Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Thanksgiving Just Got A Whole Lot Better!

Rachel--24

By Rachel--24
in Coping with Celiac Disease

Recommended Posts

Rachel--24 Collaborator
Rachel--24
Posted

I was feeling pretty sad earlier today. I guess working in a grocery store the day before Thanksgiving kind of brought me down. When I left work I realized I would be sitting there watching everyone eat tomorrow with no food of my own. I didnt prepare and didnt know what I should get. I started thinking maybe the Whole Foods gluten-free bakehouse might have something yummy for me so I went over there to get myself some food. I saw a pumpkin pie that was gluten-free, DF and Egg free. It was vegan and looked like a real pumpkin pie. Pumpkin pie is my favorite and I was soooo excited....until I read that it was processed where ALL the other allergens are also processed...including wheat. :(

I had made a decision to not eat anything unless its from a dedicated facility and as hard as it was I stuck to my guns and put the pumpkin pie back. That was when I saw the little chocolate cake from Crave Bakery. I got the cake and some corn bread ( WF gluten-free Bakehouse). I got my own turkey and veggies. Tomorrow I'll pick up strawberries, cool whip and eggnog (Silk makes a soy eggnog that is casein and gluten free). Now I have a whole thanksgiving meal and I wont be the slightest bit envious of the other deserts.

I already "sampled" my cake and it is WAY better than I had even imagined. It was probably the best chocolate cake I've ever had. :D

Anybody who lives in the Bay Area should REALLY try this cake!

Just wanted to share my happy ending to what was a pretty dreary day early on. Happy Thanksgiving to everyone!!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


WLJOHNSON Newbie
WLJOHNSON
Posted

Rachel,

I'm so happy that you turned your day of thanksgiving into a day of gratitude and joy! I saw the heading on another message on this board, which says are you negative or positive about having celiac disease?

I haven't read it yet, but I can tell without a doubt that you are one who is able to take what others might say is a disability and make it into the best possible scenario! I'm proud of you.

I also prepared a plate of my own food to take to Thanksgiving, then decided that the only thing I would carry with me was a small green salad with my allowed dressing (I'm allergic to dairy and a few other things along with gluten). That's what I did, and this was the first Thanksgiving I had a WHOLE plate of food. Either my family is getting used to what I can eat (after 20 years or so) and cooking those foods, or I am more open to being flexible, or maybe both. Anyway, I enjoyed turkey with mayo (no gravy), green salad, yams with marshmallows, cranberries, corn from the cob, and jello.

I think as time goes by we all learn to adjust to this diet, so I would have to say that you and I are both positive about it! Welda

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
Rachel,

I'm so happy that you turned your day of thanksgiving into a day of gratitude and joy! I saw the heading on another message on this board, which says are you negative or positive about having celiac disease?

I haven't read it yet, but I can tell without a doubt that you are one who is able to take what others might say is a disability and make it into the best possible scenario! I'm proud of you.

Welda,

Thanks for your message. :)

My dinner was excellent. I had a salad, yams, turkey, green beans, corn bread and of course my little chocolate cake! I was wondering about jello....they had some there and thought of trying it but wasnt sure if jello was gluten-free and also was worried about contamination. All of my food was prepared seperately ahead of time. I just warmed it up at dinnertime. My plate actually didnt look any different from everyone elses....I was really happy. I did get a non-gluten reaction later in the evening. I'm still sensitive to other things...I think maybe the eggnog bothered me but I'm feeling better now and I loved my dinner.

I posted on the thread you were referring to about being positive or negative. I do try to stay positive always...its not hard to do when I'm feeling good. I dont dwell too much on what I cant eat. I've never been picky about food anyways. I'll pretty much eat anything but I do get frusterated when I'm feeling sick. Sooo...people who have read my posts since the beginning know that I do have my bad days too. Its good that we can always turn things around though. :D

Jnkmnky Collaborator
Jnkmnky
Posted

I made pumpkin pie. It was easy. I used pamela's pancake mix for the crust. Used Libby's in a can. Took about 10 minutes. The "crust" was great because it was pancakes, for heaven's sake! :P I made the pancakes mix thick and plopped it into the pie plate and pushed it all around with a spoon and sort of got it on the edges of the pie plate, but not really. Then I poured the Libby's pumpkin mix on top. I had left over pancake mix, so I used small glass bakable cups. I poured the remainder of the Pumpkin mix into each of the little cups and a big dollop of the pancake batter *which was very thick* right in the middle of the little cups. I baked them along with the pie and the Kids loved how cute they were.

skbird Contributor
skbird
Posted

I used a nut crust and made a pumpkin pie and a pecan pie, too. The pecan tasted better than the pumpkin (I used too much stevia in the pumpkin part) but they were both nice. I made rice stuffing and a green bean casserole. I thought there would be a fight about no stuffing in the turkey or rice stuffing in it, but my parents made it a new way, they cooked the 24 pound turkey unstuffed at 475 degrees for 1.5 hours and it was AWESOME! Can you believe that worked? We were all skeptical. Also, we had a free-range turkey for the first time ever and everyone agreed it tasted better than the other kind. Very good.

I love the little bit of Crave bakery I've tried - just the brownie and the monster cookie, but they were both very delicious. I wish I was nearer that place but it's probably better for my hypoglycemia that I am not... :)

I'm glad you had a good meal, Rachel!

