What foods do you miss, and more importanly what have you found you can eat similar, but gluten free, that replaces it?
moonrose777 replied: "White bread, brown bread, french bread, Irish soda bread, raisin bread, sour dough bread, banana bread, lemon poppy seed bread, potato bread, Indian fry bread, toasted bread, rye bread, povatitsa bread, corn bread, moldy bread, sandwich bread, sweet bread, and communion bread. I've replaced them with EnerG foods rice bread as it's the only one available where I live and it's just nasty. Good Luck and God Bless"
mevlana replied: "I am not on gluten free diet, but here is some info.If you check the bread search engine link and type in "gluten free"...you will see the pages where they have gluten free bread recipes (mixed in with regular recipes.
*****
here are some bread recipes from that site..and another site..
Italian Bread, Gluten Free
Serving Size : 1
Dry Ingredients:
1 package dry yeast
2 cups Gourmet Blend flour
1/2 cup Parmesan cheese
2 tsp. garlic powder
1 tsp. Italian seasoning
2 tsp. xanthan gum
1 tsp. salt
1/2 tsp. baking soda
2 TBSP. sugar
Wet Ingredients:
2 TBSP. margarine
3/4 cup plain yogurt
2 eggs -- room temperature, beaten
1 tsp. rice vinegar
7/8 cup warm water
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup....
Walrus Bread (Gluten Free)
Serving Size : 1
1 cup garbanzo bean flour
1 1/2 cup rice flour
1/2 cup potato starch flour
3 tsp. Xanthum gum
1 tsp. salt
2 TBSP. sugar
1 TBSP. dry yeast -- (Red Star)
2 eggs
2 TBSP vegetable oil
1 tsp. white vinegar
1 1/3 cup hot water
Mix first 7 ingredients in a large bowl.
No need to sift if you don't want to).
In another bowl mix eggs, oil, vinegar and water.
Mix liquid into dry ingredients.
Spoon into bread machine. Set on light or medium setting. Bake.
This will make 1 1/2 lb. of bread.
The person that I got the recipe from makes hers' on the medium setting.
She tried the light but preferred the medium. That's what I tasted and it was good!
...
Brown Rice Flour Bread
Serving Size : 1
6 cups brown rice flour
2 tsp salt
4 tablespoons brown sugar
4 tablespoons oil
1 1/2 tablespoons yeast -- (1 1/2 to 2)
3 cups warm water
Mix dry ingredients well. Dissolve yeast in warm water and add oil and mix into dry ingredients. Add more warm water to make a soft mixture. Place in greased muffin tins or bread pans. Let stand 45 minutes and bake in a preheated 375 oven until bread is browned on top with cracks, about 30 minutes
Note 1: brown rice flour is available at health food stores
Note 2: gluten free baked goods dont tend to rise as high or be a light textured as gluten flours and they tend to stale quicker.
Note 3: gluten free white flour is available from some mills....
Fruit And Nut Bread, Gluten Free (Stollen)
Serving Size :
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
1 1/3 cups instant nonfat dry milk powder
3 1/2 tsp. xanthan gum
1 cup mixed dried fruit -- cut into raisin size pieces
1/2 cup nuts chopped
1 package dry yeast
1/2 cup sugar
Wet Ingredients:
2 large eggs -- beaten
1 3/4 cups warm water
1/4 cup margarine -- melted
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Add the nuts and fruits according to your personal preference or according to the manufacturer's instructions. Use the fruit bread setting....
Fresh Apple Bread, Gluten Free
Serving Size : 1
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
3 1/2 tsp. xanthan gum
1/2 tsp. salt
1/4 tsp. cinnamon -- (1/4 to 1/2)
1 1/3 cups instant nonfat dry milk powder
1 cup raisins -- dark or light
1 package dry yeast
1/4 cup sugar
2 TBSP. brown sugar
Wet Ingredients:
2 large eggs -- beaten
1 1/2 cups warm water
1 cup fresh apples -- finely diced
1/4 cup sugar
1/4 cup margarine -- melted
Mix 1/4 cup of the 1/2 cup sugar with the diced apples and allow to sit for about 20 - 30 minutes, stirring occasionally. The apples and the sugar will make a syrup. This mixtures now becomes part of the wet ingredients.
