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I am a Newbee learning about food for Celiac
Thu Mar 25, 2010 11:16 amRegular "Line Cook" Poster
I can use your help. I am new at all this. I am reading one needs flour which is free Glutteon, rice, bread.
Is there anyone when starting out to lear . How to go about buying all. I have to buy the flour as a starter and bread crumbs. I cannot afford to go all out and buy hundreds of dollars worth. Also I eat whole wheat bread 100%. Is that a no,no for me? I eat rolled oates porridge. Is that a yes or a no?
Certain fruits, veggies?
Much is appreciated to help me get started.
I see arrowroot. I eat arrowroot cookies ?
I read no wheat, ryebread or grain breads is that right?
Thu Mar 25, 2010 3:55 pmForum Host
Great to see that you've found us here in the gluten-free forum.
It's very difficult at first to get your head around being gluten-free................but hang in there.............I promise that it does get easier. At first you need to think about everything that you are eating and then when you become more aware of the gluten-free diet.
In answer to your questions...........
oats- oats are questionable about being on a gluten-free diet. Aussies are advised by our Celiac Society to not eat oats. There are issues of cross contamination with gluten containing grains where they are processed and then also that many celiacs react to oats similarly to gluten. It's really up to the individual.
Bread- whole grain wheat bread contains gluten. Any breads containing wheat, rye or spelt are not gluten-free. You will need to eat gluten-free bread. You may also find corn tortilla breads that are gluten-free. Persoanlly, I dont eat gf bread as plain bread- just as toast. It really isn't the same after eating regular breads.
Biscuits/cookies- again no cookies containing wheat. You will need to read labels and look for gluten-free cookies. Generally you will find these in the 'health' aisles of your supermarket and they are twice the price of regular cookies. It is much cheaper to bake you own if you are able. Many rice crackers will be gluten-free and found in with the regular cookies/crackers
arrowroot- arrowroot on it's own is gluten-free. Arrowroot cookies will contain wheat- so they will not be gluten-free
Fruit and Vegetables- all fresh fruit and vegetables are gluten-free in their natural state. All tinned/canned fruits are also gf provided they are just in natural juice or a straight sugar syrup.
Thu Mar 25, 2010 4:28 pmForum Host
What can you eat being newly diagnosed as Celiac or needing a gluten-free diet?
I think it is easier at first to look at what you can eat. Eat simple foods and then that will leave you able to do some gluten-free baking and time to learn more about living a gluten-free lifestyle.
Foods you can eat without reading labels ..........
All fresh fruit and vegetables (in their natural state)
All meats, chicken, poultry, fish, game meats (in their natural state)
All fresh herbs (in their natural state)
Plain (cows) milk, skim milk, lite milk
Pure maple syrup
All vinegars (except malt vinegars)
All oils- olive oile, vegetable oil, peanut oil, canola oil
Plain salted nuts (no other seasonings or coatings)
Dried fruits - all varieties (but not fruit bars or straps)
Rice- all varieties of rice
all beans and pulses- chickpeas, buuter beans, black beans (cooked plain- no sauces, flavourings etc)
lentils (cooked plain)
Cheeses- plain cheddar and matured cheeses are suitable.(not flavoured or already shredded/grated cheese)
Foods labelled as being gluten-free
You can enjoy any foods labelled as being gluten-free without reading the nutrition panel/contents. Strict labelling guidelines mean that foods must be tested as gluten-free to be labelled as such.
Foods to buy as substitutes
Gluten-free pastas instead of regular pasta- there is a great variety available. I like the pastas that are not straight rice based. Look for pastas with corn, buckwheat, amaranth, quinoa. Gluten-free pasta can be used just as any regular pasta. Be careful not to overcook gluten-free pasta as it quickly turns from good to sloppy.
Gluten-free soy sauce. Regular soy is wheat based. You can buy soy that is gluten-free. Also look for tamari sauce (mostly gluten-free though you will need to read the label).
Sweet chilli sauce-mostly gluten-free
Ketchup- some ketchup is gluten-free. You will need to read labels
ASian style sauces- you will find some brands that are gluten-free. Again you will need to read labels
Gluten-free flours- there is a big variety available and so many different flours to try. I wouldn't suggest going out and buying them all to start with. You will find ready blended- gluten-free flours in the supermarkets/grocery stores. I suggest buying one of these to start with. THese are good for general baking.
