Wheat-free?

[Nishu]

Is anyone here gluten free?

How do you keep your food costs down? The amount we spent on groceries before going GF was too high, now our grocery budget is just obscene.

Tips? Recipes?

[YankeeMom]

I'm looking around for this too because I have an appt to get my youngest tested for celiac disease. I'm pretty sure A Year of Crockpotting blog cooks GF.

[Nishu]

YM, my kids aren't diagnosed but I'm getting them in soon for a physical and I'm going to ask to get my youngest tested. If they say they won't test her of if it comes back negative, we'll stay gluten free. I've wondered about this for months and changed her diet a couple times, and I'm sick of worrying about it. She's so skinny, she has digestive problems, dark circles under her eyes etc. I'm done. I know people look at me crazy when I talk about diagnosing my own kid, but whatever.

Anyway, back to the subject.

Have you tried the forums at Celiac.com? They're a very good resource to use. The book Wheat Free, Worry Free is good to. I have a copy from the library right now.

[zakity]

I have a friend who had to put gluten back in her child's diet so they can test for celiac's. They couldn't test for it if he had been off gluten because it wouldn't show up right on the test (or something like that).

[Nishu]

Yeah I know how the test works and I had thought of that. We're not 100% GF yet so the test shouldn't be affected.

[zakity]

Good...

I feel so sorry for her son because he is miserable on gluten and she has to put him back on it. Poor kid...

[Michelle]

There's so much information out there now, so it will be easier if you need to go this route than it would have been in years past.

I was tested 2 yrs ago for Celiac's disease, and thankfully didn't have it. BUT I do think I have a slight intolerance to wheat.

I found a lot of support on www.celiac.com and these forums are a wealth of information: http://www.glutenfreeforum.com/

Do you have a Trader Joe's nearby? They have lots of gluten-free foods as well as many other traditional supermarkets. Amazon.com also carries some.

:goodluck:

[quiltergirl]

First don't panic. Next, look at what you cook already. There will be things you can continue to make as is or with just a little tweaking. Look for foods that are naturally gluten free -- there are lots of them. Don't be fooled by some of the products labeled "gluten free." Every once in awhile I will see something labeled that way that wouldn't have gluten in it anyway.

We have been gluten free for almost 2 years -- my mother for much longer. We share recipes and complain to each other. We chose to go with more fresh, whole foods rather than grabbing the commercial gluten free versions of bread, pasta, crackers, etc.

These are some of the things we eat.

Soup -- make your own broth and leave out the noodles. Can use rice, quinoa, lentils, beans, etc. with your broth, meat and veggies. Label read broth, boullion, etc. very carefully.

Rice or lentils and beans.

Mexican type dishes (tacos, enchiladas, etc.) as long as you use all corn tortillas. Label read if you use canned sauces, etc. Green chili sauce is really easy to make with veggie broth, green chilis and cornstarch.

Rice pilaf or you can use alternative grains for this -- quinoa, amaranth.

Fresh fruits and veggies are naturally gluten free. We eat lots of salads of various types.

Spaghetti squash -- more expensive than pasta but more nutritious.

I do some baking with gluten free flours. I use a combination of Bob's Red Mill GF Baking Mix and Brown Rice Flour. Muffins are easy to do with a 1:1 substitution of the flour as is cornbread and waffles. Some simple snack type cakes also work well. The more complicated stuff gets a little tricky.

Instead of pumpkin pie I bake the filling as a custard in individual dishes.

I don't buy a lot of gluten free bread, cookies, crackers, pasta, etc., but they are available. They are a little pricey and junk food is still junk food, gluten free or not.

I tried some of the gluten free pastas, but we aren't big fans of them. Don't overcook them -- they turn to mush. Aldente or a little chewy is best.

I do buy an occasional gluten free pizza crust but I am still working on my own. Whole Foods brand frozen are the best IMHO. Bob's Red Mill also makes a gluten free brownie mix that is to die for -- the chocolate is Ghiradeli. But of course it isn't cheap. That's our birthday cake replacement.

Watch all processed foods label -- read carefully even if you can't imagine why gluten would be in something -- it will surprise you where it is hiding.

Watch the casseroles. Cream soups are generally out. You can experiment with making your own with cornstarch. I haven't done this, but you can try it.

There are lots of websites, blogs, e-mail letters out there. Gluten Freeda is a good one. I'm drawing a blank on other right now. But a web search will turn up bunches for you.

You don't have to know if all right off the bat. Look at your current recipes and see what you've got there, then slowly add new things. There is a learning curve to this -- you won't know it all right away. Don't be afraid to experiment. If it doens't turn out you will know what doesn't work and won't do that again.

