Ah...how to deal with this??
Feb. 2nd, 2006 10:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shadowkatAs many of you know - if you've read my lj for the last five or six months, I am gluten-sensitive. This means I cannot eat anything with gluten in it. Gluten = wheat, barely, oats, kamut, spelt, and millet. Also be careful of buckwheat (cross-contamination), oats is controversial.
Here's the problem...I'm considering doing a couple of things that involve lots of activities around food and with people who love to eat foods high in glutens: BBQ sauce, pancakes, pizza, cakes, cookies, brownies, most creative chocolates/candybars, pies, bread, sandwiches, bagels, muffins, smores, beer, some wines (not all, most are fine - particularly California wines are fine), crackers...and some ice creams. Both trips will be in environments where my choices are going to be limited. They group decides. Money is a factor. And one takes place at a conference in a Holiday Inn.
I don't know what to do? Do I bring food with me? I don't want to be an inconvenience or put people out. This has been my fear from the beginning. I *hate* being a bother or a pest. I *hate* being noticed. I'm the sort who goes along with what the group wants to eat - yay democracy. This diet makes that impossible. I will get sick.
Help???
Here's the problem...I'm considering doing a couple of things that involve lots of activities around food and with people who love to eat foods high in glutens: BBQ sauce, pancakes, pizza, cakes, cookies, brownies, most creative chocolates/candybars, pies, bread, sandwiches, bagels, muffins, smores, beer, some wines (not all, most are fine - particularly California wines are fine), crackers...and some ice creams. Both trips will be in environments where my choices are going to be limited. They group decides. Money is a factor. And one takes place at a conference in a Holiday Inn.
I don't know what to do? Do I bring food with me? I don't want to be an inconvenience or put people out. This has been my fear from the beginning. I *hate* being a bother or a pest. I *hate* being noticed. I'm the sort who goes along with what the group wants to eat - yay democracy. This diet makes that impossible. I will get sick.
Help???
no subject
Date: 2006-02-03 12:13 pm (UTC)I can make all sorts of cookies and would be happy to make those which you would be able to eat. I doubt the techniques change just because the ingredients might.
I have been thinking about making those that you can eat. Cookie shipments should not be limited by such things IMO ;-)
no subject
Date: 2006-02-04 12:06 am (UTC)It is kind of you. Cookies are hard. Brownies easier - maybe because there's a lot of chocolat in them to counter-act the grainyness?
I've tried Arrowhead Mills Chocolat Chip recipe and it did not agree with me. Which astonished the celiac's I met with. Most of them aren't into sweets and just want bread substitutes, I'm of course the opposite. ;-)
The difficulty with using rice, bean, corn, and potatoe flours is that they don't have the ingredient that makes wheat rise and get firm, not just yeast, it's a protein, called gluten. So you have to add stuff to them such as Xananth Gum as a binder. I've become a collector of gluten-free baking flour...not on purpose, entirely.
I don't want you to put yourself out. And it does get pricey.
Not sure yet what I'm going to do yet.
But thank you for this reply, it cheered me up.