• 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.

Been 2 Years And Still Coping
0

7 posts in this topic

I'm 25 and have been gluten free for two years. I live in a dorm with five other girls and I want to eat what they are eating. I know that it will make me really sick. It's hard to eat gluten free when everyone around you is eating pizza and people bake sweets and bring them to us. When they find out I can't eat what they brought the only thing that they say is sorry and feel bad for me. I don't want people to feel bad for me but I don't want to beat myself up because I long for the things I can't have. Does it get easier to eat gluten free and not long for what you can't have?

0

Share this post


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


Yes, it gets easier. You're still relatively young. Wait until all these pizza and junk food swilling contemporaries reach their late thirties/early forties and their metabolisms slow down, they're going to look like what they've been eating. :P

Since you're in a dorm, (ugh.... :rolleyes: ) is there any access to any common cooking areas, or can you set up a corner with a small prep area, a microwave and a large toaster oven, to bake your own gluten free treats ? I'm assuming you have access to a mini fridge. If I really want pizza, I either make the crust and my spouse does the toppings, or we drive down to the city to a place that has gluten free ones, but I believe ours are better. But there are also lots of ways to make a pizza using pre- made crusts, such as with gluten free tortillas. And single serve microwave baking in cups or bowls is a great way to get a fast "cupcake" or sandwich bun.

It is a self- sufficiency mindset that you need, instead of the current culture of existing on take- out food. Bad cravings for junk food mean you're not getting enough "real food" and nutrients, unless you are an athlete upping training, and you are burning it off too fast.

1

Share this post


Link to post
Share on other sites

We have a recreational center that has a full size kitchen. I go in there and cook sometimes. How do you make a fast cupcake or sandwich bun? We have a pizza delivery place with gluten free pizza but it's 13 dollars. I'd rather make my own. I need some ideas of how to do that on a budget. I have gluten free tortillas.

0

Share this post


Link to post
Share on other sites

Udi's makes gluten free pre-made pizza crust. Also, red mill barn brand has a pizza crust flour that's quite good. All of these can be bought online if you don't have any stores that carry them around you. I know its hard, I'm 27 and I go through the same ordeal every time we talk about where to eat. I know right now it may seem silly but every time you eat a slice a pizza or a cookie, you're hurting your body. Its not worth pleasing your friends for days off pain and agony.

Also, I've noticed that most college towns have the best alternative, gluten free restaurants. See what's around you before you guys go out next time. Also, most of my friends are starting to love my gluten free food. My roommate loves the red mill barn gluten free pancakes and she eats them more than me! Don't worry, it gets better with time I promise.

1

Share this post


Link to post
Share on other sites

We have a recreational center that has a full size kitchen. I go in there and cook sometimes. How do you make a fast cupcake or sandwich bun? We have a pizza delivery place with gluten free pizza but it's 13 dollars. I'd rather make my own. I need some ideas of how to do that on a budget. I have gluten free tortillas.

I make a very thin crust on gluten-free tortillas (not the corn kind). I spray the tortilla with a little oil and bake it for 2 minutes to get it a bit brown. Then I put a little jarred pasta sauce on it and cheese, etc and bake until the cheese is starting to brown. there are frozen gluten-free pizza crusts you can get,too.

1

Share this post


Link to post
Share on other sites
Ads by Google:


Sorry it took so long to get back to this, was outdoors yesterday. :)

You take a small microwave proof ramekin, bowl, or soup or coffee cup, and put the single/double serving of gluten free ingredients in that, and bake it in the microwave on regular setting for anywhere from 1 min to 2 minutes, depending on the power of the machine, the cup materials, and the type of flours used. Altho most of the recipes on the 'net say "mix in bowl" I find that I either have to add more olive oil than they say, or instead lightly oil the cup and then put the batter in it, so it comes out of the bowl easier, and does not stick. The typical proportions for 1 serving is 1 egg and about 1/4 cup to 1/3 cup of flours. I have done a double serving in a cereal bowl with one egg and 2/3 cup flour. They typically do not need extra gums because of the high proportion of egg vs. flours. It is possible to do these egg free if you use certain ingredients, if you cannot do egg - the basic homemade 1/3 each of ~ buckwheat/potato starch/bean flour~ or the ~buckwheat/potato starch/amaranth~ mixes can work for this. Some people will use flaxseed meal (I can't do flax, so I don't experiment much with it) as flax, soaked in warm water or beaten egg, gels up. Others will use chia seed soaked in cool water to make a gel. You can also use premade flour mixes like Pamela's gluten free, if you can get along with all those ingredients.

