GlutenFree Dieters out there?

Hi there! I've been working on being gluten free off and on for the last couple months and decided I am going back to it. I don't use very many gluten free replacements (because they're spendy, high in cals like you said, and don't taste that great). I don't really have any trouble getting my fiber in though, how much fiber are you wanting to eat a day?


Here's a gluten free thread ~
http://www.myfitnesspal.com/topics/show/207159-gluten-free-girls-and-guys

“Peanut Butter” Banana Muffins (Paleo, gluten & diary free)

Dry goods:

* 1/2 cup hemp flour (unflavored)
* 1/4 cup coconut flour
* 1/4 cup GF all-purpose flour (use almond meal for Paleo Friendly version)
* 1/2 tsp zanthan gum
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* pinch salt

Wet ‘n’ wild:

* 1 egg
* 1 heaping tbsp almond butter
* 1 tsp nutritional yeast
* 2 very ripe bananas, mashed
* 1 tsp vanilla extract
* 1 tsp honey
* 1/2 dropper Vanilla Stevia (or any sweetener of choice equaling about 1/3 cup sugar)
* 1 tsp olive oil

Combine all the dry ingredients in a bowl and the wet ingredients in a separate bowl. Slowly combine the dry ingredients into the wet, mixing until incorporated but not over mixing the batter. Bake in a 375 degree oven for 20-25 minutes.
http://www.whatrunslori.com/2010/09/prs-pb-banana-muffins/


Pumpkin Spiced Muffins

http://www.whatrunslori.com/2010/09/the-flavors-of-fall/

HEAB has a lot of GF recipes
http://heathereatsalmondbutter.com/recipes/
Here's a random one I've chosen:
Cornbread

Ingredients

* 2 cups cornmeal
* 1 3/4 cups HEABified coconut milk (can sub regular milk or nut milk)
* 1 TBSP apple cider vinegar
* 2 TBSP butter
* 1 tsp baking soda
* 2 tsp baking powder
* 1/2 tsp salt
* 1 egg

Directions

* Pre-heat oven to 400℉
* Stir together milk and apple cider vinegar and set aside.
* Add butter to 12″ cast iron skillet and place in oven.
* Mix corn meal, baking powder, soda, salt. Add egg and milk. Batter should be thick.
* Remove skillet from oven and add heated butter to batter. Pour batter back into skillet. Return to oven and bake 25-35 minutes or until brown.

SkinnyTaste
http://www.skinnytaste.com/search/label/Gluten Free
Her recipes come with nutritional information which is excellent. There are a lot so you can go through yourself.

http://heathereatsalmondbutter.com/recipes/cornbread/

bump

My kids have been gluten free - now going on 10 years. Focus on what you CAN have, not can't. The can't have products will drive you nuts.

My kids eat higher protein, lower carb meals being gluten free.

Depending on if you have an allergy or celiac disease really depends on how you handle it. An allergy can be overcome - celiac disease can't.

@ Cassisa - I'd worry about them telling you an allergy to having any white rice - rice is still rice, it's the gain which would have an allergy reaction, just like white corn - corn is corn, it's the same protein that your body is reacting to with a histamine reaction. You may not have as severe of a reaction, but you body will still see it as a rice protein.

Gluten free is actually a great lifestyle IMO, we do it well and it's easy. Lots of nuts, meats, fruits, veggies. You can take Flax Seed or eat apples for protein.

If it's celiac disease - have your thyroid tested - this could be part of the weight problem. They are often closely connected. Most celiac patients have a milk allergy/intolerance as well. But my kids found that once we got the celiac treated and intestines in better shape, the milk allergy diminished.

Best of luck.

My wife (hootsmamma) and I have been going gluten free since January. it's getting easier all the time and the cravings have pretty much gone although every now and then we get wistful for hearth baked bread... Okay back to reality. There are a lot of GF options out there now and some good protein options. Do you like hummus? We also have been experimenting with Tofu. It can be flavored lots of different ways and can be cooked lots of ways. We opt for organic to limit the amount of pesticides in the soy product. Quinoa and Buckwheat are also good sources. Friends us and we can share success and ideas. Good luck!

Okay I'm definetly a newbie. Can someone tell me what "bump" means? I've been seeing it a lot.

