Fitness Minutes: (100,039)
3,058 2/19/13 5:00 P
My husband has Celiac Disease and he uses Udi's, Rudi's, and Schar products a lot. We also use Ancient Harvest Quinoa gluten free pasta, or Lundberg gluten free pasta. I've tried all of those brands as well and like them very much. Hope that helps!
I like crackers made from nuts from Blue Diamond and I like shiratake noodles for spaghetti and I like rice and Rice Chex cereal and I also like Rudi's gluten free breads and I like corn tortillas. I just have to read labels and make sure it truly says gluten free of all wheat products.
Fitness Minutes: (738)
399 2/19/13 10:53 A
also, gluten free polenta (comes in "roll" form) and gluten free hummus (several brands labeled as such, including Tribe and Sabra) are great options. I also really like Daily Chef multi-grain tortilla chips that I buy at Sam's Club....cheap and very very yummy. There are also brown rice wraps that are in freezer section in some grocery stores that are labeled gluten free.....ok, that is all. now, I'm hungry. LOL
Edited by: SUN22BEAM at: 2/19/2013 (10:56)
Fitness Minutes: (738)
399 2/19/13 10:48 A
I agree with CMCOLE on using products that don't come in boxes. When buying meat, be careful to read the label. Some companies do inject preservatives/spices that may contain gluten..so look for products with no additives if possible. When buying rice, be careful, as some may contain wheat and won't be labeled as such. I buy the brands that actually state Gluten Free on the bag, just for my own peace of mind. I like Lundberg rice products. Gluten free pasta varies greatly in texture, so you may have to try a few different brands before you find one you like. Be very very careful with spices, because many aren't labeled gluten free. I have found Chef Paul seasoning to be excellent and it is labeled gluten/preservative free. Some oats do come as gluten free. Look for gluten free Bobs Red Mill products, as I have always had good luck with them. I think it was much easier to start with eating fresh items, and then slowly progress to buying boxed/bagged items as I had time to research them for safety. By safety, it means how much I trust the company to really be compliant with their statements on having gluten free products. The one thing I have learned is that it is hard to eat out safely. I have other food allergies, so that may be why, but while you are tackling your own menu at home, I would be careful about eating out. I think it was very important for me to make slow changes, so that I could figure out where I was exposed to gluten along the way. I made a mental list of foods/restaurants to avoid in the future based on this exposure. Good luck with everything. It is tricky at first, but you will get there and you will feel soooo much better, I am sure. :) http://forums.glutenfree.com/ is an excellent resource.
Edited by: SUN22BEAM at: 2/19/2013 (10:51)
2/19/13 7:33 A
Kathy Smart in Canada has been gluten-free since she was a teenager (celiac). She has a cookbook, and I believe even the older version may still be available on her website for free or at a reduced price.
There are a lot of GF organizations, and much information on the web. Of course, much of it has to be sorted out.
The best advice I've read/heard:
Use whole products (fruits, vegetables, meats, etc.) (things that don't need labels) Don;t try to make your new menu exactly like your old - you'll be disappointed. Be aware of nutritional deficiencies in many products (combining is the key) because you're having to eliminate so much. GF is not a weight loss diet, all by itself Speak to a nutritionist for better advice on food combining, selection
I have found some delicious gluten free sesame bagels. Thing is, they have a LOT of fat. They taste like croissants. It seems like you already got some perfect advice from Mrs Bennett. I bet you can find some excellent gluten-free recipes on sparkrecipes.com as well.
Bread is the hardest to replace. i still haven't found a good gluten free bread! What I have found though and can heartily recommend is a "flour" that has tapioca starch and rice starch. That's going to give the best results if you do baking/breading etc. Any "flour" mix with soy in it is frankly nasty. Too salty and an awful flavor. The tapioca/rice blend has a rather gritty texture but excellent flavor. That's really all I've had experience with - if I want something crunchy like crackers, I stick with thin rice or corn cakes.
What Gluten Free products can you guys suggest? I've been diagnosed with Celiac Diease and your diet suggestions always include grains. Since I can't have Rye, Wheat, etc, how can you adjust the diet in the VFP?
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