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

Who would think gyros would be a "killer" food


Stu B.

Recommended Posts

Stu B. Newbie

There was some sliced slabs of gyros in the frig from my wife's dinner from the evening before.  I finished them off for lunch.  Did not feel well the remainder of the afternoon.  As evening wore on my gut became more and more painful and the cramps were unbelievable.  I looked up gyros and guess what??? The meats are ground up and held together with wheat flour, molded into the large cone around a metal skewer and roasted.  So, I said, just as Scarlet O'Harah said in "Gone with the Wind", "As God is my witness, I will never eat gyros again"....I think she said something like that.


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



Celiac.com Sponsor (A8-M):



notme Experienced
(edited)

I eat nothing without an ingredient list!   ;) 

also, I would think that not ALL gyro meat is that way.   I make my own, have browsed many recipes and haven't found ones with flour of any sort in them.  maybe it's just restaurant gyro meat?

Edited by notme!
Stu B. Newbie
5 minutes ago, notme! said:

I eat nothing without an ingredient list!   ;) 

also, I would think that not ALL gyro meat is that way.   I make my own, have browsed many recipes and haven't found ones with flour of any sort in them.  maybe it's just restaurant gyro meat?

Yes, it is the rare restaurant which will make it's own gyros with flattened pounded beef and/or lamb stacked one atop another without any filler or binder like wheat flour.  Thanks for your comment.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,196
    • Most Online (within 30 mins)
      7,748

    Candice B.
    Newest Member
    Candice B.
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Deb67
      Does anyone know if Kirkland Imported French Brie is gluten free?
    • Deb67
    • Jsingh
      I am asking for my six year old. It took us four months to figure out what was going on- a brand of extra virgin olive oil we were using for every meal. We changed the brand she instantly got better- from Gi to nephropathy to joint pain, to tinnitus to dry eyes. You name a symptom and she has it when glutened, so it's difficult to second guess when it's all so obvious. Anyway, two months later, i bought another bottle of the same brand, and the olive oil was sourced form 5 different countries, as opposed to one. It took exactly a month for her symptom to start all over again. And sure enough it was the oil! I am sorta getting tired of trying to get these "healthy" oils glutening her. Does anyone have any thought on cooking oils that they think for sure are not contaminated, or any certified glutenfee brands they suggest? I'd appreciate. At this point, I just need any oil that's free of contamination- healthy or otherwise. Healthier is better. But i'll tkae anything. Thanks
    • knitty kitty
      @CeliacPsycho246, You might try cutting out dairy.  Some of us react to Casein, the protein in dairy, the same as to gluten.  
    • trents
      Yep, the edit window times out very quickly. It's okay. I got a good laugh out of it.
×
×
  • Create New...