• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 Celiac.com's FREE weekly eNewsletter   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

Glutenfree Cinco De Mayo Food
0

Rate this topic

15 posts in this topic

Recommended Posts

Hi everybody, I'm pretty much clueless about this, do I thought I post a new topic about this for some inspiration. I have a glutenfree column for some publicity in iur field now for quite some time. I'm sitting here trying to write about glutenfree food for Cinco de Mayo now since 9.00am this morning (1.5 hours). I've looked at tons of webpages for some inspiration, but I'm too overwhelmed by all this Mexican food and now I'm drawing a total blank. Please, I need help in organizing my thoughts. So here it goes:

If you were a newly diagnosed celiac and wanted to celebrate Cinco de Mayo, what glutenfree Cinco de Mayo food would you like to have for that day?

What was your non-glutenfree favorite, before you had to go glutenfree?

How did YOU make that particular favorite food glutenfree, did you alter the original version to fit your needs or just substitute original non-glutenfree ingredients with glutenfree ones? If yes, which brand!

What are your favorite glutenfree Margaritas?

Do you have pictures of your favorite glutenfree food? Would you care to share them for the sake of publicity?

Thanks for your answers. I've no idea, what a glutenfree newbie would be interested in on Cinco de Mayo. Maybe it's just me, cause I'm from Germany , lol

Share this post


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


Well, I assume you are in the U.S. (hope so, or brands will be a problem).

Tostitos regular corn chips are marked gluten-free on the bag.

Guacamole is easy and nutritious.

Soft tacos or quesadillas are always popular with us-we use a Mission brand corn tortilla, marked gluten-free on package. We fill with grilled chicken, beans, cheese, saut

Share this post


Link to post
Share on other sites

Yes, I am in the US. But because I'm German, I have no clue about Cinco de Mayo food. Do you think, for this year it would be enough, if I just start writing about some basic Taco recipes and some favorite Margarita and then I have time to do some research until next year? I mean, it's quite extensive and I probably can't put everything into one article anyways.

Share this post


Link to post
Share on other sites

I have no idea what your target audience is - that said there's no "official" CDM food. One family will BBQ, another will make tacos, etc.

Just start with the general stuff and see where it goes. A simple recipe or two. Mexican food is incredibly diverse. I mean absolutely unbelievably diverse. You could cook different regional recipes your entire life and never cover all of it.

http://news.discovery.com/history/cinco-de-mayo-not-mexico-independence-day-france-spain-120504.html

Share this post


Link to post
Share on other sites

The mission brand corn tortilla is a good idea and I can just write aboute some good filling to add. Those mission brand ones are harder to find around Harrisburg though and I'm the blog author for the Harrisburg area. What's easier to find are the Ortega Taco Shells. If I'm correct the taco mix is glutenfree, while the taco sauce is not, because of the anti-caking agent, I think. Bit those two may be a start. Tortillas and tacos.

Share this post


Link to post
Share on other sites
Ads by Google:


I know, right?!? It's soooo diverse, I didn't know, where to start. Well, actually, even years before I had this blog I enjoyed making the Ortega Corn Taco Shells with some of my favorite fillings. Maybe I should label it "Stef's favorite Cinco de Mayo food" and write about my own recipe instead of making a glutenfree compilation of already known food???

Share this post


Link to post
Share on other sites

I know, right?!? It's soooo diverse, I didn't know, where to start. Well, actually, even years before I had this blog I enjoyed making the Ortega Corn Taco Shells with some of my favorite fillings. Maybe I should label it "Stef's favorite Cinco de Mayo food" and write about my own recipe instead of making a glutenfree compilation of already known food???

I'd stick with what you know. Most Mexican food is naturally gluten-free unless you use flour tortillas (which are not traditionally Mexican as far as I can tell) or add wheat flour as a thickener (again, not super traditional). So, of you select brands carefully or start from scratch it's easy to be gluten-free.