[perSue]

wow are you right!
the prices are horrid!

i went gluten free for a few months to see if I had a sensitivity and was appalled at the prices of "non gluten" foods!

Know what I did? I made my own!

Breads I made were basic potato breads.
I bought non gluten flours on sale at the health food store w/coupons.
i used tapioca flour, rice flour... whatever i could get my hands on!

breakfast could be eggs, meats, fruits.
you could always add quinoa, or rice or millet for a grain. (and fiber!)

you can make pastes, sauces, dressings, etc. outta pureed beans, mustard, vinegar, oil, pureed veggies.

think simple... think of the kinda foods you really enjoy.
THEN think substitution w/out the price.

It was the hardest time ever for me. Going to a restaurant was nearly impossible... no pasta, no bread, no pizza, no this, no that... but Temptation everywhere.

BUT, most places are willing (to avoid a lawsuit) to work with you on your allergy. You just have to ask.

Otherwise, check out the library and get some books on gluten recipes. Sure lots have some really odd words, ingredients, preparations, etc... but just take what sounds good... and work around your regular recipes for you.

a little creativity and imagination can take you a long way!

[quiltergirl]

My hubby reminded me of a few things I forget.

Gluten is not just in wheat. Other grains included are spelt, triticale, kamut, rye, barley and oats. Oats are controversial -- some people can eat oats. Others can't. We don't eat oats -- not even the new gluten free ones. I replaced oats with quinoa flakes -- should be available at the health food store. As a side comment -- I make apple crisp with quinoa flakes and my gluten free baking flour -- otherwise regular recipe. Buckwheat in spite of the name is okay though.

When label reading you won't always see wheat or gluten. There are "code words." The biggest one is "modified food starch." And that doesn't always mean gluten, but it can. It can be corn, soy, other things or wheat. You can contact the companies if you have questions.

These websites should be able to help you with those kinds of issues.
http://www.celiac.com
http://www.celiac.org

Finally, not everyone likes these, but we like lettuce wraps to replace sandwiches. Put your meat, cheese, tomatoes, sprouts, condiments - whatever you want on a large lettuce leaf and roll it up. We like romaine for these, but green or red leaf or iceberg also works.

[sunshine]

My dd can't have wheat - (doc say it's not celiac, but I beg to differ). . . at any rate.

We just got rid of the wheat stuff -- we don't try to substitute too much. She takes corn tortilla wraps in stead of sandwiches in her lunches. . . I make cheesy rice instead of mac and cheese. . . and I make gravies or sauces with corn starch instead of flour.

Macaroons and peanut butter cookies are her favorite treats.

Otherwise, it's mostly meats, fruits and veggies - made at home with NO convenience stuff.

[quiltergirl]

I just have a few more thoughts on this topic then I will shut up... promise.

Celiac disease/wheat senstitivities/food allergies are not things that are curable. You stop eating wheat and you get better. But if you go back to old ways of eating you get sick again. That's why compliance is so important -- you really do have to stay on the diet. This is somthing that has to become a way of life for the rest of your life.

I don't know about anyone else but I know if you tell me I can't have something that is what I really want. So the gluten free lifestyle can't be all hardship and deprivation -- no one would stay with it. You have to find foods that are satisfying to the individual including snacks and treats.

As I said eariler you don't have to know it all right off. I started out with the meat, fruits and vegetables thing. But I got bored. I love to cook and I had to find actual recipes. So I discovered I had thrown out some recipes I didn't have to and I also started collecting new ones. I try to introduce two new recipes a week to liven things up. My husband started getting sick in other ways because he needed more grain than the occasional brown rice I was using. So I learned about quinoa and amaranth. Making substitutions isn't that hard and once you do it for awhile you do it automatically.

I am the cook at our house and I also have the problem. So in some ways I think it may be easier for me than for someone without the problem cooking for someone else. I know how important it is because if I slip up I'm the one who gets sick. And if I really get a craving for something naughty I will search and experiment till I find a way to make it that is not only gluten free but also tastes good. But on the other hand sometimes I wish I had someone else to figure all this stuff out and cook for me. Sometimes I really do wish I were my husband -- who also has the problem.

[Nishu]

Thanks everyone! I've got my peanut an appointment with the doctor, so hopefully we'll get her tested. I'm not sure what I'll do until then. If it comes back negative, I'll probably just clear out the gluten anyway, this time 100% and for good.