Mix all dry ingredients together. Mix all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests. Note: If your machine has a designated time to add nuts and fruits, add raisins at that time. Note: The apples seem to work well, if dices are about the size of raisins. Slices of apples seem to stick to the sides of the baking container as they are kneaded. They don't incorporate into the dough. When baking the slices, they seem to all be on the edge of the bread and burn rapidly. Dicing seems to be the trick here. Use the fruit bread setting.
Herbal Bread, Gluten Free
Serving Size : 1
Dry Ingredients:
Desired type of yeast -- *
Desired flour mixture -- **
-- room temperature
1/2 cup instant non-fat dry milk or dry milk substitute
3 tsp. guar or xanthan gum
1 TBSP. Sure-Jell
1/2 tsp. salt
2 TBSP. sugar
1 1/2 TBSP. crushed coriander seeds
1 1/2 TBSP. crushed anise seeds
Wet Ingredients:
1 1/2 cups water plus 2 TBSP water (for gelatin)
1 tsp. gelatin
2 eggs -- room temperature, beaten
1/4 cup olive oil
1 tsp. GF vinegar
---
Mixture A -- **
2 cups white rice flour
1/2 cup tapioca flour
1/2 cup corn starch
---
Mixture B -- **
3 cups Gourmet Blend flour
---
Mixture C -- **
2 cups white rice flour
1 cup brown rice flour
---
Mixture D -- **
1 1/2 cups white rice flour
3/4 cup brown rice flour
3/4 cup corn starch
* Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast
** Use one of the flour combinations (A-D) in the basic recipe.
In a bowl, soak the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used. There is no problem with overflowing of the loaf with 1 3/4 cups of water. Press start. Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can be made in the Model 100's four hour cycle. Allow to cool before slicing.
These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted.
This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It can be made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Sure-Jell from Kraft Foods, is pectin. It is normally used in making home jellies. The dough can be remove from the machine and used to make hamburger buns....
Amaranth Bread:
Amaranth Bread makes one loaf. Feel free to substitute the amaranth flour with teff, buckwheat, or quinoa flour.
Ingredients
3 large eggs (egg-free option see note below)*
Вј cup vegetable oil
1 teaspoon lemon juice
1ВЅ cups amaranth flour
1ВЅ cups tapioca starch flour
1 cup fine brown rice flour
2/3 cup instant non-fat dry milk powder (dairy-free: substitute with finely ground nuts or almond flour)
2 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons ground flax seed (optional)
1ВЅ tablespoons active dry yeast
4 tablespoons sugar
1Вј cups warm water (105F-115F.)
Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan.
In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a separate medium bowl, combine flours, dry milk powder, xanthan gum, salt, flax seed, yeast and sugar. Pour ВЅ of the warm water into stand mixer and blend with egg mixture. Slowly add dry ingredients a little at a time until completely incorporated. Add remaining water, reserving some water if necessary. See note on humidity below. Mix batter on high speed for 3ВЅ minutes, then pour into prepared pan. Batter will be thicker than a cake batter and nothing like the consistency of regular bread dough.
Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the bread to rise quickly.) Remove bread from oven (do not uncover) and place in a warm place in the kitchen. Preheat oven to 400F. Bread will continue to rise as oven preheats.
Uncover bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 35-40 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible.
Tips:
If humidity is high, reduce the amount of water in the recipe to avoid overrising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for.
You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water, follow yeast package directions instead for rise time.
Hamburger Buns
Pour batter into English muffin rings, follow directions above. Bake for just 15 minutes.
Once completely cooled these buns freeze well. Serve buns warmed, otherwise they will be crumbly.
*Egg Substitution: grind 3 tablespoons flaxseed and add ВЅ cup + 1 tablespoon boiling water, let set for 15 minutes then whisk with a fork.
*************************
here is some other information below...
Celiac (gluten free)
Substitution: To substitute 1-cup of wheat flour in any recipe, use;
2/3-cup of rice flour + 1/3-cup potato starch
or
3/4-cup rice flour + 1/4-cup cornstarch
Workable Wonder Dough
makes 1ВЅ pounds dough
You will probably find many uses for this good, user-friendly dough. Recipe from Wendy Wark’s Living Healthy with Celiac Disease (AnAffect, 1998). Wendy uses this for pretzels, breadsticks, cinnamon rolls, and pizza crust. Use it as a substitution for wheat flour dough in your favorite recipes.
