Seems like lots of my friends are trying the gluten free lifestyle these days, so here are a few of the tricks, tips, and items I've found really useful:
  • Leftovers - I always make enough for leftovers, because having something quick to eat for lunch or a snack the next day is priceless
  • Tinkyada Gluten Free Pasta - this is a godsend. I love the macaroni, the penne, and the fettucini. The texture on thinner noodles doesn't quite work for me. Always, cook it for a couple of minutes less than the package says. Stir regularly.
  • Amy's Gluten Free frozen meals - Wholefoods carries them, so do some Safeways near me. Pricey, but safe. Mac n Cheese is the best.
  • Trader Joe's Gluten Free Boxed Mac and Cheese - it even has dayglo orange cheese sauce!
  • Rice flour, sorghum flour, xanthan gum
  • Using rice flour and egg, you can make onion rings, fried fish, fried chicken, etc - and it will taste as good as the gluteny stuff
  • Gluten free baked goods are always better toasted
  • Wholefoods has a whole gluten free baked goods refrigerated section
  • Quinoa is a great alternative to couscous
  • Almond flour is great, but most store brands are too grainy and need to go through a food processor. Buying online can be a lot better.
  • Cream of buckwheat - for those who like hot cereals, this is a good choice

Websites with good gluten free recipes:
Elana's Pantry - gluten free and mostly sugar free - she uses agave nectar and lots of almond flour
Karina's Kitchen/Gluten Free Goddess - some great stuff here, also vegetarian
Gluten Free Mommy - some nice recipes here
Gluten Free Girl - has some interesting stuff, but I mostly use it as a starting off point and do my own modifications



From: [identity profile] dmyersta.livejournal.com

do you ever make lasagna?


The Tinkyada Organic Brown Rice Lasagna noodles are the *best*! Where do you find their other noodle products? We've only seen the lasagna style noodles.

From: [identity profile] zellandyne.livejournal.com

Re: do you ever make lasagna?


I'm not that into lasagne... I found the other Tinkyada pastas at the Wholefoods near San Antonio and El Camino.

From: [identity profile] aamcnamara.livejournal.com


Oh, yes. Tinkyada pasta is excellent.

I also have allergies to dairy and egg (among other things), which complicates matters considerably (there's a lot of gluten-free and a lot of vegan, but not much that's effectively both), but this looks like a good list of resources for people with Celiac or who just have a gluten allergy.

From: [identity profile] zellandyne.livejournal.com


*nod* I was dairy and egg free for a few months doing an elimination diet. That was incredibly hard.

Can you use ghee? For a long time my only sweet was a shortbread cookie made with homemade ghee, with all the milk solids strained out of the butter.(http://zellandyne.livejournal.com/836132.html)

Elana's Pantry may still be useful. She shifted to dairy free after a while. Some of her recipes still call for eggs, but a lot don't.


From: [identity profile] aamcnamara.livejournal.com


I don't think I can use ghee, as I have an allergy to dairy, not a lactose intolerance--they're slightly different things.

I don't have a confirmed allergy to tree nuts, but I avoid them, so I suspect that the Elana's Pantry recipes might not be helpful to me. But I've been living with these allergies for as long as I can remember, so I've gotten pretty good at improvisation and recipe-adaptation.

(I don't know if you saw my post last week--I made myself an ice cream cake for my birthday, without really having a recipe at all. That was awesome.)

From: [identity profile] zellandyne.livejournal.com


*nod* Makes sense. What do you use to substitute for butter in recipes?

I did see! I was really impressed by that.


From: [identity profile] bearddevil.livejournal.com


I really have to wonder why so many people are developing food allergies lately (in, oh, the last decade or so), when they weren't nearly so prevalent before. Is it something in the nature of processed food? Environmental things? A shift in early-childhood nutrition? Better diagnosis leading to it being recognized more often?

I'm just curious, as I also see many of my friends dealing with dietary weirdness. Part of me wants to think it's overdiagnosed, like ADD, but I really don't know.

From: [identity profile] zellandyne.livejournal.com


My feeling, which is supported by no logic whatsoever, is that it has to do with the way we process and distribute food.

For what it's worth, I don't think we're necessarily overdiagnosing ADHD. I do think that a lot of people suffer from problems that, taken together, get labeled as ADHD, and that those are real problems. I think we're treating those problems incorrectly. I suspect that there is much more of a dietary component that people realize, and that at least American society is overconsuming both sugar and caffeine.

Again, I haven't done the research to back this up. All I have for example is my own admittedly biased experience.

From: [identity profile] bearddevil.livejournal.com


Right. I was referring to the "Ritalin for everyone!" craze of a few years back, when any kid who acted like a kid got prescribed some drugs.

I'd buy that the over-processing and homogenization of our food system is to blame for a lot of dietary ills. What kind of food were you raised on?

From: [identity profile] wshaffer.livejournal.com


While I'm sure that both improved diagnosis and overdiagnosis play a role, there does seem to be another factor at play - I seem to recall that all kinds of allergies, not just food allergies, are on the rise lately.

I saw a couple of articles a few months back that suggested that current conventional medical wisdom on how to prevent food allergies might actually be backwards. Doctors in the US generally recommend commonly allergenic foods (like peanuts) to very young children, with the theory being that they're more likely to develop allergies if they're exposed to those foods while their immune system is still developing. However, countries where young children routinely eat peanuts (like Thailand) generally have lower levels of peanut allergies.

From: [identity profile] bearddevil.livejournal.com


My intuition tends to agree with exposing kids to a lot of things at an early age - real food, spices, dirt, rocks, bugs, animals, germs... I think it's more likely to build a healthy immune system. Mind, that's my bias as a child who was exposed to dirt, bugs, real food, animals and the great outdoors a lot, and very seldom gets sick or had real allergies before moving to Oklahoma, with its weird plants.

From: [identity profile] frabjouslinz.livejournal.com


This is really helpful. I'm looking for more gluten-free ideas and foods in general as my boyfriend is celiac and we're trying new things out. We found something called glutenfreemama.com, someone brought us some flour, and I'm going to try some cookies this week with it. We'll see how it all turns out.

From: [identity profile] coraa.livejournal.com


Should you ever make your way up here, we found a great Italian restaurant that offers gluten-free alternatives for everything (pizza, calzones, pasta, etc). :)
.

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