Wheat Intolerance
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I can't have gluten or cowmilk proteins. I do a lot of gluten-free baking because I really enjoy it. I certainly don't lack for yummy healthy things to eat though, lol. You're welcome to check out my diary and ask me for any recipes that look interesting to you.0
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if you are into asian food, alot of their food and recipes are gluten free, especially chinese, thai and vietnamese food. most of the noodles they use are rice flour noodles, hope that help. Oh and shopping at the asian store will definitely save you alot of money since their stuff is tend to be on the cheap side
Be careful with soy sauce, though. It has gluten.
I have Celiac, and I avoid all gluten free substitute foods. They make me feel just as sick as the real thing!
Seconded on the soy sauce. La Choy brand is GF, as well as the Hy-Vee store brand if you happen to be a Midwesterner.
It could be the xanthan gum in "substitute" foods that makes you feel so icky. I can't eat Glutino pretzels (well, most of their products, actually) without wanting to die.0 -
I am gluten-free, but the only gluten-free food I buy is Udi's bread or any specific sauce or dressing I need. I don't buy any pre-packaged food; if you're eating anything that comes as is (meat, eggs, almond butter, vegetables, fruits, quinoa) it's usually gluten free. You'll need to do some research into what actually contains gluten. Don't get discouraged, after reading into it and memorizing some stuff- you'll get it!
^ This. My older sister has Celiacs and I am gluten free.... This is basically my rule book0 -
Corn tortillas can be your best friend! I make a lot of quesadillas instead of using GF bread because it is so expensive. The Udi's brand is one of the very best breads, so I do buy that when it is on special. Rice, lentils, and beans are cheap, and can be the basis of many different meals. I cook a lot of Indian and Thai food (using GF tamari instead of soy sauce). There is a GREAT cookbook called Artisanal Gluten Free Cooking (it's on Amazon) that has all kinds of recipes, including a cornbread that turns out fantastic! You start out buying a bunch of odd ingredients for their flour baking mix, but it's worth it when you can bake your own things and have them turn out well.
Good luck to you!
ETA: Forgot to mention that Tinkyada brown rice pasta is pretty good. The GF pastas that have corn in them tend to clump together a bit, so I prefer rice and/or quinoa. Expensive, so I tend to buy that stuff only on sale, too.0 -
Here are somethings that I have switched out in my diet: I eat brown rice bread, rice pasta, rice cakes ( see a pattern here) Each of these items is available in my local, grocery store. The only thing that I have found is that rice pasta does not make good pasta salad, once it is cold the texture is odd. So I make rice salad: same as regular pasta salad with veggies and dressing but I use rice instead. There are specialized health food stores that have a wider selection of items, gluten free cookie and granola bars etc.
These items might be a bit higher in price but feeling better is worth that cost. Keep switching over to more fresh seasonal fruits and veggies to keep your overall costs down.
Last thought, once you have been off the gluten foods for a few weeks, your body may adjust to you being able to eat some it so an occasional cracker or pretzel may be in your future!0 -
GREAT POINT!!!! It seems there is such a "trend" of people who are going gluten free (aside from those with Celiac Disease) however those of us who can't eat Wheat suffer in the shadow. Its a challenge!0
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http://crockpot365.blogspot.com/2009/01/2008-flashback-entire-year-in-order.html
If you use your slow cooker, there are some really great recipes here. Her family is gluten free (I think her youngest has Celiac), so all of the recipes are, too. I'm not intolerant to wheat or gluten, but I sometimes cook for friends that are. Good luck. 0 -
I've been gluten-free for 7 years, and essentially grain-free for 6 months (I eat quinoa, actually a seed, and millet occasionally). Not much to add, as there has been lots of good advice already offered. I also can't eat corn, soy or dairy, so I am a plant-based eater with fish, meat and eggs for protein. Although I don't do any GF baking anymore, this woman is pretty popular in the GF world, and I've found some great recipes on her site, she's also on Facebook and posts ideas regularly:
http://glutenfreegoddess.blogspot.com/0 -
Good advice so far, and I would echo it all. I haven't seen anyone mention potatoes or beans! I am completely grain free, so rice and corn are out for me too, but root veggies and beans are dirt cheap, so then I can afford to get quinoa and buckwheat (pseudocereals, not grains) as well.
