Gluten Free Article
Replies
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Interesting article, thanks0
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Yeah, anything requiring gluten-free flour blends is generally worse for you than plain ol' wheat (celiacs excepted). I cook gluten-free for my legit celiac father-in-law and it can be equally healthy as my usual food (a mix of meat, potatoes, and veg) or worse (gf pasta, rice noodles, etc.). Doing it for funsies is so strange - it's expensive, unless you just give up all gluten-containing foods. And beer. Who gives up beer for no reason?1
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Gluten intolerance is a legit thing. You don't have to be celiac to reject gluten.5
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Try reading the article. It makes having a discussion so much more fun.0
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They recently added a few gluten-free treats at my employee cafeteria which are made by an outside vendor. It's awesome for the people who want sweets but can't have gluten. As a confirmed glutenvore, I just wanted to see how they tasted. Picked up a brownie smaller than the palm of my little baby hand, turned it over to read the label, and....500 calories? Are they insane? Why? Why would you eat that just for the sake of avoiding gluten if you don't even have to?2
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It takes a lot of sugar and fat to get passed the lack of gluten. Mmm, gluten.0
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I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.3
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I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.
I made homemade brownies once and posted about it on Facebook. My gf friend took my recipe, leaving everything else the same, and swapped out flour with her own gf flour blend. She said they tasted exactly like a regular brownie. I wish I had the nutrition info, but I can't imagine the calories were blown up by so much as to equal the gf brownie in the cafeteria. It's definitely more sensible to learn to make your own, or at least compare nutrition info before buying factory-made gf stuff. Because seriously. 500 calories for a brownie that wouldn't fill my tooth is nanners.0 -
PaulaWallaDingDong wrote: »I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.
I made homemade brownies once and posted about it on Facebook. My gf friend took my recipe, leaving everything else the same, and swapped out flour with her own gf flour blend. She said they tasted exactly like a regular brownie. I wish I had the nutrition info, but I can't imagine the calories were blown up by so much as to equal the gf brownie in the cafeteria. It's definitely more sensible to learn to make your own, or at least compare nutrition info before buying factory-made gf stuff. Because seriously. 500 calories for a brownie that wouldn't fill my tooth is nanners.
Those might have been maybe made with almond flour? That's all I can think of for being that ridiculously caloric. Or a nut butter type thing.
Because brownies with just a flour substitute are pretty much one of the easiest things to make gluten free. They're pretty forgiving.1 -
GottaBurnEmAll wrote: »PaulaWallaDingDong wrote: »I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.
I made homemade brownies once and posted about it on Facebook. My gf friend took my recipe, leaving everything else the same, and swapped out flour with her own gf flour blend. She said they tasted exactly like a regular brownie. I wish I had the nutrition info, but I can't imagine the calories were blown up by so much as to equal the gf brownie in the cafeteria. It's definitely more sensible to learn to make your own, or at least compare nutrition info before buying factory-made gf stuff. Because seriously. 500 calories for a brownie that wouldn't fill my tooth is nanners.
Those might have been maybe made with almond flour? That's all I can think of for being that ridiculously caloric. Or a nut butter type thing.
Because brownies with just a flour substitute are pretty much one of the easiest things to make gluten free. They're pretty forgiving.
I'll have to look at the ingredients next time. All I saw was the calorie count and I dropped it like a hot potato.1 -
It's things like this that make me feel sorry for my wife (besides having to put up with me). She is gluten intolerant, but also dairy, potato, bean etc. etc. etc. So gluten free does not mean she can eat it properly. For bread, it has to be rice flour.
Not fun seeing her doubled over in pain for not checking the ingredients carefully enough.0 -
PaulaWallaDingDong wrote: »GottaBurnEmAll wrote: »PaulaWallaDingDong wrote: »I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.
I made homemade brownies once and posted about it on Facebook. My gf friend took my recipe, leaving everything else the same, and swapped out flour with her own gf flour blend. She said they tasted exactly like a regular brownie. I wish I had the nutrition info, but I can't imagine the calories were blown up by so much as to equal the gf brownie in the cafeteria. It's definitely more sensible to learn to make your own, or at least compare nutrition info before buying factory-made gf stuff. Because seriously. 500 calories for a brownie that wouldn't fill my tooth is nanners.
Those might have been maybe made with almond flour? That's all I can think of for being that ridiculously caloric. Or a nut butter type thing.
Because brownies with just a flour substitute are pretty much one of the easiest things to make gluten free. They're pretty forgiving.
I'll have to look at the ingredients next time. All I saw was the calorie count and I dropped it like a hot potato.
Here's the info from the package:
My brownies have butter, flour and sugar as the main ingredients, and 1/16 of a 13x9 pan comes to 242 calories. I haven't made them since I started tracking so I don't know what they weigh.0 -
GF baked goods are often made with starches, which are not fortified like wheat flour. Nor does it have the fibre to help with digestion of that starch.
I stick with almond meal and coconut meal for flours. They don't have that light airy feel that gluten products do but it's a pretty good compromise and the nutritional value is better in my mind.0 -
PaulaWallaDingDong wrote: »PaulaWallaDingDong wrote: »GottaBurnEmAll wrote: »PaulaWallaDingDong wrote: »I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.
