• 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 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
      106,395
    • Total Posts
      930,317
  • Member Statistics

    • Total Members
      63,812
    • Most Online
      3,093

    Newest Member
    knk
    Joined
  • Popular Now

  • Topics

  • Posts

    • I would say get retested, to be sure, do a gluten challenge with her where she eats gluten for 12 weeks, not much just a half slice of bread a day or a wheat cracker for the blood test and 2 weeks for the biopsy. You mentioned bumps, and dry patches...this might be DH from celiacs and if it is you can go to a dermatologist and they can test it. In some people with DH reactions to gluten, their intestines do not show much damage as most of the antibodies are directed elsewhere. In this case you would have your symptoms. Now Celiac is a autoimmune disease that commonly has other auto immune diseases associated with it. NOW if your daughter has the gene for it she could have another automimmune disease I am not very familiar with and someone else might be able to help you more on suggestions for testing. Now in my personal opinion it sounds like she was still getting into gluten when you said she was off of it. NOTE gluten is a tricky bugger, it is a protein smaller then a germ that can stick in cracks and scratches on all your utensils, food prep area, knifes, etc. As a flour it can hang in the air for hours and even be inhaled effecting some of us. It is present in a lot of things we do not consider, like makeup, playdough, shampoos, seasonings, sauces, even some dry wall spackles.  Now if she is in a shared house hold with other kids and not everyone is on this diet she has likely been getting into gluten somewhere, like touching glutened surfaces the other kids touched after eating gluten foods then putting her hand in her mouth or on safe foods. Or just randomly eating gluten foods, note symptoms can last weeks and wane from how it is effecting you. It does not take much to trigger symptoms you might have to be more careful and move her to a whole foods only diet, and have a separate prep area, utensils, cooking zone for her if you wish to keep fixing separate meals for her vs the gluten family.     I would suggest just changing the entire family over, anyway perhaps start with a separate fold out table, use freezer paper to line the prep area, a microwave, mini toaster oven, and some microwave cook ware like steamers, steam bags, etc. and using gloves to fix her meals. She will need her own condiment jars (crumbs in hte jars) and area for safe snacks. I would suggest getting her only gluten-free CERTIFIED FOODS for now. You can find some whole food healthy snacks at mygerbs.com, and a few other places. I will provide a link to gluten-free food list. PERHAPS you can change the entire family over....now days it is more like changing brands as everything you used to eat is available in a gluten-free brand. ALSO have a lot of dairy free options there. https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/  
    • Hi wondering if someone could help. my daughter has mildly raised TTG  levels and the gliadine levels, she has one Coeliacs gene, but her biopsy came back negative.   We have kept her off gluten (and low dairy) for nearly a year to see if her symptoms improved.  They haven't.  But I don't know if they are related to gluten specifically.  Just wondering if anyone has other suggestions that may be going on with her.  Her symptoms are: - Short stature, she's nearly 9 and my 6 year old boy is nearly bigger than her - bumps on back of her arms - urine leaking and occasional soiled pants, which could be from constipation she has at time's - sticking out stomach - dry patchy rashes on her face - joint pain sporadically - vomits every 6 weeks, but hasn't had gluten and seems to be no food connection - reoccurring thrush She had gluten last night at a party and was fine today. I'm a bit lost and not sure where else to turn.  Thanks for any help.
    • We have gone gluten free, our whole house, as of a month ago. It was pretty seamless since I had been gluten-free for 5 months last year. I have found many good recipes, and my picky husband and one of my boys who is also a picky eater, even prefer many gluten-free recipes to the regular ones.  My husband did see my point about the size of the gluten protein means nothing. Its a gluten protein period, that's what you are avoiding. It doesn't matter if its hiding in the scratch of your baking sheet and you can't see it. You can't see the wind, but it's still there. I hear you on the anemia. I've been anemic for several years, I just thought it as because I was getting a little older. Has your anemia gone away or do you still have problems with it? 
    • Ennis, it is made out of metal, coated with plastic I think. You have such a hard time, my heart really hurts for you. But you are such a support to those on this board, and a great teacher for those of us who are new.  
    • Thanks everyone! I think its hard for people to fully accept because they cant see the damage it does every time you get glutened. It's invisible. Im glad to know I wasnt being paranoid. I sure was when I was first diagnosed. I laugh at myself now, but its a pretty steep learning curve. 
  • Upcoming Events