Angry. Very Angry.

[Poppy Cat]

It's got a lot to do with the holidays and eating things to please others, because I hate 'being that guy'.

Ugh, I don't know what it is, I am so mad lately about trying to adopt a gluten free diet. Every time we go to the grocery store I end up sad and angry because all I can find is cheese, peanut butter, and vegetables.

And I'm really starting to hate rice cakes.

I am mostly vegetarian because I don't care much for meat, but I find myself wanting it all the time now. I think it's culinary boredom.

What's up with chocolate and liquer or licquour or what is it? Is the 'vinegar' listed on my hot sauce cool or not? Distilled = okay? And holdup, what's wrong with baking powder? I'm reading every label I can, but geezy creezy I don't have enough money to buy gluten-free all the time! I hope no one's getting rich selling this stuff.

And there's these frequent dizzy spells I've been having. What is this, hypoglycemia now too? I am pretty much hungry all the time.

I guess it's a lucky thing I like to cook. Except that now it feels like work, and not something I do to relax anymore.

Oh yeah. Another reason to be pi55ed off.

[Lisa]

Shopping can be very disheartening. Until you get the hang of what to buy, I highly recommend The Triumph Gluten Free Grocery Guide. You can find it at wwwtriumphdining.com

BTW- Quaker Rice Cakes have been known to make some people ill. Lumberg Rice Cakes are manufactured at a dedicated facility.

AND, check out the baking/recipe thread on this site. There is no reason to feel deprived.

[psawyer]

Ugh, I don't know what it is, I am so mad lately about trying to adopt a gluten free diet. Every time we go to the grocery store I end up sad and angry because all I can find is cheese, peanut butter, and vegetables.

There are lots of mainstream food products that are safe for us to eat. You will need to read labels carefully on everything. I'm quoting below a post from Laura that has some useful links to learn which companies have labeling policies that they will disclose all gluten (Kraft is one). Not everything these companies make is gluten-free, but you just need to read the label to know.

Unsafe ingredients: https://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html

Safe ingredients: https://www.celiac.com/articles/181/1/Safe-...ents/Page1.html

A list of companies that has a clear gluten policy. If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc." Open Original Shared Link This makes shopping MUCH easier.

FDA foods are required to list wheat - it cannot be hidden.

Rule #1: Never eat anything without reading the label first.

Rule #2: Consistently check labels, even of your favorite products, as product formulations can change.

Rule #3: If you are unsure of an ingredient, or the company's policy on labeling, call the phone number on the back of the product or email the company.

Hope this helps.

[Poppy Cat]

There are lots of mainstream food products that are safe for us to eat. You will need to read labels carefully on everything. I'm quoting below a post from Laura that has some useful links to learn which companies have labeling policies that they will disclose all gluten (Kraft is one). Not everything these companies make is gluten-free, but you just need to read the label to know.

I kept trying to find lists of manufacturers and products, but I can only find these like, $70 packages. Why must someone profit from this HUGE inconvenience? The internet makes distributing info free.

--sighing--

thank you, though. I find a lot here that's helpful and useful. This is the only worthwhile website I have found so far. :giving kisses:

[Poppy Cat]

Shopping can be very disheartening. Until you get the hang of what to buy, I highly recommend The Triumph Gluten Free Grocery Guide. You can find it at wwwtriumphdining.com

That's much more reasonably priced than the other thing I saw. Don't remember what it was, I didn't bother to bookmark it.

Am looking at recipes now. !!

[nasalady]

That's much more reasonably priced than the other thing I saw. Don't remember what it was, I didn't bother to bookmark it.

Am looking at recipes now. !!