2 teaspoons unflavored dry gelatin
2Вј teaspoons active dry yeast
2/3 cup warm water (105F-115F)
2 tablespoons sugar
2½ cups Wendy Wark’s Gluten-Free Flour Mix (see recipe below)
2ВЅ teaspoons xanthan gum
Вј cup instant non-fat dry milk powder
ВЅ teaspoon salt
3 tablespoons vegetable oil
2 eggs
Combine gelatin, yeast, water, and sugar together in a 2-cup glass measure. Let stand for 5 minutes, or until foamy. In the bowl of a stand mixer, add flour mix, xanthan gum, milk powder, and salt. Mix briefly, then add oil and eggs, followed by yeast mixture. Beat on high speed for 2 minutes, using the paddle attachment until a soft dough forms. Use dough in your favorite recipe.
Multi Blend Gluten-Free Flour (Wendy Wark’s Gluten-Free Flour Mix)
1 cup brown rice flour (requires refrigeration)
1Вј cup white rice flour
Вј cup potato starch flour
2/3 cup tapioca starch flour
Вѕ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum
I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.
Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.
The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I don’t use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results
Note- If you can’t tolerate corn, just substitute the cornstarch with equal parts of sweet rice flour and tapioca starch flour.
Gluten-free self-rising flour
2 tablespoons potato flour
enough white rice flour to make it up to 1 cup
1/2 teaspoon bicarbonate soda
1/2 teaspoon cream of tartar
1 teaspoon xanthan gum OR guar gum
OR pre-gel starch
Gluten-free baking powder
1/4 cup bicarbonate soda (baking soda)
1/2 cup cream of tartar
Mix well and keep in an airtight container.
Flour combinations
The following combinations of flours work well together:
2 cups rice flour, 2/3 cup potato flour, 1/3 cup tapioca flour.
2 cups white rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca flour and a teaspoon of xanthan gum.
1/2 soya flour and 1/2 cornstarch.
1/2 soya flour and 1/2 potato flour.
1/2 soya flour and 1/2 rice flour.
1/2 soya flour, 1/4 potato flour, 1/4 rice flour.
Note: When buying soy flour, look for debittered soya flour. It has a milder flavor. Plain full fat soy flour has a noticeable strong a flavour.
Gluten-free pastry
This is good for sweet pies, tarts and cheesecakes.
60g (2oz) cornstarch (maize cornflour)
3/4 cup non-instant dry milk powder
1 1/2 cups coconut
120g (4oz) melted butter
Simply mix and press into a dish. This isn't exactly pastry, so don't roll it.
To replace the gluten
If you simply take gluten out of your baking, you're likely to have disappointing results. Gluten is sticky stuff which helps prevent your baked goodies from crumbling. It also traps pockets of air, improving the texture of your bread, cakes or biscuits.
Bakers replace it with xanthan gum, guar gum, or pre-gel starch. Xanthan gum is a natural product made from Xanthomonas campestris. This microorganism is grown in the lab for its cell coat, which is dried and ground to form xanthan gum. Xanthan gum is added as a powder to the dry bread ingredients. One teaspoon is needed for every cup of gluten-free flour. You can buy this product at your local health food. You can also use Guar Gum, a vegetable gel, which is cheaper than Xanthan gum.
Gluten-free Flour Mix
2 cups rice or millet flour
2/3 cup potato starch
1/3 cup tapioca flour
1-2 tsp. of xanthan gum
Each type of flour acts a little differently in relation to other ingredients in a recipe. Many recipes depend on wheat flour for their texture or rising power, so you may have to experiment a bit to see which flours work best when interchanged. To start, change 1/4 of the flour or less. The chart below will give you a good starting point.
You can make your own flour from oatmeal or other rolled grains in a blender or food processor. Use 1-1/2 cups oats to make about 1 cup oat flour. Potato and soy flours are best used in combination with other flours. They have a strong flavor and soy flour has a darker coloring. Rice flour gives a distinctively grainy texture to baked products. Rye flour is frequently used although it has a dark color and distinctive flavor. (Barley, oat, and rye flours all contain some gluten.)
