• 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.

Having A Hard Time Coping
0

9 posts in this topic

Hi all.

I'm really having a hard time coping with being gluten-free. It's not so much the the actual diet as it is my lack of alternatives. It seems like most people can substitute rice flour or soy flour and have breads or pasta. Same with milk: replace with soy, rice or even almond/hazzelnut. What do you do when you're allergic to all those things. Im allergic to soy (get really bloated and feel harrible), rice reacts as bad as gluten in my body and nuts cause aphylactic (sp?) shock. I know I should think of it as a new way to eat, and just cut out the stuff, but I'm so used to breads/pastas/baked goods etc, that I don't know if I can.

Any advice?

0

Share this post


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


Here are some suggestions:

Enchiladas

Bean Flour Tortillas

These are great and can be frozen, I would suggest doubling it

1/3 cup light bean flour

1/2 cup cornstarch

2 tablespoons tapioca flour

1/2 teaspoon salt

2 eggs or 3 egg whites

1 1/2 cups water

oil for brushing the pan or skillet

Mix everything together and let it sit in the fridge for about 20 minutes. Heat a skillet or pan at medium-high heat and cook them like pancakes, just keep turing them to avoid buring. Store in wax paper in a plastic bag in the freezer or fridge.

Sauce

2 tablespoons chili powder

1 cup chicken broth or water

1 teaspoon garlic salt or to taste

1 1/2 tablespoons cornstarch

1 can tomato sauce

Just heat this all up in the microwave or the stove

Mix the sauce with your favorite filling. I buy mexican frozen veggies and thaw them in the microwave and mix it with the sauce. This could also be frozen. Very yummy!

I got this recipe idea from Tiffany (Tarnalberry) and it is very good:

-your favorite veggies (I use a bag of green giant mixed veggies, broccoli, cauliflower, and carrotes)

-1 teaspoon of each of the following:

rosemary, thyme, summer savory, oregano, sage

-1/2 cup of Kraft Balsamic Vinaigrette if this has soy try Tiffany's recipe

Balsamic Vinaigrette

1/4 cup balsamic vinegar (get the best stuff you can afford)

1/4 cup extra virgin olive oil

1 lemon

1 tsp rosemary

1/2 tsp basil

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp ground mustard

1/4 tsp ground sage

1/4 tsp salt

2 cloves garlic

Combine vinegar, oil, oregano, thyme, mustard, sage, and salt in a container for salad dressing. Zest the lemon, and add zest to vinagrette. Juice the lemon, removing the seeds, and add 2 tbsp of the juice to the vinagrette. Crush the rosemary as much as possible and add it in. Crush the garlic and add it as well. Shake well to combine, and for best results, refrigerate overnight before serving. Note: Vinagrette will separate over time, and in the refrigerater, the oil may congeal. Simply let it come to room temperature and shake to combine.

Cook it all together until the veggies are done

chili

1 pound hamburger

2 cans of Heinz beans in tomato sauce

2 cans of Heniz chili style Kidney Beans

2 cans tomato sauce (or whatever you want as a base)

1 can of tomatoes

2-3 tablespoons of Mc Cormick Curry Powder

1 cup of corn

1 red pepper in small pieces

1 onion minced

optional (mushrooms, green pepper)

Cook the hambuger, onions, red pepper, mushrooms, and green pepper, in a frying pan/ skillet until the meat is done. Then throw everything into a big pot and cook for about 20 mintues - 30 mintues

Done!

0

Share this post


Link to post
Share on other sites

Have some {{{hugs}}}!! I'm allergic to rice and tree nuts, and soy messes with my hormone levels! I use a flour blend of one cup each of garbanzo bean flour, potato flour, corn starch, and tapioca flour. I haven't found a decent bread yet, and I am not sure I ever will, so I just do without it.

0

Share this post


Link to post
Share on other sites

Are you ok with dairy? I say this all the time, but the best gluten-free bread and baked goods I have found are from Grandma Ferdons (www.grandmaferdons.com). She uses corn and potato for almost everything. The egg bread is my favorite, but it does have milk.

0

Share this post


Link to post
Share on other sites

Thanks guys!!

Having folks like you around is really making this more bearable. No one I know has this (or has even heard of it) so it's comforting to have folks round that really understand. My fiance Paul has been wonderful, even offering to go gluten-free with me, but he's been the only support I have besides this group.

Thanks again for putting a smile of my face. ;)

0

Share this post


Link to post
Share on other sites
Ads by Google:


Hi,

Just hopping in to say you're not the only one :) i am celiac, my ds (age 3) eats gluten-free AND he's allergic to soy. Ridiculously allergic, none of the lecithin, vitamin E, etc. Soy is I think more pervasive than wheat in our country :blink: But we do it, everyday, follow the diet. Oh, and we're vegetarian (rolleyes...)

Merika

0

Share this post


Link to post
Share on other sites

Have you tried Quinoa pasta? Quinoa is a great gluten free grain for those allergic to rice and soy. As far as dairy or soy replacements, sometimes it's best to go without. Might I suggest a diet consisting of "clean' organic meats, organic fruits and vegetables, spring water, and organic spices... you can create a virtual smorgasbord of delicious allergen free meals this way. I've actually gone to this more "pure" diet in the past few weeks after several allergic reactions to processed foods. (no cross contamination and positive they were gluten free)... I haven't given up dairy, but I'm sticking with organic minimally processed cheeses and organic milk.

