• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Newbie
0

5 posts in this topic

HI All!

I was diag about 2 months ago, and so far have been doing ok, I've sorta been following an Atkins thing figuring that carbs and wheat have a lot in common so if avoid them both I'll be okay, but I do miss bread. My question for all is this - why do the recipes seem to assume that if you're going wheat-free, you automatically want to go whole- hog healthnut? For instance, I found a bread online made with rice, and it's advertising is all about "all-natural, organic, honey, no preservatives" and so forth. I'm sorry, but I want bread that's regular old BREAD, gimme back my Wonder and my HomePrideButtertop, just take out the wheat??? Can it happen or am I stuck being "healthy" now? I don't really like the taste of any of the substitutes I've found so far, but I suspect it has more to do with the honey and such than the flour used, because I have very sensitive taste buds and I can tell it's the honey I'm tasting and not liking...

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Hi, welcome to the board! gluten-free flours do not act or taste like wheat flours, so we have to use other things in them to make them stick together and fluff up. Sadly, your tastebuds will just have to get used to other things. I miss my bread and cakes, but I have found that I can get used to the flavor and texture of gluten-free ones. It does take some adjusting to, but you can do it!

0

Share this post


Link to post
Share on other sites

I learned I was gluten intolerant (described my celiac symptoms to a naturopath who said skip the tests, go gluten-free ASAP) 6 weeks ago. After previously learning how to control my weight with a nondiet approach (eat ONLY when hungry, foods which really satisfies you, and STOP eating when satisfied NOT stuffed), I wanted to avoid feeling deprived when I went gluten free. So I found gluten-free substitutes for my favorite types breads, pastries (esp. cookies and recipes for fruit breads) and hot cereals ASAP. I happen to LOVE dense, chewy breads and pastries, so I also love most heavy gluten-free breads and pastries (finding a heavy cereal was more challenging but cooked rice bran and quinoa flakes worked for me). However, in my search for suitable gluten-free breads I found many which were TOO light and fluffy for me (I HATE Wonderbread) through Ener-G foods (a local Seattle gluten-free retailer) which sells their products online.

If you're looking for low carb, but light, fluffy (Wonderbread) substitutes I would recommend Ener-G Foods': Light Brown Rice Bread, Light White Rice Bread, and Light Tapioca Bread. ALL of those are reduced carb if you're worried about carbs. (I just listen to my body cues, rather than count carbs, calories or fat grams, so low carb bread seems like an oxymoron to me!) Their top selling breads are White Rice Bread and Tapioca Bread (which I assume are also pretty close to Wonderbread to be top sellers). Also their Corn Loaf is low in calories, high in fiber and looks and feels just like Wonderbread to me. I have personally 'squished' the Light Brown Rice Bread and the Corn Loaf (too light for me ;) ) and given those away to my celiac friend who wants a Wonderbread type of bread. You can find Ener-G Foods online at www.ener-g.com or call them tollfree at 1-800-331-5222. However, I'm sure there must be other gluten-free bakeries/retailer who make Wonderbread types of gluten-free bread, since many celiacs want breads which look, feel and taste like white bread. Perhaps someone else will post info about their favorite local gluten-free bread retailer. :)

If you're interested in gluten-free pasta that stays 'al dente' when cooked, I like 'Tinkyada' brand, but I heard at my local GIG meeting this week that the "Lundverd" brand and the Westbrae Corn Pasta stays 'al dente' even with reheating the next day as leftovers.

There are SOOO many online gluten-free retailers, which may be located near you or distribute their products to your local stores. Two websites which list sources for gluten free foods are: www.glutensolutions.com and www.gluten free.com. If you like to bake, there are many gluten-free cookbooks with bread recipes. Our local celebrity Bette Hagman has written some great bread recipe cookbooks. I also have gluten-free cookbooks by Karen Robertson and Connie Sarros. You can check www.amazon .com for all those books.

What helped me stay positive and motivated to go gluten free (besides eliminating my excruciatingly painful reactions to gluten) was thinking 'substitution' rather than 'deprivation'. So if you find a gluten-free product you don't like, ask around or try again. There's probably one more suited to your tastes. Or you can always send me the dense, cardboard chewy gluten-free breads you don't want!! :lol:

0

Share this post


Link to post
Share on other sites

If you do without long enough you may be more tolerant of the new taste and texture of the gluten-free products. I did this with my daughter who refused all the gluten-free substitutes and stuck to meat, fruit, veges and dairy and after 3 months she is coming around and trying breads and other baked goods. I get what you mean about the "health food" thing and it is frustrating.