Stephanie

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
I made pumpkin pie. It was easy. I used pamela's pancake mix for the crust. Used Libby's in a can. Took about 10 minutes. The "crust" was great because it was pancakes, for heaven's sake! :P I made the pancakes mix thick and plopped it into the pie plate and pushed it all around with a spoon and sort of got it on the edges of the pie plate, but not really. Then I poured the Libby's pumpkin mix on top. I had left over pancake mix, so I used small glass bakable cups. I poured the remainder of the Pumpkin mix into each of the little cups and a big dollop of the pancake batter *which was very thick* right in the middle of the little cups. I baked them along with the pie and the Kids loved how cute they were.

:lol: For some reason your description had me laughing. It sounds easy...I can totally make a pie like that. I did something similar last year (when I was trying to be gluten-free/anti-candida) but without the crust. It was more like I just plopped the Libby's pumpkin into the pan, mixed in some cinnamon and baked it. :blink: I cant say it tasted too much like pumpkin pie but I still ate it and was proud. :D

I know someday I'll master this baking stuff but I think for Christmas I'll try something simple. Pancake mix for a crust actually sounds really good to me. :D

I used a nut crust and made a pumpkin pie and a pecan pie, too. The pecan tasted better than the pumpkin (I used too much stevia in the pumpkin part) but they were both nice. I made rice stuffing and a green bean casserole. I thought there would be a fight about no stuffing in the turkey or rice stuffing in it, but my parents made it a new way, they cooked the 24 pound turkey unstuffed at 475 degrees for 1.5 hours and it was AWESOME! Can you believe that worked? We were all skeptical. Also, we had a free-range turkey for the first time ever and everyone agreed it tasted better than the other kind. Very good.

I love the little bit of Crave bakery I've tried - just the brownie and the monster cookie, but they were both very delicious. I wish I was nearer that place but it's probably better for my hypoglycemia that I am not... :)

I'm glad you had a good meal, Rachel!

Stephanie

Thanks Stephanie,

Sounds like you had a really good meal too...glad the turkey worked out for you. :)

I havent tried the brownie or monster yet. I was going to get those too but ended up putting them back. I pretty much wanted to buy everything on the display put I refrained. :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,036
    • Most Online (within 30 mins)
      7,748
    Lcd
    Newest Member
    Lcd
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • kate g
      Are they close to a drug that will help celiacs with cross contamination

      By kate g · Posted

      Ive read articles that there is stage 2 research being conducted for drugs that will limit damage to celiacs through cross contamination- how close are they to this will there be enough funding to create a mainstream drug? 
    • cristiana
      Celiac pain relief

      By cristiana · Posted

      Hi @Karmmacalling I'm very sorry to hear you are feeling so unwell.  Can you tell us exactly what sort of pain you are experiencing and where the pain is?  Is it your lower abdomen, upper abdomen etc?  Do you have any other symptoms? Cristiana
    • trents
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By trents · Posted

      The NIH article you link actually supports what I have been trying to explain to you: "Celiac disease (celiac disease) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for celiac disease is a strict lifelong gluten-free diet. However, in some celiac disease patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory celiac disease or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some celiac disease patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of celiac disease patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet." Notice that those for whom it is suggested to follow a maize-free diet are a "very limited subgroup of celiac disease patients". Please don't try to make your own experience normative for the entire celiac community.  Notice also that the last part of the concluding sentence in the paragraph does not equate a gluten-free diet with a maize-free diet, it actually puts them in juxtaposition to one another. In other words, they are different but for a "limited subgroup of celiac disease patients" they produce the same or a similar reaction. You refer to celiac reactions to cereal grain prolamins as "allergic" reactions and "food sensitivity". For instance, you say, "NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing" and "IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. I need to remind you that celiac disease is not an allergy, it is an autoimmune disorder. Neither allergy testing nor food sensitivity testing can be used to diagnose celiac disease. Allergy testing and food sensitivity testing cannot detect the antibodies produced by celiac disease in reaction to gluten ingestion.  You say of me, "You must be one of those who are only gluten intolerant . . ." Gluten intolerance is synonymous with celiac disease. You must be referring to gluten sensitivity or NCGS (Non Celiac Gluten Sensitivity). Actually, I have been officially diagnosed with celiac disease both by blood antibody testing and by endoscopy/positive biopsy. Reacting to all cereal grain prolamins does not define celiac disease. If you are intent on teaching the truth, please get it straight first.
    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      Perhaps you would still like to answer the questions I posed on this topic, because that is all I asked. I am curious to know the answers to those questions, I do not care about the background of Dr. Osborne as I am more aware of the situation than you are, and he is also one of the best known authors out there on Celiac disease. But did you even bother to read the three Research Papers I posted by NIH? You must be one of those who are only gluten intolerant and not yet reacting to all glutens aka grains, but I AM one of those who react to ALL the glutens, and again, that is one of the two questions I originally posted on this matter. NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing. I started with the failed FDA explanation of what Gluten Free is and I stayed sick and got even sicker. It wasn't until I came across NIH's papers and went off all grains that I realized that in fact, I am Celiac and reacting to all the glutens. IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. Those who are just getting started with learning about grains etc., can take it easy by just being "grain free' and eating a lot of meat, vegetables, etc. or whole foods as God has intended, without buying so called gluten free garbage out there that is making them sick and the whole reason they are not better. I tried the stupid gluten free garbage and it didn't work, and that will make anyone want to give up, it is better to teach the entire truth and let the patient decide, rather than give them misinformation and lies.
    • Nicola McGuire
      My son newly diagnosed

      By Nicola McGuire · Posted

      Thank you so much I will speak to the doctor for dietician apt . Thank you for your advice Beth much appreciated 
×
×
  • Create New...