Wheat Flour Substitutionsper cup
Grain (Flour) Amount
Barley1-1/4 cups
Cornmeal1 cup
Corn flour1 cup
Oat1-1/3 cups
Potato3/4 cup
Rice3/4 cup
Rye1-1/3 cups
Soy1-1/3 cups
Tapioca1 cup
Another chart from a question on yahoo answers:
One cup wheat flour:
-Wheat-free Alternatives Containing Gluten:
1 cup spelt flour (high gluten)
7/8 cup kamut flour (high gluten)
3/4 cup oat flour (low gluten)
7/8 cup rye or triticale flour (low gluten)
3/4 cup barley flour (moderate gluten)
-Gluten-Free Flour Alternatives
7/8 cup buckwheat or amaranth flour
3/4 cup rice, soy, millet or bean flour
5/8 cup potato flour
7/8 cup corn or quinoa flour
1/2 cup ground nuts or seeds
Source: similar question on yahoo answers…
Recipes and link lists for celiac and gluten free (general flour recipe) (another flour recipe) (very good site with lots of info) (pizza dough) (pizza dough and foccia recipe) (mushroom pizza recipe with crust) (workable wonder dough for pretzels, breadsticks, cinnamon rolls and pizza crust) (cinnamon rolls) (gluten free alternative flours explained and flour additives) (gluten free cooking) (lots of recipes for wheat free) (gluten free blog) (recipes) (gluten free flours) (kid recipes for gluten free)=%2Bgluten+%2Bfree&attrib_2=programme_name&oper_2=eq&val_2_1=&attrib_3=chef_name&oper_3=eq&val_3_1=&attrib_12=healthy&oper_12=eq&attrib_13=quick&oper_13=eq&attrib_10=vegetarian&oper_10=eq (wheat free) (gluten free) (scroll way down on right side) (lots of recipes) (more recipes) (scroll down) (recipes) (recipes) (recipes) (wheatless ramen noodles) (wheatless donuts) (link list) (link list)=-1&sp-start-month=0&sp-start-day=0&sp-start-year=&sp-end-month=0&sp-end-day=0&sp-end-year=&sp-x=any&sp-c=10&sp-m=1&sp-s=0 (search engine for bread recipe website…type in the words “gluten free” in the search box to find pages on which gluten free bread recipes are listed.)
similar questions on yahoo answers--&paid=answered#QM0vXDDpBGNMVLK8Xd0hNKUN5zzPUeL1GZnyPPfAjki05zyp7h2L
medical website for celiac (national library of medicine, medline plus)"
How long after beginning a gluten free diet should I notice a difference? I started a gluten free diet three days ago. When should I notice any benefit from it ?I'd like to lose some weight and just feel better.
Sheva G replied: "When you start turning plump and gray."
Corina replied: "I am really not sure that gluten free diet is a right solution to lose weight and keep it for the long run. I lost 40 pounds in 3 months and keep it for 6 years, by a personalized healthy nutrition. I also helped others to achieve their goals by the same way."
hettie replied: "You should check this out this method that I did. It works fast for me and I lost 14 pounds in 3 weeks. You can find more information at link below."
sunshine n t replied: "I have celiac disease. I noticed my first relief from some of my symptoms in 3 days. Other symptoms took months to go away. Improvement in general well-being and energy and weight loss happened slowly, but steadily. For some people, noticeable improvement takes a long time on the diet.
Many people gain weight once they start a gluten-free diet, because their damaged intestines weren't absorbing the food they ate, so they couldn't get the nutrition they needed no matter how much they ate.
Others lose weight, because their bodies have been telling them they are starving for nutrients, so they constantly feel the need to eat to satisfy cravings; or because gluten intolerance can throw the thyroid or hormones out of balance and cause weight gain; or simply because, by cutting out gluten, they are eating fewer calories and are eating a larger percentage of healthier, non-processed foods, like meat and vegetables instead of, say, pizza.
If you are trying this as an elimination diet, you could re-introduce gluten after 3-6 weeks and see if you react negatively to eating it."
What are some gluten free and diabetic diet websites? A lady that I take care of is a diabetic and was just put on a gluten free diet. I'm having problems finding websites that can work with both diets. If anyone can help. I would really appreciate it!
