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jus_in_bello
Posts: 326 Member
Since there are quite a few threads with the same general questions I figured it was time to have a sticky.
Some of us have been gluten free for years, some of us are just learning we might need to go GF. Those first months are terrifying and confusing and full of mistakes.
The least we long term GF folks can do is offer the best advice we received when going GF.
Please leave your advice, favorite blogs, recipe books, GF beers/alternatives, and stories.
Some of us have been gluten free for years, some of us are just learning we might need to go GF. Those first months are terrifying and confusing and full of mistakes.
The least we long term GF folks can do is offer the best advice we received when going GF.
Please leave your advice, favorite blogs, recipe books, GF beers/alternatives, and stories.
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When you are going GF don't start by eating the processed GF junk in the hippie aisle of the grocery store. Go for naturally gluten free foods, lots of veggies and fruits, corn, rice, potatoes, root vegetables, grass fed beef/chicken/eggs, fish, dairy, and coconut oil.
Going GF might bring other food intolerances into the light. I had to go egg and dairy free for 6mos-1year. I can eat both in small doses now.
Being GF does not mean sub-par food!
Websites: Celiac.com <- I cannot stress how helpful this site was to me when I first when GF. They were incredibly helpful, patient, and they know what is up.
Blogs:
Glutenfreegirl.com
xgfx.org
ohsheglows.com
Recipe Books:
Easy Gluten Free Baking Elizabeth Barbone
Babycakes Gluten Free
Flying Apron Strings
CIA Gluten Free
Allergen Free Baking
Beers/Alternatives:
Daura (http://www.estrelladamm.com/en/daura_gluten_free_beer/)
Wood Chuck
Wine
Most hard liquors are GF, including Whiskey, which was my immediate concern on learning I had a gluten issue.
Stories:
When I found Daura I drank one while I ate the first decent pizza I'd had in 2 years. I cried on my kitchen floor. I hadn't realized how much I missed good beer and pizza until that moment.
I once walked away from a full grocery cart in Giant because I was so stressed and pissed at my body for being such a PIA. I couldn't find GF sunflower seeds and I was just done, I was so mad that I had to deal with this crap I just walked away.
I found what I thought was an awesome GF donut (yellow box Kinnikinnick) and was giddy to give one to my roommate who looked up at me with such sadness in her eyes as she said, "You don't remember what donuts taste like. I'm so sorry." Last time I saw her I took donuts that I made from the Babycakes book and she *loved* them.1 -
I felt so much better after going gluten free that it has never bothered me to do without. It's only been since last December. My only advice is to cook at home. I didn't have to do so much to change my ways because I already cooked a lot of things that were gluten free, or only needed minor changes. I had not eaten pizza or doughnuts in years anyway, so even though I hypothetically miss them, it hasn't seemed like something I'm missing.
Quick breads are much easier to convert to gluten free flours than yeast raised breads, in my experience. Some of the gluten free mixes are worth the extra expense. Pamela's pancake mix is great for pancakes, scones, and waffles, and, unlike GF Bisquick, it does not contain sugar as a major ingredient.
I empathize about not being able to find sunflower seeds that are gluten free. There are so many things that should be gluten free and are not because of cross contamination. I hate it when I miss some tiny little warning somewhere on a box, until after I've bought something.
I miss Pearl River soy sauce. Soy sauce made without any wheat doesn't taste as rich. I keep an eye out for soy sauce brewed with rice instead of wheat, but I haven't found any.
The only thing I'm worried about is traveling. I'll miss eating bread in France, but I plan to take GF crackers so I can eat the cheese.0 -
Can't eat seeds and nuts either so a lot of the flours are out for me. The one lesson that was most important was, when you do buy the GF junk food stay away from just rice flour (and Kinkkinik generally - worst excuse for a donut e-ver) Glutino, Aleia, Schar, Udi's are the best. And for my fellow Jews - Udi's bagels are good rolls. Glutino bagels don't insult the lox.0
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I found eating gluten free in London was easier than at home. Just tell the hostess you're Celiac. They sent a food guide to my table to help me order in London. Hopefully you'll find the same in Paris.0
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Thanks a lot for this post! Lots of helpful info and sites. I'm looking up recipes on the celiac site right now! Made me want apple pie lol.0
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I personally love tamari instead of gf soy sauces - the taste is much more complex and sweet, and is especially awesome on sushi!
