luvs2eat

I bought Bob's Red Mill certified gluten-free oats after being gluten-free for about 6 years. It was the best bowl of oatmeal I ever tasted (w/ a little brown sugar and blueberries!). I had no reaction! But I'll only have them occasionally. Don't wanna jinx myself.

I know some of the stuff we can eat has a higher glycemic index than what non-celiacs can eat... brown rice pastas, for example... altho you didn't say you'd eaten any.

I fed my babies really carefully and only started them on solid food at 6 mo. I didn't know anything about Celiac (I didn't develop symptoms till I was older), but didn't give them some of the more common allergy foods, like eggs and citrus or milk, till they were a year old. I don't guess not feeding them gluten for that year would have changed anything... one of my 3 daughters is a Celiac.

I chomped down a heavenly thick slice of the homemade bread I could only make for others about a year after going gluten-free (or THOUGHT I was gluten-free... peeps here set me straight right quick!) and had NO reaction!

I was elated... and spent a lot of time thinking I might "plan" a cheat, maybe once a month.

But, as I REALLY embraced gluten free eating... I became more and more sensitive and would no longer consider cheating than I would jumping in front of a bus!!

gluten free filo dough(I'd really like to find this in a store), gluten free pyrogies, gluten free ravioli, gluten free puff pastry

These are my exact requests too!!

We had my daughter's wedding rehearsal dinner there last Friday. She and I were SO excited at the prospect of gluten-free pasta!!

The chef and restaurant manager sought us out and talked to us for a long time. We were given our own gluten-free appetizer (hot spinach artichoke dip w/ carrots), our own salads, pasta w/ broccoli and chicken marsala... and our own creme brulee for dessert! It was delicious and they were so accommodating... I just HAVE to toot their wonderful horn!!

I've made bagels numerous times using the Pamela's bread mix. The recipe or the bagels is right on the bag. I foud they were very good toasted for breakfast wth a topping and I made "bagel pizzas" all the time. The recipe was fairly easy- but ther were several steps and the dough had to rise - so make sure to allow enough time!

Same for me. They were the closest to "real" bagels I'd had in many years!

That said... I'm goin' over to check out Joan's... as today is the 8th!!!

I'd have to agree w/ Portland, too. There's this really neat little bakery that looks like a Gingerbread house w/ the most yummy gluten-free stuff.

I moved to Arkansas where there's NO gluten-free stuff in stores, but I can order anything I need from Amazon and if I buy $25 worth of stuff (so I just wait till I need a few things)... shipping is free and buying a "case" (for example 6 packets of Pamela's bread mix or 12 packs of Tinkyada spaghetti) ends up costing me way less than it did when I could find it in stores (w/ the exception maybe of Trader Joe's which seems to have really reasonablel prices!

Eating out is a problem anywhere. We just don't go often anymore.

I lived in New Hope and surrounding areas for almost 30 years! VERY pretty area!!

There's Jules in Doylestown (about 15 min. from New Hope) that serves gluten-free pizza.

I ate at Widow Brown's in the old church on the main drag not long ago ... they were MOST accommodating!!

I also ate once at the Triumph Brewing Company. My waiter hooked me up w/ a waitress who also had celiac... she told me what I could have and what I couldn't. THAT SAID... I ordered rice pudding for dessert and she came running over as I was just about to put it in my mouth to tell me NOT to eat it... it wasn't really rice, but was orzo pasta!! I wrote a letter to the management asking WHY ON EARTH they would put rice pudding on the menu, when it wasn't rice at all???

You sure must not have the gastric issues I have when glutened. I can't IMAGINE eating gluten on purpose. When I was diagnosed, I sort of OD'd on the foods I COULD have cause I was so upset at all the foods I could no longer have... and gained about 30 lbs.

I'd only repeat what everyone else has said. Even if you don't have the immediate physical reactions to eating gluten... you're CERTAINLY doing damage to your body!

Maybe there's a gluten free organization if your local area? Meeting other peeps w/ Celiac might help a lot.

Been using her book for several years. I made about 10 batches of her carrot cake recipe and made my 3 tiered wedding cake a few years ago. It was awesome!

About a year after going gluten-free, I scarfed down a huge hunk of homemade bread I'd made and missed so terribly. NOTHING HAPPENED. I had these awesome dreams of "planning" a cheat... maybe once a month... and was making a list of all the foods I might have! I didn't do the once a month cheat... and now I wouldn't knowingly put gluten in my mouth for all the $$ in the world. THAT'S how sensitve I became.

I was 49 years old... and was diagnosed after only a few months of gastro symptoms. I'm the only one of my siblings who has Celiac. My middle daughter (of 3 girls) was diagnosed at 25.

