I gave up years ago making my own bread. There are a lot of varities of GF breads out there now, including ones with brown rice and flax seed, both good for fibre. I eat A LOT of veggies, and nuts/seeds etc for added fibre. One of my favorite snacks is low fat cottage cheese with either sunflower seeds or slivered almonds in it. Add seeds/nuts etc to salads and make your own "granola mix" with seeds/nuts/GF cereals etc. You can also take a fibre supplement each day, to help the process, like Metamucil.
September SparkPoints: 0
Fitness Minutes: (16,740) Posts: 1,942 3/4/08 2:44 P
I just joined this group and have sent dotslady a provate e-mail 2 now, so can anyone tell me what they do for their fiber? It would be so helpful to me. I have been on the internet and found that alot of vegatables have fiber in them especially the ones that have been cooked. Does anyone have any other flour recipe's for making bread? I just found and almost read all the wat through, "The Gluten Connection". It has some recipes for othere types of flour but haven't gotten them yet. Any thoughts?......
Just wanted to say that unlike Australia (where I believe Soulwork lives), in the US all meats are required to list any gluten that is on, or injected into the meat. Many glaze packets contain wheat, but generally, the meat itself is gluten free. Some manufacturers like Hormel, even list the words, "Gluten Free" on their packages. Specifically, I refer to pepperoni and the Little Smokies mini sausages. Often, if you have a question you can check the company website and find a list of GF products.
On another note, I was afraid to make bread for 8 months after diagnosis. But, once I started, my family never looked back. Now the kids beg me for a slice of fresh baked gf bread.
Hey Kat - for me I just kept it simple with real foods and incorporated labeled foods slowly. I have a neighbor who carried a page/list with her in her wallet of ingredients on the NO list. I should do that for Bush's baked beans - I swear, I never remember which is gf!
Also, getting restaurant cards was very helpful for eating out. I got comfortable and didn't go over every little thing with a repeat waiter who said he "understood" at On the Border -- and I got glutened (he may have understood, but the chef didn't). Now I will ALWAYS get the manager involved and not take it for granted that they know what they're doing.
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB! One person's food is another person's poison. __________ Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms CD stories: bit.ly/cdstories Nutrition/Cancer: bit.ly/Quillinnutrition
3,889 Days since: gluten
Fitness Minutes: (31,713) Posts: 2,093 2/29/08 3:19 P
KATLANG3 For me it was educating myself about the ingredients that had gluten but did not specifically state that. For example Ė malt flavoring is used in most of the cereals on the supermarket shelf but I canít eat it because malt contains gluten. I thought the rice crispies were okay and keep reading the label trying to figure out what I was doing wrong. It was the malt!
Do not look where you fell, but where you slipped. African proverb
current weight: 174.0
Fitness Minutes: (439) Posts: 368 2/28/08 4:20 P
most, if not all the big food producers will either supply you with a list of their foods that are GF, or you may be able to find info on their websites. Kraft, Campbell's etc will supply you with a list. Look for other favorites on the internet, or call them. Finding a support group will really help you in the early stages of going GF.
Hi KATLANG3 One of the first things I was amazed about was finding out bacon, ham (even the Christmas leg of ham) had gluten in it. Now I am able to buy it without because I was lucky enough to find a butcher who keeps everything gluten free including anything he marinates or sells in crumbs. His sausages are wonderful. I grill them anyway but there is hardly any leaking of fat at all so that is good when we're all watching our weight. In Australia we can also buy gluten free salami but of course it is a diet no-no anyway. It is also in tomato sauce,BBQ sauce, mayonnaise etc and of course the gluten free alternatives when you can find them are always more expensive. The only decent bread we can buy here (in my opinion)is $5.50AUS a loaf and the loaf is very small. Less than half the size of a normal loaf of bread. It is only good toasted to my taste. I have tried making the bread but really don't have the time. regards Frances
If you always do What you've always done You will always get What you've always got!
current weight: 438.0
Fitness Minutes: (520) Posts: 59 2/27/08 10:59 P
No need to feel lonely and alone. Try to find a celiac support group near where you live. Google it! Also, groups like this one keep you in touch with others living with a gluten free diet. Become familiar with lists of 'no nos' and always read labels If there isn't a label to read, or if you are uncertain DO NOT EAT/DRINK IT!
Fitness Minutes: (439) Posts: 368 2/27/08 4:04 P
Ice cream! If you can't read the label, don't eat! Twice since diagnosis I mistakenly ate ice cream with gluten in it. You know those ice cream bars at sports events etc, rolled in hot, melted chocolate then rolled in nuts?? Not a good idea.
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.