Gluten Free diet

sofchak wrote: »

To add onto the conversation, has anyone been absolutely shocked to find gluten in something they weren't expecting to find gluten in? For example, I had no idea that the pre-made spice flavor packages (I.E. McCormick fajita seasoning) would have gluten until I happened to see a spice flavor package in the gluten free aisle at the grocery store with big bold "gluten free fajita seasoning" written on the packaging!

Another example of a place I wasn't expecting to find gluten was in imitation crab meat. I just happened to give the ingredient list a glance and was shocked to see wheat flour on the list.

Anyone else have any surprises to share? As someone only a year or so into this lifestyle, I find that I still have reactions sometimes and cannot target the culprit.

Worchestershire sauce, soy sauce, Pringles, Twizzlers.

Okay, as for tips.
1. For gluten free baking, best tip I ever heard - it is helpful to remember that when we say gluten free 'baking,' it's not baking in the sense of 'baking pastries, pies, and cookies.' It's baking in the sense of 'you are using an oven.' Or in other words, all the general knowledge about how baking 'works' is no longer going to apply - what color things are, how much they should rise, how thin or thick batter and dough should be, how soft or hard they are when hot and judging how that translates to cool texture...just nothing. These are completely different ingredients that react to each other in different ways than wheat, so when you cook, it's good to learn how THESE ingredients react in the oven. It helps to avoid screwing up your baked goods because you are assessing them using incorrect wheat standards, you know?

2. For taking food with you when you go out - bento boxes were a life saver. Japanese lunch boxes that are both lunch box and plate. Can find ones that have little specialized bags to carry in, or built in recesses for utensils/napkins, etc... Bentos for liquids or solids, in plastics or metal or wood - just really versatile. Recipes are VERY frequently gluten free as long as you get GF soy sauce (and GF soy sauce is actually essentially the fancier soy sauce that used to be made before wheat was added as a cheap filler, so for once, a GF alternative is better than the original gluten version, LOL). And the recipes can be very pretty, very healthy - lots of veg and grains, plus some protein. Here's some neat links for the boxes and a few recipes.

some basic recipes - http://justbento.com/recipes
for buying bentos and accessories - https://en.bentoandco.com/collections/boxes-by-popularity
And for fun, a list of just how amazing these things can get!
http://www.hongkiat.com/blog/creative-and-interesting-bento-boxes/

3. If you are not fully gluten free, finding recipes you LIKE and adding those in a little at a time, until you have a fully GF meal plan using recipes you like, can make it feel a bit less onerous. If you are GF immediately, I'd just start with maybe 2-3 days a week to make some GF recipes as an experiment, and the rest of the time you can do plainer fare that will keep you going, like plain fruits and veggies, eggs, a few GF crackers and peanut butter or cream cheese, that sort of thing, you know? Trying to make new meals every night can really wear you down, especially if a lot of them don't turn out right - feels like a lot of constant effort for not enough reward, basically.

4. IMHO, if you start looking for more recipes that are naturally gluten free, and always have been, the food is better. Substitutions so frequently just don't taste as good as the original - it's like you are taunting yourself with what you used to eat. If you go mostly non-gluten recipes, and then every once in a while indulge in gluten subs as a snack or nostalgia thing, I think it does better, honestly. On your pocketbook, too!

So places I went to find GF foods that were naturally GF - lots of Asian cuisine, some Indian cuisine, a lot more veggie recipes, some recipes from various places in Africa, and some corn based recipes from Mexico and south america. If you are not too sensitive, stir fries and tofu dishes can be great, Venezuelan Arepas seem amazing, tamales are great, French Socca bread is a chickpea based flatbread, Injera bread is an Ethiopian fermented flatbread that is shaped like a crepe but is a bit like sourdough, and used to wrap up savory meat and lentil dishes (the last one, you have to make yourself with traditional recipes as modern ones often add wheat). Also homemade falafel and hummus can be made gluten free and is great, too.

wishing you good luck1

Hi, I'm officially 10 days in my gluten detox.

It has been tough...the detox causing the headache, no sleep, etc....(but nothing compared to how ill I was eating gluten though)......plus the frustration and confusion of finding new foods in our large supermarket.....and on a budget too.

It has been a crazy 10 days, getting to grips and developing a new required taste, lol....still not keen on GF bread but then like most GF foods so high in calories......I make most meals from scratch and if I'm lazy I buy a low fat GF meal, suprised me how delicious too..... I'm eating more healthier now than I've ever eaten....so hoping to get back to a healthy weight

My children eat wheat so it's a challenge with cross contamination. The transition is getting easier with each day, I'll get there. And so will you too