Absolutely the best bread recipe I've found so far:

Ingredients for White Bean Flour Bread (You can order white bean flour from Bob's Red Mill or Barry Farms)

* 1 cup warm water

* 3/4 cup milk

* 3 large eggs

* 3 tbsp olive oil

* 1 tbsp cider vinegar

* 1 tbsp. molasses

* 2 rounded tsp. xanthan gum

* 1 1/2 tsp. salt

* 1 cup white bean flour

* 1 cup Kinnikinnik bread/bun mix (or 1 cup brown rice flour)

* 1/2 cup tapioca flour

* 1/2 cup cornstarch

* 1 tsp sugar

* 1 pkg reg. yeast or 1 tbsp.

* optional - add 1/2 cup of raw sunflower seeds

Method

In heavy duty mixer beat eggs slightly , then add other wet ingredients.

Sift together dry ingredients and then add to the liquid, beating hard for about a minute . You will see the batter change and become smooth . (Consistancy needs to be right.. batter that is too thick will not rise .. too thin it will rise and then fall. If it looks like a too-thick cake batter then it is probably just about right !)

While you are mixing the dough, you will smell the 'bean' flour... but this is the only time. When it is baking or you are eating it , it has a very 'whole-wheat' bread smell and taste!

This recipe makes one regular size loaf; line the bottom of the pans with wax paper and lightly oil the pans. Gluten-free baking tends to stick more than regular wheat flour.

To rise put the pan in the oven with the oven light on....and cover the pan with a towel.

Let rise for about an hour until loaves round over the top of the pan (remove the towel before the dough rises high enough to reach it or it will stick to the towel).

Bake for 45 minutes at 350 - or until tops are nicely browned - do not underbake.

This bread keeps well, also freezes well and after the first day is good toasted !

Absolutely the best chocolate chip cookie recipe I've found so far:

CHEWY CHOCOLATE CHIP COOKIES

(Gluten-Free Recipe*)

Preparation time: 45 min Baking time: 9 min

Yield: 3 1/2 dozen cookies

1 1/2 C rice flour

1/2 C potato starch

1/4 C tapioca flour

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoon xanthan gum

3/4 cup butter, softened (NOTE: I use 1/2 butter, 1/2 shortening)

3/4 cup firmly packed brown sugar

1/2 cup sugar

2 eggs

2 teaspoons gluten-free vanilla

1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips

Heat oven to 375

[nasalady]

Poppy Cat,

Also, please check out the following blog:

Open Original Shared Link

The blog owner, Stephanie, cooks gluten free because one of her daughters has celiac disease. Most of her recipes are very easy, and some of them are vegetarian too! And all of the recipes I've tried are REALLY good! Just made her Indian Chicken Curry....YUM!

Yes, I know cooking is work, but when you can throw stuff in the crockpot in the morning and not think about it until 6pm or so it makes it much more tolerable!

JoAnn

[flourgirl]

Hi Poppy Cat! A lot of us here know exactly what you're going through! We do. I went through the same feelings learning about the diet, experimenting with foods, the time it takes to do shopping when you have to read all of the ingredients and the confusion over it all. Add to that the confusing symptoms, some of which seem to show up after you start the diet. What to attribute to Celiac, what is not, what is simply withdrawal from gluten? And the unfairness of it all can make you mad! After a while you learn....about the diet, shopping and cooking. It's not such a huge deal when you've got some knowledge and experience under your belt. You learn to deal and cope with symptoms, and learn to have patience with your body as it heals. You learn that you really aren't deprived of anything...it's just different, and it's not as convenient. That's all.

As your body starts to feel better, and deal better, your emotional well being will be better, too. The best thing you can do is to read everything you can, try new recipes with things you can have. If you don't like meat....don't eat it. But make sure you are getting proteins in other forms. You don't have to spend money you don't have for specialty gluten free items.....I don't. But it does take more time to bake, create, make your own gluten-free items. It's not convenient...it's just the way it is.

Anyway.....hope you heal quickly, learn quickly, and focus on what's good about this condition. It's controllable, you don't have to spend a fortune on medications, you don't have to go through radiation, you can live a long, normal, healthy life. We're pulling for you!

