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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.

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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.

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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.

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      By Rejoicephd · Posted

      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
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      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
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      By deanna1ynne · Posted

      She has been dairy free for six years, so she’d already been dairy free for two years at her last testing and was dairy free for the entire gluten challenge this year as well (that had positive results). However, now that we’re doing another biopsy in six weeks, we decided to do everything we can to try to “see” the effects, so we decided this past week to add back in dairy temporarily for breakfast (milk and cereal combo like you said).
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