Share this post


Link to post
Share on other sites


Ads by Google:


Most taco sauces & salsas are gluten-free. I have found some canned enchilada sauces have flour to thicken them. Sometimes the taco seasoning packets have flour. Mainly to make it look like you are getting your money's worth by filling up the packet.

I think most people think Tex- Mex like chips and nachos and crunchy tacos as Mexican food.

Share this post


Link to post
Share on other sites

I'd stick with what you know. Most Mexican food is naturally gluten-free unless you use flour tortillas (which are not traditionally Mexican as far as I can tell) or add wheat flour as a thickener (again, not super traditional). So, of you select brands carefully or start from scratch it's easy to be gluten-free.

Thanks, I will do that then. Even though, I don't know much about Mexican food, I think, if somebody is newly diagnosed just the last few days, they may just be glad to have some kind of reassurance the last minute and don't have to do the research themselves, even though for old timer celiacs what I'm writing about may already be an old hat. I always keep forgetting how thankful I was for every piece of simple guidance, when I was newly diagnosed.

Share this post


Link to post
Share on other sites

I have no idea what your target audience is - that said there's no "official" CDM food. One family will BBQ, another will make tacos, etc.

Just start with the general stuff and see where it goes. A simple recipe or two. Mexican food is incredibly diverse. I mean absolutely unbelievably diverse. You could cook different regional recipes your entire life and never cover all of it.

http://news.discovery.com/history/cinco-de-mayo-not-mexico-independence-day-france-spain-120504.html

My target audience is all kind of folks, who have any medical reason to go glutenfree in and around Harrisburg. This includes, but is not limited to finding businesses, who sell, and charities, who give out glutenfree foods in addition to other things glutenfree. It can be anything glutenfree really, but it HAS TO HAVE a connection to Harrisburg in some way.

Share this post


Link to post
Share on other sites


Ads by Google:


My target audience is all kind of folks, who have any medical reason to go glutenfree in and around Harrisburg. This includes, but is not limited to finding businesses, who sell, and charities, who give out glutenfree foods in addition to other things glutenfree. It can be anything glutenfree really, but it HAS TO HAVE a connection to Harrisburg in some way.

Well, then I'd figure out what the Harrisburg version of Cinco de Mayo is. Every place has its traditions. There may be some food that's a must-have there?

Share this post


Link to post
Share on other sites

Wow, that IS very interesting! I may want to read the entire book until next year, so I'm more educated! Thank you for posting!

Share this post


Link to post
Share on other sites

Uhm, I did some research about some Cinco de Mayo food traditions in the Harrisburg area and found nothing. HOWEVER (cough) I found two Mexican Restaurants, one in Harrisburg, the other in Hummelstown, who happen to be sister restaurants, who were mentioned in a Harrisburg article to do some cool Cinco de Mayo celebrations today. And one would know they happen to offer a glutenfree menu. So needless to say, I am not only delighted, because I was craving to eat Mexican food in a restaurant and didn't dare going, because of possible language differences and misunderstandings. I'm also happy about this, because NOW I finally know, what I'm writing on. It will go something like this. "You can make this quick and easy at home..." followed by an explanation of my own personal and easy quicky recipe "... But if you don't want to cook and like something more fancy, go here..." blablabla... Heureka! That's it! Let's get to work!!! :-)

Share this post


Link to post
Share on other sites

The mission brand corn tortilla is a good idea and I can just write aboute some good filling to add. Those mission brand ones are harder to find around Harrisburg though and I'm the blog author for the Harrisburg area. What's easier to find are the Ortega Taco Shells. If I'm correct the taco mix is glutenfree, while the taco sauce is not, because of the anti-caking agent, I think. Bit those two may be a start. Tortillas and tacos.

Stef, I'm in south central PA and my local Wal-Marts have large displays of Misson Brand products near the frozen foods/produce sections. Giant Foods should also have them.

While I'd read the label, I would think anti-caking agents would be gluten-free.