I also think you would look to buy a rice flour (the finest ground flour you can find)-generally the asian rice flours are the best. The coarser rice flours make everything taste rather 'gritty'. I have white and brown rice flour.
Other flours I use mostly in baking are tapioca, potato starch and buckwheat.
You will need to buy a gum- I use xanthan gum. Another one widely used is guar gum. These gums are used in baking to help give the gluten-free flours some extra strength. If you buy a ready blended flour-it will likely already have these included.
I hope I haven't rambled too much
I'm sending you a zmail now too
Thu Mar 25, 2010 5:12 pmRegular "Line Cook" Poster
Wow thank you very much for your help.
Now you mentioned buckwheat is that different then the other wheat. I am not to have?
This is really a help. Thank goodness you told me about the
arrowwheat cookies. Friends dropped in. I served short bread cokkies for them and I thought I could have the arrowwheat cookies. So I just had one. I bought them instead of me eating the short bread. So will go to my health store for cookies.
We have a bulk store in town. I will get the flour if I need it.
I need a sauce right now to go over my white turkey I cooked. Looking in my cupboard to see how I can make a sauce over it. I have yogurt plain if I can have that. Will have to check. I do have chily sauces. Will go look at that.
I guess when I go away in the summer here and there for a week. By then. I have learned to bake or buy in health store treats. Made sauses in containers I can micro over plain meat.
So far sounds not bad.
Your a real pet for helping me. I am 68 years young
So far people think I am in my 50's. That is nice but I do have to lose 15 pounds total.
Now Can I use marg. You mention butter. Wow. I dont want the 8 pounds I loss to come back on. Tee,,hee
Thu Mar 25, 2010 5:26 pmFood.com Groupie
Welcome to the forum! Everyone here is very nice and helpful, and also a great shoulder to cry on when you're frustrated and overwhelmed by this diet.
A few beginner tips for you:
1) I definitely recommend making an appointment to see a dietician or nutritionist. Though medical doctors may know the physiology of Celiac disease, the dieticians are much more helpful with the next steps. They can give you materials on what contains gluten (wheat, barley, rye, spelt, semolina, kamut, and sometimes oats) and what doesn't (rice, corn, potato, soy, amaranth, buckwheat, quinoa). They can give you tips about where gluten can be hidden like "modified food starch" or "hydrolyzed protein," and how it's hidden where you might not expect like in soy sauce, root beer, and some toothpastes, lip glosses, and shampoos.
2) Ask your doctor, the nutritionist, or look online to find a gluten-free support group in your area. I know the ones in my area are sponsored through local health food stores like Whole Foods. These support groups are great resources for newbies to the gf diet. They can give tips about good foods to buy as well but also which restaurants in your area may have gf menus or are able to accommodate gf diners. Also, they're true to their name: support group. This diet can be stressful and overwhelming. You can feel left out at parties and on holidays. These groups are a great place to vent.
I definitely agree with everything Jubes said. Unless gf bread is fresh out of the oven, it's just not worth eating. It's ok if it's toasted and slathered with peanut butter but really nothing like a true wheat bread. As far as other gf substitutes go, Glutino is a brand that I know is available here in the US and also in Canada. They have cereal, cookies, brownies, flour mixes, bagels, english muffins, bread, pasta, frozen entrees etc. Besides the bread and bagels (which are just ok), everything I've had from them is delicious. Their vanilla sandwich cookies are dangerously good!
Something that was said to me over and over again when I was diagnosed is, "you need to think of what you can eat, not what you can't." For example, one of my favorite meals is grilled bacon wrapped steak with a baked potato and green beans sauteed in garlic butter. All of those things are gluten free. So who cares about the bread basket on the table? I'm not going to lie; there are definitely days when I can really go for an eggroll or a jelly doughnut, but with time it gets easier.
I know both Jubes and I have some great gluten free recipes posted. You can click our chef names to browse what we have or you can simply type gluten free in the search engine at the top of the page to see everything that everyone has posted. There are hundreds of different recipes you can try.