Kathy

0

Share this post


Link to post
Share on other sites

he he, I know EXACTLY what you mean! I've gotten lots of gluten-free foods online and in specialty stores and it's not just gluten-free, they make it diary-free, egg-free, cassein-free....it makes you wonder what IS in it!!!

I'm with you. I like the good 'ol wonderbread type. I just found something that at least TASTES like it - but still a little dense. It's the white bread from Kinnikinnick Foods. I also got hamburger and hotdog rolls (haven't tried them yet).

-donna

0

Share this post


Link to post
Share on other sites
Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,346
    • Total Posts
      935,622
  • Member Statistics

    • Total Members
      65,026
    • Most Online
      3,093

    Newest Member
    Natasha927
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi! I was officially diagnosed a couple of months ago now but I have been gluten free for about 4 months since my endoscopy. However, in the last month I have noticed some worrying post diagnosis and treatment symptoms. My appetite has shrunk enormously. I used to be able to eat bowls and bowls of food and still be hungry, I could consume food even when full and I was constantly snacking. I understand over eating is a big part of celiac disease before going on a gluten free diet but food is such a huge part of my lifestyle. This last month I feel as though I have lost myself a bit as huge parts of my character like my love for food, huge appetite and my non fussy nature have all been turned upside down. I could easily not eat any snacks in a day now and not have to have all my meals. I thought I might have lost weight so I weighed myself on the same scales I did a couple of months ago. I am a young tall girl and was 10 stone for the last year at least. In the last few weeks I have lost half a stone which is 7 pounds and am now 9.5 stone. This is not intentional and I did not aim or want this to happen so I am concerned about any continued lack of appetite and weight loss in relation to my health. Therefore, I am going to weigh myself each week and make sure I am eating all three meals. If it continues I'll visit the doctor. Also, I am noticing fatigue still which was a huge part of my pre diagnosis symptoms. I get to a certain point in the afternoon where I feel like I need to go home and rest because I can no longer continue. I have no stamina and it is restricting my freedom, which I feel has already been taken from me as a result of this diagnosis that came at a frustrating point in my life which was a huge nuisance. Finally, I am also finding it a bit of a struggle to get my head around the whole thing still and to understand what it means for me and my life. I am very worried and scared that it will impact me not just physically but mentally and socially and it scares me. I guess this was more me getting all this off my chest and into the open, if anyone has any advice or feedback I will be hugely grateful.
    • I've lost 3-4 pounds.   It surprises me, as I would have expected to lose more, considering how limited my diet has been,  how sick I was since early May, and now walking 35 to 45 min. after dinner.   I think it's the increased gluten-free bread and shortbread cookies.  I've eaten more of these as they settle my stomach and are safe when I'm not sure what else will work.   I think I may also be having more sodium, so there may be a bit of water weight. I am actually doing better.   I've been on Famotidine 20 mg., 2x daily for about 9 days, and added Vit D a few days ago.   I've been able to drop one of 4-5 stacked pillows at night, and will try dropping one more tonight.   I am down to Tums (1500 mg.)  around 3-4 a.m. for mild heartburn / upset stomach, and again when I get up.   Not much else, maybe occasional simethicone.     i tried returning to a salad at dinner, just lettuce, tomato, and onions, but seemed to have more trouble overnight, so quit.  I'm mostly eating an egg with toast, well cooked sweet potatoes/mixed veggies, tuna, some salmon, hamburger, chicken, Ian's fish sticks, bone broth, Schar's breadsticks and shortbread, some soy milk or macadamia milk, and the bakery gluten-free bread.  
    • Ebetta posted this 6 years ago ... not sure she/he will respond
    • Welp, according to the lady at the gastro's office, my tests were all "fine" and I don't have cancer or celiac. I asked for a copy of the report so hopefully that will happen. I guess I will follow up with my family practice doctor and see what they think I should do next, but I am not going to go back on gluten again. My eye doctor is concerned about an inflammatory condition in my retinas, that is rapidly advancing over the last year and thinks that anything I can do to decrease inflammation should be done. So to me, that means sticking with gluten free and lots of vegetables, especially the leafy greens. Also need to figure out why my liver enzymes are elevated. This is the third time in the last 9 years according to my old labs. I've gone over all my supplements and my one medication (compounded thyroid) to make sure they are all gluten-free. My plan is to live like I have celiac disease from here on out. My only dilemma is what to give people as a reason why I can't eat the food they make for me. For now, "Gluten makes me deathly ill" is going to have to be good enough. thank you all for the help and advice! I've found a wealth of information here and am currently reading Dr. Fassano's book and a couple of different threads on this forum that are incredibly helpful.
    • Hello ebetta! Can you tell me have you found any other or even better drugs to help you with gastroparesis? 
  • Upcoming Events