Also, I LOOOOVE "The Cake Doctor Bakes: Gluten Free" for super easy special occasion cakes. All of them come out amazing, but I always set the timer for about 5 min less than her baking time just to check. I usually end up using the lower number on her baking times. No one notices the cakes are gluten free as long as you don't overbake them!
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Well this is all new to me and I have severe IBS also ,I am sure as time goes on it will get easier,but right now I seem to always have that small amount of food with gluten in it,,,,,I will learn!0
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Two other blogs/websites that didn't get mentioned:
Adventures of a Gluten Free Mom
Gluten Free on A Shoestring
Advice I didn't get that I wish I had:
If your server doesn't immediately know what gluten or celiac is- then your food is not going to come gluten free. They will likely not understand the importance of cross contamination and will use dirty hands to prepare and serve your plate. The staff's general awareness/education on your plite corresponds to the likelihood of getting sick. Not always true but I dont really eat anymore at places anymore that havent trained their servers about food allergies.
If the ingredient is modified, it's safer to just avoid it. A lot of "modified" food are modified with wheat. Same goes for "maltodextrin" - it can come from corn, wheat, barley, etc. If it doesnt list the source its not safe for sensitive people unless its in packaging that clearly is labelled GF.
Grocery shopping with take three times longer and you will walk away with less food. Plan ahead and plan your meals so you actually walk away with food that can turn into a meal. Just avoid the aisles unless you actually need a food item. Gluten friendly items are mostly around the perimeter of the store- fruits, veggies, meat, dairy.0 -
Advice I didn't get that I wish I had:
If your server doesn't immediately know what gluten or celiac is- then your food is not going to come gluten free. They will likely not understand the importance of cross contamination and will use dirty hands to prepare and serve your plate. The staff's general awareness/education on your plite corresponds to the likelihood of getting sick. Not always true but I dont really eat anymore at places anymore that havent trained their servers about food allergies.
Worth repeating. When I find a restaurant that is run by someone who has celiac disease, I go there again and again. The internet is a great tool for researching ahead of time when you travel. I've found gluten free food in some of the most out-of-the-way places.
The worst part of going gluten free, for me, was figuring out which medications contain gluten.1 -
What was the tasty gluten free pizza that you found? I haven't found one I love yet. Are there any deep dish gluten free pizzas? That's what I really miss.0
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Yes... find GF flour that you like and make the dough yourself... and put your cheese and veggies and meat (or whatever) on it from there.... actually READING directions was key... cook the crust FIRST... then recook with ingredients on top. Best pizza ever. I am so glad I can have pizza every now and again and it doesn't make me SICK or BLOATED...... *win*What was the tasty gluten free pizza that you found? I haven't found one I love yet. Are there any deep dish gluten free pizzas? That's what I really miss.0 -
I agree, and let me just add that Chocolate Covered Katie has good HEALTHY recipes and she has a seciton for Gluten Free.
Udi's Pizza crusts are my FAVE!!!
Some of the stuff that is marketed as gluten free is just plain NASTY!!! My dog wouldn't even eat it.
Add me if you like.
Sharon0 -
I went gluten free for 8 weeks sick of being fobbed off by many doctor's, and I was totally amazed by the outcome how fit and healthy and good I looked and felt in a very long time :-). So yesterday I returned back to the doctors and with a bit of pushing and being firm I glad to be finally sent for blood tests but the down side is that I have to eat all the food again for two weeks which was masking me bad :-( , but hopefully at the end of it I will get the answers I need and start a fresh and get back on track to that new happy me again.... Would love to find friends or any advice as I'm new to all this would be greatly appreciated , ie foods GF recipes and general wellbeing .0
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Newbie in the group....and 8 day newbie to gluten free. Great info! Thanks!0
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What was the tasty gluten free pizza that you found? I haven't found one I love yet. Are there any deep dish gluten free pizzas? That's what I really miss.
I make my own Pizza. Believe it or not Pilsbury make a decent GF dough that I use. Than you can mix and match your own toppings. Believe it or not I switched my kids over on the pizza to eating mine and they like it better.0 -
Pamela's pancake mix is great for pancakes, scones, and waffles, and, unlike GF Bisquick, it does not contain sugar as a major ingredient.