[mom2three]

I basically diagnosed the family. My middle daughter showed classical celiac symptoms (diahrea (sp?) 6-8x/day, failure to thrive, stomach pain) and other symptoms (constant runny nose and dental issues - ~20 cavities by age 2)). When I told my doc we went gluten free, he supported it but never suggested we test for celiac (she weighed 18 lbs at 21 mos and is still slight 28 lbs at age 4, but at least she made the chart).

I suggest you look at www.savorypalate.com and pick up Bette Hagman's "The Gluten Free Gourmet cooks fast and healthy" or Carol Fenster's Special Diet Solutions at the library.

Our whole family is GF - none are diagnosed, but we all have improved - even me who did not have any digestive issues except after my first child's birth (hyperthyroid). I no longer have thyroid issues, my bruising stopped (from vitamin K deficiency which is common in celiacs), all of us have stopped snoring unless we are sick, I do not lisp or drool anymore (used to when tired, isn't that a pretty sight), am more focused, and do not have narcolepsy like symptoms.

When we trialed low gluten for hubby (he was still eating Quaker rice cakes which are notorious for cross contact), he went from a bottle of Rolaids or Tums/month and 3-4 Pepcid/week to 1 Pecid every three weeks - nothing like the prrof being in the pudding. When we were all but GF for Christmas break this year, my oldest daughter stopped complaining about her constant stomach ache which she had had since she was very small. When we went GF with middle daughter, her diahrhea (sp? I hate this word) stopped and she started to grow to the point when I took her back to daycare for a visit a couple of months later they asked what I was doing as she had grown taller then three of her classmates. Her constant runny nose cleared up and her dental issues subsided.

We now live in a place where celiac is commonly diagnosed so I get a lot of talk about how I should have had my kids diagnosed. However, after wondering if your daughter is going to survive and docs not being much help, you do what you can to help your kids. The dark circles under my girls eyes cleared up. We are actually gluten, dairy, and egg free, and limit processed corn (due to sulfites) and soy protein due to other things I found out doing this. Oh, I forgot - I got my night vision back as well - suggested vitamin A deficiency which is common in celiacs -yeah!

I will also go against the tide - I do believe that autoimmune diseases such as celiac can be overcome, but only if we have the right nutrition and rebalance our vitamins and minerals You can't do this without getting rid of the offending foods.

Sorry to ramble - I feel very passionately about this as we have gone from being a very sick family to "the healthiest people some know".

As for eating GF, it can be done fairly frugally if you try, but it means making your "processed food" yourself or hitting a good Mexican store or Asian store. What kinds of things do you like to eat? Some of us could share recipes and such for them. I hate to pay the dear prices in the store for GF foods. I source flours - for example, since we are all GF, I buy 10 kg bags of sorghum flour or brown rice flour, etc. I also source xanthan gum. It seemed very expensive at first, but we whittled it down to reasonable costs.

Our favorite pizza crust

http://www.recipezaar.com/44487 - we just sub in tapioca for the milk now, but used to use milk powder.

Our favorite cake (which I don't make much anymore due to oldests food intolerances)

http://allrecipes.com/Recipe/Gluten-...ke/Detail.aspx

I bake the cake longer than the recipe says or it is a bit spongy.

Our favorite bread

http://www.recipezaar.com/190906

I have modified the recipe a lot so the first 1 1/2 cups of flour is actually 3/4 cup sorghum, 1/2 cup brown rice flour, 1/4 cup tapioca, we do not use the garfava, we use arrowroot instead of cornstarch, but have made it with cornstarch, and I add in a 1/4 cup of flax seeds. I have now modified it to be egg free as well, but that may not be an issue for you.

We like the chocolate chip cookies at www.savorypalate.com. We now sub in banana for the egg. We also use the sorghum flour blend there to change some wheat containing recipes - just play around with xanthan gum a bit.

We like this gingersnap as dis all of the gluten eating kids in my oldest daughter's class

http://cookierecipes.cookingcache.co...shtml?rdid=rc1 It is orginally from a book called The Gluten Free Diabetic I believe. I sub in bean flours and arrowroot now, but have yet to modify for egg free.

I also have a waffle recipe (Carol Fenster's Special Diet Solutions) and a panckae recipe (my own using buckwheat flour) that you might be interested in.

Hope that helps

[Nishu]

T hanks everyone for the help... I broke down and went ahead and got her tested. I'm convinced though, that it if it comes back negative I'm going to go GF anyway. My husband has a big deployment coming up so I'm going to do it while he's gone.

In either case I'm going to put all this information to good use. You guys are great.

YM, May I ask how the test turned out?