Celiac Runners

[RayMan.2]

Hey gang

Good news is I know why I have been losing weight despite eating 3500 calories per day.

Bad news is it's Celiac Disease.

Any recipes / suggestions / tried and true products, please share!

Going forward and living large!

Ray

[runJrun]

Hi Ray,

I am glad to hear that they figured out what was wrong! I am what I like to call a Diabeliac (Type 1 diabetic and celiac) and have learned a lot since my diagnosis of celiac.

The main thing I would like to stress is that even though you may not suffer symptoms with some foods that contain gluten in them, your intestines are still suffering the damage so it is important to avoid them. I personally am very sensitive to gluten foods and suffer with symptoms right away.

I have found that gluten is in a lot of items so you have to really read the ingredients to make sure it is gluten free. The good thing is that most foods now state that they are gluten free if they are, this makes grocery shopping much easier. One of the first things I did was to replace all my condiment type items, things like soy sauce, worcestershire sauce, any salad dressings etc. as well as ensuring all my spices are gluten free. It is easier to avoid big items like bread and pasta etc, but it is the hidden things that I found more difficult. At first I was buying the gluten free bread from the supermarkets but found this very expensive. I bought a cheap bread maker and now make my own and keep loaves in the freezer. I would be more than happy to message you with some of the better recipes I use! I don't eat much pasta as it does not agree with my diabetes very well, however have heard great things about the gluten free pasta's around.

If you go onto the Canadian Celiac Association website they have some very good tips and ideas. I have also found some blogs that post great celiac recipes. Again, let me know if you want me to message you some of the ones I use (or message me your email address and I shall send you a bunch!).

One thing to keep in mind is that you can claim some of the expenses relating to celiac on your tax refund. You need a letter from your doctor/specialist confirming that you are celiac. You then need to keep receipts from your grocery shopping, highlighting the gluten free specific foods you buy. It is to show the large different in cost.

I find that eating out is not a big of a problem as I first thought. The awareness is pretty good. I usually do my own research before attending a restaurant and if in doubt will call ahead or email the chef. My biggest issue so far has been with cross contamination so that is definitely something to keep in mind. For example Panago Pizza do a gluten free crust, however it is prepared in the same place as their regular flour crust. Therefore cross contamination is a big problem.

I am happy to help where I can and would love to share some recipes etc if you are interested!

[kab]

My sister and I share the gene. She is type 1 diabetic and I have celiac. It kind of puts celiac in perspective, my issues are much easier to deal with than hers. I find the most difficult part is having to skip beer which I love. I have figured out how to make both cream soups and gravy gluten free (and they also happen to be fat free) and will post it later tonight in the recipe section.

[kab]

It is really easy to make cream soups gluten free. Simply cook the vegetables and/or meat in gluten free stock. While that is cooking, put a tablespoon of gluten free corn starch in a cup of milk and stir it every time you check on your soup. Add the milk/cornstarch mixture to the stock when the veges/meat is cooked and reheat but do not boil. You will get better at determining how much cornstarch to use once you have made this a few times.
To make gravy, free up the tasty bits on the bottom of the cooking pan with some stock or water. As above, make a mixture of milk or cream and cornstarch but add more cornstarch to the mixture. Whisk it into the stock in the pan and continue to whisk it as it reheats and thickens.
For stock I use "better than bullion" which is a gluten free stock base available in many flavors.
If you are talented with baking, there are many cookbooks with bread recipes. There are also very good commercial gluten free breads. None of them are like the bread you are used to but they are much better than they were years ago. Try several types and you will find what you like. Most gluten free bread is better toasted. If I am going out to eat, I take some along pre-toasted as many places won't do it for you.
As mentioned above, the Canadian Celiac Association is a great resource and they have many local chapters and meetings. The diet seems daunting but you will feel so much better after going on it that you won't find it so bad. (A bit like the rat and the electric shock). Good luck. i hope you are feeling better soon. Don't hesitate to PM me if you have questions.

[RayMan.2]

Thanks to both of you for your positivity and encouragement. I will be in touch through PM, thanks so much.

I feel changes already since I started avoiding gluten - bloating is all gone, nausea after eating certain foods is gone - now I just need the weight to start coming back a little bit at a time.

Godspeed!

[BabyWolf]

This is the best gluten free bread I've ever tasted. It also stays together reasonably well.

1cup sorghum flour
2/3 cup tapioca flour
1 1/2 cup cornstarch
1 1/2 tsp xanthum gum or guar gum
1/3 cup skim milk powder
1/2 tsp salt
1 tsp unflavoured gelatin
1 tsp baking powder
3tbsp sugar
2 1/2 tsp yeast granules
2eggs
1/2 tsp vinegar
3tbsp canola oil
1 cup lukewarm water (or skim milk if you don't want to use the skim milk powder)
1/2 tsp vanilla

Sift the drys together. In a separate bowl whisk the eggs vinegar, oil and most of the water. Add the drys slowly, mixing while adding. Add the rest of the water until the batter has the consistency of cake batter (or pancakes without the lumps) Beat on high for about 3.5 minutes and put in a greased bread pan to rise for half an hour to an hour. Put it in the oven at 375-400 F. At the ten minute mark tinfoil it so that it doesn't get too crispy and bake for another 50-55 min.

Some pro-tips:
I've never actually made this bread to recipe because I also happen to be lactose intolerant, so I just skip the skim milk/powder entirely and it works fine that way. Really don't take the water or skim milk amount to heart: what's important is to get the consistency right, smooth and easily pourable but not watery. Really do use lukewarm water. Depending on the weather it can take different times to rise..typically I don't find it rises much more than It already has once its in the oven, so if you like heavier bread you can shorten the rising time and vice versa. Finally, I have never had a successful time of doing a double batch but I will be the first to admit that that might just have been me and not the food chemistry....

Good luck! If you've found good stuff too please share!