I empathize about not being able to find sunflower seeds that are gluten free. There are so many things that should be gluten free and are not because of cross contamination. I hate it when I miss some tiny little warning somewhere on a box, until after I've bought something.
I miss Pearl River soy sauce. Soy sauce made without any wheat doesn't taste as rich. I keep an eye out for soy sauce brewed with rice instead of wheat, but I haven't found any.
I know this is an older post, but still... I agree Pamela's mixes are great - my hubby makes us pancakes on Sunday mornings while I laze in bed. He likes them too and doesn't need to be GF.
I take it you are not eating raw hulled sunflower seeds as they ARE GF. It's the roasted or seasoned ones in the shells that aren't.
For soy sauce, I use Bragg's aminos, tastes like regular ss but labelled GF. I also use San-J sauces since they are also GF and taste good if I need a change - I like the Thai Peanut Style Sauce.
Liana0 -
I realize you posted this almost a year ago but THANK YOU!! My son LOVEs making cakes from the Cake Doctor books. I will definitely be buying the GF book.0
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Thank you all! this thread has been very helpful to me. I am just starting out in the GF world.0
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..really like Coconut Aminos to use anywhere soy / wheat is called for,even on salads.Read somehere that Tamari,& or Brags..makes Naturaly fermented MSG...BEING highly Sensitive.. the Coconut Aminos have No reactions here.Hope this may help someone.0
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I do not have celiacs. I carry around GlutenEase with DPP-IV Activity for when I accidentally ingest gluten or I'm unsure if cross contamination has occurred. I helps to break down gluten and I don't get gluten cravings after eating gluten.1
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I have the DH form of celiacs which causes a blistery intense itchy rash I have been gluten free for almost a year. At first it's hard but then when you start to feel better it gets easier but we all still have our days we miss certain foods. I struggle with getting enough vitimans and really wish I had a love for veggies. Prepackaged GF foods make me gain weight super fast. Anyone have any suggestions to enjoying veggies.0
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I have the DH form of celiacs which causes a blistery intense itchy rash I have been gluten free for almost a year. At first it's hard but then when you start to feel better it gets easier but we all still have our days we miss certain foods. I struggle with getting enough vitimans and really wish I had a love for veggies. Prepackaged GF foods make me gain weight super fast. Anyone have any suggestions to enjoying veggies.
Use all kinds of interesting spices on your veggies - curry powder (make sure it's GF or mix up your own), ginger on carrots, fresh mint on peas, fresh or dried basil with tomatoes, squash with a sprinkle of nutmeg etc. You can always use butter on them, and yogourt for a tangy sauce. Do a search on allrecipes.com for the veggie in question and just sub any gluten type ingredients for GF stuff.0 -
We love our veggies in stir frys and stews/soups. We also like them hidden in things. For example, I have a spaghetti sauce recipe from my mom that uses squash as the main base. It is great because you don't taste the squash and it can be canned, so we get to use peak-season veggies but still enjoy a great sauce.
We really like Bob's Red Mill gluten-free pizza dough mix. I wet my hands with water to spread the dough out, and it makes huge pizzas. The rise time may vary depending on your humidity though - on dry days, I leave it to rise up to 20 minutes longer.
We also tend to use the word "allergy" at restaurants when going for the first time. In our experience, most people tend to treat it like a peanut allergy when we use the term "gluten allergy" - it helps avoid the cross-contamination issue.
Shar is our favorite brand! We found GF sandwich bread from them that lasts all week. It's expensive, but worth it so this full-time woman doesn't have to give up a saturday making bread that will last 3 days before it's inedible. The hubby also loves Omission and Redbridge as GF beers. Omission has the gluten removed after brewing normally, and Redbridge is made with sorghum instead of wheat, rye, or barley.0 -
I don't have a gluten allergy but my 1 year old son does. At first it wasn't so hard because he was on baby food but now that he has started table foods I find myself making the same food every week. I would like to go gluten free also to improve my health and so I don't have to make two different meals everyday. The most frustrating thing I have found so far is that you have to read the back of everything that doesn't state in big bold letters gluten free, now my grocery shopping takes twice as long.0
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I applaud you for wanting to be involved in your son's eating habits but honestly if you don't need to be GF then there really is no medical reason to do it. Eating less processed food is always a good thing and replacing one for another kind is merely defeating the purpose. I've found that eating healthier means more fresh foods so you don't have to worry about labels. Besides the food replacement is just so expensive anyways. Have you considered getting a really nice blender and making fresh soups, smoothies and casseroles?