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
      108,142
    • Total Posts
      939,890
  • Member Statistics

    • Total Members
      66,131
    • Most Online
      3,093

    Newest Member
    Larryx
    Joined
  • Popular Now

  • Topics

  • Posts

    • My son is 13 and we have been dealing with his unusual issues for years. By 3rd grade, he was The Hulk, breaking things, punching holes in walls and raging. He had depression, anxiety and panic attacks. His skin would have rashes or turn bright red and i didn't understand why (now i know it's salicylic acid added to conditioner, sunscreen, lotion, ect). We realized that dyes were a problem and cut those out. Little by little, we removed sulfur, sulfites, preservatives, salicylates (aspirin-we assume he will be allergic to this but he has never had it and we won't ever test it, most fruits, spices, veggies and honey), nitrates, soy sauce and many more. He lived on an all home made, special diet and he was better but not well. (We did the Feingold and Failsafe Diet but that wasn't enough). He was diagnosed with hypersensitivity to medication by 5th grade (tried anti-anxiety meds-big mistake). Consecutive doses of anything would get stuck in his body and then the real fun started, full body rash, suicidal thoughts, vomiting and my least favorite-hallucinations. He was in the ER for a fall from a tree and they gave ibuprofen and Vicodin. Within 30 minutes the rash spread up and down his whole body (including under the damn cast). The worst night of my life was trying to keep him from breaking his own cast off and talking him down from trying to hurt himself.                                                                                                                                                                                                                                                             We tested my son for everything and anything, hormones, vitamin deficiency (later found out they don't test for nearly enough to really know) and thyroid. Everything was normal but a mildly low vitamin D level. He was very unhealthy, he was sick a LOT, allergies were bad, asthma and he developed food intolerances out of nowhere. We did a gluten/dairy free diet (because his sister is gluten/dairy free) but it made no difference and his diet was already so restricted. We did a year long food journal and also found an issue with pork, apples, citrus fruit, cinnamon, ect.  I researched my kid like it was my job. We tried many vitamins and supplements and he had bad reactions to many of them. I finally found a man with several of the same gene mutations (we tested with 23andme.com) who's Dr. thought it was a PST-Pathway issue. We decided to try the protocol of vitamins, supplements and amino acids to see if it made any difference and OMG, what a difference. At this point, we didn't have a pediatrician that actually listened so I asked several doctors about the specific vitamin/minerals/amino acids and kept all the does to a child size dose.  We had always used epsom salts as a response to a reaction in something, not as a preventative measure. We now soak his feet twice a day in Epsom salt water (or in the bath), it gives him a form of sulfur that his body was missing and now he can eat anything he wants (except soy sauce but we'll gladly leave that out). He takes molybdenum everyday with magnesium/calcium and vitamin D3 (and when we stop that, panic attacks come back. Weekly he takes milk thistle (we tried L-Glycine but too much gave him terrible insomnia (like 3 days of barely any sleep) and milk thistle works just as well to keep his liver open and working it's best), B vitamins, Cod liver oil capsules with Vitamins A and D and liquid Zinc.  His personality changed on the L-Glycine in a more outgoing way but then in a manic, not himself way so that scared us. Since the supplements started (6 months ago), his anxiety and depression is gone (and it was really controlling how we lived). He would never talk to people before...he was diagnosed with selective mutism but we felt that was incorrect and he was just very shy. He never liked talking with adults. Now, there is no problem, he is not super chatty with everyone but all he adults in our family noticed immediately. He is ready to stop home schooling and start high school next year. He has become a responsible, sweet, calm and caring child. No more daily fights, no more holes in the walls, no more rage. Our daughter has anorexia and we have been very busy dealing with her behaviors and missed the daily vitamins on occasion for several days....old son comes raging back. It doesn't take too long to figure out the mistake and gets him back where he needs to be. We did some genetic testing with a neurologist who specializes in metabolic function and while he tested for some helpful issues relating to hypersensitivity to medication, I still got the impression that he thought it was a placebo effect. We have burned through many therapists, pediatricians, a neuropsychologist, a psychiatrist, a gastroenterologist and possibly this neurologist. I hate not being taken seriously because while they may not agree with my ideas, they have nothing to offer in return.   
    • Yep no fruit, juice, sugar, or grains like oatmeal. The sugars glucose, fructose etc. Are common causes of flares in some. Sugar free fiber like nuts, but butters, cocanibs seem to be great for me. Keto diet sugar free high fat, mostly over cooked to mush or blended works great for me......heck as a baker I had to invent low carb, grain free, starch free bread. Sorta lead to a god like revelation and business took off with diabetics and my bakery.
    • Gastritis was my initial diagnoses before finding out I had celiac. The pains from the gastritis were terrible. I had to wake up in the middle of the night to eat cause I felt nauseous. The Doc prescribed me omeprozole and antacids. I took the meds for about a week but I cured it mostly by not drinking and eliminated caffeine intake. Alcohol was one of the main causes for mine 
    • The UC is a whole different beast. I’ve been eliminating tons of food. Meat is definitely good to me. I can eat all the steak, chicken, and pork without problems. I agree that paleo would be great for me. I’m gonna look more into their recipes.  Have you had any problems with fruits and veggies causing flare ups? I make smoothies with mixed berries, banana, gluten free oatmeal, spinach, and a splash of juice. It seems to be a cause. Maybe it’s the high fiber? I’m not sure. That and caffeine. I’m having a hard time eliminating caffeine though  
    • Pain wise a glutening celiac gets me more central gut pain and much worse with sharpness, urge to vomit, gurgles etc. UC is more along the the outside edges of your abdomen from the sides, lower area around the belt line, and upper area right under the rib cage, and is more of a boat and pleasure pain like your intestines are huge feeling.  UC triggers alot more gas, and makes you want to lie down I get the urge to massage and press on the pressure areas as it seems to help.
      Timing wise Celiac glutening I notice within 20-60mins and main vomiting starts in 1-3hours after eating it. UC flare you get it like 4-18hours or later depending on transit time of your food. A glutening will normally result in both a celiac reaction and a later UC reaction. For me a gluten CC or consumption issue also causes neurological symptoms, this is not true for some people but for me I also have a gluten ataxia, so the anxiety, panic, fog, mind looping, numb hands, loss of coordination or straight up motor loss is definite sign for me. Others will have to keep track with a food diary to nail down there own as every person can have a slightly different reaction.

