Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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 Celiac.com!
    eNewsletter
    Donate

Aroma!

Coryad

By Coryad
in Coping with Celiac Disease

Recommended Posts

myquest7846 Newbie
myquest7846
Posted

I think I would really truly miss the smell of the occasional piece of warm French bread if it weren't for a gluten-free baguette I buy at Whole Foods (I think the brand is Against the Grain?) It makes the best garlic bread! It's a little eggier than most baguettes, but I actually prefer that.

That bread alone has saved me from missing anything bread-like. Even my non-gluten-free housemate likes it just fine.

Now if a perfect pasta would just come along...

ps. (don't get me wrong, there are plenty gluten-free versions I enjoy, but none matches a real semolina)

I can't stand the rice pasta, it's just not the same texture - but I find that the corn pasta is good, found at Trader Joes. Still searching for a good bread, Udis, Rudis, tapioca bread, yuck.
Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

Against the Grain baguettes are like food crack.......once you have them, it's tough to not buy them. I think it is the best gluten-free French-type bread out there. It is delicious grilled and used to make bruschetta.

food crack :lol: indeed

I make crostini out of them. Cut them into 1 inch rounds on the diagonal, brush them with garlic /herbed EVOO and lightly broil quickly. 1-2 minutes.

Then, let them cool.

Slather them with some goat cheese and a dollop of marinated roasted peppers (make these beforehand---use yellow, red and green grilled or broiled peppers that have been seeded and cut into strips and marinated in some balsamic vinegar, EVOO, thyme, basil and oregano for a few hours--and placed in the fridge)

and you have a taste treat to die for.

The people who make toast? ..............will come over to your cubicle to see what smells so good.....!

Link to comment
Share on other sites
Coryad Rookie
Coryad
  • Author
Posted

Against the Grain baguettes are like food crack.......once you have them, it's tough to not buy them. I think it is the best gluten-free French-type bread out there. It is delicious grilled and used to make bruschetta.

LOL! This thread is like food porn :D

I'm traveling in China for work this week and I must say it's interesting ... they don't have a lot of processed foods here so I "think" I'm pretty safe. I'm sticking to veggies and meats... they do have awesome fresh fruits so I fill up at breakfast. One thing I noticed was they keep the cooked bacon on top of sliced bread. I could not for the life of me figure out why, but then I realized they are using the bread to soak up the grease. Sadly, this also means no bacon for Cory :(

I also brought some Lara bars and gluten-free pretzels to tide me over :D Every place I've eaten has been very accommodating when I ask for no sauces but they have no clue what gluten is...

Link to comment
Share on other sites
jerseyangel Proficient
jerseyangel
Posted

LOL! This thread is like food porn :D

I'm traveling in China for work this week and I must say it's interesting ... they don't have a lot of processed foods here so I "think" I'm pretty safe. I'm sticking to veggies and meats... they do have awesome fresh fruits so I fill up at breakfast. One thing I noticed was they keep the cooked bacon on top of sliced bread. I could not for the life of me figure out why, but then I realized they are using the bread to soak up the grease. Sadly, this also means no bacon for Cory :(

I also brought some Lara bars and gluten-free pretzels to tide me over :D Every place I've eaten has been very accommodating when I ask for no sauces but they have no clue what gluten is...

Sounds like you are going to be fine on your trip :D

<sigh> Sorry about the bacon, though. <_<

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
Posted

Sounds like you are going to be fine on your trip :D

<sigh> Sorry about the bacon, though. <_<

:( oh me, too.........man, that is a terrible waste of good bacon....

Safe travels, Cory.

Link to comment
Share on other sites
Gemini Experienced
Gemini
Posted

HAHAHA!!!

Sometimes I go all out and roast garlic bulbs and let them cool and spread the soft

garlic with oil and melted butter all over the baguette before I lightly toast it.....

So, off to the store on the morrow!

