what would you miss most if you had celiac disease?
hello, i was just wondering if any other chowhounds have been diagnosed with celiac disease? i did only a few weeks ago and am missing bread (especially toast in the morning) and porridge with a vengance. just wondering what everyone else with celiac disease misses and if they found good replacments.
feel free to reply with what you think you would miss if disaster struck and you could no longer have wheat, oats, rye, barly and a few more i think i'm forgetting even if you havn't been diagnosed.
P.S ( my mums italian so you can imagine how much i miss normal pasta aswell! ) :-)
i feel your pain... i have celiac, plus am allergic to dairy including casein, and yeast and any fermented or mold based products.
i second the Bob's Red Mill rec for gluten free products.
Also, assuming you're okay with soy, check out Dixie Diner products, including the Maple Smaps and Soy Nutlettes.
For pasta, consider shirataki, quinoa pasta, spaghetti squash or stringed zucchini.... keep in mind rice and risotto are a-ok.
For soy sauce, try Bragg's Amino Acids... take it with you places... be careful at sushi bars if you're going to try anything other than straight sashimi
for what i miss? a glazed old-fashioned doughnut, a cookie, a bran muffin, mac'n'cheese, pasta with butter and parmesan... and now balsamic vinegar (but that's the yeast/fermented thing)
Ah darn it: Yeah, I have to admit I miss a glazed old-fashioned (Krispy Kreme!) doughnut, too. Why'd you have to go and mention that? ;)
Where do you live, if I may ask? In my city (NYC), there's a gluten-free, vegan bakery called BabyCakes that sells pretty good to *great* cookies and brownies.
Oh, oh, oh, it looks like they have doughnuts, now, too!! AND they deliver to any of the lower 48 states (albeit for a hefty fee, I'll guess).
I have celiac and I miss the ease of going anywhere I wanted to get food when time was running short. Now I have to plan out every meal. Now, I do eat a lot healthier, but when traveling and going to family events I always end up eating a stupid soy joy while everyone else is enjoying great meals.
I did find a great pizza place, but it's way over in Cape Cod, MA. It's called Bz's and they serve a fine GF pizza. I could eat there every day and not get sick of it! I wish there were more locations!
I'm thankful for Tinkyada for their GF pastas and don't miss the stuff with gluten.
I wish breads were better, they never hold up to a sandwich and crumble and get soggy. Yuck! I truly miss subs, especially now when I'm pregnant and craving them!
hi umbushi, i was recently diagnosed with a wheat intolerance -- which is not quite the same thing as celiac disease, but it can be similarly restrictive. i haven't been eating bread and surprisingly, i don't really miss it. i do have food for life brown rice bread (as seaside tomato suggests) every once in a while and it is very good. the rest of the time, i have rice, potatoes, garbanzo and corn-based items as a source of carbohydrates. i've actually been eating a pretty low wheat diet for a long time, naturally, since i'm very much partial to south american (arepas, tortillas, tamales), south indian (iddly and dosa), and asian (rice, rice noodles) cuisines. taking it just half a step further and eliminating wheat completely hasn't been so bad, as a result.
i think if i were celiac or very, very sensitive to wheat, the action -- if not the food -- i would miss most would be eating out frequently, since it is so risky to do so, even at pretty celiac conscious establishments. the food i would miss most would be nigiri, since i think the vinegar might contain gluten and the soy sauce places like yasuda brush on the fish have wheat. you could use gluten free equivalents at home, but the fish you buy for home consumption just isn't going to be of the same quality...
i really don't think it's as hard to eat gluten free (or at least wheat free) as you might think at first. a surprisingly large number of friends of mine over time have been celiac or wheat intolerant and i've been cooking and baking for them for years. many breaded dishes can be breaded with corn meal / corn based crumbs (i.e. corn flakes) and fried, so even fried chicken is not off limits. if you really miss cakes and flour-based desserts, there are some excellent recipes in a recipe book called "gluten free gourmet". as for pasta dishes, in addition to the many rice-based commercial brands out there (some of which are spot on in taste and texture), there are a lot of non-italian style pastas like pad kee mao, pad thai, rice crepes, and gazillions of options your vietnamese family can help you with. i'm one of those unrefined types who likes mushy pasta, so i actually like the texture and taste of rice pastas with italian pasta sauces better than wheat spaghetti, anyway.
if you do want to stick with italian cuisine, there are a few northern italian specialties that are not wheat based, including the garbanzo bean flour based ligurian farinata, which can be topped like a pizza.
good luck! and let us know if you need recipes. :)
My wife was diagnosed with Celiacs about 15 years ago and due to lack of good products out there and always having to listen to comments from regular eaters (myself included) "Poor You", she improved her baking and pastry skills to a point where even I had to say that tastes brilliant.