0

Share this post


Link to post
Share on other sites

My son is allergic to dairy,soy,citrus,peas,navy beans,almonds,chicken +(all poultry) and until two weeks ago rice gave him a tummyache although all allergy tests were neg. for rice. it was beef,green beans,broccoli, potatoes,gluten-free apple sauce,egg yolks for months.(+ liquid calcium/vitamins). lamb,chebe cinnamon sticks and a few other things have been added succesfully but it took time.

I was looking for an alternitive for milk for my self when I discovered that westsoy had comeout with a gluten-free rice milk. I let my son try a little. No tummyache. The next day I let him have some more. He has not had any problems with it. I then tried some delta brand jasmine rice.-overcooked it. No problems. Maybe you need time to heal. Some brands of rice may be packaged in non-gluten-free facilites.

www.chebe.com-yummy they use tapioca flour

0

Share this post


Link to post
Share on other sites

You can get used to a new way of eating (the way you're eating now was once new to you), but it can be tough - mentally in particular. But with so many food intolerances, there isn't a big choice. Looking for some of the old favorites is fine (it looks like corn tortillas, for instance, should still be fine for you), and minor substitutions for some things (millet or quinoa for rice, for instance), and other specialty substitutions (like DariFree for milk - made from potaties, or corn pasta). But you've got to meet those substitutions half way with some new things to fill in the spaces that the things you can't replace leave behind. But that's what the cookbook section of your local library/book store is for! That, and your imagination. :-)

0

Share this post


Link to post
Share on other sites

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
      106,810
    • Total Posts
      932,609
  • Member Statistics

    • Total Members
      64,311
    • Most Online
      3,093

    Newest Member
    Whitepaw
    Joined
  • Popular Now

  • Topics

  • Posts

    • It makes a difference if you are Catholic. Don't want to get into a debate about why, but Catholic's must use some form of wheat in the host.  There is no such thing as a gluten free communion wafer at a Catholic Mass. The solution for a celiac is a LOW gluten host made from wheat starch.  That is not a solution that works for many celiacs.  You could also just take the cup, if it is offered, provided it does not have any of the host broken into it.  You do run the risk of cross contamination unless you are the first person receiving from the cup. Spiritual Communion is sometimes all you can do if you don't have a priest that understands or will work with you. My daughter has become very sensitive after a recent accidental high exposure to gluten. Her symptoms are neurological (loss of use of right foot and right arm, loss of balance, heaviness of limbs, loss of sight).   We spoke to our priest and he ordered a special small cup just for her. He leaves it covered during the consecration so there is no cross contamination.  My husband and I are Eucharistic Ministers and give it to her after we receive so the priest doesn't have to juggle so many things.   So, that is the Catholic solution. There is information on the USCCB website to provide your priest if he needs guidance.  http://www.usccb.org/prayer-and-worship/the-mass/order-of-mass/liturgy-of-the-eucharist/celiac-disease-and-alcohol-intolerance.cfm
    • So great to hear! Actually makes sense with the iron, as vitamin C helps in the absorption of iron. Sounds like a good theory that it is either the vitamin C, or vitamin C aiding in the absorption of the iron. Thanks for all the feedback. Going to try adding iron as well. Hoping this will help us both feel better and worry less  
    • Hello and welcome I don't have celiac. I do have several symptoms in common with you and I do have a problem with gluten, so NCGS for want of a better term.  A celiac response to gluten involves the immune system so there certainly can be a delay between ingestion and the body producing the antibodies. That would correlate with your tongue aching progressively through the week. Some of the weirder symptoms of celiac occur because those antibodies that have identified gluten proteins as a problem then attack different parts of the body, maybe that's the more delayed reaction in your case. Last time I was glutened definitely I noticed some reaction in a few hours but it was a couple of days before I was certain. After effects can last for weeks or months even.  Wheat allergy is the one with the instant response, it's IGE mediated and so you can have an immediate surge in histamines and in extreme cases anaphylaptic reaction. NCGS is less well understood, some dispute it's existince or question if gluten is the cause. The symptoms however are similar to celiac as far as I know and that includes response time.  You've been through a miserable time but your still young and you need to decide whether you want to pursue a diagnosis or not. If you do, then it will require a gluten challenge of probably 6-12 weeks. See the links below for more details.  If you don't I suggest you go strictly gluten free, keep a food diary and see if the improvements you noted before continue. I think you've probably found your answer. Best of luck!   Further reading https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/
    • This is why many of us stick to our own "Trusted Brands" of things we know are safe, and only buy stuff with the offical certification for gluten free. NOTE also in the US they do not HAVE to tell you their facility also processes wheat on the label, just if the actual product contains it in the ingredients. But many will just to avoid legal mumbo jumbo if they somehow have CC issues. Saying the facility also contains/processes wheat is just them covering themselves if people get sick from it.
    • I make my own mini loafs of a simple almond,coconut,apple sauce blend for dense, bland bread gluten free, and have my pastor bless them. I then keep them in the freezer and bring a piece with me for communion.
  • Upcoming Events