Thanks!
cjohnson51393 replied: "http://www.eatingwell.com/recipes/collections/gluten_free_recipes.html
its hard to find both. but i tried for you."
enn replied: "for gluten-free recipes:
try diabetic life:
also try vegetarian recipes as many give you good ideas on how to cook and prepare vegetables that taste good:
and
hope that helps. I have wheat allergies, so I've been working on lots of vegetarian recipes myself. I have found that ethnic foods such as Japanese and Indian foods that are based on rice are some of the better choices for a wheat-free and gluten-free diet."
mrs replied: "just sites about diabetes or where to buy this kind of food?
if the latter, kays naturals makes really good gluen free protein chips, cereals and pretzels. you can order right from their site."
What foods are staples in a dairy and gluten free diet? I'm going on a dairy and gluten free diet because of complications with psoriasis and was wondering which foods are commonly consumed by people who eat this way.
Also, what are some common foods that I would think are fine that I should avoid?
Thanks.
cyn_texas replied: "I would suggest you check out the low carb recipe sites. Their recipes are almost all lactose & gluten free.
Gluten is also used in foods in some unexpected ways, for example as a stabilizing agent or thickener in products like ice-cream and ketchup.
Lactose is usually the allergen in milk but you should be able to have cheese, butter, whey protein, cream and probably even yogurt. I have been low carbing for nearly 6 years and my diet is very high in seeds now. I eat flax seeds & chia seeds almost every day. Chia seeds really have no taste, and swell up absorbing 10X their weight in fluid, an ounce will make 10 oz of food. I usually include them as half the volume of most all foods.
Chia seeds sound so expensive but 1# will make 10# food - Amazon.com has couple lbs. for $16 shipped to you. I buy in bulk (24#) from getchia.com for $6# with free shipping.
Chia seeds - 3.5 oz is nearly 500 calories, half calories from fat (high in Omega3 fatty acids) 38g fiber 151%DV & 16grams of COMPLETE protein for 6grams carbs & 63% DV Calcium - 95% Phosphorus - 23% Zinc - 9% Copper - 108% Manganese.
Faux tapioca - 2 cups of water, 5 scoops of low carb whey protein powder, stir together & add cup of chia seeds, after they have started to absorb the water, add in 2 cans of coconut milk (or cream and added water) & sweetener if you like and mix it all in. Can be eaten after an hour but will be better tomorrow. Cream a pkg. of cream cheese into a can of pumpkin and add to the faux tapioca for an even more nutritious pumpkin pie pudding.
per wiki -
Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are maize, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupin, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Gram flour, derived from chickpeas, is also gluten-free (this is not the same as Graham flour made from wheat)."
ChemoAngel replied: "Well, I have the same problem, only I have Eczema. I have replaced Dairy with Soy, and Gluten with Rice, Corn, Tapioca, and Potato Flour. I also can't eat egg yolks, so replace them with egg whites. Whatever you do, don't use Non-Dairy Creamer, it isn't by any means "Dairy Free"."
Recommendations for a good book on how to get a nutritionally balanced gluten-free diet? I'd like to try cutting out gluten from my diet to try to help a dermatitis issue, but am concerned about maintaining a balanced and healthy diet.
I'm not a very creative cook or shopper, so I'd appreciate any recommendations for books on how to eat a balanced gluten-free diet, as well as books that have good, simple recipes for healthy gluten-free dishes (hopefully with ingredients that aren't too hard to find). Thanks!
kestrelk8 replied: "first of all let me tell you that there are a TON of gluten free products out there that are the equal to those with gluten in them. most gorcery stores carry them but you really have to keep your eyes open. its better to shop at an organic, all natural store like wild oats. they tend to cater to gluten free people more. you can also order foods online:
here is a site for recipes:http://www.csaceliacs.org/recipes.php"
Kim J replied: "Here is a site that may be helpful to you. It has gluten-free recipes on the site and links to products.
"
Russell Lawrence replied: "My book has a lot of ideas regarding sugar-free eating. I basically cut all sugar from my diet by substituting certain things.
Visit"
Kristen's Raw replied: "The healthiest way to eat, by far, is a Raw plant based diet. And, the best thing about it is that it's easy, delicious and you feel the best ever (mentally, emotionally and physically).