Ohhhhhhh......that is so yummy! Looks like I'll be buying baguettes this week-end! :lol:

Link to comment
Share on other sites
Gemini Experienced
Gemini
Posted

LOL! This thread is like food porn :D

I'm traveling in China for work this week and I must say it's interesting ... they don't have a lot of processed foods here so I "think" I'm pretty safe. I'm sticking to veggies and meats... they do have awesome fresh fruits so I fill up at breakfast. One thing I noticed was they keep the cooked bacon on top of sliced bread. I could not for the life of me figure out why, but then I realized they are using the bread to soak up the grease. Sadly, this also means no bacon for Cory :(

I also brought some Lara bars and gluten-free pretzels to tide me over :D Every place I've eaten has been very accommodating when I ask for no sauces but they have no clue what gluten is...

Have a good trip! I always wondered how easy it would be to eat gluten free in Asia, so you'll have to let us know more. What about the soy sauce or do they not use a lot of that? Dedicated woks? I haven't had Chinese food in years. The one place that has a gluten-free menu, P.F. Changs, does not have very good food, IMO. So I go without. Not the same as real Chinese food, either.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Gemini Experienced
Gemini
Posted

food crack :lol: indeed

I make crostini out of them. Cut them into 1 inch rounds on the diagonal, brush them with garlic /herbed EVOO and lightly broil quickly. 1-2 minutes.

Then, let them cool.

Slather them with some goat cheese and a dollop of marinated roasted peppers (make these beforehand---use yellow, red and green grilled or broiled peppers that have been seeded and cut into strips and marinated in some balsamic vinegar, EVOO, thyme, basil and oregano for a few hours--and placed in the fridge)

and you have a taste treat to die for.

The people who make toast? ..............will come over to your cubicle to see what smells so good.....!

Another great idea for the baguettes! Now I'm hungry..... ;)

Link to comment
Share on other sites
love2travel Mentor
love2travel
Posted

Have a good trip! I always wondered how easy it would be to eat gluten free in Asia, so you'll have to let us know more. What about the soy sauce or do they not use a lot of that? Dedicated woks? I haven't had Chinese food in years. The one place that has a gluten-free menu, P.F. Changs, does not have very good food, IMO. So I go without. Not the same as real Chinese food, either.

Gemini, I have AWESOME Chinese recipes if you are interested. They are authentic and taste as good or BETTER than eating out. Honest. Trust me!

Link to comment
Share on other sites
Coryad Rookie
Coryad
  • Author
Posted

Accidentally glutened myself last night at dinner. Had beef with "sauce" duuuhhhhhhhhhhh but only minor issues today. It was an interesting evening talking with my Asia co-workers on gluten issues :D Rather difficult to explain but I think I got the point across....

Traveling home tomorrow, it's been a really good trip and only 1 minor glutening... I call that a success!

Link to comment
Share on other sites

Archived

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

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


  • Member Statistics

    • Total Members
      121,201
    • Most Online (within 30 mins)
      7,748
    Sohaib Askar
    Newest Member
    Sohaib Askar
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Isolated DPG-Iga

      By trents · Posted

      So, I contacted Scott Adams, the author of that article and also the creator/admin of this website, and pointed out to him the need to clarify the information in the paragraph in question. He has now updated the paragraph and it is clear that the DGP-IGA does serve the purpose of circumventing the false negatives that IGA deficiencies can generate in the tTG-IGA antibody test.
    • knitty kitty
      Dehydration, dry skin and full body tingling when overheating

      By knitty kitty · Posted

      Here's a link... Thiamine Deficiency Causes Intracellular Potassium Wasting https://www.hormonesmatter.com/thiamine-deficiency-causes-intracellular-potassium-wasting/
    • Soleihey
      Lymph nodes

      By Soleihey · Posted

      Has anyone experimenced enlarged lymph nodes with celiac? Both in the neck and groin area. Imaging of both areas have said that lymph nodes are reactive in nature. However, they have been present for months and just wondering how long this may take to go down. Been gluten-free for about two months. Blood counts are normal.
    • Kmd2024
      Isolated DPG-Iga

      By Kmd2024 · Posted

      Hmm interesting I just assumed that any “IGA” tests including the DPG iga would be negative in a person who is IGA deficient but maybe that is not the case for the DPG test.
    • Scott Adams
      Constant low back, abdominal and pelvic pain!

      By Scott Adams · Posted

      If you were just diagnosed I can say that if you go 100% gluten-free should should see dramatic improvement of your symptoms over the next few months, but the hard part is to stay gluten-free. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • Create New...