Any Coeliac People Here?

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#3049280 12-Mar-2023 13:27

robjg63:
Recipe for Gluten Free Hot Cross buns.

Alternative recipe for GF hot cross buns:

1. Go to Countdown.

2. Get their GF hot cross buns.

My neighbour goes out of her way to get these so presumably they're pretty decent, and she doesn't get any reaction from them.

Having said that, I don't think she's found any bread that's decent.

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dfnt

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#3049291 12-Mar-2023 15:08

My wife was diagnosed coeliac after the covid lockdowns, a good information source is a coeliac NZ facebook page but I can't recall which one as I don't use facebook myself (I'll ask when she gets back home). She also saw a nutritionist after the blood test and endoscopy, it was a waste of time and she learnt nothing from it that wasn't already available on the internet. So if I were you, I would skip the nutritionist.

Cross contamination is the biggest issue, eating out is always hit and miss as even if a place offers gluten free options the kitchen isn't free of gluten so it only takes using the same deep fryer or knife that has touched gluten to trigger bloating in her

Despite what another poster mentioned I do not recommend making the whole house gluten free, especially other members in your family gluten free, as they can/will become gluten intollerent in doing so.

At home we have separate toasters, butters, jams, gluten free* chopping boards etc so that there's less risk of cross contamination as myself and daughter are still eating gluten.

*chopping boards used exclusively for items that are gluten free

dfnt

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#3049298 12-Mar-2023 16:15

This page: https://www.facebook.com/groups/CoeliacDiseaseNZ/

robjg63

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#3049302 12-Mar-2023 16:54

neb:
robjg63:
Recipe for Gluten Free Hot Cross buns.

Alternative recipe for GF hot cross buns:

1. Go to Countdown.
2. Get their GF hot cross buns.

My neighbour goes out of her way to get these so presumably they're pretty decent, and she doesn't get any reaction from them.

Having said that, I don't think she's found any bread that's decent.

Those hot x buns are $7.50 for 4 buns are pretty average and can be hit and miss supply-wise at Countdown.
Mine are probably $8 for 12 buns and nicer - though I do say so myself.

I gave up on sandwiches until I found and adapted that focaccia bread recipe. Its probably $4 for 6 bread pieces. Sandwiches are nice again and something I look forward to after 12 years. I buy very little GF bread since I started making this late last year.

Don't underestimate the price of buying GF food alternatives.

If you have the time and inclination, its nice to make some of your own food....

Nothing is impossible for the man who doesn't have to do it himself - A. H. Weiler

tdgeek

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#3049321 12-Mar-2023 18:46

robjg63:

If you have the time and inclination, its nice to make some of your own food....

Each day I learn more. I dont have the issues my sister had, big pains and big weight loss, and I have to stay on gluten till the Endoscopy. The more I learn its about adaption. Whether thats a cereal thats ok, or a retail GF bread thats "ok" or make my own. Im in Aidanfield ChCh, my New World at Wigram had 8 pages of GF items, often bread. The Halswell NW had 11 pages, thats useful, a few (not many) items there that can fill a gap.

cddt

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#3049322 12-Mar-2023 18:50

Diagnosed 3 years ago.

No one else in my family has it.

Let me know if you need recommendations for Auckland.

It makes life hard, although you'll feel a million times better once you start sticking to the GF diet.

cddt

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#3049323 12-Mar-2023 18:52

GF bread is generally shit and needs toasting to be edible. You will need to buy a new toaster.

If you enjoy a beverage, Kereru brewing is your best bet. They do several different GF beers. https://www.kererubrewing.co.nz/shop

cddt

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#3049324 12-Mar-2023 18:54

GF weetbix are a lifesaver.

Discover new potato-based recipes. And kumara etc.

GF pasta is hit and miss. The most "authentic" pasta experience is the rice pasta. The pulse pasta is ok and probably healthier but doesn't replicate the same pasta feeling.

cddt

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#3049325 12-Mar-2023 18:54

dfnt:

This page: https://www.facebook.com/groups/CoeliacDiseaseNZ/

I don't do the facebook thing but my wife (not coeliac) is a member of this group and always finds amazing gems.

cddt

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#3049327 12-Mar-2023 18:56

Countdown GF hot cross buns, toasted with some butter, delicious.

GF pizza bases, try a few brands and find one you like.

You'll soon discover that most of the "GF" items in restaurants will also make you sick. E.g. hot chips are GF by ingredient, but because they use a fryer which is shared with non-GF items they can make you sick... not worth it.

tdgeek

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#3049334 12-Mar-2023 19:12

1. No one else in my family has it.

2. It makes life hard, although you'll feel a million times better once you start sticking to the GF diet.

3. GF bread is generally shit and needs toasting to be edible. You will need to buy a new toaster.

4. You'll soon discover that most of the "GF" items in restaurants will also make you sick.

Thanks

1. Its in the genes. My sis has it, I "don't" but got a test, I do. So our kids have the genes they may or may not get it. One or both parents have the gene

2. Im seeing that. She had bad tummy pains and lost weight. Not me, but I got tested due to her diagnosis so I guess Im early into it. But I do have gas, no biggie. I am bloated, no biggie. But my energy is very much down, and I have lethargy which is annoying and I feel guilty. The odd joint pain for no apparent reason. I could write all these off to this or that, but without going hypochondriac, its all adding up now

3. She said the same, same for porridge. My wife is Chinese so she doesnt use a toaster!

4. Sis said the same, cross contamination and sharing bowls/utensils.

What I find mildly annoying is that my primary and secondary Coeliac tests are positive. Ok. But I need to stay on gluten until the Endoscopy which is the gold standard. Id much prefer to go GF now than wait. The two tests and the symptoms and other indicators are all there. But IANAD

neb

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#3049335 12-Mar-2023 19:25

robjg63: If you have the time and inclination, its nice to make some of your own food....