You don't have to be 100%, but the more Raw plant-based foods and the less cooked food you eat will greatly help. You will feel better than you ever have in your life. I've seen people's lives changed by doing this.
For starters, eliminate dairy from your diet. Yes, it's easy (check out the resources I list below).
Then, eliminate animal products in general. Meanwhile start eating a High or All Raw diet. This is proven so many times to be the healthiest cuisine in the world and people LOVE it. It's a lifestyle and once you're on it, you never want to get off. Truly. Hope this helps.
Cheers!
Chef Kristen Suzanne
"
Do celiac disease symptoms resolve after following a gluten free diet? I suspect that I might have some celiac issues with my health... I have extreme hunger, poor digestion, muscle aches and nerve pain.
I know there are blood tests you can take for testing, but I am wondering if you follow the gluten-free diet religiously, if other symptoms will go away (muscle pain, nerve pain) in time.
tiggsy replied: "I'm not a doctor, but I think you should investigate other possibilities before assuming you're celiac unless:
You have noticed that every time you eat food that contains gluten you get diarrhea, but you don't get it when you don't
or
You've been keeping a food diary, and your symptoms reduce when you leave out gluten.
There are many and varied symptoms for celiac, and not everyone gets diarrhea, some get constipation (which is difficult to pin down, as it builds up over time), and some get an alternation between diarrhea and constipation.
Your symptom set is not typical, so far as I can tell from your question, but that doesn't rule celiac out, it just means it is possible that other things may be causing these problems - and the nerve pain is something that should be investigated, I think.
Of course, there are other non-celiac forms of gluten intolerance, so if you are reluctant to invest in a potentially expensive investigation, you could try going gluten free for 3 weeks, then doing a challenge by eating gluten at every meal for a day. That should definitely show you one way or the other whether gluten is an issue for you."
sailor replied: "Just because you have some of the symptoms that celiac disease causes does not mean you have celiac disease. If you have celiac disease and the nerve and muscle pains are caused by it, they take a long time to get better after you start the gluten free diet. It would be much better to get tested beforehand and then start the gluten free diet so that you know if you have celiac disease and have the potential for improvement because of the diet.
On the other hand, if you go gluten free and your hunger and digestion issues clear up, you might be on the right track.
The short answer to your question is that if you have celiac disease, eventually your symptoms will clear up although nerve pain usually takes awhile."
Can someone on a gluten free diet eat potatoes? I'm having friends over for dinner and one has been diagnosed with ciliac disease. Can someone on a gluten free diet eat a baked potato or mashed potatoes as long as flour isn't added?
dancer4life replied: "ive had celiac for 10 years. so i know a lot.
gluten is a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough. it contains wheat rye oats and barley and many other things.
potatoes are fine. some mashed potatoes (mainly boxed kinds which arent very good anyway) are thickened with wheat which means definately not!!!!!! a baked potatoe is probably your best bet. make them some baked potatoes on the side and give them sour cream and a FRESH stick of butter (you may have bread crumbs left on an old one). be very careful of your guests. some people are highly allergic to gluten like me for instance and i get very VERY sick when i have even a crumb. its very serious so BE CAREFUL!!!!! check with them on other foods too and make sure that they will be well fed. have fun at your party!!!!!"
Switch2GlutenFree replied: "Yes, as long as they are real potatoes and do not come in a powder in a box.
Baked potatoes are a great choice... really anything as long as you don't add anything with gluten in them. Be careful about condiments, lots of gluten that you wouldn't think do."
tiggsy replied: "In general, celiacs and other gluten intolerants can eat potatoes that are free from gluten-containing additives.
However some people who are gluten intolerant also have a problem with the nightshade family, which includes potatoes, tomatoes, peppers and eggplant/aubergine.
If you serve the potatoes sauteed, in my opinion, it is much nicer than a plain old baked potato (which is something I tend to cook at home a lot, as it's quick and easy). Home made mash made from real potatoes is also very nice. I love the stuff."