Her cakes and breads are so good in fact that she opened a small bakery and sells ehr freshly baked goods to fellow Celiacs.
Successfully so. Her motto is FRESH DAILY. All she did was experiment with different flours and ingredients. Here are some images
I'm sorry you are going through this. It does get easier. I have Crohn's disease and have followed a stricter-than-gluten-free diet for several years--no grains of any kind, no lactose, so sugar or sweeteners other than honey, etc. (I'm off the diet for now b/c I'm pregnant and in remission.)
Anyway, I found that the deprivation really clarifies what you truly love. For me, it was--Bread. I *thought* I loved pasta and rice and potatoes (oh did I mention no potatoes either?), but when it came down to it, if I could have chosen one thing to have back in my diet, it would certainly have been crusty bread.
Sweet things were never a problem. Fruit is the best dessert lots of the time anyway, and I could bake delicious cakes/muffins/cookies with almond flour and butter and honey.
Savory things were the problem--the fact that I could make myself delicious soups, but never have a slice of crusty bread to go with it--and without that bit of bread, everything felt incomplete. In the end I was really surprised by the strange things I was able to enjoy as substitutes--I made a "souffle bread" out of eggs and farmer's cheese that was strangely satisfying toasted for breakfast. And I would make pasta by sauteing ribbons of carrot that I had shaved with a vegetable peeler, and top them with sauce and Parmagiano.
I guess what I'm saying is, your relationship to the foods you *can* eat will become far more nuanced and complex, and you will find new pleasures that you probably can't even imagine now. It really does get easier.
Also, there are tons of gluten-free blogs with recipes and advice--hopefully you have found some of them by now.
Not many places stock it, but there is a GF beer on the market by a mas producer like Anheauser-Busch...My mom has celiac's and she loves it! I think it's called RedBarn or RedBridge...made from sorghum...
I would miss most the baguette from my local bakery, Standard Baking- GF bread just don't have that same texture...
So many foods.. one thing I like is that it has made me try lots of different foods and different cuisines that use less dairy and wheat. It some ways it has really made me think about what I put into my body and broadened my food horizons. I had never even thought about consuming mochi or any of a dozen other things I eat regularly now.
I'm sensitive to gluten, dairy, eggs, shellfish.
One up side to our little problem... it encourages us to have relationships with our food providers. You must know what's in your food and you must trust the people providing it. It may seem like a bother at first, but I've come to enjoy these relationships. Grocers, chefs, farmers, and waiters who care about food will take an interest in your problem and see you as a valuable repeat customer.
I'm a New Jersey girl and I miss Italian-American pizza-pasta food. Asian, Mexican, and Vegan restaurants have some good options. But you have to be very careful that the food doesn't contain wheat. Many waiters and cooks will sincerely insist there is "no wheat" in a given dish. But sauteed meat may be dusted in flour, or a soup may be thickened with flour, etc. My favorite Lebanese restaurant insists there is "no wheat" in the pita bread :-).
I've learned to love amaranth grain for breakfast. It has a silky texture and a great flavor. Toast the grain before cooking.
Toasting grains and nuts is worth the effort for enhanced flavor and aroma.
Make fruit salads more interesting with bits of dried fruit. I like bits of chili-coated dried mango in a citrus salad. Toss some Hunza golden raisins in a mixed fruit salad. They soak up the juice... yum.
At a Greek restaurant, I use gyro slices to dip in my hummus. Instead of pita bread. (Make sure the gyro is all meat with no grain filler.)
During apple season, I make many types of baked apples. I bake them in individual cups and store them for snacks.
I haven't warmed much to packaged gluten-free food. DeBoles white rice spaghetti is acceptable. Avoid pasta with ridges. It tends to be gummy. I like Mary's Gone gluten-free caraway crackers.
Hang in there. It does get easier.
I am coming up on my five year anniversary of my celiac disagnois. If I had to pick one thing it would be sourdough bread! I found that over time I lost my taste for bread products. Now I don't even really try making or buying GF breads, since they really don't compare to the real thing anyway.
I do like 'Pamelas' (no realation!) baking mix for making pancakes and muffins. I also agree with the recommendation above of Bob's Red Mill 'Mighty Tasty 8 Grain Hot Cereal'. Another thing that I really like is Chebe rolls - a Braziallian roll made with tapioca and cheese.
