Helping you find peace within the chaos of a gluten-free lifestyle
Having lived in Ohio’s capital for years with Celiac, I can say I am thoroughly impressed with the gluten-free bakery scene here. If you’re a Columbus local looking to explore your options or you’re a visitor looking for some allies, this list of Gluten-free Bakeries in Columbus is great to add to your toolkit.
Do you struggle with finding safe places to eat when traveling to new areas? Are you constantly hunting for safe snacks at the gas station or airport on those long trips? Endure the struggles no more because I am going to share with you my top tips on traveling gluten-free.
In the spirit of celiac disease awareness month, I wanted to dedicate this recipe post to make a gluten-free version of a widely favorited American breakfast food. This Fluffiest Gluten-Free Waffle Recipe will not leave you or your family disappointed. While I eat them on very rare occasions (I’m talking like MAYBE 3-4 times a year), when I do enjoy them I make it special. That means I make a spread of delicious toppings I can throw on top of my waffles! Some of my favorite toppings to put on my waffle are:
◊ Drizzled Peanut Butter (as pictured in above) which is made by stirring water and peanut butter together until a paste consistency is formed
◊ Fresh Berries (they add a light and fresh touch to an otherwise heavy meal)
◊ Jam or Jelly (my favorite is lingonberry)
◊ Homemade Chocolate or Caramel Sauce (need I say more?)
◊ Maple syrup
Comment below what your favorite waffle toppings are!
Pro-tip: I like to meal-prep a bunch of waffles at one time so that I have them ready to enjoy throughout the week. I make them so rarely that when I do, I like to make the most out of it and get some meal-prepped breakfast out the way too!
Want more topping ideas? Try topping your waffle with some homemade Simple Gluten-Free Granola!
Want to learn more about celiac disease? Check out this post!
on medium heat
, Baking Powder
, eggs, milk, melted butter, salt, and sugar to a large mixing bowl. and let cook for about 5 minutes (or until minimal to no steam is escaping from the machine).
This post is going to be a lot different from my other posts. It’s going to be somewhat informal and it’s going to be a very personal and very real post. Learn about the lessons I learned, the diet philosophies I adopted, the symptoms I endure, the frustrations I have, and why I ultimately don’t hate having celiac disease.
Ingredients:
2 cups gluten-free oats
1/4 cup hemp hearts
1/4 cup chia sees
1/2 cup shredded coconut
1/4 cup raisins
1/4 cup melted coconut oil
1/3 cup honey
1 tsp honey
Hi, my name is Tayler Silfverduk and some of you may or may not know that I have celiac disease. This diagnosis means I’m not following a fad diet by eating gluten-free. No, I am following a medically prescribed diet that helps ensure that I stay healthy.
This is true for anyone else with celiac disease. Someone following a gluten-free diet due to a diagnosis of Celiac disease is not following the diet because it’s a fad diet. Going gluten-free will not be a temporary change for them. This isn’t one of those diets where they follow it strictly for a few months and then fall off the wagon and can return to normal eating. No, a gluten-free diet is a medically prescribed diet for those diagnosed with celiac disease. They have to follow this diet for the rest of their lives. It’s serious and deserves support.
Reminder, it’s not a fad diet! Celiac disease is an autoimmune disease diagnosed after someone undergoes a series of serious tests. It’s when someone’s body literally attacks itself after consuming gluten. Hence, celiac disease is deemed an autoimmune disease.
Like mentioned above, when someone eats gluten, the body attacks itself. While no, someone with celiac disease won’t fall over dead immediately after consuming gluten, their bodies can endure irreparable damage that can lead to the development of serious conditions and possibly death.
Damage is done to the lining of the small intestine when someone with celiac disease eats gluten. The lining of the small intestine is lined with finger-like projections called villi. Villi help increase the surface area of the small intestine and thus, promote nutrient absorption. When someone with celiac disease eats gluten, the body launches an immune response that attacks the villi of the small intestine. Remember, the Villi aid in absorption so when they are damaged it can cause malabsorption of nutrients in the small intestine and thus, it can lead to nutrient deficiency.
While everyone with celiac disease experiences damage to their small intestinal villi when eating gluten, the outward symptoms are not all the same. This isn’t a pretty disease guys, some of this can get gross. Some people have no symptoms and some people have more symptoms than they care to mention but here is a list of some common ones:
People with Celiac disease must eat a gluten-free diet to minimize/eliminate symptoms and prevent permanent damage to their small intestine. There is no way around eating gluten-free with celiac disease. Eating gluten-free foods is important and so is making sure foods aren’t cross-contaminated. Cross-contamination can be something as minuscule as you eating a sandwich and not washing your hands before preparing a salad for someone with celiac disease. This means at group gatherings, don’t use the same serving utensils for the wheat pasta and the gluten-free pasta.
Someone diagnosed with celiac disease is not following a gluten-free diet temporarily. Doctors medically prescribe a gluten-free diet for people with celiac disease. People with Celiac must follow this medically prescribed diet for the rest of their lives to prevent serious complications.
To reiterate in applications related to me. I’m not following a fad diet, I am following a life-long medically prescribed diet in order to prevent irreparable damage to my body.
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