Don't forget all of the usual frugal shopping tips apply here too! Shop the sales, keep a price book, buy loss leaders. My diet makes reading flyers superquick; I don't look at any of the processed foods, unless they are things like canned beans or fruit, just look for what produce is on sale this week and plan my meals around those.0 -
When I'm broke, I don't buy substitutes. Pretty much it.
lol. I'm always broke so I never buy them. Just the pasta once in a while.0 -
We like Chebe bread mix. We make crackers with it too. Hang in there!!!0
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I'm wheat free for health reasons as of the past few weeks-- mostly gluten free but I eat rice occasionally. I find I like eating wheat free-- it makes low-calorie choices easier and forces me to eat creatively. I also feel a lot better off wheat. One of my favorite meals to make is well-seasons scrambled eggs with tons of veggies and some or the other meat. There are so many possibilities with eggs that some weeks I eat them every day. I also eat tons of salad. I love to make it with spinach and applewood smoked turkey, mmm.
When I'm craving pasta sometimes I bake cauliflower with a teensy bit of parmesan and add marinara. Just try to focus on proteins and veggies and a healthy, gluten-free diet will fall into place Gl!
There is NO gluten in rice!
Rice can be your staple food for sure. Try to focus more on whole foods than the calorie loaded, and expensive substitutes. I honestly have Udi's bread or GF cereal as a treat sometimes, but otherwise a student's budget can't handle the cost. Especially if you were just diagnosed, you may have some healing to do. Keep your protein and carbs at healthy levels and try very hard to cut out all gluten. I felt hugely better day one. I was myself again in less than a month.
Good luck! You can always add me for meal ideas or PM me for more info.
Thank You!!! This has been driving me crazy, I keep hearing/reading this. Rice is safe for people who cannot have gluten. All rice. Totally safe.0 -
I am gluten free and eat cream of brown rice cereal at breakfast.. or Ruth's Chia Goodness.. or 2 eggs with veggies.
For lunch I have a salad with Newman's Own dressing and some protein
dinner is grilled fish with veg. I snack on peanut butter, almonds, walnuts .. pumpkin seeds , strawberries and red peppers.
Yes I miss bread and once in a while I will have rye bread or Ezekiel.
good luck!! It can be done!0 -
I have been gluten free for over a year.. forget the gluten free products except for occassionally..most of them are way too expensive and not very healthy. Until you get the hang of things.. keep it simple.. think of foods that are naturally gluten free meats, eggs,vegetables, fruit, nuts, potatoes- if you can handle it rice, beans.. check out www.glutenfreegoddess.com.. she has lot of good info.. and don't forget the hidden glutens -there is list on her website0
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I've been GF almost 3 years and yes, it's expensive and intimidating. I second what other people here have said, it's far cheaper, easier, and healthier to just go without. If you really need a starch/carb, make it a treat. I sometimes make rice or quinoa (but not often). Udi's bread is the only pre-made bread I like, usually I will make my own from Bob's Red Mill Homemade Wonderful Gluten Free Bread Mix (but again, this is a treat). I like Tinkyada and Anicent Harvest pastas. Pamela's is always good, but my fav for cake mix is Namaste (and I'm a cake decorator). Once in a while I'll splurge and get a GF beer, but most of the time I will get Woodchuck (looks almost like a regular beer bottle so I don't feel like I stand out).
Helpful hint - look for GF products that use something other than rice flour. If an ingredient list says just "brown rice flour", or lists a couple different rice flours, give it a pass. The better products will have a combo of flours like rice, quinoa, coconut, potato, etc. They each have different properties and using just rice flour isn't likely to give you the texture you want. I keep a variety of flours onhand in the freezer just in case I get the urge to bake something. Rule of 3's - always use 3 different types of flour to replace regular flour in a recipe. And get a bag of xanthan gum, you'll need that too.
It does get easier, I swear. Feel free to add me if you want. 0 -
There is a certain amount of gluten in ALL grains..I learned this from the President of the Celiac Foundation in my hometown..She is also celiac and has studied nutrition for over 30 years. Rice is on the low low end and considered technically gluten free under the legal limit of 20 parts per million ..some gluten intolerent folks can eat it with no problems and some of us have to be totally grain free..it all depends on how sensitive you are.I did not begin to feel better and my gut to heal until I gave up grains.I'm wheat free for health reasons as of the past few weeks-- mostly gluten free but I eat rice occasionally. I find I like eating wheat free-- it makes low-calorie choices easier and forces me to eat creatively. I also feel a lot better off wheat. One of my favorite meals to make is well-seasons scrambled eggs with tons of veggies and some or the other meat. There are so many possibilities with eggs that some weeks I eat them every day. I also eat tons of salad. I love to make it with spinach and applewood smoked turkey, mmm.
When I'm craving pasta sometimes I bake cauliflower with a teensy bit of parmesan and add marinara. Just try to focus on proteins and veggies and a healthy, gluten-free diet will fall into place Gl!