Sorry to be so long winded. Hope that helps! Let us know if you have any questions!
Fri Mar 26, 2010 3:07 amForum Host
THere is a Canadian Celiac Society and you can view their website here - Canadian Celiac Society
I joined our Australian/NSW SOciety and they have great info on their website too.....particularly about defining Celiac Disease (or Coeliac as it is in Australia) and giving a lot of info on the condition - Coeliac Society of Australia's website
I was wondering...................what kinds of recipes are you looking for?
That will help in the recipes that we can point you towards.
Another idea is to check out the recipes that our gluten-free members have posted or the types of recipes that they are reviewing.
When I review a recipe that is not stated as being gluten-free.....I will usually say what changes I made to make it suitable for a gluten-free diet when I post a review
Being gluten-free is challenging at first...........but hang in there...........it does get easier and you will start to feel much better too
Mia in Germany
Fri Mar 26, 2010 11:22 amForum Host
Wow thank you very much for your help.
Now you mentioned buckwheat is that different then the other wheat. I am not to have?
Buckwheat has nothing to do with wheat despite the name, it's not at all related to wheat and it's safe for celiacs to eat.
Fri Mar 26, 2010 11:43 amRegular "Line Cook" Poster
That is very depressing to read about how you have to watch how the meat is cut from a store. Them using same knife or the bulk store the scoop.others use or the breathing of other flour in the air.
I mean it makes you feel we need to be in a bubble.
Then having your own area when doing preparation of food. Making sure you do not use same utinsils.
Then you B.Qing to make sure the grill is cleaned when I have something on it. to coook.
I tell you with what I am reading. My friends and family will be my enemie fast.
Then lip gloss. I suppose shampoes.
Not understanding. I read no wheat then as I read something else it says one can use free Gluten flour with corn wheat or something.
That is so mixed up.
Then no pasta. Then the other one on here the ones you can use. Is a pasta free gluton. Canadian chart reads. Better to advoid pasta's because could be wheat in it.
I live in the country and the dieticians wont go near me with
a diet for Celiac. They see I have it. They just dont deal with it as they really dont know anything about it. I have tired that avenue. I sat 6 hours with one dietition and then she never called me back.
My Doc said same thing. That it is too involved Gluten free. and one cannot keep up with all the cleaning the of what you use and the shampo's. She is not in favour of it. Nor my Specialist. he says hog wash.
You do all this as I have mentioned down to shampos. toothpaste. In your six years of being a Celiac survivor?
That is very perinoid. It can cost you hundreds of dollars.
I do not have an income to deal with all those things. Toothpaste, lipstick.
This even more frusterating to read. Wow!
Most hubbys would be livid. Mine sure would be. Seeing we are retired folks.
There is nothing one can eat really in the Canadian Celiac.
it blows my mine. I cant imagine telling everyone when I go into there kitchen to wipe off the knife, the board. So forth. I have alot of friends. They will be head me. Plus my family. I have a large family and then there friends whom we all get to gether with.
I sure need time to take all this in.
Fri Mar 26, 2010 1:02 pmExperienced "Head Chef" Poster
I'm not going to repeat everything that has already been said, cuase it'sa lot! And said well, might I add.
don't try to cook/bake complicated recipes at first. Stick with the simple for a few months at least, until you start to get the hang of it
GF baking is truly an art form - much more so than baking gluten-full. You will have a lot of mishaps. Be prepared for a blow to your ego! LOL
If you are on facebook, there are lots of websites and groups on there for Celiac and Coeliac
Fri Mar 26, 2010 4:47 pmRegular "Line Cook" Poster
I appreciate you help. I am doing well. I have a friend who is a baker. She and I go on skype to talk. She went over the can have list from here. . She lives in B.C.
She also bakes Gluten free Bread. She is willing to send me email the recipe. Then I can make my own bread later. I plan to do that. In my town we have a health store for now. I can buy it already made. I will go slow with the food.
I have had two days on the preperation Gluten Free. I must be honest. I am overjoyed.
I have not had a pain and I now go once a day . I won't go graphic on you.