[caek-is-a-lie]

Boy I know what you mean with all the frustration. I'm no stranger to food intolerances, but the amount of memorization and research that has to go into every single little gluten-free meal, snack, or whatever is enough to drive anyone mad. I've only been doing this for a month and I'm sure it gets easier. It must. But yeah I hate being "that girl" too and get so tired of the stress each meal brings, especially when I have to eat out. At the very beginning I even contemplated giving up eating altogether, but that's just silly. I just hope that as I learn more, I gluten myself less. I think 2 weeks gluten-free (out of 5-6) is my record so far.

[nasalady]

I did forget to mention that if you don't have the time, inclination, or money to buy special gluten free stuff, you can just identify things that you like that are already gluten free. I love Mexican food, and a lot of Mexican food is naturally gluten free; we eat fish tacos and chicken enchiladas a lot. Just make sure your corn tortillas etc are gluten free and go for it!

Google is an invaluable tool; I just entered "clabber girl gluten free" and found out that Clabber Girl Baking Powder is gluten free.

Anyway....wishing you the best of luck! We're all with you in this!

JoAnn

[whitball]

Poppy Cat,

The most important thing is to start simple. It's not wise to start buying out the store with every product out there. Keep it simple. You should really eat things like veggies, fruits, meat, fish, etc. when you start eating gluten free. You can start adding new things a little at a time so that you can figure out what it is that you really can eat. If you are intolerant to other foods, it will be easier to detect the culprit this way. I can relate to the anger. We all have been there. This is a great place to vent. Trust me. I have vented plenty here and there are lots of great people who can help and walk you through the tough days. It does get easier. It takes time and patience.

[Pix]

I can relate to the anger. I was diagnosed in May of 2008. I am still in my angry faze, and I haven't fully accepted that this will be forever. It will never change. It's always such a hassle at the restaurant, and I'm tired of ordering salad. No quick snacks. I'm resentful that cooking, which I used to enjoy, is now basically a part time job because meals must be prepared not bought. And yes, I'm tired of rice cakes too. I can only eat so many.

I'm sure that one day I'll be past this, but it's depressing and I can't help but get mad. People don't understand. Especially about the fact that I USED to eat these foods and now I can't. They almost accuse me of lying about it. Or tell me to try, "just a little bite and see how you feel". People don't get it, and I don't even want to go out to eat anymore. I now eat to survive, which is such a downer.

[ang1e0251]

You know it's so hard at first and you're right; other people don't get it and find it just as hard to accept as we do. Remember, they haven't felt all the nasty symptoms we have or read all the info about it. The majority of them aren't going to ever get it and the rest will do their best but can never understand it completely without walking in your shoes. Stop expecting them to. I just decided to take care of myself and not worry if I'm understood or not. I take my own food to most places as a backup. You can do this quietly without fanfare and it will be accepted. Your confident attitude will set the mood for the day's event. If you don't show it bothers you, others won't let it bother them either. If you do come up against an ocassional poop, use humor to diffuse the situation. Like if someone says, " a little won't hurt." Just give them a big hug, laugh and say, "You're so-o funny!"

As for shopping, it seems like a huge inpossible mountain to cross in the beginning. It will get easier, really. Eating simply in the beginning will really help. That way you don't have to buy or worry about a gazillion things at once. Then slowly add new foods. I personally don't eat a lot of gluten-free products, they are too pricey and it's a toss up whether they will be Nirvana or taste like cardboard. I haven't eaten any rice cakes but I do eat a lot of corn tortillas. They are cheap and toast in the toaster. I eat them instead of bread, even make pizzas on them. We eat a lot of rice, just about every day. It sits well, is versitile and good at at least 2 meals a day.

For shopping, maybe I can help. Our local chain grocery has a shopping guide for eating gluten free that is free for the printing. It doesn't matter if you don't have this store where you are, most items are mainstream. You still need to check labels but this will help and at no cost.

Open Original Shared Link

Hope this helps. I know it will get easier for you. We're here if you need to vent or talk any time.

