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Dee-
The last few days I have been keeping track of what my family typically eats and would appreciate any advice/suggestions you have.
Here is a start.......
meatloaf- what to do about breadcrumbs?
lasagna
pasta alternatives- we usually have a side dish of mac and cheese or fettucinni a few times a week
tortillas for burritos
Because I am alway in a hurry in the morning, my breakfast is pretty quick and simple. I'll grab a banana, yogurt, or breakfast bar. Any suggestions on subs for NutriGrain bars?
As of now, I am only eliminating gluten to see how that goes. I just found out that when I was scoped a few months ago the GI Doc sent biopsy to check for celiac disease. His assistant informed me this morning that it was negative. I am still going forward with GF diet. I figure it won't hurt anything.
Question on cooking for a family when one person is on restricted diet. Do others cook something different for themselves? I allowed my boys to taste some of the GF items that I purchase yesterday, but I can't imagine buying these products for the whole family. They are too expensive and my boys are good eaters!
Thanks-
Rebecca
questions about starting GF diet
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Hi Rebecca,
Do You have a HFS or Whole Foods in your area???
Meatloaf, you can either buy GF breadcrumbs (Gluten Free Essentials) or if you have GF bread you can make your own. Just toast the bread until dry and put in a food processor and grind away. Nobody should know the difference.
Tinky'ada brand brown rice pasta makes lasagna noodles.
That brand of pasta is the only one that I will buy. It holds up well and any non GFer never knows the difference. There is a tip to it to eliminate the excess moisture after rinsing it for about 40 seconds in cold water. With the spaghetti, pasta shells, fettucinni, you want to put the pasta back in the pot that you boiled it in and turn the heat to medium. Then start tossing it around the pot and you will be able to see when the excess moisture has been taken out ot it. The lasagna noodles you could lay out on a paper towel for about 10 minutes before assembling your lasagna.. Yum! Your making my mouth water about the lasagna since I haven't has it since 2002 because of being casein intolerant.
Here is my recipe to make your own tortillas as I haven't found any store bought that I would consider good.
1 cup white rice flour
1/3 cup potato starch 1/3 cup tapioca flour
1/3 cup fava bean flour 2 tsps xanthan gum 1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBs vegetable or other shortening 3/4 to 1 cup warm water
Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
Add the warm water, starting with 3/4 cup and mix well.
Continue to add water until a soft, cohesive dough is formed.
Heat a comal, tapa or griddle to medium heat.
Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round. Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
Bake one at a time on a hot griddle until the surface bubbles.
Turn only once, the first side should have brown flecks
Bake until the second side has slightly browned - should brown in a very short time.
Keep warm in a tortilla keeper or wrapped in a cloth until served. Note: Will freeze in a sealed plastic bag for up to three months.
There are lots of GF breakfast bars available at a HFS or Whole Foods.
The issues with you being GF and the rest of your family isn't, will be a cross contamination issue if you are using the same toaster, pots, pans, utensils, etc. Personally, it is just my husband and myself, and he eats exactly what I do as far as our suppers. My kitchen is not a totally GF kitchen because DH has his own breads, cookies, snack items, but we take every precaution to be diligent about contamination.
You will have to have your own condiments, jellies, peanut butter, anything that someone who is not GF, could stick their knife in your GF items. Pots & Pan should be okay if there are not any scratches, chipped off pieces, where gluten could hide. Make sure to wash and rinse them good if you have prepared something that contained gluten.
There are lots of GF cookies recipes that are in Dee's kitchen that you could make up and freeze and your boys won't be able to tell the difference. Toll House Chocolate Chip, Peanut Butter, Sugar Cookies. You can make up cupcakes, quick breads, cakes, etc... they all freeze well and it will save you alot of money.
Give me hollar, as I know you make many more things and I'll reply.
Dee~~
Do You have a HFS or Whole Foods in your area???
Meatloaf, you can either buy GF breadcrumbs (Gluten Free Essentials) or if you have GF bread you can make your own. Just toast the bread until dry and put in a food processor and grind away. Nobody should know the difference.
Tinky'ada brand brown rice pasta makes lasagna noodles.
That brand of pasta is the only one that I will buy. It holds up well and any non GFer never knows the difference. There is a tip to it to eliminate the excess moisture after rinsing it for about 40 seconds in cold water. With the spaghetti, pasta shells, fettucinni, you want to put the pasta back in the pot that you boiled it in and turn the heat to medium. Then start tossing it around the pot and you will be able to see when the excess moisture has been taken out ot it. The lasagna noodles you could lay out on a paper towel for about 10 minutes before assembling your lasagna.. Yum! Your making my mouth water about the lasagna since I haven't has it since 2002 because of being casein intolerant.
Here is my recipe to make your own tortillas as I haven't found any store bought that I would consider good.
1 cup white rice flour
1/3 cup potato starch 1/3 cup tapioca flour
1/3 cup fava bean flour 2 tsps xanthan gum 1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBs vegetable or other shortening 3/4 to 1 cup warm water
Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
Add the warm water, starting with 3/4 cup and mix well.
Continue to add water until a soft, cohesive dough is formed.
Heat a comal, tapa or griddle to medium heat.
Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round. Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
Bake one at a time on a hot griddle until the surface bubbles.
Turn only once, the first side should have brown flecks
Bake until the second side has slightly browned - should brown in a very short time.
Keep warm in a tortilla keeper or wrapped in a cloth until served. Note: Will freeze in a sealed plastic bag for up to three months.
There are lots of GF breakfast bars available at a HFS or Whole Foods.