Typically the leavening in these is just baking soda and pure apple cider vinegar, altho lemon juice can be used also, so you don't use that much salt, as the soda tastes salty.

recipes:

from another website, but this recipe is too dry, so I add some oil to it

http://blog.kitchentherapy.us/2009/08/wonder-buns/

If you do not have nut meals, such as almond, or buckwheat flour, you can easily grind your own very quickly in a blender, a magic bullet type mini blender, or a coffee grinder by purchasing almonds or other nuts and gluten-free buckwheat cereal.

1

Share this post


Link to post
Share on other sites

Here's another microwaveable bun recipe:

We generally substitute coconut flour for almond flour due to allergies. I make a batch of the mix and keep it in a fridge. Just grease a bowl, crack an egg, add 1/4 c of mix and nuke it for 90 seconds. We like to give it a light toasting afterwards too.

For a cupcake, add vanilla, extra sugar and some chocolate chips or coconut. Yummy

Best wishes to you.

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
      107,369
    • Total Posts
      935,714
  • Member Statistics

    • Total Members
      65,045
    • Most Online
      3,093

    Newest Member
    Alaina15
    Joined
  • Popular Now

  • Topics

  • Posts

    • Sounded like it's against the law in that state to bring in outside food to any restaurant. A simple phone call to the tavern would have told them that. Prior planning is exactly what was needed here. We don't have the right to break laws, and outside of school and jail, (with the correct paperwork),  we don't have the right to have gluten-free food everywhere we go. I'm shaking my head at the parents and how they dropped the ball here. 
    • Thought I would bring up my most recent addiction. I always loved and had MAD cravings for chocolate. Not the sweet stuff, the powder is always what I craved, the darker the better. This was in part due to extreme anemia, and huge issues with getting enough iron due to internal bleeding issues with UC (I got cravings for dirt and chocolate but would just eat the cocoa).  But I used to have a love hate issues with it, if I ate too much like more then 2 tbsp in a sitting in anything I would get sick and I would do this often eating 1/4 in mixed recipes like a sauce, mixed with egg whites, almond butter, into quick cakes, or in icecream or shakes.. I still am unsure what this was, but the processed gluten-free labeled Hershey Special Dark was the main thing I consumed back then (around this time they did not have the plain Hershey or any other cocoa on the gluten-free list). This went on for a few years and then I moved on to RAW cocoa from Big Tree Farms and this lessened the nausea and sick feeling and enabled me to eat more but I still avoided it when I was not craving it due to it making me sick.  This year funny enough I got my anemia under control with upped vitamin C and finding out what triggered my bleeding flare ups was sugars from fruit, grain carbs, and starches, I found Crio Bru. Crio Bru is a coffee replacement, but it is actually just pure cocoa nibs/beans ground up like coffee ground, they come from different origin sourced beans with different roast levels, from a smokey dark french to lighter ones with smooth or floral notes. These, these I can sit down and grind up in almond milk or in shakes, sprinkle over deserts, mix in trail mixes, eat by the handful....and I  DO NOT GET SICK. I can eat over a cup of them and be very satisfied, they are very high in fiber and saturated healthy fats, antioxidants. and various other nutrients, and smash my binge eats faster then coconut or almonds. I only wish I had found them earlier, but this brought up some other thoughts.  Why does the processed cocoa bother me SO much more then these? Is it the alkalinity of them? The dry powder like state causing them to neutralize to much acid or absorb to much liquid? Or something added in the processing? Perhaps the processed cocoa just has a much much higher histamine level, I do not know but the fact these are so much better and finally my new best friend for putting on weight is amazing. Anyone else have a chocolate issues, chocolate loves, or addictions? Or perhaps thoughts on these?
    • Had a flashback of going on vacation once without enough food, I ended up walking the 5mile round trip to a grocery store to get cartons of egg whites, fresh veggies, and almond milk. I overstock everything now when I go places due to this lol.
    • THANK YOU for the link. Read through the whole thing. Didn't eat for >24 hours and started to feel A LOT better. Still sick, but nowhere near yesterday sick.  I decided to just talk/explain in detail how sick the food made me to one of my relatives who was very understanding. She is going to explain to other relatives that I won't be able to eat the food they offer for health reasons. She took me to a farmer's market and I now have a bunch of veggies, tofu, unflavored seaweed and unflavored dried chirimen. She's going to bake potatoes for me tomorrow and boiled me a dozen fresh eggs. I didn't eat the pre-cooked store bought eggs because they had an odor that smelled like flavoring and I didn't want to take a gamble. Finally, I can eat something. Hopefully day 1 nightmare was it.
  • Upcoming Events