I have always liked bread and when I had problems with my IBS-D I would have rolls and milk. I am having so many problems trying to go gluten-free and lower carb (both). I like sometimes to have sandwiches and if I have something like tuna salad or egg salad I don't know how else to eat them sometimes. Tuna salad I can eat in tomatoes or on crackers (which isn't good either), but the egg salad doesn't seem to be good unless in a sandwich. So I am really struggling.
I do my cooking from scratch too and it's quite a challenge to get the hang of it! We eat a lot of Mexican dishes because it seems to be easier to get gluten free with those. I make my own taco seasoning so I can control the sodium too.
We're at the point that the flours are so expensive that more times than not, we'll go without. We're not really big sandwich or bread eaters so we're lucky that way - we don't really miss the bread. I'm glad to see the stores are carrying more gf products, now I wish they'd lower those prices!
If it's amazing, it won't be easy. If it's easy it won't be amazing. If it's worth it you won't give up. If you give up you're not worth it.
"Fear & doubt knocked on the door; Faith & Courage answered & there was no one there" ~ Jordan Wirzs
I always cook from scratch. t this time, I am making decision since so many things we use on a daily basis have g. The safety matter of not eating hidden gluten, I will use mixes. Long term I'm stocking up on gf items. even baking powder...ketchup, soy, my fav coffee creamer, so many things are full of gluten.... even some salt-flavorings include gluten, shampoos, conditioners. my health is important. Plus my symptoms are severe itching issues, not like cilliac disease.
I did try the peanut butter cookies, but I can't have the sugar and had to substitute a sweetener. Some people said that you have to have the sugar. Mine just crumbled completely. I also tried an oatmeal/banana cookie that was terrible. I will have to try to find the chocolate one. Can I make that with stevia baking mix (half stevia/half sugar) to cut the carbs some?
I didn't really think the sprouted grain was gluten free, though I have read where some people would use it instead of wheat bread when they were gluten sensitive. But around here there is NOTHING of gluten free that is only a dollar more. Except that I did find some Betty Crocker mixes at Big Lots. They are all high carb, though. In the other stores those mixes are well over $3 and the regular mixes are usually around $1.29 unless they have gone up recently (I don't look for those mixes)
I have made my own recipes, too I try not to buy anything until it's on sale. Even gf products, which don't have a lot of buyers, yet, are put on sale. I have bought gf brownie mix and it was only a dollar more. My kids loved them. I've also bought pizza mix but haven't made it yet. The sprouted grain flour isn't gf, unless its made from something other than wheat, I had tons of that even Ezekiel bread made of that four and had to give it away I always kept flax so I was ahead of the game there.
Ive gained a few pounds back, but I just know Ill get the hang of it.
There are at least 3 really good no flour cookies. One is a 4 ingredient peanut butter, there is a chocolate cookie which is much like the Great American cookie that you fine inthe mall and last is the no bake one that you do in a skillet with gf oats. Most gf all purpose flours make goo gravy and you can make a good roast beef gravy with cornstarch. I get a lot of my items in bulk from Amazon.
I do almost all my own cooking from scratch. But the gluten-free ingredients are so high priced I can't afford them and the recipes I've seen often you have to have a blend of several different flours. I managed to get coconut, almond, flax and buckwheat and everything is only 1 pound packages. I think the flax was less than $6.99, but the others were $6.99, $8.99 or 9.99 and 12.99 per pound. Mostly, if I feel like a pie or something I don't use a crust. That won't work for cookies (I have tried the no-flour ones and they fell apart or tasted bad) or cake, etc. (either of which I would have to use at least partly a sugar substitute). I even tried the coconut flour for gravy since it was recommended for gravy and that didn't work at all.
I was watching something on TV the other day and a guy was talking about substitutions for some things (mainly it was things that caused fatigue, so not all gluten), and I noticed that everything he had said cost twice as much as the original, at least. It is like the flours. To get coconut flour here is 6.99/lb, where regular flour is $2-something for 5 pounds. His other substitute was sprouted grains. I haven't looked at them -- haven't even seen them around here -- so don't know what they would cost. He was saying to have almond butter instead of peanut butter ($8.99 compared to $2.99-$3.49).
I got some of the flours that are used a couple months ago. I ended up having to get food with my credit card, which is maxed out, trying to get gluten-free ingredients/food. I've tried vegetable chips, nut and rice crackers and they are so hard I cannot even chew them. There is a gluten-free bakery nearby, but 2 cookies cost over $4.
How do you manage to get gluten-free without ending up bankrupt? I am definitely not succeeding at this or losing any more weight. Fruits and vegetables, even though it is in season, are high cost now, too.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.