I just started eating GF this year. I'm still very confused as to how all of a sudden after eating two whole wheat slices of toast every morning along with whatever else the rest of the day, I now have painful symptoms. I also am still quite lost with trying to figure out a lot of the meals and such, it's all so overwhelming to me. I do lots better when I can just grab some fruit, cheese, an egg and rice cake with PB. I barely go out to eat anymore with my husband and family, which isn't a bad thing, cause we really don't need to. But I barely make meals anymore for dinner. It was already slowing down some with the kids getting older, but it's a lot worse now that I just have no idea what to make half the time. I did put some homemade vegetable soup in the crockpot today though, this is something thats very filling for me, and satisfying. I think thats the hardest thing for me, is there isn't much I eat anymore that is very satisfying. The link that others shared with you for the Gluten Free girls and guys has been a great source for me.

You may find, after swiching to GF, when you get incidental / accidental gluten, you have a much more noticable reaction than when you were eating it all the time. Being without it may increase your sensitivity.

You may find, after swiching to GF, when you get incidental / accidental gluten, you have a much more noticable reaction than when you were eating it all the time. Being without it may increase your sensitivity.

I will respectfully disagree. If it is an allergy, you would have less of a reaction over time, there are allergist that have several theories (I worked for one and we discussed this, so I'm not just speaking from personal experience) One is once allergic, always allergic, another theory is you can stop eating for a year, then reintroduce and may no longer have an allergic reaction and that the third theory is eat it only occasionally and you will minimal if any reaction so long as you avoid it most of the time. We took the approach of removing allergy trigger foods for an entire year from my son and reintroduced them with no problem.

However, my kids have been diagnosed through biopsy, with celiac disease, its not an allergy and actually damages the intestine. When you remove wheat, the intestine heals, so the reaction is less severe - still causes damage, but generally less response because of the healthy intestine to begin with. This is why repeat biopsy is the only way to tell if there is still gluten exposure after going gluten free. The problem is - as adults are older when there is years of previous damage - once you feel well, you notice the exposure ever so much more than you did before, because you've gotten used to feeling better without the constant exposure. A little exposure, will probably take you back to feeling what you felt prior to going gluten free, however, you are more aware of your reaction. You're intune to the symptoms, remember you don't want to feel that way, and recognize it as gluten exposure. Prolonged continuous exposure to gluten, can have serious serious results, ie coma, seizures, starvation, obesity, or intestines simply quitting to work at all. One time re-exposure doesn't give a greater reaction generally, just you notice it more. Hope that make sense.

Sorry, this is something I've lived with through my kids for 10 years, I had to educate myself, it was before "gluten free" was a new thing. When my son was diagnosed, it was a relatively low diagnosis rate - they told us that 1 in 100,000 people had celiac now it's 1 in 100. Many people are not being properly diagnosed, they are self-diagnosing and going gluten free then when tested have problems with tests because they are already gluten free, or they only go as far as the blood work, which is accurate, but not the perfect diagnosis. There is a huge misunderstanding between allergies and intolerance.

I think gluten free is a super way to go for everyone. Wheat overall has little nutritional value and there are so many healthier options out there. One website has recipes with only coconut flour, much healthier options.

Any idea how much or how long one would need to be eating gluten before having a blood test? My doctor wanted to test me, but I had other medical stuff that needed taken care of and with no insurance I have to wait to have more money for it. But am eating gluten free in the mean time.

And do you know anything about a possible intestinal yeast infection causing gluten intolerance symptoms? Someone I know says this is what was causing her symptoms. I had realized I had been going months with a yeast infection, just thinking the symptoms were just perimenopause stuff. But my doctor said most doctors do not believe that yeast infections occur in the intestines.

You may find, after swiching to GF, when you get incidental / accidental gluten, you have a much more noticable reaction than when you were eating it all the time. Being without it may increase your sensitivity.

I will respectfully disagree. If it is an allergy, you would have less of a reaction over time, there are allergist that have several theories (I worked for one and we discussed this, so I'm not just speaking from personal experience) One is once allergic, always allergic, another theory is you can stop eating for a year, then reintroduce and may no longer have an allergic reaction and that the third theory is eat it only occasionally and you will minimal if any reaction so long as you avoid it most of the time. We took the approach of removing allergy trigger foods for an entire year from my son and reintroduced them with no problem.