Being a chef, I miss so many foods... I really miss being able to grab something to eat without feeling like a freak. I have allergies to dairy , wheat, almonds and peanuts - ignoring them has resulted in intolerences of mushrooms, eggs and cane sugar. I can pretty much eat salad dressing on the side, sushi if I bring my own wheat free soy and some thai food. Anything else and I'm making my order into a big deal hold this sub this - I eat a lot of protein and veggies and then everyone thinks I'm on the atkins diet - and just being picky.
re: umbushi plum
We had Thanksgiving (several days) with family. Everything we made was made GF and vegan: yam, pecan, cranberry bread; apple peanut butter muffins, savory pumpkin pie, Transylvanian Goulash etc to share and nearly everyone tried them and those who did liked them and asked for recipes. I had to make sure they were going to leave some of the muffins for us for breakfast.
that fantastic you got your whole family on board! my family either goes and sees all of our relatives in italy for christmas or we stay down under in australia with my vietnamiese family.
when we go to italy my nonna and all of my aunts spend ours making roast chicken with lemons and the best home made spaghetti ever including my favourite spinach and ricotta ravioli and beautiful mushroom angoloti aswell as the decadent desserts panotone wonderful tiramisu and traditional palermo cake i'm going to miss those its going to be hard to explain to my noona and my grat grandmother who is ninety six why i'm not eating anything!
at my vietnamese frandmothers house it should be easier she mostly uses rice and corn to thicken her sauces and she always serves steamed rice. desessert is a sansrival cake (cashew and meringue cake) and sticky black rice yummy i think i can still have both of those i'll have to ask my grandmmother what she puts in them.
this year however both of my brothers where oversease so we just we decided to just go to a restaurant in a small lake village just outside Melbourne where i live. the chef was so nice and made me a big bowl of seperate potatos and gluten free stuffing! he also made sure i had dessert he seemed to like me because i was the only person at the restaurant under eighteen. the dessert he made was a lovely mango sago pudding with coconut cream and mango slices all of the sea food was great too and very traditional down here in aussie thanks for every reply by the the way.
re: umbushi plum
My family members eat their own stuff, too, but try ours as well. My sister and her family are vegan organic farmers so open to trying various food as long as it's healthy. My sister-in-law is half Vietnamese and one of my nieces can't have dairy. We went to their house for Thanksgiving last year and offered to do nearly all the cooking there. My husband has visited Melbourne but I haven't yet. My family hosted an exchange student from the Melbourne area many years ago. Unfortunately, we've lost contact with her.
re: umbushi plum
I'm vegan and GF. We get the Food For Life Bread and make a lot of our own. We like the TJ's rice pasta. I always hated oatmeal or anything else "slimy" like porridge. My husband is mostly GF out of support for me but will occasionally get some oatmeal for himself.
You'll also want to avoid spelt.
Time to discover buckwheat, quinoa, millet, amaranth, etc. We grind our own flour using either our VitaMix or a small coffee/spice grinder. "Gluten-Free Gourmet Bakes Bread" by Bette Hagman comes in handy. My husband made pizza crust from the recipe in it last night. We like the Lifestream GF frozen waffles or the ones from TJs.
I don't know if I have celiac, but I am gluten-intolerant, and I'm only a month into my new diet. What I miss the most is my comfort food baking. I make incredible cinnamon rolls (sour cream babka dough, people! that's where it's at!) and it just kills me that that sort of thing is just a skill I used to have. I showed people love by baking for them and a lot of my identity is wrapped up in that. So now I'm a little peeved at being back to beginner-status, frankly.
And I really, really miss bagels. We have an incredible bagel place in my town, and I was a regular. Sniff.
But it's already getting better. Yesterday I made killer homemade mac and cheese, and for Christmas, a great GF cake. My local coop has a TON of GF flours; at least I can go broke trying new things! Tomorrow I'm taking my first whack at corn tortillas. I've also got arepas on my to-do list. I'm trying to focus on what I CAN eat.
I found it really helpful to spend some time here: http://glutenfreegirl.blogspot.com/ -- she is great for inspiration!
I miss really great pizza crust. I do make a pizza crust occasionally at home i like - using a slow rise method, but there is just no way to get a really good chew in the same way as a great gluten-filled pizza crust.
most days i am over bread, but occasionally i do a gluten-free version of no-knead bread.
For bread, I use corn cakes sometimes, and really top quality corn tortillas. Then i make my own when i need a fix, but it took a bit to get used to the taste of the different flours.
i have found that I can do corn pasta (hard to find), Schar pasta can be good, or tinkyada for everyday pasta. Again, it takes awhile to be honest, but I got used to the GF versions. I have made homemade egg pasta, but don't miss it enough to do it repeatedly.
I have found quick breads work really well gluten-free, and i can make most desserts gluten-free as well.
Bob's Red Mille makes a good hot cereal. "Mighty fine" I think it is called. I make it with apple or other fruit and cinnamon and nutmeg while it cooks.
Top with nuts and a few raisins or dried cranberries and it's very good. I make a big batch and freeze separate containers, so I always have a breakfast ready to go.
Also, Food for Life's Brown Rice Bread--toasted and used to support a farm fresh, over easy egg is some consolation for no more gluten :)