gluten reactions. It's so frastraing... <_<

I have a few more ideas for breakfast for you.

1. Pocono - Cream of Buckwheat cereal (found at Wholefoods) with any berries and silk almond milk.

2. Ancient Harvest Traditional Qunioa cooked with any berries and silk almond milk.

3. Arrowhead Mills Buckwheat Flakes ( This is the only processed gluten free cereal I can eat. I can eat these once or twice a week, but I don't push it:)) with silk almond milk and peaches or berries

4. eggs with Oscar mayor bacon

5. Omelette with cheese, ham and tomatoes

6. Quick Meal- Fruit, Boost or a Lara Bar

I know there's not a lot of options for breakfast, but I hope this helps. :)

Tigercat17 Enthusiast
Tigercat17
Posted

Today I got my blender out and I ground up a bag of brown rice. I use to really enjoy Cream Of Rice hot cereal but quit eating it when I found out that it was processed on the same lines as Cream of Wheat. I made some with apple juice and added some apples and cinnamon to it. It was delish! Just an idea for someone else!

I think you'll really like the Pocono Cream of Buckwheat cereal. It's a hot cereal and it reminds me so much of Cream of Rice and Cream of Wheat. It's completely gluten free. I eat this a lot and it's so good. :)

Open Original Shared Link

  • 2 weeks later...
Sumomo Newbie
Sumomo
Posted

I love Glutenfreeda's oatmeal with a spoonful of peanut butter and a piece of fruit. Very filling and keeps me going until lunchtime.

Archived

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

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

  • Member Statistics

    • Total Members
      133,228
    • Most Online (within 30 mins)
      7,748
    CindyNR
    Newest Member
    CindyNR
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      Healthy Gluten Free Foods low sugar that you found?

      By xxnonamexx · Posted

      I noticed eating gluten-free or CGF foods have higher sugar and sodium some. No added sugar protein bars I found better with plant fiber. I wanted to know what are you go to besides whole fruits/veggies that you find are healthy for you where you can feel eating normal without hurting yourself or health. I was looking into subscription based like Thrift to see if there is something that is healthier CGF that can make me feel normal. Thanks
    • Jmartes71
      Medications

      By Jmartes71 · Posted

      Thankyou because I met up with K B with well known bay area hospital once and she said she knows I don't like to take meds, I said thats incorrect, I have issues.Thats the one that said I was deemed " unruly " when she admitted I was celiac when I asked why am I going through this.
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Watch this space!  😊
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Cristiana, that sounds like a great approach and I will be looking forward to the results. I am in the same boat as you. I don't experience overt symptoms with minor, cross contamination level exposures so I sometimes will indulge in those "processed on equipment that also processes wheat . . ." or items that don't specifically claim to be gluten free but do not list gluten containing grains in their ingredient list. But I always wonder if I am still experiencing sub acute inflammatory reactions. I haven't had any celiac antibody blood work done since my diagnosis almost 25 years ago so I don't really have any data to go by.   
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      I've been reflecting on this further. The lowest TTG I've ever managed was 4.5 (normal lab reading under 10).  Since then it has gone up to 10.   I am not happy with that.  I can only explain this by the fact that I am eating out more these days and that's where I'm being 'glutened', but such small amounts that I only occasionally react. I know some of it is also to do with eating products labelled 'may contain gluten' by mistake - which in the UK means it probably does! It stands to reason that as I am a coeliac any trace of gluten will cause a response in the gut.  My villi are healed and look healthy, but those lymphocytes are present because of the occasional trace amounts of gluten sneaking into my diet.   I am going to try not to eat out now until my next blood test in the autumn and read labels properly to avoid the may contain gluten products, and will then report back to see if it has helped!
×
×
  • 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.