However, my kids have been diagnosed through biopsy, with celiac disease, its not an allergy and actually damages the intestine. When you remove wheat, the intestine heals, so the reaction is less severe - still causes damage, but generally less response because of the healthy intestine to begin with. This is why repeat biopsy is the only way to tell if there is still gluten exposure after going gluten free. The problem is - as adults are older when there is years of previous damage - once you feel well, you notice the exposure ever so much more than you did before, because you've gotten used to feeling better without the constant exposure. A little exposure, will probably take you back to feeling what you felt prior to going gluten free, however, you are more aware of your reaction. You're intune to the symptoms, remember you don't want to feel that way, and recognize it as gluten exposure. Prolonged continuous exposure to gluten, can have serious serious results, ie coma, seizures, starvation, obesity, or intestines simply quitting to work at all. One time re-exposure doesn't give a greater reaction generally, just you notice it more. Hope that make sense.

Sorry, this is something I've lived with through my kids for 10 years, I had to educate myself, it was before "gluten free" was a new thing. When my son was diagnosed, it was a relatively low diagnosis rate - they told us that 1 in 100,000 people had celiac now it's 1 in 100. Many people are not being properly diagnosed, they are self-diagnosing and going gluten free then when tested have problems with tests because they are already gluten free, or they only go as far as the blood work, which is accurate, but not the perfect diagnosis. There is a huge misunderstanding between allergies and intolerance.

I think gluten free is a super way to go for everyone. Wheat overall has little nutritional value and there are so many healthier options out there. One website has recipes with only coconut flour, much healthier options.

You may find, after swiching to GF, when you get incidental / accidental gluten, you have a much more noticable reaction than when you were eating it all the time. Being without it may increase your sensitivity.

I will respectfully disagree. If it is an allergy, you would have less of a reaction over time, there are allergist that have several theories (I worked for one and we discussed this, so I'm not just speaking from personal experience) One is once allergic, always allergic, another theory is you can stop eating for a year, then reintroduce and may no longer have an allergic reaction and that the third theory is eat it only occasionally and you will minimal if any reaction so long as you avoid it most of the time. We took the approach of removing allergy trigger foods for an entire year from my son and reintroduced them with no problem.

I'm not talking about Celiac's, I'm talking about people (like me) who are non -celiac but gluten-reactive. When I am not on a GF diet, I can eat a slice of bread without having a particular 'reaction'. When I have been strict about being GF, and I get some accidental gluten, at a restaurant for example, I really notice it.

@ Cassisa - I'd worry about them telling you an allergy to having any white rice - rice is still rice, it's the gain which would have an allergy reaction, just like white corn - corn is corn, it's the same protein that your body is reacting to with a histamine reaction. You may not have as severe of a reaction, but you body will still see it as a rice protein.

Gluten free is actually a great lifestyle IMO, we do it well and it's easy. Lots of nuts, meats, fruits, veggies. You can take Flax Seed or eat apples for protein.

If it's celiac disease - have your thyroid tested - this could be part of the weight problem. They are often closely connected. Most celiac patients have a milk allergy/intolerance as well. But my kids found that once we got the celiac treated and intestines in better shape, the milk allergy diminished.

Best of luck.

Thanks for the awesome advice!
I'm a little confused by your statement though. Are you saying ALL rice/corn would be a trigger for me? or i shouldn't have a reaction to white rice/corn?
As i said - I'm new at this!

yum! I love eating squash for my noodles
My mom and I just eat yellow summer squash or zucchini with our sauce, don't even worry about using "spaghetti" squash

Thanks for the awesome advice!
I'm a little confused by your statement though. Are you saying ALL rice/corn would be a trigger for me? or i shouldn't have a reaction to white rice/corn?
As i said - I'm new at this!

Yes, your body wouldn't be able to identify HEY WHITE RICE protein here... it would see Rice Protein, White may be a little different or a higher response, because it's a modified or bleached version, but rice protein is rice protein. Just like Chicken Egg or Ostrich Egg - still an egg. If that makes sense. What type of testing did you have, blood, RAST, Scratch?? That can make a big difference in your allergy testing results, some are more accurate - you also can test positive if you have ate the day before testing.. and may not really be allergic at all. Food allergy testing isn't a strong science, it's a guessing game. Are you working with an allergist?

Also, people can test positive for allergies, when it's really a parasite cleanse that needs to be done AND.... the severity of the allergy needs to be tested for as well. You may be "allergic" to something, but with such a low trigger that you can get away with it occassionally. Allergy testing also can be super expensive, and sometimes the best solution is simply self elimination - IE Give up Rice for 3 Months, then have, it, see if you react, if it's a mild allergy, you may be OK.