Sometimes those products labeled "gluten free" aren't as beneficial as we're led to believe. I don't use them, in any case.
One thing you might try as a "bread" substitute is a concoction called an "Oopsie roll." They're made from only 3 basic ingredients: egg, cream cheese, and cream of tartar. The most important step is getting the egg whites beaten stiffly enough. These are fairly well-known in the low-carb world. You can find recipes for them all over, if you Google™ for them. People add all sorts of additional ingredients to give variety. There's even one which tastes pretty similar to the garlic-n-cheddar biscuits from Red Lobster™. You can make them savory or sweet, and if you cook them in a Whoopie Pie pan they come out looking very much like a typical fast-food burger bun. I'm ecstatic over them -- BREAD! =D yay They hold up well in sandwiches.
I use coconut wraps for sandwiches too. They're very good; they're very thin (like spring roll wrappers), but they're sturdy enough to hold up to cold or hot fillings. I've put pulled pork BBQ in one and microwaved it - survived fine. I've also used them filled up with berries and whipped cream. They don't taste like coconut! you can catch the scent in the package, but the flavor disappears when you fill them with anything. There's some sort of silly copyright dispute going on at the moment, so the company I was buying them from (PureWraps) is prevented from marketing them at the moment. Julian Bakery still has them available. Pure Wraps come in plain and curry. As far as I can tell, Julian only sells plain.
Another resource is a book called "Cooking With Coconut Flour." I can't recall the author's name at the moment... but I wrote a review for it and I believe it's posted as a sticky either on the Atkins forum or the Wheat Belly forum (or both). The nice thing about this book is the recipes are developed expressly for coconut flour - not adapted to it from other flours. It provides a lot of tips regarding cooking differences for the product. Worth the look.
Keep in mind, if you have a gluten sensitivity, there's also a good likelihood you may also have some cross-reactivity with any other "grains" (even things which aren't truly "grains"). Go cautiously, add just one thing at a time to your elimination diet (I assume your dietitian has you on one) until you know what's okay with your body.
Good luck! You'll find some good substitutions... some which won't even seem like a substitution - just good stuff!
Like others have said, sometimes its wiser to not use the subsitutes. They are nice if you're cooking for a family, but if its just you I would work on just cutting it all out. I gained a lot of weight when I switched to gluten free products because the subsitutes do have more calories and such if you're not careful. Try using corn tortillas and just eating more veggies and fruits an just substituting on occasion.
on my hunt a few noticeably good products were: mission white corn tortillas Udis gluten free bread(makes good toast or grilled sandwiches) Hormel natural choice lunch meat Purdue simple ingredients Gf breaded chicken Corn pastas Pop chips
I love brown rice pasta, potatoes, corn, and gluten free crackers with hummus, pesto, or nut butter and honey.
Fitness Minutes: (649)
4 9/10/13 7:40 A
I've recently been diagnosed as having a mild wheat allergy - just enough to wreak havoc with my breathing when I'm working out, and make me go through tissues like crazy! (and yes, it's better now i've cut wheat products from my diet) but if anyone is struggling without their traditional wheat-based foods like bread and baked goods, I recommend checking out a couple of blogs: www.elanaspantry.com and www.againstallgrain.com these are leaning more towards paleo, but they've still got some fantastic recipes! chocolate zucchini bread, anyone? flourless purple velvet torte, made using beetroot? mmm nom nom nom!!! while a lot of these are based around almond meal and coconut flour, i haven't worked out calories for these yet - I figure I'll focus on wheat-free and nutritious first, then think about calories. I can always just go for an extra workout each week :)
I encourage you to meet with a Registered Dietitian to discuss your options in dealing with this food allergy and assuring that your nutritional needs are met. You need to learn how to read a food label, as well as other labels to assure you are avoiding the substance. You need to learn about cross-contamination issues in your kitchen, things to ask when ordering at a restaurant, and of course recipe substitutions, other foods to use as a replacement, and what products are available in your area and on-line.
You can ask your doctor for a referral to see the dietitian or call your local hospital for counseling services.
SP Dietitian Becky
Edited by: DIETITIANBECKY at: 10/16/2012 (20:18)
Fitness Minutes: (0)
55 10/16/12 2:45 P
Gluten is found in wheat, barley and rye.. check to make sure what you buy contain none of those grains. Many grains such as corn ,quinoa, and rice naturally do not contain gluten, but are often mixed with gluten containing grains..so make sure you buy gluten free.
Fitness Minutes: (6,605)
672 10/16/12 2:37 P
I don't eat grains at all. Instead of replacing them with strange gluten-free products, I've just subbed lots of veggies and fruits in place of them. For instance, instead of having pasta with marinara sauce, I'll make "noodles" out of spaghetti squash and have the sauce atop that. Instead of rice and couscous, I make cauliflower "rice" and "fous-cous". I use lettuce leaves as wraps for sandwiches and burgers rather than bread or buns.
When I bake, I look for recipes that use almond meal (also known as almond flour). It's just finely ground almonds. It's been great! Others use coconut flour as well, but I haven't as it's much more difficult to get hold of here in the UK. I've also successfully used almond meal to make a sort of breading when I've fried or baked stuff.
One of the great things about not eating grains is that you wind up with a whole lot more calories in your budget to play with, as those grain-based products are often high in calories and nowhere near as satisfying as a nice helping of fruit/veggies.
You might search out the SP teams for others who are gluten free, if you haven't already.
Fitness Minutes: (0)
1 10/16/12 12:34 P
I just found out that I have a really severe wheat and gluten allergy to the point where I was in the hospital for days at a time with difficulty breathing.
I loved breads and pastas, and I have found some alternatives. Any one have any really good suggestions for food that they enjoy that are wheat and gluten free?
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.