[kbtoyssni]

You can google just about any product here and find out whether it's gluten-free for free. It's a little inconvenient unless you have a Blackberry, but that's what I do. Shopping at first is very difficult, but it really does get easier as you slowly research products you can and cannot have.

Distilled vinegar is generally accepted to be gluten-free now. The distillation process should remove all gluten. Most eat it, although I think some of the very, very sensitive may still have problems. I wouldn't worry about it, though.

Most baking powder is gluten-free. As always, you have to check, but I've never found one with gluten. I do seem to remember some cautionary tales of baking powder; maybe years ago some of it did contain gluten.

You may be hungry all the time because you body is finally starting to absorb nutrients. That's a good thing!

Mainstream gluten-free items: Mission corn tortillas and corn chips; Pace salsa; Old El Paso taco seasoning, salsas, taco sauce, taco shells, McCormick tack seasoning; most canned veggies and beans (check the label, but as long as they're not seasoned they're probably ok).

Try making tacos. Or chili. Or quesedillas. Or baked potatoes with salad on top. Or corn tortilla pizzas.

[maile]

If you are vegetarian you might also consider Indian dishes. Like Mexican food many of the recipes are naturally gluten-free as well as based on beans, lentils and dairy (assuming of course you aren't sensitive to those as well)

I find shopping in ethnic stores much cheaper and I'm able to find more products to buy. obviously you have to read the labels but I haven't had any problems yet with products (crosses fingers).

Lentil Daal and Chickpea curries are easy to make, just don't buy any of the English inspired versions of sauces. Get the actual indian spice packages which are just spices with directions on how to prepare. plus most can be done in a crockpot as well, if you don't like cooking all the time this can help out enormously.

You can also add pappadums, these are breads that are made with either bean, black garm or lentil flour and served with the curries. They're either dried or frozen and can be heated very quickly in a frying pan with a small amount of oil.

one of my favourite dishes is paleek paneer which is a spinach and cottage cheese dish flavored with garam masala...you can make this as spicy as you want or don't want (paneer is like compressed cottage cheese....Canadians can find it in the freezer section of Superstore/Loblaws, otherwise South Asian grocery stores will carry this)

[CeliacMom2008]

I second that you may be hungry because you're body is trying to make up for lost time. My son (8 1/2 at the time of diagnosis) ate like a mad man for many weeks. It finally got a little more "normal" but he still has a hefty appetite. You should've seen the lunches I'd pack for him and when I'd take him lunch at school it was downright amusing to watch him eat. Everyone else would be chatting away and goofing off - he'd put his down and eat for 20 minutes straight!

It does get so much easier with the shopping. Just hang in there. I used to spend 2 hours at the store and come home with a few bags. I still have to visit several stores to get what I need, but it goes much faster and you figure out your favorites. Just try to get the staples under control and then start expanding.

It's great that you already enjoy cooking. I was a terrible cook when my son was diagnosed and hated the kitchen. Fortunately I've grown to love it. Do you have a subscription to Living Without? It's a great magazine that helps me a lot in the kitchen and just with Celiac in general. You can also go to their website and sign up for weekly recipe emails as well as read some of their articles for free (not the whole magazine, but many articles are there).

Good luck!!

[Poppy Cat]

I can relate to the anger. I was diagnosed in May of 2008. I am still in my angry faze, and I haven't fully accepted that this will be forever. It will never change. It's always such a hassle at the restaurant, and I'm tired of ordering salad. No quick snacks. I'm resentful that cooking, which I used to enjoy, is now basically a part time job because meals must be prepared not bought. And yes, I'm tired of rice cakes too. I can only eat so many.

I'm sure that one day I'll be past this, but it's depressing and I can't help but get mad. People don't understand. Especially about the fact that I USED to eat these foods and now I can't. They almost accuse me of lying about it. Or tell me to try, "just a little bite and see how you feel". People don't get it, and I don't even want to go out to eat anymore. I now eat to survive, which is such a downer.

