Udi's is fairly decent but only if toasted - if you are in Canada, Little Northern Bakehouse makes awesome Millet Chia loaves. I only ever liked grainy bread, dry toasted, even before I knew about my Celiac Disease so I'm not much help if someone wants white doughy 'Wonderbread.'

I don't think there's any replacement for flour tortillas, make the move to proper fresh corn tortillas like in Mexico, and you'll never go back.

If I were you, I'd give him a slap (sort of kidding, but not really). If it were a nut allergy would he have a hissy fit and decide he can't live without peanuts? (or whatever, lol, I have no patience for that) Try switching to more Asian food like Thai, Japanese (careful about some of the noodles, and stick to tamari or coconut aminos/Bragg aminos).

Try to get him to focus on yummy food that he CAN eat like steak & potatoes or ham & cheese omelette or beef & broccoli on jasmine rice or BBQ'd salmon with veggie skewers, etc. Investigate other ethnic foods: Jamaican/Caribbean 'peas & rice', Indian curries with chickpea parathas instead of roti/chappati, South Pacific cuisine with plantains and fresh fish, etc. Don't forget hearty salads like Greek, Chef's, Rustic Italian (mozza/fresh tomato/basil), taco salad with GF corn tortilla chips.

See I totally get the bread thing! part of the reason i've needed MFP in the first places is bakery soft white rolls, butter, sliced ham and Cheese! Nothing better than Ham and cheese made in fresh white rolls!

@macybean - here ya go - safe GF masa harina and water (salt too for low carbers especially) - the tortilla press is pretty important for ease, but if you are a whiz with the rolling pin - not necessary. https://thekitchn.com/how-to-make-corn-tortillas-from-scratch-cooking-lessons-from-the-kitchn-85904

My husband used to make whole wheat roti from scratch (while I made the rest of the Indian dinners) before we realized my Celiac disease - I do miss those - no sub unfortunately.

Edit to note - if you travel to Mexico - be certain that the masa at whatever restaurant you eat at has NO added flour - some restaurants make theirs 'fluffier/lighter' with a bit of added flour (especially if they are popular with tourists.) If they do this - you also need to be certain that there is a clean griddle and press for the pure masa.

I really enjoy anything made by Scharr. A little pricey but a good substitute. It difficult because GF is generally high in calorie. I have not found a good GF tortilla but Udi's might be the best I've found.

I think Scherr Artisan Bread is probably the best but not similar at all to regular bread. Sorry, just no good replacement for bread.

I'm a guy who was diagnosed with Celiac at the age of 38 and was the type that loved pasta and two sandwiches a day. I think the bottom line is I just felt so horrible I didn't care if I had to stop eating gluten food if it made me feel better. It was that simple for me. I knew I was only going to get worse if I keep eating it, that was my motivation. Also, my GI basically said "Do you want to get cancer?" stating that I'm at a much higher risk of lymphomas if I continue to eat gluten. That was enough for me.

I just started focusing on gluten free foods that tasted good rather than gluten foods I couldn't eat.

I don't recommend people eat too many foods that are not normally gluten free because they are very low in nutritional value. However, some types that are generally good:

Pizza
Pasta (Barilla GF noodles are very good)

Most other foods made to be GF aren't very good.

Best way to eat GF in the beginning is eat whole foods. Pick a meat, veggie and a carb (rice, potato..ect), make them however you want and spice them however you want but don't add anything other than herbs and spices or sauces that are specifically labeled GF.

Lately I've been eating the carbwise buns from UnBun and another brand I can't remember that is similar. Quite pricey, 4 burger size buns for $10. But if I am craving a real burger and not a lettuce wrap, or want a real toasted tunafish with lime pickle, I can have my sandwich and eat it too. I only have 1 or 2 a week so no big deal.

For pastas, I really love Explore Asian bean pastas, they are organic, GF, low carb, with good texture and are high in protein too (30-36g per serving depending on the kind of bean they are made from.

Corn tortillas and/or gluten free tortillas are a good substitute. Dr Wahl says about 40 percent of so called gluten free products still have gluten in them. I react to gluten free products all the time. I should journal the brands that give me a reaction.

beccaboo1276414 wrote: »

Corn tortillas and/or gluten free tortillas are a good substitute. Dr Wahl says about 40 percent of so called gluten free products still have gluten in them. I react to gluten free products all the time. I should journal the brands that give me a reaction.

You might also have reactions to the gums used to hold GF foods together like xanthan, etc. Might be worth checking on.... Also those with celicac disease are more likely to have digestive reactions to dairy products. Something to keep in mind. In the US and Canada, if something is labelled GF it must have been tested for gluten levels and confirmed under limits. Other countries, maybe this isn't the case??