      I also find with UC I do not directly vomit, Sometimes with UC it can trigger constipation and if not remedied in 12-24 hours leads to m system backing up and vomiting. Celiac can also cause me constipation but there is a slight difference in where it seems to get stuck at first. Hard to explain but you can sort of feel it. Also I find a gluten celiac response will result in a week or more of constipation issues. Starting mid section then moving to the outside gut area and  but some people do not get these and get D instead. So this is not very reliable.

      UC flare ups for me with my damage also always have bloody stools, worse flare ups its not just streaks but clots. Red and Dark red show it is in the large intestines. If you get tar like black  and red it is either a sign it is way back in the large intestine or in the stomach or small intestine. This makes my Anemia SOO much worse. Imagine how you feel with the loss of blood coupled with inability to efficiently absorb nutrients like iron and magnesium

      Thing to recall is UC is mostly the large intestine while celiac is mostly the small, so symptoms and trying to get the feeling of where the problem is can help.  Also if you get a glutening expect to have the UC flare up right after the celiac flare up.

      NOTE it is hard for me to say still, on the exact details and clarity, it has been since june of last year that I had a major gluten consumption issue. UC I get more regular but without the direct comparison in a while my memory is a bit iffy. Just trying to recall those exact pains and feelings from that last time. Also UC seems to wax and wane in and out while almost always being present for months in the background you just feel a bit off in the gut. SO many triggers, I felt that for years I swear til I went to this keto diet and dropped all fruit, sugar, carbs, and grains. Could have been the anemia, but I think it was more of a combination of the inflammation, bleeding, gas, and just being uncomfortable.
  • Upcoming Events