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Thread: Any glueten free members here??

  1. #41
    Super Member CAS49OR's Avatar
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    I am GF and make pizza using polenta sliced very thin for the crust. It's very good! I cook it in grapeseed oil by itself for a while to brown it up some, flip it over, then add the toppings as for any pizza. I mean I grease the pan with grapeseed oil. Canola would work too. We eat it with a fork, it can't be picked up like a pizza slice. I call it "PizzaLenta" (Pizza-polenta). Check your spaghetti sauce for gluten, or use fresh tomatoes and herbs.

    I have used grits instead of bread for many of our breakfast meals too. The nice thing is you get a little nutrition and fiber using corn instead of flour.
    :-)
    CAS

  2. #42
    Power Poster Rhonda's Avatar
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    I went Wheat /Gluten free a month ago. I have had breathing problems for 12 yrs and after 2 weeks of no wheat/gluten my breathing was free and clear!!

    I have found that some restaurants have a list online of their gluten free menu items. You can seach and find them and be prepared when you go. Applebee's had a book she brought out and they copied hte page for me so I have the page in my billfold for next time. I also printed off McDs from online.

    For McDs I found the only GF meat was a regular hamb or double hamb. So I get that and a salad. Some of their dressings are GF.

    Mostly you need to remember if it has been thickened or flavored you need to suspect wheat as the thickening agent. So all sauces /all soups / all dressings are suspect til you read the label and or check the manufacturer.

    All plain meats / all plain vegs-fruits are naturally gluten free.

    Shar is a brand that Walmart sells. They have a Penne pasta that is really good. I can't tell the difference.

    I made a dish where you layer cooked Penne then shredded Colby cheese then cooked hamb. Layer this three times and I used milk instead of tomato juice and pour about a fourth to half cup milk over the top depending on the size of your dish.
    I added some shredded colby to the top also before baking at 350 til it is all bubbling. about 20 to 30 mins should heat it through well.

    Glutino is another brand I use from Walmart. I bought some crackers a couple of days ago so I can make a meatloaf with them. I eat alot of nuts as it is what my dr said I should use as snacks for my trygycerides.

    I'm not allergic so I do bend hte rules a bit. I use things that have modified food starch in them. I read that it is usually corn modified so I use it.

    I did find a trace of wheat in my sugar free koolaid but since I gave up pop several months ago I am not giving up my koolaid! LOL

  3. #43
    Senior Member
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    I have changed to a GF diet after being sick and skinny my whole life. It is a lot easier now than even a few years ago. My Walmart has a section of GF at the end of their bakery aisle. Hodgson's Mill has a bunch of products, like baking mix, that is versatile. They told me it tends to be dryer than, say, Bisquick, so add fruit. Hodgson's is also available at Walmart and some grocery stores. The good thing with a GF diet is if you cant afford to pay extra for the substitutes, you can just omit the gluten and still be benefited. There is no gluten in fruits and vegetables!

  4. #44
    Super Member ktmo815's Avatar
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    My daughter has Celiac's and has been gluten free for 6 years now. some things you don't think about include - licking envelopes & stamps, soy sauce (only one is gluten free) lunch meat, etc. If you'd like you can pm me & l'll send you her email address so she can give you ideas & help.

  5. #45
    Member
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    My youngest daughter was recently diagnosed with celiac. She told us her DR said it was genetic, so DH thinks he may have it. So, I'm on a quest for recipes and ingredients to try. I ordered "LOSE THE WHEAT, LOSE THE WEIGHT" by Dr. William Davis. My DH, after reading some in this book, told me to check out the blog by glutenfreegoddess. She has some good recipes and also details about different flour blends to make. http://glutenfreegoddess.blogspot.com/

  6. #46
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    Quote Originally Posted by MS/L.A. G.R.I.T.S. View Post
    My youngest daughter was recently diagnosed with celiac. She told us her DR said it was genetic, so DH thinks he may have it. So, I'm on a quest for recipes and ingredients to try. I ordered "LOSE THE WHEAT, LOSE THE WEIGHT" by Dr. William Davis. My DH, after reading some in this book, told me to check out the blog by glutenfreegoddess. She has some good recipes and also details about different flour blends to make. http://glutenfreegoddess.blogspot.com/
    I don't know the age of your daughter, but your nearest Children's Hospital will have a lot of literature that is factual, not fad based and not geared to anything buy medical, dietary information. If your child is not referred to them, your dietitian or even your doctor should be able to order a copy of their info for you. If you contact them, it might available to you without a referral. A lot of GF info has other dietary concerns mixed in with it such as diary free, meat free, etc which is not always what a doctor orders. A medical diet is not the same as a fad diet.

  7. #47
    Senior Member Suse's Avatar
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    I am a gluten free member. Please feel free to email me with any questions.
    Susette
    http://fabricribbonandyarn.blogspot.com/

  8. #48
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    I have been gluten free for 5 months. Within the first week I couldn't believe how much better I felt. However I have accidentally eaten gluten twice and became very ill for over a week. Feel free to send me a private message if you wish. I am slowly learning. I am also allergic to Dairy, Soy and Shellfish so I have had a harder time finding good recipes or premade products which I am able to eat. Discovering coconut milk and coconut oil for cooking has made a huge difference for me. But it is so worth it, it is amazing how much better I feel.

    Kat

  9. #49
    Junior Member
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    I have been gluten free for about 15 years or so. IT STINKS!!!! But I have learned to deal with it. I have a great gluten free recipe for peanut butter cookies, if you want it. It helps you feel less deprived. The only thing I will say is make sure you have cleaned everything in the kitchen really well before you cook. Also, watch spices. Some spices use wheat as a anticlumping agent. I have found that the cheaper spices are usually without wheat.

  10. #50
    Senior Member Suse's Avatar
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    Quote Originally Posted by Battle Axe View Post
    I am not an expert in gluten but have worked with some who have celiac. Rather I am an entomologist working with honeybees.

    Man has a long association with wheat. Suddenly, about the time that they started putting bromine in the flour, celian disease reared it's ugly head. So is it the gluten in the wheat? Is it the wheat breeding that has put more gluten in the wheat (rathar than the regular amount that was in there in the 1800's) or the bromide added?

    No doubt there are some who are allergic to gluten. But bromine is a poison related to chlorine and flourine that mades up the flouride toothpaste. There are some bromine free flours, King Arthur flour is one, but it doesn't make delicious cookies and they don't bake correctly. Bromine and it's cousin bromide are dough enhancers and make for quick baking breads and pasteries that we have grown accustomed to.

    The friend I am helping has had to cut out all gluten free mixes as what they replace the gluten with is even worse.
    Go back to nature. Eat real meat, real lettuce (romaine only) real fresh fruit. Yeah, it's a real change. Feel free to PM me.

    Marcia
    Wow, I didn't know about this. I have to research this. Thanks for the info.
    Susette
    http://fabricribbonandyarn.blogspot.com/

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