Where can I find the ingredients for a Gluten free diet? I'm beginning a gluten free diet and I've found several links that call for gluten free sausage, gluten free broth, etc. Do they have them at any ol' grocery store or do I have to head somewhere else to find them?
mtnglo replied: "gluten free meats
gluten-free soups/broth
Bob's Red Mill is found in many grocery stores, or you can order online.
GFCF Recipes "
msjantastic replied: "Your doctor or nutritionist should be able to guide you in this type of diet. Should speak with them before starting any type of diet. After they have given you a okay than they will give you the info you need and I am sure they can give you webs sites that are best for you."
palin.pimpin replied: "The DOLTS at Hostess should be able to help out."
tiggsy replied: "No, not anywhere, and not cheap either. Big supermarkets may have them, also health food outlets almost certainly. Other than that, it's a case of mail order/online shopping. Amazon US also stocks a good range I'm told. In Australia, there's Orgran, Real Foods Pty and Gluten Free Favourites: who all make gluten free food of various kinds."
How long should I be on a Gluten Free Diet before I know if it is helping? I have Chronic Fatigue Syndrome, and was suggested that I try a gluten free diet to see if it will help. I've been on it for 4 weeks and was told to go at least 6 weeks on the diet. I haven't seen any changes in how I feel. I've been told that I could try the diet for three months to see how I feel. I want to know if I should be seeing a change already or to go for a three month stretch.
zouk replied: "My friend has a gluten alergy. He was told to eat no wheat at all for a week, then try eating a piece of bread at the end of the week to see how he felt. Try it and see if you feel really tired at the end. I don't know if it'll work for Chronic Fatigue Syndrome, but it's probably worth a shot."
tj replied: "I have heard of this and met a woman that was diagnosed with the chronic fatigue. She had to take meds to control it. I would not rely on the diet elimination to do that alone. IF you don't see any improvement soon I would call the dr or look for a specialist in this condition to best treat or address this now."
tiggsy replied: "Ok, couple of questions first.
How sure are you that you have completely eliminated gluten from your diet? Actually, the fact that you are wanting to come off it may be an indication that you are following it properly, but we are all different, so... How many take out meals have you had in the 4 weeks? Almost certainly, any take away meal will contain gluten in one form or another. Have you eaten any Chinese or Thai food? Did you spend the huge sum needed to buy gluten free soya sauce when you cooked it? Have you eaten any low fat yoghurts or seafood sticks? They contain gluten.
I'm sorry if I sound as if I'm nagging or anything, I'm just trying to point out the many ways you could be ingesting gluten without realising it. And there are others.
Now, if you are sure you have been gluten free for the past 4 weeks, and you are also sure that you see no difference in your energy levels, then most likely it isn't doing anything for you. But before you go overboard and head off to the shops to buy in a load of bread, pastries, cakes and cookies, just try something like maybe a pot noodle, and see what your reaction is. Don't forget the reaction may be delayed by up to 36 hours.
If there's no reaction, then you might like to try dairy instead of gluten as your potential irritant."
TnR replied: "Its very hard to avoid gluten as its an almost hidden ingredient in many food items. Also, once you stop eating it, its still in your system for a very long time so you are most likely still not gluten free. Check out some of the gluten/celiac webpages for help with foods. There are great rice pastas and other things out there at health food stores so its possible to completely avoid gluten.
Oh, also check your vitamins - unless the label says gluten free, they have gluten in them."
Is a Starch free diet the same or similar to a Gluten free diet? If you need to exclude starch from your diet, could you follow a gluten free diet and that suffice? Appreciate any help on this and thanks in advance.
sailor replied: "No! A gluten free diet doesn't necessarily exclude starch. You can eat specially prepared breads and pastas, rice and potatoes on a gluten free diet that you would not eat on a starch free diet. If you are looking for a starch free diet then the one to look at would be something like the Atkins diet especially the first two weeks called the induction phase. That is pretty strict but then it loosens up some.
I have been on both diets. The gluten free diet is not by choice but because I have celiac disease. The Atkins diet although it doesn't strictly forbid gluten, almost is a gluten free diet with eating green veggies and meat."
tiggsy replied: "No. Eliminating all starch from your diet is pretty much impossible, and highly dangerous. You need protein, fat and carbs (starch). Leaving one out is not good for you.
Gluten is a protein, not a starch, which is found in wheat, rye, barley and closely related grains, and products made with them."