EXACTLY

[Poppy Cat]

I just finished reading through all the responses... thank you! I guess ( I hope ) that this will become easier to deal with. It's been less than a year since I tried being gluten free, so, .... ugh. I appreciate hearing from others, though. I don't know why that makes it seem easier to deal with, really, I wish no one had to put up with this.

The thing that I hate about gluten free bread (tried three or four recipes so far), besides the fact that it is crumbly and useless for sandwiches, unbaked in the center and burnt on the outside, and annoying to make, is that it always relies on eggs for a binder ingredient. I **HATE** eggs so much. gluten-free bread always has that faint raw-egg/wet-dog/smashed-worms-the-sidewalk scent and taste. Any work-around? What would cover that up? I want to try the bean bread a few posts up ^. I don't mind beans at all.

Bob's Red Mill Pizza Crust has been the best so far. As long as it doesn't brown too much, I don't notice the egg taste. And the texture isn't bad, either. Anybody tried using it to make flatbread? Or cracker-y foods?

[flourgirl]

There are several options for you in cooking and baking. I don't use pre-made mixes because most of them have proved disappointing to me. I did buy a couple of cookbooks specifically for gluten free. You can search for sites on-line for recipes, too. A lot of recipes have been posted here as well.

Recently I bought some Nearly Normal flour blend on line. It's used pretty much as a cup for cup substitute for flour. I've made cookies and pumpkin bread with it that were actually quite good. If you truly hate eggs you can substitute other things. But you'd have to search for them...I don't know what they are offhand.

Good luck. You're not alone by a long shot. Knowing that helps a lot.

[home-based-mom]

The thing that I hate about gluten free bread (tried three or four recipes so far), besides the fact that it is crumbly and useless for sandwiches, unbaked in the center and burnt on the outside, and annoying to make, is that it always relies on eggs for a binder ingredient. I **HATE** eggs so much. gluten-free bread always has that faint raw-egg/wet-dog/smashed-worms-the-sidewalk scent and taste.

I haven't yet found a bread I like, but I gotta admit I NEVER would have described the taste quite like that! Just curious - how do you know what that tastes like? Inquiring minds want to know!

[whitball]

I just finished reading through all the responses... thank you! I guess ( I hope ) that this will become easier to deal with. It's been less than a year since I tried being gluten free, so, .... ugh. I appreciate hearing from others, though. I don't know why that makes it seem easier to deal with, really, I wish no one had to put up with this.

The thing that I hate about gluten free bread (tried three or four recipes so far), besides the fact that it is crumbly and useless for sandwiches, unbaked in the center and burnt on the outside, and annoying to make, is that it always relies on eggs for a binder ingredient. I **HATE** eggs so much. gluten-free bread always has that faint raw-egg/wet-dog/smashed-worms-the-sidewalk scent and taste. Any work-around? What would cover that up? I want to try the bean bread a few posts up ^. I don't mind beans at all.

Bob's Red Mill Pizza Crust has been the best so far. As long as it doesn't brown too much, I don't notice the egg taste. And the texture isn't bad, either. Anybody tried using it to make flatbread? Or cracker-y foods?

Pamela's bread is pretty good. I make it my bread machine and it turns out really well. I use it mostly for grilled cheese, rueben sandwiches, french toast etc.

[Baillie]

I've been gluten-free for 3 years and had no idea this site existed!

Reading this post brought back memories... I hadn't had a beer in 6 years - by choice - and hadn't missed it until I realized that I would never have one again. Then I missed it...

Your anger is valid. Don't tell yourself that it isn't. But don't let it consume you.

My first potluck I was almost in tears because I could only eat my own food. My reaction caught me completely by surprise. I was chastising myself until I realized that it is natural to mourn a loss. Now I bring more than one thing to eat. Luckily many of my friends also bring things I can eat.