I made homemade brownies once and posted about it on Facebook. My gf friend took my recipe, leaving everything else the same, and swapped out flour with her own gf flour blend. She said they tasted exactly like a regular brownie. I wish I had the nutrition info, but I can't imagine the calories were blown up by so much as to equal the gf brownie in the cafeteria. It's definitely more sensible to learn to make your own, or at least compare nutrition info before buying factory-made gf stuff. Because seriously. 500 calories for a brownie that wouldn't fill my tooth is nanners.
Those might have been maybe made with almond flour? That's all I can think of for being that ridiculously caloric. Or a nut butter type thing.
Because brownies with just a flour substitute are pretty much one of the easiest things to make gluten free. They're pretty forgiving.
I'll have to look at the ingredients next time. All I saw was the calorie count and I dropped it like a hot potato.
Here's the info from the package:
My brownies have butter, flour and sugar as the main ingredients, and 1/16 of a 13x9 pan comes to 242 calories. I haven't made them since I started tracking so I don't know what they weigh.
WOW! They'd better taste freaking amazing!0 -
PaulaWallaDingDong wrote: »PaulaWallaDingDong wrote: »GottaBurnEmAll wrote: »PaulaWallaDingDong wrote: »I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.
I made homemade brownies once and posted about it on Facebook. My gf friend took my recipe, leaving everything else the same, and swapped out flour with her own gf flour blend. She said they tasted exactly like a regular brownie. I wish I had the nutrition info, but I can't imagine the calories were blown up by so much as to equal the gf brownie in the cafeteria. It's definitely more sensible to learn to make your own, or at least compare nutrition info before buying factory-made gf stuff. Because seriously. 500 calories for a brownie that wouldn't fill my tooth is nanners.
Those might have been maybe made with almond flour? That's all I can think of for being that ridiculously caloric. Or a nut butter type thing.
Because brownies with just a flour substitute are pretty much one of the easiest things to make gluten free. They're pretty forgiving.
I'll have to look at the ingredients next time. All I saw was the calorie count and I dropped it like a hot potato.
Here's the info from the package:
My brownies have butter, flour and sugar as the main ingredients, and 1/16 of a 13x9 pan comes to 242 calories. I haven't made them since I started tracking so I don't know what they weigh.
I can't even see what would make them so horrifically calorie dense from those ingredients!?0 -
Sugar and butter being listed first probably have something to do with it.3
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And then chocolate chips. They're pretty much a bar of frosting.estherdragonbat wrote: »Sugar and butter being listed first probably have something to do with it.
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It looks like fudge, not a brownie.1
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Yes! Fudge. The starchy element is way down the list. Madness. Oooh goodie, GF brownie, oh wait, can only have a sliver.0
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When I hear people in the gym spouting, "oh you should go gluten free", makes me think about all the people who sanitize everything in their home all the time. Being "exposed" to non lethal things helps the body to adapt.
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
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When I hear people in the gym spouting, "oh you should go gluten free", makes me think about all the people who sanitize everything in their home all the time. Being "exposed" to non lethal things helps the body to adapt.
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
And these people are in the germ factory of a gym?
(I use the gym, but I also work in the germ factory of elementary schools.)0 -
PaulaWallaDingDong wrote: »They recently added a few gluten-free treats at my employee cafeteria which are made by an outside vendor. It's awesome for the people who want sweets but can't have gluten. As a confirmed glutenvore, I just wanted to see how they tasted. Picked up a brownie smaller than the palm of my little baby hand, turned it over to read the label, and....500 calories? Are they insane? Why? Why would you eat that just for the sake of avoiding gluten if you don't even have to?
And now you know why I - a celiac disease diagnosed human - bake my own desserts and some breads. I refuse to add extra fat and sugar to get good taste. That's what spices and vanilla are for.4 -
snickerscharlie wrote: »PaulaWallaDingDong wrote: »PaulaWallaDingDong wrote: »GottaBurnEmAll wrote: »PaulaWallaDingDong wrote: »I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.
I made homemade brownies once and posted about it on Facebook. My gf friend took my recipe, leaving everything else the same, and swapped out flour with her own gf flour blend. She said they tasted exactly like a regular brownie. I wish I had the nutrition info, but I can't imagine the calories were blown up by so much as to equal the gf brownie in the cafeteria. It's definitely more sensible to learn to make your own, or at least compare nutrition info before buying factory-made gf stuff. Because seriously. 500 calories for a brownie that wouldn't fill my tooth is nanners.
Those might have been maybe made with almond flour? That's all I can think of for being that ridiculously caloric. Or a nut butter type thing.
Because brownies with just a flour substitute are pretty much one of the easiest things to make gluten free. They're pretty forgiving.
I'll have to look at the ingredients next time. All I saw was the calorie count and I dropped it like a hot potato.
Here's the info from the package:
My brownies have butter, flour and sugar as the main ingredients, and 1/16 of a 13x9 pan comes to 242 calories. I haven't made them since I started tracking so I don't know what they weigh.
WOW! They'd better taste freaking amazing!
I'm going to try one (might as well, since my employer pays for it), but not until I can take a break from caring about calories. I'm in the middle of a challenge right now and I need that $$$.0 -
What's the joke? Everyone in California is so afraid of gluten you can rob a bank with a bagel.2
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fitoverfortymom wrote: »What's the joke? Everyone in California is so afraid of gluten you can rob a bank with a bagel.
Southern CA maybe. San Francisco has some awesome bread bakeries.0
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