This is one of my new faves. I took it to a pot luck a while back and I swear... people were about to LICK the crockpot clean, it was SO good. I doubled the recipe. Enjoy!

Best Corn Ever

2 pounds frozen corn kernels

1 8 oz package cream cheese

1 stick butter

1 teaspoon sugar

1 teaspoon salt

pepper to taste

Mix all together in crockpot. Cook on high for 2 hours. Stir occasionally.

luvs2eat, do you freeze the bread and take it out as needed, or does it keep if you leave it out for the week??

When I make rolls and bagels, I freeze them and take them out individually. When I'm on a real sandwich kick, I just put the loaf of bread in a zip lock in the fridge... it lasts more than a week. Or I slice it into slices and put 2 slices in a sandwich zip lock and freeze. One of the best finds... in a store like Bed, Bath & Beyond... was a $4.00 slicing knife that you "dial" the desired thickness. I get uniform slices every time.

Any leftovers or bread "heels" I keep and freeze for breadcrumbs.

I make a loaf of Pamela's Bread Mix once a week or week-and-a-half... sometimes I make it into roll shapes and I've even made the bagel recipe.. they are DELISH and the best textured bread I've found yet! I order them by the 6 mixes from Amazon. You only have to order $25 worth of stuff and shipping if FREE... SO good for me living out there in the Arkansas woods where there are no Whole Foods and only one good health food store!! I order my Tinkyada pasta from them too!

I made this tonight and ... holy cow... is it DELICIOUS!!! Thanks so much for posting it! I'd SOOO been missing Pierogies and this was an awesome "remake."

Edited to add... And those Steelers kicked some butt, didn't they?????

There are too many people involved in eating out who just don't "get" it. I can explain till I'm blue in the face... but someone in the back of the kitchen will invariably put the fried chinese noodles at the bottom of my salad for me to find at the end of the salad (been there) or SOMETHING else that will make me sick.

As others have said in the past... if I'm not going to a smaller "mom and pop" restaurant where I've established a good relationship w/ ALL involved in the prep of my food... I can't trust it! It stinks, but there it is.

Nope... there's no cheating on the gluten-free diet... simple as that.

I used to hope I might be able cheat occasionally, but the longer I've been gluten-free, the more sensitive I've become. I would NEVER, EVER intentionally cheat now... EVER!!!

I ONLY eat Chik-fil-A fries. Unfortunately... the closest one is a 2 hour drive away, so they're a rare and special treat!

If you had the physical symptoms I have when I accidentally have gluten (as I'd NEVER digest it willingly)... we wouldn't be having this conversation! You'd NEVER think about cheating!!

Bread... or the lack of bread... was what made me most angry. I've not had any luck w/ the many scratch recipes I tried, and pretty much use Pamela's bread mix exclusively. It's easy and has few needed added ingredients. Manna from Anna also makes a good bread. Both these hold up to sandwiches really well.

I order Pamela's bread mix from (Company Name Removed - They Spammed This Forum and are Banned). I live so far out in the country... neither of the 2 healthfood stores carrys it. It comes in a box of 6 mixs and if you order only $25 worth of food (I also order my Tinkyada brown rice pasta from them)... shipping is FREE.

Yesterday I made a bag of Pamela's bread mix in her "bagel" form. They are delicious!!

As others have said... give yourself time to grieve. Even more than 7 years after going gluten-free... there are still times I'm frustrated by eating in restaurants and being unable to make a gluten-free version of something I'm wanting/craving. It gets better... seriously.

Edited to add... When I hit "post" the company name was removed as they spammed the forum? Sorry about that forum... spamming is NOT cool.

I don't know anything about the dietician, but have your Portlanders found the Gluten Free Bakery in the house that looks like a Gingerbread house? I think it's over on the SE side of the city. They have awesome stuff!! I have 2 kids who live in PDX and we ALWAYS stop there when I visit. I can find out the name and a better location if you like!

I need to write myself a letter like yours. I NEVER intentionally eat gluten, but I'm such a carb addict... and didn't get the "unexplained weight loss" symptom of celiac, probably because I was diagnosed in a matter of 2 months. I went about eating all the foods I COULD eat to make up (in my head) for all the foods I could no longer eat, and gained about 40 lbs.

I remember a time when I jogged regularly and felt like crap when I didn't do it. I need to get back to that place... and to the other place where I'm not craving carb-comfort food all the time!

Good luck on your journey! I need luck for mine too!!

I made multiple recipes of Annalise Roberts carrot cake recipe and made a 3-tiered wedding cake w/ cream cheese frosting for my wedding a few years ago. I froze the layers (a 14 inch, a 12 inch and a 10 inch) and made the most beautiful cake!!