Gluten Free Snacks that Actually Taste GOOD!

Before you go gluten-free I recommend getting tested for celiac disease first. Celiac co-occurs with thyroiditis so you are at risk even if you have no symptoms.

The reason I say to get tested first is because you need to be eating gluten in the 8-12 weeks prior to testing for an accurate result. Even then celiac tests miss a substantial minority of celiacs so it is a good idea to get multiple tests run.

If you choose to get tested, these are the most common tests:
tTG IgA and tTG IgG (tissue transglutaminase )
DGP IgA and DGP IgG (deaminated gliadin peptides)
EMA IgA (endomysial antibodies)
total serum IgA - a control test
AGA IgA and AGA IgG (antigliadin antibodies) - an older and less reliable test

As for your question, be aware of GF substitute foods like store bought muffins, breads and cookies because they are lower in nutrients (flour isn't fortified), lower in fibre (mostly starches are used), and they tend to add extra sugars and fats compared to normal foods - otherwise it's just... bleh. I find paleo cookbooks, with baked goods made from almond flour and coconut flour are more healthy. JMO.

I do buy Udi's bread for my boys; they make a decadent chocolate muffin too. K-toos makes good cookies and Enjoy Life has nice products that are GF and allergen free.

I hope you feel better GF.

I don't have any reason to eat gluten free, but there is this gluten free chocolate chip cookie at Peet's Coffee that just sends me through the roof. It's about 310 calories and a special treat once in a great while when I have those kind of calories to spare.

I don't know if this helps you or not, but I'm craving one about now. Lucky Peet's is too far from home for me to go and get one (besides this, I've spent the calories for the day. )

Rice chex, Lara bars, Cheetos, most brands of bacon, applesauce, Snyder's of Hanover Gluten Free Pretzels, home made hummus and guacamole, rice crackers and cheese.

bellaa_x0 wrote: »

nvsmomketo wrote: »

Before you go gluten-free I recommend getting tested for celiac disease first. Celiac co-occurs with thyroiditis so you are at risk even if you have no symptoms.

The reason I say to get tested first is because you need to be eating gluten in the 8-12 weeks prior to testing for an accurate result. Even then celiac tests miss a substantial minority of celiacs so it is a good idea to get multiple tests run.

If you choose to get tested, these are the most common tests:
tTG IgA and tTG IgG (tissue transglutaminase )
DGP IgA and DGP IgG (deaminated gliadin peptides)
EMA IgA (endomysial antibodies)
total serum IgA - a control test
AGA IgA and AGA IgG (antigliadin antibodies) - an older and less reliable test

As for your question, be aware of GF substitute foods like store bought muffins, breads and cookies because they are lower in nutrients (flour isn't fortified), lower in fibre (mostly starches are used), and they tend to add extra sugars and fats compared to normal foods - otherwise it's just... bleh. I find paleo cookbooks, with baked goods made from almond flour and coconut flour are more healthy. JMO.

I do buy Udi's bread for my boys; they make a decadent chocolate muffin too. K-toos makes good cookies and Enjoy Life has nice products that are GF and allergen free.

I hope you feel better GF.

thank you! I will definitely keep that in mind.. didn't realize you had to be eating gluten for accurate results for Celiac testing

Yeah, it makes it hard on people with a gluten intolerance - they start feeling better on a GF diet, and then they have to make themselves sick again for three months in order to get tested. Not fun.

kommodevaran wrote: »

Do people with celiac or who suspect celiac get an instant and uncontrollable urge for baked goods?

Gluten is in only found in wheat, rye and barley. What about
chocolate
candy
ice cream
potato chips/crisps
nuts
dried fruit
popcorn
beef jerky
cheese
fruit
yogurt
vegetables and dip/hummus
sliced ham
bacon
pickels (pickled cucumber)

LOL When told we can't have gluten, a knee jerk response is often, "But what CAN we have?" The foods you listed are naturally GF - usually. Chocolate to beef jerky on that list can often have gluten contamination though. I've seen it in yogurt, hummus, and bacon too. Celiacs become pro-label readers.

Other gluten containing flours are: bulgar, coucous, dinkle, durum, einkorn, farina, fu, freekah, graham flour, kamut, korasan, mur, seitan, semolina, spelt, triticale, and most oats and bran.

Here's a few that I like.

I am very very far from gluten free, love gluten, it makes bread possible. But only things that have wheat have gluten, and I enjoy plenty of snacks that don't.

We make our food at home, btw.

Popcorn!!!
Salted Tortilla Chips
Nachos made with the above tortilla chips.
Fruit, any kind of fruit.
Simple vanilla or coconut ice cream, any homemade ice cream.
Avocado
Cheese
Hummus
Peanut butter and celery

Brownies are the least offensive gluten free pastry sort of thing, since they have very little flour to begin with and don't need to rise, you can use pretty much any sort of flour in those.

robininfl wrote: »

I am very very far from gluten free, love gluten, it makes bread possible. But only things that have wheat have gluten, and I enjoy plenty of snacks that don't.

Other grains besides wheat have gluten. Barley and rye for example.

But there are several grains that do not contain gluten - rice, corn, millet, buckwheat and quinoa for example.