Gluten free help

My advice is to keep it simple. You probably eat many gluten free meals already. Potatoes, rice, meat/poultry/fish, beans, vegetables are all gluten free. You can always get gf breads and pastas, but you don't have to. Easy meals are things like soups, stews, chili, stuffed peppers, stir fry, etc. If you're not sure about something - check the label, particularly for marinades, dressings, and soy sauce should be subbed with tamari.

I'd stay away from GF bread or pasta is you are watching your carbs or sugars. These are just as unhealthy. I do gf during the week. There are so many delicious foods that are gf. I do a lot with rice, veggies, chicken and fish, and always eggs for lunch

I am gluten free for health reasons as well. I have been for years now. It can be overwhelming at first, but once you get used to it, it's not so bad. The first thing you need to know is that gluten is not only in things that contain flour but can be hiding in many other things as well. You have to pay particular attention to sauces, dressings, soups and anything that might require a thickener. It's also in many candies. For this reason, I usually steer clear of pre-packaged foods. If you google "Is X gluten free?" you can find out quickly if something is or not.

The second thing you will find out is that gluten free substitutes for foods that normally contain gluten are expensive and usually taste pretty bad. I keep a supply of GF pasta on hand (corn based is better than rice) and a loaf of GF bread in the freezer, but I only eat them on occasion. Most of my meals are prepared from scratch using things that are naturally gluten free like potatoes, rice, quinoa, etc. I also keep a GF flour mix on hand and corn starch for thickening things.

Feel free to have a look at my diary for ideas.

@youngmomtaz - I often take a little container of my own dressing to restaurants with me. For bottled dressings, I like the Litehouse and Bolthouse Farms yogurt based dressings. At home I usually make my own vinegarette.

In the beginning I think buying gluten free substitutes is easier than trying to make them from scratch. I think it took me about a year to find even a biscuit recipe that I liked and could make consistently edible.

Udi's is my favorite brand for bread and muffins. Glutino has decent English muffins (nothing I have found gluten free is REALLY like a good English muffin) Tinkyada is my favorite for pasta (brown rice), though Ancient Harvest is ok too. The Bisquick gluten free pancake mix is a good mix for recipes that just call for a little flour - like a gravy or soup, makes good pancakes too. Vitacost.com has a lot of gluten free options if you prefer shopping online or have limited availability in local stores (follow the menu for "food & beverages" under "specialty foods" they have a "gluten-free" section).

Read the labels/allergy warnings for everything packaged - it amazes me how many foods have wheat in them that really have no business having wheat in them.

Rice Chex cereal is GF and convenient.

I am also gluten free after finding out both my boys have celiac disease. I agree with most about cooking around things that are naturally gluten free with the exception of pasta. We buy barilla or ronzoni and it's usually a couple bucks per box and my family doesn't even notice the difference. We eat quinoa a lot too because I freakin love it. Make sure to also check her supplements/medicines and spices. There are so many foods that we already eat that are gluten free. Add me if you would like. I have a shared diary and can share any recipes that you think sound good

I agree with everyone above saying that you should build your main meals around dishes that are naturally gluten free. It will save you a ton of money in the long run, and it's generally healthier. Overly processed junk food is what got a lot of us here on MFP in the first place.

That said, gluten free food has come a long way in terms of availability and quality in recent years. Sami's Bakery makes the most amazing gluten free breads and bagels. They're based in Florida, but they do ship, and some health food stores carry their products. Udi's is another mainstay brand. Pamela's makes really good cookies and baking mixes. Cup 4 Cup is another brand of flour that has a really good gluten free whole grain blend. The mixture of brown rice and flax in it gives it a really nutty and naturally sweet flavor that pairs well in muffins and such.

I will say that if you get any gluten free pasta, don't get any made from corn flour. It may be cheap, but it tastes terrible. You'll be throwing your entire dish into the trash. Brown rice and bean flour pastas may cost more, but they taste much better and they are healthier. Jovial makes good brown rice pastas and Explore Asian, Modern Table, and Banza all make great bean flour pastas.

Also, be careful of cross contamination. Don't use the toaster for gluten free bread if it has been used for regular bread and has not been thoroughly cleaned. Don't share cutting boards or utensils for the regular and gluten free stuff. The cross contamination factor is enough to give some people with powerful enough celiac disease horrible reactions. Be careful with other grains like oats as well. Oats themselves are naturally gluten free, but they are often processed in facilities that also process (and share equipment with) wheat.

Overall, it's certainly an adjustment, but it's a much easier transition to go gluten free nowadays than it was a decade ago. Find a menu and some products that work for you guys and you'll be fine.

blankiefinder wrote: »

A few ingredients to watch out for: soy sauce, barley, malt, oats, rye etc

Right, no beer.

I should say too...I myself don't NEVER eat gluten...just not in my house. I eat ignore all the time and then make sure to wash my hands/face and brush my teeth in case I kiss my boys or they kiss me. I have one who is SUPER sensitive.