Yup, and there are lots of things you can make that are naturally gluten free, e.g. amaretti, if you miss normally gluten-laden biscuits:

Mix 200g almond flower with 200g sugar and a pinch of salt. Take 2 large egg whites and beat them until they're frothy (this changes the protein structure of the eggs, it's not just adding air), then whip in about 1/2 tsp lemon juice (helps create a more stable meringue) and 1/2 tsp almond essence (increases the almond flavour), more if using xylitol which absorbs the flavour. Set the oven to 150 deg fan bake, scoop out small amounts with a teaspoon, roll into a ball and put on the papered backing tray, about as far apart as the ball is wide. Bake for about 25 minutes till very slightly brown. Leave to cool on the trays so the bottoms get browner.

Optional: Make kogel mogel with the leftover egg yolks, whip up 2 egg yolks and 3 tsp sugar until it becomes creamy.

Oh, and make a large batch, because they don't last long :-)

cddt

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#3049337 12-Mar-2023 19:32

tdgeek:

1. Its in the genes. My sis has it, I "don't" but got a test, I do. So our kids have the genes they may or may not get it. One or both parents have the gene

2. Im seeing that. She had bad tummy pains and lost weight. Not me, but I got tested due to her diagnosis so I guess Im early into it. But I do have gas, no biggie. I am bloated, no biggie. But my energy is very much down, and I have lethargy which is annoying and I feel guilty. The odd joint pain for no apparent reason. I could write all these off to this or that, but without going hypochondriac, its all adding up now

3. She said the same, same for porridge. My wife is Chinese so she doesnt use a toaster!

4. Sis said the same, cross contamination and sharing bowls/utensils.

What I find mildly annoying is that my primary and secondary Coeliac tests are positive. Ok. But I need to stay on gluten until the Endoscopy which is the gold standard. Id much prefer to go GF now than wait. The two tests and the symptoms and other indicators are all there. But IANAD

1. The statistics are that roughly 40% of the population carry the gene which allows coeliac disease to develop, but only about 1% actually go on to develop it. The trigger is unknown, but could be infection with an otherwise harmless virus, or stress, or something else.

2. Within 24 hours of going GF my tummy problems were mostly resolved. Within 4 days of going GF I was setting personal bests at distances I had been running for years, smashing a ceiling I had been hammering at for years.

3. My wife (also Chinese) loves bread and all things bready. She indulges outside the home now.

4. Cross contamination will be the bane of your life. Well-meaning people will make a GF meal but you won't want to eat it since you know they were using all the things in their kitchen for gluten food just the day before.

Also :

Wait for the endoscopy before going GF as you do not want to commit to a strict lifelong GF diet (and all the difficulty that entails) unless you really need to.

tdgeek

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#3049340 12-Mar-2023 19:52

cddt:

tdgeek:

1. Its in the genes. My sis has it, I "don't" but got a test, I do. So our kids have the genes they may or may not get it. One or both parents have the gene

2. Im seeing that. She had bad tummy pains and lost weight. Not me, but I got tested due to her diagnosis so I guess Im early into it. But I do have gas, no biggie. I am bloated, no biggie. But my energy is very much down, and I have lethargy which is annoying and I feel guilty. The odd joint pain for no apparent reason. I could write all these off to this or that, but without going hypochondriac, its all adding up now

3. She said the same, same for porridge. My wife is Chinese so she doesnt use a toaster!

4. Sis said the same, cross contamination and sharing bowls/utensils.

What I find mildly annoying is that my primary and secondary Coeliac tests are positive. Ok. But I need to stay on gluten until the Endoscopy which is the gold standard. Id much prefer to go GF now than wait. The two tests and the symptoms and other indicators are all there. But IANAD

1. The statistics are that roughly 40% of the population carry the gene which allows coeliac disease to develop, but only about 1% actually go on to develop it. The trigger is unknown, but could be infection with an otherwise harmless virus, or stress, or something else.

2. Within 24 hours of going GF my tummy problems were mostly resolved. Within 4 days of going GF I was setting personal bests at distances I had been running for years, smashing a ceiling I had been hammering at for years.

3. My wife (also Chinese) loves bread and all things bready. She indulges outside the home now.

4. Cross contamination will be the bane of your life. Well-meaning people will make a GF meal but you won't want to eat it since you know they were using all the things in their kitchen for gluten food just the day before.

Also :

Wait for the endoscopy before going GF as you do not want to commit to a strict lifelong GF diet (and all the difficulty that entails) unless you really need to.

Yes to all that

Glass half full, maybe I am just Gluten Intolerant. But Im seeing the reality, I just got tested sooner than later due to sisters test a few months back. Some symptoms I can write off, but Im seeing a pattern. Im active and an outdoors person. Mowed our larger lawns yesterday, yes its growing wildly and I mow weekly and used the catcher, did that in 3 stints. Today, tired, so Ill just spray and some other stuff, didn't do anything, lethargic.Thats not me.

Ill just accept my probable reality and push on, if its better, great. if not, no loss. But the lack of energy is annoying. Goof if we get two days of rain (for the gardens etc), then when its fine, too tired!

Lias

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#3049442 13-Mar-2023 07:58

I don't have it, but my gran was diagnosed with it in the 80's. Back then I remember her having to drive over an hour to a specialist store just to buy gluten free flour to make her own bread etc.. Vastly more choice available in the way of foods these days which is nice.

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