When I first changed my diet I found that I craved 2 things that I rarely ate - red meat and chocolate. Go figure. You take things away and your body will let you know what it's needs are - to some degree.

I hate cooking - on any kind of diet. My rice cooker was a great investment. As was my slow cooker and freezer. The bread maker and cookbooks gather dust...

Rice pasta - yummm & not expensive Potato pasta - scary

Best wishes

[Tam]

OmG....Just returned from a few days at the beach for New Years.....got soo depressed and feeling sorry for myself,,couldn't eat anything at a holiday party and the grocery there was so UN gluten free friendly....I felt ANGRY also...This so sucks,,but I am so thankful for this site,very informative and like going to "group therapy"!!!

[celiac-charmer]

Hi Poppycat,

I can totally relate to what you are going through right now. I was diagnosed when I was 15 but never took it seriously until my toenail mysteriously fell off. That was enough to scare me into a gluten-free diet and have been for a little over a month now.

I can tell you that the first couple of weeks were complete h*ll for me. I ate very little and was starving!!! STARVING! Not because I was eating gluten-free and my body was just hungry but because I was scared to eat and didn't know WHAT I COULD eat or could not eat so I just ate popcorn, corn chips and Thai Kitchens soup bowls.

I saw that someone directed you to the crockpot 365 site. That is where I went to get gluten-free recipes on the advise of my boss. I also recommend that you stay away from bread altogether for the first couple of months. You body remembers right now what gluten bread tastes like and so NO gluten-free bread will taste good to you. Concentrate on things like Meats, veggies, fruits etc....basically things that are not processed. Then in a few months start experimenting with the breads.

Eating gluten-free is NOT cheap at all!!! It is very easy to want to be gung ho about bread mixes, gluten-free snacks, baking mixes etc but you don't have to do it all at once. Every once in a while I will pick up a product that I haven't tried before. If I don't like it my bf eats it (LOL he's a human garbage disposal) and if I like it I buy it again.

I can tell you that I am a huge fan of

*Pamelas products (not cheap but her mixes are VERY versitile and her cookies are pretty good too)

*Amy's Kitchen (I like her frozen gluten-free mac and cheese as well as a number of frozen meals)

*Glutino (They have AWESOME candy bars, cookies and my very favorite gluten-free pretzels)

Many of the mainstream products are gluten free like Jiffy and Peter pan peanut butter, Frenchs mustard, Heinz ketchup and A1 (thank my lucky stars!). Just do your research online before you go to the store and try to arm yourself with as much information as possible. It makes shopping much easier. As always READ THE LABELS. This is a mantra I have adopted and ingrained in my head. I think I even say it in my sleep. LOL

No one wants to be "That person" when it comes to food but unfortunately we don't have a choice. The faster you come to that realization the easier it will be. My brothers make fun of me and one tells me it's all in my head (even tho he grew up with me and saw me sick for most of my life) and I won't pretend that it doesn't hurt but I KNOW that I have this problem. I KNOW that I can feel better (and have all my toe nails for pedicures) by eating the right things.

*HUG*

It gets better. It does!

[Bluedaize]

I really can feel for you!

I have found that this will be a real trial until you get used to the entire lifestyle change this disease brings. I am struggling with it as well. It is very frustrating to go to the store and walk out with 1 bag of groceries and it's the same thing you bought 3 days ago!! Also it is ridiculously expensive!!

I went to Trader Joe's and to Whole Food Market. While you have to be careful to check the label for cross-contamination hazards, there is a variety that can make you feel a little better.

Maybe while you are acclimating to your new diet, this could boost your spirits a little. Making your own foods, though, I feel is what it comes down to if you can. If not, well, then you can buy frozen meals and the like.

Although this is expensive, if you are not into cooking, it may work for you. My husband is very much into cooking and he makes alot of the food I can eat from scratch. There are alot of recipes he has gathered just off this site and general searches on the web.

I wish you the best! Hang in there!