Gluten free meals

sc1boy
By sc1boy Latest Reply 2010-06-06 15:41:23 -0500
Started 2010-06-06 14:22:39 -0500

Is there any recipes that anyone has that is Gluten free and is willing to share. I can only eat rice and corn as a grain so I have to make my own bread and different things like that.


9 replies

steadb
steadb 2010-06-06 15:28:06 -0500 Report

I have found that Gluten free is easier to follow than a complete no carb diet. I stay focused on rice and corn based flours, and potatoes versus wheat/flour breads and pastas. I can still eat sushi but you need to stay away from Soy Sauce as it has gluten. Need to ask for Tamarin sauce or gluten-free.

It is not easy to be gluten free but I feel much better…and I feel it is at least manageable.

steadb
steadb 2010-06-06 15:27:55 -0500 Report

I have found that Gluten free is easier to follow than a complete no carb diet. I stay focused on rice and corn based flours, and potatoes versus wheat/flour breads and pastas. I can still eat sushi but you need to stay away from Soy Sauce as it has gluten. Need to ask for Tamarin sauce or gluten-free.

It is not easy to be gluten free but I feel much better…and I feel it is at least manageable.

sc1boy
sc1boy 2010-06-06 15:35:02 -0500 Report

I agree that it is easier to dtay and help on with diabetes, but not to buy for. I had to do the diet for a long while when I was a kid and then doc to told me I didn't need to since I was sneaking bread and it wasn't making me ill.

Crashnot
Crashnot 2010-06-06 15:19:00 -0500 Report

Do you have Celiac or are you gluten intolerant? I was diagnosed with celiac last November and there are scores of recipes out there but they use a variety of gluten-free flours. I've had a lot of luck with Gluten-Free Girl & The Chef recipes. I also do well adapting my old baking recipes by substituting the flour with 1/4 rice, 1/4 whey (like they make sport drinks with), 1/4 tapioca starch and 1/4 garfava bean (chick pea) flour.

As a rule of thumb, you have to substitute with 1/2 flour and 1/2 starch to get a good texture. And you HAVE to include a teaspoon of either xantham gum or guar gum for each 2 cups of flour to get a good texture. Without the gums you'll have the texture of sawdust.

Being diabetic, I've also found it works nicely to use the lower carb flour substitutes. I'll post the list below that I came up with. You just have to go buy a $5 kitchen scale so that you can weigh what you're using when you measure out recipes.

These flours ARE expensive purchased retail! I've invested in a $150 Family Food Mill so that I can grind my own flours every few weeks and store in plastic jars to use for pancakes, cookies, cakes, breads & other recipes.

Let me know if you have any questions! You may find you react to some of these non-gluten flours for a variety of reasons. You can also buy them reasonably online in the states. Here in Canada I get them at a place called the Bulk Barn.

Lisa in Ontario

Flour-Carbs/100 grams
Psyllium Husk 0 100
Whey Protein 1 100
Almond 24 112
Teff 22 100
Flax 34 100
Coconut 65 100
Amaranth 66 100
Quinoa 69 100
Millet 73 100
Brown Rice 78 100
Corn Flour 79 100
Rice 80
Tapioca 85 100
Corn Starch 90 100
Potato Flour 85 100
Potato Starch 79 100
Sweet Rice

sc1boy
sc1boy 2010-06-06 15:37:00 -0500 Report

Thanks for the flour ideas never thought of it before. I had to do the diet for a long while when I was a kid and then doc to told me I didn't need to, when I was 16 then a few months ago I found out that it got worse, since I was sneaking bread and it wasn't making me ill.

Emma2412
Emma2412 2010-06-06 15:11:28 -0500 Report

Hi, SC
I've just been told I am borderline Celiac and while I don't have to be on a completely gluten-free diet right now, I have been looking at different things just to learn more and try things that are gluten-free and see what happens or doesn't happen. Over the past 2 or 3 years, I've noticed that products that have whole-grains, whole wheat, also regular flours, really bother me. So, I've set out to reduce gluten intake on my own even though the Dr. said I don't need to do that. I believe in prevention.
I also learned here at DC about a wonderful grain called Quinoa which is great because it not only helps because it's gluten-free, but it also only raises my BS levels by a skinny little 2 points! You can get Quinoa almost anywhere. Just be sure you get the kind that you don't have to soak overnight. Read what it says on the box.
I also came across this website as far as gluten-free recipes are concerned. Hope it helps.
Oh, and a good friend of mine recommends spelt bread — S P E L T. It's a gluten-free bread. I'm getting that tomorrow.
http://www.celiac.com/categories/Gluten%252dF...

sc1boy
sc1boy 2010-06-06 15:41:23 -0500 Report

Thanks for the site. I had to do the diet for a long while when I was a kid and then doc to told me I didn't need to, when I was 16 then a few months ago I found out that it got worse, since I was sneaking bread and it wasn't making me ill.

cynthiarpevans
cynthiarpevans 2010-06-06 15:06:48 -0500 Report

Sorry to hear about the diet, that stinks. I don't have any recipies but I do have a neice who was on the same diet because of allergies so check out the allergies web sites.Also my sister finds most of her info at health food stores.

sc1boy
sc1boy 2010-06-06 15:33:40 -0500 Report

Thanks for the idea about allergy sites I haven't thought of that. I had to do the diet for a long while when I was a kid and then doc to told me I didn't need to since I was sneaking bread and it wasn't making me ill.