You're already taking the steps to eating healthier by reading the labels. Besides we all need to be more aware of what we're eating these days. Just sayin'!0 -
heatherdonovan3 wrote: »What was the tasty gluten free pizza that you found? I haven't found one I love yet. Are there any deep dish gluten free pizzas? That's what I really miss.
Freschetta's gfree pizza is so good that when I first made it, I thought I had accidentally swapped it with one of my brother's wheat crust ones! I had to dig out the box to make sure. It tastes just like any "normal" wheat flour thin crust. They're sold pre-made and frozen.
I also really love Daiya's pizzas. Not only are they gluten free, but they also lack other things like dairy and eggs (and even more, the list is too long to remember) which I love because my stomach gets upset super easily.0 -
This is so helpful, thank you all. I love Udi's bread, pizzas and pizza crusts. Otherwise I tend to just eat non-gluten foods for the most part. Glutton has some decent stuff, too. I was off gluten for a few years following an elimination diet that showed it was obviously an issue for me. But then I had to reintroduce it to have a celiac test recently (negative) and felt awful! I'd rather feel great than eat gluten! It was a great reminder.0
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I have been GF free for 10 years. My last biopsy showed my stomach lining completely healed. You can recover your health but need to be strict about everything. There are so many more products available now than there was 10 years ago when I got diagnosed and no one even knew what GF meant at a restaurant. It is so much easier now. I am glad this has come of age.0
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These are the things I wish I'd have known when I was first diagnosed, it would have made the transition so much easier.
1. No liquid smoke unless labelled gluten free
2. No items labelled 'modified' unless it specifies what was modified and it isn't wheat
3. Aim to cook from scratch to start with and only look for one or two packaged foods each time you shop or it'll take hours to get round the supermarket
4. Expect to find other things you are intolerant to (1 have 9 intolerances)
5. Avoid MSG (it has the highest chance of also making you react) so no Chinese takeaway unless they don't use MSG in the restaurant
6. If the waiter/waitress doesn't know what you are talking about don't eat there
7. Contact restaurants/hotels before going to give them a chance to have the correct ingredients in to provide you with suitable food
8. Always check the labels of your packaged food as they can change the recipe or environment the goods are made in so they are no longer safe to eat (Cadburys)
9. Even if it would be classed as naturally gluten free still check the label for gluten if it is packaged ie frozen veg (yes seriously some has wheat in the ingredients!)
10. Carry emergency food with you when travelling so you can eat safely if stuck i.e 9 Bars, rice crackers, GF dehydrated foods, etc. (I still carry a 9Bar everywhere with me and dehydrated foods when going abroad after 6 years 'just in case')
11. Expect to hate your situation/feel sorry for yourself at different times even if you feel absolutely great. It's like a grieving process losing all the 'easy to eat' foods that everyone else can eat
12. Skip the added calories and have lettuce in place of bread (although GF bread has started to improve it will never be bread as the taste is completely different)
13. You can lose friends over it as they see it as 'too much hassle' to accommodate your change in diet. They weren't real friends anyway
14. Get your family checked (blood relations) but only if they want to, don't push it
15. You're not alone
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I have celiac and totally agree that almost all gluten-free bread has improved but will never taste like real bread. I miss real bread so much. Then about two weeks ago, I discovered that La Brea Bakery (I'm in California; not sure if the brand is national) now makes gluten-free white and multi-grain sandwich loaves. They were pricey but I thought I'd give them a try as this is such a good bakery. To my amazement, I can eat the bread soft - I have NEVER been able to eat any other brand and even pretend it tasted like bread unless I toasted it. For the first time in years, I had a sandwich on soft white bread. It was wonderful. Obviously, white bread has its own junk food issues, but it's still great to keep a loaf of this in the freezer for when I'm feeling left out on on the bread thing.
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