There is NO gluten in rice!
Rice can be your staple food for sure. Try to focus more on whole foods than the calorie loaded, and expensive substitutes. I honestly have Udi's bread or GF cereal as a treat sometimes, but otherwise a student's budget can't handle the cost. Especially if you were just diagnosed, you may have some healing to do. Keep your protein and carbs at healthy levels and try very hard to cut out all gluten. I felt hugely better day one. I was myself again in less than a month.
Good luck! You can always add me for meal ideas or PM me for more info.
Thank You!!! This has been driving me crazy, I keep hearing/reading this. Rice is safe for people who cannot have gluten. All rice. Totally safe.0 -
Each kind of grain contains a different kind of prolamine or gluten. The prolamines in wheat, rye, and barley are the ones that are generally referenced as being harmful to celiacs and are the ones that are referred to by Joe Blow on the street when discussing a "gluten free" diet, and are the only ones required to be under 20 ppm to qualify as gluten free. The prolamine in rice (orzenin) is not required to be tested for, and comprises 5% of the protein in rice. Rice is, in the common vernacular, "gluten-free", because it does not contain gliadin, hordein, or secalin.
Science's understanding of celiac disease and gluten intolerance is still in its infancy. While we do know that the prolamines in wheat, rye, and barley cause problems for those with celiac disease, we don't know how much other grains, particularly rice which has the lowest level of prolamines, might cause problems as well. Oats have long been questioned, as it has been noted that some celiacs react to even certified gluten free (per the above qualifications) oats.
You need long term, high population studies to come to a consensus on that, and some of the "new" "gluten free" grains like sorghum and teff, people simply haven't been baking with them for long enough for us to know anything. Scientists note that some cases of celiac disease are "intractable", meaning that the celiac disease symptoms do not go away when the person adopts a conventional gluten-free (as described above) diet. So they know there are other triggers. In some cases the trigger may be other grains commonly referred to as gluten free grains. In some cases soy or dairy might be recognized as triggering an auto-immune response. There are not enough cases, there is not enough data, to know for sure all of the proteins that may trigger an auto-immune response resulting in celiac disease.
Personally, I don't consume any grains, and I generally refer to my diet as "grain free" to differentiate the fact that I am not just avoiding wheat, barley, and rye, but other grains as well. My dad and I both react to grains other than just wheat, barley, and rye.
there is certain amount of gluten in ALL grains.. rice is on the low end and considered technically gluten free under the legal limit of 20 parts per million ..some gluten intolerent folks can eat it with no problems and some of us have to be totally grain free..it all depends on how sensitive you are0 -
glutenfreeclub.com has recipies.0
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Each kind of grain contains a different kind of prolamine or gluten. The prolamines in wheat, rye, and barley are the ones that are generally referenced as being harmful to celiacs and are the ones that are referred to by Joe Blow on the street when discussing a "gluten free" diet, and are the only ones required to be under 20 ppm to qualify as gluten free. The prolamine in rice (orzenin) is not required to be tested for, and comprises 5% of the protein in rice. Rice is, in the common vernacular, "gluten-free", because it does not contain gliadin, hordein, or secalin.
Science's understanding of celiac disease and gluten intolerance is still in its infancy. While we do know that the prolamines in wheat, rye, and barley cause problems for those with celiac disease, we don't know how much other grains, particularly rice which has the lowest level of prolamines, might cause problems as well. Oats have long been questioned, as it has been noted that some celiacs react to even certified gluten free (per the above qualifications) oats.
You need long term, high population studies to come to a consensus on that, and some of the "new" "gluten free" grains like sorghum and teff, people simply haven't been baking with them for long enough for us to know anything. Scientists note that some cases of celiac disease are "intractable", meaning that the celiac disease symptoms do not go away when the person adopts a conventional gluten-free (as described above) diet. So they know there are other triggers. In some cases the trigger may be other grains commonly referred to as gluten free grains. In some cases soy or dairy might be recognized as triggering an auto-immune response. There are not enough cases, there is not enough data, to know for sure all of the proteins that may trigger an auto-immune response resulting in celiac disease.
Personally, I don't consume any grains, and I generally refer to my diet as "grain free" to differentiate the fact that I am not just avoiding wheat, barley, and rye, but other grains as well. My dad and I both react to grains other than just wheat, barley, and rye.
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there is certain amount of gluten in ALL grains.. rice is on the low end and considered technically gluten free under the legal limit of 20 parts per million ..some gluten intolerent folks can eat it with no problems and some of us have to be totally grain free..it all depends on how sensitive you are
This is the case with me and mine.. we have to be gluten, grain, dairy, legume and soy free0
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