My tummy is not swollen as it was. It goes to show you. Twenty four hours eating wrong gets upset effects .
Now I am really trying my best eating proper. I feel wonderful.
So I know that when I make my meals. I use my own utensils and the cutting board. I do know that.
My friend also told me that . I have too. Not a problem.
I was eating the gravy, sauces before. I was doubled over in pain . Making trips to the ladies room alot.
I have looked all in my kitchen food labels. of course a no,no and not for me to use. It was wrong all I was eating.
I am eating the veggies and the fruit which I was blaming also for my problem. Knowing now it was not that. It was the sauces, gravy , pickles, oatmeal, chinese food. List goes on. Reading you get educated. Thanks .
I have discontinued the wholewheat bread I was eating. My tummy is down. Not swollen.
In time. I will have it mastered and I can go from there with
taking my bread to places when on vacation. Ect, ect.
I think it all takes time when people see I am not in the washroom all the time or in pain. My hubby is willing to help me. He said as far as he is concerned.
He will be thrilled to see me better. We will go slow at it and learn carefully. To-gether.
I thank you so much for all of your helps and being a new learner. One gets frusterated. Maybe too quick, aye. Then I took another breath and said. My health is more important.
Your right. You said all you have. Why repeat. It is all here.
It is I who now take baby steps. I will be healthy for life. I am not going to let Celiac control me. I am taking control as I have choices just like I have loss 8 pounds
walking 2 miles a day.
Again. Thank you. Very nice concerned people. I really do appreciate it. I am on face book.
I also will look . My friend the baker she said she will be here for me the whole nine yards. Help me along the way with advise as well. So that is nice also.
Fri Mar 26, 2010 10:34 pmForum Host
Great that you are feeling better now for just a short period of being gluten-free. It's very hard to explain to others just how amazing the changes make you feel.
You will continue to feel better and better everyday that you stay away from gluten
For me I think that the change has been amazing and now there is no way I will be eating wheat or anything knowlingly with gluten again.
My doctor initially thought my issues were wheat intolerance but had now changed my records to Celiacs. Whatever.....doesn't make any difference now to me. 6 years of being totally gluten-free and at 43 feel better than I did at 15.
Still the smell of a hot bread bakery drives me insane!!!......but then I have no urge to eat what makes me ill.
I wish things were different.....but they are what they are and I can't change that. Thank goodness I have a supportive family and friends and great gluten/wheat free friends here on zaar to give me ideas and support
Some ideas for eating out..........
**keep a few gluten-free cookies or store bought 'muesli bars in your handbag for emergencies
** carry an apple in your bag or some nuts
**carry a spoon....you can always grab a gluten-free yogurt at a supermarket for a quick snack
**Sushi bars- usually gluten-free but dont eat their sauces
**Hot potatoes - but not if they bake them coated in flour. Avoid anything with sauces or marinafes
**A lot of indian style cooking will be suitable- but avoid their breads. Ask them if they are gluten-free . If they dont know what you are talking about.......dont eat there.
**Plain garden type salads, cheese, ham of the bone, cold eggs. No creamy dressings. Ask for an oil based salad dressing or balsamic vinegar
** In restaurants......phone ahead and ask if they cater to gluten-free.Many places will put you in touch with the chef.
Grilled fish, chicken and many roasts will be suitable. ASk them questions like....do you use gluten-free or wheat flours?Do you use stock that doesn't contain gluten.
Keep in mind if the staff look at you as though they dont know what you are talking about.......dont risk eating there.
We hope to see lots more of you here in our forum. Everybody here is very supportive and no question is a 'dumb' question. I wish you well on your gluten-free learning
Sat Mar 27, 2010 7:24 pmExperienced "Head Chef" Poster
I don't know if anyone mentioned this yet or not, but I found when I first started that when I tried to substitute GF versions of certain foods I normally loved (mostly baked goods like breads, cakes, cookies, etc) that I was supremely unhappy with them.
My advice on these items is to wait.
Wait a few months. Your taste memory will change, your palate will change. Then try GF versions of your old favorites. I can now eat a GF/CF chocolate chip cookie and think its taste and texture are perfectly normal, my husband thinks they still taste weird lol
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