Gotta go gluten!

cdwest76
cdwest76 Posts: 2 Member
edited December 2024 in Food and Nutrition
I’m having gluten intolerance issues, impacting autoimmune problems. What ideas and suggestions do you all have?

Replies

  • kshama2001
    kshama2001 Posts: 28,055 Member
    edited December 2018
    Since you said "intolerant", do you need to simply reduce gluten rather than be completely gluten-free like someone with celiac disease should do?

    If I needed to be GF, rather than look for substitutes, which are often higher calorie and more expensive, I would cook cuisines that don't have gluten as a staple, like Thai.

    (Lots of soy sauces contain wheat but it is easy to find soy sauce that is wheat-free. The brand of fish sauce I use, Squid, is widely available and is GF.)

    Oats do not have gluten, but are often contaminated by wheat, so get oats that are certified GF.

    Lots of good info on this site.

    https://celiac.org/gluten-free-living/what-is-gluten/sources-of-gluten/
  • GottaBurnEmAll
    GottaBurnEmAll Posts: 7,722 Member
    edited December 2018
    I agree with the advice to simply eat cuisines/dishes/foods that don't intrinsically contain gluten.

    I was diagnosed with celiac disease around 30 years ago. I sometimes eat/use gluten free subs (like GF graham crackers when making cheesecake or lasagna noodles if we decide to have lasagna for the holidays), but more often than not, I honestly couldn't be bothered with them.

    Do check labels on condiments and get GF versions, though. I don't consider GF soy sauce to be in the same category as GF pizza or bread, ykwim?
  • cdwest76
    cdwest76 Posts: 2 Member
    I have not been diagnosed with celiac, however I have noticed that even fries cooked in the same fryer as nuggets are causing issues.

    Thanks for these tips.

    Any particular brands that you prefer?
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