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RideAllWays

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RideAllWays Enthusiast
RideAllWays
Posted

Hey guys so over Christmas I'll be heading down to Bellingham, let's hear you Americans' favourite products! I was thinking on stocking up on:

Chex

A Betty Crocker mix or two

Some type of protein bar? I used to get ThinkThin from Trader Joe's but couldn't find them last time I went down..

Any suggestions would be great. I'd also like to try maybe a restaurant down there (so sad the PF Chang's isn't until Seattle.. :( ). Anybody know if there is an in-n-out or a five-guys (I think that's the name..) where I could try fries?

Also, we have Udi's in Canada now (exciting, eh) so I don't need to look for that!

Thanks guys :D

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plumbago Experienced
plumbago
Posted

I'm mostly eating veggies, a meat, and rice, so I don't know much about processed gluten-free foods, but I do know that Crunchmaster makes a most excellent little cracker in a couple different flavors. Olive oil and rosemary is fantastic. They're great to put toppings on. I highly recommend them. Personally, I much prefer Pam's to the Bob's brand for my pancake mix. I haven't really found a good gluten-free cookie. There's a little lemon wafer that's ok. Can't remember who makes them, but they're pricey. And I have not found a good gluten-free bread. I've tried a couple of different brands, including Udi's. They're just such a poor substitute IMO. Amy's makes good frozen foods, but you gotta figure out which dishes are good, b/c there are some real duds.

PF Chang's mini chocolate mousse rocks. It's my favorite dessert.

mushroom Proficient
mushroom
Posted

Not sure what you get up there north of the border, but I always stock on on Larabars, and Enjoy Life soy free choc chips, and all the different flours (got coconut flour last time, teff the year before) cheap xanthan gum, (was going to try to bring back dried egg whites this year until the salmonella outbreak scotched that thought of going through Ag inspection :o - I have enough problems with what I bring back anyway :lol: ), just basically all the products I can't get down here that are legal to bring in (and don't weigh a ton on the plane).

psawyer Proficient
psawyer
Posted

Lea & Perrins Worcestershire Sauce, if you like it. The version sold in the US is gluten-free, and is even labeled as such. The one made under licence in Canada has "malt vinegar (from barley)" as the first ingredient.

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    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

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    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
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    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
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