The issues with you being GF and the rest of your family isn't, will be a cross contamination issue if you are using the same toaster, pots, pans, utensils, etc. Personally, it is just my husband and myself, and he eats exactly what I do as far as our suppers. My kitchen is not a totally GF kitchen because DH has his own breads, cookies, snack items, but we take every precaution to be diligent about contamination.
You will have to have your own condiments, jellies, peanut butter, anything that someone who is not GF, could stick their knife in your GF items. Pots & Pan should be okay if there are not any scratches, chipped off pieces, where gluten could hide. Make sure to wash and rinse them good if you have prepared something that contained gluten.
There are lots of GF cookies recipes that are in Dee's kitchen that you could make up and freeze and your boys won't be able to tell the difference. Toll House Chocolate Chip, Peanut Butter, Sugar Cookies. You can make up cupcakes, quick breads, cakes, etc... they all freeze well and it will save you alot of money.
Give me hollar, as I know you make many more things and I'll reply.
Dee~~
"What the heart gives away is never gone ... It is kept in the hearts of others."
-
Gabes-Apg
- Emperor Penguin
- Posts: 8367
- Joined: Mon Dec 21, 2009 3:12 pm
- Location: Hunter Valley NSW Australia
GF Food
in Australia I have to visit a variety of health food stores and grocery stores to get my supplies. over the course of a month i have to visit 5 different outlets to get my ingredients. no one stop shopping anymore!
for me i am now 10 days D Free - woo hoo. Even managed to get into a light coloured skirt for work today (i had been only wearing black skirts or black pants for past 3 months)
Following totally strict Gluten Free has worked for me. I am even managing Diary based lactose free milk in my coffee and GF cereal and soy based cheese in small doses
Some foods are giving me colic but not D so i am avoiding them at the moment
under advice the of my acupuncturist as i rebuild by immunity and digstion operability i am still on 'mushy food' like mince based casseroles, gooey rice, frittata's with pre cooked veges, chicken and rice with Gluten Free eggs and soy cheese about to start having some puree fruit. we are treating my sytem like a babys body when it goes on solids, we are gradually retraining it and introducing it to vegetables gradually (i spent 4 weeks on clear fluids while having chronic Diarrhea and tests etc)
Tex - I have stopped the gastro stop and am just having the anti-inflammatorys and the Questran Lite (which i have nicked name drain cleaner)
the other benefits of feeling better, pre the chronic diarrhea starting for 6 months or more i had been having issues with headaches and inflammation of joints, since starting the GF diet and medications and being D Free i havent had any of that. (i am thinking that my body was trying to send me a warning message!!!)
all other issues such as irritated skin etc down there has gone - i feel like a new woman!
I am aiming to be on real food like steak and steamed veges by end of the month and maybe have some champagne for valentines day in mid february!
I am accepting that to have the energy and good health will come at a price and i have adjusted my budget accordingly
i think the memories of the chronic D are still fresh in my mind and I do not want to go back there!!!
Have a great day everyone and again I am indebted to you all for your support and tex for your invaluable factual wordly advice!
for me i am now 10 days D Free - woo hoo. Even managed to get into a light coloured skirt for work today (i had been only wearing black skirts or black pants for past 3 months)
Following totally strict Gluten Free has worked for me. I am even managing Diary based lactose free milk in my coffee and GF cereal and soy based cheese in small doses
Some foods are giving me colic but not D so i am avoiding them at the moment
under advice the of my acupuncturist as i rebuild by immunity and digstion operability i am still on 'mushy food' like mince based casseroles, gooey rice, frittata's with pre cooked veges, chicken and rice with Gluten Free eggs and soy cheese about to start having some puree fruit. we are treating my sytem like a babys body when it goes on solids, we are gradually retraining it and introducing it to vegetables gradually (i spent 4 weeks on clear fluids while having chronic Diarrhea and tests etc)
Tex - I have stopped the gastro stop and am just having the anti-inflammatorys and the Questran Lite (which i have nicked name drain cleaner)
the other benefits of feeling better, pre the chronic diarrhea starting for 6 months or more i had been having issues with headaches and inflammation of joints, since starting the GF diet and medications and being D Free i havent had any of that. (i am thinking that my body was trying to send me a warning message!!!)
all other issues such as irritated skin etc down there has gone - i feel like a new woman!
I am aiming to be on real food like steak and steamed veges by end of the month and maybe have some champagne for valentines day in mid february!
I am accepting that to have the energy and good health will come at a price and i have adjusted my budget accordingly
i think the memories of the chronic D are still fresh in my mind and I do not want to go back there!!!
Have a great day everyone and again I am indebted to you all for your support and tex for your invaluable factual wordly advice!
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
Gabes --
What a wonderful report! It's so exciting to read that members are not only getting rid of D, but also other related autoimmune issues.
It sounds like you have paid careful attention to your diet and have been willing to make the sacrifices necessary to bring your symptoms under control. Congratulations!
Gloria
What a wonderful report! It's so exciting to read that members are not only getting rid of D, but also other related autoimmune issues.
It sounds like you have paid careful attention to your diet and have been willing to make the sacrifices necessary to bring your symptoms under control. Congratulations!
Gloria
You never know what you can do until you have to do it.
Gabes,
Thank you for the inspiring update. As Gloria pointed out, it's great to see that you've improved so much, in such a short amount of time, and I'm glad that the headaches and joint pains have disappeared so quickly, also.
You're well on your way, on your journey back to good health. Congratulations!
Tex
Thank you for the inspiring update. As Gloria pointed out, it's great to see that you've improved so much, in such a short amount of time, and I'm glad that the headaches and joint pains have disappeared so quickly, also.
You're well on your way, on your journey back to good health. Congratulations!
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
