Gluten Free Update #3: Troubles, Oh Yeah I Got Them
Okay, so at some point I figured that the wheels would come off this experiment. Not that I’m quitting, I just realize I need to be smarter about what I eat.
Suffice it to say, my mistakes are wholly my fault. I should know better, but if I was really Celiac, I’d be in trouble.
Amongst my gaffes:
- Soy Sauce. It’s made with wheat. I knew it was made with wheat. I tend to choose tamari because it has a milder flavor due to the fact it’s made with rice. D’oh. The bigger issue, though, is soy sauce finds its way into a lot of things I like to eat including unagi sauce on sushi and BBQ pork buns at the Asian market (of which I have had several due to their rice dough.) Ugh.
- Maltodextrin. I’d like to get more opinions on this. I’ve heard it can be a problem because it’s made from wheat in some countries. Generally, though, since I am still learning about gluten free foods, I should have followed the rule if I don’t really know what it is, I probably don’t need to eat it.
- The biscuits at the Bristol. The biscuits are delicious. Sweet, yet doughy. And oh yeah, they’re made from gluten. Because enjoying them is a force of habit, I totally wasn’t even thinking as I was munching away tonight at dinner. Stupid, stupid, stupid.
My consolation is that I had to write a similiar post after becoming vegan where I realized I was chowing down on a whole lot of animal products I couldn’t see and weren’t in the dish. Still, I feel bad… so learn from my mistakes in order for me to feel better about life. K? Thanks!
In all seriousness, I think part of the gluten free experience is learning what to look for in labels. It also means thinking before I eat anything. I’ll get better.
Anyway, enough berating myself for now. I did want to share one quick recipe. I realize it’s simple, but it’s so darn tasty.
This was the topping I put on my bunless burgers over the weekend. It uses Miracle Whip (which according to Celiac.com is okay), but if you don’t want the dairy, swap it out for some veganaise, 1/2 of a lemon’s worth of juice, and a healthy pinch of sugar. It also uses sriracha, which according to Celiac.com, is cool, too.
Sriracha Miracle Whip Recipe
Yep, not even mayo. Sriracha miracle whip. I totally took the easy way out.
You will need:
- 1 tablespoon sriracha
- 2 tablespoons Miracle whip
Mix well and enjoy.
The majority of people who have Celiac Disease require a diet 100% gluten free. Making finding foods that will keep us out of the hospital emergency room and safe from the potentially deadly effects even more difficult. We are safer dealing with companies that STRICTLY make and maintain 100% gluten free foods and/or making our own condiments, dressing etc. from scratch with natural unprocessed foods. If you are dealing with a company that makes a wide range of products, some of which do have gluten, they are allowed to label their products gluten free as long as the gluten in the product is less than 20 parts per million.
So be aware, if you have celiac disease and/or an allergy to gluten and have been maintaining what you believe is an actual gluten FREE diet but still find yourself having reactions, find out from the manufactor of the suspected food if there is gluten:
1. Present in Product
2. Present in other Products Manufactured on the Same Line
3. Present in other Products Manufactured in the Same Plant
The above is a good rule of thumb for following with any life threathening food allergy! Good Luck.