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

Gluten Free Desserts


grantschoep

Recommended Posts

grantschoep Contributor

Ok, I need to tell other celiac's about this. I went out to eat tonight with some friends. I had looked at the menu before at was pretty sure I could figure something out to eat. I had called as well, and the person I spoke with seemed to understand what gluten free meant.

Ok, so we got to the resaturant, its called the Sunflower, its in Boulder, CO. I had eaten their, prior to my gluten-free diet. Its pretty good. Its a place that servers only organic foods and such. Its a restaurant though, so its all dish's made with organic things.

The menu was very non gluten-free friendly, but they made me some salmon that was really good. Not feeling sick yet either...

Now comes dessert. I was like, well I probably can have ice cream. The waiter brought out the "display" platter of all the cakes and pies. The last dessert caught my attention. I thought.. "wait! DID he say what I thought he did?""" I asked to repeat, and he said "and this is our flour free gluten free chocolate pie" I was like hello! I will have that. It was great! I was shocked and further amazed then when I looked at the dessert menu, and it actaully had a symbol for vegetarian,ok I expected that, but it also have a symbol for all desserts that were wheat free! Woohoo. I remeber seeing that when I was around in England and some places in Europe, but having one place here, even it if it was just a dessert menu was cool.

Oh, here their website.

Open Original Shared Link

All in all my meal was good, and dessert was great... I was a bit nervous at eating my salmon dinner their as it was very "mixed" together with a glaze and some potatoes, but the waiter had assured me their chef well understood a gluten-free diet and would make it especiially for me. Still feeling ok. :>


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



Celiac.com Sponsor (A8-M):



grantschoep Contributor

OH here is what I had to eat, the pictures are spot on what it looked like actaully. I think this was probably the best gluten-free meal I have had out to eat.

Open Original Shared Link

On the webpage, I had the "Wild King Salmon" and "Chocolate Nirvana" for dessert!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,741
    • Most Online (within 30 mins)
      7,748

    Kaz 1
    Newest Member
    Kaz 1
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.